Turnip Talk

Braised Shallots and Fall Vegetables Menu link

2009-10-16T01:53:00.003-04:00

In November 2000, Cooking Light Magazine featured a vegetarian Thanksgiving by Deborah Madison. In included Braised Shallots and Fall Vegetables with Red Wine Sauce, Endive and Apple Salad, Celeriac Puree, and Lentils with Carrots.

Click here to see the recipes and preparation schedule

Caramelized Shallots

2009-10-08T21:28:00.000-04:00

Recipe submitted by Anna Painter

Carmelized Shallots

A wonderful addition to a Thanksgiving buffet or any other fall or winter supper. This recipe appeared on smittenkitchen.com and was adapted from an Ina Garten recipe. (from Deb Perelman's smittenkitchen.com, adapted from Ina Garten/Barefoot Contessa)

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

Plum Compote

2009-10-08T21:27:00.000-04:00

Recipe submitted by Anna Painter

Quick Plum Compote

A perfect use for Italian prune plums, particularly those lingering in the fruit bowl and just about to go from just a tad overripe to just plain sad. A bit of sugar and blast of heat makes a gently sweet compote perfect for spooning over yogurt or ice cream, pureeing into a smoothie. The compote also freezes well. Have just a few plums to use? Start with 2 teaspoons of sugar for each plum. You can always add a little extra sugar at the end if the plums are too tart.

2# plums
1/3 cup sugar
1/2 vanilla bean, scraped*

Halve the plums (quarter them if they are large) and toss with the sugar. Put in a sautee pan and cook over high heat, stirring occasionally, until the sugar is dissolved and the plums are heated through. The plums should retain their shape and release just enough to juice to make a vibrant red and sweet-tart syrup.

Enjoy immediately or cool and store in the refrigerator (for about a week) or the freezer (about two months.)

*Vanilla beans can be pricey - but not at the PS Coop! Just under a dollar for two - but well worth it. They lend a fragrance and gentle sweetness to the plums.

Roasted Beets with Dill, Garlic, and Orange Peel

2009-10-08T21:26:00.001-04:00

Recipe submitted by Jay Harlow

Roasted Beets with Dill, Garlic, and Orange Peel

(adapted from Bon Appetit; the original recipe adds halibut:
http://www.epicurious.com/recipes/food/views/Halibut-with-Roasted-Beets-Beet-Greens-and-Dill-Orange-Gremolata-241608 )

5 tablespoons olive oil, divided
1/4 cup chopped fresh dill
1 tablespoon finely grated orange peel
1 clove garlic, minced
3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
1/2 cup thinly sliced shallots

Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill, garlic, and orange peel in small bowl. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon dill mixture, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.

Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Roast about 8 minutes. Sprinkle with remaining dill mixture and serve.

Late Summer Pizza

2009-10-08T21:24:00.001-04:00

Recipe submitted by Jay Harlow
Late Summer Pizza

I've been making variations of this with the late summer veggies we've been getting the past few weeks. Easy and delicious.

fresh pizza dough (available at most groceries, or make your own)
2 cups greens (arugula, kale, mustard), rinsed and chopped
about two dozen cherry tomatoes, halved
one ear corn, kernels cut off
one potato, very thinly sliced
a good, dry hard cheese. i like pantaleo, a hard goat cheese at stinky brooklyn; you can also use romano or parmesan.
olive oil

• preheat oven to 450.
• roll out the pizza dough and place on a lightly oiled baking sheet or pizza stone.
• mix tomatoes and about 2 Tbsp olive oil in a bowl, with salt and pepper. remove about half and puree. spread puree over dough.
• toss potatoes with another Tbsp of olive oil, to coat, and lay flat on pizza.
• add uncooked greens and raw corn
• add remaining tomatoes
• top with cheese.
• bake for 25 minutes.

response to "Another Cuke and I'll Puke"

2009-08-10T12:32:00.002-04:00

Cucumber facial
Wash, dry and coarsely grate 1 average sized cucumber using the large holes on a box grater. Wrap your hair in a towel, and cover your favorite lounge chair with a towel. Lay back, and cover your face with cool dewy cucumber. Relax for 30 minutes then remove and discard cucumber. Rinse your glowing face with cool water. Another one gone....

Cucumber Ade
1 cucumber
4 C water
1/2 - 1 C sugar
2/3 C lime juice (optional)
ice cubes for serving

Grate a cucumber into a colander set over a bowl. Let drain a few minutes then press the cucumber with spoon to extract more juice. Alternately, line the colander with cheesecloth or a flour sack type towel beforehand. Gather up the cloth around the grated cuke and squeeze to extract the juice. Pour into a pitcher with remaining ingredients. Stir until sugar dissolves, serve over ice.

Cucumber water
2 quarts water
1 cucumber, sliced (seeded and peeled if large)
ice for serving

In the morning, add cucumber slices to a pitcher. Add water, and place the pitcher in the refrigerator. You will have a lovely refreshing beverage upon your return from work.

If you like, remove the cucumbers. Thread a few cucumber slices on a bamboo skewer to float in the pitcher for an elegant presentation.

Cucumber Cream Salad from Good Housekeeping Cookbook 1963

2009-08-04T02:01:00.003-04:00

Try this. Seriously. It's cool, creamy, and very different. It fully respects the cucumber as a fruit.

1 3 oz package of lemon gelatin (or equivalent agar, sugar and lemon zest)
1 t salt
1 C hot water
1-2 T vinegar
1 t grated onion
1 C sour cream (or yogurt)
1/4 C mayonnaise, plus garnish (optional)
1 C drained, finely chopped cucumber
Salad greens

Early in day: Dissolve gelatin and salt in water. Add vinegar, onion. Refrigerate until syrupy, then beat in sour cream, mayonnaise and cucumbers. Pour into 6 individual molds. Refrigerate until firm. Unmold on salad greens; top with mayonnaise. Makes 6 servings.

Kohlrabi Slaw

2009-07-24T04:54:00.002-04:00

from Janet & Scott
Shredded raw kohlrabi tastes like cabbage, but it has a bit more of a radish texture and radish zip. It makes a nice slaw.

3-4 medium Kohlrabi
2 medium carrots
1 cup mayonnaise
6 oz. plain yoghurt
¾ cup white vinegar
3 tablespoons sugar
Pepper to taste

Rinse the kohlrabi. Trim the stems and remove the tough core. Shred the kohlrabi and carrots in a food processor, using theshredding blade, and place shredded vegetables in a large mixing bowl (approximate yield 5 -6 cups). Combine the mayonnaise, yoghurt, vinegar and sugar in a medium bowl to make a dressing, adjusting the ingredients to taste. Add just enough of the dressing to lightly coat the shredded kohlrabi. Let rest at room temperature for 15 minutes. (The kohlrabi will release a fair amount of water.) Drain the excess water from the slaw and finish dressing. Chill. You can also adjust the proportions between the mayonnaise and yoghurt– with a larger proportion of yoghurt making it a bit creamier. If you like your slaw less sharp, add a bit more sugar. (As the dressed slaw marinates, it will get sharper.) Decrease the vinegar and add freshly squeezed lemon juice to the dressing for a brighter flavor.

Turnip Recipes from Emily

2009-07-24T04:52:00.001-04:00

Two turnip recipes from Emily
TURNIP SOUP WITH GREEN PEAS
"It's from my home cooking."
4 med size Turnips, peeled, diced
2 T Butter or Olive oil
4 C Chicken consomme or Veggie consomme
a pinch Sugar
1/2 t Salt, or your own taste
1/4 t Black pepper,
10 oz Pack frozen peas, thawed
1/2 C scallions, chopped thinly to garnish

1) Peel and dice turnips. Melt the butter (or use olive oil) in alarge skillet; add turnips, cover and cook over medium heat for about10-12 minutes, or until they begin to color--changing from white to alight yellow. Set them aside.

2) Bring the consomme to a simmer in a medium saucepan. Add theturnips and a pinch of sugar. Simmer until the turnips are cooked andsoft, about 10 to 15 minutes.

3) Blanch the peas in boiling hot water until bright green, about 1minute. Drain.4) Place the peas in a soup dish, cover with the hot turnip soup andsprinkle chopped scallions. Serve warm.
about 4 servings

TURNIP LEAVES Appetizer
1) clean the turnip leaves
2) Blanch them in boiling water until bright green, about 1 minute. Drain.
3) chopped thinly
4) mixed with shredded ginger (1 ts) , salt (pinch), pepper (pinch),olive oil and vinegar and sesame seeds (option)

Kim Chee

2009-07-19T12:52:00.002-04:00

Kim Chee
A crock of kim chee is resting in the fridge. I can't believe how easy it is. Adapted (simplified the process) from Madhur Jaffrey's World of the East Vegetarian Cookbook. The hardest part was finding a suitable jar. I use a wide mouth half gallon jar that came with marinated artichokes.

1 lb bok choy, cut in 2" sections, or whole if using baby
1 lb white radish, peeled, halved then cut crosswise in thin slices
3 T salt
2 T finely minced fresh ginger
1 1/2 T minced garlic
5 scallions with greens, sliced
1 T cayenne or hot Korean pepper (I have used crushed red pepper flakes and sricha)
1 t sugar

Combine 2 T + 2 t salt and 5 cups water, stirring to dissolve salt. Place choy and radish in a crock, large jar or a bowl if that's what you have. Pour salt solution over veggies, stirring and dunking them in water a few times. They tend to float. cover loosely (I rubberband a papertowel over the top) and let rest on the counter for 12 hours or so, dunking the cabbage back into the liquid if you think about it.

Combine remaining ingredients in a small bowl. Pour off most of the soaking water into a large glass measuring cup or other container. Stir spices into cabbage, then add soaking water to cover (about 2 C). Give the mix a final stir, cover loosely, and let ferment on the counter for 3 - 7 days, depending on the air temp (summer will be quicker than winter). Taste after 3 days to check sourness. When it's to your liking, cover the jar and store in the fridge.

Serve about 1/4 C per person. You can use the pickling liquid to flavor soups.

Cold Soba Salad with Cilantro Sauce

2009-06-15T22:26:00.002-04:00

For the noodles

8 ounces uncooked soba (Japanese buckwheat noodles)
1 tablespoon light olive oil
2 teaspoons sesame oil
1 tablespoon mild vinegar (such as rice or white wine)
2 tablespoons natural soy sauce
2 tablespoons sesame seeds, optional
Cilantro Sauce (below)

1. Cook the noodles in rapidly bowling water until al dante. Drain and rinse under cold running water to cool, then drain well.

2. Add the remaining ingredients, except the Cilantro Sauce, and toss together.

For the sauce

3/4 cup cilantro leaves (or parsley or a combination)
2 tablespoons cashew, almond or peanut butter
1 tablespoon lemon or lime uice, rice vinegar, or other mild vinegar
pinch of salt

Combine all the ingredients in a food processor with 1/4 cup water. Process until fairly smooth but not completely pureed. Transfer to a small bowl. Pass around to serve over noodles.

From the Vegetarian Family Cookbook by Nava Atlas.

