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Tomato and Potato Frittata
Tomato and Potato Frittata
Great served with a shoot and roasted root salad with a Sweet Chai vinaigrette. Serves 4.
6 whole large eggs
2 large egg whites
4 oz creme fraiche
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried crumbed oregano
4 garlic cloves, thinly sliced
1/2 small onion, minced
3 tablespoons olive oil
1/2 pound potatoes, peeled and cut into 1/4-inch dice
6 oz frozen tomatoes, thawed, peeled and chopped
1/4 cup finely grated sharp, hard cheese
Preheat broiler. Whisk together eggs, egg whites, creme fraiche, salt, pepper and oregano. Cook garlic and onion in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until translucent, and beginning to turn golden about 3-5 minutes. Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to a bowl.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes begin to brown and liquid has evaporated, about 4-5 minutes. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly. Pour egg mixture over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with grated cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into 4 wedges.
Maple Syrup-Roasted Parsnip Bisque
Maple Syrup-Roasted Parsnip Bisque
My friends Lisa and Eric Friedman were recently highlighted in Yankee Magazine. Lisa is a phenomenal cook and entertainer, running her own catering company The Wooden Spoon she also conducts fun cooking classes out of her house. When I saw this recipe for the Parsnip Bisque, I knew that it would be a winner! Try substituting the Sweet Chai syrup for half of the maple for a more exotic taste. You could also use the creme fraiche in place of the cream. Serves 8.
2-1/2 pounds parsnips, peeled and quartered
1/4 cup canola or sunflower oil
1 teaspoon kosher salt, plus extra to taste
1/2 cup pure maple syrup, divided
8 cups water
1 large carrot, cut into thirds
1/2 medium-size onion
1 small bunch flat-leaf parsley
2 bay leaves
1/2 teaspoon black peppercorns
1 teaspoon white pepper, plus extra to taste
2 to 2-1/2 cups heavy cream
Heat oven to 350 degrees. In a medium bowl, toss parsnips with oil, salt, and 1/4 cup maple syrup. Spread on a baking sheet and roast about 30 minutes, or until parsnips are golden brown and softened. As parsnips are roasting, bring water to a boil. Place carrot, onion, parsley, bay leaves, and peppercorns on a double layer of cheesecloth. Wrap and tie securely, and add to water. Bring to a boil; then lower to simmer 30 minutes.
Remove parsnips from oven and add to vegetable-infused water. Add remaining maple syrup, white pepper, and salt to taste. Simmer 20-30 minutes. Discard cheesecloth bundle. Using a food processor or immersion blender, puree parsnips and broth. Add cream and simmer another 10 minutes, or until slightly thickened. Season with salt and white pepper to taste.
Strawberry Ice Cream with Cowslem & Honey
Strawberry Ice Cream with Cowslem & Honey
Based on a recipe from Epicurious.com. Makes 1 quart.
3/4 pound strawberries, hulls removed and softened, but not thoroughly thawed
8 ounces Cowslem cheese, softened
1/2 cup plus 2TB honey
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth. Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Serve atop sunflower and radish shoots with roasted potato and onion bread spread with Cowslem cheese on the side. Serves 4.
Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup sunflower oil
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon dried, crumbled tarragon
Fine sea salt
Freshly ground black pepper
Potatoes
2 TB olive or sunflower oil
2 pounds fingerling potatoes, cut into 1 1/2 chunks
1 tsp kosher salt
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
1 small onion, chopped
2 hard-boiled eggs, peeled, chopped
2 cups shoots
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper. Preheat oven to 400°F. Toss potatoes with salt and oil. Spread out on a baking sheet and roast until edges begin to brown, stirring occasionally, about 45 minutes to an hour. Remove from oven and let cool slightly.
Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Place warm potatoes in medium bowl. Add bacon, eggs, onions, and vinaigrette. Toss well and serve over shoots.
Celery Root Soup with Blue Cheese
Celery Root Soup with Blue Cheese
This recipe comes from my absolute favorite local cookbook, Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli. Serves 4.
1 medium celeriac, about 1 lb., peeled and cut into 1 chunks
3 cups whole or 2 percent milk
1/2 tsp coarse kosher salt, plus more to taste
1 cup chicken stock, preferably low sodium
2 ounces crumbled (about 1/2 cup) best-quality blue cheese, plus more for garnish if desired
1 tsp freshly squeezed lemon juice
In a medium saucepan, bring the celery root, milk and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root. Carefully pour the celeriac and milk into a blender and blend (or use an immersion blender). Add the chicken stock and the blue cheese and blend until completely smooth. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.
Rutabaga, Potato and Apple Gratin
Rutabaga, Potato and Apple Gratin
Adapted from Jame's Peterson's book, Vegetables. Serves 6-8.
1 small garlic clove, peeled and finely chopped
3/4 cup milk combined with 1 cup heavy cream, or 1 3/4 cups half-and-half
2 medium (about 1 and one-half pounds total) waxy potatoes
1 rutabaga (2 pounds), peeled
3 medium apples, cored, peeled and sliced thin
1 cup (about 3 ounces) grated/crumbled Bourree cheese (cheddar works too)
salt and freshly groound black pepper
One-quarter teaspoon grated nutmeg
Preheat oven to 375 degrees F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream.
