Recipe of the Week - Phoenixville Farmers` Market

Transcription

Recipe of the Week
The mission of The Phoenixville Farmers’ Market is to promote
community health and support local agriculture.
Visit www.phoenixvillefarmersmarket.org for more information
Buy Fresh Buy Local
Celebrate the
Seasons!
The Phoenixville
Farmers’ Market is
dedicated to the
farmers, food and
farmland in our region.
Every week you will find
the freshest, locally grown
foods from our family
farmers who care about
the land and the quality of
the food they grow. By
supporting the market
farmers with your food
dollars, you are ensuring a
future for farming in this
diverse growing region,
and getting delicious
healthful food as well!
Amaretti-Stuffed Peaches
1/2 stick (1/4 cup) unsalted butter, softened
1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably
Lazzaroni brand)
2 1/2 tablespoons all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted
Accompaniment: mascarpone cheese or crème fraîche
Put oven rack in middle position and preheat oven to 350°F. Melt 2
tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking
dish. Pulse 3/4 cup crumbled amaretti in a food processor until finely
chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter.
Blend until butter is incorporated, then add egg and blend until smooth.
Scoop out just enough peach pulp from center of each peach half with a
melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange
peaches, cut sides up, in baking dish, then brush skins with melted butter
from dish. Divide amaretti mixture among cavities, then sprinkle
remaining 1/4 cup crumbled amaretti over filling. Bake until filling is
puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.
Makes 8 servings.
Gourmet, August, 2005.
Recipe of the Week
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Apple Butter BBQ Sauce
North Star Orchard
1/3 cup apple butter
1/3 cup salsa
1 tablespoon vegetable oil
1/2 teaspoon salt (optional)
1/4 teaspoon garlic powder
2 drops worcestershire sauce
Use as a sauce for outdoor grilling, or pour over 4 boneless, skinless
chicken breasts and bake uncovered at 375 degrees for 25 minutes.
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Applesauce Pancakes
North Star Orchard
3/4 c. plus 1 T. flour
1/2 t. baking soda
1/2 t. salt
1 egg, lightly beaten
2 T. sugar
1/2 c. plain yogurt
1/2 c. applesauce
1 t. vanilla
4 T. butter or margarine, melted and cooled
Mix together dry ingredients in a medium/large bowl.
In a separate bowl, stir together egg, sugar, yogurt, applesauce, vanilla, and
2 T. of melted margarine/butter. Pour liquids into dry ingredients, and stir
until just moistened. Heat a griddle or large pan over medium/high heat,
and add a bit of melted butter. When pan is heated, drop on heaping
tablespoonfuls of batter about 2 inches apart. Cook for about 1 1/2 minutes
on first side, until bubbles are breaking on the top, and bottom is
brown...then flip and cook on the other side for another minute or minute
and a half, until browned. Serve pancakes warm, topping with the
following options: Confectioners' sugar, maple syrup, applesauce, apple or
Asian pear butter.
Makes 3 to 4 servings, depending how hungry you are!
Recipe of the Week
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Applesauce
North Star Orchard
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MAKING APPLESAUCE is easier than you think - and so yummy to eat
warm from the stovetop! It's easy to experiment and try different ways of
making it. Just select the apples you want (this week's 'Stars' are great for
sauce), then peel, core and quarter them. Put them in a saucepan with just a
bit of water or cider so that they don't scorch. Simmer until the apples are
soft, about 20 to 30 minutes for 6 to 10 apples. You can process them in a
blender or food processor, or just mash them with a fork or potato masher.
Wasn't that easy? Now, the fun part...you can add extra goodies to the
sauce if you want to...cinnamon or sugar, perhaps...or honey, or maybe
brown sugar or even a bit of ginger. If you make too much, you can freeze
the extra. My favorite memories of Mom's sauce was eating it when it was
only half-thawed...and enjoying crunching on the icy chunks! Enjoy!
Recipe of the Week
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Barley Soup with Duck Confit and Root Vegetables
This luxurious soup soothes on a wintry day, warming the palate with rich
duck confit, sweet root vegetables, and earthy barley. Pearl barley, by
definition, has had some of its bran removed, but we found that different
brands varied widely. Higher-fiber varieties will have a slightly longer
cooking time.
1/2 cup pearl barley
7 cups water
2 confit duck legs*
2 medium carrots, peeled, quartered lengthwise, then cut crosswise into
1/4-inch-thick
pieces (1 cup)
2 medium parsnips, peeled, quartered lengthwise, then cut crosswise into
1/4-inch-thick
pieces (1 3/4 cups)
1 garlic clove, finely chopped
3 cups reduced-sodium chicken broth (24 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh thyme
Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot,
until almost tender, 20 to 40 minutes. Drain in a sieve. Remove skin and
any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy
saucepan over low heat, stirring occasionally, until fat is rendered, about 8
minutes, then strain through a fine-mesh sieve into a small bowl,
discarding skin. Reserve fat. While fat is rendering, remove duck meat
from bones, reserving bones, and shred meat into small pieces. Heat 1
tablespoon duck fat (reserving any remainder for another use) in cleaned 5to 6- quart pot over moderately high heat until hot but not smoking, then
sauté carrots and parsnips, stirring frequently, until just golden, about 8
minutes. Add garlic and cook, stirring, 1 minute. Stir in broth, parboiled
barley, salt, pepper, duck bones, and remaining 3 cups water and bring to a
boil. Reduce heat and simmer, uncovered, stirring occasionally, until
vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir
in shredded duck meat. Skim any excess fat from top of soup, then stir in
thyme. Season with salt and pepper. Cooks' note: Soup can be made 4 days
ahead. Cool to room temperature, uncovered, then chill, covered (excess
fat will be easier to remove when soup is cold). Reheat before serving.
*Available at dartagnan.com. Makes 6 first-course servings.
Gourmet. October 2005. Epicurious.com © CondéNet, Inc. All rights
reserved.
Recipe of the Week
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Golden Beet and Sunflower Salad
To maximize the flavor of this salad, toss the beets with the dressing while they're still
warm, so they'll absorb more of it. Sunflower seeds turn rancid fairly quickly, so it's
important to purchase them from a place with high turnover, such as a natural foods store.
Active time: 20 min Start to finish: 1 1/4 hr
2 1/2 lb medium golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz)
2 tablespoons finely chopped shallot
2 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F.
Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double
layers of foil to make packages (2 or 3 per package) and roast in middle of oven until
tender, 40 to 45 minutes. Unwrap beets and cool slightly.
While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third
of oven, shaking occasionally, until seeds are golden, about 10 minutes.
Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a
stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise
into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another
bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with
remaining sunflower seeds.
Cooks' note:
Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.
Makes 6 servings. Gourmet. July, 2004.
Recipe of the Week
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Beets and Beet Greens with Black Mustard Seeds and Cumin
Lydia Chaudrhy
Yield: 4 Side-dish servings
Ingredients:
1 large bunch beets, with their greens,(about 2 1/2 lbs)
5 Tablespoons of high quality oil (canola or deodorized coconut oil may be used)
1 teaspoon black mustard seeds
1 Tablespoon ground coriander
1/4 teaspoon ground fenugreek
1/4 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1 1/2 cup minced onions
1 teaspoon ginger juice
1 teaspoon coarse salt, or to taste
1 teaspoon roasted cumin seeds, crushed
Procedure:
1. Cut off stems from beats; leaving one inch of stem intact. Chop leaves and discard
stems.
2. Boil beets, in their peels until softened. Size of beets will determine cooking time which
may vary from 15 to 40 minutes. When soft enough to be pierced easily, remove from
heat and peel.* Cut into medium dice.
3. Heat oil in skillet over high heat. When oil is hot, add mustard seeds and wait for them
to stop spattering.
4. Add coriander, fenugreek, turmeric cayenne and cinnamon. Stir to mix.
5. Add onion and stir. Fry until onion starts to turn light brown. stirring constantly.
6. Add beets along with greens and continue cooking until greens are wilted. Stir in ginger
juice and cook over low heat for 20 minutes. Uncover, add salt to taste, and continue to
cook until liquid in pan has evaporated. Stir in roasted cumin seeds.
. *Alternatively, beets may be peeled first (raw) and cut and then cooked longer with
greens in step 6. .
Did you know?
• Chard has vitamins A, C iron and calcium
• Beets have vitamins A, B-complex, C, as well as calcium, iron and magnesium
• Kale has vitamins A, C, folic acid, calcium and iron
Dark leafy, bitter greens generally benefit from boiling or often blanching prior to further
cooking. . Although we are frequently encouraged to cook nearly all vegetables as little as
possible, the more traditional practice of thoroughly cooking greens not only reduces
bitterness and helps increase digestibility, but may often eliminate certain undesirable
elements, such as oxalic acid, which can interfere with calcium absorption.
Recipe of the Week
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Braised Chard with Tomatoes and Olives
Lydia Chaudrhy
Yield: About 6 side-dish servings
Ingredients:
1 lb tomatoes, peeled and seeded (see below) and roughly chopped
1 1/2 bunches Chard
1 Tablespoon Olive Oil
3 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/3 cup chopped dry oil-cured olives, roughly chopped.
Procedure:
1. Carefully wash chard in water (swirl in fresh water several times if
necessary). Loosely shake but do not dry chard, so remaining water clings
to them.
2. Remove tough end of stems. Chop remaining stems into 1/2 “ slices and
cut leaves into bite size pieces.
3. Heat oil over medium heat in large, heavy-bottomed pan.
4. Add garlic and sauté for a minute or so, stirring constantly. Do not allow
it to brown.
5. Add tomatoes, salt and pepper. Add chard, stir to combine, and cover. .
6. Cook over medium –low heat for about 20 minutes, stirring a few times.
7. Add olives, stir to combine, check for seasonings.
To prepare tomatoes:
Bring large pot of water to boil. Cut an “x” into end of tomatoes, plunge
into boiling water for 30 seconds, and remove and immediately shock in
ice water to stop cooking process. Slip skins off, slice open and remove
seeds and stem end. Peeling and seeding is optional; dish will taste just as
good if tomatoes are simply left with skins and seeds intact.
Recipe of the Week
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Cardamom Pear Bread
Art Roman, The Kitchen Workshop in Paoli
1 2/3 c all purpose flour
3⁄4 c sugar
1 1⁄2 tsp baking powder
3⁄4 tsp salt
1 1⁄2 tsp ground cardamom
1 1⁄2 c chopped, unpeeled pear
1⁄2 vegetable oil
1⁄4 c milk
2 large eggs
Topping: 1 tbl sugar and 1⁄4 tsp cardamom
Preheat oven to 350 degrees. Grease bottom of loaf pan. Set aside. Mix
first 5 dry ingredients together in a bowl. In a separate bow mix pears,
vegetable oil, milk and eggs. Combine wet and dry ingredients together
and mix only to combine. Pour batter into loaf pan and top with topping.
Bake in the center of the oven for 50-65 minutes, until a toothpick inserted
into the center of the loaf comes out clean. Cool in the pan for 10 minutes,
then remove from pan and allow to cool completely on a rack. Makes one
loaf.
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Carrot and Beet Salad with Ginger Vinaigrette
Can be prepared in 45 minutes or less.
1/4 cup minced shallot or onion
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired
In a blender purée shallot, ginger, and garlic with rice vinegar, soy
sauce, sesame oil, and Tabasco. With motor running add olive oil in a
stream and blend until smooth. In separate bowls toss carrots with half of
the dressing and beets with remaining half. Divide carrot salad and beet
salad among 6 plates and garnish with spinach leaves.
Serves 6. Gourmet, April, 1994.
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Carrot Soup with Dill Pesto
2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil
Melt butter in heavy large saucepan over medium heat. Add carrots, onion
and dill seeds and sauté until onion is translucent and tender, about 10
minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until
carrots are very tender, about 35 minutes. Transfer soup to blender in
batches and puree. Thin with more broth if desired. Season to taste with
salt and pepper.
Combine fresh dill and pine nuts in processor and chop finely using on/off
turns. With processor running, slowly add oil and process until well
blended. Season to taste with salt and pepper. (Soup and pesto can be
prepared 1 day ahead. Cover separately and refrigerate.)
Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using
knife, swirl pesto into soup.
Serves 4. Bon Appétit. August, 1999.
