Sunday, August 2, 2009

July 4th redux

I've let this post languish for too long - to the point that I question its relevance anymore. But its absence has kept me from posting regularly, so I think it is worth including, especially since it involves food, family, and tradition, the three pedestals upon which Cooking 4 Four is build. So, if you can forgive me for not being timely, I give you the Annual July 4th Lobster Luau!

Every July 4th (or thereabouts, depending on when the holiday falls), the family gathers at my grandparents' house on Cape Cod. And by 'family', I mean the lot of us - aunts, uncles, grandparents, cousins, brothers, friends, etc. This past 4th, there were 20 people there, which is actually one of the smaller gatherings we've had - over the years, as the family has grown, various factions have moved farther away or have other responsibilities. Whomever can come does, and those that can't make it we hope to see next year (though we'll see them in a month or so as well - family gatherings are a common occurrence). And every 4th my grandfather organizes the "luau", by which he means a traditional New England lobster and clam bake. There's actually something quite funny here - you have an Italian-American family cooking a traditional American meal and calling it by a name usually associated with pineapples, pig-on-a-spit, and grass skirts. Not sure why my grandfather started calling it a luau, but that is its official name. So if I ever invite you to the Cape for a luau, you can leave the plastic flower lei at home.

The main menu for the luau includes shrimp, lobster, chicken, steamers, potatoes, corn, carrots, and onion. The shrimp get served two ways - as shrimp cocktail and sauteed in olive oil and garlic (really, what's a luau without olive oil and garlic?). The rest get thrown together into some lobster pots along with some corn husks and garlic (again, you gotta have the garlic). Actually, "thrown together" isn't really correct - each item is placed into a pot in a particular order, all of which is orchestrated by my grandfather. Honestly, the order of things isn't that important, but you have to make sure that things are evenly distributed and that there is enough space between everything so they cook together. A couple of lobsters, a potato and onion, a few carrots, a couple cloves of garlic, a piece of chicken, some corn (halved) and some corn husks. Repeat until all the food is in the pots. Turn on the gas and cook until done. When is that? When the last potato you put on top is tender enough you can slide a knife easily into it. Somewhere between 1 and 2 hours. Throw the steamers on top during the last 15 minutes or so.

My brother, Carl, with today's entree

Ready to cook

My grandfather making sure I did everything right

Time to eat!

The rest of the celebration involves plenty of wine, beer, and desserts (as usual). This year I brought along some of my homebrew and made this awesome blueberry and strawberry buttermilk cake. And when not eating there is plenty of time to hang out, catch up, go to the beach, play some bocce and do a little night fishing (for the record, I caught two stripers - both too small to keep). All in all, our 4th of July Luau is one of my favorite family events - we have 4 generations enjoying each others' company, keeping traditions alive, and eating great food. If only we had some hula dancers too...

My brothers, Jeff and Carl, fishing in the fog

Uncle Dougie playing bocce

Jack showing off his bocce prowess

Jack at the Sundae School

Friday, July 24, 2009

Attleboro, MA? Or Seattle, WA?

Another wet week in this very wet summer...

Sunday, July 19, 2009

Are my potatoes OK?

I know I've left that July 4th post lingering, but I wanted to get this one up. I'll elaborate on the other one soon.

The past couple of days, coinciding with the summer weather that has finally arrived, I've noticed that our potato plants don't seem to be doing so great. Many of them are turning yellow and getting all droopy - quite clearly, they're dying. Now, I know that eventually the plants die back, but I don't think that is supposed to happen for quite some time. But this is our first attempt at potatoes, so I really don't know. Here's what some of the plants are looking like (click on the image for a bigger view):

I'm starting to get nervous about our potato crop (or potential lack thereof). So, while in the garden this afternoon tying up some of the tomatoes, I decided to do a little digging around the potatoes to see what was going on. At first I couldn't find anything that remotely resembled a potato (unless you count rocks). Now I was very worried. I decided to try another spot and after a few seconds my fingers brushed up against something that seemed promising. I carefully brushed more dirt away and to my great surprise, pulled up this guy:

Looks like the potatoes have done just fine. :)

Wednesday, July 8, 2009

Independence Day (preview)

No time right now to post a full story on how we spent the 4th of July. Instead, here's a taste to get your mouth watering...

Monday, June 29, 2009

Veggie Garden Roundup

Just wanted to give a quick run down of what we have growing in our home vegetable garden (and other vegetable "areas") along with some pics.

Main Garden Bed

Potatoes (2 varieties)
Yukon Gold
Russian Banana Fingerling

Summer Squash (1 variety)
Cocozelle Zucchini (x4)

Tomatoes (16 varieties!)
Brandywine (x2)
Super Sweet 100 (x1)
Caruso (x2)
Prince Borghese (x1)
Yellow Perfection (x1)
Pole Perfect Purple (x1)
Red Grape (x2)
Sun Gold (x2)
Sweet Chelsea (x1)
Mountain Princess (x1)
Caspian Pink (x2)
Mountain Delight (x1)
Margherita (x1)
Cherokee Purple (x2)
Garden Peach (x2)
Green Zebra (x2)

Onions (2 varieties)

Broccoli (x4) - FAILED (bunny food and already flowering)

Peas and Beans (3 varieties) - limited success
Oregan Giant (edible pod pea)
Blauhilde (pole bean)
Royal Burgandy (bush bean)

Container Garden

Peppers (4 varieties)
Thai Dragon (x2)
Red Beauty (x2)
Sweet Banana (x1)
Carmen Sweet Italian (x1)

Carmen Peppers - don't they look incredible? (more on these in a later post)

