Another celeriac recipe! The author of this recipe (courtesy of AllRecipes.com) writes that this traditional dish is “made extraordinary with the additional of celeriac and a cheese-topped, buttery roasted garlic toast crust.”
French Onion Soup with Celeriac
Ingredients
1 head garlic, whole
1 head garlic, finely chopped
1 teaspoon olive oil ½ cup butter, softened, plus 2 tablespoons butter, melted
2 tablespoons olive oil
3 large sweet onions, chopped
1 head celeriac, chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese
Directions
1. Preheat oven to 425 degrees. Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and sauté until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. Preheat the oven broiler.
4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.
Wednesday, December 15, 2010
Cheddar Cauliflower Soup
The following recipe is adapted from La Tartine Gourmande Blog (http://www.latartinegourmande.com/). As always, the author has a few tartine suggestions to go with the meal (a French-style open-faced sandwich): “…a few slices of my favorite bread topped with goat cheese, thin pieces of Alaskan smoked salmon, steamed peels of zucchini and thin slices of pink radish. A few leaves of fresh Thai basil and gomasio complete these quick-to-make tartines."
Cheddar Cauliflower Soup
Serves 4
Ingredients
1 head cheddar cauliflower, washed and cut in pieces
1 large potato, peeled and diced
1 parsnip, peeled and diced
1 stick lemongrass, cut in small pieces
2 tablespoons Thai basil
1 tablespoon coriander, chopped
1 teaspoon grated fresh ginger root
2 garlic cloves
1 shallot
4 cups vegetable broth or water
2 tablespoons canola oil
salt and pepper
crème fraîche to serve (optional)
1 zucchini (for the peels, optional)
Directions
1. Cut and discard the outer part of the lemongrass, and slice the stick.
2. Take a large saucepan and heat 2 tablespoons oil.
3. Add the ginger, lemongrass, garlic and shallot and cook for 1 to 2 minutes on low heat until fragrant.
4. Add the vegetables and cook for 5 minutes.
5. Add the stock (or water) and the coriander. Season with salt and pepper. Cover and cook for 20 minutes. Then add half of the basil and let rest for 2 minutes before mixing the soup in a blender.
6. Serve with the rest of the basil, zucchini strips steamed for 2 min, and a dollop of crème fraîche. Accompany with your favorite tartines.
Cheddar Cauliflower Soup
Serves 4
Ingredients
1 head cheddar cauliflower, washed and cut in pieces
1 large potato, peeled and diced
1 parsnip, peeled and diced
1 stick lemongrass, cut in small pieces
2 tablespoons Thai basil
1 tablespoon coriander, chopped
1 teaspoon grated fresh ginger root
2 garlic cloves
1 shallot
4 cups vegetable broth or water
2 tablespoons canola oil
salt and pepper
crème fraîche to serve (optional)
1 zucchini (for the peels, optional)
Directions
1. Cut and discard the outer part of the lemongrass, and slice the stick.
2. Take a large saucepan and heat 2 tablespoons oil.
3. Add the ginger, lemongrass, garlic and shallot and cook for 1 to 2 minutes on low heat until fragrant.
4. Add the vegetables and cook for 5 minutes.
5. Add the stock (or water) and the coriander. Season with salt and pepper. Cover and cook for 20 minutes. Then add half of the basil and let rest for 2 minutes before mixing the soup in a blender.
6. Serve with the rest of the basil, zucchini strips steamed for 2 min, and a dollop of crème fraîche. Accompany with your favorite tartines.
Friday, December 10, 2010
2011 CSA Application Materials Now Available!
Good news! Our 2011 CSA application materials are now available on our website!1) Print out application form (available on our website, www.lancasterfarmfresh.com).
2) Fill out application form.
3) Make check payable to Lancaster Farm Fresh Cooperative.
4) Mail both application and check to Lancaster Farm Fresh Cooperative, Attn: CSA, 48 Eagle Drive, Leola, PA1 17540. To qualify for a $30 early sign-up discount, please postmark by January 15th (at select sites only).
Feel free to contact us at csa@lancasterfarmfresh.com with questions!
