Mornings with Millet

With the constant supply of blackberries streaming through my kitchen these days, and a pile of cooked millet, the idea of Blackberry Millet Milkshake (or Smoothie) is not a big stretch.  Now that I am personally familiar with millet’s holding capacity, channeling its force as a food thickener weighs heavy on my mind. 

It doesn’t get any easier than this.  Into the blender place equal amounts of frozen blackberries and some of that prepared (now refrigerated) millet.  Thin this with a slightly greater amount of milk (or juice of choice), a dash of agave nectar or honey to taste, and blend until smooth.  The new Power Drink: A thick and F-I-L-L-I-N-G glass of creamy, berry goodness.

These days I’m thinking about ways to get more nutrition early in the day.  Since I am not an early eater,  I’m always on the lookout for easy, portable foods that hold well enough to enjoy later.  When I’m busy or out and about, it's handy to have tasty finger food that I can peck on when hunger hits.

I eye the slowly depleting container of cooked millet in the fridge and prepare for my next weekend challenge.   Still not ready to cave into the standard heavy hitting granola-type bars, I’d prefer something light, mild, satisfying ―yet compelling.   

I proceed, armed with the knowledge that millet plays well with others and is likely a considerate, compatible partner with fruit. The results:  Fruited Millet Morning Bars, charming, moist, under 100 calories, with character and charisma ― and just enough fruit to mingle nicely with the millet. 

Fruited Millet Morning Bars

Ingredients:

2 ½ cups cooked millet (see previous directions)

2 eggs

2 Tbsp honey

½ cup brown sugar

1 Tbsp lemon flavored cod liver oil, optional  (it was in the fridge and needed to be used)

1 tsp vanilla extract

1 small, ripe banana, smashed

1 apple, peeled and diced

½ cup each golden raisins and shredded coconut

½ tsp cinnamon

pinch salt

½ cup oats

Directions:

Preheat oven to 350 degrees, line a 9x13 pan with foil and spray it with oil.

Combine the eggs through the oats and blend well.  Add the cooked millet and stir to combine.  Spread into prepared pan and bake for approximately 40 minutes or until the top and edges begin to color.

Remove to rack and allow to cool complete.  For easy cutting, chill until set.  Yield:  20 bars.

Millet on My Mind

 I’m a little behind the curve when it comes to dabbling in millet, but over the long Labor Day weekend I plan to change all that.   On my current campaign to embrace the fascinating realm of grains and more, I was impressed to read that millet falls into the super food status.  It’s loaded with protein and minerals; it’s easy to digest and contains no gluten.  In fact much of the world’s population considers it a staple, and it is critically important in Africa and South America. 

Here’s what else I’ve learned so far.   It has a very mild, slightly nutty taste, reminiscent of cornmeal.   Basic cooking technique is similar to rice:  add it to boiling water and cook it until the water has evaporated, about 30 minutes.  The cooking ratio is 1 part millet to 3 parts water.  Millet expands a lot ― as much as four times the original quantity. 

I begin with the basics: adding millet to boiling water.  How hard is that?   Even though I knew it would expand, starting with 2 cups of millet makes complete sense.  In 20 minutes I have enough millet to feed the entire population of Ethiopia.  But that’s ok, because there’s s a long weekend ahead and I plan to really give it a work-out.  Right now, I’m especially interested in exploring the sweet side of it.

My first project, Millet-Ricotta Pudding Filled with Blackberries,  is a variation on Ricotta Millet Pudding with Warm Raspberry Compote from Maria Speck’s Ancient Grains cookbook, comes via    Lootie and Doof ‘s great blog.  I mention it here more as a point of reference.  Although it includes whipped cream to lighten the pudding, I elect to eliminate it (in the interest of healthy living) and I regret it.  Without it, the combination of the millet, ricotta, and sweetened blackberries is delicious, but decidedly heavy ― it lacks the light, creaminess which defines a good pudding.   

 Consequently, I’ve learned millet is deceivingly filling; it may look light, but it has incredible staying power. 

Ricotta Millet Pudding with Warm Raspberry Compote
 (recipe from Ancient Grains for Modern Meals by Maria Speck)

Millet

• 1 cup water
• 1/2 cup millet
• 2/3 cup milk (low fat is fine)
• 1/2 teaspoon pure vanilla extract
• Pinch of fine sea salt

 Pudding

• 1 1/2 cups part-skim ricotta cheese
• 1/4 cup honey
• 1 tablespoon finely grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 1 cup heavy whipping cream, chilled
•  1/4 cup sugar

Compote

• 2 1/2 cups fresh or frozen raspberries (no need to thaw)
• 1/4 cup honey

To prepare the millet, bring the water and millet to a boil in a small saucepan. Decrease the heat to a simmer, cover, and cook until the water is absorbed, about 15-20 minutes. Combine the milk, vanilla, and salt in a small bowl and add to the millet. Return to a simmer, cover, and cook until the milk is absorbed, about 15 minutes more. Remove from the heat and let sit, covered, for 5 minutes. Uncover and cool to room temperature.

