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Soy Dipping Sauce
For Dipping Sauce:
1/4 cup soy sauce
1 TB cider or rice vinegar
1 TB dark sesame oil
1 TB toasted sesame seeds
1 TB honey
1 large clove minced garlic
1 1/2 tsp peeled and grated ginger
2 TB minced shallots
Preheat oven to 200F. In a food processor, process the tofu, ginger, garlic, fish sauce, soy sauce, flour and soymilk or water, until smooth. Add more liquid if the batter is too thick. It should be easily spoonable. Mix in cilantro, chopped fermented vegetables and cayenne. Heat oils in a large nonstick skillet over medium-high heat. Spoon batter into pan, about 3 TB of batter for each pancake. Cook until browned on one side, about 3 to 4 minutes. Then flip and repeat. Place cooked pancakes in a pan in preheated oven while you finish with the rest of the batter.
Mix all ingredients for dipping sauce in a small bowl. Toss the sprouts with 1/4 cup of the dipping sauce and arrange on platter. Place tofu pancakes atop the sprouts and serve with extra dipping sauce on the side.
Tofu Kimchee Pancakes
Tofu Kimchee Pancakes
This recipe was adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.
12 to 14 oz. firm tofu
2 tsp dried ginger, or 2 TB fresh chopped ginger
2 cloves chopped garlic
2 tsp fish sauce
2 tsp soy sauce
6 TB whole-wheat pastry flour
1/4 cup, or more of soymilk or water
2 tsp dried crushed cilantro, or 2 TB fresh chopped
1 cup chopped Fermented Vegetable Medley
cayenne pepper to taste
2 TB sunflower oil
1 TB dark sesame oil
4 cups sprout mix
Beet Carrot Slaw
Beet Carrot Slaw
4 servings
2 Beets, peeled
3 Carrots, peeled
1 c sprouts
1/4 c oil
1/4 c cider vinegar
2 tbsp maple syrup or sugar
1 clove garlic, minced
salt and pepper to taste
Blue Ledge Chevre
Whisk together oil, vinegar, maple, garlic, salt and pepper to make a dressing. Grate beets into a small bowl. Grate carrots into another bowl, mix in sprouts. (Keeping them separate for now will preserve their colors.) Toss 1/2 the dressing with the beets, 1/2 with the carrot & sprouts. Set aside to marinate for a bit. Combine just before serving, with some of the goat cheese crumbled over the top. This would also be yummy in a sandwich.
Topping?
Topping
1 cup all purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
Pinch of salt
3 tablespoons chilled unsalted butter, diced
1/2 cup low-fat buttermilk (or 1/2 cup milk with 1 tsp lemon juice)
For Filling:
Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.
For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.
Topping
4 garlic cloves thinly sliced
1 medium onion, diced
4 small potatoes*
3 medium carrots*
1 medium turnip*
3 small to medium beets*
1 tsp crumbled dry thyme leaves or rosemary
1 tsp kosher salt
black pepper to taste
2 TB sunflower or olive oil, plus more for drizzling
8 oz chevre or blue cheese
For the crust, combine all of the dry ingredients in a food processor. Pulse to combine. In a large measuring cup, stir together 1 cup warm water, honey and oil. With the food processor running, slowly pour the liquids through the chute. If needed, add the rest of the water a bit at a time, until the dough all holds together nicely. It should be slightly sticky. Process for a total of 2 minutes. Form the dough into two tight balls, rub with oil and cover with plastic wrap or a dish towels. Leave in a warm place to rise 1 to 1 1/2 hours. Don't be worried if the dough doesn't double.
Preheat oven to 500F.
While the dough is rising, cut all of your root vegetables into a 1/2 dice. Combine the roots with the garlic, onion, herbs, oil, salt and pepper on a large baking sheet. Toss to coat. Roast in a 500 degree oven for 15-25 minutes, stirring occasionally, until the vegetables begin to soften and the edges begin to brown. Remove from the oven, cool slightly and toss with the cheese.
Tandoori Lamb
Tandoori Lamb
The marinade for this lamb is taken from Classic Indian Cooking, by Julie Sahni. In the book, it's actually used in a recipe for tandoori chicken. Serves 4.
2 large cloves garlic
1 TB chopped fresh ginger
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp red pepper
1 TB paprika
1/3 cup plain yogurt
6 lamb shoulder chops
salt and pepper to taste
Combine first 7 ingredients in the bowl of a food processor or blender. Puree until smooth. Spread marinade over lamb chops. Place chops in a ziplock bag, along with any extra marinade. Seal and refrigerate overnight, turning occasionally.
Remove bag from fridge about 1/2 hour before you are ready to place the chops on a pre-heated grill. Before cooking, remove excess sauce from chops and sprinkle with salt and pepper. Grill over medium-high heat until desired doneness, about 4-6 minutes per side for medium-rare.
Quick Pickled Carrots and Rutabaga
Quick Pickled Carrots and Rutabaga
The refreshing crunch of these pickles is a nice change from roasted, boiled and pureed root vegetables. Joneve Murphy, the market gardener at Shelburne Farms, is an enthusiastic canner. She would use a fresh cherry bomb pepper from the garden in place of the crushed red pepper. She also goes through the full canning process to keep pickles like these on her cupboard shelves for the whole winter; we went with a quicker refrigerator pickle version, but you could can them if you like....You can do this with just carrots, but the rutabaga adds variety and makes a nice pickle too. You could also use turnips, if you like their bite.