Your CSA Team,
Kathan and Evan
Celeriac Remoulade
Many of you may be enjoying celeriac (celery root) from Farmdale Organics this week! This is a new vegetable for me, and I'm excited to give it a try! I've been researching a few recipes to share with you. If you have any suggestions—send them our way! As always, we welcome recipe suggestions at csa@lancasterfarmfresh.com. A remoulade is mayonnaise sauce often flavored with herbs and mustard and served with a salad or cold meat. The following remoulade recipe comes from CookItSimply.com (http://www.cookitsimply.com/).
Celeriac Remoulade
Serves 4
Ingredients
4 lettuce leaves
salt and freshly ground black pepper
1 head celeriac, washed, peeled, and coarsely grated
½ small onion, peeled and finely chopped
8 ounces thick homemade mayonnaise
2 teaspoons spoons lemon juice
1 tablespoon French mustard
1 tablespoon diced chives to finish
Directions
1. Place a lettuce leaf on each serving plate and sprinkle with salt and pepper to taste.
2. Combine the remaining ingredients together in a mixing bowl, ensuring that the vegetables are thoroughly coated in the mayonnaise.
3. Season to taste. Spoon onto the lettuce and sprinkle with diced chives.
Celeriac Remoulade
Serves 4
Ingredients
4 lettuce leaves
salt and freshly ground black pepper
1 head celeriac, washed, peeled, and coarsely grated
½ small onion, peeled and finely chopped
8 ounces thick homemade mayonnaise
2 teaspoons spoons lemon juice
1 tablespoon French mustard
1 tablespoon diced chives to finish
Directions
1. Place a lettuce leaf on each serving plate and sprinkle with salt and pepper to taste.
2. Combine the remaining ingredients together in a mixing bowl, ensuring that the vegetables are thoroughly coated in the mayonnaise.
3. Season to taste. Spoon onto the lettuce and sprinkle with diced chives.
Thursday, December 9, 2010
Butternut Squash Casserole
My friends and family have been enjoying some delicious butternut squash from our Lancaster Farm Fresh CSA shares for the past few weeks and have been experimenting with a lot of new recipes. Below I've posted one that I hope to try this evening from the "Meatless Monday!" section of the Ezra Pound Cake Blog (http://www.ezrapoundcake.com/), adapted from The Lee Bros. Southern Cookbook. How have you been preparing your winter squash? Email us your recipe suggestions at csa@lancasterfarmfresh.com!
Butternut Squash Casserole
Ingredients
3½ pounds butternut squash, peeled and cut in ¼-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
2½ teaspoons minced fresh thyme
½ cup bread crumbs, toasted
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling), optional
Directions
1. Preheat the oven to 375 degrees. Butter a 9-x-13-inch baking dish or 4-quart casserole.
2. Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, ⅛ cup pumpkin seeds and 1⅓ cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
4. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining ⅛ cup pumpkin seeds and ⅔ cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.
Not-So-Meatless Sausage Squash Casserole Variation: Follow the recipe above (minus the spinach), but use 2½ pounds squash and 1 pound hot Italian sausage, cut on the bias into ½-inch-thick pieces and seared in a 12-inch skillet over high heat until golden brown. Add the sausage to the squash mixture in step 3 and complete the recipe as above.
Butternut Squash Casserole
Ingredients
3½ pounds butternut squash, peeled and cut in ¼-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
2½ teaspoons minced fresh thyme
½ cup bread crumbs, toasted
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling), optional
Directions
1. Preheat the oven to 375 degrees. Butter a 9-x-13-inch baking dish or 4-quart casserole.
2. Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, ⅛ cup pumpkin seeds and 1⅓ cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
4. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining ⅛ cup pumpkin seeds and ⅔ cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.
Not-So-Meatless Sausage Squash Casserole Variation: Follow the recipe above (minus the spinach), but use 2½ pounds squash and 1 pound hot Italian sausage, cut on the bias into ½-inch-thick pieces and seared in a 12-inch skillet over high heat until golden brown. Add the sausage to the squash mixture in step 3 and complete the recipe as above.
