From the Kitchen

It is said that the kitchen is the heart of the home. This is certainly true here at the Homestead. Our kitchen is the gathering place of choice for most of our guests. It is a place where we gather to enjoy good food and great conversation. Around the kitchen table, not only do we eat, but important decisions are made, life's joys celebrated and problems solved. My mission is to provide food that will not only nourish the body but feed the soul as well. Our food is clean, wholesome, and delicious.

Late Night Pickling

October 12, 2015 Leave a Comment

It is almost midnight and I am just finishing up the last batch of Quick Dill Pickles for the day.

Two months ago tonight, I wrote about my Late Night Gardening adventure, as I planted cucumber seeds later in the season (and later in the day) than I ever had before. Being unsure how successful this would be, and knowing that I had a very short window for being able to harvest – (due to daylight hours, weather, etc.) – I planted very heavily – so that I could get a large harvest – all at once, instead of throughout the normal growing season.

The venture was a success.

As of tonight, there are two 5-gallon crocks of dills brining away, 2 dozen pints of sweet pickles and more than a dozen jars of Quick Dills, bottled, sealed and curing in the storage room. The harvest is not over. It is actually just coming into full swing. I not only have had enough to use for myself, but am able to share with friends who’s gardens have not fared so well in the drought this summer.

My little garden helpers have returned to their home up north. The gardening adventure that could have been catastrophic in August ended up providing a bountiful harvest – both of cucumbers and great memories in the garden with my precious little helpers.

Feeling very grateful tonight – and a little bit tired.

Kathy

Waffles Anyone?

October 10, 2015 Leave a Comment

Waffles. I am not talking about the tasteless little disks that come from the freezer section at the grocery store. These waffles are so delicious and light, I bet you can’t eat just one!

They are perfect for a weekend breakfast, brunch, or supper. Served with butter and warmed maple syrup or fruit and whipped cream, they are heavenly.

So simple and quick to make, they can be dressed up with all kinds of goodies added to the batter; bacon – cooked and crumbled, finely diced apple, slices of banana, chocolate chips, shredded coconut (serve them with chopped macadamia nuts and pineapple syrup!) – the possibilities are limited only by your imagination.

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If it’s made with veggies, does it count as dessert?

September 7, 2015 Leave a Comment

Come the end of summer, there is the annual question – What to do with the zucchini that seems to be never ending. At times it seems that a single squash plant well fed, watered and cared for could feed the entire continent of Africa in one summer. If only my money tree was so prolific!

Here is one of our favorite uses for that amazing squash. It is a fabulously moist, rich, decadent cake, that is not overly sweet. If you are a dark chocolate lover, it will be oh so easy going down! The fact that it contains so much squash, removes any doubt that it qualifies as a vegetable dish!

Enjoy,

Kathy

Chocolate Zucchini Cake with Ganache Frosting

Moist, decadent, almost brownie-like.

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Ingredients

1/2 cup butter – room temperature 8 ounces
1/2 cup coconut oil or vegetable oil
1 3/4 cups granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs room temperature
1/2 cup sour cream, buttermilk or yogurt
2 1/2 cups all-purpose flour
3/4 cup unsweetened baking cocoa Dutch-process works well with this recipe
3 cups shredded zucchini
1/2 cup semi-sweet chocolate chips

Ganache Frosting

7 Tablespoons heavy cream
8 ounces semi-sweet chocolate chips

Instructions

The Cake

Preheat the oven to 325 degrees.
Lightly grease a 9" x 13" pan.
Grate the fresh zucchini - until you have 3 cups. Set aside.
In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
Beat in the eggs, adding one at a time.
Stir in the sour cream, buttermilk or yogurt.
Measure out 1 cup flour and set aside.
Combine the remaining 1 1/2 cups flour and the baking cocoa.
Add the flour/cocoa mix to the wet ingredients, beating together until well incorporated.
Drain any accumulated moisture from the shredded zucchini. If your squash is exceptionally moist, gently squeeze the squash to remove excess liquid.
Combine the drained squash with the reserved 1 cup of flour (this will help suspend the squash throughout the batter).
Add the squash and the chocolate chips to the batter, stirring gently to combine.
Spoon the batter into the prepared cake pan,
Bake for 40 minutes, or until the top of the cake springs back when gently touched, and the cake looks set.
Remove from the oven and cool completely before frosting with Ganache Frosting

Ganache Frosting

In a small saucepan, combine 7 Tablespoons heavy cream or half and half with 8 ounces semi-sweet chocolate chips.
Heat over low heat, stirring constantly, until the chocolate is completely melted.
Pour the melted chocolate/cream mixture onto the cooled cake.
Spread over the top of the cake.

Notes

If you don't have buttermilk, sour cream or yogurt on hand, you can sour milk by adding 1 Tablespoon vinegar or lemon juice to 1 cup milk - and letting it sour for 5 minutes before using.

About Grey Salt (Sel Gris)

December 22, 2000 Leave a Comment

All salt is not the same. Of the many salts available, one of my all-time favorites is Sel Gris – or Grey Salt.

Grey salt is a moist, unrefined sea salt, usually found in the Brittany region of France’s Atlantic coast. Its natural, light-grey color comes from the minerals absorbed from the clay that lines the salt ponds. True Grey Salt is collected by hand using traditional Celtic methods and wooden tools.

It can be purchased in either coarse or fine form. My favorite is the coarse.

Sel Gris is not the same as Fleur de Sel. Although they are harvested from the same place, Fleur de Sel is harvested from water on the top of the marshes, and is light in color. Sel Gris is harvested from the bottom of the of the ponds and contains a higher level of impurities (minerals) than its light colored cousin. Those minerals supply a great source of flavor that is missing in the whiter Fleur de Sel.

Grey Salt (Sel Gris) is available online, at specialty stores such as Williams Sonoma, Sur la Table, and often at your local World Market. Be sure to search for both Grey Salt and Sel Gris – as it is sold using one name or the other.

From the Kitchen

Chocolate Zucchini Cake with Ganache Frosting

Ingredients

Ganache Frosting

Instructions

The Cake

Ganache Frosting

Notes

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