Spelt

Spelt is a surviving remnant of naturally hybridized wheat. I was introduced to spelt flour during my junior year abroad in Germany in the late 80's(!). Now, it is easily found in the U.S. in natural food stores or natural food sections in grocery stores. It is higher in protein, has a slightly nutty taste, and can be substituted for wheat flour. When combined with wheat flour, spelt flour creates a more complex flavor as is the case in Honey Spelt Rolls. I have a penchant for rolls. I find them to be a simple yeast based bread to prepare yet special enough to make any meal exceptional. As the spring weather bounces back and forth, pair Honey Spelt Rolls with your favorite pot of soup for a delicious meal and satisfying leftovers. Trust me: you can make these yourself and will appreciate the result!

Honey Spelt Rolls 

½ cup warm (110º F) water
⅓ cup honey
2 ½ teaspoons active dry yeast
¼ cup 2% or whole milk
2 eggs
2 tablespoons unsalted butter, melted
2+ cups unbleached all-purpose flour
2 cups spelt flour
¼ cup dry buttermilk powder
1 ½ teaspoons sea salt
1 tablespoon honey
1 tablespoon unsalted butter, melted

1. In a small bowl, combine water, ⅓ cup honey, and yeast. Set aside until mixture becomes frothy, 5 to 10 minutes.
2. In another small bowl, whisk together milk, eggs, and 2 tablespoons melted butter. Set aside.
3. In the large bowl of a standing mixer, combine 2 cups unbleached all-purpose flour, spelt flour, buttermilk powder, and salt. Fold in yeast and egg mixtures.
4. Knead with the mixer, using the dough hook, on medium-low speed, about 5 to 8 minutes. If dough is sticky, add up to an additional ½ cup unbleached all-purpose flour, 1 tablespoon at a time, kneading after each addition until dough forms a smooth ball and pulls away from the sides of the bowl.
5. Place dough in a large buttered bowl. Cover bowl with a towel and let rise in a warm spot until dough has doubled in size, about 1 ½ to 2 hours.
6. Butter two 9-inch pie plates. Divide dough into 16 equal-size pieces. On a cutting board, cup your hand over 1 dough piece; roll firmly against the board to form a smooth ball. Place one ball in center of each pie plate. Roll and evenly arrange another 7 balls around each center ball, evenly spacing them. Cover with a towel and let rise in a warm spot until balls touch and fill pie plate, about 45 to 60 minutes.
7. Whisk together 1 tablespoon honey and 1 tablespoon melted butter. Lightly brush mixture over top of rolls.
8. Bake in a 375ºF oven for 20 to 25 minutes, until golden. Let cool slightly in pie plates for 15 minutes. Turn out onto a wire rack and break apart for serving. 

Yield: 16 rolls

Green

Doesn't everyone want to wear green on St. Patrick's Day? I know that I am green with envy on March 17th and feel the same on numerous ethnic holidays like Chinese New Year and Dia de los Muertos to name a few. I simply love to celebrate, especially when food is such a large part of these cultural celebrations. So, I keep my eye out for recipes that allow me to join in the revelry. My version of Shepherd's Pie is a family favorite and really easy to prepare, particularly if you freeze leftover mashed potatoes in advance. With the addition of corn and zucchini, the dish contains everything you need for nutritious comfort food that fills you up both body and soul. Enjoy with a bottle of beer and you can celebrate right along whether you are Irish or not. Sláinte!

Shepherd's Pie 

2 pounds Russet potatoes, peeled and cubed (or 2 cups reserved mashed potatoes)
1 pound ground beef
¼ teaspoon ground allspice
Sea salt and ground black pepper
1 medium yellow onion, peeled and minced
½ teaspoon granulated sugar
2 cups shredded zucchini
¼ cup water
2 cups fresh or frozen corn kernels
⅔ cup milk
½ cup shredded sharp cheddar
⅓ cup heavy cream

1. If not using reserved mashed potatoes, boil Russet potatoes in salted water until soft, about 15 to 20 minutes; then, drain. Set aside. 
2. Place ground beef in a large heavy skillet at medium heat. Season with allspice salt and pepper, to taste. Brown, stirring frequently, until just cooked through. Using a slotted spoon, transfer meat to a bowl. 
3. Add onions to the same skillet. Sprinkle with sugar and cook on medium-low heat until golden brown and caramelized, about 15 minutes. 
4. Add zucchini and water; sauté on medium heat, scraping any brown bits stuck to the bottom of the skillet. Cook until zucchini is translucent and soft, having released its water. 
5. Add ground beef and corn, combining thoroughly. Season to taste and heat through. Press mixture into a 9-inch pie plate 
6. Transfer choice of potatoes to a large bowl. Mash or whisk the potatoes until completely smooth, adding milk, cheddar, and cream and seasoning to taste as you mash them. They will have a soft consistency. Spread potatoes evenly over meat mixture 
7. Bake at 350˚F for 30 minutes, until heated through. Then, broil 3 to 5 minutes to brown top. Serve immediately.