Spinach Fettuccine with Spinach, Butter and Parmesan
This recipe is a creation of Janet Fletcher, food writer and author of many wonderful cookbooks, including Eating Local: The Cookbook Inspired by America’s Farmers. You can read more about Ms. Fletcher on her website (http://www.foodwriter.com/index.html). This particular recipe comes from Four Seasons Pasta, and the author writes that she loves this dish "for its simplicity and pure taste."
Spinach Fettuccine with Spinach, Butter and Parmesan
Serves 4 to 6
Ingredients
1 pound fresh spinach or egg fettuccine
1½ to 2 pounds spinach (not baby spinach), thick stems removed
5 tablespoons unsalted butter, in 10 pieces
Salt and freshly ground black pepper
⅔ cup freshly grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until it is about 1 minute shy of al dente. Add the spinach leaves and stir them down into the pot to wilt. When the spinach is completely wilted, set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot. Add the butter and salt and pepper to taste, then toss well. Add ½ cup of the cheese and toss again, moistening with some of the reserved pasta water as needed. Divide among warm bowls, topping each portion with some of the remaining cheese. Serve immediately.
Spinach Fettuccine with Spinach, Butter and Parmesan
Serves 4 to 6
Ingredients
1 pound fresh spinach or egg fettuccine
1½ to 2 pounds spinach (not baby spinach), thick stems removed
5 tablespoons unsalted butter, in 10 pieces
Salt and freshly ground black pepper
⅔ cup freshly grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until it is about 1 minute shy of al dente. Add the spinach leaves and stir them down into the pot to wilt. When the spinach is completely wilted, set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot. Add the butter and salt and pepper to taste, then toss well. Add ½ cup of the cheese and toss again, moistening with some of the reserved pasta water as needed. Divide among warm bowls, topping each portion with some of the remaining cheese. Serve immediately.
Wednesday, December 8, 2010
Cajun Cabbage with Rice
Another pick from our CSA manager—a great twist on traditional cabbage preparations. Courtesy of AllRecipes.com (http://allrecipes.com/).
Cajun Cabbage with Rice
Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese
Directions
1. Preheat oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Cajun Cabbage with Rice
Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese
Directions
1. Preheat oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Carrot Dill Soup
This is great soup recipe that Evan, our CSA manager, found on Allrecipes.com (http://allrecipes.com/). Thanks, Evan!
Carrot Dill Soup
Ingredients
1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3½ cups chicken stock
¾ cup milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Directions
1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.
Carrot Dill Soup
Ingredients
1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3½ cups chicken stock
¾ cup milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Directions
1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.
Monday, December 6, 2010
Mashed Parsnips
Looking for an alternative to mashed potatoes? Try this very versatile change of pace. My late-season parsnips were big and had slight notes of horseradish.
2 lbs parsnips (or four large ones)
Salted water for boiling
2 tbsp butter, blue cheese or good olive oil
1/4 cup milk or mild soy milk
I chopped it into small pieces striving to keep the pieces to about equal sizes so that they'd all cook about the same. I added them to slightly salted water to enhance the flavor and put them on a rolling boil covered for about 12 minutes. If you don't like using timers just use the fork test to make sure they're nice and tender.
I have a ricer to put it through but a fork would work just as well. You may have heard that you shouldn't use a blender on potatoes because it makes it gluey. I don't think that would happen with parsnips.
Blend with your flavorings of choice. I didn't add salt because the salty water added all that I needed. Tonight I added butter and just a touch of garlic and served it alongside a salad that I made with spinach and sliced turnip tossed with balsamic and olive oil.
2 lbs parsnips (or four large ones)
Salted water for boiling
2 tbsp butter, blue cheese or good olive oil
1/4 cup milk or mild soy milk
I chopped it into small pieces striving to keep the pieces to about equal sizes so that they'd all cook about the same. I added them to slightly salted water to enhance the flavor and put them on a rolling boil covered for about 12 minutes. If you don't like using timers just use the fork test to make sure they're nice and tender.
I have a ricer to put it through but a fork would work just as well. You may have heard that you shouldn't use a blender on potatoes because it makes it gluey. I don't think that would happen with parsnips.
Blend with your flavorings of choice. I didn't add salt because the salty water added all that I needed. Tonight I added butter and just a touch of garlic and served it alongside a salad that I made with spinach and sliced turnip tossed with balsamic and olive oil.
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