Renegade Treasures!

After waking up Monday morning to a blanket of snow over Chicago, I made way home. The weekend at the Renegade Holiday Fair was great fun. I shared a booth with Michelle of Elevated Press and we were surrounded by some great peeps. I took the opportunity to do a tiny bit of shopping while there, though there was certainly SO much more I wanted to buy than I actually did. Here's a peak at the goodies:

2010 Letterpress Calendar
from One Canoe Two
Their drawing style is right up my alley!

Letterpress card
from Pearl & Marmalade
Their cards are so well-written and witty, not to mention beautifully printed.

Bookmark, also from Pearl & Marmalade

Beautiful postcard from the lovely Kitty Rogers Photography to remind me that I want to buy a print in the near future.

AND, last but not least, this wonderful letterpress ship from Elevated Press. It has such a deep impression and I love the illustration style.
I can't even start to tell you about all the other wonderful vendors and treats I wanted to scoop up. If you're still looking for holiday gifts, stop by any of these shops and you won't be disappointed! Or check out the full vendor list with links here.

Off to Chicago: Renegade Craft Fair

Detroit Urban Craft Fair, November 21, 2009

Well, I'm off for the weekend! I'll be at the Renegade Holiday Fair in Chicago this Saturday and Sunday, 11 a.m. to 7 p.m. It is the hottest show in town this weekend and takes place at the Pulaski Park Fieldhouse. Over 150 indie vendors will be selling their wares and spreading cheer, so come on down!

In the kitchen: Feta and Herb Stuffed Burgers with Polenta Fries

We tried out the ground beef from our Old Pine Farm meat CSA last night. I made Feta and Herb Stuffed burgers from one of the recipes included with our share. They were delicious. I've read that the biggest taste difference between corn-fed and grass-fed beef is in ground meat and after these burgers, I believe it. The meat has a stronger, naturally beefier flavor that the boy and I both really enjoyed. The meat is extremely lean, making for a denser burger, but wasn't dry at all.

Feta and Herb Stuffed Burgers
Adapted from The Grassfed Gourmet Cookbook by Kacey and Kelly Petersoon
Serves 3

1/3 cup crumbled feta (I used Greystone Creamery from the CSA)
1 heaping Tb fresh oregano, minced
2 Tb fresh spinach, chopped
1 pound ground beef
Salt and freshly ground pepper to taste.

Mix feta, oregano and spinach in a small bowl. Divide ground beef into three portions and form patties. Make a well in center of each burger and place 1/3 feta mix in it. Reform patty up and around stuffing, making sure it is all covered. Sprinkle with salt and pepper.

I pan-fried the burgers in a cast iron skillet, though they could also be grilled. If you do cook them in a skillet, I like to cover with a lid when cooking the second side to create some steam to help cook them without drying them out.

Baked polenta fries are a great with these burgers. If you have leftover polenta, spread it in a dish that is a suitable size so that it forms a 1-1 1/2 inch layer and refrigerate. When you are ready to use it, invert the dish to remove the polenta and cut into 1/2 inch strips about 4 inches long. Place on lightly oiled baking sheet and bake at 425º until lightly browned and crisp, 25-30 minutes, turning once.

Driving full force into December

Welcome, December! I've had this festive fellow driving through my sketchbook for some time now and can't quite decide his fate. Maybe he needs a tree-lined shadowy, French-y boulevard in the background? For a card? a note book? Maybe driving through a snow storm? I know he's bound for something, I just don't know what.

From sophisticated to sweet: My Etsy Wish List

While I should have been printing, trimming, packing and cutting this morning in preparation for Renegade in Chicago next week, I got caught up in the spirit of Cyber Monday and spent the whole morning window shopping on Etsy. Here's a peak at what I put on my wish list after browsing through my favorite sellers' shops.

Jean Color Denim Handbag
by Crazy Boy from Thailand

Genteel Leather Wallet
by Urban Heirlooms from New Jersey

Sally coat
by Little Houses from Vancouver

Set of 4 Soft Cotton Bracelets
by Eastern Sky from Shropshire, UK

Printed linen sachets
by Designs Maya Made from upstate New York

Miss Knit brooch
by Crafty Folk from Portland, OR

Veekee Agenda/Midnight Tulip
by Veekee from Edmonton

Business card and address file box organizer
by Freestyle Gifts from San Francisco

Vintage Locker baskets
Old Crow Farm from Iowa

So while I drool some more over these gems, now's the time to take advantage of hot Cyber Monday deals on Etsy. My shop, as well as many others, has free worldwide shopping until midnight tonight. So don't delay! And let me know what favorites you find.

