Monday, February 27, 2012

Spicy Ethiopian Style Beets

This recipe comes highly recommend from Wyomissing CSA shareholder, Kevin. He's been making this with the delicious red beets that have been arriving in the 2012 Winter Pantry CSA Share and serves the dish with yogurt, a little dry cilantro, sesame seeds, and a boiled egg. Thanks, Kevin!

Spicy Ethiopian Style Beets
1 bunch/bag beets
2 to 3 onions, diced
2 to 3 spoonfuls of butter
3 to 4 spoonfuls of Berbere (see recipe below)
2 cups chicken or vegetable stock
salt and pepper, to taste
water to volume

1. Cut the tops and ends off the beets and soak for half day (skip this step if you don't have time, but it will make the beets easier to peel and helps to keep you from over-salting the meal generally). Peel and cube the beets.
2. Over low heat in a sauté pan, sweat the onions in 2 spoonfuls of butter. When the butter is softened, salt and pepper the onions to taste, then stir in the berbere. (This is like cooking a roux. If a more watery/soup-like dish is desired, add a can of unsalted crushed tomatoes after the onions have taken the color of the spices).
3. Over medium-high heat in a stock pot, add the beets and can of chicken stock. Cover the beets with additional water. Once the chicken stock is bubbling, add the onion mixture.
4. Serve when the beets are tender.

Berbere Recipe (From The Africa News Cookbook: African Cooking for Western Kitchens. Published in 1985 by Africa News Service)

Ingredients: 1 teaspoon ground ginger, ½ teaspoon ground coriander, ½ teaspoon ground cardamom, ½ teaspoon fenugreek seeds, ½ teaspoon grated nutmeg, ¼ teaspoon ground cinnamon, 2 tablespoons salt, ¼ teaspoon ground cloves, ¼ teaspoon allspice, 1¼ cup cayenne pepper (substitute with paprika or a milder red chili for a milder result), 1 teaspoon freshly ground black pepper, and ½ cup paprika

Directions: In a heavy saucepan or cast iron skillet, toast the following over low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice. Shake or stir to keep from burning. Add the salt, cayenne pepper, paprika, and black pepper and continue toasting, stirring constantly, for 10 to 15 minutes.

Tuesday, February 14, 2012

Happy Valentine's Day from Lancaster Farm Fresh Cooperative! (And Molten Chocolate Beet "LoveCakes" Recipe)

LFFC Red Beets

Happy Valentine's Day from Lancaster Farm Fresh Cooperative! It's been a while since we've posted - it's very busy here at the Co-op as we're midway through our first-ever Winter CSA Season and preparing for what promises to be an awesome Spring/Summer Season. (If you haven't signed up yet - we're still accepting applications! Sign-up for both the Spring/Summer AND Fall Seasons at the same time and receive a $35.00 discount through April 20th).

In the meantime, here is a delicious-looking recipe adapted from one of our favorite blogs, The Vegetable Centric Kitchen. Definitely check this one out come summertime for some great veggie inspiration. This recipe comes highly recommended from LFFC staff member, Jamie.

Molten Chocolate Beet "LoveCakes"
3 ounces dark chocolate (at least 70%, plus some chunks for stuffing)
3 tablespoons butter
2 tablespoons evaporated cane juice organic sugar (can substitute with honey)
1 egg
1 cup cooked beet puree
2 tablespoons cocoa powder
½ teaspoon vanilla or orange extract (or ¼ teaspoon of each)
pinch sea salt

Preheat oven to 350 degrees. Melt butter and chocolate together in a small pan over low heat. Once completely melted, remove from heat and add remaining ingredients. Mix together and pour into cupcake liners. Place a chunk of chocolate into the center of each cup of cupcake batter. Bake for 20-25 minutes. Enjoy while still warm!