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Showing posts with label farmer's market. Show all posts
Showing posts with label farmer's market. Show all posts

Tuesday, August 11, 2020

Mini Apple Poptarts



I have a secret. Do you promise not to tell my friends? I hope it won't ruin me!

I love Poptarts. I really do! I know that I'm supposed to be this serious and sophisticated Chef at this point in my career. I know I'm meant to have a sophisticated palette. But what can be done when the heart wants what the heart wants? There's just something so amazing about a sugar-packed pastry filled with fruit and topped with frosting! Am I wrong for loving them? I don't know about that...but I do know that recently experienced a tiny tragedy a few weeks ago.

I bought a Poptart from a gas station. (I was in a rush and experiencing a sugar crash, so don't judge me.) I took a big bite of it while I was driving and felt like I was being kicked in the teeth by a tiny sugar monster. I was utterly heartbroken. Am I just too old for Poptarts? Have I outgrown them? But how can one 'outgrow' the perfect parcel of pastry and fruity filling, crisp and crumbly and delicious? It was just too horrible to be true. I set this experience in the back of my mind until I received my farm box from Prairie Birthday Farm and happily opened a bag of Windfall apples. 

Yes! I thought. These apples weren't the pretty things you see in the grocery store, but the real apples that you get off the farm. I could make apple pie, of course, but what if I could take the opportunity to right the wrong of that Poptart experience I'd had some weeks prior? These apples were perfect for baking, and I was about to do just that. Here's another thing you need to know: Not every single produce item you have has to be absolutely gorgeous, especially if it's going to be put in something, versus presented to guests as is. The truth of the matter is that apples will simply jump their way off a tree when it's ready to be eaten and if it's found on the ground that doesn't mean that it is any less edible. We can talk more about that later!

Mini Apple Poptarts
yields 12 mini pop tarts

Perfect Pie Dough
  • 14 oz all-purpose flour
  • 2 oz granulated sugar
  • 8 oz vegan butter/any solid fat
  • Vodka, as needed
Apple Filling
  • 6 small apples or 2 big ones, peeled and chopped
  • 3.5 oz raw or brown sugar
  • Zest and juice of 1 lemon or 1 Tbsp apple cider vinegar
  • 2 Tbsp tapioca starch
  • 1 1/2 tsp Mexican vanilla extract
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp Chinese long peppercorn
  • 1/4 tsp salt
  • 1/8 tsp ground allspice
  • 1/8 tsp cayenne pepper
Special equipment
  • A proper rolling pin
  • A fluted square cutter
  • A Silpat mat
Start with your pie dough. I know I've talked about it plenty of times, but I cannot stress enough how important it is to start with cold ingredients. Chop your cold fat, and put it into your cold dry ingredients. Rub your fat in with your fingers - not your palms - to keep it cool. Add cold vodka. Are you curious about what the actual mixing method is? Check it out - I've actually done a video about it!




Now that that's all settled, wrap your pie dough and chill it well! I like to let it chill overnight, but an hour will do the trick just fine if you don't want to wait. Are we ready to move on to the filling? I sure am!

Protip: The trick to doing good pop tarts is to chop the apples large enough to still have a sort of bite when eaten, but small enough to fit into your tart of size. I cut my pieces into thin slices and then had those slices cut to 2 cm in length. This, of course, all depends on the size you want, so please feel free to decide what size you feel appropriate! No matter what, make sure that your slices are all the same size, so they cook evenly.

Combine your apples with the sugar, lemon juice or vinegar, salt, vanilla, and spices, and stir well. Cover with a clean tea towel and let sit for about half an hour to extract all of those delicious juices and that wonderful pectin. This is called maceration, and it's used to soften fruits for sauces or fillings, while also making the flavors more intense. Keep in mind: the longer you let the apples sit, the more juices will escape and the more your flavors will meld...so feel free to start this the day before you want these treats! While we're waiting, let's talk a little bit about apples and the perfectly imperfect fruit that they are.

Apples originated in Central Asia. The apple as we know it was brought over by the European colonizers. Although technically an invasive species, we have plenty of delicious varieties that grow better in certain climates. Apples enjoy a temperate climate and require other apple trees nearby to cross-pollinate, which makes it difficult to grow and manage if you don't have a decent amount of space. The good news: you can dwarf an apple tree! This means that they'll grow out, not up, which is much easier to manage when harvesting! Shall we talk about harvesting apples, now?





The apple tree is an exceedingly clever plant, as it'll simply boot off any apples it deems ripe enough to eat instead of waiting for someone to pick it. This results in bruising, and bruised apples never get picked to go to the grocery store. This is not so great, since bruised apples are entirely edible. Apples do ripen quickly, however, so if you don't get them off the ground as soon as you can, they risk fermenting and trust me when I tell you this: drunk squirrels are funny, drunk hornets are not. 