Peel the potatoes -- keep them under cold water if you're not using them right away -- and slice them into three-sixteenth-inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the rutabaga into rounds the same thickness as the potatoes. Cut the rutabaga in half to make the slicing easier. Bring the milk and cream mixture to a simmer.
Arrange the potato, rutabaga and apple slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. Save a fourth of the grated cheese for sprinkling over the top of the gratin. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife.
Apple Butter and Cheddar Crostini
Apple Butter and Cheddar Crostini
These crostini are the perfect combination of this week's share ingredients. Serve along side a shoot salad.
pain au levain, thinly sliced
apple butter
minced shallots
Cabot Clothbound Cheddar, thinly sliced
Preheat oven to 350F. Lay thinly sliced bread on a cookie sheet. Bake for 3-5 minutes, until just beginning to crust, but not turn color. Spread lightly with apple butter, sprinkle on a few pieces of minced shallots and place thinly sliced cheese on top. Place back in oven until cheese begins to melt.
Chevre and Tomato Sauce Calzone
Chevre and Tomato Sauce Calzone
Start with this basic calzone recipe and liven it up with some fried local sausage, pepperoni, cooked frozen greens, roasted root vegetables, mushrooms or peppers. My family enjoyed a couple of these calzones last night, stuffed with local braising greens saved from this past summer. Serves 2-3.
2 tsp sunflower oil
1 large onion, chopped fine
1 large garlic clove, minced
3 cups tomato puree
3/4 tsp dried crumbled thyme
3/4 tsp dried crumbled oregano
1/4 tsp red pepper flakes
salt and pepper to taste
1 tsp apple cider vinegar
1 portion Elmore Mountain pizza dough, room temperature
flour for dusting
3.5 ounces crumbled chevre
optional stuffing (cooked frozen greens, squeezed dry; diced roasted roots; cooked crumbled bacon or sausage; sauteed onions, peppers and mushrooms; or whatever you like).
Preheat oven to 450F. To make the sauce, place a medium saucepan over medium-low heat. Add oil, then onion and garlic. Sweat until soft and translucent, about 7-10 minutes. Add tomato puree, herbs and spices. Bring to a boil, reduce heat and simmer uncovered until sauce thickens, about 25-30 minutes. Stir in vinegar. Remove from heat.
Sprinkle counter generously with flour. Roll out pizza dough to an approx. 12 circle, using flour liberally to make sure the dough does not stick to counter or rolling pin. Transfer dough to baking stone or cookie sheet. Spread desired amount of sauce on half the dough, leaving a 1/2 border at edges. Distribute filling over sauce and sprinkle with cheese. Fold bare half of dough over filling, lining up edges. Fold edges over and crimp to seal. Poke top all over with a knife to allow heat to escape. Place in oven and bake until crust is firm and golden, about 20-30 minutes. Serve with extra sauce on the side.
Parsnip, Shoot and Chevre Salad
Parsnip, Shoot and Chevre Salad
There are so many excellent cooking blogs on the web these days. I find myself getting more and more ideas from these independent publishers. Today I found UK based Mostly Eating. It has a tasty sounding recipe for parsnip salad that I modified for today's newsletter. Serves 2.
2 small parsnips, peeled and julienned (or cut into very fine strips)
2 cups shoots
1 TB pine nuts
1.5 oz chevre
For the dressing:
2 TB sunflower oil
1 TB cider vinegar
1 tsp grain mustard
1 tsp minced shallot
2 tsp honey
pinch, dried crumbled thyme
Put the julienned parsnips and shoots together in a large bowl. Place a small pan over low heat. Put the pine nuts into a pan and toast over low heat until golden brown. Add the pine nuts to the other ingredients and finally add the crumbled goats cheese. Mix the dressing ingredients together with a fork. Pour dressing over salad and toss.
Fiery Carrot Dip
Fiery Carrot Dip
A friend of ours served us this delicious dip last summer. I finally made it myself to take to a party last week, and it was a real hit. If you have any of last week's chevre left, you can sprinkle it on top in lieu of the feta. The dip truly does stand on its own; so if you don't have any cheese, don't sweat it. Pass pita chips on the side. Serves 8.
2 lbs. carrots, cut into 3 inch lengths
1/4 cup olive or sunflower oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 TB honey
1 TB tomato puree
1/2 tsp cayenne pepper, or to taste
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
salt and freshly ground black pepper to taste
2 TB olive or sunflower oil (optional)
1/4 lb. feta cheese crumbled
3 black olives, pitted, for garnish
Steam carrots until tender, about 30 minutes. Drain. Transfer to food processor. Add oil, vinegar, garlic, honey and spices. Process until smooth. Taste. Add additional oil, salt and pepper to taste. Process to combine. Scrape dip into a bowl. Garnish with cheese and olives. Dip can be refrigerated for 2 days. Serve at room temperature.
