Because I had to toss both the cauliflower and the broccoli, I didn’t end up doing a lot with the contents of this week’s box. I did, however, have a little piece of stilton in my fridge from a Ploughman’s Lunch at the incomparable Lovejoy’s Tearoom. The night of the Great Aphid Adventure, I was so hungry as I wrestled with my produce that I fetched out the stilton and crumbled it across some slices of one of the Pink Lady apples. It was a perfect pairing. I couldn’t have asked for a lovelier dinner – a more filling one, perhaps, but none lovelier!
My mom is a master of kitchen magic. On nights when I would look into the fridge and pantry and see a barren wasteland, incapable of supporting human life, she would look and see… dinner. One of the meals she would make appear seemingly from nowhere was Cottage Cheese Pancakes. This simple dish was a favorite in part because I loved to beat the egg whites until they stood up in fluffy peaks, and in part because it tastes really, really good.
I don’t really eat cottage cheese anymore, but I had bought some for my mom’s visit last weekend so today I had some in the fridge. Cottage cheese pancakes definitely seemed in order. Our family’s traditional accompaniment is applesauce or jam, so I decided to finally turn my overflowing paper sack (containing many boxes’ worth) of Rome Beauty apples into applesauce.
This was an amazing process. I left the gorgeous burgundy skins on slightly fewer than half the apples, and I watched with awe as my applesauce became rosier and rosier, finally ending up an almost fuchsia color. Sadly it doesn’t actually taste that stellar – better than store-bought, of course, but less robust than your typical homemade applesauce. Still, with color like this, this applesauce can get away with a lot, as far as I’m concerned – if I have to doctor it with some sugar or lemon or ginger, it’s worth it. And I’ve been snacking away on it as-is quite happily all day, so while Rome Beauties may not be the perfect saucin’ fruit, they surely do the trick anyhow.
Cottage Cheese Pancakes (originally from the Tassajara Bread Book)
6 T. flour
1/4 t. salt
2 cups cottage cheese (nonfat for a very light, fluffy pancake, low/whole fat for a meltier, cheesier pancake)
Separate eggs. Beat egg whites until stiff and set aside. Mix yolks with flour, salt, and cottage cheese. Gently fold the egg whites into the yolk-flour-cheese mixture. Fry like regular pancakes on a greased pan. Makes about 24 small pancakes. Serve topped with applesauce or jam, or just enjoy plain.
I’ve never bought or cooked with tomatillos before, but here they are in my box! I haven’t stopped dreaming about the amazing green tomato salsa my friend Laura made when I went to visit her over Labor Day Weekend. I enticed her a while ago to post the recipe to grouprecipes.com, and I remembered from her recipe description that the salsa could also be made with tomatillos, so I decided to give it a try.
I ended up with something quite different from the salsa I remembered Laura making – where hers was predominantly smoky, mine was sweet. But it had an addictive quality and I found my dreams quickly shifting to a new object of desire… As with Laura’s version, this sweet, light, delicious tomatillo salsa was incredible in scrambled eggs. Shown below with my new favorite breakfast food ever, Lightlife Tempeh Bacon, and a gorgeous Rome Beauty Apple from the box.
Roasted Tomatillo Salsa (courtesy of dear friend Laura)
- 1 onion
- 3 cloves garlic
- 8 green tomatoes or 16 tomatillos
- 2 jalapenos
- juice of 1 lime
- Preheat the oven to 350 degrees. Put a little olive oil in two baking dishes. Leave the skin of the onion on. Slice it in half and put the onion in the baking dish, cut side down. LEave the peels on the garlic. Slice the tops quarter-inch off the cloves of garlic off. Put the garlic in sliver foil, pour a little oil over the cloves, and close the silver foil. Put it in the baking dish. Place the jalapenos and green tomatoes in the second baking dish. Bake for an hour, until the cut edges of the onion are brown and carmelized, and the garlic is squishy and golden. Bake the jalapenos and tomatoes for twenty minutes, until slightly softened.
- When cool enough to handle, remove the skins from the onions and garlic. Mince the onion into a mushy paste. Chop the tomatoes to small, quarter-inch pieces. (Note: if you are using a blender or a food processor instead of a mortar and pestle, you can chop the onion and tomatoes very coarsely.) Remove the stems from the jalapenos, slice them lengthwise, and remove the gills and most of the seeds. (Leaving more seeds will make the salsa hotter).
- If available, place all in the ingredients in a matate, a stone mortar and pestle. Or use a blender or food processor. Grind or chop until pureed, though still chunky. Add lime juice and salt to taste.