So the theory that dogs can “predict” earthquakes has been comfortably dispelled by my furry four-legged friend (pictured above). As it turns out, not only did he NOT come to my rescue and warn me about the said earthquake, he was actually too engrossed in his bone-chewing to even tilt his head in curiosity. The slight tremor was, in fact, followed by an outrageous request for a belly rub as he splayed himself on his back.

BBQ PULLED PORK SANDWICH

How Many: enough to feed a family of 4

What you need to make the PULLED PORK:

• 1 4-lb BONELESS pork shoulder (tell the butcher, boston butt)
• 3 tbs. kosher salt
• 1 tbs. fresh ground black pepper
• 1 1/2 cups light brown sugar
• 1/4 cup paprika
• 2-3 sprigs of fresh thyme (leaves only)
• 4 cloves of garlic
• 1/2 cup red wine vinegar
• 1 tbs. cayenne pepper
  
• 3 tbs. extra-virgin olive oil
• buns of some sort, to pile the meat on.

How to make the PULLED PORK:

1. Place the pork (fat side up) in a roasting pan with a rack insert.
2. Place all the dry ingredients in a food processor to combine.
3. Add the extra-virgin olive oil — the rub should be paste-like by now.
4. RUB ALL OVER — GET IN THE NOOKS & CRANNIES (you will have leftover — keep it for the final BBQ sauce)
   
5. Cover & marinate in the fridge overnight (~10 hours)
6. Preheat the oven to 325 degrees.
7. Allow the meat to sit out for about an hour (to get the meat as close to room temperature as possible)
8. Roast the pork covered for about 2.5 hours. Turn the roast and then cook for another hour uncovered (gets it nice and brown on the outside).
9. Let it rest for at least 10 minutes before pulling.
10. Top it with some homemade coleslaw & enjoy!

INDIVIDUAL CHOCOLATE LAVA CAKES

How many: 2 unforgiving portions

What you need to make the LAVA CAKES:

• 2 ramekins
• 6 oz. bittersweet chocolate
• 2 oz.  semisweet chocolate
• 10 tbs. (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 3 large eggs
• 3 egg yolks
• 1 tsp. vanilla extract
• 2 tbs. coffee liqueur

How to make the LAVA CAKES:

1. Preheat the oven to 425 degrees.
2. Grease your ramekins (use butter or spray with PAM)
3. Melt the chocolate & butter in a double-boiler over medium heat.
4. Remove from heat, THEN mix in the flour & sugar.
5. Stir in the eggs & yolks until smooth.
6. Stir in the vanilla extract and coffee liqueur.
7. Divide the batter evenly into the ramekins and bake for about 12 minutes (when you tilt the ramekin, you should be able to see the runny chocolate on the inside)
8. Run a knife around the edges to loosen, then invert it onto a plate.
9. Add a scoop of vanilla bean & garnish with mint. ENJOY!

WHOLE WHEAT OATMEAL, BANANA (AND BLUEBERRY) PANCAKES

How Many: 4 servings

What you need to make the PANCAKES:

• 1 cup rolled oats
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 brown sugar (I reduced it in half)
• 2 tbs. dry milk powder (I didn’t add)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg (I used 2 eggs)
• 2 cups milk
• 1 tsp. vanilla extract
• 1 banana (I used 2 bananas)
• 1 cup of blueberries (optional)

How to make the PANCAKES:

1. Blend the oats until flour-like. Then whisk together the oats, whole wheat flour, all-purpose flour, brown sugar, dry milk, baking powder, baking soda and salt. Set aside.
2. Whisk the eggs, milk, vegetable oil & vanilla. Stir in the mashed bananas.
3. Pour the egg mixture into flour mixture & stir until moistened.
4. Mix in the blueberries. Let it stand for 5 minutes.
5. Heat a lightly oiled griddle (med-high) and drop batter by large spoonfuls and cook until bubbles form and the edges are dry.

Options:

• Make it even healthier by adding some flax seed.
• Add a tsp. of cinnamon to give it a little spice!

HOMESTYLE BUTTERMILK CORNBREAD

How Many: one 8″ square pan

What you need to make the CORNBREAD:

• 1/2 cup butter
• 2/3 cup sugar
• 2 eggs
• 1 cup buttermilk (or as a substitute, 1 cup of milk and 1 tsp of lemon juice)
• 1/2 tsp. baking soda
• 1 cup corn meal
• 1 cup all-purpose flour (I opted for whole wheat)
• 1/2 tsp. salt

How to make the CORNBREAD:

1. Preheat the oven to 375 degrees & grease an 8″ square baking pan.
2. Melt the butter, stir in the sugar, add the eggs and beat until fully combined.
3. Combine the buttermilk & baking soda…then add to the butter mixture.
4. Stir in the corn meal, flour & salt until well mixed and few lumps remain.
5. Pour the batter and bake for about 25-35 min. / toothpick check!

HOMEMADE FRESH ASPARAGUS SOUP

How Many: mm, many bowls?

