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Fast Tomato Sauce
Fast Tomato Sauce
Here's another from Mark Bittman's great book. The recipe calls for canned tomatoes but you can use the frozen ones in your share. Just run each frozen tomato under hot water and the skins will slip from them. Core the tomatoes as needed and then follow the recipe below.
3 Tbs olive oil or butter
1 med onion, chopped
1 24-32 oz can tomatoes drained and chopped
salt and fresh ground pepper
Freshly grated parmesan or other cheese
Heat olive oil in 12 skillet over med-high heat. Add onions and stir 2-3 minutes or until soft. Add tomatoes and salt and pepper to taste.
Cook, stirring occasionally, until tomatoes break up and the mixture comes together, thickening about 10-15 minutes. Taste and adjust the seasoning. Immediately toss with your hot just cooked pasta, garnish with cheese as you desire.
Winter Vegetable Tart
Winter Vegetable Tart
This recipe was brought to my attention by share member Stacy Fraser who has been making it over and over again all winter using lots of different combinations of roots and things she has received in the share. It's very adaptable, you could use really any root veg combo, you could throw in some frozen red peppers and experiment with different cheeses. It's from the Edible Green Mountains website where you can find lots of great recipes (including one for Dark Chocolate Bread Pudding with Whiskey Caramel Sauce which has nothing to do with this week's share ingredients and which I now can't get off my mind). If you haven't got a go to recipe for pie crust, try this one I posted to the blog Nov. 24th. It's pretty dependable.
1 pound butternut squash (1 small), peeled, seeded and diced into 1â„2-inch cubes beets, peeled and diced into 1â„2-inch cubes
2 cups sliced mushrooms
1 onion, halved and cut into slivers
1 red bell pepper, diced (optional)
6 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper
pie crust for one 9- or 10-inch pie
1â„2 pound Fontina cheese, grated
Preheat the oven to 425°F. Lightly oil a large shallow roast- ing pan or half sheet pan.
In a large bowl, combine the squash, beets, mushrooms, onion, bell pepper, if using, and garlic. Add the olive oil, rosemary and salt and pepper to taste. Toss to coat well. Transfer to the pan and arrange in a shallow (preferably single) layer.
Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove the vegetables from the oven and reduce the oven temperature to 375°F.
Line a baking sheet with foil. Place the pastry on the bak- ing sheet. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.
Bake for about 25 minutes, until the crust is golden. Cut into wedges and serve warm.
Mizuna & Apple Salad with Warm Ploughgate Cheese
Mizuna & Apple Salad with Warm Ploughgate Cheese
1 bunch Mizuna, washed and dried
.75 mesclun mix
2 Red Delicious Apples
1/2 round of Ploughfate Cheese, cut into 6 even slices
Apple Cider Vinaigrette (recipe follows)
Cut the cheese and let sit at room temperature while doing the rest of the preparation. Core apples and slice into thin rounds. Stack the rounds and cut into matchsticks. In a bowl, toss the mesclun, mizuna and apples. Season with salt and pepper. Drizzle the vinaigrette on the greens lightly, just enough to barely coat them. Form greens and apples into a nice mound on the plate and lay three pieces of cheese against the greens. Drizzle some more vinaigrette around the plate making sure the cheese gets some too.
Apple Cider Vinaigrette
1/2 cup cider vinegar
.5 cups neutral oil, such as grape seed
2 tsp. mustard
Salt & pepper
Place ingredients in bowl and whisk. You do not want to emulsify this dressing, as it will be too thick. When you go to use it, just whisk again until ingredients come together.
Boxty (Irish Potato Griddle Cakes)
In honor of St Patrick's Day and great potatoes, I have dug up a couple of classic Irish poato recipes. This one comes complete with an Irish rhyme: Boxty on the griddle Boxty in the pan If you can't make boxty You'll never get a man
1/2 pound raw potato
1/2 pound cooked mashed potato
1/2 pound flour
Milk (as needed, see directions)
1 egg
1 medium onion, finely chopped
Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.