Once the millet has cooled, make the pudding. Place the ricotta, honey, lemon zest, and lemon juice in a large bowl and beat with a wooden spoon until the ingredients are well incorporated. Loosen the prepared millet with a fork and stir it into the ricotta mixture, breaking up any lumps.

In another large bowl, whip the cream with a handheld mixer, gradually adding the sugar until medium-firm peaks form. Using a rubber spatula, fold the whipped cream into the ricotta-millet mixture in 3 additions. Divide the pudding among 6-8 serving dishes. Chill, covered with plastic wrap, for at least 2 hours or overnight.

When ready to serve, make the raspberry compote. Place the raspberries and honey in a medium saucepan. Cook over medium-low heat, gently stirring once in a while so as not to crush the berries, until the sauce is hot and berries just warmed through, 5-8 minutes.

To finish, spoon some of the raspberry compote over the chilled ricotta pudding and serve at once.

Blackberry Clafouti: Another Culinary Distraction

Well, yes, all those tempting blackberries were calling me back. At the close of my last blog, armed with gloves and a wire basket, I had, in fact, returned to one of those dangerously attractive berry patches. My mission: harvest a supply larger than I could carry in one hand. In spite of painfully prickly vines, pesky bees, and snoozing garter snakes, the tantalizing taste of sweet, tangy blackberries lured me on.  
No pain, no gain.

Back safely in my kitchen, it’s hard to believe I could consider heating up the oven in the middle of a late August afternoon. But since temperatures still lingered in the low 70’s, I instantly knew some of the luscious berries would find their way into one of my favorite desserts: clafouti.

Typically, I enjoy a light, puffy, crepe-like style with fruit suspended in a firmly set custard center. The batter is whipped up in the blender; it rests briefly, then poured over the fruit, and baked in a hot oven. Here, I opt to quickly whisk the liquids into the dry ingredients ― which creates a thinner, less integrated batter. This is poured over the fruit layer and baked in a more moderate oven. The slight shift in approach results in a greater contrast between the layers.

Since clafouti can be served warm, room temperature, or cold, my choice is clear. I can hardly wait for it to cool long enough to set. Still almost hot, it cuts like a dream – thanks to the firmly baked bottom.

One bite and I am in serious trouble.
Sweet, tangy berries enveloped in ethereal lemon scented custard.
Gently surrounded by a soft crepe wrapper of perfection.
Beyond bliss ―closer to ecstasy!




 
Perhaps one more piece, a small wedge…
In the name of ‘culinary inquiry’:

Does the clafouti improve as it cools?

Huh, hard to tell, it’s so darn good!




All this protein, surely another piece will suffice for dinner…






Bet you can’t eat just one piece, either.

Blackberry Clafouti

Source:  inspired by http://bakingbites.com

Ingredients

·         2 cups blackberries

·         1/2 cup whole wheat flour

·         1/3 cup + 1 tbsp sugar, divided

·         1/2 tsp baking powder

·         1/2 tsp salt

·         pinch nutmeg

·         1 cup milk (low fat is fine)

·         3 eggs

·         ½ tsp vanilla extract

·         1 tsp grated lemon zest

Directions 

Preheat oven to 350 degrees convection, or 375 degrees standard oven.  Butter a 9” pie plate and place berries in bottom of dish in one close layer.

In a mixing bowl whisk flour, 1/3 cup sugar, the baking powder, salt, and nutmeg.  Separately, combine the eggs, milk, vanilla and zest and add to the dry ingredients. Whisk to blend well. 

 

Pour the batter over the berries and bake for approximately 30 minutes, or until the clafouti begins to set.

Sprinkle the remaining 1 Tbsp sugar over the top.  Return to the oven and bake an additional 15 minutes or until the center sets and a knife comes out clean when tested. Serve warm, room temperature, or chilled.   

Serves 8 ~~

How Green is my Valley... or Dash and Dine

You could argue I live in a valley.   The McKenzie River courses through the mountains outside my window and leaves behind a narrow fertile swath of land I now call home.  Just around the corner, an organic farm has a roadside stand frequented by locals and travelers looking for fresh produce on their way over the mountain.  Small farms and ranches dot the landscape. There are pick your own blue berries, holly and Christmas trees sites, and even a lavender farm started up not too long ago. 

