SPRING HAS SPRUNG - 2015

The spring has been busy. For those of you who supported Heartwood Forge throughout the holidays even though we were back ordered since way before Thanksgiving, I am forever grateful. Spring is finally here and this time last year I was just about clearing up the holiday order list. This time around I'm about halfway through. It's amazing to have so much support and I appreciate everyone's patience.  Most of my customers know that I was slated to get married and hit the rough for a honeymoon in Hawaii. This is all over now and has been on the front of my mind as I ease back into making knives. It was amazing and memories were made that will last forever.

I am grateful to have had the help of Jenny Lee over at Jubilee Flower Farm, who forages and biodynamically cultivates her own unique bouquets. It's really hard to not get screwed when you mention the word "wedding" but Jenny Lee of Havana, FL is down to earth, reasonable and accommodating. She also offers a flower CSA; what a sensible idea for anyone who enjoys the beauty and joy of fresh flowers but doesn't have the time, space or know-how to grow their own!

Our camellias were extremely busy producing more blooms than we new what to do with. Every year when these do their thing, I am thankful that the family that lived here before us planted what they did here. 

Upon our return we found quite a bit of ready to eat kale in the garden and the flowers we're growing survived with a healthy start.

While waiting to harvest our onions the beauty they bring after flowering is amazing. Great for cut arrangements or as an added bonus in the garden are these friendly and erect little white tufts.

2015 ICE STORM / PHOTO ESSAY

Living close to the land entails experiencing the land in every season.

And a part of the land is her weather.

Out of power with batteries charged.

Fire burning and a healthy dose of natural beauty. 

RECIPE : BUTTERMILK BISCUITS

These fluffy buttermilk drop biscuits remind me of the holidays. I was inspired to post this recipe for a friend who I think will find them even better than Bojangles' or Chick-fil-A...

TALL AND FLUFFY BUTTERMILK BISCUITS

From Cooks Illustrated, July 2004 ed.

INGREDIENTS

·       2 cups (10 ounces) all-purpose flour (I like to use White Lily flour for biscuits)

·       1 tablespoon double-acting baking powder

·       1 tablespoon granulated sugar

·       1 teaspoon table salt

·       1/2 teaspoon baking soda

·       4 tablespoons cold, unslated butter, cut into 1/4-inch cubes

·       1 1/2 cups buttermilk cold, preferably low-fat

To Form and Finsh Biscuits:

·       1 cup (5 ounces) all-purpose flour, distributed in rimmed baking sheet

·       2 tablespoons unsalted butter, melted

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

2. For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).

3. To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.

SHAPING THE BISCUITS

1. Using greased 1/4-cup measure, scoop 12 level portions of dough onto floured baking sheet. Lightly dust top of each biscuit with flour.

2. With floured hands, gently pick up piece of dough, coating outside with flour, shaping it into ball, and shaking off excess flour.

3. Place 9 biscuits snugly around perimeter of pan, then arrange last 3 in center.

RECIPE : FOCACCIA

This is one of those recipes you should be weary of because once you try it, you may never want to eat another focaccia or from a restaurant bread basket again. This no knead, simple recipe is awesome.

In a bread class I took, my teacher swore by using organic flours and distilled water, and that lesson stuck with me. I usually use organic King Arthur flour, unless I have some fresh milled stuff around.

FOCACCIA

adapted from Saltie (a favorite cookbook in our home)

·       6 1/4 cups all-purpose flour

·       2 tablespoons kosher salt

·       1 teaspoon active dry yeast

·       3 1/2 cups warm water

·       1/4 cup extra-virgin olive oil, plus more for greasing & drizzling

·       course sea salt

In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and stir until all the four is incorporated and a sticky dough forms. Pour 1/4 cup of olive oil into a 6 quart container with a tight fitting lid. Refrigerate overnight or up to two days.

When you're ready to bake, oil an 18 x 13 inch sheet baking sheet. Remove dough from the refrigerator and transfer to prepared pan, using hands to spread out as mush as possible. Allow dough to come to room temperature 20 min - 1 hour. When the dough is ready it should spread out on the entire sheet and have a fluffy feeling.

Preheat oven to 450 degrees F. 

Pat down douch to an even thickness, about 1 inch on the baking sheet and begin to make indentions in the dough with your fingertips. Dimple the entire dough and then sprinkle evenly with sea salt. 

Bake about 15 minutes. Then turn oven to broil and bake about 3 more minutes to get a nice crisp top. Transferto a wire rack to cool and eat!

**Store leftover focaccia in up to  1 week refrigerator in a plastic freezer bag and toast when ready to eat.

RECIPE : MUSHROOM & LEEK GALETTE

Full of bold flavors, this crusty cake is in our winners circle. 

MUSHROOM AND LEEK GALETTE WITH GORGONZOLA

Adapted from Cooks Illustrated, Jan 2012 ed.

Serves 6.

INGREDIENTS

Dough

·       1 ¼ cups (6 1/4 ounces) all-purpose flour

·       ½ cup (2 3/4 ounces) whole-wheat flour

·       1 tablespoon sugar

·       3/4 teaspoon salt

·       10 tablespoons unsalted butter, cut into ½-inch pieces and chilled

·       7 tablespoons ice water

·       1 teaspoon white vinegar

Filling

·       1 ¼ pounds shiitake (we used a mixed of shitake and cremini) mushrooms, stemmed and sliced thin

·       5 teaspoons olive oil

·       1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups)

·       1 teaspoon minced fresh thyme

·       2 tablespoons crème fraîche

·       1 tablespoon Dijon mustard

·       Salt and pepper

·       3 ounces Gorgonzola cheese, crumbled (3/4 cup)

·       1 large egg, lightly beaten with 1 tablespoon water

·       kosher salt

·       2 tablespoons minced fresh parsley

INSTRUCTIONS

1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl.

2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.

3. Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8 inch thick. (Trim edges as needed to form rough circle.) Transfer dough to parchment paper–lined rimmed baking sheet. With tip of paring knife, cut five ¼-inch circles in dough (one at center and four evenly spaced midway from center to edge of dough).

4. FOR THE FILLING: Saute mushrooms in a non-skillet over medium heat until tender, 4-7 min. Drain mushrooms in colander and transfer to mixing bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.

5.  Spread half of filling evenly over dough, leaving 2-inch border around edge. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining Gorgonzola. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Brush dough with egg wash and sprinkle evenly with kosher salt.

6. Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve.