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Sprouted Bean Quesadillas
Sprouted Bean Quesadillas
One of our shareholders, Cheryl King-Fischer, shared her idea to lightly saute the sprouted beans in sunflower oil and add to pasta, scrambled eggs, quesadillas and salads. We tried out the method last night and were very pleased. For the quesadilla, we like to use the large flatbread wraps and cut it into wedges. You could use smaller tortillas, if you prefer. Serves 4-6.
2 tsp sunflower oil
1/2 red onion, chopped fine
2/3 cup sprouted beans
salt and freshly ground pepper to taste
1 tsp dried cumin
1/4 tsp cayenne pepper
1/4 cup tomato puree
1 1/2 tsp dried cilantro
2 flatbread wraps
3/4 pound grated jack or pepper jack cheese
salsa for garnish (optional)
Heat oven to 400F. Heat oil in a medium pan over medium heat. Add onion and saute for two to three minutes, until translucent. Add sprouted beans, salt, pepper, cumin and cayenne. Saute until beans begin to give off their fragrance, 3 to 5 minutes. Add the tomato puree and cilantro. Continue to cook until the moisture from the puree has evaporated and you have more of a paste in the pan. Remove from heat. Place one wrap on a cookie sheet and spread with the bean sprout mixture. Sprinkle with cheese and cover with the second wrap. Bake until the cheese is fully melted, about 10 minutes. Cut into wedges using a pizza cutter and serve with salsa, if desired.
Cottage Cheese Pancakes
Cottage Cheese Pancakes
Adapted from Epicurious.com. Serve these lovely pancakes with a roasted beet and greens salad and/or applesauce on the side. Makes 20 (3-inch) pancakes.
1/3 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
7 tablespoons unsalted butter, melted
1 1/2 cups whole-milk cottage cheese
3 large eggs
6 tablespoons whole-wheat flour
Preheat oven to 200°F. Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.
Polenta Gratin with Mushroom Bolognese
Polenta Gratin with Mushroom Bolognese
Adapted from Epicurious.com. Serves 8.
For the Bolognese sauce
2 TB sunflower or olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1/3 cup celeriac, peeled and diced
Kosher salt and freshly ground black pepper
1 clove garlic, peeled and minced
8 to 12 ounces mixed wild and cultivated mushrooms, cleaned, trimmed, and diced
1 TB fresh thyme leaves, or 1 tsp dried and crumbled
2/3 cup tomato puree, or canned tomatoes seeded and chopped
1 cup chicken or vegetable stock
For the polenta
Kosher salt
1 cup polenta (coarse yellow cornmeal)
1/4 cup extra virgin olive oil
1/2 cup sharp cheddar cheese, crumbled
To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celeriac, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the crumbled cheese. Transfer the remaining sauce to a small saucepan and reserve.
Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
Celeriac Gratin
Celeriac Gratin
This recipe was posted on the website www.toomanychefs.net and looks simple and wonderful.
1 small celeriac head (about 1 lb)
1 cup milk
1/2 cup crême frîche
1 large egg
2-3 oz Danish blue or other mild blue cheese
pinch of salt
Butter for gratin dish
Wash peel and slice the celeriac in thin (1/2 cm) pieces. Butter a small gratin dish and layer the celeriac in the dish. Beat together the milk, cream and egg and pour over the celeriac. Crumble the cheese in small chunks and spread over the top of the dish. Bake in a hot (200c/400f) oven for 25 minutes or until a sharp knife easily runs through the tender slices of celeriac. Allow to cool for a few minutes before serving.
Note: if the top of the dish starts to brown, cover with brown paper or tin foil. Blue cheese can turn very acidic and sharp if it cooks too much and will overpower the delicate celery aroma of the dish.
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
I won't give an actual salad recipe because a salad begs for improvisation. But I am dreaming of mesclun greens in a bowl, with grated raw sunchokes (dipped in lemon juice to prevent discoloration) or grated celeriac, dressed with the Cranberry Vinaigrette and then topped with crumbled Bayley Hazen Blue, toasted nuts (pecans, walnuts, or sunflower come to mind), and perhaps grated apple.
Cranberry Vinaigrette
Mix in a food processor or blender.
1/3 cup olive oil
3 TB red wine vinegar
1 TB dijon mustard
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/4 to 1/2 cup cranberries (thawed)
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.
Maple Sugar Bread
Maple Sugar Bread
This is really quite a decadent sounding loaf, particularly when considering the option of spreading cream cheese on each slice. From the website www.recipeland.com.
Ingredients
1.5 cups of applesauce
1 cup nuts (hazelnuts, walnuts or pecans)
2.5 cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon cinnamon ground
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup raisins, seedless, coarsely chopped
1 teaspoon butter softened
1/2 cup butter softened
1.5 cups maple sugar (finely grated if necessary)
3 large eggs
Directions
Preheat the oven to 350°F. Use teaspoon of butter to coat bottom and sides of a 9x5x3 loaf pan. In a medium sized bowl combine flour, baking soda, cinnamon, nutmeg, salt.
In a large bowl, cream 1/2 cup of softened butter and maple sugar together. Add eggs, one at a time, beating well after each addition. Add the flour mixture in 3 parts alternating with the apple puree in 2 parts, mixing just enough to incorporate the ingredients fully. Then stir in the nuts and raisins. Pour the batter into buttered pan, spreading it and smoothing the top with a spatula, and bake in the middle of the oven for 1 to 1.5 hours, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean.
Cucumber, Goat Cheese, Sun Dried Tomato Appetizer
Cucumber, Goat Cheese, Sun Dried Tomato Appetizer
These are tasty little cucumber morsels made by blending goat cheese with sundrieds and garlic and then squeezing the spread out onto individual cucumber slices.
4 oz goat cheese softened (in microwave for 10-15 seconds)
1/2 TB minced garlic
2-3 sundried tomatoes soaked in 1-2 TB olive oil, and then minced very fine or pureed
1/8 tsp salt
1/4 tsp pepper
1 cucumber - peeled and sliced into rounds
Mix the above together. You should have a fairly smooth spread. Put the spread into a plastic bag and cut off a small corner of the bag. Squeeze the spread onto the cucumber slices. For added zest, garnish with finely chopped basil! Yum.
For an even easier dish, simply dice up peeled and seeded cucumbers, add minced garlic, chopped sundried tomatoes soaked in a couple tablespoons of olive oil, crumble the goat cheese on top and some minced basil and dig in.
Red Beet Risotto with Mustard Greens and Goat Cheese
Red Beet Risotto with Mustard Greens and Goat Cheese
From the February 2007 issue of Bon Appetite. If you like the sounds of this recipe but hate to use up all of your goat cheese, it would also be delicious with shaved Parmesan substituted for the goat cheese.
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup Arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens/mizuna
4 ounce chilled soft fresh goat cheese, coarsely crumbled
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
Potatoes, Greens and Goat Cheese Quesadillas
Potatoes, Greens and Goat Cheese Quesadillas
Adapted from the March 2008 issue of Bon Appetite.
1 1/3 cups 1/2-inch cubed Adirondack Potatoes (about 3 medium)
2 teaspoons chili powder
1 1/3 cups (packed) coarsely grated Monterey Jack or Cheddar (5 to 6 ounces)
1 1/3 cups of tomatillo salsa (or your favorite)
4 2/3 cups coarsely chopped stemmed mustard greens/mizuna (from 1 bunch), divided
4 8-inch-diameter flour tortillas
3 ounces chilled fresh goat cheese, coarsely crumbled
Olive oil
Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack or Cheddar cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.
