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White Bean and Escarole Soup
White Bean and Escarole Soup
Paired with some fresh sliced bread and a side salad, it's the perfect light supper. Adapted from Epicurious.com. Serves 4.
1 tablespoons sunflower oil
1 cup chopped sweet onion
1 purple pepper, cut into small dice
1 green pepper, cut into small dice
2 garlic scapes (or cloves), minced
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) vegetable or chicken broth
3 1/4 cups cooked white beans, such as Soldier or Jacob's Cattle
1 lb tomatoes, cut crosswise, seeds removed, then diced
2 tablespoons freshly grated local, sharp, hard cheese, or Parmesan
Heat oil in heavy large Dutch over medium-low heat. Add onion, pepper and garlic and sauté until onion is golden and tender, about 7 minutes. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladel soup into bowls. Sprinkle with Parmesan cheese and serve.
Panzanella
Panzanella
The fastest and most delicious salad you can make out of day old bread and summer tomatoes! 6 servings.
6 cups bread cubes from a day old crusty, chewy loaf
1 lb. tomatoes cut into small chunks
3 little cucs, cut into 1/2 inch quarter rounds
1/2 cup thin slices sweet onion
1/2 cup chopped bell pepper
1/2 cup oil
3 TB vinegar
1 minced clove garlic
salt and pepper
2/3 cup fresh basil, cut into thin ribbons
Combine bread with vegetables in a serving bowl. Whisk together the dressing and add to the bread mixture along with the basil. Let stand at room temp, stirring occasionally, for at least 20 minutes before serving.
Onion and Thyme Flan
Onion and Thyme Flan
Sweet onions are key for this dish. If you like, bake it in a crust and call it a quiche. Serves 4-6.
3 large sweet onions
2 TB butter
1 tsp salt
2 tsp fresh thyme
fresh black pepper
2 TB sherry or Marsala
5 eggs
1 1/2 cups milk
4 oz grated sharp cheese
Preheat oven to 350F. Peel and chop the onions. Melt butter in a large skillet and cook the onions with a bit of salt over low heat until golden and melting soft. This will take about 1/2 hour. Stir gently and often to prevent burning. Add the thyme, pepper and Marsala and stir, cooking until the liquid cooks off. Remove from heat.
Whisk together the eggs, milk and a pinch of salt.
Without a crust: stir the onions and cheese into the eggs. Pour mixture into a buttered baking dish. Bake for 40-45 minutes, until set and a knife comes out clean.
With a crust, layer 1/2 the cheese then onions in crust and pour over the egg mixture. Then top with remaining cheese and bake as above.
Kale Quesadillas
Kale Quesadillas
Serve these with your favorite fresh or canned salsa and a dollop of creme fraiche. The Indian Cabbage and Carrot Salad, below, would make a perfect side dish. Approximately 4 servings.
1 TB sunflower oil or bacon fat
1/2 a sweet onion, minced
2 garlic scapes, minced
One bunch of kale, stems removed and leaves roughly chopped
1 large green pepper, stems and seeds removed, chopped (optional)
1/4 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 tsp ground cumin
1 TB minced fresh oregano, or 1 tsp dried, crumbled
8 oz Neighborly Farms Monterey or Pepper Jack Cheese, shredded
2 extra large (12) flour tortillas
Preheat oven to 375F. Heat oil or bacon fat in a medium frying pan over medium-high heat. Add onion and scapes and saute until onions are translucent, about 3 minutes. Add kale, green pepper if using, salt, pepper, cumin and oregano. Toss to combine and continue sauteing until kale is nicely wilted, about 3-5 minutes more. Taste mixture and adjust seasonings.
Lay bottom tortilla on a greased cookie sheet or round baking stone. Spread kale mixture evenly over tortilla and sprinkle with shredded cheese. Cover with second tortilla. Place in heated oven and bake until cheese is nicely melted, 7 to 10 minutes. Remove from oven, cut into wedges and serve with salsa and creme fraiche or sour cream.