Up early this morning and full of energy, I decide to pass on breakfast before my walk.  As I head out, my neighbor Len is puttering in his yard, watering his plants.

 “Morning!” he says, and drops his hose. He walks over to my herb garden and points out the cute bright red baby strawberries, ripe for the plucking.  We share our tiny crops with each other, and I snag a few for us both.  So French, adorable, and candy-like.

“There are more baby tomatoes,” he advises and hands me a couple which I drop into my shorts pocket.  “Green beans are ready; don’t forget to grab some since I won’t eat them.” It took me several conversations with Len to realize he has no teeth.   

“Great!  I’ll be over after my walk.”  I’m already thinking of a tempting recipe for Green Beans and Salsa I’ve wanted to try.    We chat a bit longer and catch up on the latest gossip.  He mentions one of his buddies wants to walk with me but can’t keep up.  I share that I walk to get my heart rate up, and his pal would rather talk than walk.  It’s time to press on.

This is my first walk since returning from my ten day trip to Texas, and my senses are already approaching overload.  I cut through the tall trees and head toward the path along the property. Normally I would hardly catch the aromatic scent of pine; but now, the perfume is so intense, I can feel it in my throat.  How could I not notice that? 

At the property line, this year’s crop of blackberry vines are drooping dangerously low – weighted down from the extreme mass of fat berries.  I stop in awe; so irresistible, I snag a few for sampling.  Sweet, warm and juicy! This calls for another taste.  I pull off another handful to savor.

I walk along the canal which flows out of the fish hatchery up river from us.  Colorful flowers are abundant on both sides of the levee:  tall stately thistles bloom amid Queen Anne’s lace, yellow daisies, and purple wildflowers.  The hazelnut trees to one side are looking good.  Judging from their husks, it won’t be long before they will be ready for picking.

One of my neighbors is standing on the bank, casting his rod into the canal.  He waves and tells me he has caught several cut throats already this morning.  This is all about catch-and-release, so I heartily congratulate him.  I’d rather hear about a trout with a sore mouth than in someone’s frying pan. 

 Up ahead, noisy crows are perched atop a row of blueberry bushes neatly planted along the organic farm’s fence line. Worthy of investigation, I move closer and note the bushes are loaded with plump, blue globes of goodness.  Clearly, an informational taste is in order, since these are my first of the season.  OMG!  These must be the best ever!  I join the crows and have at it. 

As I slowly get back on the trail, gingerly cupping another handful of berries, I am reminded of my own words uttered earlier to Len. What was that about heart rate, and fast walking?  I’m not even a quarter of the way through my walk!  I’m way behind!  

The good news is that I’m not late for breakfast.

Austin Adventures in Food

The Happy Couple

I’m back, still reeling, from an amazing trip to Austin, Texas and my daughter’s stellar wedding.  

It’s fortunate that Lola and Jameson found each other, for they are both thoroughly adventurous foodies.  Together they have embraced the Austin food scene ― from charcuterie to cheese and Hatch peppers to hot sauce.

They joyously clink their glasses over the most exceptional beer and wine while supporting the impressive array of locally grown fruits and vegetables made possible by the robust farm to table movement there.

So, of course, this trip could only be described as adventures in food on steroids.  We began our ten days of celebration with a quiet family brunch “for the mothers”.   Jameson would not share our destination, but we were forewarned when grandson Nick was advised to step it up a bit and change out of his standard workout gear.  

Nick admiring Pizza

The captivating complex of Soleil hangs on a bluff overlooking Lake Travis with a cool ambiance of re-purposed architecture and design.  The Italian-Mediterranean menu ranges from trout to soft-shelled crab, but since I was still on west coast time, I opted for something 'light':  a crusty wood-fired white pizza of prosciutto, figs, taleggio and gorgonzola cheeses, all lightly drizzled with honey and piled with arugula tossed in a lemon based vinaigrette.  Was it the view?  The company and occasion?  It was all an utterly sublime welcome to Austin!  With a hallmark beginning such as this, I had a hunch I’d best fasten my seat belt and hang on for a wild ride.

  

There was a whirlwind day of shopping in preparation for a pre-wedding ladies gathering.  Jameson was again leading the way and brought us to Tears of Joy Hot Sauce Shop.  Yes, one could cry out of sheer happiness:  a shop solely dedicated to the thrill of locally made hot sauce.   Tongues hardly recovered, we blasted on to Antonelli’s Cheese Shop, where we literally got in line for a flight tasting of legendary cheeses and first rate smoked products.  On top of our selection of aged gouda, creamy gorgonzola, goat cheese, chorizo and prosciutto, we added ciabatta, crunchy caramelized walnuts, and a little tupelo honey for ramdom drizzling. 

