Jeanine from Rockville, MD, submitted the following recipe from the October 20o2 issue of Cooking Light. She writes, "It is really simple and the flavor is amazing."
Curried Cabbage
Serves 8
Ingredients
1 tablespoon vegetable oil
½ cup minced shallots
2 garlic cloves, minced
2 tablespoons whole-grain Dijon mustard
2 teaspoons curry powder
1 teaspoon ground turmeric
12 cups thinly sliced green cabbage (about 3 pounds)
¼ cup chicken broth
¼ cup rice vinegar
½ teaspoon salt
¼ teaspoon black pepper
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.
Saturday, October 30, 2010
Friday, October 29, 2010
Green Tomato Gratin
Courtesy of NoRecipes.com, posted in April of 2009 (http://norecipes.com/). This is a non-traditional take on a gratin, which the author writes is "...a French casserole, traditionally involving potatoes layered with either a béchamel or mornay sauce and baked until bubbly with a golden crust on top."
Green Tomato Gratin
Ingredients
1 pound green tomatoes sliced into ⅛-inch slices
½ cup breadcrumbs
¼ teaspoon kosher salt
black pepper
1 tablespoons olive oil
Mornay Sauce*
Directions:
1. Put the oven rack in the middle position and preheat to 450 degrees. Mix all the ingredients for the breadcrumb topping together and set aside.
2. Dip green tomato slices into the Monray Sauce and arrange in a small oven-safe casserole dish. Spread any remaining sauce on top of the green tomatoes. Sprinkle the breadcrumb topping evenly on top then place the dish in the oven.
3. Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are golden brown.
*To prepare Mornay Sauce:
Ingredients: 1½ teaspoons butter;1 large shallot, minced; 2 teaspoons flour; ¾ cup heavy cream; 1 teaspoon kosher salt; ¼ cup parmesan; ⅛ teaspoon nutmeg
Directions:
Heat butter and shallots in a small saucepan and over medium heat until the shallots are very fragrant. Add flour and stir for about 1 minute. Whisk in the cream, then add the cheese, salt, and nutmeg. Continue whisking until the sauce thickens, then take off the heat.
Green Tomato Gratin
Ingredients
1 pound green tomatoes sliced into ⅛-inch slices
½ cup breadcrumbs
¼ teaspoon kosher salt
black pepper
1 tablespoons olive oil
Mornay Sauce*
Directions:
1. Put the oven rack in the middle position and preheat to 450 degrees. Mix all the ingredients for the breadcrumb topping together and set aside.
2. Dip green tomato slices into the Monray Sauce and arrange in a small oven-safe casserole dish. Spread any remaining sauce on top of the green tomatoes. Sprinkle the breadcrumb topping evenly on top then place the dish in the oven.
3. Bake for 10 to 15 minutes or until the sauce is bubbling and the breadcrumbs are golden brown.
*To prepare Mornay Sauce:
Ingredients: 1½ teaspoons butter;1 large shallot, minced; 2 teaspoons flour; ¾ cup heavy cream; 1 teaspoon kosher salt; ¼ cup parmesan; ⅛ teaspoon nutmeg
Directions:
Heat butter and shallots in a small saucepan and over medium heat until the shallots are very fragrant. Add flour and stir for about 1 minute. Whisk in the cream, then add the cheese, salt, and nutmeg. Continue whisking until the sauce thickens, then take off the heat.
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
This recipe is courtesy of KalynsKitchen.com, posted in October of 2007 (http://kalynskitchen.blogspot.com/). The author writes, "I just can't say enough good things about this recipe!" Enjoy!
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
Makes 2 cups
Ingredients
4 large green tomatoes
½ large onion, peeled and grated
1 large Anaheim pepper (or if you prefer, 2 to 3 small hot peppers)
1 teaspoon minced garlic
½ teaspoon salt
1 bunch cilantro, chopped
2 avocados, chopped
2 tablespoons fresh lime juice (or more, to taste)
1 to 2 tablespoons extra virgin olive oil
½ bunch parsley, chopped
salt and fresh ground black pepper to taste
Directions
1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
2. Grate onion into bowl and set aside. Wash pepper(s), remove seeds, then chop. Put pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined.
3. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and add to mixture and mix so some avocado is crushed and some remains in pieces.
4. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
5. Can be served immediately, or chilled overnight to absorb flavors.
Salsa Verde with Green Tomatoes, Avocados, and Cilantro
Makes 2 cups
Ingredients
4 large green tomatoes
½ large onion, peeled and grated
1 large Anaheim pepper (or if you prefer, 2 to 3 small hot peppers)
1 teaspoon minced garlic
½ teaspoon salt
1 bunch cilantro, chopped
2 avocados, chopped
2 tablespoons fresh lime juice (or more, to taste)
1 to 2 tablespoons extra virgin olive oil
½ bunch parsley, chopped
salt and fresh ground black pepper to taste
Directions
1. Wash tomatoes, then cut in half and scoop out seeds and inner tomato "jelly" and flesh into a small colander placed over a bowl. Press tomatoes with a spoon or other heavy utensil, and let tomatoes drain while you chop other ingredients.
2. Grate onion into bowl and set aside. Wash pepper(s), remove seeds, then chop. Put pepper, salt, and garlic into food processor fitted with steel blade and pulse until it forms a smooth paste. Add half of the chopped cilantro and the onion and blend until well combined.
3. Pour mixture from food processor into mixing bowl. Add drained juice from tomatoes. Then chop avocados and add to mixture and mix so some avocado is crushed and some remains in pieces.
4. Mix in chopped parsley, the rest of the chopped cilantro, lime juice, and olive oil. Taste for saltiness and then season to taste with more salt if desired and a generous amount of fresh-ground black pepper.
5. Can be served immediately, or chilled overnight to absorb flavors.
Carrot Soup
This is one of my family’s fall favorites. It comes from The Moosewood Cookbook by Mollie Katzen, published in 1977.
Carrot Soup
Serves 4
Ingredients
2 pounds carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ teaspoon salt
1 medium potato, chopped, optional (for a heartier soup)
1 cup chopped onion
1 to 2 small cloves crushed garlic
⅓ cup chopped cashews or almonds
3 to 4 tablespoons butter
1 cup milk OR 1 cup yogurt OR 1 cup buttermilk plus a little honey OR ½ pint heavy cream OR ¾ cup sour cream
grated apple OR toasted nuts, for garnish
Seasoning Combinations (Choose 1)
1) 2 pinches nutmeg, ½ dried mint, and a dash of cinnamon, 2) ½-1 teaspoon each thyme, marjoram, and basil, 3) 1 teaspoon fresh-grated ginger root, sautéed in butter, plus a dash of sherry (add just before serving)
Directions
Bring carrots, stock or water, salt, and potatoes (if desired) to a boil. Cover and simmer for 12 to 15 minutes. Let cool to room temperature. Sauté onion, garlic, and cashews or almonds in butter with a little salt, until the onions are clear. Purée everything together in a blender until smooth. Return the purée to a kettle or double-boiler and whisk in your choice or milk, yogurt, buttermilk, heavy cream, or sour cream. Heat very slowly. Add seasons and garnish. Serve hot.