Summer Vegetable Ragu
Summer Vegetable Ragu
This is how Heather prepares summer's bounty of vegetables. It's something like ratatouille, but you can use any vegetables you have on hand. It's great served with pasta, polenta, or rice, with some fresh grated Parmesan cheese or crumbled feta. It also makes a yummy, if juicy, sandwich in a baguette! Serves 4-6.
4 cups or more of uniformly cut vegetables, such as beans, zukes, cauliflower, peppers, eggplant, and/or summer squash
1/2 cup chopped celery
1 large onion, chopped
2 cloves garlic, minced
2 TB oil
3 tomatoes, chopped (2 cups)
1/4 cup minced fresh herbs, basil/mint/oregano
Salt & pepper
Heat oil in a deep wide sauté pan and cook garlic and onion until soft, fragrant and beginning to brown. Add vegetables, except tomatoes. Season with salt & pepper and sauté until nearly tender, with some brown flecks. Add tomatoes and herbs. Simmer gently until the tomatoes are saucy and the vegetables are cooked to your liking.
Grilled Vegetable Salad with Tomatoes and Feta
Grilled Vegetable Salad with Tomatoes and Feta
Grilling the vegetables adds pizzazz to this Mediterranean-inspired salad. Approximately 4-6 servings.
1 lb. snap beans, ends removed
1/2 a sweet onion, sliced thin
1 small zucchini or eggplant sliced crosswise or 1 large green pepper sliced into 1/2 thick wedges
2 TB sunflower or olive oil
1 large tomato, seeds removed, cut in 1 dice
6 oz crumbled feta cheese
2 TB toasted pine nuts
3 TB red wine vinegar
1 garlic clove mashed to a paste with kosher salt
salt and pepper to taste
6 TB sunflower or olive oil
Preheat barbecue (medium-high heat) or preheat broiler. Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Shock beans by placing in a large bowl of ice water. Drain and pat dry with a dishtowel. Toss beans and eggplant, pepper or zucchini in a large bowl with 2 tablespoons of oil. Season with salt and pepper.
Grill or broil oiled vegetables until beginning to brown, turning frequently, 2-5 minutes. Transfer to large bowl. Add onions and tomatoes. Make dressing by combining the vinegar, minced garlic, salt and pepper. Then whisk in oil. Toss vegetables with dressing, adjust seasonings and sprinkle with pine nuts. Serve at room temperature.
Bacon and Goat Cheese Free-Form Tart
Bacon and Goat Cheese Free-Form Tart
This is one of my favorite recipes from Cooking with Shelburne Farms. One could call it onion and goat cheese tart, however, as it calls for a lot of onions and is also delicious made without the bacon. Or, try adding sliced fennel while cooking down the onions. Though the recipe calls for all-purpose flour, you could substitute 1/4 cup whole-wheat pastry flour in the crust. Serves 4 as a main course, 8 as an appetizer.
For the crust:
1/2 cup (1 stick) unsalted butter, cold
1 1/4 cup all-purpose flour
1/4 cup cornmeal, preferably stone-ground
1/2 tsp coarse salt
3 ounces cream cheese, cold and cut into 4 chunks
2-3 TB ice water
milk to brush the crust
For the filling:
1/2 pound bacon
1 TB olive oil
2 pounds (about 4 large) onions, thinly sliced
1/2 tsp coarse salt
1 tsp fresh thyme leaves
3/4 cup (3-4 ounces) crumbled fresh goat cheese
To make the crust, cut the butter into small cubes and freeze for at least 15 minutes. In the bowl of a food processor fitted with the metal blade, blend the flour, cornmeal and salt. Add the cream cheese and process for about 20 seconds, or until the mixture resembles coarse crumbs. Add the butter and pulse until no butter is larger than the size of a pea. Add the ice water and process for about 30 seconds, or until a pinch of the dough holds together. If it doesn’t, add more water, a teaspoon at a time. Dump the dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
While the dough is chilling, cook the bacon in a sauté pan or skillet until it is about halfway cooked. Remove the bacon to a plate lined with paper towels and set aside. Discard all but 2 tablespoons of the bacon fat. Put the pan with the remaining bacon fat (or 2 tablespoons of butter, if you are skipping the bacon), over medium heat. Add the olive oil and then the sliced onions and salt. Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, until they are deep golden brown and caramelized, 35-45 minutes.
