Lessons from the Fight of the Turquoise Bee Apiary

Year two of beekeeping is now well underway as are the lessons. These bees have so much to offer, not just the products of the hive but in their everyday lessons.

One of the many surprises of this journey for me has been the friendship of my beekeeping partner Paula. When the idea of keeping bees got inside me I didn’t know how physically demanding the work would be. As it turns out, I could not do this without Paula, physically or emotionally. I am thankful each and every day that Paula is on this journey with me. Our partnership is perfect in every way and perhaps for me, it is the lessons of the bees that have allowed me to collaborate in this endeavor.

I am a go at it alone kind-a-gal. I like to be in complete control of my every breath, especially at work. I am not a team player. I never liked group projects at school. In the kitchen, stay clear please. I don’t want anything other than my own efforts to impact the outcome of anything. I am not particularly proud of this characteristic but it is somewhat bittersweet. I am sure it is because of this dominating quality that I am so very successful at managing my Celiac disease. What other significant medical problem can you think of that an individual can actually completely control by what they put in their mouth. I love total control, being in charge of making the plan, executing the plan and getting the results, on my own, just my terms.

Enter the honeybee, or more specifically the colony where the collective efforts of all are completely interdependent. Without the collective work of the socialized colony, nothing would get done. Their engineering miracle is achieved by the collective work of thousands of bees. Building comb, collecting pollen, nectar, tending to the queen, nursing the larva, guarding the hive, all of it completely dependent on the work of the colony. No single bee or handful of bees could make this happen. They are in a constant state of communication with each other, directing forgers to the pollen, water and nectar sources through wing motions and dancing. The hive is made up of 30,000 or more bees, living and working together. There is overwhelming evidence of organization and harmony in the hive that one can hardly look past the lesson of democracy. Collective fact-finding, vigorous debate, and consensus building, the honeybee has much to teach us when it comes to collective wisdom and effective decision-making. I think beekeeping should be a required hobby for all of our politicians! As for myself, I am watching and learning and I think I have become a slightly better colleague, paying more attention to those around me at work and pitching in when I might otherwise be serving my own purposes. It is a small step and I have a long way to go but these bees have taught me a great deal about working together. I am not saying I am ready for a group project yet but I am less about my own agenda, which is good.

Wild Mushroom Ragout

Ah wild mushrooms, the quintessential spring ingredient, worth their weight in gold, literally! I wish I could afford to eat these exotic treats more often, but alas, on a regular basis they are not in my budget. For a special occasion, yes, I will indulge.

A few weeks ago we had company for dinner, company I wanted to impress so I pulled out all the stops, crab salad with steamed asparagus tips, grilled sirloin with tarragon butter, truffled mashed potatoes, wild mushroom ragout, and passion fruit tarts drizzled with blood orange sauce. It was an over the top menu and a wonderful meal. The wild mushroom ragout was the center piece! Visually stunning and a divine addition! The woody, earthy flavors of the mushrooms are intensified by being sautéed with fresh herbs and garlic. The recipe is adapted from the girl and the fig, my new favorite cookbook! Modifications included cutting way back on the oil and butter and meat fat called for in the original recipe and mixing up the assortment of mushrooms and herbs.

Wild Mushroom Ragout

1/8 cup extra virgin olive oil

1/4 cup minced pancetta

4 cups assorted wild mushrooms (I used Morels, Oyster, Chanterelles and Shiitake)

1 tablespoon each fresh chopped thyme, sage, parsley and tarragon

2 cloves garlic, minced

salt and pepper to taste

1/2 cup red wine

1 tablespoon butter

Heat the olive oil in a large, heavy-bottomed skillet and sauté the pancetta over low heat until crisp and golden brown. Add the mushrooms, herbs and garlic, cook until tender and golden brown. Season with salt and pepper. Deglaze the ban with the wine and reduce the liquid by half. Remove from the heat and stir in the butter.

Tina's Minnesota State Fair Pulled Turkey Sandwhich

Screw you Minnesota and your pathetic weather! I am sure I could find a better way to convey how I feel about Minnesota these days. If you don't live here you won't understand what we have been through these past 6 months and as I write, spring is passing us by. We have had nothing but cold, snow and more snow followed by cloudy, gloomy, windy rainy days. Today was the last straw especially when I heard this soaker that has planted itself over the Twin Cities might dole out snow tonight. Thank goodness we had a small window of sunshine yesterday so Paula, my beekeeping partner, and I could hive our bees. It was a beautiful day and we left the bee yard feeling completely energized and excited about the beekeeping season. The weather turned sour shortly after we got home. Fortunately Tina found a way to cheer us up and make us believe it were August, State Fair season. She found a recipe for a Minnesota State Fair favorite of hers, Pulled Turkey Sandwiches.

