Superbowl Sunday is imminent and if your menu needs a little something crunchy and fun, these Chicken Spring Rolls from Jill will hit the spot. She even created a quick dipping sauce and a wonderful how to motion photograph to take you through each step. Thank you, Jill and Jill’s hubby, for showing us the basics behind the elusive spring roll! -Maggie

Hubby and I have been working on projects lately where we could show “how to’s” using a bit of motion. When Maggie said that spring rolls were perfect for Superbowl Sunday, we jumped at the chance to make them and this motion picture. This is me rolling spring rolls. Using your mouse, swipe sideways or click and drag to move me forward or backward; you’ll see each step and the roll will come together in a breeze.

This is a basic recipe using ground chicken, Napa cabbage and shredded carrots. The possibilities are endless, so use whatever turns your crank. Try ground beef, pork, shrimp, shitake mushrooms or savoy cabbage. Keep in mind that it can’t be wet, or you will have a spring roll that falls apart making it impossible for frying.

For the filling chop up your vegetables, thinly slice half a Napa cabbage.

Shred or grate one large carrot, and chop up one green onion.

Set your vegetables aside while you cook your chicken mixture. Once the chicken is opaque, add your veggies, water and soy sauce. Cover and simmer for a few minutes until cabbage is tender.

Let it cool in a pan. Place a tea towel underneath one side of the pan to let the juices drain down toward the other.

The spring roll wrappers should be covered with a damp cloth or paper towel to keep from drying out. One 8×8-inch package makes 50 spring rolls.

Remember to roll tightly, and don’t over-stuff. (I actually used a tad too much in the “How To” motion picture.) Fry in small batches, over medium heat until golden brown, and let drain on paper towel.

Serve with your favorite dipping sauce. I chose to improvise with a spoonful of chili garlic sauce, a dash of soya sauce, and a glug of Morris Kitchen’s ginger syrup from my Eat Boutique gift box. A no-fail dipping sauce combo: a little spicy, a little savory and a little sweet.

These spring rolls can be made and fried ahead of time, and reheated in the oven.

Chicken Spring Rolls

Ingredients:

• 1 package of spring roll wrappers
• 1 pound ground chicken
• 1 teaspoon salt
• 1 tablespoon sesame oil
• 2 tsp cornstarch
• 2 tablespoon vegetable or canola oil in pan to cook meat mixture
• 1/2 nappa cabbage, finely sliced, yields approximately 9 cups
• 1 large carrot, shredded or grated
• 1 green onion, finely chopped
• 1 tablespoon soy sauce
• 1/4 cup water

Directions:

1. Combine chicken, salt, sesame oil and cornstarch in a bowl and set aside to prepare your vegetables.
2. Slice and shred your cabbage, carrot and green onion.
3. Add oil to a large non-stick pan, and cook your chicken mixture over medium high heat, breaking up the lumps until the meat becomes opaque in color.
4. Add your veggies, soy sauce and water. Stir and cover. Simmer on medium heat until cabbage is tender.
5. Remove from heat, spread out to cool in a shallow cake pan. Elevate one side of pan to drain liquid.
6. To wrap your spring rolls, separate a sheet carefully and follow the “hot to”. Keep the wraps under a damp cloth to prevent drying out. Be sure to roll tightly and neatly. Filling should be dry and not sopping wet or you will have soggy spring rolls that fall apart when frying.
7. Fry spring rolls in about an inch of canola oil on medium heat. Remove when golden, and drain on paper towel line platter. Makes approximately 50 spring rolls. Enjoy with favorite dipping sauce.

All photos styled and photographed by Jill Chen.

Eat Boutique is a site + market for food enthusiasts to celebrate the best pure, local and comforting handmade foods. We call it: food that hugs you back. Looking for the perfect Valentine’s Day gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

KALE is one of the most nutrient-rich leafy green you could ever eat, and we’ve been eating this super food every which way possible, all in an effort to take better care of our body and soul in 2012. When Maggie asked me to do a post on a winter salad, I knew it had to be kale.

Not only is kale a winter-hardy veggie to grow in your backyard (yes! it will survive winter with very little help), we are even growing kale “micro-greens” and sprouts indoors.

