This smoked, yogurt marinated beef roast was served for Cindy’s birthday dinner, where I wanted to do something very tasty, a bit unusual and didn’t require hovering over the stove in the kitchen for a long time, as we were busy with catching up in the office after two successive weekends presenting at gardening shows.
We are fortunate to have some locally raised beef that is delicious in its own right, so that made a perfect base on which to build. I was perusing one of the newer issues of Saveur magazine and came across the dessert idea – a baked yogurt tart – and saw the recipe for grilled yogurt marinated lamb chops. This is our version, slow roasted and smoked over mesquite charcoal in a Kamado, or Japanese ceramic grill. I roasted this at about 300°F for just a bit over 2 hours, as grass-fed beef shouldn’t be cooked as long as conventionally raised beef roast.
The results were fabulous – the beef roast had a rich, smoky beef flavor that is missing in store bought beef, followed by the tangy, complex flavors of the marinade. Prepare this in the morning and roast it in the afternoon, planning about 2 – 3 hours for the roasting, depending on the size of your roast.
This is the perfect centerpiece for an impressive and delicious dinner that won’t take all of your day to prepare!
Scroll down after the recipe for photos showing the process.
Here’s what could come out of your garden for this recipe – Onion and Cumin, along with garlic you’ve grown!
Grind cumin, green cardamom, caraway, star anise in a mortar and pestle. Add to mixing bowl with yogurt.
Peel and crush garlic into a paste in mortar and pestle.
Stir yogurt, freshly ground spices, garlic paste, zest and lemon juice in a bowl.
Butterfly beef roast in a circular cut about 1 inch thick, lay open and spoon yogurt marinade over, leaving a small amount for the outside.
Roll up and tie with butcher's twine, spoon remainder of marinade on outside.
Cover with foil, marinade for 4 hours in refrigerator.
Heat charcoal or covered gas grill to medium. 300°F is target temperature. Once temperature is stabilized, roast beef for 2 - 2 1/2 hours, turning once each hour.
Roast until desired doneness, then remove and let sit on platter for 5 - 10 minutes. Slice and serve.
Recipe Notes
Grass-fed beef will be tough and chewy if cooked to the usual USDA temperatures most of us are used to. The USDA recommends the beef be cooked to 145 - 170°F, while 120 - 140°F is best for pastured or grass-fed beef. Shannon Hayes at www.grassfedcooking.com has taught me the most about bringing the rich and delicious flavors from these meats!
A close-up view of the spices. I actually didn’t use all of them, but had gathered them when doing the brainstorming and adaptation of the original recipe.
I prefer to hand grind my spices when I have the time, the flavor is much better, more defined and richer than with a blender or mechanical spice grinder. The crushing and twisting motion really does make a difference. We also found this applies to the flavors of pesto!
There is green cardamom, star anise, caraway and cumin seeds in there.
During the grinding process, the most amazing aromas drift up. Cindy had come in and commented on how wonderful it smelled already, and I was only grinding the spices! I ground the cardamom pods whole to begin with, then pulled the shells out after crushing them a bit to release their flavors.
Next up was the garlic. I used the “Peel Garlic in 10 Seconds” trick, this time for the whole head. It still only took me maybe 15 seconds! The reason for grinding it instead of dicing or chopping it is to release the oils and flavors that only crushing or grinding will achieve.
After mixing the marinade and butterflying the roast into about an inch thick roll, I applied the marinade and wrapped it back up.
After liberally spooning the marinade on the inside and rolling it back up, I tied it with butcher’s twine, spooned the remainder of the marinade on the outside, put it into a bowl and then into the refrigerator for 4 – 5 hours to do it’s magic!
That afternoon I fired the Kamado up and once the temperature stabilized, the roast went on. I had spread the coals to the outside and put a small round cast iron griddle underneath to divert the heat to be more indirect. Once the internal temperature was 125°F in the center, it was ready to let rest and then slice. Beautiful and mouthwateringly aromatic!
It was hard to walk down wind of the smoker without popping the lid every time to check on it!