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Chopped Arugula Salad
Lydia Chaudrhy
Yield: 6 first course servings
1 clove garlic
1 1/2 tablespoons red wine vinegar
1/4 teaspoon each salt & black pepper
1/4 teaspoon sugar or other sweetener such as maple syrup
2 roasted red bell peppers, seeds and peels removed, cut into small dice
3/4 lb arugula, cut into 1/3 inch wide strips (about 6 cups)
Mince garlic and mash to a paste with salt. Whisk in oil, vinegar, salt,
pepper, and sweetener. Add peppers to dressing with arugula and toss to
coat.
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Chilled Corn and Buttermilk Soup
Simmering cobs in the corn-broth mixture gives the soup extra flavor.
6 large ears fresh corn, husked
1 tablespoon vegetable oil
1/2 cup chopped shallots (about 3 large)
2 tablespoons coarsely grated peeled fresh ginger
2 garlic cloves, minced
6 cups low-salt chicken broth
1 cup buttermilk
Additional buttermilk
Chopped fresh chives
Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over
bowl with knife to remove any remaining bits of corn and milky liquid.
Break cobs in half crosswise and reserve.
Heat oil in heavy large saucepan over medium-high heat. Add shallots,
ginger, and garlic; sauté until shallots begin to soften, about 2 minutes.
Add corn and any accumulated liquid in bowl. Cook until heated through,
stirring occasionally, about 3 minutes. Add cobs and broth. Bring soup to
boil; reduce heat to low, cover pan, and simmer until corn is very tender,
about 30 minutes. Discard cobs.
Working in batches, puree soup in blender. Transfer to large bowl. Stir 1
cup buttermilk into soup. Cover and refrigerate until chilled, at least 3
hours. (Can be made 1 day ahead. Keep chilled.)
Season soup to taste with salt and pepper. Divide soup among 8 bowls.
Drizzle with additional buttermilk, sprinkle with chives, and serve. Makes
8 first-course servings.
Bon Appétit. Aug 2004
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Cucumber Kiwi Salsa
Joan and David Oswalt of Pasadena, California, write: "David and I both
love to cook, but our approaches couldn't be more different. He'll start
from scratch and spend months perfecting a particular dish, while I prefer
to take a basic recipe and just add my own touches."
3 tablespoons fresh lime juice
1 tablespoon chopped seeded jalapeño chile
2 teaspoons minced peeled fresh ginger
1 teaspoon finely grated lime peel
2 cups chopped peeled kiwi (about 1 pound)
1 cup chopped peeled seeded cantaloupe
1 cup chopped seeded cucumber
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh mint
Whisk lime juice, jalapeño, ginger, and lime peel in medium bowl to blend.
Add kiwi, cantaloupe, cucumber, green onions and mint; toss to coat.
Season salsa to taste with salt and pepper.
Makes 4 1/2 cups.
Bon Appétit
March 2005
Joan and David Oswalt, Pasadena, CA
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Delphy’s Cold Cucumber Soup with Beet Mousseline
1 large onion, sliced
3 tablespoons finely chopped fresh dill
3 tablespoons vegetable oil
2 cups chicken broth
2 tablespoons fresh lemon juice
4 seedless cucumbers, peeled, seeded, and chopped
freshly ground white pepper to taste
an 8-ounce container low-fat sour cream
Garnish: fresh dill sprigs
In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low
heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers
and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir
in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to
1 day.
Force soup through a sieve into a bowl and whisk in sour cream and remaining 2
tablespoons dill.
Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.
Makes about 6 1/2 cups.
Beet Mousseline
This recipe was created to accompany Delphey's Cold Cucumber Soup.
2 large beets, trimmed
2 tablespoons balsamic vinegar
1/4 cup heavy cream
In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or
until very tender. Drain beets in a colander and cool. Peel beets and in a food processor
purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper
to taste. Purée may be make 1 day ahead and chilled, covered.
In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.
Makes about 1 cup.
Gourmet
June 1996
Ia Delphey: Oakland, California
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Essence of Apple Pie
Dorene Pasekoff
Crust:
2 cups flour
1 tsp salt
3⁄4 cup vegetable shortening
4 tbl COLD apple cider
Filling:
10 Courtland apples
1⁄2 cup apple butter
3⁄4 cup sugar
1/8 tsp salt
1 1⁄2 tbl cornstarch
1⁄2 tsp cinnamon
1⁄4 tsp nutmeg
2 tbl butter
Combine flour and salt in bowl. Cut in vegetable shortening until mixture
is uniform and very fine. Sprinkle cider over mixture, one tablespoon at a
time, tossing lightly with a fork. Work dough into firm ball, then divide in
half. Roll half of dough about 1/8 inch thick on a lightly floured surface.
Place in pie plate and trim even with edge of plate.
Core, peel, and slice apples. Shake combined dry ingredients vigorously in
a tightly closed container to blend thoroughly. Spread apple butter over
bottom crust in pan, then alternate layers of apple slices with spoonfuls of
sugar mixture. Dot with pieces of butter. Roll out top crust, cut and spread
slits. Flip over filling, trim and crimp tightly.
Bake pie at 425 degrees for 35 minutes, then reduce heat to 350 degrees
and bake about 25 minutes longer. Apples should be for tender, crust
should be light brown, top and bottom
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Golden Garlic Aioli Platter with Market Vegetables
Aliza Green - www.alizagreen.com
For garlic aioli:
1 cup peeled garlic cloves
1/2 cup olive oil
2 tbl chopped fresh thyme
1 tbl paprika
1/4 red wine vinegar
1.5 cups high-quality, prepared mayonnaise
2 tsp salt
1 tsp hot pepper sauce
Accompaniments:
1/2 pound each green beans and wax beans, stems trimmed
2 colorful bell peppers, cut into wedges
1 pound young beets
1 fennel bulb, trimmed and cut into thin wedges and soaked in ice water
with lemon juice
8 hard cooked eggs, quartered
Prepare aioli. Combine garlic, oil, and thyme in a small pot and cook over
medium heat, shaking often, until the garlic begins to turn golden. Remove
from heat and cool to room temperature. Transfer the mixture to a food
processor and puree to a fine paste. Add the paprika, vinegar, mayonnaise,
salt and hot sauce. Taste for seasoning. Will keep for 2 weeks refrigerated
in tightly covered container.
Prepare vegetables. In a steamer basket over boiling water, steam green
and wax beans for 5-7 minutes or until tender, but still brightly colored.
Rinse under cold, running water.
