Archive for the ‘Kitchen String Recipes’ Category

Can cocoa mend broken hearts?


2010
07.06

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Posted in Health & Wellness, Kitchen String Recipes | No Comments »

Pastry-chef Emily Luchetti once said, “After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.” Luchetti can add one more conquest to her list—heart disease. A new study in the Journal of the American College of Cardiology reports that drinking cocoa twice daily—yes two times per day—doubles the number of cells that help repair blood vessels and improve function. The study results point to the importance of flavanols in reducing the incidence of heart disease. Flavanols are antioxidants that prevent cells from oxidation, which can lead to inflammation and early cell death.

This is one study I wish I had volunteered to participate. After consuming a cup of cocoa twice daily, made from Mars Cocoapro® process (high in flavanols), the study participants’ blood vessels were in better health and were able to relax more easily than those who drank a low-flavanol cocoa. The high-flavanol cocoa also reduced systolic blood pressure by 47% as compared to low flavanol cocoa. To order the type of cocoa used in the study, go to https://cirkuhealth.com.

Here is a Heart Healthy Cocoa that is sure to keep the doctor away. The recipe works as well with milk or almond milk. The cayenne is secret from the ancient Aztecs, who liked dark rich spicy cocoa. For a low-calorie version, use water in place of the milk. If you prefer a cold beverage, blend in a blender with 2 cups ice.

INGREDIENTS:

4 ounces 74% cacao bittersweet chocolate, roughly chopped
2 tablespoons natural dark cocoa
1 tsp. granulated sugar
Few grains of salt
Dash of cayenne (optional)
1 cup milk, or almond milk or water
1 tsp. vanilla

DIRECTIONS:

In bowl of food processor fitted with steel blade, or a blender combine both chocolate and cocoa, sugar, salt and cayenne. Cover and process at high speed just until chocolate is finely ground.
In a heavy saucepan or microwave safe container, heat until steamy but not boiling. Add chocolate mixture. Heat over medium-low heat (50% power in microwave) for another 2-4 minutes, stirring often. The cocoa should come back up to a low simmer, the bubbles will form along the sides of the pan or microwave container. Allow to cook for another 30 seconds to thicken. Add vanilla and serve.
Makes 4 small servings or two mugs.

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Michigan Black Caps


2010
06.30

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Posted in Farm2Table, Kitchen String Recipes, Sleight Farm | 1 Comment »

Ooh la la.

It’s black cap season in Michigan. These thumbelina wild black berries grow wild on dirt roadsides and thickets take over unkempt farms and lucky. The thorns try to scare away berry pickers by snagging clothing and scratching tender skin. Patience and thick gloves have their rewards.

Black Cap Salad with Feta

Serves 2

3 large handfuls of baby lettuce, washed, dried

1 cup Black Caps or Blackberries, washed and dried

1 avocado, thinly sliced, rinsed under tepid water to prevent browning

1/3 cup crumbled feta cheese

Paper thin slice red onion

2 Tablespoons salted pistachios

  • Cover plates with lettuce. Arrange berries, avocado, feta, onion and pistachios. Sprinkle with dressing.

Dressing

Whisk together:

3 Tablespoons rice vinegar

2 Tablespoons Black Cap berries, crushed

1 Tablespoon pistachio oil

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“Ain’t That the Berries”


2010
06.22

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“If I were a wood fairy, my buttons would be pink strawberries and my coat a fine weave of  sweet summer grass.”

For now, my mere mortal hands must decide what to do with a flat of summer’s first Michigan strawberries.  Of course, first off, dollops of fresh cold cream to cap off handfuls of just plucked warm berries. But then what? Summer’s first berries and Spring’s last stalks of rhubarb with a sugar and sandy shortbread crust? Deep green spinach from the garden with bright red berries and splash of rice vinegar? Or will a buttermilk biscuit grace these berries for shortcake? What would you do with 8 quarts of summer’s first buttons of sweetness?

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First Signs of Michigan Spring


2010
05.06

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Michigan Localvores to the table please…this is our first Michigan born meal from the Sleight Farmhouse kitchen. My cousin brought over a few pounds of new spring asparagus, raw milk from a dairy down the road and a fresh loaf of bread with homemade cultured butter. Bliss.

Spring Asparagus Soup

INGREDIENTS

2 bunches asparagus, ends trimmed if they are rough and tough

1 medium onion, chopped

2 carrots, peeled, chopped

2 cloves garlic, minced

2 Tablespoons extra-virgin olive oil

1/2 teaspoon thyme

Salt, peppper

3 Tablespoons flour

32 ounces low sodium chicken broth

1.5 cups milk, or (or almond milk for a vegan version)

DIRECTIONS:

  1. Break asparagus into pieces, wash and drain. Set aside. Heat oil in a soup pot over medium heat. Add onion, carrots, saute until onions are opaque and carrots are soft.
  2. Add garlic, thyme, salt and pepper. Heat until fragrant. Turn down heat to medium low. Add flour and cook for 3-5 minutes until flour is light brown.
  3. Increase the heat to medium high. Add stock. Bring to a boil, add asparagus. Simmer on medium heat until asparagus is soft, about 10-15 minutes.
  4. Take off heat and allow to cool a bit. With a hand mixer, puree soup contents until coarsely chopped. Add the milk, return to a simmer, serve.

Makes 4 servings

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