24 Boxes :: 1 Book

In the next few weeks, I will be printing and binding the final version of my very own 24 Boxes cookbook! It started out as a total vanity project – it kinda still is (everyone knows my obsession with cookbooks, it was only a matter of time...). And then morphed into a business project (we will be giving books to our clients as a way to say “thank you”). And now, I’m thinking, why go through all that effort and not open it up to a broader audience?

24 Boxes :: 1 Book is a compilation of recipes from the past three years of 24 Boxes postings. I’ve cleaned up, refined, double-checked and tweaked my favorite 24 recipes (one for each week of the box season) and added a few extras – some new, some you’ve seen before. The book is 70 pages with a hidden spiral binding and a die-cut cover. Not all of the “retail” details have been finalized and hammered out, but I’m thinking it would sell for $24.95 + $5.95 shipping & handling (USPS in the United States; IL tax not included). You can download this sneak-peek pdf here to take a closer look (1.6MB file).

I would love to get a sense of how much interest there might be from my readers so that I can make an accurate decision on print quantities. If you think you might be interested (don’t worry, I won’t hold you to it if you change your mind!) or if you have any questions, please send me an email at jnoelle (dot) cooks (at) gmail (dot) com. Or you can leave a comment on this post.

Google for your cookbook shelf

It’s always a pleasant surprise when you come across something that, prior to the moment of discovery, you never even knew you needed. Eat Your Books is a website that allows you to search the indexes of your printed cookbook collection. With a database of over 16,000 cookbooks and counting, you create your bookshelf by adding cookbooks that you own. If the cookbook is one of the many that are indexed by Eat Your Books, you add it to your database. I’ve just started populating my bookshelf and, so far, I’ve run across only a handful of my books that aren’t in their system.

No more flipping to the back of cookbook after cookbook, looking through the index, trying to find the right recipe that you’re looking for. This combines the best of both worlds – online recipe indexes with the tactile joy of a printed cookbook. Search for a recipe – say, “Minestrone” – and Eat Your Books shows you a list of all the cookbooks in your collection with a Minestrone recipe as well as the recipe name.*

Not only is this really handy, but I tend to reach for the same few cookbooks over and over, and I think this will give me a nudge to use cookbooks in my collection that have been forgotten about.

All in all, a really cool tool for cooks with a sizeable cookbook collection who are looking for a way to organize and really tap into the full scope of what they have available to them right in their own kitchen library.

* It does not give you the page number or the actual recipe.

Source: Tasting Table

The Skinny on Spatchcocking

I know, it gets your attention every time – “spatchcocking”. What the heck is that anyway? Simple answer: removing the backbone from a turkey (or chicken, or quail or any other fowl creature), flipping it over, breaking the breastbone and cooking it flat. But you probably wanted to know what it actually means. I did some digging (i.e. a quick google search) and here’s what I found:

The origin of “spatchcock” seems to be under debate. The folks at Oxford think it’s Irish, and a combination of “dispatch” (as in “quick”) and “cock,” – Dispatch the Cock! But the Random House Webster’s College Dictionary dismisses that theory and ties the word to “spitchcock,” a dish made with fried eels. [ed. note: that’s a rather odd turn of events, and I’m not quite sure what eels have to do with anything.]

I’ve been intrigued ever since Martha floated the idea of spatchcocking your Thanksgiving bird and we gave one a test drive this Saturday. The process started on Wednesday when I actually performed the manual labor of spatchcocking. Full disclosure: it’s not as easy as they (i.e. Martha Stewart) makes it sound. It’s actually really hard and was accompanied by a lot of cursing and moments when I really didn’t think I was going to finish (thus ending up with a half-cocked turkey). But I muscled through, flipped it over, had husband break the breastbone (We think anyway. Again, not as easy as it sounds and it never really made a discernible “popping” sound like you would expect). But, it was flat and that’s all we were going for. I dry-brined it for a few days, rinsed it off and let it air dry in the refrigerator overnight. I made a paste of herbs, salt, pepper and olive oil and cooked in a 450 degree oven for about 80 minutes. Turned out great! Would I do it again? Yes, for quite a few reasons with one caveat:

1. It makes it really easy to move it around and store because it’s flat on a sheet pan.
2. You can use the backbone, giblets and wings* to make a great turkey stock for gravy while the turkey is dry-brining (* I also removed the wings after cutting out the backbone).
3. It’s really easy to carve once it comes out of the oven and rests.
4. It produces a lot of great crispy skin.
   