Set the steamer up again, adding enough water to the pot to reach a depth
of at least one inch. Trim off the beet greens, leaving about one inch. Be
careful not to cut into the root end of the beet or they will bleed out much
of their color. Steam the whole beets for 20-30 minutes or until tender
when pierced with a fork. When cool enough to handle, rub the skin off the
beets and trim off the root ends. Cut into wedges.
Transfer the aioli to a small bowl. Arrange the beans, pepper wedges,
beets, fennel and eggs on a large platter with the bowl of aioli in the center
for dipping.
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Greens with Pine Nuts and Currants
Lydia Chaudrhy
Yield: 6 – 8 servings
Ingredients:
1 – 2 bunches greens (turnip or radish greens are good. Kale is also great
with this)
2 Tablespoons olive oil
Pinch of nutmeg
6 sun-dried tomatoes, soaked in hot water until softened and cut into fine
(1/8”) strips
1/4 cup currants or golden raisins
2 Tablespoons toasted pine nuts
Salt and pepper to taste
Procedure:
1. Roughly chop greens into bite size pieces. If desired, blanch greens
briefly (1 minute) in boiling salted water and then shock in ice water and
drain. (This step can be omitted but greens may retain more sharpness and
a more bitter flavor)
2. In pan, sauté garlic in olive oil until slightly golden. Add nutmeg. Add
greens, sun dried tomatoes, and currants.
3. Add nuts. Season to taste with salt and pepper.
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Grilled Eggplant Stacks with Feta and Tomato
Tapered eggplants and a mix of large and medium tomatoes will give your stacks a more
graceful appearance.
1 cup loosely packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 medium eggplants (1 3/4 to 2 lb total)
1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in
diameter)
3 oz feta, crumbled (about 3/4 cup)
Garnish: finely shredded fresh basil leaves
Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a
paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather
together sides of towel or filter and press gently on it to extract more oil. (You will have a
generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil
solids into a small bowl and reserve.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas.
While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise
rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut
4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each
medium tomato, reserving remaining tomato for another use.
Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas
grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally
if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
Make stacks:
On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a
generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato
rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta.
Make another layer with medium-size eggplant rounds, basil solids, medium tomato
rounds, salt, pepper, and feta, then top with remaining eggplant and feta. Set baking pan
on grill and cook stacks, with grill cover closed, until heated through and cheese on top is
softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil
oil.
Cooks' note:
If you aren't able to grill outdoors, cook eggplant in a hot lightly oiled large (2-burner)
ridged grill pan over moderately high heat, turning over once, about 20 to 25 minutes
total. Bake stacks in shallow baking pan in a preheated 450°F oven, about 8 minutes.
Makes 4 light-lunch or first-course servings. Gourmet. August, 2005.
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Grilled Pound Cake with Balsamic Peaches
Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold
where I live, I love grilling outside year-round. I make this amazing recipe
only during summer, when I can buy perfect peaches from the roadside
stands — like now."
4 1/2 tablespoons (packed) golden brown sugar, divided
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh mint
6 ripe large peaches, peeled, cut into 1/2-inch-thick slices
1 cup chilled whipping cream
6 slices purchased pound cake
3 to 4 tablespoons unsalted butter, room temperature
Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar,
and mint in large bowl to blend. Add peaches and toss gently to coat. Let
stand at least 5 minutes and up to 30 minutes.
Using electric mixer, beat whipping cream and remaining 1 1/2
tablespoons sugar in another large bowl until peaks form; refrigerate.
Spread cake slices on both sides with butter. Grill until lightly browned.
Arrange cake slices on 6 plates. Top each with peaches and syrup, then
whipped cream.
Makes 6 servings. Bon Appétit. July, 2005. Jan Esterly, Pittsburgh, PA
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Jean Shook’s Winning Pumpkin Pie
Yield 2 9” pies
Filling:
1 tsp salt
3 tsp pumpkin pie spice
4 large eggs
3 1⁄2 cups pumpkin
2 cans evaporated milk
Crust:
2 cups flour
1⁄2 tsp salt
1 tbl sugar
3⁄4 cup Land O’ Lakes margarine
Knead the dough for the crust into crumbs and add 2 oz. water. Kneed
again into dough.
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Kale with Sesame Seeds
Lydia Chaudrhy
Yield: 4 – 5 side-dish servings
Ingredients:
1 bunch kale (about 1 lb), washed and trimmed
Canola Oil for sautéing
1 Tablespoon Sesame Seeds
1 –2 teaspoons toasted Sesame Oil
Procedure:
1. Bring large pot of water to boil; add tsp of salt.
2. When water is rapidly boiling, plunge kale into water and let cook for 2
minutes.
3. Remove kale and shock ice water to stop cooking process.
4. Heat canola oil in large skillet over medium heat.
5. Add kale, stir and cook, stirring frequently for about 15 minutes or until
leaves soften but do not turn brown.
6. Add sesame seeds.
7. Add sesame oil and toss to coat. Serve immediately.
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Ginger Soy Marinated Pork Kebabs
pork cutlet cut into small cubes
pineapple cut into small cubes
red pepper cut into small cubes
1 c soy sauce
1c pineapple juice
1/4 c honey
1 tbs chop fresh ginger
1 tbs chop garlic
1/2 tsp white pepper
Blend ingredients with whisk and pour over assembled kebabs. Marinate
for at least 20 min and grill.
Buttered Peas with Fresh Herbs
Approx. 2.5 cups of freshly shelled peas (can also us frozen)
salt
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley, basil, tarragon, chives, and/or mint
Freshly ground black pepper
Bring several quarts of water to a boil in a large saucepan. Add the peas
and salt to taste and cook until tender, about 2 minutes for frozen peas, a
couple of minutes more for fresh. Drain the peas. Melt the butter in a large
skillet. Add the peas and cook, shaking to coat them with butter, until hot,
about 1 minute. Add the herbs and salt and pepper to taste. Serve
immediately.