Greek Flatbread
Greek Flatbread
Pizza dough
8 oz. Feta cheese
2 Roma tomatoes
1/2 cup kalamata olives, pitted and chopped roughly
Pete’s Greens
1/2 cucumber, rough chop
2 tbsp. balsamic vinegar
Preheat your oven to 450 and place a cookie sheet in the oven.
Pull dough from fridge and let it rest, about 10 minutes. In the meantime, prepare the vegetables. Place chopped tomatoes and olives in a small bowl, toss with some olive oil and pepper. Once the dough has rested, sprinkle some flour on the counter and roll it out until a quarter inch think. If you don’t have a peel, slide it onto another cookie sheet, with some flour or cornmeal on it. Top the dough with the tomatoes, olives and feta. Slide the flatbread onto the cookie sheet in the oven. While the flatbread is cooking, mix the greens, cucumber and balsamic in a bowl and toss, seasoning with salt and pepper. When the flatbread is nicely browned on the edges, remove from the oven and let sit for a few minutes. Cut into desired slices, slide onto large round plate and top with Pete's salad.
Mushroom Casserole
Mushroom Casserole
I pulled this recipe from our blog. It's one Nancy Baron posted a while back and it might come in handy this week for any of you seeking a richer dish. Looks mighty tasty. Adapted from 101cookbooks.com. Serves 8.
2-3 TB olive oil or bacon fat
1/2 pound (8 ounces) mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
2 tablespoons dry sherry
3 cups cooked barley (from about 1 cup dry), room temperature
1/2 tsp crumbled dried thyme
2 large eggs
1 cup cottage cheese
1/2 cup plain yogurt or sour cream
1/2 teaspoon sea salt
1 cup freshly grated hard Vermont cheese or Parmesan cheese
Preheat oven to 350F degrees. Rub a medium-large baking dish (somewhat smaller than a 9x13) with a bit of olive oil or butter and set aside.
Heat oil/fat in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt to taste and saute. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute. Add sherry and cook, stirring constantly until all the liquid has evaporated. Remove from heat. Add the thyme and the barley to the skillet and stir until combined.
In a large bowl whisk together the eggs, cottage cheese, yogurt/sour cream, and salt.
Add the barley mixture to the cottage cheese mixture, and stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the remaining cheese and enjoy.
Gilfeather Turnip & Copra Onion Casserole
Gilfeather Turnip & Copra Onion Casserole
2 lbs. Gilfeather turnips, peeled and thinly sliced
1 lb. Copra onions, thinly sliced
2 tbsp. Vermont organic white flour
1 cup apple cider
1 tbsp. fresh oregano, chopped roughly
1 cup milk
1/2 cup chicken or vegetable stock
2 cups Vermont cheddar cheese, shredded
Salt and pepper, sprinkle through each layer gently
Heat oven to 425 degrees F. Put oven rack in center position. Grease a 8 x 10 rectangular baking dish. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider & stock. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Mix cheese with oregano.
Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Spread onions atop the turnips Sprinkle the cheese on half of the turnips and onions. Arrange another layer on top of cheese. Pour cider mixture over turnips. Continue to do so until all onions and turnips are layered. Season with salt and pepper as you go along. Reserve 1/2 cup of cheese for finishing.
Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press
down on the turnips. Sprinkle with remaining cheese and return to oven. Bake
until turnips are fork-tender and the top is crusted and lightly browned to about
20 minutes more. Let stand 20 minutes before serving.
Potato, Celeriac & Zucchini Casserole
Potato, Celeriac & Zucchini Casserole
2 lbs. celeriac;, peeled, halved, thinly sliced
2 lbs. russet potatoes, thinly sliced
1 bag frozen zucchini, defrosted, pressed to remove excess water
1/2 tsp. ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups grated Gruyère cheese
2 cups chicken broth or vegetable broth
1 cup whipping cream
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish.
Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 tsp. nutmeg. Top with half of onion slices, half of garlic, then all zucchini, then half of cheese. Repeat layering 1 more time.
Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Let sit 15 minutes.