Thanksgiving recap in pictures…

I'm not afraid to tell you that yesterday, at this time, I was sound asleep. While the boy did a thoroughly magnificent clean up job, I was out cold on the couch by 6 p.m., moving into bed around 7 p.m. It was darn nice! Here are some of the things that put me there:

Sweet and Savory Spiced Nuts

Rye Bread Stuffing

The shrouded turkey…

… the reveal.

Grandma's apple pie

And then today, I simmered this all afternoon for yummy, turkey stock goodness.

Black Friday/Cyber Monday Weekend Sale!

To kick off the holiday shopping season, I am offering free worldwide shipping all weekend long in my Etsy shop! Beginning on Friday, November 27 through Monday, November 30, all orders will be shipped for free. Happy Holidays everyone!

Happy Thanksgiving!

Hope you're all enjoying a day with family and friends and great food! We're having a quiet, yet festive (champagne always helps), day of thanks for two.
Cheers,
Nicole

Local meat and cheese from Old Pine Farm CSA

I've been very busy lately visiting some great farms and chefs for Edible WOW. I don't go into too much detail here on the blog, because I want you to support the magazine if you're in the area (if you're not, but are in the U.S., look for the local Edible publication in your area). But at the same time, I do want those of you living in Southeast Michigan to know about the great food sources right at our doorstep. So today I'm going to tell you all about our Old Pine Farm CSA membership.

Beautifully colorful eggs from Old Pine Farm

The boy and I bought a half share in the Old Pine Farm meat CSA. Owner Kris Hirth raises locally grown grass-fed and certified organic grain-fed animals in Manchester. The new season started this month and we picked up our first share on Monday. It included a dozen eggs, a whole chicken, spareribs, fresh pork sausage, ground beef and a round roast. We also had the opportunity to purchase some extras, which we took full advantage. We got a turkey (just in time for Thanksgiving!), fresh rainbow trout fillets and a whole range of incredible local handcrafted artisan cheeses.

Some of the cheeses are from Evergreen Lane Farm, a small-scale organic goat dairy in Fennville, Michigan. We ordered the Fresh Chevre, Fresh Chevre with Garden Herbs (Parsley, Lovage and Chives) and Pyramid Pointe. So far, I've only tried the Chevre with herbs and it is remarkable. So tangy and fresh tasting. I can't wait to try the rest.

We also got cream cheese and feta from Greystone Farm and Creamery, a sheep dairy in Chelsea. I had the cream cheese this morning and I can't get over the rich flavor. I will definitely be ordering more cheese in the future.

The fresh rainbow trout was from Indianbrook Farm in Jackson and we had it for dinner Monday night. So fresh and tasty with a bit of sweet tang from white wine vinegar:

Tuscan Grilled Trout
Adapted from Food and Wine
• 1/4 cup olive oil
• 1 clove garlic, cut into thin slices
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary, crumbled
• 2 tablespoons wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 8 trout fillets (about 2 pounds in all)

Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.

Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.

Note: I cut the recipe in half and it worked beautifully.

Stay tuned for more recipes with our CSA gems. I feel so lucky — and thankful — that we have this resource so near by. Do you think smearing the turkey all over with goat cheese is too much?!?!

Happy Thanksgiving everyone!

Let the DIY HOLIDAY Season Begin: Especially in Detroit & Chicago!

Cheery new gift tags now available in the shop.

I have never been one to break into the holiday cheer business until well after Thanksgiving — it usually hits me about a week or so before Christmas and then I scurry around like a madwoman. But this year, being so much more involved with the online world of making stuff and with craft shows and all, I have been fully caught up in the business of holiday cheer since the very beginning of November.

