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Tomato and Potato Frittata
Tomato and Potato Frittata
Great served with a shoot and roasted root salad with a Sweet Chai vinaigrette. Serves 4.
6 whole large eggs
2 large egg whites
4 oz creme fraiche
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried crumbed oregano
4 garlic cloves, thinly sliced
1/2 small onion, minced
3 tablespoons olive oil
1/2 pound potatoes, peeled and cut into 1/4-inch dice
6 oz frozen tomatoes, thawed, peeled and chopped
1/4 cup finely grated sharp, hard cheese
Preheat broiler. Whisk together eggs, egg whites, creme fraiche, salt, pepper and oregano. Cook garlic and onion in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until translucent, and beginning to turn golden about 3-5 minutes. Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to a bowl.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes begin to brown and liquid has evaporated, about 4-5 minutes. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly. Pour egg mixture over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with grated cheese, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into 4 wedges.
Chai Grilled Chicken, Fish or Tofu
Chai Grilled Chicken, Fish or Tofu
This recipe comes from the Moosewood Hollow website, the original developers of the syrups.
1 clove garlic, chopped
2 TB soy sauce
2 TB rice wine vinegar
2 TB Sweet Chai
1 TB sesame oil (or sunflower oil)
12 oz chicken, fish or tofu
Combine all ingredients. Place chicken or fish pieces or block of tofu cut into thick strips in a glass pan or ziplock bag. Add the marinade, cover and refrigerate for 1-2 hours. Remove from marinade and grill. For extra flavor, brush with Sweet Chai prior to serving.
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
The addition of grilled protein makes this vegetable saute a winning meal. Serve over cooked barley or brown rice. Serves 4.
1 TB oil or bacon fat
1 onion, sliced thin
2 cloves garlic, minced
2 carrots, sliced thin
1 small rutabaga, cut in thin matchsticks
1/2 green cabbage, halved lengthwise and sliced thin
1/2 cup apple cider
2 TB Sweet Chai maple syrup
2 TB soy sauce or tamari
2 tsp fish sauce (or to taste)
1/4 tsp crushed red pepper flakes
12 oz syrup glazed tofu, fish or chicken, cut into chunks (recipe follows)
Heat oil in a large heavy bottomed skillet over medium-high heat. Add the onions and saute for 3-4 minutes, stirring occasionally. Add the garlic and saute another minute. Add the carrots and rutabaga, cook stirring occasionally for another 2 minutes then add the cabbage. Toss and cook the vegetables for another 3-5 minutes, then add the cider, syrup, soy sauce, fish sauce and red pepper flakes. Stir to combine, and cook, stirring occasionally until the liquid is mostly evaporated, 5 to 10 minutes. If it the vegetables begin to stick, turn down the heat a bit.
Serve over cooked barley or rice topped with chicken, fish or tofu.
Maple Syrup-Roasted Parsnip Bisque
Maple Syrup-Roasted Parsnip Bisque
My friends Lisa and Eric Friedman were recently highlighted in Yankee Magazine. Lisa is a phenomenal cook and entertainer, running her own catering company The Wooden Spoon she also conducts fun cooking classes out of her house. When I saw this recipe for the Parsnip Bisque, I knew that it would be a winner! Try substituting the Sweet Chai syrup for half of the maple for a more exotic taste. You could also use the creme fraiche in place of the cream. Serves 8.
2-1/2 pounds parsnips, peeled and quartered
1/4 cup canola or sunflower oil
1 teaspoon kosher salt, plus extra to taste
1/2 cup pure maple syrup, divided
8 cups water
1 large carrot, cut into thirds
1/2 medium-size onion
1 small bunch flat-leaf parsley
2 bay leaves
1/2 teaspoon black peppercorns
1 teaspoon white pepper, plus extra to taste
2 to 2-1/2 cups heavy cream
Heat oven to 350 degrees. In a medium bowl, toss parsnips with oil, salt, and 1/4 cup maple syrup. Spread on a baking sheet and roast about 30 minutes, or until parsnips are golden brown and softened. As parsnips are roasting, bring water to a boil. Place carrot, onion, parsley, bay leaves, and peppercorns on a double layer of cheesecloth. Wrap and tie securely, and add to water. Bring to a boil; then lower to simmer 30 minutes.