Sorry for the slight detour, but it’s so great to be puttering in my “garden” while it’s snowing outside. Who needs to wait till spring to be growing fresh greens again?

Now back to the salad… Cut your kale into bite-size pieces. Be sure to trim off the tough center stem (and feed it to your critters).

Thinly slice a small radicchio and finely chop half of a shallot.

Shred a large carrot and cut up a blood orange. I love citrus in a salad; look at that color! Toss it all in a large salad bowl then make your dressing.

This dressing is creamy, rich and big on flavor. Combine equal parts of tahini, miso paste (I used red, but you can use any kind), and ginger syrup. We’ve been loving the ginger syrup from Eat Boutique’s gift box (thank you, Maggie!). If you don’t have, then substitute with honey and a bit of grated fresh ginger instead.

Add a little water and a squeeze of citrus to thin it down to a thick pourable consistency. Wasabi almonds found in the back of my fridge added a nice crunch to this salad.

This winter salad is heavier than your typical light green summer salad. It is chewy, “meaty” and hearty enough to be a main meal, or a perfect side to grilled salmon or chicken. This would be phenomenal in a fish taco with some fresh cilantro thrown in.

Winter Salad with Miso & Ginger Dressing

Ingredients:

• 1 small bunch of kale
• 1 small radicchio
• 1 small shallot
• 1 large carrot
• 1 blood orange
• Sprinkle of almonds

Dressing (start off with 1 heaping tablespoon of each):

• 1 part miso paste
• 1 part tahini
• 1 part ginger syrup (or honey with 1 teaspoon fresh grated ginger)
• Water and squeeze of citrus juice to thin

Directions:

1. Wash, slice, chop and trim your salad ingredients and place in salad bowl.
2. In a small bowl, thoroughly mix dressing ingredients together, adding a squeeze or two of citrus juice, and water to thin to a thick pourable consistency. Pour over the salad, toss and serve.

All photos styled and photographed by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

I remember the first time I saw the Island Creek Oyster boys. It was at black-tie affair and I was feeling rather out of place. But there, in the corner, were a trio of tanned, scruffy guys, who had obviously tried to clean themselves up for the night. They were standing behind a wooden boat, full of ice and topped with glistening oysters. I made my way over to the oyster boat and struck up a conversation—these were my kind people. As they told me about their oysters and their Duxbury farm, I tried my first Island Creek Oyster, and I was hooked. And not just because of those smiling, fun guys (I swear!)—it turns out their oysters were incredible.

Since that fateful night, I have paid attention to them as they have earned regional—and now national—fame, with those oysters showing up on the menus of the best restaurants in Boston and around the country. I even brag about these oysters to my out-of-town friends, despite the fact that I have had nothing to do with them except eating them.

Erin Byers Murray, however, actually does have bragging rights when it comes to these oysters. In 2009, Erin took the big leap (one that many of us desk-junkies dream about) and quit her big-city job. In one swoop, she traded in her heels for a pair of wellies and waterproof waders. She started her new job by freezing her butt off culling (sorting) oysters in the raw New England spring and went on to do the backbreaking work of digging oysters from “the lease” when the tide was out, and nursing 5 million oysters from the time they were little specks until they were viable, sizeable oysters.  It is hard, hard work to grow impeccable oysters.

While Erin tried as hard as she could NOT to glamorize her time spent on the farm (oyster poop, anyone?), I found myself yearning to jump right into the pages of the book as I read. The deeper I fell into Shucked, the more I could taste the briny sweetness of the Island Creeks that I have come to love. I was fascinated to learn more about what Island Creek head honcho Skip Bennett calls merroir—the sea-side version of the term terroir, often used to describe wine, meaning that foodstuffs take on the very specific flavor the place where they are grown. Island Creeks taste the way they do because of the big tides, salinity, and temperatures of Duxbury Bay.

One of the reasons why Erin left her comfortable life and jumped onto the floating “oyster-plex” was to learn more about where her food came from. She wanted a stronger connection to her food and to see more than the perfectly presented oyster on a half shell she was accustomed to ordering at restaurants around the city. She, in turn, has done all of us a great service, giving us an insider’s look at how our beloved oysters get on our plates. It may be a small step, but in reading Shucked, I have become convinced that I need to learn how to shuck oysters. How amazing would it be to show up at a party with a bag of Island Creeks, providing your friends and family with a plate full of super-fresh oysters?