— Vegetables Every Day, Jack Bishop
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Leeks with Caper Vinaigrette
Lydia Chaudrhy
Yield: 2 appetizer servings
4 medium leeks
1 1/2 teaspoons red wine vinegar
1 Tablespoon finely minced onion
1/2 teaspoon Dijon mustard
Salt and Pepper to taste
2 Tablespoons Olive Oil
1 teaspoon finely chopped capers
1 Tablespoon minced parsley
Trim leeks, discarding tough outer leaves and root ends. Cut in half
lengthwise and wash well. Place leeks in skillet and fill with water to cover
halfway. Simmer, covered, until tender, about 5 – 10 minutes, then plunge
in ice water to stop cooking process. In small bowl, whisk together
vinegar, onion, mustard, salt and pepper. Slowly whisk oil until
incorporated. Whisk in capers and parsley. Remove leeks to paper towels
and gently squeeze dry. Place on plates and spoon vinaigrette over each
serving.
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London Broil with Soy Citrus Mayonnaise
London broil comes in different weights and thicknesses; it may be necessary to use two
pieces to get the proper amount for this dish. One of the great things about this recipe is
that the steak's marinade is also used in the soy citrus mayonnaise, so you get double the
flavor.
3/4 cup fine-quality fermented soy sauce*
1/2 cup dry red wine
1/4 cup fresh lemon juice
1/3 cup fresh orange juice
1 bunch scallions, cut into 3-inch lengths
5 garlic cloves, smashed and peeled
1/2 teaspoon white pepper
Pinch of cayenne
2 1/2 to 3 lb top-round London broil (1 to 1 1/2 inches thick)
1 cup mayonnaise
Special equipment: an instant-read thermometer
Accompaniment: toasted or grilled country bread
Combine soy sauce, red wine, juices, 2 tablespoons oil, scallions, garlic, white pepper, and
cayenne in a 1-quart heavy-duty sealable plastic bag. Add steak and seal bag, pressing out
air. Turn bag to coat steak, then marinate, chilled, turning bag occasionally, at least 4
hours.
Transfer steak to a plate and pour 2 tablespoons marinade through a fine-mesh sieve into a
1-quart heavy saucepan, discarding remainder or reserving for another use (see cooks'
note, below). Bring steak to room temperature, about 30 minutes.
Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until
hot but not smoking, then cook steak, uncovered, until underside is browned, about 5
minutes. Turn steak over, then reduce heat to moderately low and cover skillet. Continue
cooking until thermometer inserted horizontally 2 inches into center of steak registers
120°F, 10 to 12 minutes. Transfer to a cutting board and let stand at least 15 minutes
(internal temperature of steak will rise to 130-135°F for medium-rare).
While steak cooks and stands, bring marinade in saucepan to a boil, then pour into a bowl
and cool completely. Whisk in mayonnaise until combined well and chill, covered, until
ready to serve.
Holding knife at a 45-degree angle, cut steak across the grain into very thin slices and
transfer to a platter, then drizzle with any juices accumulated on cutting board. Serve at
room temperature or slightly chilled, with mayonnaise.
Cooks' notes:
• Steak can be marinated up to 1 day.
• Soy citrus mayonnaise can be chilled up to 5 days.
• If reserving remaining marinade for another use, strain and cool completely, uncovered,
then freeze in sealed bag. Thaw, then boil 1 minute before using.
*Available at Uwajimaya (800-889-1928).
Makes 6 servings. Gourmet. July, 2005.
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Melon with Port and Mint
This innovative and refreshing dish is just right for warm weather parties.
Use only one variety of melons or an assortment, but be sure they are the
ripest available.
Can be prepared in 45 minutes or less, but requires additional unattended
time.
1/3 cup water
4 tablespoons minced fresh mint
3 tablespoons sugar
1/3 cup tawny or ruby Port
2 to 3 melons (such as honeydew, cantaloupe, crenshaw or casaba), peeled,
seeded, sliced
Fresh mint sprigs
Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small
saucepan. Stir over low heat until sugar dissolves. Bring to simmer.
Remove from heat. Cover; let syrup stand at room temperature at least 2
hours or overnight.
Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh
mint. Arrange melon slices on platter. Pour Port syrup over. Cover and
chill 2 hours. Garnish with mint sprigs.
Serves 10. Bon Appétit, June, 1995.
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Oriental Farmers' Market Salad
1 bunch radishes, thinly sliced
1 bunch sweet turnips. thinly sliced
2 bunch of baby bok choy shredded
***Oriental salad dressing:***
2 tablespoons seasoned rice vinegar
4 teaspoons soy sauce
1 teaspoon sugar or honey
2 teaspoons sesame oil
1 teaspoon minced ginger root
Dressing: In a small bowl, mix together the vinegar and soy sauce and
ginger. Add sugar, stirring to dissolve. Add sesame oil and whisk. Salad: In
a medium-size bowl, combine the radishes and turnips. Pour dressing over
vegetables, toss thoroughly, and refrigerate until serving time. At serving
time, add bok choy to other vegetables and toss to coat with dressing.
Serve immediately.
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Peach and Blackberry Tart with Oatmeal Cookie Crust
Make oatmeal-cookie crumbs by blending cookies in a processor until
finely ground.
Crust
Nonstick vegetable oil spray
2 cups oatmeal-cookie crumbs (made from about 32 crispy oatmeal
cookies)
5 tablespoons unsalted butter, melted
Filling
2/3 cup peach or apricot nectar
5 tablespoons sugar
5 teaspoons cornstarch
2 2/3 cups coarsely chopped peeled peaches
1 1/4 teaspoons fresh lemon juice
1 1/4 cups large blackberries
For crust:
Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with
removable bottom with nonstick spray. Mix cookie crumbs and melted
butter in medium bowl until moist clumps form. Press dough evenly over
bottom and up sides of prepared pan. Bake until dry, about 10 minutes.
Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil.
Let stand at room temperature.)
For filling:
Whisk nectar, sugar, and cornstarch in heavy medium saucepan until
smooth. Add half of peaches and lemon juice. Using potato masher, mash
to coarse puree. Simmer over medium heat until mixture is thick, stirring
constantly, about 5 minutes. Cool completely. Fold in remaining peaches.
Spread filling evenly in crust. Arrange blackberries around top edge of tart.
Refrigerate until cold, at least 4 hours and up to 6 hours. Bring to room
temperature before serving.
Makes 8 servings.
Bon Appétit
August 2002
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Pear Grilled Cheese
From North Star Orchard
A great alternative, plan to try this soon, before the 'Delight' pears are gone
for the year!
Margarine or softened butter
8 slices (about 1/2 inch thick) crusty French (or other favorite market
bread!)
