results for leo

Leo Joseph

04/17/2016

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My apologies for the lack of recipes lately–we’ve been a little preoccupied. Namely, we have a kid!! Leo Joseph was born on Monday the 4th; and a beautiful little redhead is he.

Ironically, although I can grow carrots and cabbage, passion fruit and figs, oranges and orchids, and lemons and lettuce, I can’t grow babies. Two years of fertility awfulness plus two years of waiting on an adoption list ended in us being handed Leo. (To make a long story short: my uterus is apparently a waste-of-space.) We were picked over my many many mamas, but the birth-mom who chose us was right. And throughout the last two weeks of getting to know her and her family, and forging this life-long relationship between us, Gary and I have emerged parents. Adoption is a heart-wrenching and beautiful thing when the right people who can’t have kids connect with the right people who choose others to raise theirs. Leo’s birth parents are amazing people who will continue to be in our lives as we all watch him grow. The last two weeks spent in the NICU with Leo have shown us that we have this vast and amazing support system through our family and friends both locally and afar that will help us love this child fiercely.

To use a food analogy, this experience can be likened to my Midwestern love of apples. To me, they taste so much like home. Yet in my little Florida yard here, we can grow everything but. However, I’ve gotten amazing and beautiful apples grown elsewhere, and enjoyed them throughly here. Locally grown is great, of course, but sometimes you just have to import in order to enjoy.

In our short week and a half of being attached to this little guy, missing holes in Gary and my hearts are now filled. We cannot wait to enjoy a lifetime of his deliciousness!

Salmon with Hollandaise

04/06/2017

Our little red-head just turned one!
And my is he a sweet smiling son.
We’re cooking much less, and my garden’s a mess,
But that’s okay; he makes up for it in fun.

Ingredients:

For the salmon:
1 lb salmon
1 T herb of Provence
Olive oil
S&P

For the sauce:
2 large egg yolks
1 1/2 T water
1 T fresh lemon juice
1/2 t Dijon mustard
pinch of cayenne pepper
1 stick unsalted butter, cubed, at room temperature
(Fresh tarragon, if you have it)
S&P

Instructions:

Preheat the oven to 350 degrees. Drizzle olive oil on a pan, and put the salmon skin side down. Drizzle more olive oil on the salmon, and sprinkle the herbs of Provence and salt and pepper on the fish. Bake for 10-15 minutes, or until the meat reads 130 degrees (if you like the fish more rare, cook for less time).

While the fish is cooking, make the sauce. In a double boiler over medium high heat (with water in the base of the bottom pan), put in both egg yolks, lemon juice, mustard, and cayenne. (If you have fresh tarragon, like a true hollandaise calls for, add it now. I didn’t have it, thus didn’t add it.) Whisk together until slightly thickened, or about two minutes. Gradually add the butter, one tablespoon at a time, until fully incorporated, or about five minutes. Add the salt. Serve immediately.

Jerk Pork with Grilled Pineapple

08/26/2016

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Two sweet things that took long to ripen happened this week: our pineapple was ready for picking, and our little Leo was officially adopted. It took two years for the pineapple to grow, and it took two years waiting on an adoption list to finally be chosen. Obviously one of these is far sweeter than the other, but that doesn’t mean that the grilled pineapple was any less tasty.

Ingredients:

2 pork chops
1 1/2 t ground allspice
1 t dried thyme
1 t curry powder
2 t paprika
1 t sugar
1/2 t cayenne pepper
1/4 t cinnamon
1 red onion, chopped in sections for skewering
1 red pepper
1 pineapple
Coconut oil
S&P

Instructions:

First, mix the spices together and set aside. Cut the vegetables into large chunks, and skewer the vegetables. Drizzle coconut oil on the vegetables and both sides of the pork. Then sprinkle the rub on both the vegetables and meat. Grill on medium high until cooked; 5 minutes per side for the pork, and 7 minutes per side with the skewers. Serve with rice.

Snapper with Cantaloupe Salsa

05/04/2016

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We’ve been feeling the new-infant love lately; our dear ones have dropped off meals on our doorstep for nearly the last month. And because our friends are awesome cooks, we have eaten WELL. Here’s another meal that the ingredients were brought to our house and prepared for us (thank you, Sam & Jess!). No ingredients came from our yard, but Sam did grow the jalapeno.

So, my peppers were not included, but I just had to include this picture of Leo loving our Anaheims. Looks like we have a little vegetable enthusiast in the making.

Ingredients:

Fish:
1 1/2 lbs snapper or white fish
1 t paprika
pinch of sage
1/2 t thyme
S&P
Oil for the grill

Salsa:
1/2 of a ripe cantaloupe, chopped in small pieces
2 avocados, chopped
1 red onion
juice of two limes
1 jalapeno, chopped
Cilantro, chopped
S&P

Instructions:

Turn on the grill to high heat. Mix the dry spices together, and spread on the fish. Coat with olive oil. Set aside.

Next, make the salsa. Chop all the ingredients, mix together, and pour lime juice on everything. When this is ready, put the fish on the grill. Grill about 3 minutes per side, or until the fish is cooked through. Put the salsa on top of the hot fish to serve.

Lemon Shortbread Cookies

04/28/2016

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With the last few lemons hanging on our tree, I made a big batch of lemon cookies and mailed them to lots of people for important reasons: my grandma’s 90th birthday, my dad’s 65th birthday, the staff in the NICU for being amazing with Leo, and to Leo’s birth parents in thanks for giving us him. Lemon shortbread cookies are WORTH all this celebration and gratitude, right??

Ingredients:

Cookies:
1/2 c butter, cold
1/2 c white sugar
1 egg
1 1/2 c flour
1 T lemon zest
1/2 t salt

Glaze:
1 T lemon juice
1/2 c powdered sugar

Instructions:

In a mixing bowl, put in the sugar, flour, lemon zest, and salt. Chop up the butter into small pieces. Place in bowl, and mix gently. Add the egg. Mix together. (If it doesn’t look like hard dough, take out of the bowl and mix together with your hands. Make sure you get all the butter mixed together.)

Next, roll the dough into one long tube, and roll it in parchment paper. Put this in the freezer for about 20-30 minutes.  Turn the oven on to 350 degrees. Once the dough is cold, take out of the freezer, and cut into 1/2 inch slices and put on an insulated cookie sheet. Bake for 20-25 minutes, or until golden.

To make the glaze, add lemon juice to 1/2 c powdered sugar. Drizzle over the cookies when cold. Feel free to add more zest to garnish.

About

07/29/2013

Anna grew up in Iowa but lives in North Florida. She is still in awe that she has lemon and banana trees in her backyard, and that she can grow lettuce in December. In her tiny urban yard, Anna and her husband have five raised garden beds, along with orange, lemon, lime, fig, and pear trees. They enjoy watching things in their backyard grow, especially their sweet little boy, Leo.

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