Remove parsnips from oven and add to vegetable-infused water. Add remaining maple syrup, white pepper, and salt to taste. Simmer 20-30 minutes. Discard cheesecloth bundle. Using a food processor or immersion blender, puree parsnips and broth. Add cream and simmer another 10 minutes, or until slightly thickened. Season with salt and white pepper to taste.
Strawberry Ice Cream with Cowslem & Honey
Strawberry Ice Cream with Cowslem & Honey
Based on a recipe from Epicurious.com. Makes 1 quart.
3/4 pound strawberries, hulls removed and softened, but not thoroughly thawed
8 ounces Cowslem cheese, softened
1/2 cup plus 2TB honey
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream
Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth. Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Serve atop sunflower and radish shoots with roasted potato and onion bread spread with Cowslem cheese on the side. Serves 4.
Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup sunflower oil
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon dried, crumbled tarragon
Fine sea salt
Freshly ground black pepper
Potatoes
2 TB olive or sunflower oil
2 pounds fingerling potatoes, cut into 1 1/2 chunks
1 tsp kosher salt
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
1 small onion, chopped
2 hard-boiled eggs, peeled, chopped
2 cups shoots
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper. Preheat oven to 400°F. Toss potatoes with salt and oil. Spread out on a baking sheet and roast until edges begin to brown, stirring occasionally, about 45 minutes to an hour. Remove from oven and let cool slightly.
Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Place warm potatoes in medium bowl. Add bacon, eggs, onions, and vinaigrette. Toss well and serve over shoots.
Celery Root Soup with Blue Cheese
Celery Root Soup with Blue Cheese
This recipe comes from my absolute favorite local cookbook, Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli. Serves 4.
1 medium celeriac, about 1 lb., peeled and cut into 1 chunks
3 cups whole or 2 percent milk
1/2 tsp coarse kosher salt, plus more to taste
1 cup chicken stock, preferably low sodium
2 ounces crumbled (about 1/2 cup) best-quality blue cheese, plus more for garnish if desired
1 tsp freshly squeezed lemon juice
In a medium saucepan, bring the celery root, milk and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root. Carefully pour the celeriac and milk into a blender and blend (or use an immersion blender). Add the chicken stock and the blue cheese and blend until completely smooth. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.
Chicken and Dumplings
Chicken and Dumplings
All I can say is, Yum! Chicken and dumplings has to be comfort food at its very best. Adapted from Epicurious.com. Use a wide pot so the dumplings don't stick together. Serves 6.
For the soup
2 tablespoons sunflower oil, bacon fat or olive oil
1 (3-pound) chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 medium gold ball turnips, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock or low-sodium chicken broth
shoots
For the dumplings
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream
Heat the oil in a wide, heavy pot with a tight-fitting lid. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside. Add the onion to the pot and cook for 2 minutes. Add the carrots, turnip, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. Stir in the stock. Return the chicken to the pot, cover, and simmer for 15 minutes.
Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add the cream and mix until just combined. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the shoots.
Shoot Salad with Chiffonade of Beet and Radish
Shoot Salad with Chiffonade of Beet and Radish
Adapted from Epicurious.com. To make this a main course salad, sprinkle on cubed baked tofu and serve with squash cornbread. Serves 6 as a first course.
5 tablespoons white-wine vinegar
2 tsp minced shallot
salt and pepper to taste
6 tablespoons olive or sunflower oil
1 tsp sesame oil (optional)
1 pound beets, cooked, chilled, peeled, and grated coarse
2 cups coarsely grated daikon radish
4 cups shoots, rinsed well and spun dry
In a small bowl whisk together the vinegar, shallot and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the shoots with the remaining dressing. Arrange the shoots, the beets, and the radish decoratively on 6 salad plates.
Squash Cornbread
Squash Cornbread
One of our shareholders, Rich Conte, wrote, I wanted to share this recipe for squash cornbread I have been using for quite a long time now and we love it. It is a natural considering the great squash and cornmeal you provide. Enjoy!
3/4 cup cornmeal
1 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1 cup cooked squash puree
1 egg, beaten
1/4 cup oil or melted butter
1/2 cup frozen corn kernels
1 TB cold butter, cut into tiny pieces
Preheat oven to 350F. Butter an 8 cast iron skillet. In a large bowl, whisk together dry ingredients. Whisk the egg and oil into the squash puree. Add to the dry ingredients. Mix lightly. Add the corn kernels and mix just until combined. Pour into prepared cast iron pan. Dot with butter. Bake for 30-40 minutes, until tester comes out clean.