This holiday season, here is the recipe for the world’s most perfect gift: a great oyster shucking knife, a bag of Island Creek oysters, and a copy of Shucked—after all, in order to truly appreciate your bivalves, you need to understand all the effort that goes into making them so perfect. (Plus, the book contains several great recipes and oyster tips, which will come in handy as you become a master shucker).  Here is perhaps one of the most important excerpts from the book:

How to Shuck An Oyster, from Shucked: Life on a New England Oyster Farm

The trick: don’t use force, use finesse.

1. First, find a really good shucking knife. Island Creek uses a French brand called Deglon, which is what I learned to shuck with and will never go back. With its super-sharp blade and plastic handle, it’s sturdy and works efficiently.
2. Put on a glove or wrap a thick towel around your hand before you grab your oyster.
3. Place the oyster cup, or rounded side, down on a flat surface, using your gloved hand to hold it in place.
4. Holding the knife horizontally, place the tip into the hinge (the pointed tip of the oyster) at a forty-five-degree angle. Carefully jimmy the knife into the hinge using just a little bit of pressure, twisting the knife a few times to release the hinge. You’ll feel the top shell pop slightly once you’ve released it.
5. Once the top shell pops, turn the blade of the knife toward you so that it’s now vertical—this twist will separate the two shells. Then, holding the oyster in your gloved hand, slide the knife horizontally against the inside of the top shell to sever the adductor meat from the shell. Remove the top shell completely.
6. Slide the knife underneath the meat inside the cupped shell to released the second adductor muscle.
7. Slurp it straight from the shell.

Got all that? No? Then you should probably make your way to the Eat Boutique Local Holiday Market this Saturday to get an up-close-and-personal demonstration from the Island Creek team themselves. They will be there from 12-4pm, shucking and selling their oysters.  And if you’d like to keep the shucking to the experts, visit Island Creek Oyster Bar in Boston’s Kenmore Square.

Erin will be at the Eat Boutique Local Market too, signing Shucked, Life on a New England Oyster Farm from 12-1pm.  Come on by and say hello, and ask her about her life post-oyster farm.

For more on Erin, Shucked and Island Creek Oysters, see the following:

• Oysters: An Odyssey, Food & Wine
• Talking Oysters with Erin Byers Murray, Bon Appetit
• Erin’s Shucked blog

Photos appear courtesy of Erin Byers Murray and Island Creek Oysters.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Did you know we’re hosting our Holiday Local Market on December 10, 2011 in Boston? Meet, taste and shop for holiday gifts!

A few years ago, I met up with a few friends at one of the girls’ home in New Hampshire. It was a beautiful fall weekend, and we took full advantage of the gorgeous setting and great company. After a long hike in the woods, we headed to a nearby orchard to pick apples and to simply enjoy that golden afternoon sunshine. We picked and picked until each of us was laden with bushels of apples, and headed into the orchard store to pay up, not realizing that Poverty Lane Orchard was also home to Farnum Hill Cider.  Up until that point, I had only experienced cider in two forms: the unfiltered apple juice that you buy by the jug and the cider you buy in a bar, like Magners or Strongbow. That afternoon, in the cabin-like tasting room, I tried apple cider that was like nothing I had ever tasted—more like a dry champagne made from apples than the sweet, fizzy stuff I had previously known as cider. As I tasted each offering, I fell more and more in love. We each bought a bottle (or two) and later that night, we all managed to have a rip-roaring good time in front of the fire.

While I wish I could get up to that beautiful part of the world every fall (and see those friends more often), I keep those nice memories alive by buying the same cider here in Boston. Farnum Hill Cider offers up a few different types of cider, from their more casual Farmhouse or Dooryard ciders, to the Extra-Dry (which really is comparable to a Brut Champagne), to their unique and earthy Kingston Black. And, as it turns out, these ciders pair wonderfully with my other favorite fall treat: cheese.