Preheat the oven to 375F with a rack in the second-lowest position. On a nonstick baking mat or piece of parchment paper, roll the chilled dough into a rough circle about 1/8 inch thick and 14-16 inches in diameter. (The edges do not have to be smooth and neat.) Lift the baking mat with the crust onto a cookie sheet. Spread the caramelized onions over the crust, leaving a 1/2-inch border around the edge. Coarsely chop the bacon and sprinkle it evenly over the onions, followed by the thyme leaves, and finally the goat cheese. Fold the edges of the crust in over the filling, pleating the edges as necessary. Brush the crust with milk. Bake the tart for 30-35 minutes until the crust is golden. Serve hot, warm, or at room temperature.
Sweet and Sour Red Cabbage and Fennel
Sweet and Sour Red Cabbage and Fennel
Adapted from Epicurious.com. Serves 10.
2 TB bacon fat or butter (1/4 stick)
4 cups thinly sliced onions
1 2 1/2-pound head red cabbage, cored, thinly sliced
1 pound fennel bulb, cored, thinly sliced, fronds reserved
1 tsp salt
1/2 cup vegetable or beef broth
6 TB balsamic vinegar
1/4 cup maple sugar or maple syrup
Melt butter or bacon fat in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add cabbage and fennel, sprinkle with salt, and toss to combine. Saute, tossing occasionally, until cabbage begins to wilt. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer until cabbage is tender, stirring occasionally, about 30-35 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.) Transfer to bowl. Garnish with reserved fennel fronds and serve.
Caramelized Onion Pizza
Caramelized Onion Pizza
Jessica Cole, one of our Summer Share members, emailed me the recipe for this amazing sounding pizza the other week. She said that the anchovies are optional. Though, they would add a terrific depth of flavor if you include them.
1/2 recipe pizza dough (see Recipe from Heather in July 2nd Newsletter)
3-4 onions, sliced
small bunch sage, chopped
5-6 anchovies, chopped (optional)
6 oz chevre
Preheat oven to 500F. Cook down the onions, sage and anchovies in a medium pot set over medium heat until they are soft, brown and very sweet. This should take about 30-40 minutes. Roll out the pizza dough and pre-bake the crust in the oven for 3-7 minutes, just until it is cooked but not browned. Spread the mixture over the crust and top with chunks of the goat cheese. Put it back in the oven for a few minutes to heat the cheese. Serve with a green salad and tomatoes on the side.
Spanish Gazpacho
Spanish Gazpacho
Nothing beats a bowl of gazpacho for a light, summer meal. Serve each bowl with a dollop of crème fraiche and a slice of crusty bread on the side. Adapted from Culinate.com. Serves 4.
2 lb. ripe tomatoes, quartered
1/4 cup chopped sweet onion
2 garlic cloves, peeled and coarsely chopped
2 medium sweet bell peppers, coarsely chopped
1/2 - 1 whole small jalapeno (to taste), deseeded and chopped
1 cube (about 2 inches square) crustless bread from a firm-textured, French-style loaf
2 TB apple cider vinegar
2 tsp sea salt
1/4 tsp ground cumin
2 tsp honey
1/3 cup good quality olive oil
chopped fresh parsley or cilantro for garnish
Put half of the tomatoes in the bowl of a food processor fitted with the steel blade. Add the onion, garlic, peppers, bread, vinegar, salt, cumin and honey. Blend until no large pieces remain. With the motor running, add the remaining tomatoes and when well processed, gradually add the oil. Process until smooth. Serve immediately, garnished with parsley or cilantro. Cooks Note: gazpacho can be chilled overnight. Taste and adjust salt and vinegar, if necessary.