Our adventure started late in the afternoon, roasting a 12 pound turkey and by 9 pm, well past my bedtime, I finished pulling all the turkey off the carcass tossing it into a crock pot. Tina seasoned the meat, and a quart of my homemade chicken stock went in as well. I would have made turkey stock but we didn't have time. The turkey cooked in the crock pot all night. This morning Tina re-seasoned the meat and stuck it in the fridge while I went to check on the bees in a frigid windy downpour. I spent the rest of the day putting together the fixings for a good old fashion picnic, gussied up baked beans, napa cabbage salad, dilly cucumbers, pickles and watermelon. It might only be the end of April but we are having an indoor picnic tonight even if the rain won't stop. I've never had a Pulled Turkey Sandwich at the fair, after all I wouldn't waste calories on anything other than French Fries but this pulled turkey is darn good and quite easy to make. I enjoyed mine on a toasted Kinnikinnick gluten-free "english muffin" and had seconds with a little BBQ sauce.

Tina's Minnesota State Fair Pulled Turkey

1 roasted turkey, about 12 pounds

Lawry's Seasoning Salt

coarse ground pepper

garlic salt

turkey broth

Roast a turkey and cool long enough to handle, about an hour or so. Remove skin and pull meat off carcass, shredding it. Place all the meat into a crock pot and pour enough broth to cover the meat half way. Season with about a tablespoon or two of Lawry's, two teaspoons or so of coarse ground pepper and 2 teaspoons of garlic salt. The amount of seasonings is really up to you, more or less according to your taste. Cook the meat on low for 4-6 hours. Season again with Lawry's, pepper and garlic salt and put in the fridge for about half a day or more. Put meat back into the crock pot, cook on low for another 3-4 hours. Serve on buns.

the girl & the fig, in disguise

Where to start? I guess I should come clean, I have an Internet friend. That's right, a friend I met on facebook. Her name is Katrina and she is sweet as the day is long! Katrina writes a wonderful blog which I have written about here before. We connected through her blog, we have never met in person. We are more like facebook pals, now engaged in a wild exchange of fun surprised for each other. It started as a way for me to lift her spirits after her husband took to the road for the year on the Broadway tour of Rock Of Ages. I periodically send fun, uplifting surprises for her, cooking equipment, unusual ingredients and what not, to keep her busy. I never expected she would respond with Skillet Bacon Spread, packages of gluten-free treats, a box full of cranberry treats, a fun lunch box and now this, the girl & the fig cookbook.

I have lusted after this restaurant for years, trying to scheme a way to visit Sonoma country and eat at the girl & the fig. This and Alice Waters . . . some day. When I left the house for my walk this morning I realized I had a day in front of me with nothing specific to do. When I got home, this package was sitting on the dining room table. I am not sure when it arrived, Tina must have brought it in and left it there. I literally gasped with surprise when I opened the package and found the girl and the fig cookbook. My day took shape over coffee and I selected a recipe, one that would take all day.

These Meyer Lemon Tartlets with Blood Orange Sauce are beautiful! I know they are good, even though I can't eat them, the lemon shortbread dough is not gluten-free I am sure it would be easy to make this with a gluten-free crust but today I wanted to make something for Tina's colleagues. But I can eat my weight in lemon curd, and this recipe did not disappoint! The Blood Orange Sauce gives the curd a twist and punches a second pucker like nobodies business! If you like tart you will like these! Unfortunately I can't post the recipe as I don't have copy rights, but trust me they would make a beautiful end to any spring meal or liven up the weekly Math department meeting!

As for Sonoma and the girl & the fig, I am going to get there someday! In the mean time I am looking forward to cooking from her cookbook! Thanks Katrina, you are the best!

Mushroom Madness

I do like mushrooms and pastry crust so the combination of this spring tart really appealed to me. The problem is, I loathe eggs. The idea of taking this succulent mix of mushrooms and tossing them into a Gluten-free pastry tart and adding some eggs and cream, was almost too much for me. Once I had the mushrooms ready I just wanted to sit down and eat them and forget the tart altogether. I can't say I loved the tart like I loved the mushrooms but it was special and stylish, exactly what I was looking for as part of my vegetarian dinner Tuesday Evening.

