Announcement - We're Moving to NY!

Some of you may have been wondering why you haven't heard from me as regularly as there's been little beyond each week's 'In Season.' Here's why, my husband and I are in the midst of organizing a big move from San Francisco to Brooklyn. I'm also in the last throes of finishing my master's project. So I'll certainly be there to inspire and support you during the holidays, but keep in mind our "frenzy-fying" situation.  Do still keep in touch and don't hesitate to get my attention.  Cheers!

Honey Almond Cranberry Sauce

Photo By Mozart's Nose

Thanksgiving came early to my household this year. Here's one of the favorite old dishes, done anew. I love, love this sauce.  This is the first time that I've gone back for "seconds" and had wished I had had "thirds" the next day.

Serves 2, Generously

1 c. fresh cranberries
1/4 c. blueberry, pomegranate, or cherry juice
1/4 c. honey
1/4 tsp (overflowing) almond extract
1/4 c. (heaping) slivered almonds

In a saucepan, add cranberries and juice. Bring to a boil or until you hear first cranberry pop. Cover and turn to low, stirring occasionally, until most cranberries have burst - about 5 min. If it seems thick add bit more juice. Stir in honey - taste for sweetness.  I like mine a bit tarter, so you may want to add more honey that I've suggested.

Remove from heat, stir in extract. Cool and refrigerate.  30 min to serving, remove from fridge, so that it can warm.  Just before bringing to the table, stir in the slivered almonds. These stain pink if mixed in too early.

If you have left overs, reheat and stir in some Amaretto liquor and a bit of water to thin the sauce into a syrup - serve over vanilla ice cream.  Can also toss on top some crumbled Ameretti cookies.

Subscriber's Exclusive - In Season

This week's 'In Season' has just been sent out. The holidays are coming up and each week's column from now to January feature some great ideas for meal inspiration. To sign up, email me - being a gmail 'Follower' only shows the newest posts.

Photo By Mozarts Nose

Subscriber's Exclusive - In Season

Email Kate at mozartsnose@gmx.com to become a Subscriber and see the rest of my season- based inspirations, plus get the 'In Season' column every Saturday. Cheers!

Photo By Mozarts Nose

Apples, Granny Smith - Maple Hinted Apple, Fennel, and Cheddar Gougeres
Cabbage, Green - See 'Boy Choy'
Carrots - Caramelized and Marmaladed Carrot Upside-Down Cornbread
Beets - Sage Baked Beets, Pomegranate Seeds, and Horseradish Creme Fraiche
Bok Choy - Asian Style Cabbage Wrapped Pork Meatloaf over  Ginger Boy Choy
Broccoli - Cheddar Fritatta Dotted with Lemon Broccoli and Marinara
Butternut Squash - Diced Butternut, Wild Rice, Dried Cranberries with a Cilantro Vinaigrette


Eggplant
Garlic
Kale
Leek 
Mizuna Mustard Greens 
Onion - See 'Parsley'
Parsley 
Persimmons
Pomegranate
Spinach

Subscriber's Exclusive - In Season

Photo By Mozarts Nose

Here's a peek at what my subscribers get each Saturday.  Email me at mozartsnose@gmx.com to join in!

~~~~~~

Whether or not you subscribe to a CSA, you'll get the best tasting of things by shopping seasonally.  Here's what I got in my CSA this past week, as well as some alongside inspiration. I'll be sending these out each week on Saturdays, so we can 
plan next weeks meals together.

Arugula - Pumpernickel Sandwich with Ham, Sweet Potato Apple Spread, Cheddar, Dijon and Arugula

Broccoli - Minced Roasted Broccoli with Walnut, Roasted Garlic, and Lemon Pesto over Spinach Salad

Bok Choy - Boy Choy Sauteed in Coconut Oil with Coconut Flakes and Raisins

Carrots - Savory Date Carrot Spread with Roasted Peanut Topping

Cauliflower - Wine and Sage Brown Butter Poached Salmon and Cauliflower

Delicata Squash

Garlic

Green Apples

Green Cabbage

Kale

Lettuce

Onions

Persimmons (Fuyu)

Potatoes

Spinach

Turnips, White

Raisins 

Rutabaga 

Want to see the rest? Email me at mozartsnose@gmx.com

Acorn Squash Pesto Fingers

We got three acorn squash from the CSA this week. Here's how I made use of one of them. I'm throwing this into my Thanksgiving dinner recipe arsenal. If you get these from a farm, be sure to not only rinse them off, but use a vegetable scrubber to get in the ribs as dirt tends to build up there.  While minerals are an important part of dietary health, I don't recommend eating them as the ideal method of intake. Either way, rinse these well!

Preheat oven to 375 degrees. Slice acorn squash as shown below.  Be careful and use a sharp knife, the rind can be tough. Coast both sides with olive oil and S&P.

Photo By Mozarts Nose

Roast for about an hour, turning half way through. Then serve with your favorite pesto, store or home-made.

Photo By Mozart's Nose

Subscriber's Exclusive - In Season

Here's a peek at what my subscribers get each Saturday. 

Whether or not you subscribe to a CSA, you'll get the best tasting of things by shopping seasonally.  Here's what I got in my CSA this past week, as well as some alongside inspiration. I'll be sending these out each week on Saturdays, so we can plan next weeks meals together.

Photo By Mozart's Nose

