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Enjoy the latest issue of Mermaids of the Lake featuring my article on Country Fair Eating!

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This recipe is adapted from a meal I shared at a friend’s home outside of Florence many years ago. It started my love for the herb rosemary. I had never had meat braised in milk before and  as an inexperienced american it seemed odd to me, but it was so delicious. The milk creates a lovely gravy after braising. Over the years I have evolved the recipe by adding onions for another dimension of flavor and by trying goat milk . Although this dish works great with cow’s milk, I find the results with goat milk to be slightly sweeter and makes for a creamier gravy. This is probably a matter of personal preference.  Either way this is recipe that is simple to make and big on taste.

From by the bay, wishing you milky food memories,
Maryann

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Goat Milk Braised Pork Loin

Serves 4-6

Ingredients

3 lb boneless pork loin roast

2 mediume vidalia onions, peeled and thinly sliced

2 sprigs fresh rosemary

2 cups organic goat milk or cow’s milk

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon fine sea salt

½ teaspoon fresh ground black pepper
optional: garnish with gremolata – recipe below

Directions

Preheat oven to 350F. In dutch oven heat butter and oil on stove until hot, add the pork loin and brown on all sides. Remove from pan and place to side. In same pot please add the onions and sauté until soft, add back the pork, add rosemary and milk. Cover and place into the oven for two hours, stirring occasionally. Let pork rest slice and serve with onion and milk gravy. Garnish with gremolata.

Gremolata

Ingredients
1/2 cup italian parsley, finely chopped
1 lemon
1 garlic clove, minced
1/2 teaspoon fine sea salt

Directions
In a bowl add parsley and minced garlic. Into this bowl finely zest the lemon. Add salt and mix. Refrigerate until ready to use. This can be used to compliment veal, pork or fish.

 

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It’s the time of year to start moving activities outdoors. Setting up my outdoor space reminds of the wonderful time I spent in Napa Valley. So naturally, I decided to relive my wonderful memories of the wine country by making a pizza with some favorite Napa ingredients: baby artichokes, dates and jalapeno peppers. The result is this zesty pizza , which balances both sweet and salty with a touch of heat. The artichokes definitely add to the taste of Spring. I’ve also added the recipe for Nancy Silverton’s pizza dough from “The Mozza Cookbook”.  She worked on a recipe that works for home ovens and I find this is the recipe I use over and over again with great results. It was developed with bread baking technique’s developing a sponge to ferment before adding the remaining ingredients. The result is a delicious crispy crust.From by the bay wishing you zesty pizza food memories!
Maryann
Date, Artichoke and Jalapeno Pizza
Serves 4
Ingredients
1 portion pizza dough
4 medjool dates
4 artichoke hearts, canned in water or freshly steamed
1 jalapeno
1 onion, sliced thinly
1 tablespoon olive oil
4 ounces asiago cheese, in thin slices
2 tablespoons grated parmesan cheese
1 portion fresh pizza dough
Directions
Preheat oven to 500 degrees F. Spray pizza pan with olive oil. Prepare toppings. Heat oil and saute onions until they start to caramelize. Remove from heat and set aside. Slice jalapeno into thin rounds about 1/8 inch thick. Cut each artichoke in half. Pull dates apart into 3 pieces. Roll out pizza dough into a 17” round to fit pizza pan and transfer dough to pan. Layer pizza with asiago cheese, onions, artichokes, dates and jalapeno rounds. Sprinkle with parmesan cheese.  Let rest 20 minutes. Place pizza in oven and make pizza on center rack until the crust is crisp and brown on bottom and the cheese is melted on top, about 10 minutes. Cut pizza into 8 slices.
Nancy Silverton’s Pizza Dough Recipe 
 