Beet, Apple and Goat Cheese Salad
Beet, Apple and Goat Cheese Salad
Yet another from Cook's Garden... There are seemingly endless variations of beet and apple salads and I have never met one I didn't like. So in honor of THE LAST beets of the share (pretty sure this may be it!) do them right by using them in a way that makes you pine for the day the new beets get pulled from the ground. This recipe is merely a suggestion, feel free to change up nuts (pecans, walnuts, pine nuts), cheeses (goat, feta, blue), herbs etc! I had a very similar salad the other night with beets, apples, some grated celeriac, pecans, blue cheese and maple balsamic. Funny thing is that even in the book the title is as above, but the recipe itself calls for feta. Apparently, even the author couldn't decide. So dig through the fridge and see what you've got t0 throw together.
6 medium beets
2 tart apples
1/2 cup walnuts, toasted
1/2 cup crumbled feta cheese
1/2 cup parsley
1 small red onion
1/2 cup walnut or olive oil
1/4 cup balsamic
2 TB shallots
1/2 tsp Dijon mustard
Salt and Pepper to taste
Preheat oven to 400°. Scrub 6 mix beets and wrap in foil. Bake until tender, about 45 minutes. Cool, peel and cut into 1/2 inch cubes. Mix with 2 finely chopped tart apples, 1/2 cup toasted walnuts, 1/2 cup chopped parsley, and 1/2 cup thinly sliced sweet red onion. Whisk together 1/4 cup balsamic vinegar, 1/2 cup walnut or olive oil and 1/2 tsp Dijon mustard. Pour over salad and season to taste with salt and freshly ground pepper. Toss with 1/2 cup crumbled Feta cheese.
Chocolate Zucchini Cake
Chocolate Zucchini Cake
Aren't new cookbooks great? Another one from the Cook's Garden by Ellen Ecker Ogden this week. This is a recipe that Lisa who gave me the book keeps raving about. And given that the frozen shredded zucchini is the ideal ingredient, it's a perfect week for this. This one has been a real crowd pleaser at her house. She tops it with cream cheese frosting and likes it best after its been refrigerated. It gets dense and more moist and rich. To substitute the frozen zucc, just thaw it and squeeze out the moisture and toss in.
1 C unbleached all-purpose flour
1 C whole wheat flour
1/2 unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon fine sea salt
2 C sugar
8 Tablespoons unsalted butter, room temperature
1/2 C (+) olive oil
3 large eggs, at room temperature
1/3 C sour cream or yogurt
3 C grated zucchini (about 4 medium sized zuchhini)
Position the rack in the center of the oven and preheat to 350F.
Butter and lightly flour a 9x13 - inch pan
Sift the flours, baking soda and powder, and salt all together into a medium bowl.
In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
One at a time, add in the eggs, beating well after each addition.
Gradually stir in the flour mixture, blending just until smooth.
Stir in the sour cream, then the zucchini.
Spead evenly into the pan!
Bake until the cake springs back when pressed in the center, about 45 minutes.
Cool completely on a wire rack.
Nicola Potato & Cheddar Soup
Nicola Potato & Cheddar Soup
Bill wrote up this recipe in honor of the cold dreary weather today while waiting for his delayed flight! It is soup weather indeed.
3 tablespoons olive oil
1 medium onion, thinly slice
.75 cup apple cider
2 # potatoes, peeled and diced
4 1/2 cups stock chicken or vegetable stock
1/2 cup heavy cream (half-and-half will work as well)
2 apples, small dice
I bottle dark beer (optional)
2 tsp. butter
1 cup shredded cheddar cheese
In a soup pot, heat the oil. Add the onions and cook for a few minutes until starting to turn golden. Add the cider and cook until it reduces somewhat. Add the potatoes, stock and beer, bring to a boil, simmer it, covered. Whisk the cheddar in off the heat.
Blend, in small batches, in a blender. Be VERY careful and pulse the liquid. If too thick, add some water. It won’t deter from the flavor.
Once the soup is all blended, add the cream. In a small pan, melt the butter. When it melts, add in the apple chunks, and cook for a couple of minutes until they start to get a bit caramelized. Garnish Soup with carmelized apples.
