“Sitting inside the warm, pleasant kitchen while icy rain beat against the window, I felt the wordless contentment of a horse in a stable or a wren in a birdhouse,” author Gretchen Rubin wrote. I can so relate. And of course while in the kitchen I cooked and baked this long weekend. Some for Dean and I, and some for others needing an extra dose of love. “The people who give you their food, give you their heart,” Latino civil rights leader, Cesar Chavez once shared. “Cooking has nothing to do with the ingredients, but everything to do with love,” author Dominique Browning commented. I make-do with the ingredients in my well-stocked kitchen, but I beg to differ with Dominique that the right ingredients can make foods taste better. Muir Glen’s organic tomato sauce is the best for a rich red sauce contrasted with a from-scratch white sauce for spinach cannelloni. I happen to pick up a couple of cans last week. Of course, everything is done with love when it comes to cooking, even the acquiring of ingredients. That’s where my organic gardening comes in. Slow cooking, fresh, from-scratch and homemade reigns. “Through cooking, touching, feeling, preparing, and savoring good, real food made from real ingredients, I get to fully inhibit my kitchen; heal my body; connect with friends, family, the Earth, and the larger community where I live,” quoting Mark Hyman, MD. I had a fun weekend in my warm kitchen!
This summer continues to bring us more opportunities for projects at Deanna’s Cottage. Dean and I put in new retaining walls between our house and the church next door. Dean did most of the labor as the blocks were much too heavy for me. But I was able to handle the capstones and raking of the weeds and sparse grass. We will cover the space with landscape fabric and mulch another weekend. There are three hydrangeas not blooming because they are under the humongous tulip poplar tree in the backyard not getting enough sunlight. So later this summer when it cools a bit we will transplant them to this new south-side space, where it is evenly sun and shade throughout the day.
The last harvest of our spring crop of arugula went into this crustless quiche. Much like wilted spinach, I sauteed the chopped arugula with chopped shallots in bacon bits and drippings before folding into the egg and gouda cheese mixture. I removed the tough stems in the bigger leaves before chopping, so this becomes a labor of love. Similarly, the lemon herb tea bread I made included fresh sprigs of my potted lemon basil and lemon thyme steeped in steamed milk. Then, the herbs, lemon juice, and lemon zest were folded into the dough. Oh, so lemony! A luscious summer bread for breakfast. I made cake muffins with this batch. If topped with sliced strawberries and dollop of whipped cream or yogurt, it is a delightful summer dessert. What are you making with your garden goodies?
I use my abundant, pungent arugula in my salads as well as egg, pasta, and rice dishes these days. A little goes a long way, so most of my culinary creations as of late include my fresh grown arugula. One important aspect to the culinary arts is that improvisation goes a long way. It is easier to substitute ingredients with cooking versus baking. I find arugula can be used in place of spinach in most dishes and salads. There is a taste difference with these 2 greens, but cooking properties similar. Arugula like spinach is a great source of vitamin A and C as well as potassium, calcium, and magnesium. Arugula grows much like spinach, spring and autumn sowing here in Missouri.
I love creamed spinach! The best I ever had is crafted by the executive chef Gerard Germain. I learned much from the culinary experts while working at Dierbergs School of Cooking. Chef Gerard dazzles his students’ appetites with Italian and French cuisines. A first generation French immigrant applies his old world culinary magic in the kitchen of a fine Italian establishment in St. Louis called Tony’s. The next best thing is spinach in a white sauce over pasta. So here is my attempt to a lighter version of Pasta alla Fiorentina … Pasta Arugula (or the Italians say rucola), but my recipe is American-style. I lessen the butter and use a little olive oil as a base for the slurry as well as use whole milk instead of cream or half & half. Of course, arugula goes in the recipe instead of spinach. Noted for the recipe this evening, I cooked too much whole-grain pasta for the amount of white sauce I made, and did not add enough arugula. Fresh arugula shrinks considerably while sauteed. Tonight I served the Pasta Arugula with locally-made chicken Italian sausage and crusty bread. I sipped a glass of lavender sparkling water, and Dean downed a domestic beer this rainy summer evening.