Yield: 6 servings

Peas

Avid gardeners and local farmers have certainly started their spring vegetable seeds by now in Virginia. As soon as available, I look for fresh peas at the farmers market or farm stand to snack on as well as prepare for a bright and flavorful seasonal side dish. In addition, I am learning that many foods such as chicken and peas cook extremely well in milk. In Buttered Milk Peas, the green vegetable arrives at the table in a slightly sweet and creamy sauce that compliments a savory and rich main coarse with ease. This recipe is truly a simple, farm-to-table treasure of an earlier era to love and pass on.

Buttered Milk Peas

From The New Midwestern Table by Amy Thielen

4 tablespoons salted butter, at room temperature
¾ teaspoon cornstarch
3 cloves garlic, minced
2 ½ cups shelled fresh peas (2 pounds in the pod)
Fine sea salt and ground black pepper
½ cup whole milk
½ teaspoon grated lemon zest
1 1/2 tablespoons chopped fresh Italian flat-leaf parsley

1. Mix 1 tablespoon of butter with cornstarch; set aside.
2. In a saucepan over medium heat, melt remaining 3 tablespoons butter. Add garlic and cook until begins to soften, 2 to 3 minutes. Add peas and ¼ teaspoon each of salt and pepper, and cook until peas turn bright green, about 1 minute. Add milk and cook until it bubbles in the center, about 30 seconds. Add cornstarch mixture and cook, stirring, until contents of the pan thicken and peas lose their starchy, raw taste, 1 to 2 minutes.
3. Add lemon zest and parsley. Season further, to taste. Serve immediately.

Yield: 4 servings

Broth

Broth (n): liquid in which meat, fish, cereal grains, or vegetables have been cooked

As I understand it, broth and stock have four primary differences:

1. Stock contains no salt added; broth contains some.
2. Stock must contain bones in addition to any meat and seasonings; broth contains meat and/or vegetables and seasonings.
3. Chilled stock will have a semi-solid, gelatinous consistency; chilled broth remains a pourable liquid.
4. Stock is never served on its own; broth may be.

I use this recipe for Basic Vegetable Broth as the stock for many of my soups and an ingredient in much of my cooking. I know this may be considered heresy by students in culinary school, ardent recipe adherents, or vociferous soup eaters, who insist on beef stock for beef stew, for example. I am sure Julia Child would laugh dismissively. Can’t you hear her? Nonetheless, I’ll stick with my Basic Vegetable Broth for several reasons:

Basic Vegetable Broth can be used in any soup. I don’t have to worry about having several different types of stock around. Rather, I can go where my palate leads me on any given day. Basic Vegetable Broth is flavorful and won’t let you down. So, I make it in batches ahead of time and always keep extra in my freezer at the ready.

Basic Vegetable Broth is true to my commitment to a low meat diet. I am not a vegetarian, but I do believe that we need to curb out tendency to eat too much meat – for our own health and the health of our planet. Consequently, I don’t make meat based stock very often. I cook with lean meats to add flavor, depth, and protein to my soups, but I place vegetables at the heart of my cooking. Joining a CSA (Community Supported Agriculture) spurred me on in this direction as I tried to figure out what to do with a weekly abundance of vegetables. I am sure any avid vegetable gardener faces the same challenge.

Basic Vegetable Broth helps me clear the crisper and root cellar. I believe food should be respected and used wisely. I try very hard to not waste food, and Basic Vegetable Broth allows you to squeeze all the nutrition and flavor out of your vegetables. Don’t get me wrong. I am not advocating using anything rotten – throw old vegetables into a compost bin. However, you can use a carrot that is just beginning to soften, your unused leek greens, or your leftover corn cobs. Don’t know what to do with one more rutabaga or your bumper basil crop or your beet greens? Throw them in, too! This recipe is extremely flexible, and the more the merrier definitely applies here. Anything edible can be added, but I would avoid vegetables with flavors that will overpower the broth like beets, broccoli, cabbage, and cauliflower.

Basic Vegetable Broth can be served on its own, if you want to cleanse the body after more than a month of holiday eating or someone you love is sick. It provides warmth, basic nutrients, and hydration to the body to help bring it back to equilibrium.

Basic Vegetable Broth

10 cups cold water

2 onions, peeled and quartered

4 carrots, washed and quartered

2 potatoes, scrubbed and thickly sliced

2 ribs celery, washed and quartered

2 cloves garlic, cut in half

2 sprigs fresh parsley

1 bay leaf

4 allspice berries

4 whole black peppercorns

½ teaspoon salt

1. Combine ingredients in a large soup pot, cover, and bring to a boil over high heat. Lower heat to a slow simmer for about 1 hour.
2. Allow to cool slightly and then strain. Use immediately, cover and refrigerate for up to 4 days, or freeze in an airtight container for up to 6 months.

Yield: 8 cups

Additional Produce Options for Basic Vegetable Broth

Asparagus Stems

Basil

Bell Peppers

Chives

Corn Cobs

Green and Wax Beans

Kale

Leeks

Lettuce

Marjoram

Parsnips

Peas

Rosemary

Rutabagas

Shallots

Spinach

Squash

Swiss Chard

Thyme

Tomatoes