Recipes
Search for Recipes
Recipe Tags
Super User
Creamy Braising Greens
Creamy Braising Greens
I made this one up all by myself, so please excuse the not-so-precise measurements. I'm an absolute sucker for creamed spinach, so i serve this along side roasted chicken legs and whipped root vegetables in the fall.
2 T butter
1/4 cup of finely chopped alisa craig onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix (of course!), blanched and roughly chopped
Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Turn off the heat, stir in the seasonings to taste and then stir in the greens. Serves 2 or 3 grown ups.
Pac Choi and Scallop Salad with Toasted Pecans
Pac Choi and Warm Scallop Salad with Toasted Pecans
adapted from Gourmet June 96
1/3 cup pecans, chopped
1/2 tsp salt
cayenne to taste
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado
7 cups pac choi leaves (can substitute with tatsoi or baby spinach), washed well and spun dry
In a heavy, iron skillet over medium heat, mix pecans, salt and cayenne, stirring until toasted and fragrent.
Remove from heat and set aside.
Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax
paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking
off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté
scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove
skillet from heat and cool scallops slightly.
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until
emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to
dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and pecans and gently toss to
coat. Serves 4 to 6.
Roasted Brussels Sprouts
Roasted Brussels Sprouts
The Barefoot Contessa Cookbook
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Curried Tofu Spread
Curried Tofu Spread
#NAME?
1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste
After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.
Baked Tofu in a Sweet Ginger Marinade
Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides
Maple Cinnamon Scented Whipped Cream
Maple Cinnamon Scented Whipped Cream
The key to whipping up cream quickly is to store the bowl and beaters in the freezer until ready to use. I like this on pear crisp that is made with walnuts. Best to use an electric hand beater for speed, but a blender will do in a pinch or if you are up for it, an icy cold wire whisk.
1 cup Butterworks Cream
1 pinch salt
1 T Brandy, Rum or Vanilla Extract
2 tsp ground cinnamon
2 to 4 T Maple Syrup
In a large, icy cold glass or melamine bowl, beat the cream with an electric beater for a few minutes, until beginning to thicken. Add salt, liquor or extract, cinnamon and 2 T of syrup. Continue to beat until cream is thick. Taste and add more syrup as needed. Beat until the cream is thick, slightly clotted and ready to serve.
Kale and Potato Spanish Tortilla
Kale and Potato Spanish Tortilla
-adapted from Gourmet, 2003
A Spanish tortilla is very much like an omelet or frittata. It makes a filling supper on a cool night.
2 T olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lb potatoes, scrubbed clean, boiled until just tender and diced into 1/2 cubes
1 teaspoon salt
1/2 to 3/4 lb baby kale
7 large, farm fresh eggs
Heat oil in a large saucepan over medium heat. Add onions and garlic, saute until fragrant and then toss in potatoes. Cook until slightly crisp, with onions and garlic turning translucent. In the meantime, bring a large pot of water to a boil, generously add salt and cook the kale until wilted. Immediately drain and rinse with cold water to stop the cooking. Drain and squeeze the kale in your hands to rid it of excess moisture, then roughly chop and add to potato mixture. Beat eggs in a bowl and add to vegetable mixture, cooking on low heat, covered, until edges are set but center is still loose, about 10 to 12 minutes.
Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Makes about 6 servings
Ruby Eggs on Patchwork Toast
Ruby Eggs on Patchwork Toast
Forgive the casualness of this particular recipe. I'm a fan of Eggs Florentine, but since you received Ruby Chard this week and no tomatoes, I refined and renamed my favorite brunch food. Enjoy!-elena
2 farm fresh eggs, poached (as easy as cracking them into a pot of boiling water and fishing them out 2 to 3 minutes later)
1/2# of ruby red chard, lightly sauteed with butter and chopped leeks
4 slices of roasted red peppers
4 T of creamy mornay (recipe follows)
2 thick slices of Patchwork Farm bread
Assemble the Ruby Eggs: Divide and pile the wilted Ruby Chard on each slice of bread. Follow with poached eggs and the roasted peppers. Toast or broil lightly in the toaster oven or broiler until just heated through, but the yolk is still runny. Garnish lavishly with mornay and eat with gusto! Perfect with sparkling orange juice or hot black coffee.
Making the Mornay: Melt 2 T of butter. Add 2 T of flour and whisk over medium heat for 2 minutes. Lower heat and slowly pour 2 cups of heated milk (for thinner, lower fat sauce) or cream (for thicker, high fat sauce) while furiously whisking to avoid cooked lumps of goo. Let simmer for a minute or two and then add 1/2 cup of freshly grated parmesan or swiss cheese or sharp cheddar. I like to add some blue cheese as well for extra tang. Continue to stir and cook until thickened. Store in the fridge for several days and reheat with a few tablespoons of milk.
Alternative to Cream Sauce: I've not tried this yet, but for those of you who are willing and/or not interested in a lot of fat in your diet, i've got a recipe for a reduced orange syrup. Basically it consists of simmering orange juice until a bit viscous, adding some salt and pepper, a bit of oil and fresh herbs. It sounded like it might work on the Ruby Eggs, but then again...maybe not. Let me know if you try it.
ROASTED TOMATILLO SALSA
ROASTED TOMATILLO SALSA
1 PINT TOMATILLOS
SMALL ONION, MINCED
1/2 C MINCED CILANTRO
1 CLOVE GARLIC, MINCED
1 TSP SALT
1/2 TSP BLACK PEPPER
HOT PEPPER TO TASTE, EITHER RED PEPPER FLAKES OR FRESH MINCED CHILE PEPPER
Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice. You can also pulse all together in a food processor, but I like to leave a little texture.
Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.
SWEET SALTED TURNIPS WITH ORANGES
SWEET SALTED TURNIPS WITH ORANGES
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
1/4 tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.
The beets are wonderful as a roasted vegetable. Scrub the roots, but you don’t have to peel the whole thing, just trim as needed. Toss together chunks of beets, fennel, turnips, carrots and any other roots, wedges of onion and minced garlic with salt, pepper and a couple tablespoons of olive oil. A pinch of cumin and paprika are nice, too. Place in a baking dish, roast at 400 for about hour, covered for the first 30 minutes. When done, the roots should be tender and nicely browned. Stir a couple times during roasting.
