Monday Night Meat

Every fourth Monday potluck, after the food has been consumed and the kids are running around, the adults sit around and divide up...meat.

For the last year or so a handful of the regular Monday Night-ers have been a part of a local meat CSA. Each family gets anywhere from 5-10 pounds of local, grass fed meat, depending on what they've signed up for.

Almost all of the families in our potluck group belong to a produce CSA - and make their way to a local farm to pick up their weekly bounty during the late spring to early fall months. A good portion of the meals eaten during potluck contain a lot of these local, fresh fruits and veggies and we all stand behind the idea that eating locally produced food is both important for our health and our community.

Sustainability is something I try to adhere to when selecting what food I buy and prepare. I'm lucky to live in an area where farm fresh food - including meat - is readily available. I am in love with the idea that we can support a farm that not only treats it's animals humanely, but practices organic, green ways of running a farm.

When the opportunity to join in on a meat CSA opened up, we jumped at the chance. My family signed up for 5 pounds of meat, and each month I sort through the huge cooler to pick and choose what we'll take home.

This past Monday was a meat share day, and I'm happy to report I chose some stew meat (which we'll cook up with some carrots, potatoes, spices and other yummy stuff for dinner), some chicken parts, ground beef, and a couple of steaks (which have already been eaten, fresh off the grill).

We don't know ahead of time what types of meat we'll get each month - that's up to the farm and what they have available. It almost feels like opening up a present each time to see what meat we've received. It's not unusual to hear shouts of "Yes!! Bacon!" upon opening of the cooler.

There are usually choice cuts that people may barter over...bacon is a hot commodity as well as lean cuts of brisket. We're usually pretty good about doling things out evenly, and if somebody got stuck with extra ground beef or chicken parts one month, they'll be sure to pick up a Delmonico steak the next share.

As excited as I was to join the meat share, there are months that go buy where I stare at the meat in my freezer, unsure what I want to do with it. At the same time, it's nice to know that a pound of ground beef is only a thaw away from being used. Being a part of this meat CSA has definitely provided more avenues for trying out new recipes and perfecting old ones, like my shepherd's pie.

Currently, when I open my freezer I find myself staring at a bunch of ground beef, chicken legs/thighs, a few steaks and one bone in chicken breast...who's got some recipe ideas?

Cozy Cooking

It's yet another Monday where the weather has conspired against me. Instead of a crisp, cool fall day, it's one more gray, rainy 'blah' of a day where all you want to do is hunker down on the couch with a warm blanket and mug of hot cocoa.

While I don't necessarily have that luxury, I do have potluck to look forward to later this evening, and it will have to be my surrogate blanket and cocoa. I do find that the weather tends to dictate how I cook. When it's hot and muggy I veer towards raw or barely cooked dishes, and winter time is usually rife with filling casseroles, soups and stews.

So...what does one make on a day that just lends itself to lazying around and keeping cozy?

Cozy food.

In my mind cozy food is something that isn't too difficult to make and warms up both your home and your body. In that spirit, I decided to make a baked rice dish...one that I've been making variations of for a while now.

It's super easy and basically cooks itself. I chop up a bunch of carrots, onions, celery and garlic and saute in a large dutch oven. Add 3/4 cup of lentils, 1 cup of rice and 3.5 cups of broth and seasonings of your choice.

Rice, lentil & veggies before broth is added

Pop it into the oven at 350 for an hour. Then, add a a few handfuls of some chopped greens (we went with dino kale) and your favorite shredded cheese, stir and bake for another 10 minutes.

Steamy casserole, right out of the oven

In addition to the casserole, my friend Rachel - who stayed the weekend - decided to prolong her trip and stay for potluck. We decided to bring an extra dish to feast on. There's something energizing about cooking with a friend and this was no exception. We tossed ideas back and forth before settling on roasted butternut squash and leek puff pastries.

We didn't have a recipe, and neither of us had made this before - but it came out perfectly. We roasted a butternut squash and mashed it, adding it to a bowl of sauteed leeks, cumin, salt and chili powder. After rolling out some store bought pastry dough, we made little pockets of awesomeness and brushed them with and egg wash before baking them at 400 for twenty minutes.