This is where the world of online shopping is blessed: no dang Christmas music even if you do start your shopping early — the best! It's easy to get so caught up in it all that you think you are behind. I have to keep reminding myself, that, no, I'm actually ahead of the curve; it really is still a week before Thanksgiving. AND, I am so pleased to admit that I LOVE it. I love the whole kit and kaboodle of dwelling on gingerbread and candy canes, holly and ornaments way too early. So, as I said in the title of this post, "Let the Holiday Season Begin!!" Bring on the snow! And better still, bring on the shopping! I have two holiday oriented shows coming up right around the corner — come on out and be merry!

The first is this Saturday, November 21 in Detroit. It is the utterly fantastic Detroit Urban Craft Fair at the Majestic Theater from 10 a.m. to 7 p.m. I was new to the area last year and went as a shopper to this fair and it blew me away. An amazing roster of vendors, delicious food — and beer, what more could a giddy holiday shopper want?!?! So come on down this year and see what it's all about! More details and directions here: www.detroiturbancraftfair.com.

The second show is the Renegade Craft Fair Holiday Sale in Chicago, December 5 and 6. It's from 11 a.m. to 7 p.m. both days at the Pulaski Park Fieldhouse. To me, this is the mother of all craft fairs. Hundreds of tremendously talented vendors from near and far with such a wide variety of handmade items to share. I'll be sharing a table with the lovely, talented Michelle of Elevated Press who makes beautiful letter-pressed stationary.

Hope you are starting to feel the cheer, too!

From the kitchen: Shrimp and Andouille Pot Pie

Perfect end to a crisp fall day: Shrimp and Andouille Pot Pie with puff pastry crust. I've never cooked with Andouille before and liked the bit of spice it adds. (I suppose I could have added it to my "Now I can Say I've Tried it" series!) The recipe is designed to make four mini pot pies, but I threw it all together in one dish. If you do this, cut the dough larger than the dish — I didn't and it gets quite a bit smaller when cooked, so I had big gaps around the edge of the dish. Delicious nonetheless! I'd estimate about one inch larger all around. I used some homemade shrimp stock I had in the freezer, but I'm sure you could even get away with chicken or vegetable stock instead of the seafood stock or clam juice.

Shrimp and Andouille Pot Pie
Adapted from Bob Appetit, March 2009/epicurious.com

• 1 sheet frozen puff pastry, thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1/3 cup dry white wine
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
  
• 1/4 teaspoon dried thyme
• 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
• 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 10 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

Yum! I'm hoping to try a slow cooker recipe or two this week… stay tuned!!

Quick update: Grand Rapids and new prints

I've just come from doing battle with scale on my rosemary plant — boooo! We brought a bunch of the herbs inside for the winter and very quickly both aphids and scale emerged. Of course, I didn't notice until it reached infestation proportions. So I spent way too much time this morning swabbing every surface of the rosemary with rubbing alcohol. Argh. Not an easy task. And now I feel like I'm crawling with scales.

Anyway… back from Grand Rapids. Lots of fun! I loved exploring Wealthy Street — it has so many great little places to explore and feels very urban. I also had a chance to run out to Grand Haven (above photo) and see a piece of Lake Michigan — gorgeous! It really is like looking out at the ocean, though without the saltiness in the air and on your lips. The show there was lots of fun, too, and I had some request for more colors for my Wellington boot, so here they are… my favorite is the polka dots. All to be added to the shop soon, soon!

Now I Can Say I've Tried It: Pea Shoots

Fresh pea shoots! These were sitting right next to the Jerusalem artichokes that started this whole "let's try something new" thing last week. Having never tried them, into my shopping basket they went. Tender and organically grown by the local Gardenworks farm, these greens are remarkable. Perfect in a salad, they are sweet and delicate. So tasty.


Here's my loosy-goosey recipe:

Pea Shoot Salad
Handful of pea shoots
Handful of mixed greens
Chickpeas
Cucumber, peeled and chopped
Scallions, sliced

For the dressing, whisk together:
Juice of 1/2 lime or lemon
1 Tb honey
1/2-1 tsp sesame oil
Splash of olive oil
Salt and pepper to taste

Some toasted sesame seeds on top would be excellent, not to mention pretty. But the taste of the pea shoots are center stage and brilliant!