With that in mind, I decided to throw a bit of a fall cheese and cider party this season. With a bit of prior research, a lot of nibbling, and the expertise of others (including my friend Jess and the guru behind the counter at my favorite local cheese shop), we pulled together a great-tasting fall cheese plate. I wanted to share a bit of what I learned.

The first cheese that usually comes to mind when serving cider is always include a hearty cheddar, such as Vermont’s venerable Cabot Clothbound Cheddar. Created at Cabot, but aged to perfection at the smaller Cellars at Jasper Hills, this English-style cheddar is nutty, sweet and savory and goes with just about anything. One of the reasons why the Clothbound Cheddar goes so well with Farnum Hill Cider is because it is made within an hour from the orchards at Poverty Lane in Lebanon, New Hampshire.

With that in mind, we also tried a cheese from Landaff, NH (also called Landaff), which is located about sixty miles to the north. This semi-firm cheese is similar to cheddar, but features a milder taste, allowing for the grassy, herbal flavor to come through. We loved tasting the Landaff’s almost buttery quality against the bubbles of Farnum Hill’s extra-dry sparkling cider.

In my goal of having a well-rounded cheese plate, I knew I would have to mix it up with a goat cheese. Lucky for me, the helpful man at the cheese counter suggested the Sainte-Maure Belgique, which is probably the smoothest, tastiest goat cheese I have ever had the pleasure of eating. I had begun to think that all goat cheese was becoming crumbly and tangy, which made me shy away from goat cheese in recent years. Not this stuff. Light, mild, and oh-so-creamy, this is the type of goat cheese you dream about.

We also tasted a really nice, almost-stinky Camembert and a semi-hard, mild cheese from the Basque region of France that was really lovely alongside the cider (makes sense as France makes some incredible cider). And of course, I had to add a good quality aged Gouda to the mix (as I’ve discovered, if Lady Gouda doesn’t bring gouda to a cheese party, we’ve got a problem!) I’ve fallen in love with the aged Goudas—wedges of darker orange cheese, dotted with those little white specks of calcified salt. SO good. These great Goudas are getting easier to find, and I’ve seen them frequently at Whole Foods, Trader Joe’s, and in my local grocery store. This is always a great cheese to add to any cheese plate.

But guess what? You need more than cheese to make a truly great cheese plate. The following are a few suggestions of what goes well with these fall flavors, bringing out the most in your cheese:

• A savory, crunchy side, like these sweet and spicy nuts with rosemary, from an Ina Garten recipe.
• A solid side dish, like the pear and ham crostini that Jess and her husband made while we were sipping cider. They started by toasting up quality bread in a warm oven, then spread each crostini with homemade honey-mustard, thin slices of salty ham, and then topped with pear slices.
• A few choices of additional little spreads or jams, such as good local honey, fig jam or apple butter.
• An assortment of fruit, such as pear or apple slices, or a bunch or two of beautiful fall grapes, such as inky-black Concord grapes.

And my favorite addition to our fall cheese plate was this Apple Compote. Made with local apples, minced shallot, mustard, bay leaves and the same cider that we were drinking, this fall chutney was a lovely addition to our little party.

Final words on putting together a fall or holiday cheese plate: No matter which cheeses you choose for your fall cheese plate, try to find a good variety and let them come to room temperature before you serve them. Most cheese needs about 45 minutes to an hour to warm up enough to impart its full flavor. Don’t be afraid to ask for help at your local cheese shop or at your market’s cheese counter. They are there to help!  For more information on the cheese I mentioned above, or to specially order your own, Formaggio Kitchen has a fantastic and knowledgeable guide on their website.

More about cider:

I’m not the only one who has fallen for these new (old) hard ciders. The beverage that was once the most popular drink in America is now experiencing an incredible re-birth, led by small farms from New England to Michigan to Washington state. While I first fell for Farnum Hill, I am excited to taste cider from these orchards:

• West County Cider, from Western Massachusetts
• Bellwether Cider, from upstate New York
• Tandem Ciders, from Michigan
• Alpenfire Cider, from Washington

For more information, see these articles:

• What Would John Adam Drink? Get ready for the rebirth of Cider in America, from Slate
• Our Favorite American Hard Ciders, from Bon Appetit
• The Next Wine Bar: Will Apples Supplant Grapes at Your Favorite Bar? From Tasting Table
• The Hard Cider Buzz, from Food & Wine

All photos by Shelby Larsson.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Thank you, Maggie. Thank you for introducing me to this beautiful dark molasses-like syrup. It never occurred to me to make this, and it’s so simple too. It now sits in a bottle on my kitchen shelf, ready for anything.

