4 soft boiled eggs (one per bowl, sliced in half), directions below
In a pot, heat the oil, garlic, onion, and ginger. Cook over medium-high heat for around 5 minutes, stirring frequently, until the onion’s edges start to brown.
Add six cup of water to the pot. Scrape the bottom of the pot to get anything that has gotten stuck. This will improve the flavor of the broth.
Stir in the soy sauce and the dehydrated mushrooms.
Bring to a simmer, then reduce heat to low. Cover the pot and leave for at least one hour, or up to 3, stirring occasionally. The longer it cooks, the more intense the flavor will be. While the broth is cooking, it’s time to make the noodles and eggs.
Noodles: Cook according to package. You will likely add them to a pot of boiling water and cook for ~5 minutes. You’ll then drain the noodles and set aside.
Soft boiled eggs: Bring a pot of water to a boil. There should be enough water to cover the eggs when you put them in. Slowly lower the eggs into the boiling water using a spoon or ladle so they don’t crack. Immediately reduce the heat to low and cook for exactly 7 minutes. Take the eggs out and put them into an ice bath to stop them from continuing to cook. Leave in the ice bath until cool, then peel the eggs. Slice the eggs in half.
Once your noodles, eggs, and broth are ready, add the miso paste to the broth.
Assemble your bowls! Add desired toppings and serve.
Best served fresh, but to store, keep the broth and noodles separate, or the noodles will absorb the liquid.
This year, David and I decided to try growing tomatoes at our house in Western Mass. We chose to grow eight plants, not really knowing just how many tomatoes that would be! We’ve been getting an abundance: we’re picking 1-2 quarts of red and sungold cherry tomatoes every single day.
I made this for dinner last night. We ate the leftovers for breakfast! It’s a bit time consuming, but well worth the effort.
~6 cups cherry tomatoes*, sliced in half
3 tablespoons olive oil
Salt (~1 teaspoon, divided)
Black pepper, ground (~ 1/2 teaspoon, divided)
6-8 garlic cloves
1/2 cup (one stick) of butter
9oz or 10oz box of whole grain crackers
1 1/2 cups Fontina cheese, grated
1/2 cup Parmesan, finely grated
1/2 cup mayonnaise
1 teaspoon of dried thyme (or 1 tablespoon fresh chopped thyme), plus extra for garnishing
1 shallot, sliced thinly
*You could absolutely use a different kind of tomato! The original recipe calls for mixed heirloom tomatoes. Slice them ~1/4″ thick.
Preheat oven to 475°F.
Pick tomatoes. Just kidding…well sorta! That’s what we did! :)
Put the tomatoes on a baking sheet or in a pan. Toss them in the 3 tablespoons of olive oil, and some salt and pepper.
Roast the tomatoes for 25-30 minutes.
While the tomatoes are roasting, put the garlic cloves and butter in a saucepan over medium heat. Stir often. The butter will turn golden brown and foam on top in 5-10 minutes–that’s when it’s done.
Strain the butter mixture to separate the garlic.
Dice the garlic and set aside.
When the tomatoes are finished, leave them to cool and reduce oven temperature to 375°F.
In a food processor, grind the crackers with 1/4 teaspoon salt until you are left with fine crumbs.
Add eggs and all but two tablespoons of the garlic butter. Pulse until well combined.
Push the crust into the bottom of a springform pan and 1 1/2″ up the side.
Bake the crust in the 375°F oven until crust starts to change color, around 8-10 minutes. Leave the crust to cool.
Mix the cheeses, mayonnaise, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped garlic in a bowl. Stir until well combined.
Using a spatula, spread half of the cheese mixture into the bottom of the crust. Be gentle–you don’t want to break the crust!
Spread half of the tomatoes over the cheese layer, then repeat — add the other half of the cheese, then add the other half of the tomatoes.
Arrange the shallot slices on top of the pie.