Nutritional Information:
For the soba noodles - 6 servings, each serving has approximately 212 calories, 5g fat, 8g protein, 2 g fiber, 34 g carbohydrates, 0g cholesterol, 403 mg sodium.

Sauce, per 2-tablespoon serving, has approximately 33 calories, 2.5g fat, 1g protein, 0.15 g fiber, 0g cholesterol, 1.5mg sodium

Cilantro Vinaigrette

2008-10-23T09:41:00.000-04:00

So good it will make your toes curl the first time you taste it.

Makes about 1 ¾ cups

4 cloves garlic, minced
2 ½ cups cilantro leaves
1 cup Italian parsley leaves
½ cup fresh-squeezed lemon juice
¼ cup diced tomato
1 ½ teaspoon salt
1 teaspoon sugar
Plenty of freshly ground black pepper
Dash Tabasco or similar hot sauce
1 cup olive oil

Combine all of the ingredients except oil in a food processor; buzz until smooth. You may need to scrape the processor sides down once or twice. If your machine’s pusher tube has a tiny hole, pour the oil into the tube in two batches and let it drip in as the machine runs. Otherwise, remove the pusher and gradually drip in the oil. Taste for seasoning and transfer the dressing to a refrigerator storage container.

From Passionate Vegetarian, by Crescent Dragonwagon

Arugula Salad with Grilled Eggplant and Shiitakes

2008-10-23T09:39:00.001-04:00

8 to 10 medium, or 6 to 8 large, fresh shiitake mushroom caps, stems removed (save for soup stock!)
1 large or 2 small eggplants, stem ends removed, sliced horizontally into long flattish pieces, each the length of the whole eggplant and roughly 1/3 inch think
1 to 2 tablespoons olive oil
Cilantro Vinaigrette (see above)
6 to 8 cups very fresh arugula leaves, well washed and very well dried (handle them tenderly; they’re fragile and bruise easily)

Preheat the grill to high.

Lightly brush the shitake caps and eggplant slices with the oil. Place them directly on the preheated grill. Grill the shiitakes for 6 to 8

minutes and the eggplant for 8 to 12 minutes, turning once with tongs about halfway through. The mushrooms should be slightly softened and a little “grill-y” and the eggplant lightly browned and very tender inside.

Remove the vegetables from the grill. Drizzle about 2 tablespoons of the cilantro vinaigrette over the vegetables while they are still warm, toss well to combine, and refrigerate until nearly ready to serve.

About 30 minutes before serving time, remove the vegetables from the refrigerator and let them come to room temperature. Slice each eggplant oval into three or four long vertical strips and cut the shiitakes into slices. When ready to serve, divide the arugula among chilled salad plates. Place equal portions of eggplant on top of each serving of greens. Top with a portion of shiitakes. Pass the remaining vinaigrette at the table.

From Passionate Vegetarian, Crescent Dragonwagon

Skillet-Seared Fennel

2008-10-23T09:37:00.001-04:00

1 tablespoon olive oil
3 bulbs fennel, cut in round slices
2 teaspoons tamari or shoyu soy sauce
1 teaspoon Pickapeppa sauce
Salt, if needed, and freshly ground black pepper to taste
A few finely minced fennel fronds (1-2 teaspoons)

Heat a nonstick skillet over high heat Add the oil When very hot, add the fennel; it should sizzle as it goes in, Lower the heat slightly and cook, stirring almost constantly, until the fennel starts to get a little limp, 4 to 6 minutes. Drizzle with the tamari and Pickapeppa, and stir fry for 2 to 3 minutes more. Sprinkle with salt, if it needs it, and pepper. Garnish with fennel fronds and serve immediately.

Serves 4 to 6

From Passionate Vegetarian, by Crescent Dragonwagon

Creamed Leeks

2008-10-07T11:21:00.000-04:00

Serves 4

Gourmet, November 2006

3 1/2 lb leeks, root ends trimmed
2 cups coarse fresh bread crumbs (from a country loaf, crusts discarded)
3/4 teaspoon salt
3/8 teaspoon black pepper
3/4 stick (6 tablespoons) unsalted butter
1 cup heavy cream

Special equipment: a 1 1/2-qt gratin or other shallow baking dish (10 by 8 inches)

Put oven rack in middle position and preheat oven to 450°F.

Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.

Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.

Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.

Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.

Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.

Roasted-Pepper Salad

2008-10-07T11:19:00.000-04:00

Serves 4 to 6

Gourmet Magazine, May 2006

2 lb mixed bell peppers, tender-roasted (see below) and cut lengthwise into 1/4-inch- wide strips

3 tablespoons white balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons capers in brine, rinsed and drained

2 tablespoons chopped fresh basil

Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.

To Tender-Roast Bell Peppers:

Preheat broiler. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes.

Transfer to a bowl. Cover and let steam 15 minutes. Peel.

Carote al Rafano (Carrots with Horseradish)

2008-10-07T11:18:00.000-04:00

Serves 6

Gourmet Magazine, august 2006

2 pounds carrots
6 cups ice water
2 tablespoons fresh lemon juice
1/2 cup heavy cream
1/4 cup plain whole-milk yogurt
1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)

Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.

Stir together cream, yogurt, horseradish, and salt in a bowl.

Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.

Braised Turnips with Poppy-seed Bread Crumbs

2008-10-07T11:16:00.000-04:00

Serves 4

Gourmet Magazine, February 2008

For turnips

3 tablespoons unsalted butter
2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice

For bread crumbs

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley

Braise turnips:

Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Make bread crumbs while turnips cook:

Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

Arugula and Fennel Salad

2008-10-07T10:59:00.000-04:00

Recipe from Whole Foods

Serves 4

4 cups arugula
1 large fennel bulb, trimmed and very thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 tablespoons aged balsamic vinegar
6 tablespoons extra virgin olive oil
1/3 cup freshly shaved Parmigiano-Reggiano

1. Arrange arugula on a large platter. Top with fennel and red onion slices.

2. Put mustard, salt and pepper in a medium bowl. Whisk in vinegar to combine. Gradually whisk in olive oil until vinaigrette emulsifies.

Taste and adjust seasoning.

3. Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.

Orange Curry Carrots

2008-10-07T10:45:00.001-04:00

1 cup freshly squeezed orange juice (about 2 medium oranges)
1 cup water
4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
1/2 cup raisins
2 tablespoons ghee or butter
2 teaspoons curry powder
1/2 teaspoon turmeric seeds from 3–4 cardamom pods, freshly ground (optional)
2 tablespoons flour
1 very ripe banana, peeled, mashed 1/2 teaspoon
salt
freshly ground black pepper
chopped fresh cilantro

1. Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.

2. Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms.

Remove from heat.

3. Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.

4. Garnish with cilantro and serve immediately

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

2008-10-07T10:21:00.001-04:00

4 cups water
juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into 1/4-inch strips
1 large celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mayonnaise
1 tablespoon heavy cream
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
salt

Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown)
Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.
Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.
Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).

Recipe from Angelic Organics Kitchen

Serves 4 to 6

Corn on the Cob with Lime

2008-09-18T11:52:00.005-04:00

The list of ingredients may feel intimidating, but the recipe is simple. If you come up short on any of the spices, you can also do the corn with just lime and cayenne – delicious.

Serves 6

Spice mix:

1 cinnamon stick
4 cloves
1 Tbsp black peppercorns
1 Tbsp coriander seeds
1 small dried chile
2 star anise
salt and black pepper
½ tsp turmeric

6 ears corn, shucked and broken in half
¼ c lime juice
1 Tbsp unsalted butter, cut into small pieces
¼ tsp cayenne
¾ tsp chaat masala (optional, see note)

Fill a large pot about 2/3 full with water. Add spice mix and bring to a boil. Season water with a good amount of salt (as for pasta, it should taste like the ocean) and then add turmeric.

Return water to boil and add corn, cooking until crisp-tender.

Put lime juice in a large bowl. Transfer corn with tongs to bowl along with butter, cayenne and chaat masala, if using, plus salt and pepper to taste. The best tool for spreading the mixture is clean hands!

Note: Chaat masala is a spice blend with a salty profile, based largely on dried mango powder, black salt, ginger and other spices. Can be purchased at Kalustyan’s on Lexington Avenue in Manhattan.

Adapted from "One Spice, Two Spice" by Floyd Cardoz

Feta Salsa Verde

2008-09-18T11:52:00.003-04:00

This is a great topping to add to a late summer meal of grilled eggplant or summer squash, corn, tomatoes – even cranberry beans or chickpeas. You can also vary the herbs – cilantro, marjoram (in smaller quantity) and mint all work well.

½ cup parsley
½ cup basil
2 cloves garlic, roughly chopped
1 Tbsp capers, drained (or, if packed in salt, rinsed and drained)
1 anchovy filet, optional
4 ounces feta
fresh lemon juice
crushed red pepper flakes
olive oil
salt and black pepper

In a food processor or using a mortar and pestle, roughly puree the parsley, basil, garlic, capers and anchovy. Alternatively, chop everything with a knife.

Break up feta into small chunks and place in a bowl large enough to hold all ingredients. Add herb mixture and toss, adding small amounts of lemon juice, crushed red pepper flakes, olive oil and salt and pepper to taste.

Farro with Corn and Chives

2008-09-18T11:52:00.001-04:00

1 cup farro perlato (see note)
2 ears corn, shucked and cleaned
1 small bunch chives, chopped fine
olive oil
butter
salt and black pepper

Bring a large pot of water to a boil; season with salt. Add farro and stir. Cook until farro is tender but still chewy, about 30 minutes, stirring occasionally. Once farro is cooked, strain into colander, then place in large bowl.

Meanwhile, cut corn from cob (this is easiest to do by using a serrated knife and cutting directly into a bowl to catch errant kernels). Heat a small amount of olive oil in a pan large enough to hold all the corn and add corn, sautéing until cooked through, 3 – 5 minutes. Turn off the heat, and add 1 – 2 pats of butter.

Add chives and cooked corn to farro. Toss and taste for seasoning, adding additional butter, salt and pepper to your liking. Great warm or room temperature.

Serves 4

Note: If your farro isn’t pearled, soak in water for 20 minutes at room temperature before cooking.

Pickled Carrot Sticks

2008-09-11T12:19:00.001-04:00

1 lb carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt

Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.

Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Cooks' note: Carrots keep, chilled in an airtight container, 1 month.

Zanne Stewart, Gourmet

Organic Herb-Roasted Corn

2008-09-11T12:17:00.000-04:00

6 ears organic corn, husked
3 tablespoons butter or olive oil
1 tablespoon crushed garlic
1 teaspoon each dried tarragon, thyme, and basil, or 1 tablespoon each fresh, chopped
1-2 teaspoon each salt and ground black pepper

Preheat oven to 400°F. Have ready 6 sheets of baker’s parchment, each large enough to wrap an ear of corn. In a small saucepan over medium heat, melt butter or warm olive oil; stir in garlic, herbs, salt, and pepper. When mixture is sizzling, remove from heat.

