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Potato-Carrot Cakes
Potato-Carrot Cakes
This recipe is adapted from City Market. They were cooking these easy and delicious pancakes at a colloquium I attended a year or so back.
1/2 cup plain yogurt
1 clove minced garlic
2 TB minced shallot
salt and pepper to taste
3/4 lb. potatoes, peeled
1/2 lb. carrots, peeled
1/2 cup minced shallots or onion
1 1/2 tsp salt
freshly ground black pepper to taste
1 egg, lightly beaten
1/4 cup breadcrumbs (made from local, stale bread)
1/4 cup canola oil for frying
Combine yogurt, garlic, shallot, salt and pepper. Set in fridge. Grate potatoes and carrots. Transfer to a large bowl; add onions, salt and pepper. Mix thoroughly. Mix in egg and breadcrumbs until combined. Divide into twelve mounds; flatten each to 1/4 thickness. Heat oil over medium-high heat. Add the pancakes. Cook until golden brown, 3 to 4 minutes per side. Drain; immediately sprinkle with salt. Serve with yogurt sauce.
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.
Bibimbap
Bibimbap
Combine all of the marinade ingredients in a bowl. Stir to combine. Prep the meat and mushrooms: Trim fat from the meat and slice the meat across the grain into very thin slices (easier if meat is partially frozen). Stack the slices, cut them into thin strips, and set aside in a bowl. Put the sliced mushrooms into a separate bowl. Pour half the marinade over the meat and half over the mushrooms. Stir to coat.
Prep the carrots: Peel the carrots and cut them into julienne pieces about 3 inches long, or use a mandoline. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat and stir-fry the carrots until they are crisp-tender. Set the carrots aside. In the same skillet used for the carrots, sauté the greens in 1 tablespoon vegetable oil for a scant minute, only until wilted, season with salt and pepper, and set aside.
Make the meat: Heat a large skillet over medium-high heat. Add 1 Tbsp. vegetable oil. Carefully lift the meat slices out of the bowl of marinade and place in the frying pan, leaving behind any remaining marinade and meat juices. (Reserve the marinade.) Spread out the meat into a single layer in the skillet. Cook and stir for 1 to 2 minutes, or until beef is cooked to medium, pork medium-well. (It may be necessary to do this in two batches.) Remove meat to a new bowl.
Make the mushrooms: Using the same skillet, sauté the mushrooms in 1 Tbsp. vegetable oil over medium heat until they absorb any excess liquid and begin to brown. Remove to a new bowl. Pour any reserved meat marinade back in the skillet and let bubble for 1 minute. Pour the cooked marinade back over the meat and mushrooms.
Make the eggs: If using eggs, fry them in vegetable oil sunny-side up, until the whites are set but the yolks are still runny.
Assemble the bibimbap: Scoop warm wheat berries into individual bowls and top with slices of meat/tofu, mushrooms, carrots and greens, finishing by ladling some of the remaining cooked marinade over each bowl and topping with an egg (if using). Pass little bowls of the gochu-chang, kimchi, sesame oil, sesame seeds, and seaweed at the table.
Bibimbap
Bibimbap
I've been holding on to this recipe from Culinate.com for a couple of months now, hoping for a share that would get close enough in spirit to be able to create a localvore version. I've subbed in the green/shoot mix for spinach and bean sprouts. If you don't want to sacrifice your fresh greens to the pan, try sauteing some thinly sliced cabbage as a stand-in. Serves 4.
Marinade
2 cloves garlic, finely chopped
1/4 cup onions, finely chopped
2 Tbsp. honey
2 Tbsp. sesame seeds, toasted
4 Tbsp. soy sauce (or tamari)
2 Tbsp. rice wine, dry white vermouth, or 1.5 TB apple cider vinegar
2 Tbsp. dark sesame oil
~ Pinch of salt
~ Pinch of freshly ground black pepper
Meat, mushrooms, and vegetables
12 oz. to 1 pound lean, tender beef, such as top sirloin or sirloin tip, try a country style rib here, or tempeh or tofu.
6 oz. fresh shiitake mushrooms (stems removed) or oyster mushrooms, sliced
~ Vegetable oil for sautéing
2 carrots
1 lb. mix of baby greens and shoots
Wheat Berries and Eggs
3 cups cooked wheat berries, warm
4 eggs
Panchan (condiments)
These are recommended, but you can use whatever combination you have on hand.
Sweet and Sour Chicken Thighs with Carrots
Sweet and Sour Chicken Thighs with Carrots
Adapted from Epicurious.com. I think that this recipe would also be very good with tofu, though admittedly, not cooked as long as the chicken thighs. Serves 4-6.
8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons sunflower oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
2 TB apple cider vinegar
2 tablespoons honey
1 tablespoon dried, crumbled parsley
1 tablespoon dried, crumbled cilantro
Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, vinegar, honey, parsley and cilantro until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste.
Applecheek Beef Stir-Fry
Applecheek Beef Stir-Fry
Turn your top round london broil or sirloin tip steak into a tender, tasty stir-fry. Prepare the marinade the night before. Stir-fry is a great way to stretch meat, creating a quick, family meal that incorporates meat, vegetables, and grains. Stir-fry cooking goes very quickly, typically taking less than 10 minutes to complete the dish, once you start to cook. Prepare and chop all vegetables prior to heating the pan.
