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CORNBREAD
CORNBREAD
2 eggs
1 c milk
1/4 c oil
4 tsp baking powder
3/4 tsp salt
1/4 c sugar
1 c flour
1 c cornmeal
Preheat oven 400. If you have a 9 or 10 cast-iron skillet, put it in the oven to preheat with a pat of butter in it. Otherwise butter a baking pan and set aside.
Whisk together the eggs, milk, oil, salt & sugar. Whisk in the baking powder. Stir in the cornmeal and flour just to combine. Pour into the pan of choice. Bake 20 minutes, until set and golden.
As for all those Great Big Bunches of Greens coming your way, I have lots of ideas for you. I’ll share a few more over the next few weeks. Remember, they cook down to a much smaller volume!
PUMPKIN BREAD
PUMPKIN BREAD
3 1/2 C WW PASTRY FLOUR
1/2 TSP BAKING SODA
2 TSP BAKING POWDER
1/2 TSP SALT
1 TSP CINNAMON
1/2 TSP GINGER
1/2 TSP ALLSPICE
2 EGGS
1/3 C VEGETABLE OIL
1/2 C BROWN SUGAR
1/2 C MAPLE SYRUP
1 C PUMPKIN PUREE
3/4 C MILK
GREASE 2 LOAF PANS OR ONE MEDIUM BUNDT PAN. PREHEAT OVEN TO 350
IN A LARGE BOWL COMBINE THE DRY INGREDIENTS. IN ANOTHER SMALLER BOWL, WHISK TOGETHER THE WET INGREDIENTS. POUR INTO THE DRY INGREDIENTS AND COMBINE QUICKLY JUST TO BLEND. POUR EVENLY INTO PAN(S), BAKE ABOUT 45-60 MINUTES, UNTIL A TOOTHPICK IN CENTER COMES OUT CLEAN.
CRANBERRY BUTTERMILK MUFFINS
CRANBERRY BUTTERMILK MUFFINS
1/3 C OIL
1/2 C SUGAR
2 EGGS
1 C BUTTERMILK
3 C WW PASTRY FLOUR
1 TBSP BAKING POWDER
1/2 TSP SALT
1 C FRESH CRANBERRIES, WHOLE OR CHOPPED UP A BIT
ZEST OF 1/2 ORANGE
1/4 TSP NUTMEG
PREHEAT OVEN 400
IN A BOWL BEAT TOGETHER THE SUGAR AND OIL. BEAT IN EGGS ONE AT A TIME, UNTIL LIGHT & FOAMY. SLOWLY POUR IN BUTTERMILK AND MIX UNTIL WELL COMBINED. ADD THE REST OF THE INGREDIENTS AND STIR TOGETHER BY HAND UNTIL JUST BARELY COMBINED. DO NOT OVER MIX SO THE MUFFINS WILL BE TENDER. FILL 12 GREASED OR PAPER LINED MUFFIN CUPS EVENLY. BAKE AT 400 FOR 15 - 20 MINUTES.
OPTIONAL GLAZE: COMBINE 1 C CONFECTIONERS SUGAR WITH A BIT OF ORANGE JUICE TO MAKE A SMOOTH GLAZE. SPOON OVER COOL MUFFINS.
THIS IS THE MOST FLEXIBLE MUFFING I HAVE EVER TRIED. YOU CAN ADD 1 CUP OF ANY FRUIT, EVEN BANANA OR PUMPKIN, OR 1/2 CUP OF NUTS, OR CHOCOLATE CHIPS. ADD A 1/2 TSP OF CINNAMON, NUTMEG, OR VANILLA OR ALMOND FLAVORING. ADD LEMON OR ORANGE ZEST. ONE IDEA I HAVE NOT TRIED IS USING ONLY MAPLE TO SWEETEN, BUT THAT MIGHT BE NEXT.
BRAISED SQUASH WITH INDIAN SPICES
BRAISED SQUASH WITH INDIAN SPICES
3 # winter squash, peeled and cubed
1/4 c oil
1 onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 tsp each cumin, coriander
1/2 tsp turmeric
1 tbsp black mustard seeds
1 tsp red pepper flakes
1 tsp salt, to taste
1 c water
1 tomato, diced (frozen works great)
3 tbsp maple syrup
1 tsp garam masala (cardamom, cinnamon, cumin, cloves, black pepper blend)
Chopped cilantro for garnish, optional
Heat oil in a dutch oven and sauté onion, garlic, ginger, spices and mustard seeds. Cook until the seeds start to pop around. Add the salt, water, tomato maple syrup and squash. Simmer until squash is tender, covered for the first 15 minutes. Stir in the garam masala and cilantro, mashing the squash a bit if you’d like.
Adapted from The New American Cooking
And the kohlrabi, what to do with those big green or purple orbs? In the Farmer John's Cookbook, there's a great idea for making hash browns. Peel and shred the kohlrabi as you would potatoes. Squeeze out excess moisture in a dish towel. Combine 2 eggs, 1 diced small onion, 2 tbsp bread crumbs, 1 tsp salt, 1/2 tsp ginger powder, 1/4 tsp red pepper flakes. Mix in the kohlrabi. Heat a griddle with a bit of butter. Fry up patties of the mixture, until golden brown, about 5 to 7 minutes per side.
You could also make fabulous mashed potatoes and kohlrabi. Oh, and add some sautéed leeks, too. Yum!
Rainbow Potato Salad
Rainbow Potato Salad
The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.
1.5 pounds Adirondack red & blue potatoes (yellow too!), cut in 1 1/2 chunks
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced
Radish Sprouts
Chopped Hard Boiled Egg
In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.
Winter Squash Flan
Winter Squash Flan
This recipe sounds like the perfect brunch dish. Serves 6.