Both dishes fit in with everything else that showed up tonight. We dined on ribs, garlicky potatoes, a squash/walnut/lentil dish and to top it all off a delicious chocolate cake in celebration of a birthday that just occurred. I'm currently sitting here stuffed, satiated and already looking forward to next Monday night!

Yum.

Potluck Babies

The other day I was busy in the kitchen, whipping up a shepherd's pie while catching up with a friend on the phone. As I finally layered the whipped potatoes on top of the savory beef filling, I explained to my friend that I had to get going, since I had to deliver this dish.

She asked me where I was going and I explained that potluck friends of ours recently had a baby, and I was bringing them dinner. My friend was surprised and commented on how sweet that was of me to do so. I explained to her that "I'm not doing anything extraordinary...this is just what we do."

When you intentionally create a community, you do so with the understanding that you'll be there to pick up the slack and help out when need be. In my mind, there's no greater need (or joyous occasion) then the birth of a new baby. Sure, making a meal and bringing it over also guaranteed me prime baby snuggling time, but I also had the responsibility of ensuring that the family was well nourished. 

Over the three years that we've been together, there have been four births and all have been celebrated and handled in the exact same way. Somebody steps up to the helm and creates a "meal train" - organizing everyone so that a fresh, home cooked meal is delivered to the family every couple of days for up to two months. 

As I made the shepherd's pie (and chocolate chip cookies!) I realized that I didn't have anything on hand for our evening meal, and perhaps I should have made two or thought ahead to plan something for us. My mind was clearly focused elsewhere, and I assumed a quick stop at the grocery store on the way home would suffice.

My son and I brought the food over (the second meal we've prepared for them) a little bit later and the moms all caught up while the older kids played. Eventually it was nearing dinner time, but before I could give the instructions on how to heat up the meal, we were invited to stay and enjoy dinner with them.

Of course we said yes...I mean, how could I say no to freshly made shepherd's pie and more baby cuddles? 

At some point in the evening I shared the earlier conversation I had and we all came to the conclusion that we're both proud and happy to be a part of this little community...one that steps up and helps out when needed. 

We're certainly not saints and have had our share of struggles and issues within the group. At the end of the day we're a close, cobbled together family and what family doesn't have issues? But...just like family, we're there for each other even if that just means sharing a home cooked meal.

*The recipe I used for the shepherd's pie was a variation on Alton Brown's recipe, substituting beef for the lamb amongst other slight changes.

Food & Farm

Last night was a classic example of why I love my "homegrown" community. We came together for food and fun, and left having discussed food on a whole other level.

I'm lucky to live in a community where food politics isn't a foreign concept, and in fact - is a welcome discussion in most places. This same community also strives to spread the concept of not only food equity, but farm-fresh food equity to as many people as possible.

One way they're trying to do this is with the program, Grow Food Northampton. Their current goal is to raise enough money to purchase farm land that will aid in their overall goal: promoting food security  by advancing sustainable agriculture in the Northampton, Massachusetts area.

I first heard of Grow Food Northampton earlier in the year when I signed a petition geared towards purchasing a certain plot of land in hopes of starting a community farm. How could I not get behind this mission? I certainly agree with the various goals they hope to achieve and do my best to live them at an individual level.

Farm to table dining is something I strongly believe in - even going as far as to plant my own garden in the limited space we have at our home. In our area, most people are able to find farm fresh produce and meat at their local grocery stores or farmers' markets, but having a farm specifically run for the purpose of feeding the community at large? That's taking the next step and I'm excited to be able to help get it off the ground.

Two of our potluck members are on the board for Grow Food Northampton and their enthusiasm for this project spread quickly to everyone else. In fact, by the end of the evening we had decided to make a group donation, in the name of Monday Night Potluck, in the hopes that they'll be able to purchase all the farm land they have their sites on.

We ate while we talked, and it wasn't hard to see the influence that local farms and gardens had on the meal right in front of us...kale, broccoli, cauliflower, potatoes, turkey and tomatoes from local sources made up our dinner in the form of a baked ziti with ground turkey and homemade tomato sauce, spaghetti al cavofiore, and creamy broccoli soup.