5. It’s fast.
6. And it’s easier IF (this is where the caveat comes in) you either (a) have really, freakishly strong hands or (b) have a GREAT pair of kitchen shears. Mine are not great, as I found out.

So, I will definitely be doing this again – after I buy a new pair of good, sharp kitchen shears. I hope everyone had a wonderful Thanksgiving and you should consider spatchcocking your Holiday turkey!

Photo Martha Stewart Living

Farm Dinner to Benefit Angelic Organics Learning Center

Don’t miss the 3rd annual farm dinner benefit presented by the talented chefs from Sunday Dinner. Enjoy a gourmet, seasonal meal in the abundant fields of Angelic Organics.

As in past years, this event will sell out quickly! Tickets must be purchased in advance to secure your reservation. Each seat is $100 (BYOB) and proceeds support the Learning Center.

Enjoy good company, farm tours, farm goods and an amazing meal served BBQ-style. This year’s menu includes:

MAIN COURSES

• Confit and Grilled Becker Lane Pork
• Grilled Burgers with Heirloom Tomato, Horseradish Cheddar and Arugula
• Micro Beer Brats and Stewed Peppers and Onions
• Grilled Flatbreads with Heirloom Tomato, Fresh Mozzarella and Basil

SUMMER SALADS

• Ratatouille Pasta Salad with Roasted Eggplant, Squash and Onions, Cherry Tomatoes and Fresh Goat Cheese
• Summer Slaw with Cabbage, Carrots, Cucumbers, Dill and Creme Fraiche
• Grilled Corn with Cilantro Jalapeno Butter
• Mixed Green Salad with Shaved Zucchini

DESSERT

• Shortcakes with Market Summer Berries and Sabayon

Buy tickets now and view additional event information.

P.S. This beautiful burger logo was designed by none other than the talented designers at Kitemath – Jake Veness, Bridget Murphy, Chris Jennings and myself!

What does one do with one fennel bulb?

Usually when I lament the challenges of my CSA box, it’s along the lines of “What am I going to do with all this [insert vexing vegetable here]”? But sometimes just the opposite can be problematic – what to do when you only get ONE of something? Most recipes call for a pound of this or two to three of that. But when you’re staring down one, lonely vegetable, it’s hard to figure out what to do. Sometimes my solution is to trade that odd vegetable with something else in the swap box; hoping that someone else can use my one to make two. But it’s a rare occasion when we get fennel and I wasn’t about to give that up. Solution? Thinly slice it along with a sweet onion and caramelize it. That simple combination works wonders on top of a burger, as a condiment on a steak or veggie sandwich or folded into an omlet. My next hill to climb? The pesky one-off kohlrabi...

Click here to download and print a pdf of this recipe:

Well Done Burgers Done Well

shown here topped with caramelized onions & fennel, avocado and brie

box no. 02 | 2009 | veg | contents

• Lettuce (butterhead, two star, and black seeded simpson)
• Spinach
• Tatsoi
• Radishes
• Turnips
• Zucchini
• Summer Squash
• Cilantro
• Summer Savory
• Scallions
• Garlic Scapes
• Broccoli

source: Angelic Organics

From the Archives...
Veggie Cold Cut Deli Style Sandwiches
Click here to download and print a pdf of this recipe

box no. 01 | 2009 | veg | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Lettuce (a green two star, a red magenta, and a lovely green butterhead)
• Arugula
• Spinach
• Choi
• Radishes
• Zucchini and Summer Squash
• Basil
• Thyme
• Popcorn
• Scallions (purple and white)

source: Angelic Organics

From the Archives...
Mediterranean Couscous with Zucchini, Chickpeas & Feta
Click here to download and print a pdf of this recipe

Simple Series :: New Red Potatoes

From Panfried Smashed Potatoes to Boiled Potatoes with Parsley, the Simple Series will help you figure out what to do with all those potatoes...