3 c squash puree
1 tsp salt
2 1/2 c milk
1/4 c flour
1/3 c cornmeal
2 Tbsp butter
5 eggs, beaten
2 Tbsp maple syrup
1/4 tsp nutmeg
1/2 tsp cinnamon
1 medium onion, cut into medium thick slices
1/2 tsp ginger
1/4 c toasted nuts
2 oz crumbled cheese, blue, cheddar, as you like
Preheat oven 400.
Saute onion slices in butter with ginger and a dash of salt. Cook gently until nicely caramelized.
Meanwhile, heat milk in a medium sauce pan, whisk in the flour and cornmeal and 1 Tbsp butter. Continue stirring until thickened. Remove from heat. Cool a bit, then gradually whisk in the eggs. Stir in the squash, maple, 1/2 tsp salt, nutmeg and cinnamon. Whisk together until silky smooth with no lumps, or process with a stick blender or food processor.
Butter a large, shallow baking dish. Gently stir the cheese and nuts into the squash mixture. Pour into the baking dish and scatter the onions on top.
Bake 10 minutes at 400, then lower heat to 350 and bake another 40-45 minutes, until golden and slightly puffed. Serve warm or hot.
Irish-Inspired Soda Bread
Irish-Inspired Soda Bread
I suspect that many of you may still have some of the whole-wheat pastry flour, if not dried cranberries, hanging around from previous weeks. With all of the modifications, this bread may be more appropriately named Vermont Soda Bread. It would be perfect served with Corned Beef and Cabbage. It is also delicious, fresh from the oven, served with butter. Best eaten the same day as you bake it, it can be wrapped it tightly in plastic and served a second day.
4 1/2 cups whole-wheat pastry flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 TB (1/2 stick) cold butter
1 cup dried cranberries or raisins
1 1/2 cups milk, clabbered* with 4 1/2 tsp. cider vinegar
1/4 cup maple syrup
1 egg
Preheat oven to 350°. In a large bowl whisk together the flour, baking powder, salt and baking soda. Cut the butter into the flour mixture, until it resembles coarse crumbs; stir in the dried fruit. Whisk the clabbered milk with the eggs and syrup, then add to the flour mixture. Stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to prepared baking sheet. Bake the loaves in the middle of a preheated oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
*This is an excellent substitute in recipes calling for buttermilk. Stir vinegar into milk and let sit at room temperature for 5-10 minutes before using in recipe.
Corned Beef Hash
Corned Beef Hash
After all, the hash is the best reason to make corned beef and cabbage in the first place. Recipe adapted from the March Bon Appetit Magazine. Makes 4 servings.
6 slices bacon
2/3 cup finely chopped onion
1/2 cup chopped cabbage reserved from corned beef
1/2 cup chopped vegetables (mixture of carrots and rutabagas) reserved from corned beef
2 cups finely chopped corned beef
2 cups chopped potatoes reserved from corned beef
2 large eggs, beaten to blend
2 tablespoons (1/4 stick) butter or olive oil
Poached or fried eggs.
Heat large nonstick skillet over medium heat; saute bacon until crisp. Remove bacon from pan, leaving 2-3 TB of drippings in the pan. Add onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef, potatoes and bacon. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
Serve topped with poached or fried eggs.
Creamy Kohlrabi and Celeriac Gratin
Creamy Kohlrabi and Celeriac Gratin
For a hearty and satisfying lunch, try frying up leftover wedges of this gratin with eggs on the side. Serves 8.
1 cup thinly sliced shallots
3 TB butter
1 lb. celeriac, peeled, quartered, then thinly sliced.
1 lb. kohlrabi, peeled, quartered, then thinly sliced
2/3 cup heavy cream
2/3 cup whole milk
1 tsp dried, crushed tarragon
dash cayenne pepper
1 tsp salt
1/2 tsp ground black pepper
Preheat oven to 400F. Butter a deep dish pie plate. Heat 1 tablespoon butter in a small skillet over medium heat and saute shallots until translucent, but not yet browned, about 3 minutes. Set aside. Combine the remaining ingredients, including the 2 tablespoons of butter, in a large pot. Cover and place over medium-high heat.
As soon as the mixture boils, remove the pan from the heat and mix in sauteed shallots. Pour into prepared pie dish, smooth and cover with foil. Bake 40 minutes. Remove foil. Bake for about 15 minutes more, until the veggies are tender, the top browns and the sauce bubbles thickly. Let stand 10 minutes before serving.
Carrot "Souffle"""
Carrot Souffle
Erika Bruner, one of our shareholders, emailed me this recipe about a month or so ago. It looked so intriguing, I had to try it. Her version below is more of a pudding than a souffle, sweet and delicious with maple, butter, cinnamon and vanilla. When I made this for Easter, I went much more savory. See my substitutions at the bottom of the recipe to make an Indian-inspired version. Serves 4-6.
2 lbs. carrots, peeled if you like, sliced, and steamed until very tender, then cooled somewhat
1/4 c maple syrup or maple sugar
1/2 t cinnamon
1t vanilla
3 T melted butter
3 eggs, lightly beaten
2 T whole-wheat pastry flour
1 1/2 t baking powder
Preheat oven to 350. Butter a 2-quart baking dish. Place carrots in blender with sugar or syrup, cinnamon, vanilla and melted butter. Puree until smooth. Pour into medium bowl and beat in eggs, flour, and baking powder. Pour into prepared baking dish. Bake about 1 hour or until top is golden brown and souffle has puffed slightly.
To make a savory version, cut the maple back to 2 tablespoons; add 1/2 tsp of ground ginger; replace the butter with sunflower or olive oil; get rid of the vanilla; and replace the 1/2 tsp cinnamon with 1 tsp garam masala (an Indian spice mixture available in most good spice sections, or make your own following a recipe.)