Makes enough dough for 6 pizzas; each pizza serves 1 or for 2 large pizzas
 
Ingredients
22 ounces warm tap water (2 cups, 6 ounces)
1⁄2 ounce (1 Tbsp) compressed yeast or 1 tsp active dry yeast
26 ounces unbleached bread flour, plus more as needed
1⁄2 ounce (1 Tbsp) dark rye flour or medium rye flour
1 1⁄2 tsp wheat germ
1 1⁄2 tsp barley malt or mild-flavored honey, such as clover or wildflower
1⁄2 ounce (1 Tbsp) kosher salt
Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl
Directions
To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 70 degrees) for 1 1⁄2 hours.
Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.
Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.
Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.)
Excerpted from The Mozza Cookbook by Nancy Silverton with Matt Molina and Carolynn Carreno. Copyright © 2011 by Nancy Silverton. Excerpted by permission of Knopf, a division of Random House. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Celebrate this cinco de mayo with these easy recipes – guacamole, cool cucumber salsa and watermelon agua spike with silver tequila!
From by the bay wishing you happy cinco de mayo food memories!
Maryann
Guacamole
Serves 4
 
Ingredients 
3 Haas avocados, ripe
3 tablespoons lime juice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 teaspoon sea salt
Directions
In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.
Cool Cucumber Salsa
 
Ingredients
2 English Cucumbers, peeled and chopped
1/2 cup red onion, chopped
1/4 cup cilantro, chopped
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fine granulated sugar
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1 lime, juice and zest
Directions
Mix all ingredients in a bowl and place in a refrigerator for at least two hours before serving.
Note: You can also use regular cucumbers, but remove the seeds before chopping. It’s easiest if after you peel the cucumber slice length wise in half , take a spoon and scoop out the seeds.You might want to add a little more sugar to taste, sometimes regular cucumbers are little more bitter.
Watermelon Agua (Water) with Tequila
Serves 4
 Ingredients
3/4 pound watermelon, diced without the rind
4 cups water
2 tablespoons fine granulated sugar
juice of one lime
1/2 cup silver tequila
Directions
In a  food processor add the watermelon with 2 cups of water and puree. Strain into a bowl. Add the remaining 2 cups of water , sugar, tequila and lime juice. Mix Well. Place in a jar and refrigerate until cold before serving.

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Celebrate Spring with this minty fresh salad using early spring vegetables-  peas and ramps. This salad is lightly dressed with a little olive oil and champagne vinegar so that the taste of the fresh vegetables shine through.
From by the bay wishing you minty food memories!
Maryann
Minty Spring Pea and Ramp Salad
Serves 4
 
Ingredients
1 bunch ramps
2 pounds fresh or frozen baby peas
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon fresh mint, chopped
fine sea salt and fresh ground black pepper
Directions
Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. Blanche peas by adding into a pot of boiling water for 1 minute, strain and place into a bowl of ice water to stop cooking. Once cooled, strain peas and place into a bowl. Heat 2 tablespoons olive oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add ramp greens  and saute until greens are slightly wilted about another minute. Remove from heat and add to peas. Stir in remaining olive oil, vinegar, salt and pepper to taste. Add mint and toss. Serve immediately or at room temperature.

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Pudding is one of the ultimate comfort foods and if you are really in need of some extra comfort think about making this extra creamy bourbon butterscotch pudding. It’s a great twist on a classic dessert – consider each spoon as a little hug!
Enjoy!!From by the bay wishing you comforting food memories!
Maryann

 
 
Bourbon Butterscotch Pudding
Recipe by Allison Roman, Published in Bon Appetit, March 2013
Ingredients
¼ cup (½ stick) unsalted butter
1 vanilla bean, split lengthwise
¾ cup (packed) light brown sugar
2 ½ cups heavy cream
1 cup whole milk
1 tablespoon bourbon or Scotch
½ teaspoon kosher salt
6 large egg yolks
¼ cup cornstarch
3 tablespoon sugar
Crème fraîche and crushed gingersnap cookies (for serving; optional)
Directions
Melt butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar is starting to dissolve, about 2 minutes. Add cream, milk, bourbon, and salt; bring to a simmer. Remove from heat.
Whisk egg yolks, cornstarch, and sugar in a large bowl until smooth. Gradually add hot cream mixture, whisking constantly. Wipe out saucepan. Strain custard through a fine-mesh sieve back into saucepan and cook over medium heat, stirring often, until custard bubbles occasionally and starts to thicken, 5–6 minutes. Transfer mixture to a blender. Blend briefly on low speed until smooth. Place ramekins or bowls on a rimmed baking sheet. Divide custard evenly among ramekins and chill until set, at least 3 hours. Top with creme fraiche and crushed cookies to serve.