We were forewarned about a planned storming of the downtown food trucks.  Apparently there are two favored locations, and we opted for the smaller site:  a wise choice.  Right on the colorful old town city strip, as the searing sun finally shifted below the skyline, we jostled between Thai food, snow cones, mega cupcakes and other delights.  At The Mighty Cone, I struck a somewhat conservative choice with venison sausage in a cone, with mango slaw and horseradish mustard sauce.  What’s not to like with that combination?  The bread was eliminated and cleverly served in the cone-like cup with a bed of crunchy mango-jalapeno slaw, the perfect foil for spicy, juicy sausage, and topped off with the sweet-hot horseradish mustard sauce.  

A volume could be written on the wedding: it was unforgettable, stylish, and hilarious.  The reception took over three floors of the mythic Steiner Ranch Steak House with delicious flowing hors d’oeuvres, specialty wedding drinks, and a fabulous sit-down dinner.  Best part: a stunning bridal cake complete with a surprise layer of pineapple upside-down cake.

Another trip highlight which deserves mention was a visit to nearby Georgetown and a re-connect with high school classmate, Rory.  We smartly made no further plans and were happy to talk, laugh, and roam the historic downtown square of shops that surround the stately courthouse.  Situated in tree-covered foothills and home to Southwestern University, the surrounding community is classically charming― but still trying to find its way in the shadow of Austin and other threats.  Restaurants and shops seem to rotate in and out without much warning and the challenge of competing with invasive malls is taking its toll.  

We found our way to the Monument Café and Market.  In spite of hardships, they have managed to prevail and expand their operations.  In a new, larger location, they have added a garden to continue their philosophy of fresh organics.  Since they have long been supporters of local farms and suppliers, there’s also a beautiful well designed market on site for artisans and producers.

Shannon's Kobe Burger

There was another brunch; this one a farewell with close family members.  Lola suggested the Roaring Fork, which proved to be the perfect ending, as folks went on their separate ways.  Somehow I never had an occasion to try Kobe beef, and this was it.  A rare burger with thick slabs of smokey bacon, arugula and avocado, seemed the right over-the-top note to end on.  And so it was; like dreamy buttah. 

I could go on, and likely I will continue to make mention of the amazing food scene in Austin.  It’s important to note that while there, the temperature managed to stay at a record breaking 107 degrees, with no reprieve in sight.  Under severe drought conditions, the ground is blistered and cracking and fields are dead and brown.   Buildings are shifting and house foundations are sinking.    But, in true Texas spirit, they take it all in stride, and know they’ll get through this one, too. That's how they roll.

Winging it with Ricado

My new co-mother-in-law/friend, Helen, generously shared a popular seasoning blend called ricado brought back from a recent trip to Belize.  It was part of a requested stash located at a particular market for friends hungering for this traditional seasoning paste. 

Regional variations found throughout the Caribbean and Mexico characteristically feature achiote seeds, or its annatto pigment, which dyes the mixture red and gives meat or vegetables its distinctive red hue.  Belize’s spice mixture typically includes annatto, Mexican oregano, cumin, cinnamon, clove, black pepper, allspice, garlic, and salt.

The day Helen, my daughter, Shannon, and I decided to give our ricado a try, we had chicken wings on our minds and decided to see what would happen if we used the mild flavored paste as a rub.  The gorgeous results were infused with a mellow tropical touch.  We all agreed that a longer marinade would likely intensify the flavors.

We balanced out the wings with a big chopped salad and a thick bleu cheese dressing along with a huge platter of roasted red potatoes tossed with Montreal Steak Seasoning. Of course there was an assortment of wing and hot sauces for experimentation as well.  

Ingredients

·         1 cup ricado paste

·         ½ cup olive oil, or enough to thin into a rubbing sauce

·         4 lbs chicken wings

Directions 

Combine the paste and olive oil and rub it generously into the chicken wings.  Let marinate several hours or overnight.

Bake in a hot oven or on a grill over medium hot coals until the skin crisps and the wings are well cooked, about 45 minutes. Pass wing sauce of choice for dipping. Serves 4 to 6. 

More on Grains, the Moroccan Way…

I’m a little reluctant to post this, because it’s complicated, but I will because it is so darned good! 

Plus, on my current path of including more grains and legumes in my summer menu planning this one really meets my criteria. 