Once it had rested for 5 – 10 minutes, I sliced it and we dug in. Of the 4 – 6 pound roast, 3 of us ate only about 1/4 of it, so there will be a number of other tasty dishes that result from this one.
Here’s our adaptation of several classic Asian wilted spinach dishes, usually served either before or alongside the main meal. This is easy to make, downright delicious but with an unusual twist in the flavors that will make it memorable for your guests. Enjoy the flush of spinach, because it is a short-lived season!
Here’s what could come out of your garden for this recipe – Spinach, Chiles and Sesame seeds!
Spinach can be very productive, leaving folks wondering what to do with all of those greens. This Asian- inspired wilted spinach salad uses a pound at a time and is delicious, combining the rich, sweet fresh spinach with the rice vinegar, ginger, pepper flakes and toasted sesame flavors.
Servings: 4
Ingredients
1poundfresh spinachrinsed well, lightly steamed and cooled
1 1/2tablespoonsAsian sesame oil
1 1/2tablespoonsrice wine vinegar
1 1/2tablespoonsminced fresh ginger
1/2teaspoonsugarpreferably raw
1teaspoonhot red pepper flakes
freshly ground black pepper to taste
2tablespoonssesame seedstoasted
Instructions
Make the dressing ahead of time by combining the sesame oil, rice vinegar, ginger, sugar, hot pepper flakes and freshly ground black pepper. Mix well with a wire whisk, taste and adjust seasonings to suit your preference. Set aside to allow flavors to mingle, at least a half hour.
Toast the sesame seeds in a small heavy pan, like cast iron, over medium heat. Stir constantly until they release their aroma and start to slightly darken. Remove, pour into a cool bowl and stir until cooled down to stop toasting, about 1 - 2 minutes.
To wilt the spinach, wash in a sink full of water thoroughly to remove any residual grit or dirt, shake once or twice and add to a deep, heavy saute pan that has been heating over medium heat and cover until just wilted, about 1 - 2 minutes. Remove the lid, turn the heat to high and let the water evaporate while stirring with tongs, about 30 seconds to 1 minute. Remove spinach using tongs to squeeze out any excess liquid and place into a large serving bowl. Refrigerate until cool.
Once cool pour dressing over spinach and toss several times to mix flavors well, then sprinkle toasted sesame seeds over the top.
https://underwoodgardens.com/wp-content/uploads/2014/03/Spinach-and-Sesame-Salad.jpg400620Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2014-03-02 15:23:252024-04-30 17:34:01Spinach Salad with Sesame and Ginger
After Ellen’s article about “Alternative Spinach Greens” she now tells us more about the original spinach. Grown in the cooler season in a rich soil, spinach is delicious – juicy with a nice crunch to it; a mildly sweet flavor and no bitterness. Sort of like a bolder leaf lettuce.
There is little written about the history of spinach. It is a common sight in the grocery stores and at farmers markets. In most areas it is hard to find spinach year round at market, because its season is so short lived, just 6 weeks or so.
Spinach seed germinates best in soils that are 40- 70 degrees F and prefers cool days and nights. At 40 degrees F it may take spinach two-three weeks to germinate, but most seeds will sprout. Whereas waiting for warmer soil temps to plant spinach one will see a decrease in germination and faster emergence of seedlings.
Spinach does well from March through May and again September through November. Spring plantings should be planted 6 weeks before the last frost in moist, nitrogen-rich soils. Consistent watering will produce a long harvest and the best looking leaves. When temperatures get warmer, watering twice a day and the cooling effects of shade cloth will help prolong harvest. Spinach’s season is short and perhaps that played into its status as the first vegetable to be frozen for commercial use.
Fall plantings also do well and will regrow in the spring, providing a few extra and welcome harvests early in the spring when everything is just getting started.
There are two types of leaves on spinach. Smoothed leaf spinach produces an oblong, dark to light green leaf. Savoy-types have slightly crinkled leaves with thicker dark green leaves. Regardless of what kind of spinach you grow, spinach is a well-loved vegetable.