Click here to download and print a pdf of this recipe:

Simple Series :: New Red Potatoes

may 27, 2009 | veg | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Romaine lettuce
• Baby Boc Choi
• New Potatoes
• Purple Asparagus
• Kohlrabi
• Rhubarb

source: Genesis Growers

From the Archives...
Potato & Leek Flatbread with Roasted Garlic
Click here to download and print a pdf of this recipe

may 25, 2009 | meat | contents

One medium monthly share:
• Pork Chops (2 packages)
• Ham Steak
• Ground Pork (Unseasoned; 1 lb)
• Pork Sausage
• All Beef Summer Sausage
• Sirloin Tip Roast (3.7 lb)
• Ground Beef (2 lb)
• Ground Lamb (1 lb)
• Chicken (1/2 and 1 whole cut-up)
• Eggs (3 dozen; additional – not included in share)

source: Grass is Greener Gardens

may 20, 2009 | veg | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Napa cabbage
• Radishes
• Romaine lettuce
• Broccoli
• Oregano
• Rhubarb

source: Genesis Growers

From the Archives...
Oven-Grilled Turkey Reuben Sandwich
Click here to download and print a pdf of this recipe

may 16, 2009 | meat | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Pork Chops
• Pork Bratwurst
• Pork Sausage
• Ham Steak
• Burger Patties
• Ground beef (2 pounds)
• Chicken
• Eggs (2 dozen)

source: Cedar Valley Sustainable Farm

From the Archives... Healthy Sloppy Joes
Click here to download and print a pdf of this recipe

may 13, 2009 | veg | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Asparagus
• Rhubarb
• Green Leaf lettuce
• Kale
• Mesclun mix
• Red cabbage

source: Genesis Growers

From the Archives... Rhubarb Crisp
Click here to download and print a pdf of this recipe

Radish & Chive Sandwich with Cream Cheese

This week I’m trying out a new recipe format with one of my favorite Spring treats – Radish & Chive Sandwich with Cream Cheese. Some recipes don’t fit well into a traditional format. Either they’re much too simple to really justify a recipe at all or the preparation is such that specific measurements and directions aren’t necessary. The Visual Recipe format offers a simple, concise visual recipe that’s easy to follow and easy to prepare. I would love to hear what you think of the new format!


Click here to download and print a pdf of this recipe:

Radish & Chive Sandwich with Cream Cheese

Technical difficulties...

update 5-7-09... we’re back up and running!

My hosting provider is currently experiencing some issues. You will not be able to download recipes until they’re back online. But if/when you can see my 24 Boxes masthead image, then that means all is well. Oh technology! ~ J.Noelle

may 6, 2009 | veg | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Asparagus
• Carrots with greens
• Chives
• Broccoli
• Romaine
• Radishes
• Spinach

source: Genesis Growers

From the Archives...
Creamy Goat Cheese Pasta with Asparagus
Click here to download and print a pdf of this recipe

april 29, 2009 | veg | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Carrots (the end of the overwintered carrots)
• Scallions (planted last fall in the field and overwintered)
• Potatoes (end of these until the new crop comes in)
• Red and Green Leaf Lettuce
• Collards
• Broccoli

source: Genesis Growers

From the Archives...
One-Skillet Pasta with Chicken & Broccoli
Click here to download and print a pdf of this recipe

Book Review | A Homemade Life

This is more of a public service announcement than a simple book review. I am so enamored with A Homemade Life that I feel it’s my mission to make sure that all of my foodie (especially my female foodie) friends READ THIS BOOK. It’s more than a memoir and not necessarily a cookbook (but there are lots of recipes). It’s funny, familiar, poignant, sometimes sad, bittersweet and very romantic.

Molly Wizenberg is author and creator of the award-winning blog Orangette. Her writing and storytelling style will make you feel like you’re one of her closest friends. You fall in love with her, her cooking and eventually (just like she did), you fall in love with her fiance then husband. Prepare to laugh, cry, laugh some more and then cook.

Simple Series :: Kale

The Simple Series is back! It’s actually harder to compile three simple preparations than it is to post a more complicated recipe. But with Kale, I’ve been finding that the simpler the better and while I’m a fan of all three recipes featured in this Simple Series (including Raw Emerald Kale Salad and Steamed Sesame Kale), I am absolutely addicted to the Kale Chips. They are exactly what they sound like – crispy pieces of Kale with just a sprinkling of salt and a little olive oil to help them crisp up (baked, not fried). I realized just how good they were when a friend asked me how long they would keep in an airtight container, and I said “I have no idea – they’ve never lasted that long in our house!” Guilt-free chips...

Click here to download and print a pdf of this recipe:

Simple Series :: Kale

april 18, 2009 | meat | contents

Click on an ingredient and link to a past 24 Boxes post using that item.

• Pork Chops
• Pork Sausage
• Ham Steak
• Beef Arm Roast
• Burger Patties
• Ground beef
• Chicken
• Eggs (2 dozen)

source: Cedar Valley Sustainable Farm

From the Archives... Skillet Lasagna
Click here to download and print a pdf of this recipe