Carrot Soup
Serves 4
Ingredients
2 pounds carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ teaspoon salt
1 medium potato, chopped, optional (for a heartier soup)
1 cup chopped onion
1 to 2 small cloves crushed garlic
⅓ cup chopped cashews or almonds
3 to 4 tablespoons butter
1 cup milk OR 1 cup yogurt OR 1 cup buttermilk plus a little honey OR ½ pint heavy cream OR ¾ cup sour cream
grated apple OR toasted nuts, for garnish
Seasoning Combinations (Choose 1)
1) 2 pinches nutmeg, ½ dried mint, and a dash of cinnamon, 2) ½-1 teaspoon each thyme, marjoram, and basil, 3) 1 teaspoon fresh-grated ginger root, sautéed in butter, plus a dash of sherry (add just before serving)
Directions
Bring carrots, stock or water, salt, and potatoes (if desired) to a boil. Cover and simmer for 12 to 15 minutes. Let cool to room temperature. Sauté onion, garlic, and cashews or almonds in butter with a little salt, until the onions are clear. Purée everything together in a blender until smooth. Return the purée to a kettle or double-boiler and whisk in your choice or milk, yogurt, buttermilk, heavy cream, or sour cream. Heat very slowly. Add seasons and garnish. Serve hot.
Pickled Beets
This recipe comes from The Yellow Farmhouse Cookbook by Christopher Kimball, published in 1998. Kimball writes that “Pickled beets are a classic farmhouse preparation since they keep well—a few weeks—in the refrigerator and they go will with most meats. They also pack a lot of flavor, which is helpful when serving a simple roast.”
Pickled Beets
Serves 4
Ingredients
⅓ cup red wine or cider vinegar
½ cup chicken stock
2 tablespoons balsamic vinegar (optional)
⅛ teaspoon dry mustard 1.8 teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon salt
4 cups boiled or roasted beets
Directions
Combine all ingredients except beets in a large skillet. Bring to simmer over medium-high heat, reduce heat to medium, and simmer gently for 5 minutes. Add beets, increase heat, and simmer, stirring frequently for 8 to 10 minutes or until nicely glazed. Remove from heat and serve hot, at room temperature, or chilled.
Pickled Beets
Serves 4
Ingredients
⅓ cup red wine or cider vinegar
½ cup chicken stock
2 tablespoons balsamic vinegar (optional)
⅛ teaspoon dry mustard 1.8 teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon salt
4 cups boiled or roasted beets
Directions
Combine all ingredients except beets in a large skillet. Bring to simmer over medium-high heat, reduce heat to medium, and simmer gently for 5 minutes. Add beets, increase heat, and simmer, stirring frequently for 8 to 10 minutes or until nicely glazed. Remove from heat and serve hot, at room temperature, or chilled.
Fried Green Tomatoes
This recipe comes from SimplyRecipes.com, posted in October of 2005 (http://simplyrecipes.com/). The author writes that this is “a great way to make use of end-of-the-season tomatoes.”
Fried Green Tomatoes
Ingredients
3 medium, firm green tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
⅔ cup fine dry bread crumbs or cornmeal
olive oil
½ teaspoon salt
¼ teaspoon pepper
Directions
1. Cut unpeeled tomatoes into ½-inch slices. Sprinkle slices with salt and pepper and let stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, and then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Fried Green Tomatoes
Ingredients
3 medium, firm green tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
⅔ cup fine dry bread crumbs or cornmeal
olive oil
½ teaspoon salt
¼ teaspoon pepper
Directions
1. Cut unpeeled tomatoes into ½-inch slices. Sprinkle slices with salt and pepper and let stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip tomato slices in milk, then flour, then eggs, and then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Thursday, October 28, 2010
Pretty-in-Pink Pickled Radishes
My last radish recipe suggestion for the day—pickled radishes! Adapted from TheKitchn.com (http://www.thekitchn.com/). The author writes that "These are Japanese-style pickles, with a well-balanced sweet/sour flavor and a satisfying crunch! [They] can be served as a first course to whet the appetite, on a relish tray, or as a side with a sandwich. You can store the pickles in glass jars, plastic containers or any non-reactive metal container, provided they have a decent fitting lid."
Pretty-in-Pink Pickled Radishes
Ingredients
¾ cup hot water
½ cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained
Directions
1. Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
2. Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You'll want them to be roughly the same size.
3. Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for up to one month in the refrigerator.
Pretty-in-Pink Pickled Radishes
Ingredients
¾ cup hot water
½ cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained
Directions
1. Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
2. Remove the greens from the radishes and reserve for another use. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You'll want them to be roughly the same size.
3. Pack radishes into your container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for up to one month in the refrigerator.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Thank you to Susan, a CSA shareholder in Wynnewood, PA for submitting her favorite way to prepare radishes.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Serves 2
Ingredients
1 bunch radishes, thinly sliced
1½ tablespoons peanut oil or olive oil
1 to 2 tablespoons soy sauce
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted in a dry pan
Directions
Toss sliced radishes with oil and bake in a 425 degree oven for 10 to 15 minutes, or until tender and starting to brown. Lower temperature to 350 degrees. Remove radishes from the oven and toss with scallions and soy sauce. Bake for an additional 5 minutes. Remove from oven and toss with sesame seeds. Serve hot.
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Serves 2
Ingredients
1 bunch radishes, thinly sliced
1½ tablespoons peanut oil or olive oil
1 to 2 tablespoons soy sauce
2 green onions, thinly sliced
1 tablespoon sesame seeds, toasted in a dry pan
Directions
Toss sliced radishes with oil and bake in a 425 degree oven for 10 to 15 minutes, or until tender and starting to brown. Lower temperature to 350 degrees. Remove radishes from the oven and toss with scallions and soy sauce. Bake for an additional 5 minutes. Remove from oven and toss with sesame seeds. Serve hot.
Braised Radishes
This recipe is courtesy of the Rachel Ray and the Food Network (www.foodnetwork.com). Another idea for the abundance of radishes we are seeing in our shares this week!
Braised Radishes
Serves 4
Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
salt and pepper
Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. Serve hot.
Braised Radishes
Serves 4
Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1½ cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
salt and pepper
Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. Serve hot.
Radishes with Butter and Salt
This recipe has become my new favorite snack! Adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten, published in 2004.
Radishes with Butter and Salt
Serves 6 to 8
Ingredients
2 bunches radishes, thinly sliced
sea salt
salted butter or Herbed Butter*
1 French baguette, sliced diagonally, and lightly toasted
Directions
Arrange radishes on slices of toasted bread and spread with butter and sprinkle with salt or spread with Herbed Butter. Arrange artfully on a platter. Serve at room temperature.
*To prepare Herbed Butter:
Ingredients: ¼ pound unsalted butter, at room temperature; 1½ teaspoons minced scallions; 1½ minced fresh dill; 1½ teaspoons minced fresh parsley leaves; ½ teaspoon freshly squeezed lemon juice; ½ teaspoon kosher salt; pinch freshly ground black pepper
Directions: Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
Radishes with Butter and Salt
Serves 6 to 8
Ingredients
2 bunches radishes, thinly sliced
sea salt
salted butter or Herbed Butter*
1 French baguette, sliced diagonally, and lightly toasted
Directions
Arrange radishes on slices of toasted bread and spread with butter and sprinkle with salt or spread with Herbed Butter. Arrange artfully on a platter. Serve at room temperature.
*To prepare Herbed Butter:
Ingredients: ¼ pound unsalted butter, at room temperature; 1½ teaspoons minced scallions; 1½ minced fresh dill; 1½ teaspoons minced fresh parsley leaves; ½ teaspoon freshly squeezed lemon juice; ½ teaspoon kosher salt; pinch freshly ground black pepper
Directions: Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
Wednesday, October 27, 2010
Turnip Slaw with Buttermilk Dressing
This recipe comes from The Yellow Farmhouse Cookbook by Christopher Kimball, published in 1998. Kimball writes that "...turnips comes in a variety of sizes, the smaller ones being sweeter and the larger specimens possessing a stronger, more peppery flavor. The large ones are also more stringy and fibrous...The raisins [in the following recipe] add a kick of sweetness, which pairs nicely with the slightly bitter turnips."