I need to learn to take pictures *before* we start eating

Local cider (and beer!) as well as bread and cheese rounded out the meal, serving as a reminder that we rely strongly on the success of local farms. If you're from this area and haven't heard about Grow Food Northampton - now would be a great time to look into this project. If you're not from around here, perhaps take a moment to check it out and become inspired.

I am proud to say that I've donated to Grow Food Northampton and am excited and curious to watch this project as it grows. If you're interested in watching how a community grows their own garden and are curious to learn more about Grow Food Northampton, you can check out their website as well as take a look at the video below.

Stuffed Squash

After last week's missed potluck I woke up today craving my friends and delicious food (that I didn't have to prepare solely by myself!).

I was also excited to figure out just exactly what I planned to do with the acorn squash that was in my possession. I'm a huge fan of simply roasting the squash with a little butter and a touch of brown sugar, but sometimes I like to jazz it up a bit.

I thought about going with one of my favorite acorn squash recipes, but in the end decided to let the pantry dictate the direction I went with.

While the squash was roasting, I put up a pot of "gourmet mixed rice" (Just fancy talk for mixed short and long grain brown rice, some Japonica rice & some pretty black rice) cooked with butter and vegetable broth. I decided to mix the finished brown rice with some raisins and toss it into the squash during the last ten minutes of cooking.

Roasted acorn squash

If I could somehow link you to how phenomenal my house smelled, I totally would. But for now - you'll have to take my word for it.

Stuffed to the brim

I'll do my best not to take just a wee little taste before it's time to head out to potluck, and will be back soon to share with you all the other delicious dishes I'm positive will be waiting for me tonight...

Nowhere Near a Chef

When I first came up with the concept of this blog, I knew I wanted to have a space to document my journey in learning to cook and intentionally create community. I also wanted some sort of cute, catchy name to sign off posts with but had a hard time coming up with one.

I decided to go with "An almost chef" because while I'm nowhere near the level of an actual chef, "An almost cook" just sounds weird. So, yeah...basically it was a matter of linguistics over reality. I feel somewhat like a fraud, since I have no culinary training whatsoever beyond hours of watching Top Chef or Food Network.

Really, I'm like five steps beyond knowing how to boil water and make toast, but I'm constantly learning and am pretty good about reading and following a recipe. However, I also have a horrible penchant of doing my own thing...which sometimes results in fabulous new recipes, but can also end up more towards the inedible. It's a good thing I'm stubborn, and not easily deterred.

My passion for simple, accessible, and as close to home grown food as you can get continues to fuel me in one day attaining the "almost chef" status.

So...what did this almost-but no where near really-chef make for dinner last night? A simple tuna-noodle dish made with <gasp> canned tuna and tomatoes from our garden and a side of peas.

Despite some chilly nights, our heirlooms are still doing surprisingly well

I followed it up with a couple whole-wheat chocolate chip cookies I made earlier in the day. While you'll probably never see this meal on any five star menu, it's just the way we roll here...simple, easy and if you're lucky...mostly homemade.

Eating (somewhat) En Vogue

If the New York Times slaps it on the cover of their weekend magazine, you know it's trendy...

October 10th, 2010 issue

For their self titled "Food Issue," the NY Times focused on the numerous ways food brings people together. They were definitely successful in sharing a variety of peeks into different aspects of this theme. One article highlighted a promising new restaurant in Crown Heights that attempts to bring together a diverse neighborhood while maintaining a strictly kosher kitchen. Another discussed the pros and cons of buying and sharing the yield of an entire cow. 

While I commend the magazine for celebrating the time honored tradition of "eating together," I was frankly shocked that they didn't have at least a side bar on community potlucking. Perhaps I've built up this idea so much in my own head, that I think people everywhere are gathering together on a weekly (or even monthly) basis to share food and quality time together for the sole purpose of celebrating community. 

I guess potlucking is still on the fringe of what's hip. But, I have a sneaking suspicion that more and more people will latch onto the concept soon. It really is the perfect mix of food politics, slow food, intentional community and just one hell of a good time. Until then, you can check out the various articles on other types of 'eating together' online.

Potluck...postponed.