Place an ear of corn on a piece of baker’s parchment, spread about 2 teaspoons of garlic and herb mixture over corn, then wrap parchment up and around ear of corn, twisting ends of parchment to seal. Repeat with remaining ears of corn. Arrange wrapped ears on a baking sheet and roast 15 minutes. Serve hot in paper wrappers.

Editor’s note: Although this preparation method is delicious, farm fresh corn this time of year is so incredible on its own that you can cut it off the cob and use it raw in any variety of salads and salsas.

Serves 6

Courtesy Dave Smith, http://organictobe.org

Gazpacho Salad

2008-09-11T12:16:00.000-04:00

3 large tomatoes
1 small green bell pepper, seeded
1 medium cucumber, peeled and seeded
1/2 small red onion
2 cloves garlic
1/2 cup Shiraz (a red wine)
1/4 cup top-quality balsamic or olive-oil vinaigrette
Salt and freshly ground pepper

1. Very finely chop 1/3 of the tomatoes, bell pepper, cucumber and red onion with all of the garlic. Place in a medium bowl, and stir in Shiraz and vinaigrette.

2. Dice remaining tomatoes, pepper and cucumber, and cut onion into slivers; add to bowl.

3. Cover and chill for at least 1 hour for flavors to blend. Season to taste with salt and pepper.

Makes 4 generous servings

Recipe courtesy of Foster’s Wine Estates

Cucumber Yogurt Dip

2008-09-11T12:15:00.001-04:00

2 8-oz containers plain Greek yogurt
1 pound cucumber, peeled, seeded, and either shredded in the food processor or chopped fine
2 tsp finely chopped fresh dill
3 garlic cloves, minced
1 1/2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice

Squeeze shredded cucumber between paper towels, to drain a bit of the moisture from them. Stir together the yogurt, cucumbers, dill, garlic, oil, lemon juice, and salt to taste. Cover and chill in the refrigerator for at least 2 hours. Stir, garnish with a drizzle of olive oil and a dill sprig or two. Can be served with pita wedges as an appetizer. Or it's great as a sauce on Greek salad or in pita sandwiches (it's particularly good with falafel or with lamb).

Simple Tomato Sauce

2008-09-11T12:14:00.000-04:00

8 medium-sized tomatoes (think decent-sized plum tomatoes)
2 cloves of garlic, minced
1/4 tsp crushed red pepper flakes (optional, if you like a kick)
2 tbsp olive oil
1 tsp sugar
1 1/2 tsp salt
a few chopped fresh basil leaves

Put a large pot of water on to boil. While it's coming to a boil, cut an X in the bottom (opposite the stem end) middle of each tomato, just deep enough to go through the skin. Prepare a large bowl with cold water and a few ice cubes. Once the water is boiling, drop the tomatoes in and blanch for one minute only. Remove and place the tomatoes immediately in the cold water until cool enough to touch. The skin will be easy to peel off with flaps where you cut the X-es. Remove skins. If you like, cut tomatoes in half lengthwise and pull out the seeds with your fingers. If I'm feeling lazy, I leave them in.

In a medium saucepan, heat the olive oil over med-high heat. Add the minced garlic, salt, and crushed red pepper if using, and sauté for about 1 minute, swirling it around to flavor the oil. Be very careful not to brown the garlic, as this will make the sauce very bitter! Add tomatoes and sugar, and mash them with a wooden spoon until broken up but still chunky. Toss in the chopped basil. Cook until it's bubbling, then reduce heat to medium low and simmer for 30-40 minutes, until sauce has reduced slightly. Taste as it cooks and add more salt or sugar as you see fit. Makes enough for two medium pizzas. It's also good mixed with steamed veggies and pasta and sprinkled with Parmesan cheese. This recipe can be doubled or tripled easily if you have tomatoes to use up, and it freezes very well. I make a triple batch of it in September and store it in three separate freezer bags, so that I can easily thaw just enough at a time to keep me eating peak-season tomato sauce through the winter.

Mediterranean Potato Salad

2008-09-11T12:10:00.003-04:00

1/2 cup sun-dried tomatoes (dry, not packed in oil)
boiling water
about 5 cups cubed potatoes (5 decent-size potatoes)
1 1/2 cups finely chopped scallions
3/4 tsp ground cumin
1/4 cup extra virgin olive oil
2 1/2 tbsp fresh lemon juice
salt & fresh-ground black pepper to taste

Boil water in a kettle. In a bowl, cover dried tomatoes with enough boiling water to cover by about half an inch, and set aside.

Cube the potatoes into 1/2-inch chunks. Put into a large pot and add enough water to cover potatoes by 1 inch. Add a generous pinch or two of salt. Bring to a rolling boil, then lower the heat, and simmer until potatoes are tender enough to be easily pierced through with a fork, but not falling apart, about 10-12 minutes after reaching the boil and turning down.

Drain the sun-dried tomatoes, and squeeze them a little to get rid of excess moisture, and then finely chop them. In a large bowl, mix together scallions, cumin, lemon juice, olive oil, and chopped tomatoes. Drain potatoes, add them to the bowl, and mix everything together. It can be served warm, but for best results, chill for a couple of hours before serving. Serves 4.

Adapted from Moosewood Restaurant Cooks at Home

Cucumber and Kohlrabi Salad

2008-08-22T23:01:00.000-04:00

1 large or 2 small cucumbers, peeled, seeded and julienned
1 kohlrabi, peeled and julienned
1 tbs. freshly grated horseradish (optional)
1 cup plain Greek Yogurt
1 tbs. fresh mint
1 tbs. fresh parsley
Salt, pepper and lemon juice to taste

Prepare salad by combining all ingredients together. Season to taste with salt, pepper and lemon juice.

From GrowCookEat.com

Fettuccine with Zucchini, Lemon, Pine Nuts and Herbs

2008-08-22T23:00:00.000-04:00

1 lb fettuccine
8 ounces small zucchini
1/2 cup fresh mixed herbs (parsley, basil, thyme or others)
6 tablespoons olive oil
zest and juice of 1 lemon
1/3 cup pine nuts
4 scapes, thinly sliced
salt and pepper
parmesan cheese (optional)

Bring a large pot of boiling water to a boil. Meanwhile, cut zucchini into matchsticks, and coarsely chop herbs. Heat 2 tablespoons oil in a skillet over a medium heat and add the pine nuts and scapes. Cook until the scapes have softened and the pine nuts are golden brown. Transfer to a bowl and add remaining olive oil, lemon zest and juice, and herbs. Salt and pepper to taste.

When water is boiling, add zucchini and cook for about 1 minute, remove with a slotted spoon and add to pine nut mixture. Cook pasta, reserve 1/2 cup water and drain. Toss the pasta with remaining ingredients and reserved cooking water so the noodles are coated with herbs. Serve with grated parmesan.

Carmelized Turnips

2008-08-22T22:59:00.001-04:00

Turnips
olive oil
salt and pepper

Small turnips need only be halved, large turnips should be halved and sliced into wedges. Purple top turnips will need to be peeled before cutting.

Preheat oven to 425. Toss the turnips in a bowl with a generous splash of salt and pepper. Spread them in a single layer on a baking sheet and roast for 10 minutes, then toss the once. Roast for 5 more minutes then check for doneness (if tossed more they tend to fall apart.) Depending on the water content of the turnips they can take 15-30 minutes. The turnips are done when they are fork tender and carmelized.

From "Chez Panisse Vegetables"

Broccoli "Jumped" with Garlic and Spice

2008-08-22T22:56:00.000-04:00

1.5 lbs. broccoli
5 quarts water
2-3 tablespoons salt
1/4 cup extra virgin olive oil
2-3 garlic cloves, whole or minced (some thinly sliced scapes would be an excellent sub here)
1 teaspoon dried hot chilli flakes

Clean and trim the broccoli into bite-sized flrets. Bring a large pot of at least 5 quarts of water to a rolling boil. Add 2-3 tablespoons of salt and broccoli. Cook for 3-4 minutes. Remove with a slotted spoon, refresh with cold water and drain, reserving 1/2 cup of cooking water.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté garlic and hot pepper until fragrant and pepper begins to color, about a minute. Add the broccoli and 1/2 cup cooking liquid and cook over high heat, until water evaporates. Remove from skillet, add remaining olive oil and salt and pepper to taste.

*From "Red, White and Green: The Italian Way with Vegetables"

Introducing Yukina Savoy and Kohlrabi

2008-08-22T22:53:00.001-04:00

Yukina savoy – This is an Asian leafy green vegetable similar to Tatsoi or Bok Choy. It’s recommended that you cook it. It is excellent in stir-fries. It cooks quickly and should be added near the end of a stir-fry.

Kohlrabi - This has a crisp, juicy texture and slightly mustardy, slightly fruity taste. Peel the tough skin off before eating. You can eat kohlrabi raw and unaccompanied, and you can add grated or thinly sliced kohlrabi to a salad or coleslaw. Or sauté kohlrabi in butter or oil with onions, salt, and pepper.

Veggie Tips from Chris and Juli McGuire, Two Onion Farm, Belmont WI

Greens Another Way

2008-08-22T22:47:00.000-04:00

Serves 4

Same ingredients, different method:

1 large bunch dandelion, mustard, or any other leafy greens
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced
1 tablespoon vinegar
Salt

1. Wash but do not dry the greens. Add them a little at a time to a large skillet over medium heat. As the leaves wilt you will be able to ﬁt more in. If necessary, add a small amount of water to prevent sticking.

2. When all of the greens are wilted and tender but still bright green, add the minced garlic and one tablespoon of the olive oil. Stir for

2 minutes more to lightly cook the garlic. Serve warm or at room temperature with the vinegar (or lemon juice if you’re not keeping it totally local) and remaining olive oil drizzled over the top and salt if desired.

Yia-Yia’s Horta (Greens Greek Style)

2008-08-22T22:44:00.001-04:00

Serves 4

These recipes are so basic that I almost didn’t include them in the book. But then I thought about all the recipes my great-grandmother knew that I never learned because she thought they were too obvious to bother teaching. The know-how of so many excellent home cooks has been lost because nobody wrote it down. Each generation expected the next to learn what they knew as they had learned it, but recent generations were just trying to leave the past behind and didn’t pass their knowledge on.

There are two recipes for leafy greens here: one is Yia-Yia’s (my great-grandmother’s) version, and one is a variation that I use just as often. They are methods more than recipes, and I encourage you to experiment and come up with your own variations. But ﬁrst, here is how we liked our horta, our wild spring greens, when we were four generations of women living between an ocean and a park:

1 large bunch dandelion, mustard, or any other leafy greens
Extra-virgin olive oil
2 cloves garlic, peeled and minced (more is good, too)
Juice of 1 lemon (or 1 tablespoon homemade vinegar if you’re keeping it local)
Salt

1. Bring an inch of water to a boil in a large pot. Add the greens a little at a time, stirring them down into the liquid as they wilt. Once they are all wilted, let them simmer 5 to 10 minutes, stirring occasionally. When the greens are tender, turn off the heat.

2. Lift the greens out with tongs and place in a heap on a plate. Squeeze the lemon juice over the greens and stir in the garlic. Add salt to taste. Drizzle some good quality extra-virgin olive oil on top. Serve at room temperature.