I could go on and on and on about food waste and the problematic practices of how we harvest produce in this country. I'm guessing, however, that you are ready to cook your apple filling...so let's get to it!


Now that your apples have macerated, you're ready to add your tapioca starch! I love tapioca starch for this because it cooks quickly, is crystal clear when set, and mimics the jelly-like texture of pectin most naturally. Cook your apple filling over medium-low heat until most of the liquid has been reduced and thickened, about ten minutes, and set aside to cool. You'll want your apple filling to be at least room temperature for this next step!

Roll out your pie dough between two greased parchment sheets or between two long sheets of plastic wrap. This prevents you from making a mess! Roll it as thin as you can, about 1/8th of an inch, and use a cutter of your choice to cut shapes of equal sizes to make your tarts. Remember, each tart is going to use two pieces of cut dough. I had this gorgeous little fluted ravioli cutter that I found at a garage sale, so I decided to use that! You can use egg wash to help 'glue' your two pieces together, but water works just fine if you want to keep it vegan. 


Use a scoop or large spoon to portion equal parts of your cooled apple filling onto the bottoms of each tart and loosely sandwich the top piece to it. Allow the top dough to relax around the filling and press gently around the edges to get rid of any air bubbles. I used a fork to crimp the edges of my tarts, but you can use your fingers and pinch them together if you like. Make sure you poke some vent holes in the top!

At this point, you can freeze them for later. Why would you do that? So you can have them to either stick in the toaster oven in the morning for a quick breakfast! Even better, if you wanted to get a little crazy, you could deep fry these beauties at 375 degrees until golden-brown for an insanely indulgent take on the apple Poptart! If you're a traditionalist like yours truly, though, and you simply cannot wait to dig in, feel free to bake these beauties at 375 degrees F for 20 minutes, or until golden-brown and delicious. Let them cool completely before you handle them. You can frost these with a simple powdered sugar glaze or buttercream, but I like them plain. They're a perfect little snack to beat the mid-afternoon slump!

I adore this recipe because it's easy to make ahead, and they're just oh so cute to look at and eat. It's got all the beauty of an apple pie combined with mobility. You can wrap these in paper and take them on a picnic, or pop them in your purse for an on-the-go sugar boost. You can grab one on the way out the door. Heck, put one in your pocket while you wander the wild and windy moors, lamenting over that handsome stranger that shot partridge on your land just Sunday last. The possibilities are endless!

Thank you so much, as always, for joining me today. I hope this has inspired you to try this recipe on for size. Now please excuse me while I help myself to some apple pie a la mode with my husband. Happy cooking and happy eating!


Monday, July 27, 2020

Soft Cucumber Bread

Spongey!

So you're getting a lot of cucumbers from your Victory Garden. That's great! But also irritating. Maybe you're not even getting them from the garden but from your CSA, or your Farmer's Sampler Box that you've subscribed to? Either way, you have a problem and I want to help you solve it. What's the problem? Too many dang cucumbers!

You could make it into a salad, a tzatziki sauce, or even braise them. But what's really creative? How about making it into some steamed bread?

Note: I used my rice cooker to cook this, but if you have a large enough steamer that all of this will fit in, I do recommend that as well. I haven't ever baked this, so go ahead and tell me what happens if you do! Try a lower temperature of 325 degrees F with a pan of water underneath the rack in the oven.

Spongey and Soft Cucumber Bread

  • Roughly 500 g of cucumber, about 6 smaller ones or maybe 2 large ones...really, just use a scale
  • 30 g raw sugar or honey
  • 2 eggs 
    • I used duck eggs, but you can use chicken eggs if that's what you have
  • 5 g yeast
  • 300 g all-purpose flour
  • **Optional: 25 g sourdough starter
  • **Optional: sesame seeds and dried fruit, for fun
Measure your cucumbers on a scale and chop them up. Mix them with the sugar and eggs, just to break up the yolk and coat everything, and then pop everything in the blender. This is the fun part! 

Duck eggs have a larger yolk than chicken eggs, which means they are fattier and have a higher amount of omega-3s! Please note, duck eggs are much richer than chicken eggs, so they will change cakes slightly if used to bake with! 

You're going to want to start on low, and then move it up to medium-high speed. Make sure the stuff is incredibly smooth! The skin will blend just fine. Cucumber has high water content, so you don't need to add water to blend this into a liquid. The skin is packed full of nutrients, and the seeds - when crushed - will help release some good stuff as well. Don't stop blending until you know it's absolutely liquid, which should take about 2 minutes. I know it seems like a long time, but it's worth it.

