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Roasted Purple Carrots with Fresh Thyme
Roasted Purple Carrots with Fresh Thyme
1 bunch carrots, scrubbed
3 sprigs fresh thyme
3 tbsp, olive oil
salt & pepper
Cut the carrots on the diagonal into roughly 1 inch pieces. Place in a bowl and drizzle with olive oil. Season with kosher salt, freshly ground black pepper and thyme leaves. Toss carrots until well coated and place on a baking sheet. Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.
Grilled Radicchio with Balsamic Glaze
Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese.
1 lb Radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste
Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
Kale & Smashed Potato Cakes
Kale & Smashed Potato Cakes
1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
1/2 cup scallions, bias cut
1/4 cup olive oil
salt & pepper
Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.
Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add a some olive oil and carefully place potato patties, Brown evenly on both sides.
Portuguese Pizza
Portuguese Pizza
1 ball pizza dough, rested and rolled out to 10-16 inches
2 links chorizo sausage, removed from casing, crumbled and sauteed til browned.
1 bunch kale, washed, trimmed and sliced thinly
2 tomatoes, roughly chopped
2 sprigs sage, rough chop
olive oil
1 can white beans, rinsed thoroughly with cold water
Sprinkle some flour on a sheet pan. (If you have a pizza stone, you’ll know what you are doing once you build the pizza.) Spread all ingredients evenly on dough, drizzle with olive oil and salt & pepper. Bake in a 450 degree oven until crispy. If you prefer leave the chorizo off for a vegetarian version. Both can be topped with a simple mesclun salad dressed with vinegar and olive oil. Make sure the kids help on this one.
Stuffed Brotherly Farms Burger
Stuffed Brotherly Farms Burger
1 lb. BF beef
1/2 cup Jasper Hill/Cabot Clothbound Cheddar
Salt & Pepper
Season beef with salt and pepper. Take a small chunk of cheddar and form burger round it. You decide how cheesy you want it. Grill and serve with grilled onions, grilled tomato slices and a mesclun salade - no bread necessary unless you choose. A little of Pete's hot sauce is a great contrast to the cheddar and beef.
Rhubarb Dream Bars
Rhubarb Dream Bars
I just came across this recipe on the website allrecipes.com while looking for something appropriate for a smaller amount of rhubarb. With a combination of a shortbread base topped with rhubarb, walnuts and coconut, how could you go wrong?
1 1/4 cups all-purpose flour, divided
1/3 cup confectioners' sugar
1/2 cup cold butter or margarine
1 1/4 cups sugar
2 eggs
2 cups finely chopped rhubarb
1/2 cup chopped walnuts
1/2 cup flaked coconut
In a bowl, combine 1 cup flour and confectioners' sugar. Cut in the butter until crumbly. Pat into a lightly greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 13-15 minutes or until edges are lightly browned.
In a bowl, combine the sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.
Minted Rhubarb Iced Tea
Minted Rhubarb Iced Tea
8 stalks rhubarb, cut in 3-inch pieces
8 cups water
1/2 cup honey
1 bunch mint, picked, roughly chopped
Place the rhubarb and water into large pot, bring to a boil. Simmer for one hour.
Strain the liquid, add the honey and a mint. Chill completely and garnish with mint sprig.
Chilled Fennel & Potato Soup
Chilled Fennel & Potato Soup
2 tbsp. olive oil
3 cups fennel, rough chop (save fronds for garnish)
2 onions, chopped
2 cups potatoes, peeled, diced
4 cups vegetable or chicken broth
2 tsp. fresh lemon juice
1 cup whipping cream
3 sprigs tarragon, stripped, chopped
Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions and potatoes. Sauté until slightly softened. Add broth and lemon juice and bring to a boil. Reduce heat and simmer until potatoes are soft. Cool slightly.
Meanwhile, bring cream and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors can infuse.
Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer thinning with some water or more broth. Season to taste with salt and pepper. Chill until cold, then cover and keep chilled. Garnish with reserved fennel fronds.
Braised Fennel and Potatoes
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Makes 4 to 6 side-dish serving. Gourmet February 2006.
1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb red boiling potatoes
1/2 cup water
Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Grilled Foagies with Roasted Peppers & Grilled Garlic Scapes
Grilled Foagies with Roasted Peppers & Grilled Garlic Scapes
6 slices of foagies, sliced lengthwise, rub with some oil
2 peppers, roasted over open flame or in oven
1 bunch garlic scapes
Ploughgate Elmore Cheese
salt & pepper
Pre-heat grill to low.
Place peppers on open flame and char. Remove from heat., place in bowl and cover. When cool enough to handle, peel char skin away, cut in half and remove seeds. Do not run under water as this washes away the flavor. A few seeds never hurt anyone. Slice into 1/2 inch long julienne strips While the peppers are cooling, toss scapes with a very small amount of oil, season with salt and pepper and grill until lightly charred. Set aside. Place bread on corners of grill and lightly toast on both sides. Spread some Elmore cheese on each grilled bread. Top with peppers, then scapes and finish with some freshly ground black pepper and fresh basil (or pesto!), if you have some on hand.