4 slices muenster cheese
1 or 2 ripe 'Delight' pear(s), cored, cut in thin slices
4 teaspoons raspberry jam or jelly
8 oz. brie cheese, cut into 12 thin slices, rind removed
Spread margarine or butter evenly on one side of each slice of bread.
On the unbuttered sides of four slices of bread, layer one slice of muenster
cheese and four pear slices. Spread with equal amounts of raspberry jam or
jelly. Top each with slices of brie cheese, and another slice of bread,
buttered side out. Preheat a large skillet or griddle over low heat.
Cover and cook sandwiches, in batches if necessary, for 2 to 3 minutes per
side, or until golden and the cheeses are melted. Serve immediately.
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Turkey-Basil Piccata
2 tablespoons flour
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 lb turkey cutlets (from Mountain View Poultry Farm)
1 1/2 tablespoons fresh basil
1/2 cup dry white wine
1 1/2 tablespoons fresh lemon juice
1 lemon, sliced
Combine first 3 ingredients in a shallow dish; dredge cutlets in flour
mixture, shaking off excess. Pour olive oil into a large skillet; place over
medium-high heat until hot. Add cutlets, and cook 1 1/2 minutes or until
done, turning once. Remove cutlets from skillet. Add garlic to skillet and
cook for 30 seconds, stirring to loosen particles that cling to the bottom.
Add wine, lemon juice, and lemon slices; cook 45 seconds, stirring
constantly. Return cutlets to pan; cook just until heated, sprinkle with fresh
basil and serve immediately.
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Joan Cressley’s WINNING Red Beets
1 1/2 c water
1 c sugar
1 c vinegar
1/2 tsp. pepper
1 tsp. salt
beets
Combine first five ingredients and heat to a boil. Add cooked, sliced beets and heat again.
Allow to cool and serve.
Pickled Beets with Orange and Rosemary by Lee Krieder
Steam one bunch of beets. Cool and remove skins. Cut larger beets in quarters.
1/2 c sweet vermouth
2/3 c red wine
1/4 c cider vinegar
1/4 c honey or brown sugar
1 tsp. Whole cloves
1 3” stick of cinnamon
1 sprig of fresh rosemary
2 1/4” thick slices of from one orange (seeds removed)
salt and pepper to taste
Put beets in medium bowl. Bring next 8 ingredients to a boil. Simmer to blend flavors.
Add salt and pepper to taste. Pour mixture over beets. Cool to room temperature, cover
and refrigerate. Will keep up to one month.
Pickled Beets by Sheila Steele
3/4 lbs beets
1 c water
1 c white vinegar
2 c brown cider vinegar
2 1/2 c sugar
3/4 c brown sugar
Cook beets, cool, remove skins and quarter. Combine other ingredients and pour over
beets. Place beet mixture in canning jars and can for 15 minutes. Let sit for 24 hours.
Pickled Beets by Alice Snyder
3/4 c apple cider vinegar
1 1/2 tbl honey
5-6 whole cloves
1/3-1/2 c sliced Vidalia onion
7-8 small whole or sliced beets
Combine first 3 items in a non-reactive saucepan. Bring to a slow boil. Simmer to blend
flavors. Add onion. Let simmer. Cook, cool and peel beets. Add beets to sauce. Cool and
refrigerate.
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Pork Tenderloin with Cider Jus and Rutabaga Puree
Star anise, cinnamon, and apple cider give this dish the flavors of fall. Add
some wilted greens and a nice Zinfandel, and you've got a sophisticated
dinner party.
2 cups apple cider
1 cup low-salt chicken broth
3/4 cup chopped onion
6 whole allspice
3 whole star anise*
3 large fresh thyme sprigs
2 cinnamon sticks
2 teaspoons apple cider vinegar
1 Turkish bay leaf
5 tablespoons unsalted butter, cut into 1/2-inch cubes
2 12-ounce pork tenderloins, well trimmed Olive oil
Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is
reduced to 1 1⁄2 cups, about 20 minutes. Strain, pressing on solids to
extract liquid. Discard solids. Return liquid to saucepan and boil until
reduced to 1/2 cup, about 3 minutes. Whisk in butter a few pieces at a time.
Season with salt and pepper. Meanwhile, prepare barbecue (medium-high
heat). Brush pork with olive oil. Sprinkle generously with salt and pepper.
Grill until instant-read thermometer inserted into center of pork registers
145°F, turning frequently, about 20 minutes. Let pork rest 5
Minutes (temperature will increase to 150°F). Thinly slice pork crosswise.
Divide pork slices among 6 plates. Spoon RutabagaPuree alongside.
Drizzle sauce over pork and serve. *Brown star-shaped seedpods available
at Asian markets and specialty foods stores and in the spice section of
some supermarkets. Makes 6 servings.
Rutabaga Puree
3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter
Cook rutabagas in large pot of boiling salted water until very tender, about
45 minutes. Drain well. Transfer to processor; puree until smooth. Return
to pot. Stir over medium heat until any excess liquid evaporates. Add
butter; stir until melted. Season with salt and pepper. (Can be made 2 hours
ahead. Let stand uncovered at room temperature. Rewarm over medium
heat, stirring often.) Makes 6 servings.
Bon Appétit. September 2004.
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Potato and Corn Salad with Bacon, Blue Cheese and Sherry
Vinaigrette
3 ears fresh corn, unhusked
2 large red bell peppers
2 pounds 1 1/2- to 2-inch-diameter unpeeled red-skinned potatoes (about
24), quartered
4 thick bacon slices, cut into 1/2-inch pieces
1/2 cup extra-virgin olive oil
3 tablespoons Sherry wine vinegar
1/3 cup crumbled blue cheese
1 cup chopped green onions
3 tablespoons chopped fresh oregano
Prepare barbecue (high heat). Grill corn until husks are blackened on all
sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove
husks and silk. Cut kernels from cobs.
Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper
lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking
slightly, if necessary. Place peppers on grill, skin side down. Grill without
turning until skins are blackened and blistered, about 10 minutes. Cool 10
minutes. Peel peppers; cut into 1/2-inch squares.
Cook potatoes in large pot of boiling salted water until tender, about 12
minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl.
Sauté bacon in medium skillet over medium heat until crisp. Using slotted
spoon, transfer bacon to paper towels.