Drizzle the remaining 2 tablespoons of garlic butter on top, then garnish with some extra thyme.
Bake until crust is brown and tomatoes are bubbling, around 60-75 minutes.
Leave to cool for at least one hour before serving. It’s delicious both cold and warm!
1/4-1/2 cup cucumber, sliced into long thin strips
Soy sauce, to serve
Wasabi, to serve
Pickled ginger, to serve
Note: I really like an avocado, carrot, and cucumber roll, but you can also get creative! Mango? Pickled onion? Tofu?
Start by rinsing the rice until the water runs clear.
Cook the rice and water in a rice cooker, or bring the rice and water to a boil, then reduce temperature, cover, and cook over low temperature for ~20 minutes, or until the water is gone and the rice is sticky.
When the rice is done, allow it to cool for 10 minutes, then stir in the 1-3 tablespoons rice vinegar (according to taste), 1 teaspoon sugar, and 1 teaspoon sesame oil. If the rice is still hot, leave to cool longer.
It’s time to assemble your sushi! A sushi rolling mat covered in saran wrap is easiest and will make the best formed rolls, but you can roll it carefully without one if needed. Lay the sheet of nori on the mat and spread a thin layer of rice evenly on top. The rice will be very sticky, so it may help to keep a bowl of water nearby to dip your fingers in.
~1 1/2″ from the bottom, lay out your filling.
Roll the sushi! Tuck the bottom edge up over the veggies, then keep rolling. If you’ve never rolled sushi before, it may help to watch a YouTube video…or five.
Using a serrated knife, slice the sushi in half. The slice each half in half. Then slice each of those slices in half. You’ll end up with 8 pieces of sushi.
Repeat steps 4-7 until you’ve used up all the rice.
I promise that I do cook things other than cobblers. But peaches are in season here in Western Massachusetts and Clarkdale Fruit Farm is offering drive thru, socially distanced, masked pick up! So we had to get a couple of bags, including a bag of utility peaches for baking!
4 cups peach slices (~5-7 peaches)
1 3/4 cups sugar, divided
1/4 teaspoon salt
6 tablespoons butter
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup milk
Vanilla ice cream, to serve
Melt the butter on the bottom of a 9×13″ pan as the oven preheats to 350°F. Slice 6 tablespoons of butter and put slices on bottom of pan. Put the pan into oven and preheat.
Put the peaches, 3/4 cup of sugar, and salt in a saucepan over medium heat. Stir until well combined. Cook for ~5 minutes. Sugar should dissolve and peaches should become very juicy.
In a mixing bowl, combine the 1 cup of sugar, flour, baking powder, and milk.
When the oven is preheated, take the pan out of the oven. Pour the sugar/flour/baking powder/milk mixture on top of the buttered pan. Do not stir.
Pour the peaches and their juice on top.
Sprinkle the top with cinnamon.
Bake for 40-50 minutes at 350°F until golden brown.
We have an abundance of berries growing in our yard — raspberries, black raspberries, and soon blackberries! We’ve been picking them like crazy. We’ve frozen a bunch. We’ve made smoothies. We’ve eaten them with yogurt and muesli. David made blackberry syrup for cocktails (recipe to come!). And, of course, we’ve enjoyed quite a few desserts featuring them!
We have an abundance of black raspberries in particular, so that’s what I used here, but an assortment or another type of berry should work well too! (Blueberry cobbler sounds delicious!) This recipe is so simple and quick to make!
We just got our first farm share of the season last week (we have a CSA share at an organic, horse-powered vegetable farm down the road) and picked up (among other things) beets, radishes, and turnips. Normally we’d compost the greens, but even that felt wasteful… so guess what?!
Did you know that pesto doesn’t have to be made with basil?! I had no idea until my sister mentioned pesto made with radish greens.
I made a triple batch of this pesto using beet greens, and other batch using a mix of radish and turnip greens. They have a slight bitterness that basil pesto doesn’t have, but otherwise taste similar!