Granted, in the evening a salad entrée typically doesn’t cut it for me―I’m hungry for something more substantial.  Holy ras el hanout!  This Moroccan creation has so much going on, and is so filling, it’s easy to forget it’s ‘just a salad’.   However, it requires a bit of forethought since there are several working parts:  a simple seasonal Spinach-Strawberry Salad; the centerpiece, an utterly amazing Moroccan Chickpea Barley Salad; and an easy Orange Mustard Dressing, which pulls it all together.   

Since there’s usually a back story to my cooking, I must digress here.  The inspiration for this fabulous meal comes circuitously by way of Elise at Simply Recipes where she features a version of the Moroccan Chickpea Barley Salad by her friend, Hank Shaw at Hunter, Angler, Gardner, Cook. 

 I can’t say enough about either of these sites.  Suffice to say, I follow them regularly and concur with their food philosophies and their support of sustainable practices.  In fact, Hank Shaw has a new cookbook out based on his blog.  It is a fascinating resource for anyone captivated by the idea of consuming more of nature’s bounty and the romance of ‘finding the forgotten feast’.

So if you are adventurous and ready for new dimensions in food, may I suggest this provocative, hearty, and stylish salad.  

Moroccan Chickpea Barley Salad

Source:  per SimplyRecipes, Elise, originates with Hank Shaw, Hunter Angler Gardener Cook.

Ingredients:

·         1 ½ cups barley

·         1 ½ cups chicken or veggie broth

·         1 ½ cups water

·         1 tsp salt

·         olive oil

·         1 – 15 oz. can chickpeas ( garbanzo beans) rinsed, drained

·         ½ cup hazelnuts or pistachios

·         2/3 cup dried apricots, or other dried fruit

·         ½ cup parsley, chopped

·         2-3 green onion, chopped

·         1 lemon, zest and juice

·         1 Tbsp ras el hanout spice mix (follows)

·         salt to taste

Elise’s Ras El Hanout Spice Mix

·         1 tsp black pepper

·         1 tsp cardamom

·         ½ tsp turmeric

·         ¼ tsp each: cayenne, ginger, nutmeg, cinnamon

Orange juice to moisten, if necessary. 

Directions: 

Heat 1 tsp. olive oil in large pot, over medium high heat.  Add the barley and toast 3-4 minutes, stirring often.  Add the broth, water and 1 tsp salt.  Bring to simmer and cook until the barley is tender, 30-60 minutes. 

Strain the barley and run cold water over it to cool quickly.  Drizzle lightly with additional tsp or more olive oil to coat and toss with 1/3 to 1/2 of the ras el hanout spice.

In a large bowl add the chickpeas, nuts, apricots, green onions, and parsley, ½ of the remaining ras el hanout and mix well.  Add the lemon zest and juice and mix again.  Add the barley and gently combine.    Taste, add salt and additional spice blend if desired. 

Let the salad marinate for an hour or longer.  If the barley has absorbed all the oil, drizzle a little more oil or some orange juice over the salad to moisten.  Serves 6 to 8.

Delicious as a centerpiece with Spinach Strawberry Salad with Orange Mustard Dressing.

Spinach Strawberry Salad

·         8 cups spinach, cleaned and stemmed

·         ½ basket fresh strawberries, hulled and quartered

·         Orange-Mustard Dressing (follows)

·         2 cups Moroccan Chickpea Barley Salad (see)

·         ½ cup toasted hazelnut

Toss the spinach with a light coating of dressing and plate.  Place the strawberries around the edge of the spinach.  Add approx ½ cup Moroccan Chickpea Barley Salad in center of each salad.  Sprinkle with additional hazelnuts, if desired.  Serves 4

Orange Mustard Dressing

This is a little obscure because of the uniqueness of Olive Grand’s Blood Orange Olive Oil, but I offer it here because it is so incredibly delicious.   This drop-dead fresh olive oil is a local find from Eugene’s own purveyors of artisan products.    Check them out at Olivegrand.com.

·         1 tsp Thai Chile Garlic sauce

·         1 Tbsp Deli Mustard, whole grained

·         1 Tbsp Gulden’s spicy brown mustard

·         1 tsp sherry vinegar, or to taste

·         2 tsp blood orange olive oil or 1 tbsp flavored olive oil (see note below)

Combine the garlic sauce and the mustards; add the vinegar, whisk in the olive oil and adjust flavors as needed. 

Note:  If the blood orange olive oil is not available, substitute 1 Tbsp good quality EVOO, plus a tsp of grated orange zest and approximately 1 Tbsp orange juice.    Serves 4