Friday, July 18, 2014

Vanilla Yogurt Fig Cake


I believe the heart of a home is the kitchen. Everyone gathers in the kitchen, it's where all the best smells and laughs happen. My mom and I love cooking together. We swear like sailors, drink wine and do bad impressions of Julia Child. It warms my soul. This simple, yet beautiful fig cake takes me back to Summer vacation, cooking with several generations of Southern women. It's made with rich sheep milk yogurt from Bellwether Farms and Summer figs from Utility Research Garden. Easily, one of the prettiest things I've ever made and light as a cloud.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons Lucky Layla Golden Butter, room temp
1/2 cup sugar
1 farm fresh egg
1 lemon, zested
2 teaspoons vanilla extract
1/2 cup Bellwether Vanilla Yogurt
1 pint Utility Research Garden figs, cut in half
1 tablespoon turbinado sugar

Directions:
Preheat oven to 375. Butter your favorite pie dish and set aside. Whisk flour, baking powder, and baking soda together, set aside. In a stand mixer, cream butter and sugar until light and fluffy. Add egg and continue to beat until mixed. Mix in zest and vanilla, beat until smooth. Set your mixer on the lowest setting and add flour mixture in batches, alternating with yogurt and beginning and ending with flour. Pour batter into prepared pie dish and spread evenly. Arrange figs on top, face up, and push them into the batter. Sprinkle figs with turbinado sugar. Bake for 30 - 35 minutes. Let cool and serve.

Thursday, July 10, 2014

Summer Onion Soup

Summer Onion Soup

French onion soup and Summer time don't really coincide. That is until I was given a bountiful onion harvest. The Dairymaids appreciate a good challenge, so we're gonna bend the rules a little. To make a more summery version of this classic, just make it lighter and brighter. I’ve swapped the veal stock out for my homemade cheese bits broth and picked a fruitier wine in lieu of sherry. Throw a lemon in the mix and it's prefect for warm Summer nights. Don't get me wrong, you will do some amount of sweating getting this on the table, because it's hot in the kitchen. Still, this Summer onion soup is light enough that you'll have room to make a Snowball run later.
Salt and freshly ground black pepper
2 generous pinches dried thyme
1 bay leaf
1/3 cup Arca Nova Vinho Verde
3 cups Homemade Broth
4 thick slices Slow Dough Baguette
1/4 lb Alpha Tolman, shredded

Directions:
Heat a deep pot over medium high heat, add oil and butter. Add onions, season with salt, pepper and thyme. Cook onions for about 20 - 30 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and vinho verde to the pot to deglaze. Add broth and bring to a boil. Arrange 4 small, deep soup bowls or crocks on a rimmed cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float baguette slices on soup and top with a mound of cheese. Place cookie sheet with soup bowls under broiler until cheese melts and bubbles. Serve with a simple salad.

Thursday, July 3, 2014

Red White and Blue Lucky Layla Yogurt Pops

Red, White and Blue Lucky Layla Yogurt Pops

I love Fourth of July for all its quaint pleasures. Families come together to celebrate our independence, grill copious amounts of meat and make things go boom. It's also my husband's birthday, and if you have had the pleasure of meeting this fire cracker, it's only fitting that he way born on this day. He grew up thinking the brilliant display of fireworks were for him on his birthday. My beloved husband also assumed that if you were born on Fourth of July, you automatically got into heaven. Makes sense right? These patriotic popsicles are made with Lucky Layla Yogurt and are just as sweet as my hubby. 

1 Lucky Layla Mango or Plain Yogurt
1 Lucky Layla Blueberry or Blackberry Yogurt
1 Lucky Layla Strawberry Yogurt
1 handfull each of blackberries and strawberries, chopped into small pieces 

I used this popsicle mold, but you can use just about anything. Mix a little blueberry/blackberry yogurt with chopped blackberries and pour into each mold 1/3 full for your first layer. Use mango or plain yogurt for your middle layer, filling 2/3 full. For your last layer, mix a little strawberry yogurt with chopped strawberry and pour into each mold. Allow popsicles to set over night and enjoy. 

*Makes about 10 popsicles depending on your mold.

Thursday, June 26, 2014

Tavola Pasta with Kale & Marcona Almond Pesto

Tavola Pasta with Kale & Marcona Almond Pesto

This may not be a surprise to you, but the Dairymaid demographic mainly consists of women that like to talk about food. We have a few "dairydudes" to kill spiders and stuff like that, but for the most part, it's just us chickens. We don't gab about celebrity gossip or hair/makeup. When we're not talking about cheese, we're usually talking about Game of Thrones and how we like to eat kale. Our new Marcona Almonds from California are way more affordable than pine nuts and coupled with kale, makes an awesome pesto. Prepare your favorite Tavola and toss. 

2-3 cloves of garlic
1/2 lemon, zest and juice
1/2 bunch of kale, stems removed and chopped
a few sprigs of fresh herbs (I used parsley and mint)
1/4 cup Terra Verde Estate Blend Extra Virgin Olive Oil (use more as needed) 
1/3 cup California Marcona Almonds
freshly ground pepper and sea salt, to taste
Tavola pasta

Put the kale, herbs, garlic, lemon zest and juice, sarvecchio, almonds, salt, pepper and about half of the oil in a food processor and blend. Add the rest of the evoo slowly, until the pesto is fully blended. I left mine a little crunchy. Cook pasta according to directions, toss in pesto and serve.

Friday, June 20, 2014

Purple Potato & Pecorino Torte

Purple Potato & Pecorino Torte

You may have noticed that your Utility Research Garden farm share has been pretty heavy lately. Make your way through the gorgeous Summer greens and in the bottom of the bag you will find a lot of purple potatoes and onions. And I do mean a lot. I made 5 jars of onion jam and I still didn't put a dent in the mountain of onions. The purple potatoes have been turned into purple gnocchi, purple gratins and purple potato chips. So, like I said, a lot. I'll stop complaining about my first world problems and tell you about this pretty purple Torte I made. I carefully layered all the delicious local veggies I could get my hands on and topped each layer with grated Pecorino Toscano. This Torte is a verdant kaleidoscope and it does what a Summer dish is supposed to: tastes good, but protects the waistline. More purple recipes to follow.  

Lucky Layla Golden Butter
1 lb purple potatoes, not peeled, sliced thin
2 leeks, white and pale green parts only, chopped
4 red onions, sliced thin 
1/2 bunch kale, coarsely chopped
1/4 lb Pecorino Toscano, grated
1 tablespoon fresh herbs of your liking, chopped (I used basil and thyme from my garden)
Sea salt and fresh ground black pepper, to taste
Terra Verde Estate Blend Extra Virgin Olive Oil
green onions, for garnish

Directions:
Heat oven to 375 and butter a 9 inch cake pan. Saute onion and leeks in butter until fragrant and translucent. Add kale in the same pan and cook for an additional 5 minutes. Set aside. Use a mandolin to slice potatoes. Layer potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Top with 1/2 of kale/onion mixture. Drizzle with a little evoo, top with grated Pecorino and season with salt, pepper and herbs. Repeat layers in this order (potato, kale, cheese, potato) so you'll have 2 layers of kale and 3 layers of potato. Cover pan with foil and bake for 30 minutes. Remove foil and bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. Cut into wedges and garnish with green onions.

Cows in Repose on Veldhuizen Family Farm. Dublin, TX