Whisk oil and vinegar in small bowl to blend. Season dressing with salt
and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn,
bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional
dressing; toss to coat. Season salad with salt and pepper. Add remaining
dressing by tablespoonfuls to moisten, if desired. Serve warm or at room
temperature.
Makes 8 servings.
Bon Appétit
August 2004
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Radish-Orange Vinaigrette
Lydia Chaudrhy
Yield: about Cup
This dressing goes nicely over any mixture of salad greens as well as over
blanched and/or sautéed greens themselves. The pink color provides a nice
color contrast to whatever green you dress it with.
Ingredients:
2 Tablespoons rice vinegar
1 Tablespoon maple syrup or other sweetener (regular sugar can be used)
2 teaspoons soy sauce
1/4 teaspoon salt
1/4 cup water
3 – 4 Tablespoons grated radish
1 Tablespoon vegetable oil (safflower, canola or similar “no taste” oil is
recommended)
1/2 teaspoon orange zest
Procedure:
1. In small saucepan, combine vinegar, sweetener, soy sauce salt and water
over medium heat. Bring to a boil and then reduce heat and simmer for 2 –
3 minutes. Remove from heat and wither chill in refrigerator until cooled.
2. Pour mixture into blender and add grated radish, oil, and orange zest.
Blend until smooth and creamy.
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Bryan Mc Crone’s WINNING Mango Kiwi Salsa
2 cups fresh mango, chopped
1 fresh kiwi, chopped
1 red jalapeno, minced
1 green jalapeno, minced
1 cup red onion, chopped
1 tbl lime juice
2 tbl fresh cilantro, minced
1 large clove of garlic, minced
1 tsp honey
salt to taste
Sage’s Peach Salsa
Ian Brandt
www.sagescafe.com
10 cups sweet peaches picked hard, not soft
4 cups vine ripened slicing tomatoes
1/4 cup red onion, diced
3/4 cup red pepper, diced
1/3 cup fresh cilantro, diced
3 tbl fresh lime juice (aprrox. One lime)
1 tsp salt
Brown in a pan until almost all water has evaporated from chili:
1 tbl habenaro chile, diced (discard sseds and wear plastic gloves to prep)
1.5 tbl whole cumin seed, ground in a coffee grinder
2 tbl veg or olive oil
sprinkle of salt
Combine ingredients
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Slow Roasted Tomato Salsa
Ian Brandt
www.sagescafe.com
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Makes 1.5 quarts.
Place 8 cups of diced and strained vine ripened tomatoes on two baking
sheets and slow roast for 4 hours at 200 F.
Then mix with:
1/4 red onion, diced
3/4 yellow bell pepper, diced
1/3 fresh cilantro, diced
1/2 cup lemon basil, diced
1 tbl fresh garlic, diced
3 tbl fresh lime juice (approx. one lime)
2 tsp salt
Brown in pan until most of the water from the chilis evaporates:
1 tbl habenaro chile, diced (discard seeds, wear plastic gloves to prep)
1 tbl veg or olive oil
sprinkle of salt
Combine ingredients.
Emilie & Alex’s Salsa
Emilie Kirkland
3-4 cloves of garlic
1/2 vidalia onion
2 jalapenos
1 bunch fresh cilantro
2 cans diced tomatoes
3 fresh tomatoes, diced
2 green bell peppers
pinch of salt
pinch of sugar
juice of 2-3 limes
Put garlic, onion, jalapeno, and half of cilantro in a food processor. Pulse
to desired consistency. Pour into a bowl. Pulse canned tomatoes, remaining
cilantro and lime juice in food processor to desired consistency. Mix in
bowl with first batch. Dice tomatoes and green peppers and add to bowl.
Add salt and sugar to taste. Refrigerate over night for best results. Enjoy!
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Uncle Hugh’s (Mostly) Home Grown Salsa
Hugh Willig
All measurements are approximate.
2 Anaheim chiles, chopped medium to fine and seeds removed
2 Fresno chiles, chopped fine and seeds removed
1 chile to be determined (whatever you’ve got), chopped fine and seeds
removed
6 ripe medium to large tomatoes (Brandywine/Arkansas Traveler or other
heirloom tomatoes), chopped and drained
3-4 cloves of garlic, crushed
1cup fresh cilantro chopped fine
juice of 2 medium limes
1 tbl cumin
1 tsp black pepper
1 tsp paprika
Combine all ingredients in a non-reactive container. Let stand for about
one hour. Heat level is about medium, maybe more. Makes usually not
enough.
Peach Salsa
Lee Kreider
2 cups fresh peaches, peeled and chopped
1/4 cup sweet onion, chopped
3 tbl lime juice
1 tbl jalapeno pepper, finely chopped
I glove garlic, minced
1 tbl fresh cilantro, minced
1/2 tsp sugar
Mix, cover and chill for about 1-2 hours.
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Traditional Salsa
Lee Kreider
2 medium tomatoes, chopped
1 yellow tomato, chopped
1 green pepper, chopped
1 red onion, chopped
Handful of fresh cilantro, chopped
1 jalapeno, minced
1 tsp kosher salt
juice of 1 lime
Mix together.
Meg’s Midnight Salsa
Meg Kotes
1/2 large red tomato, seeded and chopped
1/2 large yellow pineapple tomato, seeded and chopped
2 small garlic cloves, minced
1/2 small red onion, diced
1/2 small ancho chile, seeded and diced
salt and pepper to taste
pinch of ground cumin
1 tbl red wine vinegar
parsley or cilantro, chopped
Mix all ingredients and refrigerate overnight. Adjust seasonings in the a.m.
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Southwestern Pumpkin Soup
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin 3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Bring chicken stock and whipping cream to boil in heavy medium pot.
Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander
and nutmeg. Reduce heat to medium and simmer until soup thickens
slightly and flavors blend, about 15 minutes. Season to taste with salt and
pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and
refrigerate. Re-warm over medium-low heat, whisking occasionally.) Ladle
soup into bowls. Garnish each serving with cheddar cheese and cilantro
and serve.
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Spiced Apple Cider
6 cups fresh apple cider
1/4 cup pure maple syrup (more or less, to taste)
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
6 strips orange peel
6 strips lemon peel
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon
peel in the center of a washed square of cheesecloth; fold up the sides of
the cheesecloth to enclose the bundle, then tie it up with a length of kitchen
string. Drop the spice bundle into the cider mixture. Place the saucepan
over moderate heat for 5 to 10 minutes, or until the cider is very hot but not
boiling. Remove the cider from the heat. Discard the spice bundle. Ladle
the cider into big cups or mugs, adding a fresh cinnamon stick to each
serving, if you like.