The vegetable was probably bred from Spinacia tetranda, a wild edible green found in Nepal. In 647 AD spinach was taken from Nepal to China where it was referred to as the “Persian green.” Spinach was introduced by the Moors of North Africa to Spain in the 11th century. By the Middle Ages, spinach was grown and sold throughout the rest of Europe, and in England was known as the “Spanish vegetable.” It was not until the 1400’s that spinach became a staple in Mediteranean cooking.
Catherine de Medici, Italian royalty of the 1500’s, preferred spinach over other greens. When she left her home in Florence to marry into the French royal family she brought cooks with her to prepare her favorite spinach dishes. Dishes that are served with a bed of spinach are known as “a la Florentine” in her honor.
Breeding work with spinach began in earnest in the early part of the 20th century when breeders started selecting and hybridizing spinach varieties with disease resistance and those that are slower to bolt. One of the best-known varieties came from that period: ‘Bloomsdale Long Standing,’ a slow-bolting, savoyed spinach that is popular today.
Can you peel garlic in 10 seconds? Not just one clove, but a handful or even a whole head? Can you do 5 or 10 in a row?
Sure you can, we show you how in our very short video! Extremely simple, works every time and completely eliminates the mess, fuss and frustration of peeling garlic.
A couple of tips- if the garlic isn’t quite as peeled as you need, simply shake it a little bit more. If it comes out looking a little crushed, just shake a little less next time. With just a couple of minutes of practice, you’ll be peeling garlic like a pro and will never hesitate to use fresh garlic in your cooking again.
Taste one of these little bright yellow jewels and you’ll immediately discover why they’ve gained a loyal following and a number of equally colorful names. They initially give a strong burst of citrus-like tang, quickly followed by a curious, tingly jolt of electricity sensation that spreads from your tongue to fill your whole mouth that ends in a numb feeling. This all repeats itself for about 15 minutes.
They have become very popular with restaurants that use the buds finely diced in fresh salads, with sliced chiles and lime as a condiment, lightly pickled or candied with desserts. Here is a unique, complex and attention-grabbing sorbet that will intrigue and delight your friends or a dinner party!
Here’s what could come out of your garden for this recipe – Chile and Szechuan Buttons!
This attention-grabbing "fizzy" sorbet makes a very unique tongue-tingling dessert or perhaps the ultimate between-course palate cleanser. Sure to bring the smiles and questions when your guests first taste it!
Servings: 4
Author: James Wong
Ingredients
3fresh mangoespeeled, pits removed and sliced
Finely grated zest and juice of 2 limes
1cupof superfine sugarUse regular sugar if you can't find superfine - powdered sugar has cornstarch in it
1small red chile finely choppedRemove seeds if you are sensitive to heat, or to try for the first time
9small Szechuan buttons finely diced for the sorbet3 diced for the salt coating and a few extra (quartered or halved) to use as a garnish in each dish
Flaky sea salt
Instructions
In a food processor, blitz the mangoes, lime zest and juice and superfine sugar to a smooth puree.
Pour into a freezer safe container, stir in the chopped chile and Szechuan buttons and put into freezer.
After 1 hour, stir the mixture with a fork to loosen and fluff. Do this every hour until fully frozen. The aim is to create an icy, fluffy slush instead of a frozen block.
Once frozen, wet the rim of a Martini glass or small dessert dish with lime then dip the rim into a mixture of sea salt and diced Szechuan buttons. Scoop a small portion into the glass or dish.
Serve immediately with a garnish of halved or quartered Szchuan buttons and a ring or two of sliced chile.
Recipe Notes
The chile should add intrigue and a dimension of flavor, not stand on it's own heat. Start conservatively, then add as flavor is needed. The overall flavor should be one of sweet, then fruity, then slightly sour, then the chile flavor (not heat) and "buzz" of the Szechuan buttons should arrive together, raising eyebrows!
A Cucamelon is a tiny watermelon lookalike originally from Central America that is enjoying its spot in the limelight. Home gardeners are captivated by the look of these jewel-like melons and then often fall completely in love with their crisp, crunchy, cucumber-tinged-with-lime flavor.
After you’ve gotten your fill of fresh cucamelon in salads, salsas, appetizers in bowls of assorted olives, and as garnishes for high-brow Martinis, save some for the winter months with this delightful pickled cucamelon recipe!
