Love for the Underdog.

November 19, 2014November 19, 2014 | Liz Langevin

While I was on my maternity leave this summer, my favorite thing to do was to take the baby to local farmers markets. I would plan our week around a farmers market trip, trying a few different ones over the course of my time off with Emmeline. I enjoyed the fact that I was able to be around people while still following the rule about no confined spaces with a newborn. Now, months later, I’m back to work and farmers market season has sadly come to an end. Lucky for us, there is a quaint little market just two miles from home, selling Connecticut grown produce and products AND they are open year round! Wades Farm Fresh in Bloomfield, Connecticut is a New England dream come true.

When we went in on this chilly Fall morning they had the fire going in the fireplace and the farmer was there in her dirty overalls putting out some product. I was geeked out on New England at that moment. I searched through the produce to choose something local and seasonal. Right now, it’s a lot of the cruciferous vegetables. Available was brussels sprouts, broccoli, cauliflower and cabbage. Oh cabbage. It’s like the underdog of the vegetable world. It can be stinky and intimidating to cook with. Some may choose to pass on cabbage because of the gas it allegedly causes but we do not fear the gas in this house. 3 out of the 5 of us cannot control it and the other two choose not to! So, I went with the cabbage.

While my husband was out picking up some red wine for our meal, I searched cabbage on Pinterest and I finally decided on cabbage rolls. Perfect for a chilly day. No, I’m not Eastern European but I love anything stuffed with meat and cheese! I didn’t use one particular recipe, I just created my own based loosely on what I found on other peoples’ blogs. In my searching, I found a few different ways to make it, like with grated cauliflower instead of rice for the grain free types, and beans instead of ground beef for the vegetarians. I chose to fill my cabbage with grass fed beef and organic brown rice. I cooked the rice ahead of time but left the meat raw. I also sautéed half of an onion and chopped up some fresh parsley to mix in. I left out the egg some recipes were calling for and added some grated Parmesan cheese. Oh, and sorry, I am not the measuring type! After boiling the whole cabbage for ten minutes, I let it cool down before pulling the leaves off. I placed the filling on one side of a leaf and then wrapped it up like a burrito. I made 10 rolls with my mixture. I mixed a can of crushed tomatoes with some brown sugar to taste for the top. I baked covered for two hours at 325 degrees. When it came out, I let cool, topped with Parmesan cheese and devoured it with a nice glass of my favorite Cabernet.

Liz is a social worker and currently the director of Youth and Family Services for a town in Connecticut. She is a Maman of 3; a pit bull, a beagle, and a human! And she is also married to the perfect person to share a bottle of wine with, who also happens to have taken all of these awesome pics for this blog post:)

written by: Liz Langevin

all photos taken by: Jason Langevin

End of Summer Roasted Chicken

September 17, 2014 | Jennifer Marcuson

Soooo, I somehow failed to actually photograph the process when cooking this amazingly simple but yummmmmy meal last week. But at least I got the actual plate shot before I dove in! And let me tell you, it was de-li-cious.

I am a big fan of roasting the whole chicken when cooking for the clan, and here’s why:

the aroma.. the whole house smells like thanksgiving day while waiting for dinner to be ready. THE. BEST.
downtime: it’s a bit of preparation, but once the chicken is in, I have time to throw together the other sides, and then clean up the kitchen a bit before it’s time to eat!
leftovers. period.
chicken stock!! I never feel wasteful after roasting a chicken. we make use of the whole thing.. The stock, if jarred properly, can be used for months to come.

Inside of this particular chicken, which was roughly 3 1/2- 4 1/2 lbs, I used;

1 lemon, thinly sliced
2 cloves of garlic, halved
rosemary and thyme sprigs(to eye)

For the rub, I used;

extra virgin olive oil
ground himalayan pink salt
fresh ground pepper
rub the chicken well with the oil, and then rub in the salt and pepper (inside and out).. because I used the grinders, I just eyeball it. Make sure it’s covered well, and that when you’re rubbing it in, you can really feel the salt granules. To be perfectly honest, I almost never make the same recipe twice.. there’s always a little tweak here and there, and I encourage you to add/subtract your own touches to any recipe I share! I am no master chef here, just learning as I go along.