Like anything else in life, Monday night potlucks don't always go off without a hitch. In fact, sometimes we <gasp> don't even have them. Those instances are few and far between, for sure, but they do in fact happen. Today just so happens to be one of those days.

With the long Columbus Day weekend, many of our regulars had jam packed weekends, either here or away and ended up needing a quiet night at home. We were definitely feeling the pull to stay at home ourselves, having just come back from a weekend out of state visiting my folks and attending a wedding. (A fabulous, outdoorsy, perfect fall-in-New England wedding that celebrated delicious, local, slow food. In fact most of the produce was provided by the groom's brother's farm!)

A night in to recharge for the week seemed to be in the cards for most everyone, so potluck has been put on hold until next Monday. That means that the stuffed acorn squash I was planning will have to hold until next week as well. Good thing squash is a fan of being stored.

Instead of gathering with friends and a variety of food tonight, we went out to one of our favorite local Mexican restaurants. Somehow, I'm sure we'll find solace over the missed Monday potluck amidst fresh fish tacos, beef taquitos and homemade horchata.

Grainy photo of delish dinner courtesy of my phone

Butternut Squash Pie

One of the highlights of this past Monday's potluck for me was my friend Katie's butternut squash pie. In fact, I enjoyed it so much, that I'll most likely be bringing a version of it to Thanksgiving this year. I asked her if she would share the recipe, and she was kind enough to do so.

so there really is no official recipe, i just wing it.  the finished result is always slightly different depending on the little tweaks and how good your squash is.  but here it goes.

this makes enough filling for two pies.  

halve two butternut squash.  roast, along with 2 whole pears, until soft.

in a blender or food processor, combine:

roasted squash (not the skin, of course)

baked pears (not the stem or seeds, of course)

2 eggs

hearty splash of milk (or cream if you are feeling rich)

dash of cinnamon

splash of maple syrup

touch of salt

BLEND! until smooth.  this mixture should be fairly liquid.  think babyfood.  adjust flavors to suit your taste.  if the squash are particularly mealy or tasteless, i usually add more maple.  if the squash is nice and sweet, you won't need much extra sweetener.  

pour into two pie shells. i prefer to prebake mine for a little while.

bake for 10 minutes at 425.  then turn down the heat to 350 and bake for another 10-15, or until pie has set.

i prefer this pie after it has chilled in the fridge.  it's a little too much like babyfood when it is warm, but perfect cold.  and while it's not savory, it doesn't have much sugar and can be served to the kiddos for any meal.   mine love it.

Cooking Cajun

Having never attempted Cajun cuisine, I had no idea how this dish was going to turn out. I figured that since I was using a jambalaya mix that included the rice and many of the important seasonings that I was half way there.

As I mentioned before, my friend Nicole had sent me a variety of Bayou Magic - a special blend of her grandfather's special Cajun spices. I still needed to get a few more ingredients, but the overall preparation of this dish was pretty easy.

When I assembled the rest of the ingredients I realized that I didn't have the can of diced tomatoes it required, but a trip out into the garden and a quick dice/saute of a handful of squishy tomatoes ended up being my substitute. I hadn't even really begun cooking and was already putting my own, "not-quite-a-cook" spin on things.

I crossed my fingers that my eye-balled proportions of chopped tomatoes would roughly equal the missing can and plunged ahead. I had been at Whole Foods when I realized that I needed a few other ingredients for this dish, and after a panicked call to Nicole, I was able to get the last few things - a can of cream of celery soup and some french onion soup. 

Nicole let me know that her family usually goes for the Campbell's, but seeing as I was in Whole Foods, this jambalaya was quickly turning into some New England/bougie version. 

You also need bay leaves & some extra Bayou Magic seasoning

Almost everything else was pretty much by the book...I followed the recipe right on the label of the jambalaya packet.

I started by poaching four large chicken breasts (instead of a whole chicken) in water seasoned by the Bayou Magic powder. Then, once the chicken was cooked, I took it out and added the soups, tomato, bay leaves, contents of the package and some sausage. 

Since we keep kosher, I had to change up the recipe, and instead of using smoked pork sausage, added some delicious turkey and chicken andouille sausage I picked up at Whole Foods. While I let that come up to a boil, I cubed up the cooked chicken, only losing a few pieces to my son's belly. 