*My Grandma Nea (95 at the time of this writing) just called to remind me that she always drinks the cooking liquid because it is good for you.

Curried Zucchini Soup (hot or cold)

2008-08-22T22:41:00.000-04:00

2 pounds zucchini, thinly sliced
4 Tbl minced shallots or small onions or leeks
1 to 1 1/2 teaspoons salt
2 teaspoons curry powder
1 cup soy milk or regular milk
3 1/2 cups veggie stock or chicken stock

In large saucepan, saute zucchini and onions in small amount of cooking oil, until soft and transparent. Cover tightly and simmer on low for 10 minutes (do not allow to brown).

Add salt, curry powder, milk, and stock. Bring to a boil and simmer for 15 minutes until zucchini is tender. In small batches, process in blender until there are no more detectable chunks (or until it reaches your desired consistency).

Very refreshing as a cold soup on a hot summers day, but also very satisfying as a hot soup when that winter chill hits. Great to make in large quantities, because it freezes very well.

Chickpea Cassoulet with Tomatoes and Chard

2008-08-22T22:27:00.002-04:00

1 onion diced
3 cloves garlic, minced
2 pinches red pepper
2 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon paprika
pinch saffron threads (optional)
15-oz can chickpeas
2 cups chopped tomatoes
freshly ground pepper
1 bunch chard, leaves only
12 oz spaghetti
1/2 cup grated cheese - soy or regular

Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic, crushed red pepper, herbs, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until onions are soft about 8 min.

Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 min. If pan becomes dry, add a little water to keep it moist. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and if desired salt. Put pasta in casserole, add chickpea-tomato mixture, chard and cheese. Toss until well mixed.

Cover with foil and bake until warmed through, about 20 min. Serve with additional grated cheese if desired. Makes 4 to 6 servings (I find it to be more). You can substitute fresh or frozen spinach or kale for the chard. You can also prepare this ahead of time, then pop into oven and heat for 20 min.

Couscous, Black Bean and Corn Salad

2008-08-22T22:24:00.001-04:00

A refreshing salad perfect for summer:

1 cup couscous, uncooked
1-1/4 cups vegetable broth
1- 15 oz. can black beans, drained and rinsed
1 cup corn, off the cob
1 green or red bell pepper, chopped
4 scallions, chopped
1/2 to 1 cup cucumber, diced
3 tablespoons olive oil
1 teaspoon red wine vinegar
2 tablespoons lime juice
1/2 teaspoon cumin
salt and pepper to taste
handful of cilantro, chopped
a pinch or two of chili powder

Bring vegetable broth to a boil in a medium pot. Add couscous, stir and cover. Turn off heat and leave for 5 minutes. Fluff couscous with a fork very well.

Prepare the dressing in a large bowl by whisking together olive oil, vinegar, lime juice and cumin. Add salt and pepper to taste.

Add the black beans, bell pepper, corn, scallions, cucumber and couscous to the dressing and toss all together. Season with more salt and pepper if desired. Sprinkle a bit of chili powder and add cilantro at the end. Toss again and refrigerate to let the flavors blend. This makes a great summer salad.

Sweet Cucumbers

2008-08-22T22:22:00.000-04:00

3 cucumbers
1 1/2 cup of water
1 cup of vinegar
3/4 cup of sugar
1 1/2 tablespoon celery seed

Peel the cucumbers and slice paper thin into a medium bowl. Add the rest of the ingredients, mix well and chill for at least an hour before serving. Add onions to if you like onions.

Sesame Tempura Green Beans

2008-08-22T22:10:00.002-04:00

Ingredients:

2 quarts oil for deep frying
1 cup all-purpose flour
1/4 cup sesame seeds
1 (12 fluid ounce) can or bottle beer
3/4 pound fresh green beans, rinsed and trimmed
salt to taste
3 tablespoons soy sauce
3 teaspoons lime juice
1 teaspoon white sugar

Instructions:

Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix the flour, sesame seeds and beer until smooth. Roll the beans in the flour mixture to coat.
Deep fry the coated beans in small batches until golden brown, about 1 1/2 minutes per batch. Drain on paper towels. Salt to taste.
In a small bowl, whisk together the soy sauce, lime juice and sugar to use as a dipping sauce.

I recently sampled something like this at a restaurant and it was amazing. Who knew green beans could be so decadent?

Peach Avocado Salsa

2008-08-22T22:05:00.000-04:00

Ingredients:

3 ripe peaches diced
½ small red onion, finely sliced
1/4 cup fresh lime juice
1/2 jalapeño chili, minced
1 avocado, peeled, seeded, diced
Salt to taste

Instructions:

Mix all ingredients and serve. Great with fish, shrimp tacos, or veggie wraps. You can also make this recipe with nectarines, mangos or any other fruit that appeals to you.

Disappearing Zucchini Orzo

2008-08-22T21:56:00.001-04:00

Ingredients:

3⁄4 lb pkg orzo pasta
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
thyme, oregano, or any other preferred herb
1⁄4 cup grated parmesan or any hard yellow cheese

Instructions:

Bring 6 cups water to a boil and add pasta.
Cook 8 to 12 minutes.
Use a cheese grater or food processor to shred zucchini, sauté with chopped onion and garlic until nice and carmelized.
Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.

It's magical the way the zucchini disappears in this recipe. Very delicious and healthy.

Lemon-Almond Green Beans

2008-08-06T12:34:00.001-04:00

1 lb green beans, ends trimmed
1 tbsp unsalted butter
1/4 cup slivered almonds, toasted
1 tbsp fresh thyme, stems removed, chopped
juice of 1/⁄2 lemon

Toast the almonds for a few minutes in a single layer over medium heat, being careful not to burn. Steam beans in vegetable steamer over boiling water, for 5-7 minutes. Immediately toss beans with butter, almonds, and thyme. Squeeze the half-lemon over the beans. Salt to taste.

Roasted Tomato, Cippoline Onion, and White Bean Salad

2008-08-06T12:32:00.002-04:00

1 can canellini beans (or 1 pound dried cannelini, soaked overnight)
salt to taste
1 lb cherry or grape tomatoes
1 lb cippoline or other small onion
a few tablespoons of olive oil
1 1/2 tsp salt
couple of basil leaves, chopped

Boil a large pot of water. Throw in cippolines for just one minute to blanch them, then remove and set aside to cool.

Cover beans by 1 inch with cold water, add a pinch of salt and cook at a bare simmer, covered but vented until beans are cooked—about 1⁄2 an hour for canned, 1 hour for dried. While beans are cooking, remove skin from blanched cippoline (it should just peel off) and put the cippoline and tomatoes into a 9 x 13 baking dish, toss with olive oil and salt. Roast, uncovered, at 500 degrees, for 30-45 minutes, until the tomatoes are browned and falling apart. Mix onion/tomato mixture and all juices (these are delicious!) with beans in a large bowl. Sprinkle with chopped basil. Serves 4.

*Hint: If you have leftovers, they are great pureed in the food processor and served on toasted baguette as a white bean bruschetta.

Adapted from Gourmet and smittenkitchen.com

Simple Potato Salad

2008-08-06T10:48:00.002-04:00

For those of you who don’t like mayonnaise, here is my favorite non-mayo potato salad.

3 lbs baby potatoes (Yukon gold or red potatoes work especially well)
1 large red onion, diced
1 green pepper, diced
5 celery ribs, dice

Dressing:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup Dijon mustard
pinch of salt
1 tsp ground black pepper

Put the potatoes (skins left on) in a large pot and cover with water by a few inches. Add a large pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until potatoes can be easily pierced through with a fork. While potatoes are cooking, dice the other vegetables. Put dressing ingredients into small mixing bowl and whisk until emulsified. (If they separate, just give another quick whisk before adding to the salad.) Mix potatoes, other veggies, and dressing in a large bowl so that potatoes crumble a bit, but not so much that it turns to mush.. Salt & pepper to taste. Chill for an hour or so before serving.

*For meat-eaters, this is also good with 3 or 4 slices of crispy bacon crumbled in.

Easy Cole Slaw Dressing

2008-08-06T10:44:00.001-04:00

This makes enough for 1 pound of any shredded cabbage or kohlrabi. Add shredded carrots, chopped radishes, and/or diced celery for more flavor and texture, if you want.

1/2 cup buttermilk
1 tbsp canola oil
2 tbsp apple cider vinegar
2 tbsp minced shallot
1 tablespoon sugar (or honey)
1/2 tsp salt
1/4 tsp pepper
3 tablespoons chopped chives

Whisk together buttermilk, oil, vinegar, shallot, sugar, salt, and pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss with cabbage and whatever other vegetables you want to add. Delicious as a side, and also fantastic as a condiment on grilled sausages, hot dogs, veggie dogs.

Adapted from Gourmet.

Beets!

2008-08-06T10:31:00.003-04:00

This week in the New York Times, check out an article about beets. It explains why beets (like the ones we've gotten in our CSA shares) are so heathy and also the easiest way to prepare them. It's especially good information for those of us who may be new to beets.

Beets: The New Spinach

August 4, 2008

All About Greens

2008-08-03T16:43:00.001-04:00

It wasn’t so long ago that baby spinach so artfully packaged in clamshell plastic containers in the produce section of fancy food markets was the height of green delight. But on a recent trip to San Francisco, I spied multi-hued amaranth, pumpkin blossoms and yam shoots at a farmer’s market in Marin County. And each week, the offerings of greens from our own CSA grow increasingly diverse.

Mild flavored greens include spinach, collards, chard, bok choy, pak choi, and beet greens; stronger flavored greens include mustard, arugula, kale, mizuna and turnip greens. By weight, greens offer significant nutritional benefit, as they are high in fiber, calcium, iron, protein and folic acid. Members of the cabbage family (collards, kale, choy) are also high in vitamin C.

Most greens can be stored in the refrigerator for several days, wrapped in a damp kitchen towel and placed in the crisper drawer of your refrigerator. (Alternatively, they can be stored wrapped in a paper towel and loosely packaged in a plastic bag.) Greens begin to wilt after picking, so if you plan to use them raw, refresh the greens in a bowl of ice water, which will restore their “snap”. The more tender the leaf, the quicker they wilt, so plan your meals accordingly.

To prepare greens for cooking, separate any tough stems from the leaves (these can be cooked separately) and discard any bruised leaves. Rinse all greens well in several changes of water to free up any dirt that may cling to the leaves.

A few thoughts on what to do with your CSA greens:

Stir-fry bok choy in sesame oil, sprinkle with sesame seeds (try a combination of white and black) and serve over rice. This is also great the next day with sliced roasted peppers wrapped in a tortilla.
Saute kale in olive oil, season with lemon juice, salt, pepper and a pinch of red chili flakes. Serve over pasta. Also great with a little feta cheese tossed in.
Make a salad using the delicate leaves of any green: mizuna, beet greens, and arugula, for example. Toss in any other fresh veggies (perhaps paper thin slices of summer squash and a few cherry tomatoes). Dress with olive oil and red wine vinegar and garnish with toasted pine nuts.

