Where does the time go? I feel as if I barely look at the Internet anymore, rarely read the blogs that I once read voraciously and with total vigor. I have slipped back into the old fashioned habit of cookbook reading from front to back (or did I never really abandon that notion?), devouring the written word the way God intended: inscribed into a tangible medium.
When I do have time to make the Internet rounds, I find that other people are likely as busy as I am. A handful of people I checked up on recently haven't been posting in several months, perhaps now their blogs are even defunct. Others are busy with other work and are posting less seldom. It bothers me that I don't make the time to sit in the glow of the computer and update what has been going on in my own personal world of food - especially since I've feel so happy in my kitchen lately.
My kitchen was painted in late March, and when cleaning it out, (it was off limits for 5 days when ceilings/walls were repaired before painting) I reduced my clutter. I was lucky to get a new fridge a couple weeks ago when my old one was keeping things at a balmy 60 degrees. The new one is larger inside but almost seems smaller outside, and I took the opportunity to cleanse it of years old condiments: preserved kumquats from 2011? Imported capers packed in salt that expired in 2011? Both were probably still fine to consume, but it feels so good to be lighter. It feels so good not to re-clutter the fridge, enjoy the bright light through the new shelves when I open the doors. The new fridge causes me to cook less, too.
My kitchen was painted in late March, and when cleaning it out, (it was off limits for 5 days when ceilings/walls were repaired before painting) I reduced my clutter. I was lucky to get a new fridge a couple weeks ago when my old one was keeping things at a balmy 60 degrees. The new one is larger inside but almost seems smaller outside, and I took the opportunity to cleanse it of years old condiments: preserved kumquats from 2011? Imported capers packed in salt that expired in 2011? Both were probably still fine to consume, but it feels so good to be lighter. It feels so good not to re-clutter the fridge, enjoy the bright light through the new shelves when I open the doors. The new fridge causes me to cook less, too.
What's that? Cook less? Probably because I am more in tune with the leftovers and I re-create things using them without needlessly making more. Believe it or not, I notice a difference in my food budget too. Being creative on what seems to be an empty fridge - but really it's never been more full. I vow not to make more condiments before I actually run out this time.
Craving smoked salmon, I picked up an 8 oz. package a couple weeks ago and somehow decided on making Megan Gordon's smoked salmon tart with a remarkable cornmeal and millet crust. It was so good I made it two weeks in a row, but adding more ramps than I did in the first rendition. One thing I noticed this year above other years is just how long ramp season is. Being a teacher caused me to spend more time outside and in the woods, and what I thought was really a fleeting 7-10 days of a season really stretches the better part of a month or more. I spent the days of ramps well, but not overdoing it... adding a single one here or there for a twist, eating really good soft cooked scrambled eggs with them butter-sauteed inside.
Maybe a month ago or longer already, I came across the TeamYogurt site after a friend pinned this brilliant Nutmeg Crunch. I felt so out of the loop. AND totally inspired to make heat-set yogurt again after a very long hiatus. My room temp culture had conveniently just died, so I figured I didn't have much to lose using a store bought Greek yogurt as a culture. I read an article on the National Center for Home Food Preservation site that recommended heating the milk to 200 degrees and holding it there for 20 minutes before cooling and then culturing for 7 hours. I've streamlined my process now, and it doesn't take me all that long now that I've got the hang of it again. I heat my milk to between 185-200 in a makeshift double boiler, hold it for 10 minutes, and then cool it rapidly (it only takes 5 minutes) by pouring the hot milk into the bowl I'll culture it in. Then I sink that bowl into a larger bowl of ice water and stir it infrequently for 5 minutes. It seems like a mess of bowls and timing, but it is easier done than said, and by the time I'm putting the cultured milk into the dehydrator to keep warm I'm nearly done with the clean up.
My yogurt has a gorgeous flavor now that it's several generations old - and a velvety buttermilk texture. I used it in the salmon tart.
My yogurt has a gorgeous flavor now that it's several generations old - and a velvety buttermilk texture. I used it in the salmon tart.
Megan Gordon wrote this recipe using creme fraiche, which is also easy to make, but in the spirit of using what I have I used the yogurt. I love the texture of this tart so much. It keeps well for a few days for lunches and the ratio is sound for pretty much any ingredient you would want to add. Err on the shorter side of baking for a more custardy interior, but bake fully if you intend to pack for lunch or picnic. And if you still spy a few ramps, by all means use them in their entirety. The tart crust is just perfect. With the additional of a couple tablespoons of confectioner's sugar, I really want to make it as a base for a lemon curd. In my experience, you can never go wrong with millet!
I appreciated that her book Whole Grain Mornings was written in weights, and I made the crust using them. Her conventional measurements are also below. If you don't have ramps, make this with onions and add a clove or two of minced garlic with the onions of your choice.
Smoked Salmon & Ramp Tart (adapted from Megan Gordon)
serves 4-6 as a main course (with a salad)
for the crust:
I appreciated that her book Whole Grain Mornings was written in weights, and I made the crust using them. Her conventional measurements are also below. If you don't have ramps, make this with onions and add a clove or two of minced garlic with the onions of your choice.
Smoked Salmon & Ramp Tart (adapted from Megan Gordon)
serves 4-6 as a main course (with a salad)
for the crust:
- 65 g. (1/2 c.) cornmeal
- 90 g. (3/4 c.) white wheat or whole wheat flour (I used the Lonesome Stone Milling organic all-purpose)
- 3/4 t. kosher salt
- 85 g. (6 T.) cold butter, cut into bits
- 3-4 T. ice water
- 45 g. (1/4 c. millet)
for the tart:
- olive oil
- 4-5 ramps, leaves cut into thin ribbons and bulbs/stems finely chopped
- enough chopped onion to equal about 1/2 c. with the chopped ramps
- 1 cup whole milk
- 3 eggs
- 1/4 c. yogurt
- 1/2 t. dried dill (use a couple tablespoons of fresh if you have it)
- 1 t. kosher salt
- black pepper to taste
- 4 oz. smoked salmon, cut into small pieces
Spread the onions evenly over pre-baked base , then scatter the salmon pieces over evenly. Pour the eggy custard over the top and sprinkle with the ramp ribbons and more pepper if you think it needs it. Bake in the center of the oven for 30-40 minutes, until the top is set and browned to your liking.
This one is slightly underbaked to have a fluffier texture inside. This one I baked more completely. (You can see that it almost has a cheesecake look about it, and it is pleasantly dense.)
This recipe is a keeper for so many reasons, the least of which is the absolute ease with which it comes together. It looks complicated, and it's not. It's the perfect all-in-one food. It's vegetarian without being laden with cheese. It's equally good for breakfast, lunch, or dinner. It's exactly the type of thing that would fit nicely into the "Genius" category that I'm also so fond of lately.
Now that our school year is wrapping up, I'm looking forward to a little more online time, but I'm sure that our summer will be busier than ever. There is a lot to cram into 3 short months of warm weather! All the time I feel cursed by the convenience of the Internet. I wonder if I could ever go back to the way things were in the 90's. Conscious decisions not to be checking my phone/mail all the time are one thing, but I am not sure I could give up the convenience of the camera in my back pocket...
Now that our school year is wrapping up, I'm looking forward to a little more online time, but I'm sure that our summer will be busier than ever. There is a lot to cram into 3 short months of warm weather! All the time I feel cursed by the convenience of the Internet. I wonder if I could ever go back to the way things were in the 90's. Conscious decisions not to be checking my phone/mail all the time are one thing, but I am not sure I could give up the convenience of the camera in my back pocket...