tag:blogger.com,1999:blog-4063810039826323471.post4074748630026654096..comments2012-11-12T11:14:48.758-05:00Comments on jekyllian: fruits & failuresDaniellehttp://www.blogger.com/profile/04757804022643947729noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4063810039826323471.post-82825376789441308242009-08-04T15:45:17.775-04:002009-08-04T15:45:17.775-04:00Hi, Julia! Thanks for stopping by! I'm not sur...Hi, Julia! Thanks for stopping by! I'm not sure if there are any fiddlehead ferns lurking around, but the recipe looks pretty delicious regardless.Daniellehttps://www.blogger.com/profile/04757804022643947729noreply@blogger.comtag:blogger.com,1999:blog-4063810039826323471.post-31024462962456822009-08-04T15:20:06.586-04:002009-08-04T15:20:06.586-04:00If you can still get fiddlehead ferns (are those e...If you can still get fiddlehead ferns (are those even available in DC?) you should try this recipe, procured through a similar hunting expedition at a Boston eatery. (via email clearly- my notetaking skills aren't that divine.) Even without fiddlehead ferns it would make a marvelous foreground for summer vegetables and herbs, going along with your theme. I exclude the cheese in my recreation and it's still fab. -Julia Hughes<br /><br />Summer Vegetables & Orzo<br />Eastern Standard, Boston MA<br /><br />2 cups orzo<br />1/4 cup lemon vinaigrette (as needed)<br /> seasonal vegetables ie. fava beans, peas, fiddel head ferns, wax beans, asparagus ect..<br /> <br />Herb Puree<br />Tomato Jam<br />Parm Cheese.<br /> <br />Steam vegetables with water and season with vinaigrette.<br />Warm the orzo with vinaigrette, add herb puree, and add cheese.<br />Plate together and top with tomato jam.<br /> <br />Lemon Vinaigrette-<br />2 cups extra virgin olive oil<br />1 cup lemon juice (fresh)<br />2 tablespoons Dijon mustard.<br />-emulsify in a blender adding the oil slowly.<br /> <br />Tomato jam.<br />3 shallots minced-<br />olive oil as needed<br />bay leaf<br />1 tablespoon sugar<br />2 cups canned tomato<br />salt as needed.<br />-sweat shallots in oil until very tender. add sugar and bay. Add tomato and simmer for 25 minutes. Puree and hang in cheese cloth to expel excess moisture.<br /> <br />Herb Puree-<br />All and any fresh greens herbs.<br />Hand full spinach<br />Blanch both in salted boiling water.<br />Chill - puree with olive oil just to cover and ice cubes (to emulsify).Sycophantastichttps://www.blogger.com/profile/11668249678731777025noreply@blogger.comtag:blogger.com,1999:blog-4063810039826323471.post-54041740478247236612009-08-04T10:34:05.119-04:002009-08-04T10:34:05.119-04:00Thanks, Kelsey, for stopping by! It's true, we...Thanks, Kelsey, for stopping by! It's true, we can't always reign victorious in the kitchen!Daniellehttps://www.blogger.com/profile/04757804022643947729noreply@blogger.comtag:blogger.com,1999:blog-4063810039826323471.post-86298032574886676882009-08-04T10:16:15.638-04:002009-08-04T10:16:15.638-04:00Oh dear, well that can't all be winners, we...Oh dear, well that can't all be winners, we've all had our share of kitchen disasters!Kelsey B.https://www.blogger.com/profile/03334937267441477469noreply@blogger.com