Sunday, August 13, 2017

Set the Table 2017 | Week 32


Totally inspired by Kimberly Snyder's Mixed Veggie and Kelp Noodle Salad this week! Her recipes ROCK. My girlfriend Laura aka "chimmie" turned me on to her goodness years ago and I'm circling back to recharge home plate.

This week, I am going to follow her basic recipe & add zucchini noodles and some other vege from my garden (above) +  Radical Root Farm!

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  • Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles (some new, some repeated). 
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
  • My go to's for meal planning organization (the grocery list app features are rad): 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. KimberlySnyder.com

Week 32's Game Plan:


  • Taco Tuesday
  • Soffritto Lasagna (Might make the cashew basil cheese from this recipe)


Wrap it UP with last week's action:



Tommy and my Jamaican Jerk Sauce mise en place! Mise en place = (MEEZ ahn plahs) which is a French term for having "all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly."

Now if I could just do this every time we cook...


Tommy was such a huge helper. We worked on his knife safety skills:)


And my pan still has some burned jerk residue = A little love left in my pot!





One pot with more scotch bonnet peppers than the other for some who like it HOT.

Mac LOVED the rice. I'll be making that side again for sure!


Thanks for making the slaw Jenn!



Afterwards, we watched a double header of Games of Thrones with full, happy bellies.

It was a perfect pairing.


Jerk leftovers made into last week's taco night!


Lego Man's fav snack = Green apples + peanut butter.


I can't believe school starts back this week; I'm not sure if I want to cry or jump for joy.

Either way, Summer, please give us another month or two on the Diamond!


It all starts at hOMe plate.


To the Mullies we go...

xoxoL




ps

Monday, August 7, 2017

Set the Table 2017 | Week 31




A Jamaica to Chicago Jerk Sauce

Many Thanks to you Chef Kennard for helping me make this first draft recipe local & authentic! I did a little recipe research as I was on my way to the airport yesterday (Basic ingredients passed down by Chef Kennard and I'm taking liberties with additional ingredients, amounts and cooking order - I am guessing on some things as he couldn't give give away all of his Jamaican secrets, per order of "The Colonel" - His boss I'm guessing?!). *Recipe updated from original post after I made it later that night - Picture story to come next Sunday Fun Day!

2-3 Onions diced
1 Bunch scallions diced
3-4 Tbsp Fresh thyme leaves
10 Celery ribs diced
6 Carrots diced 
6-7 Garlic cloves minced 
6 Tbsp Fresh grated ginger 
3 Tbsp's of ghee or grass fed butter 
A nice pinch of sea salt and freshly ground black pepper

Place this Jamaican soffritto in a large pot and cook for 15 minutes over medium heat until it all begins to soften up.

Then add: 
2 Fresh pineapples cored and pureed in food processor
1.5 c Coconut sugar 

Turn up the heat and burn & caramelize!!! This took at least 30 minutes to reduce and brown.

Then add:
3/4 c Tomato paste 
1.5 c Apple cider vinegar
5 cups of water 
3-4 Tbsp Molasses
3 Tbsp Ground Allspice
2 tsp sea salt
Freshly ground pepper
Freshly ground nutmeg
Stir and bring to a boil. Lid and simmer for at least 30 minutes. Puree with an emersion blender or transfer to a high speed blender. I decided not to strain as I wanted this batch to have some chunk to it. Chef Kennard says, "If too bright add Browning sauce!! (Never, ever liquid smoke)"

Lastly, add some HEAT to your liking. I divided my batch to make one pot with heat and one without for the kids.
1-4+ Tbsp red pepper flakes, habanero peppers, or scotch bonnet peppers (dry, fresh or in sauce form).
I only used about 1.5 Tbsp of the Jamaican scotch bonnet sauce. Holy wows is it HOT and wonderful!


Lid and simmer a bit longer to let the flavors blend. Smother over grilled/pulled chicken, pork, fish, shrimp, slaw, and rice & beans! Thank you for the amazing food inspiration Jamaica - YEA MON!

***************************
  • Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles (some new, some repeated). 
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
  • My go to's for meal planning organization (the grocery list app features are rad): 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook.


Week 31's Game Plan:

Jamaican Jerk Cookout (which will parlay into more dinners + dishes throughout the week!)

I'm easing back into real life low and slow... More meal planning next week!



Wrap it UP with last week's action:



Our last family table on the Diamond before our Jamaican adventure! We're gonna miss you kids!






The Royal Palladian in Jamaica.





I do love to cook + sew!




SO happy we could Facetime the celebration home!








Our last breakfast in paradise yesterday was so lovely.


Grateful for Jamaica, for a growing family tree and for most especially...

some upcoming cooking adventures with jerk sauce.

Monday, July 31, 2017

Guest Chef for Prairie Farm Corps 2017



It was such an honor to guest chef with the Prairie Farm Corps team last week and help them set the farm crew's lunch table! It's my favorite food education location to teach and learn in Lake County!

Introducing this Summer's PFC Kitchen Lead, Chef Aleks Semova (there she is instructing with measuring cup in hand!) She taught us all how to make vegan mayo and a 6 ingredient quick bread. I cannot wait to make them for my home plates!!!

Stay tuned... Her recipes are coming soon:)







I taught the kitchen team how to make my "I Lime You Very Much Tuna Salad" and "Sriracha Egg Salad".  I decided not to bring in the recipes to look at and copy. We simply eyeballed, taste tested and followed our instincts. These two salads are pretty fun to free-wheel (I like to call it "gumption" cooking) and it was really fun to watch them taste, add more and make it their own!


Sriracha = YES PLEASE!



Aleks: "How in the world shall we cut this beautiful loaf!?"

We looked at each other and said almost simultaneously, "ANYWAY WE WANT!"


Before serving the guests and PFC crew, the kitchen team introduces the lunch. They take turns explaining the ingredients, fun facts about the food, how they prepped it all, and perhaps some tid bits on what they learned in the kitchen for that day. Each kitchen team spends two weeks in the kitchen over two months. The rest of the time is spent in the fields learning how to cultivate and grow food seed to farmer's market + plate!


A quick snap shot of my PFC lunch plate.

We also whipped up a simple Radish Butter recipe from Mardi Michel, one of our Food Revolution Super Ambassadors from Canada! A MUST TRY!

Needless to say, there was no bread or radish butter left. Just a little egg salad for leftovers the next day:)


After lunch, Jen and Jeff Miller, the owners and farmers of Prairie Wind Family Farm, presented to the PFC team about their journey into becoming organic farmers. I think I jumped up and down when I found out their team were our lunch guests!


Cheers to becoming a little more food savvy (inside + outside) every day! 

I love everything about you PFC! Thanks so much for having me for the third year running; Time sure flies when you're working hard and having fun. YOU GUYS ROCK!!!

It all starts at home plate!

To the Mullies we go...
xoxoL