Turnip Slaw with Buttermilk Dressing
Serves 4
Ingredients
4 medium turnips, peeled and grated
2 stalks celery, cut into thin pieces
¾ cup raisins
½ cup buttermilk
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
¼ teaspoon dry mustard
½ teaspoon salt
½ teaspoon sugar
Directions
Mix together first three ingredients. Whisk together the remaining ingredients and toss with vegetables.
Turnip Slaw with Buttermilk Dressing
Serves 4
Ingredients
4 medium turnips, peeled and grated
2 stalks celery, cut into thin pieces
¾ cup raisins
½ cup buttermilk
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
¼ teaspoon dry mustard
½ teaspoon salt
½ teaspoon sugar
Directions
Mix together first three ingredients. Whisk together the remaining ingredients and toss with vegetables.
Hot Pepper Jelly
Thank you for Myra, a shareholder from Kensington, MD, for sharing the following recipe, "to use the plentiful hot peppers we have been getting." She writes that her family likes to use this as a spread for cheese or meat sandwiches.
Hot Pepper Jelly
Recipe can be scaled up or down, keeping the same proportions.
Ingredients
2 cups finely chopped peppers (mixture of 1 bell pepper and deseeded hot peppers), remove excess moisture by draining chopped peppers in a sieve
½ cup apple cider vinegar
1 packet Suregell pectin (1.75 ounces)
2.2 cups granulated sugar
If you plan on using the jam immediately, it is sufficient to sterilize jars by filling clean jars with boiling water, emptying, and letting drip dry on a clean tea towel. If you plan to store the jam, follow usual sterilization and canning principles.
1. Put peppers, vinegar and pectin into saucepan.
2. Heat to a rolling boil over high heat with constant stirring.
3. Quickly add sugar, stirring well, and bring back to a rolling boil.
4. Boil 2 minutes, stirring constantly.
5. Remove from heat, skim off foam. Pour into sterilized jars and cover.
Hot Pepper Jelly
Recipe can be scaled up or down, keeping the same proportions.
Ingredients
2 cups finely chopped peppers (mixture of 1 bell pepper and deseeded hot peppers), remove excess moisture by draining chopped peppers in a sieve
½ cup apple cider vinegar
1 packet Suregell pectin (1.75 ounces)
2.2 cups granulated sugar
Directions
If you plan on using the jam immediately, it is sufficient to sterilize jars by filling clean jars with boiling water, emptying, and letting drip dry on a clean tea towel. If you plan to store the jam, follow usual sterilization and canning principles.
1. Put peppers, vinegar and pectin into saucepan.
2. Heat to a rolling boil over high heat with constant stirring.
3. Quickly add sugar, stirring well, and bring back to a rolling boil.
4. Boil 2 minutes, stirring constantly.
5. Remove from heat, skim off foam. Pour into sterilized jars and cover.
Friday, October 22, 2010
Butternut Squash Pizza with Hazelnut Dough
Evan, our CSA Manager, suggested that I share this butternut squash recipe with our shareholders from this month's Martha Stewart Living. Thanks, Evan!
Butternut Squash Pizza with Hazelnut Dough
Serves 1 to 2
Ingredients
1 cup thinly sliced, peeled, halved butternut squash
olive oil, for drizzling
coarse salt
finely ground cornmeal
1 ball Hazelnut Pizza Dough*
6 to 10 small of torn sage leaves
1 to 2 garlic cloves, thinly sliced
garnish: hazelnuts, toasted and coarsely chopped
Directions
1. Preheat oven to 500 degrees. Drizzle squash with oil, and season with salt; toss.
2. Spread cornmeal on baking sheet. Stretch dough into 9½-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a ½-inch border. Bake for 10 minutes. Meanwhile toss sage and garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown, 10 minutes more. Garnish with hazelnuts and drizzle with oil.
*To prepare Hazelnut Pizza Dough:
Ingredients: 3 tablespoons olive oil, plus more for bowl; 1 cup warm water; 1 ¼-ounce envelope active dry yeast; 2½ cups all-purpose flour, plus more for surface and hands; ½ cup roasted hazelnut meal; 1 tablespoon finely chopped fresh sage; coarse salt
Directions: Lightly oil a medium bowl. Stir together water and yeast in large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1½ teaspoons salt; stir until dough forms. Turn dough out onto a floured surface and knead with floured hands until smooth. Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap or cloth, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide into two balls.
Butternut Squash Pizza with Hazelnut Dough
Serves 1 to 2
Ingredients
1 cup thinly sliced, peeled, halved butternut squash
olive oil, for drizzling
coarse salt
finely ground cornmeal
1 ball Hazelnut Pizza Dough*
6 to 10 small of torn sage leaves
1 to 2 garlic cloves, thinly sliced
garnish: hazelnuts, toasted and coarsely chopped
Directions
1. Preheat oven to 500 degrees. Drizzle squash with oil, and season with salt; toss.
2. Spread cornmeal on baking sheet. Stretch dough into 9½-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a ½-inch border. Bake for 10 minutes. Meanwhile toss sage and garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown, 10 minutes more. Garnish with hazelnuts and drizzle with oil.
*To prepare Hazelnut Pizza Dough:
Ingredients: 3 tablespoons olive oil, plus more for bowl; 1 cup warm water; 1 ¼-ounce envelope active dry yeast; 2½ cups all-purpose flour, plus more for surface and hands; ½ cup roasted hazelnut meal; 1 tablespoon finely chopped fresh sage; coarse salt
Directions: Lightly oil a medium bowl. Stir together water and yeast in large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1½ teaspoons salt; stir until dough forms. Turn dough out onto a floured surface and knead with floured hands until smooth. Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap or cloth, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide into two balls.
Braised Carrots with Crisp Sage
This recipe comes from the 2006 April edition of Gourmet, adapted from Lynne Rossetto Kasper, author of The Splendid Table, The Italian Country Table, and The Splendid Table's How to Eat Supper. She writes, "Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor."
Braised Carrots with Crisp Sage
Serves 6
Ingredients
3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 pounds carrots, cut diagonally into 1 ½-inch-long pieces
1 cup chicken stock or reduce chicken broth
1 cup water
¼ cup minced onion
¾ teaspoon salt ¼ teaspoon black pepper
Directions
Heat oil in a skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add carrots to oil and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.
Braised Carrots with Crisp Sage
Serves 6
Ingredients
3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 pounds carrots, cut diagonally into 1 ½-inch-long pieces
1 cup chicken stock or reduce chicken broth
1 cup water
¼ cup minced onion
¾ teaspoon salt ¼ teaspoon black pepper
Directions
Heat oil in a skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add carrots to oil and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.
Apple Barley Pilaf
This recipe is adapted from this week's Local Harvest newsletter (http://www.localharvest.org/newsletter/20101021/). Program director Erin Barrett credits Cynthia Chiles from Chiles Peach Orchard, VA for this "savory new way to get our apple fix." Enjoy!
Apple Barley Pilaf
Serves 4
Ingredients
2 tablespoons butter
¼ cup finely chopped onion
½ cup uncooked barley
1 cup chicken broth
¼ cup golden raisins
¼ teaspoon dried thyme
2 tablespoons chopped fresh parsley
2 large Fuji, Golden Delicious, or York apples, cored and finely chopped
Directions
In a large skillet with a tight fitting lid, melt butter over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins, and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 more minutes. Taste for salt, and serve.
Apple Barley Pilaf
Serves 4
Ingredients
2 tablespoons butter
¼ cup finely chopped onion
½ cup uncooked barley
1 cup chicken broth
¼ cup golden raisins
¼ teaspoon dried thyme
2 tablespoons chopped fresh parsley
2 large Fuji, Golden Delicious, or York apples, cored and finely chopped
Directions
In a large skillet with a tight fitting lid, melt butter over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins, and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 more minutes. Taste for salt, and serve.