From the kitchen: Browned Butter Apple Muffins

After the rave reviews for the Joy the Baker Browned Butter Blueberry Muffins from this summer, I've been getting requests for more muffins. I thought Apple Muffins would be great for fall, so I combined the browned butter recipe with one from Cully's Kitchen. Delish!

Apple Muffins
Makes 16 muffins.

1 1/4 c. flour
1 c. whole wheat flour
1 tsp baking soda
1/2 tsp salt
1-2 tsp cinnamon
1 egg
1 c. buttermilk (Or substitute 1 tsp vinegar plus milk to make one cup. Let stand for 5 minutes.)
1/2 c. butter
1 tsp vanilla
1 1/2 c. packed brown sugar
2 c. peeled, cored and diced apples

For the topping:
3 Tb. cold, unsalted butter, cut into 1/2-inch cubes
1/2 c. all-purpose flour
3 1/2 Tb. brown sugar
1 tsp cinnamon

Preheat oven to 375º. Fill muffin pan with liners.

Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

Whisk together egg, buttermilk, butter, and vanilla in a large bowl. Stir in sugar.
Mix together flour, baking soda, salt, cinnamon and apples. Add to wet ingredients and stir just until combined.

Spoon into muffin cups-about ¾ full. {If you end up with more than one pan's worth of muffins, fill halfway any empty openings with water so that everything cooks evenly.}

Combine topping ingredients with fingertips and sprinkle generously onto each muffin. Bake at 375 degrees for 18-20 minutes or until firm to the touch.

Happy Halloween! Roasted Pumpkin Seeds

OK, are roasted pumpkin seeds really worth writing a blog post about? Such a simple thing. And yet… every single time I make them, I am wowed by how good they are. Somehow I forget, and then I taste one hot from the oven. I taste them and think, goodness these things are awesome. Plus, it's fall. They're essential. So here it is. A post for the humble roasted pumpkin seed. On Halloween no less.

I bought a pie pumpkin thinking I would be good and roast it up for a pumpkin pie or muffins rather than use good old Libby's canned. But after just a couple of days decorating the table, I noticed that it had already started to rot and realized it had to be roasted immediately. I sliced it open, but found that it had just too many areas of full-on mold. So I salvaged the seeds to roast on their own.

Roasted Pumpkin Seeds
Preheat the oven to 325º. Rinse the seeds under cold water immediately after scooping them out so that the fibers don't have time to dry out and permanently attach themselves. Remove as much of the fibers and strings as possible and shake them out to dry them. (I don't recommend using a paper towel to blot them. Every single one will stick to said paper towel. Damn. I learned that the hard way. Scatter them on a rimmed baking sheet and toss with oil. Sprinkle generously with salt and spread into even layer. Roast until browned and crisp, about 25 minutes. Let cool and store in an airtight container — or scarf them down while still warm from the oven!!

Shop Update: Stanley Thermos

It's been quite some time since I've had a new print in the shop, but here you go: Stanley Thermos for your warm, toasty beverage of choice. (Mine being coffee, of course!) It's a new piece for what I think of as my "Favorite Things" series. A nice compliment to the French Press, also part of the series, since the two are part of my morning coffee rituals. I've also almost completed updating my inventory with the gift tags and variety of sizes of each print I now offer — almost! I hope to be on a roll with some more new pieces soon.

Beneath the Wreath

The holiday season is coming on all too quickly and the first of several shows I'll be participating in is less than two weeks. Beneath the Wreath is hosted by the Junior League of Grand Rapids and runs from November 6 to 8. It is a juried show that raises money for local charities. I'm excited to be a part of it and can't wait to do some shopping while there.

First Born by Richard Lamson

I am particularly looking forward to seeing the work of Richard Lamson of Birdville Art. I love what I've seen of his sculptures online. They are colorful, playful and fun. I can't wait to see them in person!

Bob Bear Canoe by Linda Chamberlain

I'm also interested in seeing the paintings of Linda Chamberlain. I have a special thing for bears and this image just charms the heck out of me.

For the complete list of vendors, check out the Junior League of Grand Rapids web site.

Now I Can Say I've Tried It: Jerusalem Artichokes

As mentioned yesterday, I've been trying out some new ingredients in the kitchen and will be telling you about them as I go. Today: Jerusalem Artichokes, or the sunchoke.