Intensely flavored, balsamic glaze is simply a reduction of balsamic vinegar with a little sugar. Because of it’s sweetness, you can use on both savory and sweet foods.

I was so excited to try this on my roasted beets that I forgot the olive oil.

To make balsamic glaze, I doubled Maggie’s recipe and poured 2 cups of balsamic vinegar into a non-reactive, wide saucepan…

…followed by 4 tablespoons of brown sugar. Bring to a boil, then simmer on low until you end up with slightly less than half.

My first attempt at this glaze cooled much thicker than it should have. See how it looks like a balsamic taffy pull? I had gone too far on the reduction and turned it into a caramel. (It was a very sticky but delicious mistake!) If this happens to you, do not fret. Warm it up in a hot water bath or microwave, and put it back on the stove with a little bit of water. You can do this as long as you haven’t burnt it, and you’ll know if you’ve burnt it.

Ideally, the consistency should appear runny enough to drizzle and coat your spoon. Remember: it will be a little thicker once cooled.

Put it on your shelf where it will be ready and waiting, for roasted brussel sprouts, salmon, a hunk of parmesan cheese, strawberries & ice cream… And it’s delicious drizzled over purple, pink and orange beets with wasabi almonds and goat cheese.

It also makes a great homemade gift for a foodie friend, if you can bare to part with it.

Balsamic Glaze

Adapted from Maggie’s recipe.

Ingredients:

• 2 cups balsamic vinegar
• 4 tablespoons brown sugar (substitution: agave nectar, honey or maple syrup)

Directions:

1. Combine ingredients in wide saucepan, bring to boil then lower heat to low. Simmer away, stirring constantly till the glaze coats your spoon.
2. Pour into jar or bottle. Store at room temperature. Makes about a cup of balsamic glaze.

All photos styled and photographed by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Let it be known: We are big fans of the state of Vermont here at Eat Boutique. It’s not that much of a stretch, of course — many of us are New Englanders, or New Englanders at heart, and we love the entire region. But there is just something about Vermont and I was ecstatic when I recently came across a cookbook by the name of Dishing Up Vermont. Vermont recipes, made with Vermont-centered ingredients, offered up by Vermont chefs, farmers and food makers. I was smitten at my first flip-through.

While Dishing Up Vermont doesn’t bill itself as a cookbook that specializes in fall foods, it certainly has me heading straight to the farmers’ markets and into my kitchen to cook up quintessential New England savory dishes and sweet treats.  It may be that Vermont — and the region as a whole —really comes alive in autumn.

As it turns out, October might just be the prettiest month of all in New England. I mean, people travel here to SEE LEAVES. Yes, they are lovely, colorful leaves, but still, that’s saying something.  I heard the other day that this year’s colors might be delayed because of the odd weather we’ve had this summer and fall. I’ve also read that we won’t be getting the best of the foliage this year, and that instead of vibrant golds and bright oranges, we might see more burnt red and ochre. This Boston Globe article suggests that while people are still traveling to Vermont, they are paying more attention to damage caused by Tropical Storm Irene than the leaves. Sure enough, it’s been a rough few months for our neighbors up north. It has been heartwarming to see the food community gather close and support one another during these tough times, as we witnessed with our friends at Fat Toad Farm while they raised funds for their fellow farmers at Evening Song Farm. It has been incredible to see an entire state — and in many cases the entire region — rally around this cause.

So here’s what I have to say all of you: Visit Vermont. Eat their incredible food. Support the farmers and food makers who already work so very hard year-round, only to have been devastated by the big storm this summer. Be inspired and share what you have with your friends, loved ones and neighbors.

In that light, I wanted to share a great recipe with all of you today from Dishing Up Vermont. This soup felt familiar, but like much of the recipes in this cookbook, there was a nice kick and a few new ideas that inspired me (loved the bright taste of orange juice here).  It makes me happy to think that this healthy, warming soup will see me through the fall and much of winter. With my next batch, I plan to invite my family and friends over to enjoy it with me.