Ok, so I roasted it at 425 for 15 minutes, and then reduced the heat to 375 and roasted for another hour before removing it. I always baste the chicken throughout the cooking process.. keeps the skin crispy and golden, as that is one of my favorite parts to eat fresh out of the oven! I then let it sit for another 20 minutes before carving it. And let me tell you. Damn. It was so good. Seriously, the meat was so juicy and tender. I was pretty impressed with myself this particular evening!

Oh, and for the gravy, I just made a quick roue with a little water and flour, added it to the grease left in the pan, added a little salt and pepper, and cooked it down just a few minutes.. easy enough.

Paired up with some roasted asparagus and potatoes, and we had ourselves another perfect summer-to-fall transition meal.

la bonne maman

fleurs de l’ail

September 17, 2014 | Jennifer Marcuson

I was at the farmer’s market here in Québec city on Sunday with the girls, and I stopped at the garlic farm stand for a huge head of fresh garlic. I love garlic. I use it in almost everything, roasted or raw. I probably reek of it half of the time, but I don’t care. It makes EVERYTHING better. Soups, salads, fried rice, pestos, burgers, spinach, brussel sprouts, coucous and quinoa.. you name it. So I was surprised when I found this bag by the register as I was going to pay for my garlic, full of twisted, green, stalks that looked almost like a curly scallion, but firmer. I asked the farmer what they were, and she told me they were ‘fleurs de l’ail‘. Garlic flowers, or as we call them more commonly in english, Garlic scapes. Essentially, the stalk or flower that grows out from the bulb of the garlic.

I asked her what they were used for, and she told me pretty much anything that you might use garlic for. Some people like it because it’s a bit lighter, not quite as pungent, and the bright green color will brighten up any dish! I’ve been using them in my roasted potatoes, a risotto, a stock I made after roasting a chicken last week(posts on all of these things coming soon!). It’s essentially an easy additive to anything.

I looked up some info on these beauties on the website for The Garlic Farm, in Connecticut, not far from where I grew up. They give some awesome info and recipes on the garlic flower or scape. This one for a Garlic Scape Pesto sounds to die for! I think I am going to have to try it!

Do any of you have any good recipes using Garlic Flowers? If so, please share them with us!

la bonne maman

Cinq à Sept

September 10, 2014September 10, 2014 | Jennifer Marcuson

These days, I often feel very very scattered. I have thoughts and ideas and dreams and goals spewing from my ears (I mean like smoke shooting out both sides sort of shit). I have laundry piles that never seem to get folded, even though it feels like all I am ever doing is folding laundry. I have three businesses that I am attempting to build, two children that I am attempting to raise, and then there’s that marriage thing too.. I have friendships I adore and cherish and am always trying to find time for. I have my body, heart, and mind that I want to take care of.. (my mere 5k a week is all I’ve been finding time to fit in lately.) I haven’t been out for a ‘cinq à sept‘ (happy hour in french) in, well, I actually have no idea how long. Our happy hours currently consist of dinner and bath time.

These days, it seems, I spend most of my time in the kitchen. And ironically, this is by choice.. I mean, if you had asked me 6 years ago if I liked cooking, (let alone did it), I would have probably responded with something like, wait, what’s that??. The kitchen has become, for me, a place where I can focus. Where I can get creative. Where I can try new things. Where I can put on music and get messy and make mistakes and sip on some delicious red wine while doing it, of course.

And then, the best part at the end of all of this, is that I get to feed my people. And that grounds me and brings focus and calm and peace into my crazy, short, often stressful days. This is my new cinq à sept, and I must say, as surprised as my 27 year-old self is about it, I am totally ok with it.

It’s been chilling down at night here in Québec City, and I’m finding myself starting to crave some of my staple fall foods and spices. I threw this sort of play-by-play version of a sort of autumn swedish meatballs dish together with some frozen meat we had in the freezer and some fresh veggies the girls and I had picked up at Marché du Vieux Port on Sunday. My favorite part about living in a big farming community, is that you always have fresh, local stuff at your fingertips. The rosemary and thyme on the potatoes, and the little bit of allspice I threw in last minute into the meatball sauce(which I made with coffee creamer btw… ha!), added just the perfect touch of cool weather comfort, while the buttery corn still had us holding onto the tail end of this summer season.

I devoured my plate, and the girls ate about 2/3 of theirs, which is impressive for them. All in all, I think I can say that it was a pretty successful dish!