Bruschetta

2008-08-03T16:37:00.003-04:00

Another great way to use greens – or just about any other vegetable from your CSA distribution – is as a bruschetta topping. Bruschetta can be as simple or as imaginative as your energy and pantry allow, so enjoy some experimentation!

Basic bruschetta: Slice a generous piece of sourdough bread and toast or grill on both sides. Rub one side with a cut clove of garlic and brush with a good quality olive oil. Season with salt and pepper.

Possible toppings:

Roasted zucchini – cut zucchini lengthwise and then slice into thin half-moons. Toss with olive oil and roast or sauté until golden brown. Season with red chile and mint, and spoon over bruschetts. OR… prepare zucchini as above, but dress instead with lemon zest, tarragon and generous shavings of ricotta salata.

Swiss chard & chickpeas – drain canned chickpeas and rinse well. Sauté in a small amount of olive oil with a clove of chopped garlic and coarsely mash with a fork. Sauté swiss chard in olive oil until quite soft but still bright green; season with salt and pepper. Spread chickpea puree over bruschetta and top with cooked chard.

Kale with olives – boil a pot of water over high heat and season generously with salt. Blanch kale: add leaves to boiling water and cook for 2 – 4 minutes, until softened. Transfer kale to bowl of ice water and, once cool, drain in colander. Squeeze remaining liquid from kale, coarsely chop, and toss with sliced marinated olives. Spoon over bruschetta. Alternatively, mash cannelini beans (as described with chickpeas above) and make kale / cannelini bruschetta.

Fit for guests – spread dollops of creamy cheese (brie is a good choice; ricotta also works) on bruschetta and top with arugula dressed with lemon juice or vinegar, salt and pepper.

Just like Nonna used to make – coarsely chop fresh tomatoes and toss with minced garlic, basil, salt and pepper. Spoon over bruschetta. Need we mention this is good with mozzarella?

Sesame Bok Choy with Scapes

2008-07-29T18:54:00.002-04:00

2 tbsp olive oil

1 tsp dark sesame oil

1 cup scapes, chopped

1 lb bok choy, thickly chopped

1/2 cup chopped, roasted, salted cashews

3 tsp freshly grated ginger

1/8 tsp cayenne (optional)

Salt to taste

Heat olive oil in a large saute pan on medium heat. Add scapes, tossing them lightly, then boy choy. Sprinkle with sesame oil, salt, ginger and cayenne, if desired. Cover, and let the bok choy cook down for approximately 3 minutes.

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just tender.

Gently mix in cashews.

Serves 4.

Adapted from "Simply Recipes."

Garlicky Braised Kale with Balsamic Vinegar and Capers

2008-07-29T18:42:00.003-04:00

10 cloves garlic
2 tbsp olive oil
4 tsp capers, drained
1 lb kale, stemmed, washed, and cut into 1-inch pieces
1/2 tsp salt
Freshly ground black pepper
1/2 cup water
1 tsp balsamic vinegar

Whack each clove of garlic with the side of a heavy knife to lightly crush it, and then slice each smashed piece in half.

Combine the olive oil and garlic in a medium saucepan and place over medium heat. Saute, stirring, until the garlic starts to brown, 2 to 3 minutes.

Add the capers and saute for another minute. Then add the kale, salt, a sprinkling of black pepper, and the water. Use tongs to toss the kale, pushing the uncooked leaves to the bottom, until all the greens are wilted.

Reduce heat, cover, and simmer until all the kale is tender, about 10 minutes.

Uncover the pan, turn the heat to high and boil, stirring frequently, until the liquid has almost evaporated. Remove the pan from the heat and stir in the vinegar.

Stir immediately.

From "The Healthy Hedonist," by Myra Kornfeld.

Swiss Chard with Raisins, Olives and Onions

2008-07-28T18:14:00.002-04:00

2 tsp olive oil
1 medium onion, chopped
1 bunch Swiss Chard, ribs removed and finely chopped, leaves stacked and cut crosswise into 1/2-inch slices
1 - 2 tbsp water
1/4 cup raisins, preferably golden
1/4 cup green pimento-stuffed olives, sliced crosswise into thirds
Freshly ground pepper to taste

Heat the oil in a deep skillet over medium heat. Add onion and saute for 3 minutes, then add chard stems and saute for another 3 - 4 minutes, until soft.

Add chard leaves and saute for 1 minute. Add the water and stir in raisins and olives. Cover, lower heat and steam for 4 minutes. The liquid should be mostly evaporated; if not, raise heat and cook just a bit longer.

Add pepper to taste. Serve hot.

Adapted from "The Passionate Vegetarian" by Crescent Dragonwagon.

Glazed Turnips

2008-07-28T18:04:00.002-04:00

6 - 8 turnips, scrubbed, tops and tail removed, cut into chunks
1 cup vegetable stock
2 tsp butter or oil
1 - 2 tsp honey
1/2 tsp tamari or shoyu soy sauce
Dash or two of cayenne
Salt and freshly ground pepper to taste

Place turnips in a medium saucepan and just barely cover with cold water. Bring to a boil over high heat, then immediately drain. Pour in broth and add butter (or oil), honey, tamari, cayenne, salt and pepper.

Bring to a simmer and cook, uncovered, until the turnips are very tender, about 15 minutes. Serve with cornbread.

Serves 4 - 6.

Adapted from "The Passionate Vegetarian" by Crescent Dragonwagon.

Zucchini Bread

2008-07-27T20:40:00.002-04:00

3 eggs
1 cup vegetable oil
2 cups sugar
2 cups shredded zucchini
3 cups flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon

Preheat oven to 350 degrees.

Mix eggs, zucchini, and oil in a large bowl. Add sugar and mix well.

Sift all dry ingredients into one small bowl. Add, one cup at a time, to wet ingredients, stirring just until mixed.

Pour into a slightly greased 9-inch round cake pan or a cast iron skillet. Bake 1 hour at 350 degrees.

From the Garlic Press, July 10, 2008.

Caramelized Leeks Over Noodles

2008-07-27T20:23:00.003-04:00

2 medium leeks
1/2 tbsp olive oil
1 tbsp butter
1/2 tbsp dark brown soft sugar
5 ounces noodles
2 - 3 heaping tbsp chopped fresh parsley
1 tsp extra-virgin olive oil
Salt and black pepper to taste

Split the leeks lengthwise and wash each layer thoroughly. Slice accross into thin strips, including the green part.

Heat the olive oil and butter together over gentle heat.

When the butter has melted, add the leeks and toss well. Cook slowly, uncovered for about 10 minutes, or until the leeks start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles, and seasoning to taste. Toss well and serve.

From Chef Mark Tafoya.

Smashed Turnips

2008-07-27T20:15:00.002-04:00

Mashed potatoes are an almost universal American delight. Try this spin off and you may never go back to plain spuds.

3 - 4 medium to large turnips, any variety, washed, peeled and chopped into 1-inch cubes
1 1/2 tbsp butter or olive oil
1/8 cup milk
salt and black pepper to taste

Bring medium pot of water to a soft boil. Add turnips and cook until tender. Drain well, expressing excess water with a slotted spatula or large fork.

Return to pot and add butter/olive oil and milk. Mash well and season to taste with salt and ground black pepper.

From the Garlic Press, July 10, 2008.

Easy Cucumber Mint Soup

2008-07-27T20:01:00.003-04:00

Puree a clove of garlic in a food processor with a few walnuts. Then add peeled and seeded cucumber, mint and parsley, and puree until smooth. If you want the final soup chunkier, reserve a bit of the cucumber and add at the end, pulsing just a few times.

Stir in strained Greek yogurt to taste, and season with salt and white pepper, and chill in the refrigerator for a few hours, until ready to serve.

Serve chilled in bowls or glasses and garnish with a reserved mint sprig. I like to use martini glasses for a nice presentation at parties.

From Chef Mark Tafoya.

Parsley Salad

2008-07-26T20:17:00.000-04:00

Pluck the leaves from a large bunch of Italian parsley, wash them, and dry them in a salad spinner or with a clean kitchen towel.

Just before serving, drizzle with a small amount of olive oil, enough to coat the leaves; add a squeeze of lemon juice; and grate over a large amount of Parmesan. Toss and season with salt and pepper. If you wish, garnish with a few thin curls of Parmesan shaved from the block.

Adapted from "Chez Panisse Vegetables," Alice Waters.

Garlic Scape Pesto

2008-07-26T19:52:00.006-04:00

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into 1/4 inch slices
1/3 cup walnuts
3/4 cup olive oil
1/4 - 1/2 cup grated parmigiano
1/2 tsp salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for one week in an air-tight container in the refrigerator.

For 1/2 pound of short pasta, such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until the pasta is well coated.

Adapted from "A Mighty Appetite," Kim O'Donnel.

I'm a bunch of garlic scapes!

Keep Your Flower Share Blooming

2008-07-26T19:48:00.001-04:00

This year is the first year I've signed up for a flower share - and let me tell you - it makes me so happy to have fresh flowers in the apartment. It really brightens things up around here.

Below are some tips from this year's Garlic Press Extra on making your cut flowers stick around longer than they normally would.

Homemade Flower Preservative
In case Windflower Farm omits the little bag of preservative powder. Recipe from Brooklyn Botanic Garden's "Plants and Gardens News," Spring 2003.

To each quart of luke-warm water add:

1 tsp sugar
1 tsp bleach
2 tsp lemon or lime juice (or vinegar)

How to prepare your flowers for life in a vase:
Once out of water, cut flower stems seal up and inhibit water absorption. So when you get home, using a sharp knife, clippers or garden shears (but not household scissors), cut the stem ends on a 45 degree angle about one inch from the bottom. The angled cut provides greater area for water take-up, and the stem then stands on a point, allowing the water to be in contact with the cut surface.

My tip:
After a few days, change the water, add more preservative and re-cut the stems (using the procedure above). I find this keeps the flowers alive longer and keeps the water from getting too nasty.

What To Do With Ted's Delicious Cabbage?

2008-01-24T15:44:00.000-05:00

Check out this great article on winter cabbage salad, by Mark Bittman at nytimes.com.

As mentioned in Ted's letter, there is always delicious Borscht! Especially if you're starting to accumulate a collection of beets, like myself. Here is a recipe from epicurious.com that is pretty close to the successful Borscht I have made myself. If you don't want to make the beef stock from ribs, you can simply cut about 2lb beef chuck into 1" cubes and brown the meat. Then add a combination of store bought beef stock and water ( about a 1-1 ration totaling 12 cups) and bring to a boil. Simmer the beef for about 1-1 1/2 hours (while beets roast) until tender, then proceed to the next step of the recipe.

Best Wishes in the Kitchen

2007-11-29T14:43:00.000-05:00

Dear 2007 CSA members,

Can you believe the season is over?! It seems not long ago we all eagerly showed up at the garden to pick up the first share....

Before we all hibernate for winter, I thought I'd post a note for those of you that have cooked the recipes I collected for this season's Garlic Press. If you have learned how to use seemingly exotic veggies, found favorite dishes, discovered new flavors or cooking techniques or just had a good meal or two, then my efforts were worthwhile.