Curried Carrot and Sweet Potato Soup

From Dishing Up Vermont by Tracey Medieros

Ingredients:

• 2 tablespoons olive oil
• 3-4 carrots, peeled, ends removed, and cut into small pieces
• 2 large sweet potatoes, peeled and cut into 1-inch pieces
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and minced
• 2 tablespoons sweet curry powder (such as Penzey’s brand)
• 1 ½ cups vegetable broth or water, or as needed
• ¼ cup orange juice
• Salt and freshly ground black pepper
• Chives

Directions:

1. Heat oil in a large stockpot over medium heat Add the carrots, the sweet potatoes, onion and garlic. Saute until vegetables are tender and onions are translucent, about 10 minutes. Stir in the curry powder and continue to cook for 1 minute.
2. Add the vegetable broth to cover the vegetables and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are fork tender, approximately 15 minutes.
3. Remove from heat and puree the mixture with a handheld blender, or transfer mixture to a blender or food processor in batches, and puree until texture is smooth. If the mixture is too thick, add more broth or water.
4. Transfer puree back to stockpot (if necessary), and slow whisk in orange juice. Heat through, and adjust seasonings with salt and pepper to taste. Garnish with chives, crème fraiche, or homemade croutons.

Notes:

• My soup was much thicker the next day, so I added water as I reheated it.
• I don’t often keep orange juice in the house, so I used the juice of a whole orange, which worked wonderfully.
• If you don’t have an immersion blender—I can’t recommend them enough. It’s my favorite kitchen tool!
• I loved adding my own homemade croutons to this comforting soup, recipes below.

Homemade Croutons

This is a great thing to do with stale bread heels that you don’t eat in time. I often collect those bits and pieces in a bag in the freezer and make them into croutons or bread crumbs as needed. This time, I had almost an entire loaf that wasn’t going to be eaten in time— I made huge batch of croutons to have on hand for fall salads and soups. These croutons, stored in a tightly sealed container, will stay fresh for up to a month.

Ingredients:

• 1 loaf of bread (I like using a hearty, seeded multigrain), cut into small ½ inch by ½ inch cubes
• 3 tablespoons of olive oil
• Salt and freshly ground black pepper
• For variety: add herbs, parmesan cheese, red pepper flakes

Directions:

1. Pre-heat the oven to 400˚.
2. Cube bread and add to a large bowl. Add olive oil, salt and pepper, and toss well.
3. Spread the bread cubes in a thin layer on a baking sheet. Bake for about 12-15 minutes, until croutons are golden brown.

Just when the rest of my garden is looking fallen and dilapidated, it’s time to plant garlic for next year. Jill and I chatted about her garden last week and she offered to share an easy appetizer recipe that uses the garlic harvest and her garden eggplant. I’ve been roasting these two vegetables together constantly, probably wearing the exact same apron, though not with the cute pet pig. What harvest-inspired appetizers are you whipping up? -Maggie

One of the easiest things to grow is garlic, and October is the time to plant. This is me in my Eat Boutique apron (thank you,  Maggie!) with garlic that has already been cured and trimmed. The largest cloves will be saved and planted for next year. Bury them into the ground about 2″ deep with the pointy part facing up. Cover with a few inches of hay or leaves, and wait.

Hard-neck varieties will produce a curly garlic scape in late spring. When it grows a complete loop, break off the scape and enjoy it in a stirfry, make a pesto, or pickle it. It’s sweet and tender with a texture similar to asparagus and has a mild garlic flavor.

By late July, when you see half of the leaves on the stalk turn brown, it’s time to harvest. These were left too late in the ground, evident by the lack of paper surrounding the bulbs. Garlic needs to be cured for 2-3 weeks by hanging in a dry, well-ventilated place, out of direct sunlight. Brush off dirt, trim off stalk and store in a paper bag for use all winter.

Here’s the last of the eggplant in the garden and it’s still flowering and bearing new fruit. I’m hoping this mild spell will hold out so these guys can grow a little bigger.

“No Henry, not for you!”