What you need to make the SOUP:

• 1 lb. of fresh asparagus
• 3/4 cup chopped onion (about half a med. size)
• 1/2 cup of vegetable broth
• 1 tbs. butter
• 2 tbs. flour
• 1 tsp. salt
• pinch of ground pepper
• 1 & 1/4 cup vegetable broth (not a repeat!)
• 1 cup soymilk/regular milk
• 1/2 cup plain yogurt
• 1 tsp. lemon juice
• 1/4 cup grated parmesan (optional)
• sour cream (optional, but so delicious)

How to make the SOUP:

1. Place the asparagus & onion in a sauce pan with the 1/2 cup of broth.
2. Bring to a boil, then reduce heat to medium and simmer.
3. Reserve a few spears (for decorative purposes) and place the remaining vegetables in a food processor & puree until smo000th.
4. Separately, melt the butter in a pan. Stir in the flour, salt & pepper.
5. Cook only a couple of minutes (don’t let the flour BROWN!) and stir in the remaining broth and increase heat. Continue stirring until it boils.
6. Add the vegetable puree and milk into the pan. Whisk the yogurt into the mixture followed by lemon juice.
7. Serve in a bowl.
8. Garnish with spears & sprinkle parmesan on top. Add a dollop of sour cream. Yum!

CHICKEN CORDON BLEU

How Many: about 4 servings

What you need to make the BLEU:

• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup of panko bread crumbs
• 4 sprigs fresh thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• Extra-virgin olive oil

What you need to make the SAUCE:

• 2 cups of heavy cream
• 2 tbs. butter
• 2 heaping tsp. of Dijon mustard
• 1 tsp. dry mustard
• Dash of black pepper
• Salt (optional)

How to make the BLEU:

(first, the chicken)

1. Preheat oven to 350 degrees F.
2. Lay the chicken breast between 2 pieces of plastic wrap and using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
3. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.
4. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log.
5. Repeat with remaining chicken (you make want to stick it in the fridge for a bit, the chicken rolls are easier to handle when cold)

(onto the dipping and coating)

1. Season the flour with salt and pepper.
2. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
3. Beat together the eggs and season (make sure that the flour, the eggs and the crumbs are all seasoned…for a little thing called consistency)
4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
5. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.
6. Bake for 20 to 25 minutes until browned and cooked through.
7. Cut into pinwheels and serve.

(finally, la moutarde)

1. Melt the butter over low heat and blend in flour.
2. Gradually blend in cream, stirring well.
3. Add the Dijon and dry mustard.
4. Simmer for about 5 minutes or until thick.
5. Salt and pepper to taste.

CHIBOUST CARROT CAKE W/ A BRANDY SOAK & CREME BRULEE FILLING

How Many: one 9” cake pan OR 9 3″ ramekins (give or take)

What you need to make the CAKE:

• 4 whole eggs
• 3/4 cup of corn oil
• 14 oz. (a little less than 2 cups) of granulated sugar
• 1/2 tsp. of salt
• 9 oz. (1 1/4 cups) of bread flour
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1 lb. of grated carrots (a little over 2 cups)

What you need to make the FILLING:

• 2 cups heavy cream
• 6 egg yolks (save the whites for an angel food cake!)
• 3 oz. (3/8 cup) of granulated sugar
• 1 vanilla bean (split & seeded)

What you need to make the SYRUP:

• 4 oz. (1/2 cup) of granulated sugar
• 6 oz. (3/4 cup) of water
• 1 oz. (1/8 cup) of brandy

How to make the CAKE:

(first, the filling)

1. Preheat the oven to 300 degrees.
2. Bring to a boil, the heavy cream with 1/2 the amount of sugar and the vanilla bean — then remove from heat.
3. Separately whisk the yolks and remaining sugar until light and creamy.
4. Temper the yolk mixture by whisking in about 1/2 cup of the heavy cream mixture.
5. Whisk all of the yolk mixture (after tempering) into the heavy cream mixture.
6. Strain through a fine mesh strainer.
7. Ladle into a baking dish and bake until set.
8. Chill in the fridge for about 4 hours / overnight.

(now, the actual carrot cake)

1. Preheat oven to 375 degrees and grease the ramekins or cake pan.
2. Whip eggs at high speed until light and frothy, then add the oil
3. Mix in sugar and salt
4. Sift in the dry ingredients (bread flour / baking soda / baking powder) into the mixture
5. Fold in the carrots
6. Ladle into 9 3″ ramekins
7. Bake for about 30 mins / until toothpick comes out clean

(the easy-as-pie syrup)

1. Combine all ingredients into a saucepan and boil…then cool.

(the ASSEMBLY)

1. Remove the cake from the ramekins and set them into groups of three!
2. Soak the bottom later with syrup and then spread with the brulee filling.
3. Top with a cake layer and repeat — until all 3 cake pieces are used.
4. Then complete it with a little cream cheese topping and chocolate shavings!
   

In the past few weeks we’ve added a festive handful of students to our roll call and our “to-do” list has lengthened tremendously. This is a considerably positive sign, seeing as how our well-being is directly linked to how many empty seats we fill.

As we inch closer to the summer months, we’re scrambling to keep up with ourselves.  My current role has teetered slightly away from “marketing” as I’ve been put on teacher-duty for two girls (8th & 9th grader). The motherish hair-pulling frustration is like an after-dinner side ache: I know I’ll survive but damn does it annoy the living life out of me. I am slowly seeing the progress that I so desperately need from both students, but maybe…this has just been a “good” week. Who knows…by next week I might be drowning in the glorious eye-rolling and unenthusiastic mumbles inherent to teenage strife. With their moods so easily dictated by a snide remark at the lockers or an exchange of words with their crush, the teenage world has never felt so far away. I kinda miss it.

Anyhow, in the grown up world of Growing Tree we’ll soon be tackling fundraising events, newsletter distribution and the never-ending task of bringing in new students! It’s become more exciting as our brains have wrapped around the idea of success and have created a tangible goal for our organization. There is much much more to come from us but…

Until then <3