Some of the recipes are my own, many are from my favorite cookbooks and a few were new even to me. I have came across some real goodies in my searches and with thanks to members who have shared recipes with me. I love to cook and hope you have enjoyed these recipes as much as I have enjoyed sharing them with you.

I wish you all the best through the coming winter months. Stay warm and keep cooking!

Yours truly,
Heather

Beet and Chipotle Soup

2007-11-29T14:38:00.000-05:00

Recipe by Katharine Kagel, Cooking with Cafe Pasqual’s

(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups chicken or vegetable stock
1 cup full-bodied red wine
6 cups water
1/4 cup (1/2 stick) unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (you’ll find these canned)
Fresh chives or other herb, chopped for garnish

Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.

Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.

Butternut Squash Risotto

2007-11-29T14:36:00.000-05:00

Recipe from Gourmet, October 1995

I love risotto and this is one of the best recipes I have come across.

(serves 2 as a main, 4 as a side)
1 small butternut squash, pumpkin or kabocha, (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh ginger root
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
chopped fresh chives and Parmesan for garnish

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put diced squash and remaining half, cut side down, in an oiled baking pan and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh.

In a saucepan bring broth and water to a simmer and keep at a bare simmer. In another saucepan cook onion, garlic, and ginger root in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in all squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes in total. Salt and pepper to taste. Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.

Veggie Burgers

2007-11-29T14:33:00.000-05:00

You can make these with different fall veggies (just make sure you have roughly the total quantity called for), they are delicious, and they freeze well and can be warmed in the oven for a quick weeknight meal.

(makes 8 burgers)
4 each carrots and parsnips, grated (about 2 cups each, 4 total)
1 large sweet potato or small winter squash, grated (about 2 cups)
1 large onion, chopped
3 cloves garlic, chopped
2-6 tablespoons olive oil
1 egg
1/2 cup bread crumbs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
sea salt
1 each handful parsley and ciantro, chopped
whole wheat english muffins, good cheese and Dijon mustard for serving

Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding 1-2 tablespoons more oil only as needed to process until coarsely chopped and moist. (If it’s too wet, they’ll be mushy). Return mixture to large bowl. Mix in 1 egg, bread crumbs, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If the mixture is too moist, add more bread crumbs. If it’s not sticking, more oil. Form the mixture into balls, and place on a non-stick backing sheet. Press flat with the palm of your hand to form patties. Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve them on english muffins with good cheese and Dijon. When cool, layer any uneaten burgers in a flat container with wax paper between them and freeze. To cook from frozen, place the burgers in a 375˚ oven until warmed through, about 20 minutes.

Mashed Potatoes and Celery Root

2007-11-29T14:31:00.000-05:00

Recipe by Tyler Florence from Eat This Book

(serves 4)
1 1/2 pound celeriac bulbs, peeled and cut into 1-inch cubes
1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
kosher salt and fresh ground black pepper
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
Chopped chives and extra virgin olive oil for garnish

Put the celery root and potatoes in a medium saucepan with cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce heat and simmer for 15 to 20 minutes, until very tender. Drain, reserving 1/4 cup liquid. Pass the vegetables through a ricer or food mill into a large bowl. Stir in the cream and butter until absorbed and the mixture is smooth. Add enough cooking liquid to make a soft puree. Season with salt, pepper, garnish with chives and a drizzle of olive oil.

Curried Squash & Mushroom Soup

2007-11-15T14:41:00.000-05:00

This easy and delicious recipe was given to me years ago by my friend, Beth Sugarman. It has since become a fall favorite at my house, and just this past week I made it with some incredible oyster mushrooms from the Grand Army Plaza Green Market.

(serves 6)
2 medium acorn or 1 large butternut squash
(I used a mix of 4 small squashes from Ted and it was awesome )
2 ½ cups water or stock
1 cup orange juice
2 Tablespoons butter
1 small onion, chopped
1 medium clove crushed garlic
8 oz. any type of mushrooms, sliced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. dry mustard
1 ¼ tsp. salt
a few dashes cayenne
optional: fresh lemon juice
* Serve with plain yogurt &/or chopped almonds.

Cut squash in half and bake in a 375’ oven on a baking tray until soft and pierces easily with a fork. (This can be a day in advance, just refrigerate till ready to make soup.) Cool, discard seeds and scoop out the insides. Put in blender with water/stock and puree till smooth. Combine with orange juice in a large pot. Meanwhile, heat butter over medium heat and add garlic, onion, salt and spices in a skillet. Saute until the onion is very soft – add a little water if it sticks. Add mushrooms, cover and cook 10 minutes. Add the saute’ to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Serve garnished with a dash of cayenne and a squeeze of lemon juice. You can serve immediately or simmer a while and the flavors will mature. Freezes well.

Pan-Braised Carrots with Orange and Rosemary

2007-11-15T14:29:00.000-05:00

Recipe by Sara Foster from Fresh Every Day

This is the perfect simple recipe for Ted’s sweet and delicious carrots!

1 pound small carrots with the tops on
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon fresh rosemary, chopped
juice of 1 orange
salt and fresh ground pepper to taste

Trim the tops off the carrots, leaving about 1/2-inch attached and wash well. Heat oil and butter in a large pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until the carrots are tender and

have a little color. Add the rosemary and cook for 1 to 2 minutes longer. Stir in the orange juice, 1/2 cup of cold water, salt, and pepper. Cover, reduce the heat to low, and let the carrots simmer until nearly all the liquid has cooked off, about 10 minutes. Season with more salt and paper and serve warm.

Potato Fritters

2007-11-15T14:27:00.000-05:00

Recipe by Deborah Madison from The Greens Cookbook

(makes 8 4-inch fritters)
1-1/2 lbs. potatoes
2 egg yolks
1 small onion, finely diced
salt
handful of herbs (parsley, thyme, basil, arugula leaves) chopped
1 cup grated Muenster, cheddar or jack cheese (optional, but good)
1 cup bread crumbs
4 Tablespoons oil

Cut the potatoes into pieces roughly 1-inch square. Set them in a steamer over a pan of boiling water and steam until tender, about 20 minutes. Transfer them to a bowl and gently break them up using the side of a fork, so as not to overwork them. They need not be smooth. Incorporate the egg yolk, then the onion, herbs and cheese, if using, and combine. Season to taste with salt. Shape the mixture into patties of any shape or size and press them into the bread crumbs so that both sides are coated. Heat the oil in a skillet - cast iron or non-stick frying pan works well - and fry the potato cakes until they are browned on both sides. Serve them with something cool and refreshing, like a sweet pepper chutney or sour cream.

Braised Kale and Collard Greens

2007-11-15T14:24:00.000-05:00

Recipe from member, Jonathan Proville.

A Brooklyn take on the classic Southern dish that you’ve always craved. You can improvise with other hearty greens.

(4 servings)
1 bunch of Collard Greens
1 bunch of Kale
4 tablespoons of Apple Cider Vinegar
2 cups Vegetable or Chicken Stock
2 tablespoons Lemon Juice
2 tablespoons Butter
Salt, Pepper

Rinse collard greens and kale and discard stems. Chop leaves roughly into small pieces. Brown butter in a deep pot over low heat until it is a deep brown but not burnt. Add greens, vinegar and stock. Cover pot with lid and simmer on low heat for 2 hours. Just before serving, add lemon juice and season with salt and pepper.
Optional: Get a smoked ham hock from your butcher and brown it on all sides in the butter before you add the rest of the ingredients. It will give the dish that smoky comfort-food feel.

Thyme and Smoked Bacon Infused Winter Squash Soup

2007-11-08T14:45:00.000-05:00

Recipe by member, Jon Proville, chezjjp.com

In this recipe, we will infuse the cream with bacon and thyme flavors by gently heating them together. This will impart a subtle, smoky dimension to the soup which will help bring out the sweet fulfilling flavor of the squash.

(serves 2-4)
1 medium (or 2 Small) squashes of any kind
1 branch thyme
1 small chunk of whole or sliced smoked bacon (1/4 pound slab)
2 cups cream

Place cream in a small saucepan and add bacon and thyme branches. Set the heat on lowest setting. Meanwhile, rub the squash with oil and let bake in a 300 degree oven for an hour or until soft. Scoop out seeds with a spoon and discard. Scoop out the flesh and place in a medium sized pot. Remove bacon and thyme from the cream and add cream to the squash. Mix around and liquify until smooth using hand mixer/food processor/blender. Salt and Pepper to taste. At this stage feel free to get creative with how you serve the soup. Shot glasses, martini glasses or tiny cast iron pots with lids are all game.

Keep in mind that you can modify the recipe by using other herbs, different creams and different squashes or pumpkins.

Spicy Baked Ziti with Eggplant and Peppers

2007-11-08T14:43:00.000-05:00

Recipe by Heather Thomason

(serves 6)
1 lb. dried whole wheat ziti or other short pasta
1 large eggplant, cut into 1-inch cubes
2 bell peppers, cut into 1 1/2-inch strips
1 Tablespoon dried oregano
4 Tablespoons olive oil
salt and fresh ground pepper
1 quart of your favorite pasta sauce (did you make your own this season? now's the time for it!)
1 teaspoon hot pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound fresh mozzarella, sliced as thinly as possible

Heat the over to 400˙. Bring a pot of water to a boil and cook
pasta according to package instructions. Drain, shake dry and return to pot. Meanwhile, Toss the eggplant and peppers with olive oil, salt, pepper and oregano and spread in a singe layer on a baking sheet. Roast until tender, about 35-30 minutes. Toss roasted veggies with the cooked pasta, sauce, hot pepper and spices and spread into a 9x13” baking dish. Top with slices of mozzarella and bake until the cheese is melted and golden brown in spots, about 20-25 minutes.

Sausages with Sherry Caramel Glazed Pears

2007-11-08T14:40:00.001-05:00

Recipe from Gourmet, September 2006

“The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.” You’ll want some good bread on hand for sopping up the delicious
caramel sauce.

(makes 4 servings)
1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1- 1 1/2 lb fresh pork sausages
1 tablespoon vegetable oil

Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel. Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).

Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice. Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes. Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes. Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.

While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes. Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.

Twice Baked Squash with Glazed Pecan Topping

2007-11-08T14:38:00.000-05:00

Recipe by Nancy of Maple Valley Organic Maple Syrups, from SustainableTable.com

(serves 6-8 as a side dish)
2 medium acorn, butternut or delicatta squash
1 1/2 cups chopped pecans
1/2 cup maple syrup

Preheat oven to 350 degrees. Slice squash down the middle,
remove seeds and bake on an oiled tray for about 30 minutes-until very soft (a fork will slide in easily). Remove squash from skins when it has cooled, set aside. Mix the pecans and syrup. In a 9 inch oiled pie pan, spread cooked squash evenly. Next spread the maple pecans over the top and bake for 30 minutes.

Stir-Fried Chinese Cabbage (Bok Choy)

2007-11-08T14:37:00.001-05:00

Recipe by Irene Kuo, The Key to Chinese Cooking
“Simple and plain–just the right kind of dish to go well with a rich or spicy main coarse.)