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It’s worthy exploring again the use of foods from your refrigerator and spice cabinet to make these natural dye colored Easter Eggs.
From by the bay wishing you a Happy Holiday filled with cherished food memories!
Maryann
Making the Perfect Hard Boiled Egg
Place eggs in the bottom of a large pot add water to just cover the eggs along with a little sea salt and place on medium heat. Bring water to a boil. Remove from heat and cover with a lid for 13 minutes. Use a timer to make sure you are not over cooking your eggs. Once the eggs are done, run them under cold water to cool to stop them from cooking. The result will be a perfectly cooked hard boiled egg.
A Few Suggestions While Coloring Your Eggs
To start I suggest using glass jam jars with covers or 16 ounce plastic deli containers with lids. Add the cooled hard boiled eggs to the natural dyes. Make sure eggs are completely submerged in the dye, add a little water if the eggs are not covered. Place a lid on your container and place into the refrigerator overnight for intense colors. If you want softer color you can let eggs sit in dye for just a few hours in the refrigerator. Add hard boiled eggs to the dye once cooled unless recipe says otherwise. When making the dyes, I suggest using plastic gloves so not to stain your fingers.
Natural Egg Dye Recipes
Red Beets / Pink Eggs  – Grate 4 tablespoons of red beets and add to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs to dye.
Red Cabbage/ Blue Eggs – Add 3 tablespoons chopped red cabbage to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs.
Annatto Seeds/ Reddish Golden Color – Add 2 tablespoons annatto seeds ( achiote seeds) to 1 cup of water, bring to a boil for about 5 to 7 minutes. Strain. Add eggs to the dye.
Red Cabbage and Turmeric Powder/ Green Color – Add 3 tablespoons chopped red cabbage and 1/2 teaspoon turmeric powder to a heat safe container. Add one cup of boiling water. Let sit for 1 hour, strain and add eggs. The result is a speckled color.
Turmeric Powder/ Deep Gold Color – Add 2 teaspoons ground turmeric powder to a heat safe container. Add  1 teaspoon white vinegar and one cup of boiling water. Once dye is cool add eggs . Rinse off any residual powder.
Paprika Powder/ Light Orange – Bring one cup of water and 1 tablespoon of white vinegar to a boil, add 1 tablespoon paprika and continue to boil for 15 minutes. Place in a heat safe container, add eggs to dye while warm. Rinse off any residual powder
Red Easter Eggs
Makes 6 eggs
6 white eggs, room temperature
skins of 6 large spanish or yellow onions
3 cups water
2 tablespoons white vinegar
1/8 teaspoon fine sea salt
1 teaspoon olive oil
In a medium ( 6 1/4 inch) sauce pan add the onion skins, water and vinegar. Bring to a boil. Reduce heat to simmer and place cover on the pan. Let simmer for 30 minutes.  Remove from heat and strain dye into a bowl and cool. The dye will appear orange, but it will yield red eggs. In the same medium sauce pan add the eggs in one layer. Cover with the cool liquid and add the salt. The eggs should be completely covered , if not add a little water until they are. Bring this to a low boil, reduce heat and cover the pan. Simmer no longer than 15 minutes. Remove from heat. Using a skimmer remove eggs and place on a wire rack to dry. Once dry, use a paper towel to rub olive oil on the eggs to give a glossy finish. Keep refrigerated until ready to serve. Serve cold or room temperature