I made my own Gluten-free tart shell, following a recipe from Gluten-Free Girl and the Chef. You will have to get their book if you want the recipe, I can't copy it here. It is a very nice, flaky pastry that won't disappoint. You could also get an ready made Gluten-free pie shell from Whole Foods, they are quite good.

Regardless these mushrooms are delish. I wouldn't hesitate to serve them as a stand alone side with a piece of grilled or roasted meat, atop crostini or lathered on a piece of toast.

Dried Porcini and Fresh mushroom tart

1 ounce dried porcini mushrooms

1/2 cup white wine or dry sherry

9 inch tart shell

1 tablespoon olive oil plus a teaspoon

1/2 pound white or brown mushrooms, sliced 1/4 inch thick

1/2 pound portabella mushrooms, gills removed, sliced 1/4 inch thick

1 large white onion diced small

sea salt and freshly ground pepper

1 heaping tablespoon tomato paste

2 tablespoons minced parsley and thyme

1 egg

2/3 cup cream

Preheat oven to 425. Prepare tart shell or pie shell and pre-bake

Put the porcini in a saucepan with the wine and half a cup of water, bring to a boil, turn off head, cover and let sit for 30 minutes. Strain through a fine strainer into a bowl and chop the mushrooms into smaller pieces. Reserve the soaking water.

Heat oil in a wide skillet. Add the onion and cook over medium-high heat, stirring frequently until the onions start to brown, about 5 minutes. Add the fresh mushrooms. Raise heat to high, season with salt and pepper, tossing until they start to color, about 10 minutes. Stir in the tomato paste and a few tablespoons of the mushroom-soaking liquid. Add the porcini and continue cooking, adding more mushroom liquid in small amounts until the mushrooms are tender and glazed about 15 minutes. Add half the herbs.

Scoop the mushrooms into your prepared tart pan or pie shell. Blead the egg with the cream and pour the custard over the mushrooms. Bake until the custard is set, about 30 minutes. When done, sprinkle with remaining herbs and dab some olive oil over the mushrooms to make them shine. Serve warm or at room temp.

My New Cookbook

I really try hard to not purchase new cookbooks! I have plenty already and we don't have shelf space. Besides, I am a mighty fine, creative cook with excellent resources. Considering how much is available on the Internet, it seems foolish to waste money buying cookbook after cookbook. I don't know about you but generally I find that a entire cookbook renders just a handful of recipes that I actually make. Eventually I make them so often I don't need the reference.

Recently we had Shabbat dinner at our friends Mara and Miryam's, two excellent cooks who totally get the Gluten-free issue. Their attention to detail arises out of their adherence to a strict Kosher diet and maintaining a Kosher kitchen. They are pros at calling food suppliers and asking questions about manufacturing practices, digging deeper into the ingredients listed on food labels and have an appreciation for cross contamination, safe utensils . . . I never worry about eating at their house, and I am always well cared for. That particular evening Mara made a broccoli dish with a mustard cream that literally made me swoon. You see I love mustard. Anyway, I am getting a little off track. Of course I wanted the recipe and Mara directed me to an online source providing the recipe which came from the one and only Deborah Madison. If you are vegetarian no doubt you know her, a total kitchen wizard. As I looked through some of her other recipes I decided I needed to actually see some of her cookbooks. I went off to Barnes and Nobel and came home with Vegetarian Suppers from Deborah Madison's Kitchen.

Since Tina is out of town, I thought it would be a good opportunity to take a vegetarian dinner over to Mara and Miryam's tonight. So I selected three different recipes from my new cookbook, all of them are worth a post! These stuffed peppers are colorful and flavorful. I hemmed and hawed about substituting gluten-free couscous for the quinoa, you see I am not a fan of quinoa. I stuck to the recipe as written as I am hopelessly trying to like quinoa. Couscous would be a great substitute no doubt but I found that I actually like the quinoa just fine. The tangy feta cheese is a real treat but leave it out if you want a dairy free dish! The original recipe is a great template for any number of variations, play around with it. Olives, black beans, tomato, all come to mind. This is somewhat labor intensive but they can be made ahead of time and heated at the last minute.