(Serves 2-4)
1 1/2 pounds Chinese Cabbage (you could use vitamin greens for this recipe as well)
1 tablespoon oil
pinch baking soda
2 or 3 quarter-sized slices of peeled ginger
3 Tablespoons oil
1 teaspoon salt to taste
1/4 teaspoon sugar
2 teaspoons sesame oil (optional)

Separate the white stalks and greens of the cabbage then slice diagonally into 1-inch thick pieces. Bring 4 cups water to a boil in a large sauce pan with 1 Tablespoon oil; toss a generous pinch of baking soda in the water and swish to dissolve. Shower in cabbage, when the greens begin to brighten, about 30 seconds, drain vegetable in a colander and spray with cold water to stop cooking. Heat a wok or large heavy pan over high heat until hot. add the oil, swirl for a second. Throw in the pieces of ginger and press them around the bottom of the pan. Add the cabbage and toss vigorously for 30 seconds. Add the salt and sugar and stir rapidly for 2 minutes until the cabbage has a translucent look and is tender, plump and slightly crunchy. Add the sesame oil, if using, and give a few fast folds before transferring to a serving dish.

Delicata Squash with Rosemary, Sage, and Cider Glaze

2007-11-01T11:39:00.000-04:00

Adapted by Terra Brockman from The Herbfarm Cookbook by Jerry Traunfeld, Scribner, 2000 as seen on consciouschoice.com

2 medium delicata or other winter squash such as kabocha (about 2 pounds)
3 Tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 Tablespoon coarsely chopped fresh rosemary
11/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
freshly ground black pepper to taste

If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. (Kabocha do not need to be peeled.) Cut each piece lengthwise in half again, then crosswise into half-inch-thick slices. Melt the butter in a large (twelve-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, three to five minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, about twenty to thirty minutes. Season with pepper and additional salt if needed. Makes six servings.

Penne with Arugula and Prociutto

2007-11-01T11:37:00.001-04:00

Recipe from The Gourmet Cookbook

1 pound penne
1/4 pound thin sliced prosciutto, chopped
1 pound arugula, coarse stems discarded and leaves coarsely chopped
2/3 cup finely grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
salt and fresh ground black pepper
1/4 cup extra virgin olive oil

Cook pasta in a pot of boiling salted water according to package directions. Reserve 1 cup cooking liquid and drain pasta. Return pasta to pot and toss with prosciutto, arugula, cheese, zest and salt and pepper to taste. Drizzle with olive oil and toss to combine, adding some cooking liquid if the pasta seems dry.

Waldorf Salad

2007-11-01T11:35:00.000-04:00

Recipe by Just Food , adapted from www.nyapplecountry.com

(makes 4-6 servings)
2 medium apples, cored and chopped
1 cup celery, diced
1/3 cup coarse chopped walnuts
1/2 cup plain yogurt
1/2 cup raisins
1 Tablespoon maple syrup or honey

Place ingredients in a bowl and combine well. If desired serve on a bed of lettuce or garnish with fresh chopped parsley.

Lentil and Roasted Garlic Soup with Sweet Potato and Kale

2007-11-01T11:33:00.000-04:00

Adapted from Bon Appetit, March 2006

The garlic in this recipe takes a little advance planning, but you can make it a day or two ahead while your doing something else in the kitchen and after that, the recipe is a piece of cake. I have also made this with white potatoes or winter squash in place of the sweet potatoes, and every time it is outstanding!

3/4 cup olive oil
10 cloves garlic, peeled and halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French Green Lentils
2 medium leek (white parts and green parts only) thinly sliced
1 tablespoon fresh sage, chopped
7 cups (you may need 1 more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 lb. sweet potatoes, peeled and cut into cubes
12 ounces kale, ribs discarded, leaves sliced
fresh grated Parmesan cheese for topping

Place the olive oil, garlic and rosemary in a heavy saucepan and cook over lowest possible heat until the garlic begins to brown (about 1.5 hours). Drain and reserve garlic and oil and separately, cover and chill, discard rosemary. (You can do this up to 2 days ahead of time.)

Place 3 cups water and green lentils in a small saucepan and bring to a boil. Reduce to a simmer for 25 minutes, cool and drain. Meanwhile heat 1/4 cup garlic oil in a heavy soup pot over medium heat. Add leek and sage and cook until leek is soft, stirring frequently, about 10 minutes. Add 7 cups broth, soy sauce, green and red lentil to pot and bring to a boil. Reduce to medium, cover and simmer until lentils are almost soft - about 15 minutes. Add potatoes and garlic and cook until potatoes are tender, about 10 minutes. (If you need to add more broth to keep veggies covered, do so by the 1/2 cup-full) Add kale to soup and simmer until wilted, about 5 minutes, and season with salt and pepper (won’t need much). Serve with Parmesan cheese, sprinkled on top, and warm bread on the side.

Syrian Beet Salad

2007-10-25T12:03:00.000-04:00

Recipe from Moosewood Restaurant Daily Special

(serves 4-6)
2 quarts water
3 large beets
1 Tablespoon chopped, fresh chives
2 Tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 fresh, hot chili, minced
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoon salt, or to taste

In a large pot bring water to a boil. Meanwhile, peel the beets and cut them into 1/2-inch cubes. Ease them into the boiling water, cover, lower to a simmer and cook until tender when pierced with a knife, about 10 minutes. When the beets are ready, drain well and transfer to a serving bowl. Add the chives, cilantro and remaining ingredients and toss well. Chill for at least 30 minutes before serving.

Wine Braised Pumpkin Wrapped in Crispy Bacon

2007-10-25T12:00:00.000-04:00

Recipe by member, JJ Proville. Visit his website at www.chezjjp.com

What to do with a pumpkin besides soup and pie? This makes a great
appetizer or side dish and feel free to decide what size chunks of pumpkin work best for you.

(serves 4-5)
1 small to medium Pumpkin
2 Tablespoons butter
1 cup Red or White Wine
5 slices of Smoked Bacon
Thyme, whole branch (optional, but suggested)

Peel pumpkin using a large peeler or sharp knife. Cut into pieces about 2-3 inches long and 1 inch thick. In a wide pot, heat butter over medium flame and brown the pieces of pumpkin on all sides. Pour wine into the pot and add the thyme, cover and reduce heat to low. Simmer for 30-45 minutes or until pumpkin is tender but not too soft. Pierce with a skewer or knife to test consistency. Remove pumpkin using tongs and dry them with paper towel. Season with pepper. Wrap a strip of bacon around each chunk. Position your oven rack so it is right under the broiler. Place pumpkin chunks wrapped in bacon on top of foil and set oven to broil. Now broil about 2-3 minutes on each side, turning each piece mid-way using tongs. It is extremely important to keep a close eye on this part in order to avoid burning or under cooking the bacon. The objective here is to achieve perfect crispiness. Serve on a nice white plate decorated with thyme branches.

Potato, Leek and Blue Cheese Soup

2007-10-25T11:57:00.000-04:00

Recipe by Sarah Foster from Fresh Every Day

For an even heartier soup, stir in some coarsely chopped spinach, kale or other greens at the end and cook just to wilt.

(serves 6)
4 leeks (about 2 pounds, trimmed and split lengthwise, then cut into 1/4-inch rounds
2 Tablespoons butter
2 Tablespoons olive oil
3 celery stalks, chopped
1 pear, cored and chopped
4 garlic cloves, minced
1-1/2 pound white or yellow potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 Tablespoon chopped fresh rosemary or sage leaves
1 cup crumbled blue cheese (plus more for garnish)

Melt the butter and olive oil together in a large saucepan over medium heat. Add the leeks and cook, stirring often, until very tender, about 10 minutes. Add the celery and cook, stirring occasionally until soft, about

5 minutes. Add the pear and garlic and saute 2 minutes longer, stirring so not to brown the garlic. Add the potatoes, broth, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over low-medium hat. Reduce the heat to low and simmer, uncovered, stirring occasionally until the potatoes are tender, about 20-25 minutes. Cool the soup slightly and transfer half to a food processor or blender and puree until smooth. Add the puree back to the chunky soup and stir to mix. Reheat and adjust salt and pepper if necessary. Stir in the blue cheese and rosemary and serve, topped with additional crumbles of cheese.

Coconut Curry Stir Fry

2007-10-25T11:55:00.000-04:00

Recipe by Heather Thomason

This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.

(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving

Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.

Broccoli and Bow Ties

2007-10-18T11:53:00.000-04:00

Recipe by Iva Garten from Barefoot Contessa, Family Style

(serves 6-8) time: 20 minutes
kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 Tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 Tablespoon juice for a lemon
1/4 cup toasted pine nuts
fresh grated Parmesan cheese for garnish (optional)

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow tie pasta according to package directions (10-12 minutes). Drain well and add to broccoli. Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 tablespoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, season with salt and pepper and sprinkle with pine nuts and cheese to serve.

Warm Eggplant-Butternut Squash Salad

2007-10-18T11:51:00.000-04:00

Recipe by Marcus Samuelson from The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa

(makes 4-6 servings)
1-1/2 Tablespoons sumac *a sour, acidic spice from the berries of a
sumac tree. You’ll find it ground in an ethnic grocery store.
1/2 cup olive oil, divided
2 small butternut (other winter squash) peeled, seeded, and cut
into 1-inch cubes (about 6 cups)
2 medium eggplants, peeled and cut into 2-inch cubes (about 6 cups)
1 3-inch piece ginger, peeled and sliced
finely chopped zest of 1 lemon
6 garlic cloves, minced
2 red chilies, seeds and ribs removed, finely chopped
1/3 cup honey
1/2 cup water
1-1/2 cups loosely packed, coarsely chopped spinach leaves
juice of 2 limes
1 Tablespoon chopped parsley
salt

Preheat the oven to 350˙. Combine the sumac with 7 tablespoons olive oil in a small bowl. Toss the squash with half the oil, spread on a baking sheet in a single layer, and roast for about 40 minutes. Toss the eggplant with the remaining oil and spread in a single layer on a second baking sheet and roast until tender, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large saute pan over low heat. Add the ginger, lemon zest, garlic, and chilies and saute until fragrant, about 5 minutes. Add the honey and water, stir to combine, and bring to a simmer for 5 minutes. Remove from heat and set aside. Transfer roasted vegetables to a large bowl. Add the spinach, the chili mixture, lime juice, and parsley and toss until the spinach wilts slightly. Season with salt.

Carrot, Marsala, and Ginger Soup

2007-10-18T11:49:00.000-04:00

Recipe Katherine Kagel from Cooking with Cafe Pasqual’s

(serves 6)
4 Tablespoons (1/2 stick) unsalted butter
2 pounds carrots, peeled and diced
2 yellow onions, diced
4 cups water
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
zest and juice of 1 orange
1/4 cup plus 1 Tablespoon dry marsala wine
1 cup half-and-half
1/2 teaspoon kosher salt
paprika, for garnish

Melt the butter in a large saucepan over medium-high heat and add the carrots and onions. Saute until onion is translucent. Add the water, cayenne, ginger and pepper. Simmer a few minutes more until the carrots are fork tender. Stir in the orange zest and juice, marsala and half-and-half. Puree in batches in a food processor or the container of a blender until smooth and velvety. Add the salt to taste and add more of the ground spices if desired. Heat when ready to serve but do not boil. Garnish with a sprinkle of paprika.