Add your liquid to a large bowl. Sprinkle in the yeast, and stir. Add in your flour, and stir - with a spoon or a pair of chopsticks - gradually until it becomes quite a thick paste. You'll want some gluten, so the stirring will take a little time, about 3 minutes. When it becomes a thick and smooth paste, you may add in some dried fruit or sesame seeds, just in case you want a little extra flavor and crunch. 

Oil the pan you want to use. I would choose a tall cake pan with high sides, as this will rise - rather quickly, in fact - and double in size. It's a wet dough, so you won't be taking it out of the pan and shaping it for a second prove. This is more like a cake than it is a loaf of bread, but don't hold that against it. Either way, dump your lovely green paste into this pan, cover it, and leave it to proof in a warm place. It's rather quick to rise, so it shouldn't take more than an hour to double in size. 

While we're waiting, let's talk about farmer's boxes!

This is my Farmer's box from Prairie Birthday Farm, a local place not far from me!
I'm certain you're sick of me advocating for the local farmer and the slow-food movement right now. I know that it's not always the most accessible thing for folks in an urban area, that need to work 50+ hours per week, that are struggling to put food on the table as it is. I know it may sound like I'm out of touch to the financial realities of many; I assure you, I've had my fair share of struggles as well. I know that it's hard and emotionally draining to have to actively think about food when it's so much easier to just get a burger from any fast food joint that you have near you. The point is I don't feel right about preaching unless I'm willing to walk the talk, so here we go.

I usually get most of my produce from farmer's markets, but I am also aware of the lack of social distancing that might happen there. Any place that could gather large crowds I personally would rather avoid as much as possible right now, so I figured I'd go right to the source. This helps the farmer, too, as it cuts down on a lot of extra effort on their part! My personal favorite part of this entire thing was actually the nice drive up to the farm. I did have to take the highway for about 20 minutes, but the last 15 minutes of my journey was through gorgeous rolling farmland, and it was truly good for this tired soul. 

A Farmer's Box generally has goodies from the farm in bags, and it's whatever they have. As you can see, I've got plenty of gorgeous blossoms and microgreens, some long beans, a couple of Cucuzza squash, some pattypan squash, some squash blossoms, and - you guessed it - lots of cucumbers! And are those farm-fresh duck eggs you see in the top corner? They sure are. In fact, those are the same duck eggs featured in this recipe!

Now, this wouldn't normally be how I buy food and cook. That's okay! Now is the perfect time for me, and you, to explore a new way of cooking and eating that is not just more interesting, but more sustainable and truly seasonal to where I am in the world. It's a lovely and old way of eating. I know that this may seem daunting to the average bear, but this is why this blog exists: I do the work, you reap the benefits. 

Has your bread risen yet? If not, go ahead and check out this place here to see what options you have in your zip code. If you're in the Kansas City area, why not contact Prairie Birthday Farm and give them a try? Their Instagram is amazing!

This took about an hour to rise! So quick!
Add this immediately to your steamer or rice cooker and cook for about 40-45 minutes. Like I said earlier - if you want to try the oven, go for it! I've never done it before, so I'd really like to see how your results come in if you do. 

Evacuate from the cooking vessel of your choice, turn the bread out, and let cool on a rack until entirely cool. It's going to be incredibly springy and taste exactly like cucumber. Is this a good or bad thing? I think it's good!

So fragrant! It smells just like cucumber!

I love this recipe because it's a creative way to use up the cucumbers from a prolific group of plants. I use this bread with some lemon butter as a snack or toasted as sandwich bread for a chicken salad. I think it's a great snack that's just slightly sweet, so it'll scratch that mid-afternoon itch, or perhaps even that breakfast itch you might have. This makes delicious toast, especially with avocado or cream cheese. It's a healthy and fragrant bread that has potassium and vitamin C! 

I understand that this is a strange-sounding thing, but you never know you like something until you try it! Now is a perfect time to become a little more adventurous with your eating, and hone your cooking skills to boot.

You might love this bread cubed up and toasted with olive oil and herbs to make the most-amazing croutons you've ever had. You might love this as a sandwich. You might just love it as it is! You'll never know until you try.

Thank you so much for reading. I feel like I'm using my powers for good when I write about things that I'm passionate about. The farmer is the legs that our country stands upon and I believe that these people are owed respect. If we can all help out the farmer by changing up our diets just a little bit, I think we should do it. Remember, this is all about progress, not perfection. If we all, collectively, do a little bit to help our community, our farmer friends, and our planet by eating sustainably, then we can all make a big impact on this beautiful world we live in. Please note that corporations do exponentially more pollution than the individual does, so small changes for every person while you write letters and advocate for less pollution to your congresspeople is best. 