1/4 cup rice wine
1/4 cup teriyaki or oyster sauce
2 Tbsp. soy sauce or tamari
1-2 cloves garlic, peeled and smashed
1/2 Tbsp. Maple syrup.
1 pound top round london broil or sirloin tip steak., cut into thin strips
oil to cook
1 large onion, sliced thin
1 cup carrots, peeled and sliced very thin
1 cup shredded cabbage
2 cloves garlic, minced
8 oz wild mushrooms, chopped
cooked brown rice, barley or wheat berries
Mix the first 5 ingredients. Pour over steak and marinate overnight, refrigerated, in
a covered stainless steel or glass bowl. Pour off marinade and reserve. Meanwhile, heat a wok or large frying pan. Add 1 Tbsp. oil. Add meat and stir fry until rare to medium-rare (the meat will cook a bit more in the second step). Remove meat from pan, wipe clean, add another tablespoon of oil and stir fry the vegetables. Add the onions and carrots to the pan, saute two minutes, add cabbage and garlic. After two more minutes, add the mushrooms. Cook another few minutes before returning meat and reserved marinade to the pan. Simmer to heat through. Serve with hot, steamed rice, barley or wheat berries.
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.
Simple Roasted Sunchokes
Simple Roasted Sunchokes
.5 pound sunchokes, sliced into half-inch rounds
.5 pound potatoes or carrots, sliced into half inch rounds
2 Tablespoons oil
1 TB lemon juice
Sprinkle with dried Rosemary or thyme
Salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees. Toss the sunchokes with the oil & lemon juice. Sprinkle with the herbs. Bake in a shallow gratin dish with the herbs for thirty to forty-five minutes or until done. (Pierce them with the tip of a knife. They should be mostly tender but offer some resistance. Don’t let them get mushy.) Sprinkle with salt and pepper and serve immediately.
Celeriac Soup
Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don’t have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes (or sunchokes or combo) to scrubbed and chopped
2 carrots to peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
For garnish consider a dollop of crème fraiche or yogurt or cream, (especially if you used veg stock). Crumbled bacon or some crumbled/grated cheddar on the top of each bowl would be delicious and make a very hearty meal with a hunk of this week's bread.
I saw a recipe for a very similar celeriac soup in which the vegetables and broth were all thrown together in a Dutch oven, simmered on stove top for 5 minutes, then simmered in the oven covered for 3 hours. Not a quick dinner solution but this method would sweeten and deepen the flavors and would be lovely.
Shepherd's Pie with Carmelized Onions and Cheddar Smash
Shepherd's Pie with Carmelized Onions and Cheddar Smash
From Cooking with Shelburne Farms.
For the Carmelized Onions
1.5 TB Olive Oil
1 lb Onions (about 3 medium), thinly sliced crosswise into rounds
1 tsp kosher salt
For the Potato Smash
1.5 lbs potatoes, scrubbed but not peeled and cut into 2 inch chunks
2 garlic cloves, smashed with the flat of a knife
1/2 tsp kosher salt, plus more to taste
1/4 stick butter, cut into 4 pieces
For the Lamb Filling
1/2 TB olive oil
2 medium carrots, scrubbed trimmed and finely diced (about 1.5 cups)
1 lb ground lamb
3/4 tsp fresh thyme minced
1/2 tsp kosher salt
1 TB flour
1/2 TB tomato paste (or ketchup)
1 cup chicken stock
1/2 cup grated cheddar
Make the carmelized onions (up to one week ahead):
Heat oil in a heavy bottomed skillet over medium hear. Add onions and turn heat down to medium low. Sprinkle onions with salt and cook, stirring frequently to make sure they brown evenly, for 30-40 minutes or until golden brown and soft. Set aside.
Make the smashed potatoes (up to 24 hours ahead):
Place a colander in a pot large enough to accommodate it, fill pot with water to bottom of colander, add potatoes and garlic cloves and sprinkle them with salt. Cover, set over high heat, and bring water to a boil. Reduce heat to active simmer and steam for 25-30 minutes until they break apart easily when poked. Remove colander from pot, pour water from pot, return potatoes and garlic to the pot. Cover with a clean dish towel and let potatoes dry out for about 5 minutes (but do not let them cool before mashing). Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended, but not smooth. Set aside.
Make the meat filling and finish pie:
In a large skillet set over med-high heat, heat olive oil until hot. Add diced carrots and cook, stirring occasionally, for 5-7 minutes until softened. Add lamb, thyme, and salt and cook, stirring occasionally for 8-10 minutes until the meat is no longer pink. Pour off the fat and discard. Sprinkle flour over the meat and cook for 1 minute, stirring. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Pour in the stock, along with half of the carmelized onions. Increase the heat to high and simmer until gravy thickens slightly.
Spread lamb into a shallow casserole or baking pan. Spread potatoes on top. Distribute the remaining carmelized onions over the potatoes, and then sprinkle the cheddar in top. Bake until top is golden and crusty, about 20 minutes.