~~~~~

Acorn Squash - Baked with Sauteed Onions, Minced Roasted Turnips and Sweet Italian Sausage with Red Wine Vinegar Vinaigrette

Apples, Yellow Delicious - Yellow Grapes and Apples and Slivered Kohlrabi with Curry Yogurt Dressing over Green Leaf Lettuce

Almonds - Fresh Almond Meal and Orange Peel Scones

Arugula - Pomegranate and Roasted Beets over Arugula with Herbs du Provence dressing

Broccoli - Creamy Curried Broccoli Soup

Carrots - Carrot Salad with Red Onion Mustard Confit

Cauliflower - Brown Butter over Roasted Cauliflower with Cheddar, Beer, and Red Onion Fondue

Chard

Grapes, Yellow

Green Tomatoes

Lettuce

Kale, Baby 

Kohlrabi 

Onion, Red 

Pomegranate 

Potatoes, Purple 

Turnips 

Want to see the rest? Email me at mozartsnose@gmx.com to join in!

Many Blessings Broccoli Pomegranate Salad

Many Blessings Broccoli Pomegranate Salad

Be sure to wear an apron when removing the seeds from the pomegranate fruit! I halve it with a knife and then, gently breaking apart and splitting open, remove the seeds as I go.

Photo By Mozart's Nose

Serves 2 (large portions)

2 cups of minced raw broccoli

2 handfuls of pomegranate seeds (one fruit usually has 6-8 of these servings)

4 cups of red leaf lettuce, in a rough and wide chiffonade

For the dressing

2 (really heaping) tsp lemon zest, from an organic lemon

2 T extra virgin olive oil

2 T balsamic vinegar, I use Fini brand

1 and 1/2 tsp ground coriander

1/2 tsp caraway seeds (aids digestion of the raw broccoli)

S&P to taste

Photo By Mozart's Nose

Mix half of the dressing with the broccoli.  In each bowl make a “nest” with the lettuce, add broccoli to the middle and sprinkle pomegranate seeds, concentrating some in the center of the salad.  Pour the remainder of the dressing around the edge of the lettuce “nest.”

If leftovers, store the broccoli mix and pomegranate seeds separate from lettuce.

Cold Comfort Chicken Soup ~ For Cary

This is a soup that you save up for during the year. Three chicken carcasses stewing across the day. For me food nourishes more than body; it also feeds soul and spirit - the bones boiling for each. Light a candle to sit out and burn all night, making this soup with bones saved.

3 chicken carcasses with meat like leftover legs and other dark meat
3 quarts of water
1 tsp oregano
1/2 tsp basil
2 small bay leaves
1/2 onion, cut into several chunks
2 large carrots, broken in three
3 garlic cloves in their skins
1/2 tsp whole pepper, wrapped in cheesecloth so its easily removed before serving

Photo By Mozart's Nose

Combine everything, bring to the boil.  Simmer for three hours, remove everything from stock.  Pick off meat from bones, set aside.  Continue to simmer for one hour, till reduced by half. Add -

1 small onion, diced - Simmer until translucent, approx 15 min. Add -

3 medium carrots, diced - Simmer approx 10 min until just about soft. Add -

1/4 cup of small pasta, Simmer approx 10 min, until done. Add -

1 tsp Chili Powder
1 bouillon cube, preferably Rapunzel brand.
Cayenne Red Pepper, to taste
S&P, if needed.

Chinese Five Spice Baked Apple Sauce

Photo By Mozart's Nose

I love baking apples - I don't have to "watch the pot" and it concentrates the flavors.  This apple sauce is great on pork, as a side, or as dessert.

This is enough for two good sized servings. Our family is still small!

2 apples cored - one good for sauce, one good for baking
This way its a good mash, but still a little chunky with bites of apple.


1 T water or apple juice

Bake at 350 degrees for approx 30 min., longer if you like more mush.

Then out of the oven (or toaster oven, in my case) -
add 1-2 T salted butter (I lean towards two, but I always lean towards a bit more butta), maple syrup to taste and Chinese Five Spice, approx 1/4 tsp or to taste. Depending on the apple, you'll want more or less maple syrup, but TASTE as you go, because you can't go back!

Salt if needed.

If using this on pork or other savory dish, add a bit of dijon mustard!