3 large carrots (about 3/4 lb.), peeled & cut into sticks about 3 long by 1/2 wide
1 lb. rutabaga, peeled & cut into sticks about 3 long by 1/2 wide
1 cup cider vinegar
2 cups water
1/2 cup sugar
1 TB coarse kosher salt
3 garlic cloves, smashed with the flat side of a knife
1 TB whole fennel seeds
1 1/2 tsp whole mustard seeds
1/4 tsp whole black peppercorns
1/8-1/4 tsp crushed red pepper to taste
Fresh dill sprigs and fresh fennel fronds (optional)
Prepare a large bowl full of ice water. Bring a medium pot of salted water to a boil over high heat, add the carrots and rutabaga (or turnips), and boil for 1 minute. Drain immediately and plunge the vegetables into the ice water to stop cooking.
In the same pot, combine the cider vinegar, water, sugar, salt, garlic, fennel seeds, mustard seeds, peppercorns and crushed red pepper. Bring the mixture to a boil and simmer for 3 minutes.
Drain the cooled vegetables and put them in a heat-resistant container along with the dill sprigs and fennel fronds, if using. Pour the hot pickling liquid over the vegetables and cool. When they are cool, cover them tightly and refrigerate for at least 12 hours before eating. The pickles can be stored in the refrigerator for about a month.
*Note, I tried this recipe out the other day and brought the pickles to the farm on Monday. They were a big hit with the crew.
Greens with Wild Ginger-Maple Vinaigrette
Greens with Wild Ginger-Maple Vinaigrette
Here's another salad idea. It just seems a shame to do anything else with these gorgeous super tender greens! I found this recipe in The New American Cooking by Joan Nathan. It has a connection to NECI as well; the recipe is one she got from a wild foods dinner they prepared.
1 cup dressing
3 TBSP Peeled, minced wild ginger, or 2 TBSP store bought
pinch of salt
2 cloves garlic
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp sherry
1 tbsp rice wine vinegar
1 1/2 tsp dijon mustard
fresh ground pepper
1/4 c maple syrup
1/4 c oil
2 tbsp toasted sesame oil
Mince ginger, salt, garlic and shallots in a food processor. Whiz in the rest of the ingredients, except the oils. Set aside for about an hour, then slowly whisk in the oils until emulsified. Check seasoning to your taste.
6 C mixed salad greens
a few thinly sliced mushrooms
thinly sliced half-moons of salad turnip
1 pound roasted beets, carrots, etc
Toss greens with a bit of dressing; use it sparingly so you don't overpower the delicate greens. Top with mushrooms, turnip and beets and a grinding of fresh black pepper
Now for dessert...
Strawberry Clafouti
This French custard tart has an unusual name, but it's a lovely and simple treat. Serve warm or at room temperature with a bit of whipped cream.
Butter a 10 inch baking dish, like a pie plate. Preheat oven to 375
Battter:
3/4 c flour
2/3 c maple sugar
3 eggs
1 1/4 c milk
Buttermilk Dressing
Buttermilk Dressing
1/2 cup well-shaken buttermilk
1 TB sour cream
2 TB mayonnaise
1/4 tsp dried tarragon, crumbled
1/2 tsp minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a large bowl, place mesclun, carrot, beet, turnips and cucumber. In a measuring cup or small bowl whisk together all dressing ingredients. Just before serving, pour dressing over salad mixture. Toss. Add salt and pepper to taste.
Chilled Buttermilk Cucumber Soup
Chilled Buttermilk Cucumber Soup
adapted from Gourmet Cookbook. You need pickled beets to make this, or it's just as good without. Serves 4.
2 c well shaken buttermilk
1/2 c sour cream
1 c milk (or more buttermilk)
1/2 tsp salt
grind of fresh black pepper
1 c chopped pickled beets
1/4 c pickled beet liquid
1 c chopped cucumber
1/2 c chopped sweet salad turnips
2 tbsp chopped fresh dill
2 tbsp fresh minced chives
1 clove garlic, minced, optional(nice if you omit the beets)
Whisk together buttermilk, sour cream ,milk, and salt. Stir in remaining ingredients. Refrigerate, covered at least 15 minutes, up to 8 hours. Stir to combine again before serving.
Asian Chicken Cabbage Rolls
Asian Chicken Cabbage Rolls
Here's a recipe I found on a Canadian Poultry Marketing Board website. I've changed it around a bit already, but feel free to substitute ground pork or turkey or crumbled tofu for the chicken. Makes 6 servings
1 head napa cabbage
1 # ground chicken
1 tbsp oil
2 cloves garlic, minced
2 tbsp minced chives
1 tbsp grated fresh ginger
1 c sliced mushrooms
pinch red pepper flakes
3/4 c cooked rice
2 tbsp soy sauce
1 egg, beaten
Heat oil in a skillet and add garlic, ginger, mushrooms, and chives. Saute until liquid evaporates. Add chicken and red pepper flakes. Cook until no longer pink, breaking it up into crumbles with a spoon. Stir in soy sauce and rice. Remove from heat, mix in egg.
Meanwhile, dunk napa into a large pot of boiling water just to wilt it, then rinse in cold water. Remove about 12 individual leaves and blot dry. Place a scoop of filling in the stalk end, then roll up. You don't have to worry too much about tucking in the ends. Place rolls in a steamer and steam about 10 minutes, until tender. Do this in a couple batches. Serve with a sauce made up of soy sauce, ginger, chives, garlic, maple sugar and a pinch of red pepper flakes.