Peppers stuffed with quinoa, corn and feta cheese on a bed of red onions

Sea salt and freshly ground pepper

1 cup quinoa, rinsed well several times (I used pale quinoa but thinking about it, red would be beautiful)

3 tablespoons olive oil

1 bunch scallions, including 2 inches of the greens, sliced on the diagonal into rounds

1 fresh jalapeno chili, finely diced (remove seeds if you don't want the dish too hot)

1 clove garlic, minced

1 teaspoon ground cumin

2 cups or so of fresh corn from 2 ears of corn (you can use frozen but fresh is so much better)

1/2 cup chopped cilantro

1/4 pound feta cheese, cut into small cubes

1 large red onions, sliced into rounds, about 1/4 inch thick

1/2 cup white wine

4 bell peppers

1/2 pound of spinach leaves

Bring two cups of water to a boil, add 1/2 teaspoon salt and then the quinoa. Give it a stir, cover and simmer over lowish heat until the grains are tender and water is absorbed, about 15 minutes.

Warm half the oil in a wide skillet. Add the scallions and chilies, cook over medium heat for 2 minutes, add garlic, cumin, corn and spinach along with 2 tablespoons water. When the spinach is wilted, add the cilantro, quinoa and feta, tossing everything together.

Heat remaining oil in a clean wide skillet. When hot, add the onions and saute, stirring until they start to color around the edges. Add the wine to deglaze the pan, season with salt and pepper and distribute the onions on the bottom of a baking dish large enough to hold the peppers.

Slice the peppers in half lengthwise without removing the stems, cut out the membranes and remove the seeds. Brush with oil, season with salt and pepper and grill over hot coals for 8 minutes, turning once. If you don't want to grill the peppers simmer them in salted water until tender to the touch of a knife but not overly soft, about 4 minutes.

Place the peppers cut side up in the baking dish with the onions. Fill them with the quinoa mixture.

Preheat the oven to 400, bake until heated through, about 15 minutes, then switch the oven heat to broil and brown the tops. Serve hot, warm or at room temp.

Chickpeas with Chard and a Kitchen Kitten

We have a kitchen kitten. Actually we have two kittens but one of them is a kitchen rat like me. Thabo Lama and Ziva Jane joined us the end of January, not even a month after our little Sophie passed away. I have to say, I don't remember the kitten stage very well, it has been 12 years since we had a pair kittens running amuck in the house. Needless to say, we are in love and we are tired. Ziva Jane has come into her own, almost a cat, healthy, sleek and already she has carved out her spot as Alpha cat. Thabo Lama on the other hand is beyond lovable, and thank goodness for that because he has been a challenge.

The little guy loves food and stakes out his position in the kitchen when ever I am cooking. The only problem, he doesn't love his food. No, left to his own devices Thabo Lama would sit at the table, in a chair and eat what we are eating. He clamors for any thing Tina is eating, grabbing bites of popcorn, peanut butter and banana bread literally right out of her mouth. He makes a bee line for her morning oatmeal and just today he was crying over a pan of braised chard and chickpeas. He is crazy for people food.

We have struggled, daily for the past month to get him to eat. You see he lost about 8 ounces after he arrived and really gave us a scare. We spent two weeks making trips to the vet three times a week, then another two weeks going twice a week. He even spent three full days at the vet, getting hand fed and monitored to see if something more serious was going on. We seem to be on the other side of the scare, he has gained back all he lost and then some but not without some vigilance. Sometimes I wish we could just feed him a human diet and I will admit, it is somewhat amusing to watch him clamor for the things we eat. However, kittens need an essential amino acid called taurine, without it they go blind and develop serious cardiac and neurological problems. We don't need a blind kitten with an enlarged heart having seizures around here. There isn't anything other than cat food that will give Thabo Lama enough taurine. He can't afford bites of oatmeal here and there, or anything else for that matter.

So no Chickpeas and Chard for Thabo Lama but I assure you these are good.

Chickpeas and Chard

2 teaspoons olive oil

1 large onion, sliced

4 cloves of garlic, two sliced thin and two smashed

sea salt and ground pepper

1 cup cilantro leaves

1/4 cup parsley leaves

1/2 teaspoon ground cumin, more to taste

2 teaspoons tomato paste

two bunches chard leaves

1 can chickpeas, liquid reserved or 1 cup chicken or vegetable broth

Heat olive oil in wide, deep skillet. Brown the sliced garlic. Add onions and cook over medium heat for 10 minutes, till soft. Meanwhile, pound the garlic with 1/2 teaspoon salt, the cilantro, parsley, and cumin to make a rough paste. When the onions are golden and soft, ad the paste to the pan along with the tomato paste and work it into the onions and garlic.

Slice the chard leaves off their stems and put them in a pot filled with boiling water. Cook until tender, about 5 minutes, strain in a colander.

Add the chickpeas to the onions with their liquid, or a cup of chicken stock or vegetable stock, simmer about 10 minutes.