Both eggplant and garlic are wonderful drizzled with olive oil and roasted.

Roasting caramelizes and sweetens both eggplant and garlic. These were done in an earth oven, which added a nice earthy smokey flavor.

Mash peeled eggplant and garlic together with some fresh lemon juice, tahini, mayonnaise, parsley, cumin, paprika, and salt and pepper. Serve as a dip or spread with pita or flat bread.

Baba Ghanoush (Mashed Eggplant Spread)
Makes 6 servings

Ingredients:

• 2 whole garlic heads, unpeeled
• 5 small eggplants
• ⅓ cup fresh lemon juice
• ¼ cup plus 2 tbsp. tahini
• 2 tbsp. mayonnaise
• 1 tbsp. finely chopped parsley
• 1 tsp. ground cumin
• 1 tsp. paprika
• Kosher salt and freshly ground black pepper, to taste

Directions:

Place garlic and eggplants on a foil-lined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.

All photos styled and shot by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Order a gift box of food today.

It’s officially Fall and we’re all back in the kitchen. After a New York City visit to make new food friends and attend some Wine and Food Festival events, I’m roasting the Brussels sprouts from ripe stalks in my garden. Jill is doing beautiful things with beets and apples and Shelby is making some local squash sparkle in this gratin. And, inspired by the west coast fig harvest, Denise has shared a tart we’ve all fallen for… What are you doing with figs this Fall? -Maggie

Late August brings anticipation of fig season to our home.  I anticipate seeing the first basket of ripe figs make their market appearance, and I tend to seek them out anxiously the entire month.  This summer, I finally found these little gems towards the end of August and was completely overjoyed with glee.  I carefully hand-picked the plumpest ones I could find, and laid them carefully in a brown paper bag.  All the way home, I thought about how I was going to pour a glass of wine, sit out back, and savor the succulent flavor of each sweet  bite.  Unfortunately, this first time was a bit of a disappointment;  dry, seedy, and not very succulent.  A bowl of figs and not one was worthy of being eaten.

Over the next couple weeks, I reluctantly purchased a few figs here and there.  Once it started heating up around the Bay Area, the figs slowly started becoming plumper, moister and full of flavor.  Figs started becoming a regular guest over at our kitchen island, and we were enjoying them daily.  Most often we enjoyed them simply by nibbling on them as a snack or along side some cheese while making dinner.

If the figs lasted long enough to make it into a recipe, one of my favorites is this savory tart.  Creamy blue cheese cradles the sugary figs;  they are the perfect marriage and there really is no comparison.   As the blue cheese bubbles while baking, the figs gently burst and their jammy sweetness oozes over the tart.  This savory tart is lovely served as a starter for a special meal or on its own when served with a simple green salad.

Fig and Blue Cheese Tart

Ingredients:

• 1 package of puff pastry or enough tart dough for 8” tart pan
• 2 tablespoons butter, melted
• 4 ounces blue cheese
• 2 tablespoons half and half
• 1/2 teaspoon freshly cracked black pepper
• Enough figs to cover the bottom of your tart pan, cut them in half
• 1 teaspoon fresh thyme, minced
• Drizzle of olive oil
• Chestnut honey

Directions:

1. Heat oven to 375.
2. Butter the bottom and sides of your tart pan with the melted butter.  Roll out the dough into a large circle, about an inch bigger then your pan. Pat the dough into the pan and trim the extra dough that hangs over the sides.
3. Combine the cheese, half and half and pepper in a bowl. Mash with a fork.  Spread evenly over dough.  Arrange the figs over the cheese mixture alternating cut side up and cut side down. Sprinkle with the fresh minced thyme and drizzle olive oil over the top.
4. Bake for 15 – 20 minutes, until crust is golden, and the figs are plump and the cheese is slightly bubbly. Remove from oven. Let cool for 10 – 15 minutes. Just before serving drizzle a small amount of honey over the top of the tart.  Serve. Eat.

All photos styled and shot by Denise Woodward.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Order a gift box of food today.