Meatballs with Fresh Fennel and Orange
The following recipe is adapted from Lidia’s Family Table, by Lidia Matticchio Bastianich, published in 2004.
Meatballs with Fresh Fennel and Orange
About 3 Dozen 2-Inch Meatballs
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 bulb fennel, minced
2 fat garlic cloves, minced
¾ teaspoon salt
1 package ground beef, ground turkey, or pork sausage
3 eggs, well beaten with a pinch of salt
½ teaspoon freshly ground black pepper
2 tablespoons orange zest
3 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh thyme leaves, chopped
1 heaping cup dry breadcrumbs
flour
vegetable oil
tomato-based pasta sauce
Directions
Heat olive oil, onion, and fennel in a pan over medium heat. Once they begin to sizzle, add garlic and half of the salt and cook until the vegetables are slightly wilted. Once cool, mix together vegetables, meat, eggs, parsley, remaining salt, pepper, orange zest, thyme leaves, and bread crumbs. Shape the mixture into 2-inch balls, and roll in flour until coated. Set a skillet on high heat and add vegetable oil to a depth of at least ⅓ inch. Cook meatballs (turning continuously) until golden-crusted on all sides. In the meantime, begin to heat pasta sauce. Meatballs will finish cooking in the sauce.
Meatballs with Fresh Fennel and Orange
About 3 Dozen 2-Inch Meatballs
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 bulb fennel, minced
2 fat garlic cloves, minced
¾ teaspoon salt
1 package ground beef, ground turkey, or pork sausage
3 eggs, well beaten with a pinch of salt
½ teaspoon freshly ground black pepper
2 tablespoons orange zest
3 tablespoons fresh Italian parsley, chopped
1 teaspoon fresh thyme leaves, chopped
1 heaping cup dry breadcrumbs
flour
vegetable oil
tomato-based pasta sauce
Directions
Heat olive oil, onion, and fennel in a pan over medium heat. Once they begin to sizzle, add garlic and half of the salt and cook until the vegetables are slightly wilted. Once cool, mix together vegetables, meat, eggs, parsley, remaining salt, pepper, orange zest, thyme leaves, and bread crumbs. Shape the mixture into 2-inch balls, and roll in flour until coated. Set a skillet on high heat and add vegetable oil to a depth of at least ⅓ inch. Cook meatballs (turning continuously) until golden-crusted on all sides. In the meantime, begin to heat pasta sauce. Meatballs will finish cooking in the sauce.
Butternut Squash Gnocchi
I discovered this a few nights ago and fell in love. A wonderful twist on this Italian classic.
Butternut Squash Gnocchi
Serves 4
Ingredients
1 butternut squash, peeled and quartered
flour
Directions
Boil a large pot of water. Add squash and cook until the squash is very tender. Drain, saving the water for future use. Mash butternut squash through a strainer, so that excess moisture is removed. Transfer to a work surface and begin to mix flour with squash. Continue to add flour until the dough is smooth and no longer sticky. Roll out into ½-inch thick rope, and chop into bite-size pieces. Bring water to boil once again and drop in gnocchi. Cook until the gnocchi float to the top. Drain. Serve with butter, salt, pepper, and Parmesan cheese, or your favorite pasta sauce. Works well with a tomato-based pasta sauce or white cream sauce.
Butternut Squash Gnocchi
Serves 4
Ingredients
1 butternut squash, peeled and quartered
flour
Directions
Boil a large pot of water. Add squash and cook until the squash is very tender. Drain, saving the water for future use. Mash butternut squash through a strainer, so that excess moisture is removed. Transfer to a work surface and begin to mix flour with squash. Continue to add flour until the dough is smooth and no longer sticky. Roll out into ½-inch thick rope, and chop into bite-size pieces. Bring water to boil once again and drop in gnocchi. Cook until the gnocchi float to the top. Drain. Serve with butter, salt, pepper, and Parmesan cheese, or your favorite pasta sauce. Works well with a tomato-based pasta sauce or white cream sauce.
Pumpkin Pudding Recipe from Elm Tree Organics
Another pumpkin recipe submitted by Eli Fisher (Elm Tree Organics) from the October 9th edition of Lancaster Farming, 2010! Can substitute any winter squash for pumpkin.
Pumpkin Pudding Recipe from Elm Tree Organics
Serves 4
Ingredients
1 package instant vanilla or butterscotch pudding
1½ cups evaporated milk
*16-ounce prepared pumpkin
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves
whipped cream
Directions
In a large bowl, beat pudding and evaporated milk according to directions on the package. Chill for at least five minutes. Add prepared pumpkin or winter squash and spices. Mix well and chill for at least 10 minutes. Serve in dessert dishes and top with whipped cream. *To prepare pumpkin (or winter squash), cut in half and scoop out seeds. Save the seeds to roast in the oven for a tasty snack! Place pumpkin cut side down into a baking dish. Add ½-inch water. Bake in a 450 degree oven until you can pierce the skin with a fork (about 45 minutes to 1 hour). Scoop out flesh with a spoon.
*To prepare pumpkin (or winter squash), cut in half and scoop out seeds. Save the seeds to roast in the oven for a tasty snack! Place pumpkin cut side down into a baking dish. Add ½-inch water. Bake in a 450 degree oven until you can pierce the skin with a fork (about 45 minutes to 1 hour). Scoop out flesh with a spoon.
Pumpkin Pudding Recipe from Elm Tree Organics
Serves 4
Ingredients
1 package instant vanilla or butterscotch pudding
1½ cups evaporated milk
*16-ounce prepared pumpkin
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves
whipped cream
Directions
In a large bowl, beat pudding and evaporated milk according to directions on the package. Chill for at least five minutes. Add prepared pumpkin or winter squash and spices. Mix well and chill for at least 10 minutes. Serve in dessert dishes and top with whipped cream. *To prepare pumpkin (or winter squash), cut in half and scoop out seeds. Save the seeds to roast in the oven for a tasty snack! Place pumpkin cut side down into a baking dish. Add ½-inch water. Bake in a 450 degree oven until you can pierce the skin with a fork (about 45 minutes to 1 hour). Scoop out flesh with a spoon.
*To prepare pumpkin (or winter squash), cut in half and scoop out seeds. Save the seeds to roast in the oven for a tasty snack! Place pumpkin cut side down into a baking dish. Add ½-inch water. Bake in a 450 degree oven until you can pierce the skin with a fork (about 45 minutes to 1 hour). Scoop out flesh with a spoon.
Thursday, October 21, 2010
Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
Published in the 2010 September edition of Bon Appétit.
Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
Serves 6
Ingredients
Preserved Lemon: 1 lemon, thinly sliced; ½ cup fresh lemon juice; 4 teaspoons coarse sea salt
Vinaigrette: 3 tablespoons finely grated Grana Padano or Parmesan; 2 tablespoons fresh lemon juice; 1 garlic clove, pressed; ½ 2-ounce tin anchovies, drained and minced, oil from tin reserved; pinch of sugar, 5 tablespoons olive oil
Breadcrumbs and Radicchio: 4 tablespoons olive oil, divided; 1 garlic clove, pressed; 2 cups ½-inch cubes crustless country white bread; ¼ teaspoon dried oregano; ⅛ teaspoon dried crushed red pepper; 2 heads radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge; shavings of Gran Padano or Parmesan for garnish
Directions
Preserved Lemon: Mix lemon slices, lemon juice, and coarse sea salt in a small skillet. Bring to a boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using a sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. (Can be made 1 week ahead. Cover and chill.)