Here’s what could come out of your garden for this recipe – Dill, Coriander and of course Cucamelon!
A brilliant way to make these crisp summer fruit last well into the depths of winter, home pickling is far easier than you would ever think!
Author: James Wong
Ingredients
1 1/2cupswhite vinegar - distilled malt or white wine
1tspsalt
4tbspraw sugar
1tbspchopped fresh dill
1tbspchopped fresh mint
1tspcoriander seeds
9ozfresh cucamelons
1fresh grape leaf or oak leaf
Instructions
Pour the vinegar into a bowl and add salt and sugar, then whisk until they have completely dissolved. Stir in the dill, mint and coriander seeds.
Wash the cucamelons in water and pour into a sterilized jar. (Run the jars through the dishwasher and dry in a warm oven set to its lowest temperature.)
Scrunch up the grape or oak leaf and place it on top of the cucamelons. The tannins in the leaf will slowly disperse outwards and help keep the fruit crisp.
Pour the seasoned vinegar into the jar and seal tightly.
Refrigerate for 2 weeks. The cucamelons will be pickled and ready to eat. Once opened, store in the refrigerator. They will keep up to 3 months, but most likely won't last nearly that long!
Yields about 1 quart.
Recipe Notes
Pick enough cucamelons to make several jars of pickles, as you will go through one jar very quickly once people get a taste of them! Makes a most impressive and unusual gift, especially once the weather is cold. Your recipient will remember this gift for a long time!
https://underwoodgardens.com/wp-content/uploads/2014/02/Cucamelon2.jpg478850Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2014-02-11 09:47:222024-06-24 19:30:52Pickled Cucamelon with Dill and Mint
Smoked Yogurt Marinated Beef Roast
This smoked, yogurt marinated beef roast was served for Cindy’s birthday dinner, where I wanted to do something very tasty, a bit unusual and didn’t require hovering over the stove in the kitchen for a long time, as we were busy with catching up in the office after two successive weekends presenting at gardening shows.
We are fortunate to have some locally raised beef that is delicious in its own right, so that made a perfect base on which to build. I was perusing one of the newer issues of Saveur magazine and came across the dessert idea – a baked yogurt tart – and saw the recipe for grilled yogurt marinated lamb chops. This is our version, slow roasted and smoked over mesquite charcoal in a Kamado, or Japanese ceramic grill. I roasted this at about 300°F for just a bit over 2 hours, as grass-fed beef shouldn’t be cooked as long as conventionally raised beef roast.
The results were fabulous – the beef roast had a rich, smoky beef flavor that is missing in store bought beef, followed by the tangy, complex flavors of the marinade. Prepare this in the morning and roast it in the afternoon, planning about 2 – 3 hours for the roasting, depending on the size of your roast.
This is the perfect centerpiece for an impressive and delicious dinner that won’t take all of your day to prepare!
Scroll down after the recipe for photos showing the process.
Here’s what could come out of your garden for this recipe – Onion and Cumin, along with garlic you’ve grown!
Grass-fed beef will be tough and chewy if cooked to the usual USDA temperatures most of us are used to. The USDA recommends the beef be cooked to 145 - 170°F, while 120 - 140°F is best for pastured or grass-fed beef. Shannon Hayes at www.grassfedcooking.com has taught me the most about bringing the rich and delicious flavors from these meats!
Adapted from Saveur Magazine #163
We assembled all of the ingredients to start.
A close-up view of the spices. I actually didn’t use all of them, but had gathered them when doing the brainstorming and adaptation of the original recipe.
I prefer to hand grind my spices when I have the time, the flavor is much better, more defined and richer than with a blender or mechanical spice grinder. The crushing and twisting motion really does make a difference. We also found this applies to the flavors of pesto!
There is green cardamom, star anise, caraway and cumin seeds in there.
During the grinding process, the most amazing aromas drift up. Cindy had come in and commented on how wonderful it smelled already, and I was only grinding the spices! I ground the cardamom pods whole to begin with, then pulled the shells out after crushing them a bit to release their flavors.