I added the chicken back in and then let it cook. The house smelled absolutely phenomenal and it actually looked like jambalaya! 

Then it was time to taste test. I needed to try a bit to see if the rice was fully cooked, and when I went to taste it, I literally had to fight back tears. It was really spicy. I thought that perhaps I had bit into a spicy part, so a little later I tried some more. I swear my tongue turned numb, and my lips burned for a good five minutes afterward.

I panicked, thinking that I had somehow ruined the dish, perhaps added too much Bayou Magic at the start. But, once people started filling up their bowls, and then their stomachs, it became apparent that I was the problem, not the jambalaya. 

My new goal? To toughen up my taste buds for the next time I attempt some Cajun Cooking. 

Rain, Rain Go Away...

While I stockpile wood for the eventual ark I will be building, I've been coming up with other ways to beat the non-stop rain we've been having here in New England. Thankfully, this past Monday's potluck helped me forget that I haven't worn any other shoes besides my rain boots in a week, that my basement might be flooding, and that my hair isn't always this frizzy.

For a few hours I could focus on delicious food and fabulous friends - both things that warmed my house up, since we hosted. One thing I love about our weekly potlucks is the way that we're able to include people at a moment's notice. My friend Rachel happened to be in town with a friend of her own and I told her to swing on by. They were both welcomed with open arms and smiling faces.

As I mentioned before, I made jambalaya and I have a post coming later this week detailing that experience. The result was...well, it was an empty pot with mixed reactions. Most everyone loved the jambalaya, but apparently it was I who couldn't stand the heat. I loved the flavor of it, but the overpowering heat of the dish had me eating it with a slice of French bread in one hand and a glass of milk in the other.

The fact that nobody else's eyes were watering or nose was running is proof positive that I'm a wuss. It's as close to scientific proof as I'm going to get. Thankfully, there was a whole host of other delicious food that didn't scald my delicate tongue.

By the time I snapped a photo, most of the food had been eaten!

Katie made a delicious butternut squash and pear pie and promised me the recipe soon, and trust me - you're going to want to make it. The crust was crumbly, while the actual pie was silky smooth and not overly sweet (a failing of many squash pies in my opinion). The hint of roasted pear gave it that something extra special that had me going back for a second slice.

In addition to the pie, we had roasted broccoli, mashed sweet potatoes with leeks, noodles, a fabulous spinach salad (with pecans - which I've decided are my 2nd favorite nut) and ice cream for dessert.

The meal was super satisfying and even despite my weak palette, I enjoyed every last bite. I also enjoyed that as my friend Rachel left, she remarked that she now understood why I am always so excited for Monday nights.

Feeling Spicy...

Woke up to another grey, chilly Monday morning today. We decided to host potluck tonight, so I'm looking forward to the house warming up shortly as I make my dish for the evening.

I have no idea what anyone else is making yet, and in fact, have no idea who's even coming...it seems to be a slow moving morning for everyone.

I do know, however, that I will be attempting to make a chicken based jambalaya. This is definitely going to be a first, as not only have I never made jambalaya before...I've never eaten it either. My good friend Nicole, who hails from Shreveport, Louisiana, sent me some of her grandfather's cajun spices, including something to make jambalaya.

Nicole and I had been discussing regional favorites, and I had sent her a box of local apples to make a proper New England apple pie. In return, she told me all about growing up in Louisiana and eating tons of gumbo, jambalaya and other spicy cajun dishes. I told her I'd be willing to try one myself, and she insisted on sending me some of her grandfather's special spices.

I've assembled all the rest of the ingredients and am excited to see how it turns out. Based on my quick google search, it looks like it should be a tasty dish...

...but you never know what can happen in my kitchen! I'll be back later this week with pictures of my first attempt at Jambalaya as well as a run down of what else was at this week's potluck. Until then, let me know if you have any favorite "down-home" recipes to share.

Potlucking: The How To

Ever since starting this blog (and for some time before), I've had many people wonder just how we do it.

Do what? I ask.

"Potluck."

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I love that this phenomenon has started to become so commonplace that it's been turned into a verb. So, allow me to share my 'potlucking' knowledge with you all. The following is my Not-so-official Guide to Potlucking.