Vinaigrette: Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1½ teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
Breadcrumbs and Radicchio: Preheat oven to 350 degrees. Mix 1 tablespoon olive oil and garlic in a medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer to baking sheet and bake until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels or a thin cloth. Using a mallet or rolling pin, crush into breadcrumbs. Preheat broiler. Place radicchio wedges in a large bowl. Drizzle remaining 3 tablespoons olive oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on a baking sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves slightly. Broil until soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer. Return radicchio to same large bowl. Drizzle enough dressing over to coat; toss. Arrange wedges on plates. Sprinkle breadcrumbs over. Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve.
Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs
Serves 6
Ingredients
Preserved Lemon: 1 lemon, thinly sliced; ½ cup fresh lemon juice; 4 teaspoons coarse sea salt
Vinaigrette: 3 tablespoons finely grated Grana Padano or Parmesan; 2 tablespoons fresh lemon juice; 1 garlic clove, pressed; ½ 2-ounce tin anchovies, drained and minced, oil from tin reserved; pinch of sugar, 5 tablespoons olive oil
Breadcrumbs and Radicchio: 4 tablespoons olive oil, divided; 1 garlic clove, pressed; 2 cups ½-inch cubes crustless country white bread; ¼ teaspoon dried oregano; ⅛ teaspoon dried crushed red pepper; 2 heads radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge; shavings of Gran Padano or Parmesan for garnish
Directions
Preserved Lemon: Mix lemon slices, lemon juice, and coarse sea salt in a small skillet. Bring to a boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using a sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. (Can be made 1 week ahead. Cover and chill.)
Vinaigrette: Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1½ teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
Breadcrumbs and Radicchio: Preheat oven to 350 degrees. Mix 1 tablespoon olive oil and garlic in a medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer to baking sheet and bake until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels or a thin cloth. Using a mallet or rolling pin, crush into breadcrumbs. Preheat broiler. Place radicchio wedges in a large bowl. Drizzle remaining 3 tablespoons olive oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on a baking sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves slightly. Broil until soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer. Return radicchio to same large bowl. Drizzle enough dressing over to coat; toss. Arrange wedges on plates. Sprinkle breadcrumbs over. Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve.
Cauliflower Sformato
This recipe comes from the 2010 October/November issue of Fine Cooking. Author Tasha DeSerio writes, "A sformato is an Italian version of a soufflé. If you like, you can bake the cauliflower mixture in individual ramekins or gratin dishes; just reduce the baking time."
Cauliflower Sformato
Serves 6 to 8
Ingredients
1 small cauliflower (about 2 pounds)
2 tablespoons olive oil; more for the gratin dish
Kosher salt
1¾ ounces freshly grated Parmigiano-Reggiano
3¾ cups milk
½ cup unsalted butter
½ cup all-purpose flour
3 large eggs
2 large egg yolks
2 tablespoons extra-virgin olive oil
freshly ground black pepper
Directions
1. Position a rack in the center of the oven and heat the oven to 375 degrees.
2. Core the cauliflower and separate it into florets. Cut the florets into ¼-inch-thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with ½ teaspoon salt, and roast until tender, 30 to 35 minutes. Let cool.
3. Raise the oven temperature to 400 deggres. Brush an 8x10-inch (2-quart) gratin dish with olive oil and evenly coat with about half of the Parmigiano. Set aside.
4. Heat the milk in a saucepan over medium heat until just about to boil.
5. Meanwhile, melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly until very smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add 1 teaspoon salt and cook, stirring frequently, for 10 minutes to develop the flavor. Transfer to a large bowl.
6. In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil. Roughly chop ½ cup of the cauliflower, and purée the rest in a food processor. Stir the chopped cauliflower, cauliflower purée, egg mixture, and the remaining Parmigiano into the sauce. Season to taste with salt and pepper. Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes. It should jiggle just a little when you remove it from the oven. Let rest for 10 to 15 minutes before serving.
Cauliflower Sformato
Serves 6 to 8
Ingredients
1 small cauliflower (about 2 pounds)
2 tablespoons olive oil; more for the gratin dish
Kosher salt
1¾ ounces freshly grated Parmigiano-Reggiano
3¾ cups milk
½ cup unsalted butter
½ cup all-purpose flour
3 large eggs
2 large egg yolks
2 tablespoons extra-virgin olive oil
freshly ground black pepper
Directions
1. Position a rack in the center of the oven and heat the oven to 375 degrees.
2. Core the cauliflower and separate it into florets. Cut the florets into ¼-inch-thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with ½ teaspoon salt, and roast until tender, 30 to 35 minutes. Let cool.
3. Raise the oven temperature to 400 deggres. Brush an 8x10-inch (2-quart) gratin dish with olive oil and evenly coat with about half of the Parmigiano. Set aside.
4. Heat the milk in a saucepan over medium heat until just about to boil.
5. Meanwhile, melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly until very smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add 1 teaspoon salt and cook, stirring frequently, for 10 minutes to develop the flavor. Transfer to a large bowl.
6. In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil. Roughly chop ½ cup of the cauliflower, and purée the rest in a food processor. Stir the chopped cauliflower, cauliflower purée, egg mixture, and the remaining Parmigiano into the sauce. Season to taste with salt and pepper. Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes. It should jiggle just a little when you remove it from the oven. Let rest for 10 to 15 minutes before serving.
Sweet Potato Pie
This recipe is adapted from Allrecipes.com. Absolutely delicious!
Sweet Potato Pie
Ingredients
1 pound sweet potatoes
½ cup butter, softened
1 cup brown sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 9-inch unbaked pie crust (see our "Best Ever Apple Pie" blog post for crust recipe)
Directions
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Sweet Potato Pie
Ingredients
1 pound sweet potatoes
½ cup butter, softened
1 cup brown sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 9-inch unbaked pie crust (see our "Best Ever Apple Pie" blog post for crust recipe)
Directions
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Monday, October 18, 2010
Pumpkin Cheese Soup Recipe from Elm Tree Organics
Another favorite from Elm Tree Organics! Originally published in the October 9th edition of Lancaster Farming, 2010.
Pumpkin Cheese Soup
Serves 6
Ingredients
4 cups chicken broth
1½ pounds seeded pumpkin (or winter squash), peeled and quartered
1 medium potato, peeled and quartered
¼ teaspoon white pepper
salt, to taste
6 to 8 ounces Gruyere cheese, grated
green pepper, cut in strips for garnish
Directions
In a large saucepan, combine chicken stock, pumpkin, potato, and pepper. Cover and simmer for 20 minutes or until pumpkin is tender. In a blender, process half or a third at a time until pumpkin is smooth. Return to saucepan. Heat through. Season to taste with salt. Transfer to soup bowls and sprinkle with cheese. Garnish with pepper strips.
Pumpkin Cheese Soup
Serves 6
Ingredients
4 cups chicken broth
1½ pounds seeded pumpkin (or winter squash), peeled and quartered
1 medium potato, peeled and quartered
¼ teaspoon white pepper
salt, to taste
6 to 8 ounces Gruyere cheese, grated
green pepper, cut in strips for garnish
Directions
In a large saucepan, combine chicken stock, pumpkin, potato, and pepper. Cover and simmer for 20 minutes or until pumpkin is tender. In a blender, process half or a third at a time until pumpkin is smooth. Return to saucepan. Heat through. Season to taste with salt. Transfer to soup bowls and sprinkle with cheese. Garnish with pepper strips.
Curried Butternut Squash Soup
Jeanine from Rockville, MD, submitted the following recipe from the Food Network. She writes, "Here is one I have made twice. It is easy and excellent as well." Thank you, Jeanine!