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Spiced Pumpkin Pie
Dorene Pasekoff
Pie Crust for 9-inch Pie:
2 cups flour
1 teaspoon salt
3⁄4 cup vegetable shortening
4 tablespoons COLD apple cider
Pumpkin Filling:
2 cups baked and pureed Long Island Cheese Squash
2 eggs
1/4 cup honey
1 cup non-fat dry milk powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Combine flour and salt in bowl. Cut in vegetable shortening until mixture
is uniform and very fine. Sprinkle cider over this mixture, a tablespoon at a
time, tossing lightly with a fork. Work dough into firm ball, then roll about
1/8 of an inch thick on lightly floured surface. Place in pie plate and trim
even with edge of plate. Put filling ingredients in a food processor and
puree until smooth. Pour filling into pie crust. Bake pie at 425 degrees F
for 20 minutes, then reduce heat to 350 degrees F and bake about 50
minutes longer or until knife inserted into center comes out clean.
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Stuffed Collard Greens with Red Pepper Sauce
Lydia Chaudrhy
Yield: about 5-6 servings
Sauce ingredients:
2 red bell peppers, roasted, peeled, and seeded
2 Tablespoons olive oil
1 1/2 cups cooked white beans, such as navy or cannellini
1/2 teaspoon salt or to taste
1–2 teaspoons balsamic vinegar, or to taste
Collard Green Ingredients:
3/4 cup carrot in small dice
1 1/2 to 2 lb collard greens
Ground black pepper
1 teaspoon salt
3 cups cooked barley
1 Tablespoon vegetable oil
2 cups cooked brown rice
2 cups finely chopped leeks
2/3 cup chopped and toasted hazelnuts
1 – 2 teaspoons crushed fennel seeds (walnuts or other nuts may be substituted)
1/3 cup chopped fresh dill
2 – 3 Tablespoons lemon juice
In food processor, puree peppers with oil, beans and salt.Transfer mixture to sauce pan
and add more salt if needed and Balsamic vinegar to taste. Heat gently, stirring until it has
a good consistency and flavors have blended. Set aside until needed. Cut off collard
stems, and reserve one cup of sliced stems. And set aside. Fill large pot with water, add
1/2 teaspoon salt, and bring to a boil. Place collard leaves into boiling water. Try not to
bend or overcrowd them. (Do this step in two batches, if necessary.). Cover and cook just
until tender, about 5 minutes. Drain leaves in colander, and reserve 1 – 3 cups of cooking
broth. Run leaves under cold water to cool.
Heat vegetable oil in large skillet or sauce pan. Add leeks and cook over medium heat
until softened. Add fennel seeds, celery, carrot, reserved collard stems, 1/2 cup reserved
collard broth, 1/2 teaspoon salt, and pepper to taste. Cover and cook until tender but still
firm, about 5- 10 minutes.
In food processor, blend 1/2 cup of collard broth with 1 cup barley to make coarse puree.
Combine puree, remaining barley and rice, hazelnuts, olive oil, and dill with the leek
mixture. Season to taste with salt and pepper. Add lemon juice to taste.
To make rolls: Set collard leaf, with smoother side up and the middle rib running
horizontally. Mound 1/4 to 3/4 cup of stuffing on bottom half of leaf, along length of rib.
Carefully roll leaf up from to bottom, stopping midway to tuck side flaps in. Set roll seam
side down on platter.
Before serving, reheat rolls in oven (loosely covered in foil) sauté lightly in skillet in
small amount of oil.
Ladle Roasted Red Pepper Sauce on top.
Recipe of the Week
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Celebrate the
Seasons!
The Phoenixville
dedicated to the
farmers, food and
Sweet Potato Soup with Lobster and Orange Cream Fraiche
This is a sophisticated first course. The soup is also nice without the lobster. Uncork a
Chardonnay or a French Sancerre.
1 cup whipping cream
1/2 cup sour cream
3 teaspoons minced peeled fresh ginger
1 1/2 teaspoons grated orange peel
10 tablespoons (1 1/4 sticks) butter?
3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 tablespoon golden brown sugar
2 large leeks, chopped (white and pale green parts only)
1 1/3 cups finely chopped celery?
10 cups (or more) canned low-salt chicken broth
1 1/3 cups orange juice
3 1-pound cooked lobster tails
2 tablespoons chopped fresh parsley
Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend.
Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.
Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove
from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2
baking sheets. Roast until very tender and starting to brown, stirring occasionally, about
30 minutes.
Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining
1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted
sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to
boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.
Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if
desired. Season with salt and pepper. (Crème fraîche and soup can be made 2 days ahead.
Cover separately; chill.)
Remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons
butter in heavy large skillet over medium heat. Add lobster; sauté until heated through,
about 1 minute.
Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche
atop soup. Draw skewer through crème fraîche to form design. Arrange lobster atop soup.
Sprinkle with parsley.
Serves 12 as a first course.
Bon Appétit. December 1997. Epicurious.com © CondéNet, Inc.
Recipe of the Week
Buy Fresh Buy Local
Celebrate the
Seasons!
The Phoenixville
dedicated to the
farmers, food and
Turnips with Tahini Spread
Lydia Chaudrhy
Yield: 20 – 30 hors d’oeuvres pieces, depending on size of turnips
Ingredients:
1 bunch salad turnips*
1/2 cup tahini (sesame paste)
1/4 cup white miso**
2 Tablespoons mustard
Fresh chives for garnish
Procedure:
1. Scrub and trim turnips. Cut length-wise into 1/4” slices.
2. Combine tahini, miso and mustard in bowl and stir to mix. Spread on
turnip slices. Place turnips on oiled cookie sheet and broil for 1 – 2 minutes
or until tops are slightly browned.
3. Garnish with chopped chives.
*Conventional large turnips or daikon radish slices can be used as well but
possibly blanching them briefly will improve results; salad turnips do not
need to be cooked at all
**Miso is a fermented soy product available at health food stores and
many supermarkets
as well.

Recipe of the Week - Phoenixville Farmers` Market

Transcription

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