Eggs in a Nest

2007-10-18T11:46:00.000-04:00

Recipe from Animal, Vegetable, Miracle by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

(This recipe makes dinner for 4 but can easily be cut in half.)
2 cups uncooked brown rice
Olive oil – a few tablespoons
1 medium onion, chopped, and garlic to taste
Carrots, chopped
1⁄2 cup dried tomatoes
1 really large bunch of chard, coarsely chopped
8 eggs

Cook rice with 4 cups water in a covered pot while other ingredients are being prepared. Saute onions and garlic in olive oil in a wide skillet until lightly golden. Add carrots and tomatoes and saute for a few more minutes, adding just enough water to re-hydrate the tomatoes. Mix chard in with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.

Parsnip and Rosemary Risotto

2007-10-11T12:01:00.000-04:00

Recipe from Bon Appétit, March 2006

(makes 6 servings *you could easily half this recipe and still have a meal for 4 with a great salad and some bread)
8 cups vegetable broth
5 tablespoons butter, divided
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese
Aged balsamic vinegar (for drizzling)

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.

Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper. Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.

Basic Applesauce

2007-10-11T11:56:00.000-04:00

Recipe from Everyday, October 2005

3 pounds apples, cut into 1/2-inch-thick slices
1 cinnamon stick
2 to 4 tablespoons sugar or honey
3/4 cup water
2 teaspoons freshly squeezed lemon juice

In a large saucepan, combine apples with 1 cinnamon stick, 2 to 4 tablespoons sugar or honey, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice.

Kale Soup with Soy and Lime

2007-10-11T11:48:00.000-04:00

Recipe from How to Cook Everything, by Mark Bittman

(serves 4) time: 20 minutes
2 Tablespoons peanut oil
1 cup minced onion
2 Tablespoons minced garlic
4 cups stock, veg/chicken/beef or plain water
1 Tablespoon soy sauce
salt to taste
3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed)
minced cilantro for garnish
1 jalapeno chili, stemmed and minced (optional)
1 lime

Place oil in a large, deep saucepan and turn heat to medium-high. Add the onion and cook, stirring occasionally, until it begins to brown, 5 -8 minutes. When the onion is tender and golden, add the garlic. Cook 1 minute then add the stock or water. Bring to a boil, turn the heat to low, add the soy sauce and taste for salt; add if necessary. Add the kale to the simmering broth and cook until it is nice and tender, about 10 minutes. Correct the seasoning, garnish and serve, with jalapeno and lime.

Potato, Leek and Fromage Blanc Frittata

2007-10-11T11:43:00.000-04:00

Recipe from Food and Wine, February 2007

(serves 6)
2 medium potatoes, unpeeled (3/4 pound)
2 Tablespoons unsalted butter
2 leeks, white and tender green parts, halved and thinly sliced
salt and freshly ground pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc (or crumbled feta or goat cheese)

Preheat the oven to 375˚. In a medium sauce pan, cover the potatoes with water and bring to a boil. Boil until tender, about 15 minutes. Drain and cool slightly then cut into a quarter-inch dice.

In a 12-inch skillet, heat the butter over moderate heat and saute the leeks until tender, about 4 minutes. Add the potatoes and cook for 3 minutes more. Whisk the eggs in a large bowl with milk salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring. Dollop the top with cheese and transfer to the oven. Bake until the eggs are set in the center, about 18 minutes. Cut into wedges to serve.

Squash and Apple Soup

2007-10-04T22:42:00.000-04:00

Recipe adapted by Marian Burros from Out of the Earth, from The New York Times Country Weekend Cookbook

(makes about 10 cups)
3 lbs. winter squash like butternut, buttercup, delicata or hubbard, halved and seeded
olive oil
3 carrots, peeled
2 medium onions, halved but not peeled
salt and pepper
5 cloves garlic, peeled
4 apples, cored but not peeled, cut into 1/2-inch cubes
1b. red or white potatoes, peeled, cut into 1/2-inch slices
2 large sprigs thyme
2 quarts chicken or vegetable stock

Preheat the oven to 400˚. Place the squash cut side down on a baking sheet lightly coated with olive oil, salt and pepper. Toss the onions and carrots in a little oil and salt and place around the squash or on another baking sheet. Roast the vegetables until tender, squash - about 1 hour, onions and carrots - about 40-50 minutes. Scoop the flesh from the squash and place in a 6-8 qt. pot with the carrots. Peel the onions and add along with garlic, potatoes, apples, 2 sprigs thyme and stock. Bring to a boil and then lower the heat and simmer until potatoes are falling apart tender, about 30 minutes. Puree the soup in batches; return to the pot and season with salt and pepper. Reheat slowly before serving. The soup may be refrigerated or frozen; add a little water or stock when reheating.

Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Chipotle Salsa

2007-10-04T22:39:00.000-04:00

Recipe by Rick Bayless, from Everyday Mexican

These are awesome. That’s all I can really say....

(serves 4)
1 bunch swiss chard, collards, mustard or beet greens or spinach, about 12-oz., touch stems removed
1 1/2 Tablespoon olive oil
1 large or 2 small onion, sliced 1/4-inch thick
3 cloves garlic cloves, peeled and minced
about 1 Tablespoon red pepper flakes
1/2 cup chicken or vegetable broth or water
12 corn tortillas
1 cup crumbled Mexican queso fresco or other fresh cheese (feta is a nice substitute)
3/4 cup smoky chipotle salsa**

Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste. Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.

**You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.

French Pear Batter Pudding

2007-10-04T22:37:00.000-04:00

Recipe by Anne Willan, from Good Food, No Fuss

An easy and wonderfully delicious dessert. Your dinner guests will thank you!

(serves 6)
3-4 large ripe pears (about 1/2 pound)
butter and sugar for the baking dish
juice of 1 lemon
batter
1/4 cup sugar
4 eggs
1/4 cup flour
pinch of salt
1 cup milk
3 Tablespoons fruit alcohol or rum (optional)
confectioner’s sugar
1 1/2 quart baking dish

Heat the oven to 375˚F. Butter the baking dish, sprinkle it with sugar, and turn the dish so it is evenly coated, discarding the excess sugar. Peel, core and slice the pears into 1/8-1/4-inch crescents. Sprinkle the slices with lemon juice so they don’t discolor. Make the batter: Put the sugar in a bowl, add the eggs and whisk for 1-2 minutes until light and frothy. Stir in the flour and salt just until smooth. Don’t beat the batter at this stage as this will make the pudding tough. Stir in the milk, and strain the batter over the pears to remove any lumps of flour. Bake the pudding for 55-65 minutes until it is puffed and brown. It should be firm on the center and have started to pull away from the sides. Let dish cool for 5-10 minutes, then sprinkle with alcohol, dust generously with powdered sugar and serve warm.

Corn and Coconut Pudding

2007-09-27T22:53:00.000-04:00

Recipe from Gourmet, September 2007

(serves 6 as a dessert)
3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling

Scrape cobs with a knife over a bowl to extract “milk.” Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes. Sprinkle with cinnamon before serving. Cooks’ note: Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.

Smothered Spinach and Tofu

2007-09-27T22:51:00.000-04:00

Recipe by Akasha Richmond, from The Hollywood Dish

Serve this dish, traditionally called sag in northern India with basmati rice.

(serves 4)
2 Tablespoons plus 2 teaspoons clarified butter
1 teaspoon ground cumin
2 teaspoons ground coriander
1 large onion, chopped
2 cloves garlic, thinly sliced
1 Tablespoon fresh ginger, minced
1 1/2 lb. spinach, tough stems removed and washed
2 medium tomatoes, peeled and chopped
1 cup water
2-inch piece ginger, cut into matchsticks
4 ounces extra firm tofu, cut into 1/2 by 1-inch cubes
kosher salt and fresh ground pepper
pinch crushed red pepper flakes

Heat 1 tablespoon clarified butter in a 12-inch skillet over medium-high heat. Add the cumin, coriander, onion, garlic, minced ginger and salt. Cook for about 5 minutes. Add the spinach, tomatoes and water. Bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Let cool and roughly pulse in a food processor. Clean the skillet and reheat the pan over medium-high heat. Add remaining clarified butter and the ginger matchsticks. Saute the ginger for a few minutes until it begins to wilt and turn golden brown. Remove the ginger with a slotted spoon and set aside. Add the tofu, salt, chili flakes and black pepper to the pan. Cook the tofu, turning lightly a few times until all sides are browned. Add the spinach mixture and ginger, and simmer over medium heat for 15-20 minutes for the flavors to blend.

Creamy Herbed Potato Soup

2007-09-27T22:50:00.000-04:00

Recipe from Moosewood Restaurant Daily Special

(serves 4-6)
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 teaspoon salt
2 Tablepsoons butter
3 cups cubed red potatoes
3 cups water
1 Tablespoon chopped, fresh dill (1 teaspoon dried)
1 1/2 teaspoon chopped, fresh marjoram (1/2 teaspoon dried)
1 cup milk
2-4 Tablspoons cream cheese (optional)

In a soup pot sauté onions, celery and salt in the butter for 5 minutes on medium-high heat. Add the potatoes, water and herbs, cover and bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. In batches, puree the mixture with milk and cream cheese. Return to the pot and taste for salt and pepper. Reheat gently and serve.

Pizza with Broccoli Raab, Onions and Olives

2007-09-27T22:45:00.000-04:00

Recipe from Chez Panisse Vegetables

(Makes 6 first-course servings)
1 medium yellow onion, diced
salt and pepper
olive oil
leaves from 2 sprigs thyme (optional)
1 bunch broccoli raab
1 clove garlic, finely chopped
1 pinch hot pepper flakes
dough for 1 pizza (you can buy this fresh from almost any pizzeria)
1 cup grated mozzarella cheese
16 nicoise olives, pitted
juice of 1 lemon,

Preheat the over to 375˚. Toss the onion in an oven proof dish with a pinch of salt, thyme and olive oil to coat lightly. Roast, stirring occasionally for 30 minutes until the onion is cooked and golden. Wash, drain and roughly chop the broccoli raab. Heat a large sauté pan and coat with olive oil. Add the broccoli raab and season with salt, pepper and hot pepper flakes. Fry over high heat until broccoli raab is tender, then add the garlic, tossing for a few seconds. When onions are done, remove from oven. Turn up heat to 500˚ and put a pizza stone in the oven to preheat (you can use an upside down baking sheet). Roll the dough out into a 12-inch circle on a floured surface and brush with olive oil. Sprinkle evenly with cheese, spread the onions on top, and top with broccoli raab mixture and olives. Drizzle with 1 tablespoon olive oil and slide onto the stone. Bake for 10-12 minutes until the crust is brown and crisp (time may vary on thickness of crust). Remove from oven and drizzle with lemon juice, slice and serve.