1. Purchase unusual ingredient.
I didn't even know what Jerusalem artichokes looked like. But I saw a sign for them at the store saying they were from a local farm and felt compelled to try them after hearing about them for years. The sign was surrounded by a variety of vegetables and I wasn't sure which item it referred to. By process of elimination, I picked up two small knobs that looked like a cross between ginger and a potato. When I went to check out, the clerk asked me what they were. I had to laugh and say that I thought they were Jerusalem artichokes but wasn't really sure. The man behind me in line confirmed for us that they were indeed. Whew.

2. Prepare unusual ingredient.
After a little internet research, I found that some people peel them, others don't bother. Having just two little sunchokes to work with, I peeled one and left the other with skin. There was general agreement that simple roasting is a fine way to enjoy the flavor for a newbie. So, I preheated the oven to 375º, chopped them into bite-sized pieces, coated with olive oil, salt and pepper and roasted away. I waited until they got nice and browned — ten minutes or so.

3. Taste unusual ingredient.
I tasted my lovely roasted Jerusalem artichokes and came to this conclusion: Tasty? Yes. Mild but distinct flavor. Good texture. I preferred those with the skin to without. It gave them an earthier, stronger flavor. Would I go out of my way to hunt these babies down? No, not really. Given the fanaticism with which I've heard people talk about them, I guess I expected them to rock my world. I think they would be a great addition to stews or pot pie. Maybe mixed together with some potatoes for mashing.

Hey, that's just my two cents. At least now I can say I've tried a Jerusalem artichoke. Aha! The title of a new regular feature here on SGF!

More comfort food: Beer-Braised Chicken Stew

As you might have guessed from this blog, I am not an unadventurous eater. When it comes to cooking at home though, I tend to pick recipes that are new to me but that have familiar ingredients. Maybe it's because these are the recipes I can imagine the flavor of when reading them. Whatever the reason, while at the store yesterday I got the urge to pick up some ingredients I've never tried. I'll be sharing my experiments with you over the course of the week.

In the meantime, today's recipe. It starts with an ingredient I certainly know and love, beer, but the predominant spice is one I have never used before: anise. I knew it had a licorice flavor, but didn't know how it would play out with the rest of the mix. I was really happy with the end result and it certainly has a blend of flavors that were fresh and delicious to me. It's a surprisingly delicate spice blend that really doesn't taste like licorice by the time the anise has melded with everything else. I think next time I might kick up the cayenne.


Beer-Braised Chicken Stew with Fava Beans and Peas
Adapted from Food & Wine, May 2006
2 tablespoons anise seeds
4 garlic cloves, coarsely chopped
1/2 teaspoon loosely packed saffron threads
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons pure olive oil
8 skinless chicken thighs
Salt
1 cup shelled fava beans
1/2 cup fresh peas, preferably English peas
Freshly ground black pepper
2 tablespoons unsalted butter
1 pound button mushrooms, halved
8 scallions, thinly sliced
2 thyme sprigs
1 tablespoon all-purpose flour
One 12-ounce bottle Belgian beer
1/2 cup heavy cream
1/4 cup coarsely chopped flat-leaf parsley

1. In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
2. In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
3. Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.
4. Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.
5. Wipe out the casserole, add the butter and heat until melted. Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.
6. Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.

Notes:
1. I couldn't find frozen favas anywhere, so I substituted soybeans/shelled edamame and really liked the mix. I used frozen peas as well. You could really use just about any vegetable you'd like though: carrots, green beans, corn might be nice (Hmm, why didn't I think of that one sooner?). You get the idea.
2. I used boneless skinless things and threw in a couple extra just 'cuz I had 'em.
3. I used Grolsch becasue that's what we had, but something more caramely or nutty would be great.
3. Obviously saffron is very expensive, and I cringed at using it in the marinade since it gets scraped off before cooking. I did though and while it was beautiful, I think it's certainly optional.

I'm sure this could be served on its own, but I went whole hog and served it on top of orzo — a really good combo. I definitely plan to make this again and try some experimenting. And for those of you have never tried fava beans, I love them and urge you to seek them out. Since they are likely out of season where you are now, frozen is a decent substitute. Let me know how it goes!