Giving......

Anticipation.     Desire 

Gathered.          Faces smiling

Blessing.          A bowl full of love

Thanks.            Offering a second helping

Gratitude.         Just for being

Minted Roasted Beets - yields approx. 6 servings

2 pounds beets

6 stems Black mint (also known as English peppermint)

1 cup white wine vinegar

1-teaspoon salt

Preheat the oven to 400 degrees.

Wash the beets to remove any excess dirt and then place them on a baking tray. Wrap the tray with aluminum foil and cook the beets in the oven for 30 to 45 minutes to fork tender. Let the beets cool for 10 to 15 minutes and then rub off their skin. Slice the beets into 1/4 inch rounds.

In a wide mouth jar place two stems of the mint down and place in half the beets and sprinkle in the salt.. Then place another two stems of mint and the remaining beets. Top with the remaining two stems of mint and pour over the vinegar. If the vinegar does not completely cover the beets top with some extra vinegar. Secure with a tight fitting lid and store in the refrigerator for 1 to 2 days before serving. 

Invite all

We head toward the day of thanks. Turkeys start filling up market shelves; stuffing contests inundate the blogsphere. Too many are still without and still struggling with rebuilding. For me the beauty of this holiday is not a religious affiliation rather the coming together of different peoples to celebrate gratitude. At my table there is always room for another chair, and this year in particular, my soul and thoughts are with the family, friends and others that are still seeking warmth, shelter and security. Rejoice in those gathered around the table and the abundance that is available to be shared.

Invite those in need to break bread…..

Parmesan Focaccia - yields 1 12x18 bread

5 cups all-purpose flour

1-tablsepoon salt

2 cups warm water

1 packet dry active yeast

½-teaspoon sugar

½-cup grated parmesan cheese

½-cup olive oil

Freshly ground black pepper

12"x18" Baking Tray

Combine the flour and salt together to mix well.  Measure the water into a work bowl and whisk in the sugar and yeast.  Let stand for 5 minutes.  If using a standing mixer place the flour, into the yeast mixture along with ¼-cup of oil, and work until combined and smooth using the dough hook attachment on the lowest speed – mixing about 5 to 10 minutes. Then add in the parmesan cheese and knead to thoroughly distribute the cheese.

If by hand -- mix all the ingredients together, holding back 1-1/2 cups of the flour, and knead the dough until smooth to the touch.  You will need to add in the remaining flour in small amounts while you knead the dough.  The dough should not be tacky to the touch.

Gather the dough into a ball, and cover with a dampened kitchen towel, and place in a warm spot.  Let the dough double in size -- about 45 to 60 minutes. 

Oil the baking tray with the remaining oil. Oil your hands and punch the dough down.  Press and stretch the dough into the baking tray. The dough will not fill the entire tray at this point.  If a hole occurs pinch the dough back together.  Season the dough with some black pepper. Let the dough rest again for 20 minutes, covered loosely with oiled plastic wrap.

Pre-heat the oven to 450 degrees. 

Bake the focaccia for 20 to 25 minutes, or until golden brown and baked through.  Cool before cutting.

Dealing with a period of change

The weather is still shorts and t-shirts but there is a definite transition in the air. After a couple days of rains, winds and clouds the returning clear sky is not longer sending down waves of scorching light. And, to my chagrin the mornings are suggesting a light jacket. Yes, this is that point of transition for surf-n-turf weekend getaways to in town get-togethers with folks we’ve not seen since last spring. My kitchen is showing signs of this shift. Dill, cilantro and thyme are returning to pre-sweltering abundance and the last of my tomato plants are putting out flowers with very little likielhood of there ever being a fruit to harvest. But as I wait for the day I will need to pull a sweater over my head beets, lettuces and cauliflower let me know they will be there on that day as well.

Surprisingly to me there is one summer plant that continues to put out fruit continuously, and that is okra. Starting in early summer this African native has lite up the garden with awash of yellow flowers that quickly matures into the elongated vegetable that has divided eaters into love them or hate them camps. I remember the first time to ate okra I was visiting Austin, Texas and was served pickled okra. It was vile to me, and its only redeeming quality was the jalapeno that spiked the mushy slime I had to endure in order not to be viewed as an arrogant northern. It took me years before I convinced myself to have another go at it. In the farmer’s market were beautiful, petite samples and the farmer assured me, the smaller they were the less goopy they would be. And, they were right.

I now know how to deal with the mucilaginous interior – acid. The meeting of okra and tomato upon arrival in the New World  a match made in culinary heaven was created. Though it is not just tomatoes I use: lemons, vinegar, and pureed peppers help neutralize its polarizing viscous nature.

Roasted Garlicky Okra – yields 4 servings

2-1/2 pounds okra

6-garlic cloves

1/4-cup olive oil

Salt and freshly ground pepper to taste

¼-cup fresh lemon juice

Pre-heat the oven to 450-degrees.

Trim the stems from the okra and discard. Slice the okra on an angle about ¼-inch thick.

Carefully peel the garlic without crashing it. Then slice the garlic cloves as thin as possible – they cannot be too thin.

Place the okra, garlic, olive oil, salt and pepper into 10-inch cast iron skillet. Place in the oven and cook for 15 minutes, and then remove and toss the okra. Return to the oven and cook another 20 to 25 minutes. Remove from the oven and immediately mix in the lemon juice. Serve warm.