All posts in NOURISH

NOURISH … one tasty lamb slider w/ gougere buns |farm to table lunch at robert sinskey vineyard

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Wisteria vines in bloom at the Robert Sinskey Vineyard

On a recent trip to Sonoma our great friend Joanna made reservations for a farm to table lunch at the Robert Sinskey Vineyards. We had a tour of the vineyard, cellars, kitchen garden, and then concluded with a farm to table wine tasting and lunch. It was perfect weather, fantastic wine, and definitely the best lamb burger I’ve ever tasted. It was actually a lamb slider, with lambs they raised, made with gougeres for the buns. Gougere is essentially a french cheese puff pastry but makes an excellent bun for a slider. The recipe is below. I did eat the bun there with the gluten but at home I modified it to be gluten free replacing the flour with Pamela’s Baking Mix. They were amazing!! (you could experiment with other GF flour mixes as well). They make a great breakfast addition to sausage sliders too. Erin, the chef was kind enough to send me the recipe for the lamb sliders and said that I could share the recipe here on the blog. You will find it at the end of the post and MUST find a way to make it. SO, SO good! Another tasty treat on the lunch platter was a prosciutto from La Quercia in Iowa.

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These gougeres are so amazing with the cheese and rosemary/thyme combination.

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LAMB SLIDERS from Robert Sinskey Vineyards

1 lb ground lamb
1 clove garlic, minced
1 shallot, minced
1 T. rosemary, minced
1 t. toasted fennel seed, ground
1 tsp.  aleppo pepper or espelette pepper ( I used aleppo pepper from Penzeys)
1 t. kosher salt ( I used sea salt)
Several grinds of fresh black pepper.
(optional) queyere cheese for melting on top
Directions
Combine all ingredients.
Before forming all sliders, make a little patty and cook it off so you can adjust the seasoning to suit your preference. Form the rest into small sliders (about 2-1/2″ round) and cook until medium well. Melt cheese on sliders (optional)
Serve with the above Gougeres.

Enjoy!

Julie

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NOURISH … spring seedling sales and events | kansas city

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For all of you Kansas City folks, here’s a list of places offering organic and locally grown seedlings for transplanting to your garden.

Upcoming transplant sales and events in Kansas City

Eat Local and Organic Food Expo | April 12, 9:30 – 2:30

Bad Seed Annual Organic seedling sale | April 18th 4-9

John Wornall House Annual Herb and Wildflower sale | April 26, 8-1

Cultivate KC, Gibbs road farm transplant sale | April 26, 8-1

Cultivate KC features Dr. Vandana Shiva  | events held April 17-19

Dr. Vandana Shiva is a physicist, ecologist, activist and author who is changing the way the world thinks about food, agriculture and sustainability. You can read a great article about her in the current Edible KC magazine right here starting on page 16. The whole issue is filled with great resources including a list of area farmers markets.

One more very valuable resource is this directory from the Kansas City Food Circle. It’s an extensive list of local, sustainable food producers.

Happy spring planting! Also, please let me know about other seedling sales you like to visit around the city that I may have missed.

Julie

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NOURISH … inspiration from muir woods and sonoma valley + a creamy cauliflower kale recipe

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Here’s a glimpse of a recent trip to California enjoying some treasured time with my husband and great friends. I hesitated to post these gorgeous green beauties because is it really fair that the California trees and flowers are this lush and beautiful when all is still dead here in the midwest?? It was so invigorating to hike through the majestic redwoods of Muir Woods and see new growth on the grapevines in the Russian River Valley, even if a bit depressing to come back to all of our dead winter trees. This just makes me even more excited about springtime and all of our baby seedlings in the basement waiting to soak up the sunshine.

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These were some great vegetable gardens at the Lynmar Estate Vineyards.  So Envious of all the kale, chard, cabbages & onions  they have growing right now! 

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With a restaurant that costs $400+ per person I was happy just to stand in the French Laundry garden coveting all of their spring lettuces, flowers, chickens, and all the garden beds ready to be filled.

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Inspired by the culinary mecca of California I immediately came home eager to cook something new and this was the perfect addition to our St. Patrick’s Day dinner + the kale made it the perfect shade of green. On a side note …I’m also inspired to grow some of these in our house. A chef gave us a few leaves to bring home and they smell so amazing and would be great with some thai recipes.

Mashed  Creamy Cauliflower w/ Kale

1 head of cauliflower chopped

4-5 large leaves of kale coarsely chopped with ribs removed

2 cloves of garlic chopped

3 T. butter

1/4 c.  freshly grated parmesan cheese

sprinkle of crushed red pepper flakes

sea salt and pepper

Optional garnish | chopped parsley or chives

Directions

Steam or bake the cauliflower until tender. Add hot cauliflower to a large pot with the chopped kale, garlic and butter. Cook for a few minutes and then add parmesan and red pepper flakes. Stir until parmesan is melted.

Transfer to a food processor and puree until smooth. Place the puree into a bowl and season with salt and pepper to taste. Garnish with a little flat leaf parsley or chive.

Enjoy!

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