Next up was the garlic. I used the “Peel Garlic in 10 Seconds” trick, this time for the whole head. It still only took me maybe 15 seconds! The reason for grinding it instead of dicing or chopping it is to release the oils and flavors that only crushing or grinding will achieve.
After mixing the marinade and butterflying the roast into about an inch thick roll, I applied the marinade and wrapped it back up.
After liberally spooning the marinade on the inside and rolling it back up, I tied it with butcher’s twine, spooned the remainder of the marinade on the outside, put it into a bowl and then into the refrigerator for 4 – 5 hours to do it’s magic!
That afternoon I fired the Kamado up and once the temperature stabilized, the roast went on. I had spread the coals to the outside and put a small round cast iron griddle underneath to divert the heat to be more indirect. Once the internal temperature was 125°F in the center, it was ready to let rest and then slice. Beautiful and mouthwateringly aromatic!
It was hard to walk down wind of the smoker without popping the lid every time to check on it!
Once it had rested for 5 – 10 minutes, I sliced it and we dug in. Of the 4 – 6 pound roast, 3 of us ate only about 1/4 of it, so there will be a number of other tasty dishes that result from this one.
Spinach Salad with Sesame and Ginger
Here’s our adaptation of several classic Asian wilted spinach dishes, usually served either before or alongside the main meal. This is easy to make, downright delicious but with an unusual twist in the flavors that will make it memorable for your guests. Enjoy the flush of spinach, because it is a short-lived season!
Here’s what could come out of your garden for this recipe – Spinach, Chiles and Sesame seeds!
History of Spinach
After Ellen’s article about “Alternative Spinach Greens” she now tells us more about the original spinach. Grown in the cooler season in a rich soil, spinach is delicious – juicy with a nice crunch to it; a mildly sweet flavor and no bitterness. Sort of like a bolder leaf lettuce.
Peel Garlic in 10 Seconds
Can you peel garlic in 10 seconds? Not just one clove, but a handful or even a whole head? Can you do 5 or 10 in a row?
Sure you can, we show you how in our very short video! Extremely simple, works every time and completely eliminates the mess, fuss and frustration of peeling garlic.
A couple of tips- if the garlic isn’t quite as peeled as you need, simply shake it a little bit more. If it comes out looking a little crushed, just shake a little less next time. With just a couple of minutes of practice, you’ll be peeling garlic like a pro and will never hesitate to use fresh garlic in your cooking again.
Szechuan Button and Mango Sorbet
Taste one of these little bright yellow jewels and you’ll immediately discover why they’ve gained a loyal following and a number of equally colorful names. They initially give a strong burst of citrus-like tang, quickly followed by a curious, tingly jolt of electricity sensation that spreads from your tongue to fill your whole mouth that ends in a numb feeling. This all repeats itself for about 15 minutes.
They have become very popular with restaurants that use the buds finely diced in fresh salads, with sliced chiles and lime as a condiment, lightly pickled or candied with desserts. Here is a unique, complex and attention-grabbing sorbet that will intrigue and delight your friends or a dinner party!
Here’s what could come out of your garden for this recipe – Chile and Szechuan Buttons!
The chile should add intrigue and a dimension of flavor, not stand on it's own heat. Start conservatively, then add as flavor is needed.
The overall flavor should be one of sweet, then fruity, then slightly sour, then the chile flavor (not heat) and "buzz" of the Szechuan buttons should arrive together, raising eyebrows!
Adapted from Homegrown Revolution
Pickled Cucamelon with Dill and Mint
A Cucamelon is a tiny watermelon lookalike originally from Central America that is enjoying its spot in the limelight. Home gardeners are captivated by the look of these jewel-like melons and then often fall completely in love with their crisp, crunchy, cucumber-tinged-with-lime flavor.
After you’ve gotten your fill of fresh cucamelon in salads, salsas, appetizers in bowls of assorted olives, and as garnishes for high-brow Martinis, save some for the winter months with this delightful pickled cucamelon recipe!
Pick enough cucamelons to make several jars of pickles, as you will go through one jar very quickly once people get a taste of them!
Makes a most impressive and unusual gift, especially once the weather is cold. Your recipient will remember this gift for a long time!
Adapted from Homegrown Revolution