The first thing I should probably point out is that while this is meant to be a set of helpful guidelines, every potluck group will be different. As you continue to meet you'll find what works best for you, and what doesn't.

1. Find a group of friends that you like.

This might seem obvious, but you never know. A lot of people ask how we all got together. The answer is quite simple: We're friends. We started off hanging out at the park together, or meeting for lunch and at times would plan "get-togethers" at each others homes, sometimes with a meal involved. We realized that not only did we enjoy hanging out, but we really enjoyed the interaction and camaraderie that meal time provided.

It helped that the idea was borrowed from one of the original potlucker's parents who had been meeting with their own potluck group for over thirty years. It made the transition from being"simply friends" to "friends who potluck" much easier.

We've been meeting every Monday for over three years now, so it definitely helps to have a group of people that you will enjoy spending quality time with. You want to be eagerly anticipating your potluck night, not anxiously figuring out ways to avoid it.

2. Ask them.

Something as simple as sharing a weekly meal with a group of friends sounds almost effortless, but taking that first step can be tricky. There can be all sorts of politics involved. Who to ask? Who not to ask? What if certain people *you* like don't get along with each other?

This is where the community aspect comes into play. Communication is the foundation for any successful community and it's no different with a potluck group. You'll be sharing time with these people every week, so you'll want to make sure you can talk with them.

However, you can "trick" folks into potlucking if you're too nervous or overwhelmed bringing it up in the first place. Invite everyone over to your house for a random potluck and then hit them with "Wow, wasn't that fun? We should do this more often..."

Of course, if it wasn't that fun, then you're on your own. Can't help you there.

3. Plan Ahead.

Once you've gotten a willing group of participants together, now it's time to create a set of guidelines to be followed each week. How strict or loose they are depend entirely on your group. We started off with what we thought was a well organized method, but found that it didn't really work for us.

This method included a rotating schedule of who brought what. For instance during one week, Family A would bring a protein, Family B would bring a veg, Family C would bring a grain, Family D would bring dessert and so on...

The next week it would rotate one spot so Family A now brought a veg, Family B brought the grain, Family C brought dessert and Family D brought the protein, etc...

We originally thought that would be the fairest way to set things up so one family didn't feel pressured to always bring the protein (sometimes the most costly and time consuming dish). However, as egalitarian as this method strives to be, it felt stifling for us. What happened, for instance, if I had a lovely selection of greens from my garden that just demanded to be used, but I was slated for the grain dish? Sure I could always come up with a grain dish that used greens, but that's not always fun.

Instead, we set up a Google list where we email each other each week. Somebody will start out asking who is up for hosting (we do our best to rotate who hosts), and then describe what they're bringing. Sometimes somebody will have a dish in mind, or announce a certain craving and it spirals out from there.

Occasionally we'll have "theme nights" that are created serendipitously, where we're all on the same food wave-length. Other times we've been known to have meals consisting solely of appetizers and side dishes, and they are just as enjoyable.

4. Enjoy yourselves.

The best part about potluck is that you're pausing in your week to slow down and enjoy a meal with friends. This rule is especially important to remember if you're the one hosting. Try not to fuss and worry about clean up or if everyone has enough to eat. Ideally, you'll all chip in with the clean up, and I have yet to leave potluck hungry!

5. Learn as you go.

In the three years since we've started potluck I've learned a lot about how group dynamics work. Sometimes you'll all be on the same page. Other times? Not so much. You'll have families or individuals that will drop from the group while other, new families may join the fold.

You'll also start to learn about your own particular group's needs and likes/dislikes and tailor your weekly dinners to those. Perhaps it's better for you all to meet for Sunday brunch, or Wednesday evenings. Maybe you really need a regimented system, or you find that being relaxed about what happens is best. 

Feel free to try new things and be okay with them when they don't work. Over time you'll find a system that is unique to your group, and even then it probably won't stay static. Our own group has changed and evolved throughout the past three years and we look nothing like we did when we started, yet it's still just as enjoyable. 

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If you already have a potluck group going or are hoping to start one, I'd love to hear from you. Please share your experiences with me in the comments below or via email.