Curried Butternut Squash Soup
Serves 4
Ingredients
2 halves roasted butternut squash
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
salt and ground black pepper
*Lime Crema
lime zest, to garnish, if desired
Directions
Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
*To prepare Lime Crema: In a small bowl, combine ½ cup sour cream, ¼ cup lime zest, and 1 tablespoon lime juice. Whisk to combine.
Curried Butternut Squash Soup
Serves 4
Ingredients
2 halves roasted butternut squash
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
salt and ground black pepper
*Lime Crema
lime zest, to garnish, if desired
Directions
Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
*To prepare Lime Crema: In a small bowl, combine ½ cup sour cream, ¼ cup lime zest, and 1 tablespoon lime juice. Whisk to combine.
Friday, October 15, 2010
Pumpkin Bread Recipe from Elm Tree Organics
Eli from Elm Tree Organics sent the following recipe to the LFFC warehouse with his delivery of purple carrots this week! It comes from the October 9th issue of Lancaster Farming. He wrote in the margins that any type of winter squash can be used for this recipe (see Lancaster Farmacy Black Futsu Squash above!), but that some squash are drier than others and may require more water.
Pumpkin Bread
Makes 2 loaves
Ingredients
3 cups sugar
1 cup oil
4 eggs
*16-ounce prepared pumpkin (or winter squash)
3½ cups flour
½ teaspoon cloves
1 teaspoon nutmeg
½ teaspoon allspice
⅔ cup water
1 cup chopped pecans, optional
Directions
Preheat oven to 350 degrees. Mix sugar, oil, and eggs. Add prepared pumpkin and mix well. Mix flour and spices and add to pumpkin mixture, mixing until blended. If using pecans, stir them in now. Add water, beat well and pour into two greased 9x5x3-inch loaf pans. Bake in the oven for 1 hour. Test center with a toothpick, which should come out clean. Cool for 10 minutes on a wire rack before removing from pan.
*To prepare pumpkin (or winter squash), cut in half and scoop out seeds. Save the seeds to roast in the oven for a tasty snack! Place pumpkin cut side down into a baking dish. Add ½-inch water. Bake in a 450 degree oven until you can pierce the skin with a fork (about 45 minutes to 1 hour). Scoop out flesh with a spoon.
Speckled Hound Squash Coconut Soup
The speckled hound squash in your shares this week come from LFFC member farm Lancaster Farmacy! Casey and Eli, Lancaster Farmacy farmers, wanted to share with you one of their favorite speckled hound squash recipes, adapted from The George Mateljan Foundation for The World's Healthiest Foods (whfoods.org).
Speckled Hound Squash Coconut Soup
Serves 4
Ingredients
1 speckled hound squash, peeled and chopped into ½-inch pieces
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons fresh ginger, grated
1 teaspoon turmeric
1 teaspoon curry powder
1 tablespoon + 2 to 2¾ cups vegetable broth
2 tablespoons fresh cilantro, grated
salt and pepper to taste
Directions
1) Heat 1 tablespoon of broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
2) Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
3) Place in blender and blend with coconut milk. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat and add cilantro.
Speckled Hound Squash Coconut Soup
Serves 4
Ingredients
1 speckled hound squash, peeled and chopped into ½-inch pieces
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons fresh ginger, grated
1 teaspoon turmeric
1 teaspoon curry powder
1 tablespoon + 2 to 2¾ cups vegetable broth
2 tablespoons fresh cilantro, grated
salt and pepper to taste
Directions
1) Heat 1 tablespoon of broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
2) Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
3) Place in blender and blend with coconut milk. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat and add cilantro.
Torte of Collard Greens and Cheese
Thank to Bruce, a shareholder from Silver Spring, MD, for sharing the following collard greens recipe with us!
Torte of Collard Greens and Cheese
Serves 8
Ingredients
2 bunches collards, stemmed and cut in shreds
½ lb Gruyere cheese, grated
½ lb Asiago or Manchego cheese, grated
4 cloves of garlic, minced or crushed
1 large egg, lightly beaten
1 cup fresh breadcrumbs
1 tablespoon fresh oregano, chopped
fresh ground pepper, to taste
Directions
1) Preheat oven to 400 degrees, and set a large pot of lightly salted water to boil. Blanch collards in boiling water for 10 minutes, then drain well.
2) Mix all ingredients and spread evenly into a 9x9 baking dish. Bake until the cheese on top browns, about 30 to 45 minutes. Serve hot.
Torte of Collard Greens and Cheese
Serves 8
Ingredients
2 bunches collards, stemmed and cut in shreds
½ lb Gruyere cheese, grated
½ lb Asiago or Manchego cheese, grated
4 cloves of garlic, minced or crushed
1 large egg, lightly beaten
1 cup fresh breadcrumbs
1 tablespoon fresh oregano, chopped
fresh ground pepper, to taste
Directions
1) Preheat oven to 400 degrees, and set a large pot of lightly salted water to boil. Blanch collards in boiling water for 10 minutes, then drain well.
2) Mix all ingredients and spread evenly into a 9x9 baking dish. Bake until the cheese on top browns, about 30 to 45 minutes. Serve hot.
Baked Spaghetti Squash
The following recipe, adapted from Vegetarian, edited by Nicola Graimes and published in 1999, is simple to make and tastes delicious! Graimes writes, “Spaghetti squash is unusual vegetable—the flesh separates into long strands when baked. One squash makes an excellent supper for two.”
Baked Spaghetti Squash
Serves 2
Ingredients
1 spaghetti squash
8 tablespoons butter
3 tablespoons mixed fresh herbs, such as parsley, chives, and oregano, chopped
1 garlic clove, minced
1 shallot, chopped
1 teaspoon lemon juice or apple cider
½ cup cheddar cheese, grated
salt and pepper to taste
Parmesan cheese, grated
Directions
1) Preheat the oven to 350 degrees. Cut the squash in half lengthwise. Place the halves, cut side down, in a roasting pan. Pour a little water around them, and then bake for about 40 minutes until tender. Do not allow to burn—cover with foil if necessary.
2) Meanwhile, put the butter, herbs, garlic, shallot, lemon juice or cider, and cheese into a blender and blend until creamy in consistency. Season to taste.
3) When the squash is tender, scrape out any seeds. Using a fork, pull out a few of the spaghetti-like strands in the center of each to make room for filling. Add a dollop of herb butter, then sprinkle with grated Parmesan cheese. Serve the remaining herb butter and Parmesan separately, adding them as you pull out more strands.
Baked Spaghetti Squash
Serves 2
Ingredients
1 spaghetti squash
8 tablespoons butter
3 tablespoons mixed fresh herbs, such as parsley, chives, and oregano, chopped
1 garlic clove, minced
1 shallot, chopped
1 teaspoon lemon juice or apple cider
½ cup cheddar cheese, grated
salt and pepper to taste
Parmesan cheese, grated
Directions
1) Preheat the oven to 350 degrees. Cut the squash in half lengthwise. Place the halves, cut side down, in a roasting pan. Pour a little water around them, and then bake for about 40 minutes until tender. Do not allow to burn—cover with foil if necessary.
2) Meanwhile, put the butter, herbs, garlic, shallot, lemon juice or cider, and cheese into a blender and blend until creamy in consistency. Season to taste.
3) When the squash is tender, scrape out any seeds. Using a fork, pull out a few of the spaghetti-like strands in the center of each to make room for filling. Add a dollop of herb butter, then sprinkle with grated Parmesan cheese. Serve the remaining herb butter and Parmesan separately, adding them as you pull out more strands.