Thanks so much again for coming on this journey with me! Stay safe, stay happy, and stay healthy. Happy cooking and happy eating!


Thursday, July 6, 2017

Raspberry Balsamic Ice Cream

Pretty in pink
I scream! You scream! The police come! It's awkward!

But, seriously, I love ice cream, even though it doesn't tend to love me back. B has a pretty severe lactose intolerance, so out of laziness, I just flat-out don't buy dairy products anymore. Yes, you read that right; I don't purchase dairy products because I'm lazy.

Yeah so we're a family of lumps. Wanna fight about it?
See, I don't want to make the effort of cooking two separate meals at night, and dirty two sets of pans, just because I might feel like having a little butter on my pork chops. Frankly, now that veganism has made so many demands of food companies, I'm reaping the benefits. I can have cheese that melts and stretches and tastes like cheese. I can have butter that's not butter at all but still tastes like and behaves like butter when I bake it. Finding milk has been the actual struggle, but I find that the almond-coconut blends from SO Delicious and Blue Diamond have been the best matches for us. They're drinkable and tasty, and act quite similar to dairy milk in baking and pastry applications. I use the SO Delicious brand of coconut milk when I make ice cream, and it hasn't failed me, yet!

I made this flavor of ice cream because of a serendipitous find at the Overland Park Farmer's market in Kansas City, where I live. I like to go to the farmer's market on Saturdays and walk around, get fresh fruit, people watch, and maybe get myself a new bouquet of flowers from the very nice Vietnamese family at the end of the line. I'm extremely fortunate to have such a wonderful farmer's market near me; not a lot of people have it, and for that I'm truly grateful.

Plus, like, you'll occasionally see THE BIGGEST CABBAGES EVER
There's a shop I sometimes partner with called The Tasteful Olive. They specialize in artisanal oils and vinegars, in just about every flavor you can imagine. Lemon olive oil. Blood Orange White Balsamic Vinegar. Chili Almond Oil. Oregano White Balsamic Vinegar. The list goes on and on, and I frankly couldn't even begin to fathom how they keep track of it all - but I'm grateful that it's there and I'm grateful that they do. As it just so happens, the lady that I buy my berries from had fresh raspberries, and the raspberry balsamic vinegar I'd found at the end of the market was just too perfect-sounding to pass up. Now, I could make a raspberry balsamic vinaigrette for all of my salad greens when I got home, but where's the fun in that?

Raspberry Balsamic Ice Cream

Yes. You have to weigh the berries.
  • 150 g white sugar
  • 45 g coconut milk powder
  • 600 g SO Delicious Coconut Milk Beverage, divided
  • 2 egg yolks
  • 15 g powdered gelatin
  • 170 g fresh raspberries
  • 32 g Raspberry Balsamic Vinegar(Aged Balsamic works, too!)
Measure the coconut milk and then sprinkle the gelatin over the top in a single layer to allow it to bloom. Combine the egg yolks and sugar via whisk in a heavy-bottomed sauce pot. Whip until fluffy by hand, and then add in the bloomed gelatin along with half the coconut milk. 

Bring to 185 degrees F, whisking constantly, then remove from heat. Add the remainder of the coconut milk and the balsamic vinegar. Add in the raspberries and then puree everything in a blender. You may strain it, if you like, but I don't mind the seeds. 

Transfer the blended mixture to a plastic container and chill in an ice bath. You can also set it in the fridge overnight, but it's up to you on how long you'd like to wait. I was in a bit of a hurry, so I used an ice bath and stirred constantly to cool down as quickly as it could. Once chilled enough so that it's - at very least - room temperature, process in your ice cream machine according to the manufacturer's instructions. My machine took about 30 minutes to process the dessert, and it took an additional 2 hours for my freezer to harden it enough to eat. (This is also because my freezer is crazy-strong and it’s brand new. If your fridge is a little more seasoned, let it hang out for at least 4 hours or so, ideally overnight.)

I love this ice cream because raspberries epitomize the absolute height of summer flavors for me. The tangy brightness of the raspberries and the deep and mouth-watering tang of the balsamic vinegar somehow made this ice cream the absolute ideal for me. I can’t quite explain it, but something about the ice-cold creaminess plus the fresh raspberry taste plus that tangy mouthfeel a good aged balsamic vinegar gives you on the inside of your cheeks is just so well-rounded and satisfying. It’s as if you reach the zenith of tasty mouthfeel and think to yourself: “Ah, yes. There it is.”

Oh, and if you're not following me on Instagram, please feel free to! I show a lot of neat stuff on there, both from work and from home life.
A post shared by Chef Kolika (@wannabgourmande) on


I hope you’ve enjoyed this post, and please let me know if you try out this recipe! Happy cooking and happy eating!