Tomatoes (4 more varieties)
Matt's Wild Cherry
Sweet Pea Currant
Small Fry
Mr. Ugly

Eggplant (x1)
Garden Huckleberry (x1)
Ground Cherry - Cossack Pineapple (x1)

Cold Frame #1
Swiss Chard (Charlotte)
Carrots (Danvers 126)

Cold Frames #2
replanted with leaf lettuce and arugula after recent tragedy
(not looking particularly promising)

Cold Frame #3 and #4 - new this year
Being re-evaluated after limited success with leaf lettuce, beets, and swiss chard and complete failure with purple dragon carrots (100% failed germination)

Other areas
Asparagus bed
Rhubarb bed
Herb containers (basil, parsley, oregano, cilantro)

Wow. I knew we had a lot, but I've never tried listing everything all at once. And this doesn't even include our small community garden patch! We must be nuts. Seriously, I'm quite happy with what we've accomplished so far - our successes seem to outnumber (or at least outweigh) our failures. Can't really complain about that.

Wednesday, June 24, 2009

Farm-rasied meats

After reading Michael Pollan's Omnivore's Dilemma, I decided one of the best things I could do for my family was to avoid meats from animals raised on massive feedlots. Mr. Pollan does a masterful job of laying out all the things wrong with feedlot-raised animals so I won't go into it much here (EDIT: but you can read this online article from The Atlantic to find out more). Suffice to say, I am happy to avoid them. But, since vegetarianism isn't in my nature, I needed to find a viable alternative. I started doing a little research, looking for farm-raised meat that I might be able to get my hands on. It turns out that there are quite a number of farms in New England that sell meat and eggs from their animals. None seemed just right though for this change in diet I had planned - some were too far away, others offered a very limited selection, a few only sold meat "by the cow" (or 1/2 cow) or had a too-expensive "a la carte" system. Luckily, we found Chestnut Farms.

So, now, once a month we pick up our share of 15 lbs of assorted meats from animals raised by Kim Denney and her family as part of Chestnut Farm's meat CSA (Community Supported Agriculture). In our red-and-white cooler, we get various cuts of beef, chicken, and pork (we opted out of the lamb) - all are farm-raised, free-range, and hormone- and antibiotic-free. And local. Again, I'm talking about animals that are raised on a place that more-or-less looks like the image in your head when you hear the word "farm" - something like this...NOT like this.

In addition to being better for us and better for the environment, the meat we get tastes unbelievable. The pork is like no other pork I have ever tasted. The chicken tastes more "chickeny". The beef is flat-out delicious. All in all, I couldn't be happier with our decision to go this route. Sure, it's more expensive than buying our meat at the supermarket, but I don't think it is all that much more (we pay $7-$8 per pound for everything - so while $7 for a pound of ground beef is quite a bit more than what we'd pay at Stop & Shop, we even out with the tenderloin steaks). Regardless, I think it is worth it - given the quality of the meat we are getting, I'm happy to pay more. As Michael Pollan explains in Omnivore's Dilemma, Americans currently spend the smallest percentage of their income on their food than ever before. It comes down to choices and we've made the conscious choice to spend more money on our food than our cell phones.

On a non-food level, one of the best things about being part of the Chestnut Farms meat CSA has been the experience of getting to know the people that produce our food. Every month when I pick up our share, Kim is there to greet me. She spends a few minutes chatting with everyone and somehow remembers everyone's name. Each month before the pick-up, Kim sends out an info-packed email newsletter about the goings-on on the farm as well as what has been happening in her and her family's lives. There are regular "open barns" where the public is invited to spend an afternoon on the farm. Our kids have met Kim and they understand that she raises the animals that become our food and they are acutely aware that the food on our plates came from a once-living animal (a fact which makes our daughter Emma a tad uncomfortable, which I actually think is a good thing - more on this in a later post).

In my quest to provide my family with high-quality, healthy, local foods, I owe a huge debt of gratitude to Kim and her family. Their decision to do what they do has given me and my family the opportunity to choose where and how our food is produced.

P.S. check out this great article in a recent issue of edible Boston about Chestnut Farms.

(pig and cow images from Chestnut Farms website)

Wednesday, June 17, 2009

House Ale

I've only brewed this one once, so I'm not really sure I'm ready to call it my house ale, but I like it enough in its simplicity that I certainly can see brewing it on a regular basis.

This is a basic pale ale (or, more accurately, a "special bitter") with a beautiful copper color and a refreshing hoppiness. And even though clarity has little, if any, effect on overall flavor, I particularly like how clear this turned out. Perfect for any meal or occasion (ideal serving temp: 50-55oF).

Jim's Pale Ale
Batch Size: 5.00 gal
Boil Size: 2.5 gal
Estimated OG: 1.044
Estimated FG: 1.012
Estimated IBU: 31.0
Boil Time: 60 Minutes

Mash Grains
3 lbs Pale Malt, Maris Otter
8.0 oz Caramel/Crystal Malt 60L

1.75 lbs Extra Light Dry Extract
1 lbs Amber Dry Extract

Hop Schedule
1.00 oz Challenger [7.00 %] (45 min) 23.2 IBU
0.50 oz Williamette [5.80 %] (10 min) 2.1 IBU
0.50 oz Williamette [5.80 %] (1 min) 1.8 IBU

1.00 tsp Irish Moss (Boil 10.0 min)

Burton Ale (White Labs #WLP023)

Mash Schedule
Single Infusion, Batch Sparge
Total Grain Weight: 3.50 lb
75 min @ 150.0 F

bottled with 4oz of fructose