Sunday, October 10, 2010
Baked Cherry Tomatoes: My New Favorite Side Dish
So simple, but so, so delicious.
drop 1 pint mixed cherry tomatoes (or as many as you like, really) into a baking dish. Drizzle with some good extra virgin olive oil and season with salt and pepper and any other dried herbs you like. I used an "Italian Seasoning" mix of dried herbs. Bake in a 350 degree oven for 20 minutes or so - the skins on the tomatoes should start to split and get a little squishy.
Deeeelicious!
drop 1 pint mixed cherry tomatoes (or as many as you like, really) into a baking dish. Drizzle with some good extra virgin olive oil and season with salt and pepper and any other dried herbs you like. I used an "Italian Seasoning" mix of dried herbs. Bake in a 350 degree oven for 20 minutes or so - the skins on the tomatoes should start to split and get a little squishy.
Deeeelicious!
Friday, October 8, 2010
Sweet Potato Vichyssoise
Hernandez Sweet Potatoes at Bellview Organics.Below is Jeanine's second recipe suggestion, from GrowEatCook.com, published in November of 2008. The author writes, "Sweet Potato Vichyssoise is a fantastic summer-time chilled soup, but can also be served hot on a cold winter evening."
Sweet Potato Vichyssoise
Ingredients
Soup
2 tablespoons butter
1 small onion, peeled and chopped
1 celery stalk
4 garlic clove
1/4 cup white wine
2 medium-large sweet potatoes
4 cups water
2 leek
1/4 cup cream
Garnish*
1 tablespoon butter
corn, cut from cob, canned, or frozen
shallots
garlic
chipotle peppers
water
red wine vinegar
Directions
1. Heat pot over medium heat. Add 2 tbs. butter. Add onions, garlic, leeks and celery. Sweat for about 5 minutes. Deglaze with white wine.
2. Add potatoes and water. Simmer for about 30 minutes, or until potatoes are tender.
3. Puree soup. Add cream. Season to taste with salt, pepper and lemon juice.
4. Chill soup.
5. While soup is chilling, heat a large sauté pan over high heat. Add the garnish ingredients. Sauté without shaking the pan, for 3 minutes, or until the corn becomes sweetly aromatic. Season to taste with salt and pepper.
6. Puree chipotle peppers with 1/4 cup water and 1 tbs. red wine vinegar
7. When soup is chilled, garnish with corn and a drizzle of the chipotle puree.
*Winter version: garnish with spicy sausage and diced scallions.
Portuguese Green Soup
Jeanine, a CSA shareholder from Rockville, MD, writes, "Here are two amazing recipes I used this week with the veggies in my CSA share. Both are fantastic!" The following recipe was originally published in Bon Appétit in November of 2004. Thank you, Jeanine!
Portuguese Green Soup
Serves 4
Ingredients
Portuguese Green Soup
Serves 4
Ingredients
Hokkaido Squash Tart
Blue Hokkaido Squash grown by Organic Willow Acres, ready to be packed in the shares this week!
Evan found this delicious-looking Hokkaido squash recipe (courtesy of NibbleDish.com) and wanted to share it with you this week!
Hokkaido Squash Tart
Serves 6
Ingredients
Dough
100 grams of whole wheat flour
80 grams of wheat flour pinch of salt
60 grams of butter 5-6 tablespoons of buttermilk
Filling
400 grams of cleaned Hokkaido squash, steamed, skin removed
50 grams of cleaned celeriac, steamed, diced
½ cup ricotta cheese
1 tomato, sliced
½ cup grated hard cheese
2 eggs, beaten salt and pepper chopped parsley
Directions
1. In big bowl sift both flours, add salt and chopped butter, bit by bit, mix, add butter milk, knead dough till it's smooth and uniformed.
2. Keep in refrigerator about 30 minutes.
3. Roll your dough and put it in a round tart baking tray; place in the fridge for 30 minutes.
4. In the meantime, blend the celeriac and Hokkaido squash; add eggs, ricotta cheese, parsley and half of the grated cheese. Mix until smooth and season with salt and pepper.
5. Bake dough about 10 minutes in preheated oven, in 180 C degrees.
6. Remove from the oven.
7. Pour this filling over the dough, and top with slices of tomato and sprinkle with the rest of the grated cheese.
8. Bake about 30 minutes or until golden in color.
Simple Sauerkraut
Thank you to our site hosts, Jane and Jenn, at the Fresh Thymes Café in Wilmington, DE for the following sauerkraut recipe, originally published in Mother Earth News by Nathan Poell. Jane and Jenn write, "Sauerkraut is so good for your well-being, especially going into the cold and flu season. It contains a potent source of vitamins with a nice dose of B and C vitamins. Not only is sauerkraut high in fiber, but is beneficial to the entire digestive tract. Sauerkraut is full of pro-biotics, the good bacteria. They help stabilize stomach Ph and break down proteins allowing the body to work less, increasing your digestive enzymes and giving your body extra energy to fight off the intruder." Enjoy!
Simple Sauerkraut
Ingredients
2 large heads of cabbage (about 5 pounds)
2 to 3 tablespoons noniodized salt
Directions
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.
Simple Sauerkraut
Ingredients
2 large heads of cabbage (about 5 pounds)
2 to 3 tablespoons noniodized salt
Directions
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.
Spaghetti Squash Casserole
This recipe is a creation of LFFC's Nicole! It comes highly recommended by all of the staff here at LFFC who have sampled it.
Spaghetti Squash Casserole
Ingredients
3lbs spaghetti squash
2 tablespoons fresh basil
2 cups sliced baby bella mushrooms
1 onion
2 diced fresh tomatoes
2 tablespoons fresh garlic
1 cup sour cream (or vegan sour cream)
2 cups bread crumbs
2 cups parmesan cheese (optional) Directions
Directions
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half and deseed.
3. Roast squash face down for 30-45 minutes.
4. While squash is roasting, sauté fresh garlic, basil, mushrooms, and onion until onion is translucent.
5. Mix onion mixture, fresh tomatoes, and sour cream together in a casserole dish. Add salt and pepper as needed.
6. Take squash out of the oven. When cool enough to handle, scoop out insides with a fork into the casserole dish and mix together with other ingredients.
7. Top with cheese and bread crumbs.
8. Place back in 400 degree oven for 15-20 minutes until brown on top.
Spaghetti Squash Casserole
Ingredients
3lbs spaghetti squash
2 tablespoons fresh basil
2 cups sliced baby bella mushrooms
1 onion
2 diced fresh tomatoes
2 tablespoons fresh garlic
1 cup sour cream (or vegan sour cream)
2 cups bread crumbs
2 cups parmesan cheese (optional) Directions
Directions
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half and deseed.
3. Roast squash face down for 30-45 minutes.
4. While squash is roasting, sauté fresh garlic, basil, mushrooms, and onion until onion is translucent.
5. Mix onion mixture, fresh tomatoes, and sour cream together in a casserole dish. Add salt and pepper as needed.
6. Take squash out of the oven. When cool enough to handle, scoop out insides with a fork into the casserole dish and mix together with other ingredients.
7. Top with cheese and bread crumbs.
8. Place back in 400 degree oven for 15-20 minutes until brown on top.
Thursday, October 7, 2010
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
Tatsoi growing in a high tunnel at Hillside Organics.
Tatsoi is also known as Japanese spinach, spinach mustard, or spoon mustard, and is a hardy member of the Brassicaceae family, with the ability to withstand temperatures as low as 15 degrees F! The following tatsoi recipe is adapted from KalynsKitchen.com, and was originally published in the New York Times.
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
Serves 2
Ingredients
1 bunch tatsoi (leaves only)
sesame seeds, for garnish
Dressing Ingredients
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger root
1 teaspoon brown sugar
1/2 teaspoon Asian hot chile sauce
fresh ground black pepper to taste
Directions
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash tatsoi leaves and cut into thick strips. Dump the leaves into boiling water, time for exactly one minute, and then drain immediately into a colander and dump into the bowl of ice water.