Over the course of the next several months, we’re going to be sharing so many food gift ideas. Jill emailed me with this wonderful idea for a zucchini corn relish that lets you preserve late Summer flavors and store it away for a future meal or a great holiday gift. So gather up all the zucchini and corn you can carry and try her perfect recipe. -Maggie

The farmer’s markets are brimming with beautiful produce right now. If you’re lucky enough to be able to grow your own, that’s even better. This relish makes good use of the late Summer harvest and is not complicated at all. I love it on thinly sliced hot Italian sausages made by my favorite butcher.

Okay, I confess. I did not grow the zucchinis or yellow corn or red onions or sweet peppers pictured in this post. In fact, there is a whole long list of things that I planted that just never grew. But that’s okay. While my friend Cowboy David is winning first and second place ribbons at the county fair, I will persevere, learn from my mistakes and look forward to the next growing season.

One of the few things that I did grow, and that I’m most excited about, is Baby Blue Jade Corn. How adorable is this? LOVE, love, love the color. It is a sweet heirloom variety and can be grown in containers with stalks reaching two to three feet tall. Regular-sized kernels stud these miniature cobs, not quite enough to make a meal out of unless you grow a large quantity, but perfect when you want a dash of color in a salad, salsa or relish.

Remove corn off cob, dice the onion and peppers, and grate your zucchini in a food processor.

Pretend you are making a huge salad. Sprinkle with salt and toss.

Let it sit for one hour to draw out the liquid.

Let veggies strain while you put all vinegar brine ingredients into a large bot and bring to a boil.

When the brine comes to a boil, add the veggies. The liquid should barely cover the vegetables. Let it come back to a boil for one minute.

Carefully pack into the sterilized jars. I couldn’t find my wide mouth funnel so I had to use tongs. Pack tightly within a 1/2″ from the rim, pushing out any air pockets. Top with liquid leaving 1/4″ from the rim.

Wipe rims for a clean and secure seal.

Place the sterilized flat lids on top and secure by hand tightening the rings. Process 10 minutes (from the time it starts a rolling boil) in a hot water bath.

Make appetizers with grilled sausages or pork tenderloin on top of mustard slathered baguettes, and top with this gorgeous savory topping.

Zucchini Corn Relish
Makes approximately 8 cups of relish

Relish Ingredients:

• 6-8 medium zucchinis
• 4 cobs of corn
• 2 sweet peppers (spicy okay too)
• 1 large red onion
• 2 tbsp salt for drawing out liquid

Brine Ingredients:

• 1 cup red wine vinegar
• 1 cup white vinegar
• 1 cup water
• 1 tsp dry mustard powder
• 1 tbsp celery seed
• 1-1/2 cup sugar
• 1 tsp salt

Recipe Directions:

1. Slice and dice all your veggies. Place in large non-reactive bowl, sprinkle with salt, and toss. Let it sit for 1 hour to draw out the liquid. While you wait, sterilize your mason jars and lids, then make your brine.
2. Sterilize your jars, lids, and get hot water bath ready. (see below for instructions).
3. To make the brine, combine all the brine ingredients in a large pot and bring to a boil.
4. Add your strained veggies and bring to a boil for 1 minute.
5. Take your jars out of oven, and fill, packing firmly to force out any air bubbles within 1/2″ from the rim. Top off with liquid to 1/4″ from the rim.
6. Wipe edges, and place flat lids and secure by hand tightening the rings. Process 10 minutes (from the time it starts a rolling boil) in a hot water bath.

Sterilizing Directions:

• Jars – Rinse your jars, place on cookie sheet and into 250•F over for 10 minutes. Turn oven off and leave jars in oven to keep them hot.
• Lids – Bring a small pot of water to a boil, add “flats” (rings not necessary), and boil for 5 minutes, then turn off leaving everything in the pot.
• Hot Water Bath – Have a very large pot of boiling water on the burner ready for the hot water bath. Fill only halfway with water, and place a tea towel on the bottom to keep the jars from rattling. You can have a tea kettle ready in case you need to top off. Make sure the jars are covered by at least 1″ of water. Boil for 10 minutes. Remove and check seals by pushing down on lids once they’ve cooled. If any of the lids are still moving, then reprocess or store in fridge and consume first. Store relish in cool dark place, can keep for a year or two.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send food that hugs you back today.

Did you know we’re hosting our first Local Market on September 24 in Boston?