While the leaves are cooling in ice water, get a plastic bowl with a tight fitting lid. Mix dressing ingredients in this bowl, then drain tatsoi well and add to dressing. Chill in the refrigerator for an hour or more, turning bowl over a few times so that the tatsoi remains coated with the dressing.
Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. Serve immediately.
Monday, October 4, 2010
Eggplant Puree with Walnuts
LFFC Specialty EggplantEggplant Puree with Walnuts
Makes 1½ cups
Ingredients
2 large eggplants
2 to 4 garlic cloves, peeled and minced
½ cup shelled walnuts, coarsely chopped
½ cup extra-virgin olive oil
2 tablespoons strained fresh lemon juice
1 to 2 tablespoons red wine vinegar
salt to taste
½ to 1 teaspoon sugar (optional)
Directions
1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.
3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.
Friday, October 1, 2010
Collard Greens with Bacon
Collard Greens with Bacon
(Adapted from SimplyRecipes.com, October 2008)
Serves 4
Ingredients
4 to 6 strips thick-sliced bacon
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
several dashes hot sauce
¼ cup apple-cider vinegar
1 bunch collard greens, sliced into ¼-inch-wide strips (can substitute kale or chard)
1 cup chicken broth
Directions
1. Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.
2. Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3. Add the collard greens and the chicken broth and bring to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve hot.
(Adapted from SimplyRecipes.com, October 2008)
Serves 4
Ingredients
4 to 6 strips thick-sliced bacon
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
several dashes hot sauce
¼ cup apple-cider vinegar
1 bunch collard greens, sliced into ¼-inch-wide strips (can substitute kale or chard)
1 cup chicken broth
Directions
1. Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.
2. Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3. Add the collard greens and the chicken broth and bring to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve hot.
Best Ever Apple Pie
Best Ever Apple Pie
(Adapted from The Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, originally published in 1931)
Crust
Cut 6 tablespoons of butter into a cup of flour, then add grated lemon peel (to taste), 1 heaping tablespoon of sugar, a dash of salt, and 1 egg yolk (put aside egg white). Mix together and add cold water, frisking it in with a fork, until the dough just sticks together. Put it in a plastic bag and refrigerate so it gets all cold.
Filling
Peel and slice apples into a bowl. Add the juice of 3 lemons, 1 grated lemon peel, and a ½ cup of brown sugar. Let sit for 1 hour. Pour off the majority of the liquid into a separate bowl, and add a 1 tablespoon of cornstarch to the apple mixture.
Directions
1) Roll out the dough on a floured board, slide it into a pie pan, and brush the whole thing with the raw egg whites.
2) Put it into a pre-heated 450° oven for about 10 minutes, or less—just to harden the egg white and make a non-porous surface for all the juicy apples, but don't brown the crust too much!
3) Turn the oven down to 300° or 350° and let crust cool a bit. Lay the apple mixture in the pie crust in a pleasing way (!) and top with tiny pats of butter here and there and about 2 tbsp of brown sugar.
4) Bake until the apples are a bit soft and the crust is browned but not burned—I cover it with aluminum foil at a certain point because the crust starts to burn before the apples are soft.
5) Meanwhile, put the reserved apple mixture liquid into a small saucepan. Add 1 and a ½ (or so) tablespoons cornstarch and stir slowly over a low flame until the sauce starts to thicken, then pour it over the pie. If it gets too thick, just add a little bit of water or lemon juice. Be careful when adding the cornstarch to the liquid mixture—if you add too quickly without stirring the liquid will clump up into balls.
6) Serve and enjoy!
(Adapted from The Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, originally published in 1931)
Crust
Cut 6 tablespoons of butter into a cup of flour, then add grated lemon peel (to taste), 1 heaping tablespoon of sugar, a dash of salt, and 1 egg yolk (put aside egg white). Mix together and add cold water, frisking it in with a fork, until the dough just sticks together. Put it in a plastic bag and refrigerate so it gets all cold.
Filling
Peel and slice apples into a bowl. Add the juice of 3 lemons, 1 grated lemon peel, and a ½ cup of brown sugar. Let sit for 1 hour. Pour off the majority of the liquid into a separate bowl, and add a 1 tablespoon of cornstarch to the apple mixture.
Directions
1) Roll out the dough on a floured board, slide it into a pie pan, and brush the whole thing with the raw egg whites.
2) Put it into a pre-heated 450° oven for about 10 minutes, or less—just to harden the egg white and make a non-porous surface for all the juicy apples, but don't brown the crust too much!
3) Turn the oven down to 300° or 350° and let crust cool a bit. Lay the apple mixture in the pie crust in a pleasing way (!) and top with tiny pats of butter here and there and about 2 tbsp of brown sugar.
4) Bake until the apples are a bit soft and the crust is browned but not burned—I cover it with aluminum foil at a certain point because the crust starts to burn before the apples are soft.
5) Meanwhile, put the reserved apple mixture liquid into a small saucepan. Add 1 and a ½ (or so) tablespoons cornstarch and stir slowly over a low flame until the sauce starts to thicken, then pour it over the pie. If it gets too thick, just add a little bit of water or lemon juice. Be careful when adding the cornstarch to the liquid mixture—if you add too quickly without stirring the liquid will clump up into balls.
6) Serve and enjoy!
Fall Minestrone with Kale and Butternut Squash
Fall Minestrone with Kale and Butternut Squash
(Adapted from The Art of Simple Food, by Alice Waters, published in 2007)
Ingredients
1 cup dried cannellini or borlotti beans (this will yield 2½ to 3 cups of cooked beans)
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 bunch kale, stemmed, washed, and chopped
3 to 4 tomatoes, chopped, or 1 small can tomatoes, drained and chopped
4 garlic cloves, coarsely chopped
½ teaspoon chopped rosemary
1 teaspoon chopped sage
1 bay leaf
2 teaspoons salt
1 leek, diced
½ butternut squash, peeled and cut into ¼-inch cubes (about 2 cups)
Parmesan cheese
Directions
Prepare beans and set aside. Reserve the cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy-bottomed pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf, and salt and cook for 5 minutes longer. Add 3 cups of water and bring to a boil. When boiling, add diced leek. Cook for 5 minutes longer, then add squash and cook for an additional 10 to 15 minutes. Taste for salt and adjust as necessary. Add the cooked beans, along with 1 cup of the bean cooking liquid, and cook for 5 minutes longer. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf and serve, garnished with grated Parmesan cheese.
(Adapted from The Art of Simple Food, by Alice Waters, published in 2007)
Ingredients
1 cup dried cannellini or borlotti beans (this will yield 2½ to 3 cups of cooked beans)
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 bunch kale, stemmed, washed, and chopped
3 to 4 tomatoes, chopped, or 1 small can tomatoes, drained and chopped
4 garlic cloves, coarsely chopped
½ teaspoon chopped rosemary
1 teaspoon chopped sage
1 bay leaf
2 teaspoons salt
1 leek, diced
½ butternut squash, peeled and cut into ¼-inch cubes (about 2 cups)
Parmesan cheese
Directions
Prepare beans and set aside. Reserve the cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy-bottomed pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf, and salt and cook for 5 minutes longer. Add 3 cups of water and bring to a boil. When boiling, add diced leek. Cook for 5 minutes longer, then add squash and cook for an additional 10 to 15 minutes. Taste for salt and adjust as necessary. Add the cooked beans, along with 1 cup of the bean cooking liquid, and cook for 5 minutes longer. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf and serve, garnished with grated Parmesan cheese.
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