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Chevre and Tomato Sauce Calzone
Chevre and Tomato Sauce Calzone
Start with this basic calzone recipe and liven it up with some fried local sausage, pepperoni, cooked frozen greens, roasted root vegetables, mushrooms or peppers. My family enjoyed a couple of these calzones last night, stuffed with local braising greens saved from this past summer. Serves 2-3.
2 tsp sunflower oil
1 large onion, chopped fine
1 large garlic clove, minced
3 cups tomato puree
3/4 tsp dried crumbled thyme
3/4 tsp dried crumbled oregano
1/4 tsp red pepper flakes
salt and pepper to taste
1 tsp apple cider vinegar
1 portion Elmore Mountain pizza dough, room temperature
flour for dusting
3.5 ounces crumbled chevre
optional stuffing (cooked frozen greens, squeezed dry; diced roasted roots; cooked crumbled bacon or sausage; sauteed onions, peppers and mushrooms; or whatever you like).
Preheat oven to 450F. To make the sauce, place a medium saucepan over medium-low heat. Add oil, then onion and garlic. Sweat until soft and translucent, about 7-10 minutes. Add tomato puree, herbs and spices. Bring to a boil, reduce heat and simmer uncovered until sauce thickens, about 25-30 minutes. Stir in vinegar. Remove from heat.
Sprinkle counter generously with flour. Roll out pizza dough to an approx. 12 circle, using flour liberally to make sure the dough does not stick to counter or rolling pin. Transfer dough to baking stone or cookie sheet. Spread desired amount of sauce on half the dough, leaving a 1/2 border at edges. Distribute filling over sauce and sprinkle with cheese. Fold bare half of dough over filling, lining up edges. Fold edges over and crimp to seal. Poke top all over with a knife to allow heat to escape. Place in oven and bake until crust is firm and golden, about 20-30 minutes. Serve with extra sauce on the side.
Parsnip, Shoot and Chevre Salad
Parsnip, Shoot and Chevre Salad
There are so many excellent cooking blogs on the web these days. I find myself getting more and more ideas from these independent publishers. Today I found UK based Mostly Eating. It has a tasty sounding recipe for parsnip salad that I modified for today's newsletter. Serves 2.
2 small parsnips, peeled and julienned (or cut into very fine strips)
2 cups shoots
1 TB pine nuts
1.5 oz chevre
For the dressing:
2 TB sunflower oil
1 TB cider vinegar
1 tsp grain mustard
1 tsp minced shallot
2 tsp honey
pinch, dried crumbled thyme
Put the julienned parsnips and shoots together in a large bowl. Place a small pan over low heat. Put the pine nuts into a pan and toast over low heat until golden brown. Add the pine nuts to the other ingredients and finally add the crumbled goats cheese. Mix the dressing ingredients together with a fork. Pour dressing over salad and toss.
Wheat Berries with Strawberry Sauce and Yogurt
Wheat Berries with Strawberry Sauce and Yogurt
So, you've made more wheat berries than you ate last night and are wondering what to do with the rest. Why not serve them for breakfast? Of course, this would also make an excellent mid-afternoon snack or evening dessert. Serves 2.
10 oz frozen strawberries
1 TB honey, optional
pinch salt
2 cups cooked wheat berries, warm
plain or flavored yogurt
Place strawberries, honey and salt in a small saucepan over medium heat. Bring to a simmer. Turn down heat and keep at a simmer for 5-10 minutes, stirring occasionally, until strawberries are thawed and heated through. Divide warm wheat berries between two bowls. Spoon strawberry sauce over the top and garnish with a generous dollop of yogurt. Yum!
Rustic Pasta Sauce
Rustic Pasta Sauce
My friend Robin turned me on to this recipe from Cook's Illustrated. She likes to serve it with rigatoni. It would also be delicious served over cooked wheat berries.
1 TB olive or sunflower oil
1 1/2 lbs. country-style ribs, trimmed of fat
salt and freshly ground black pepper
1 medium onion, minced
1/2 cup red wine
1 (28 oz) can whole tomatoes, drained, juice-reserved, tomatoes chopped fine (try using the tomato puree here, if you still have it)
Heat oil in 12-inch, heavy-bottomed skillet over medium-high heat. Salt and pepper the ribs. Brown on all sides, 8-10 minutes. Transfer ribs to plate; pour off all but 1 tsp fat. Add onion and saute until softened, 2 to 3 minutes. Add wine and simmer, scraping pan bottom with wooden spoon to loosen browned bits, until wine reduces to a glaze, about 2 minutes.
Return ribs and accumulated juices to skillet; add tomatoes and reserved juice. Bring to a boil, then reduce heat to low, cover, and simmer gently, turning ribs several times, until meat is very tender and falling off the bones, about 1.5 hours. Transfer ribs to a clean plate. When cool, remove meat from bones and shred with fingers, discarding fat and bones. Return shredded meat to sauce. Bring sauce to a simmer over medium heat uncovered, until heated through and slightly thickened, about 5 minutes. Adjust seasoning. To serve, toss with pasta. This sauce freezes well.
German Potato Salad
German Potato Salad
Adapted from Epicurious.com, this potato salad is rich and delicious. Make sure to serve it warm. Serves 8-10.
4 slices bacon
2 tablespoons flour
4 teaspoons chopped onion
1/2 cup cider vinegar
1/3 cup water
1/4 cup honey
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked sliced potatoes, skins on*
1/2 cup chopped fresh parsley
Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, honey, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
*Mix the potatoes and dressing when both are still warm for the best flavor absorption.
Fiery Carrot Dip
Fiery Carrot Dip
A friend of ours served us this delicious dip last summer. I finally made it myself to take to a party last week, and it was a real hit. If you have any of last week's chevre left, you can sprinkle it on top in lieu of the feta. The dip truly does stand on its own; so if you don't have any cheese, don't sweat it. Pass pita chips on the side. Serves 8.
2 lbs. carrots, cut into 3 inch lengths
1/4 cup olive or sunflower oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 TB honey
1 TB tomato puree
1/2 tsp cayenne pepper, or to taste
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
salt and freshly ground black pepper to taste
2 TB olive or sunflower oil (optional)
1/4 lb. feta cheese crumbled
3 black olives, pitted, for garnish
Steam carrots until tender, about 30 minutes. Drain. Transfer to food processor. Add oil, vinegar, garlic, honey and spices. Process until smooth. Taste. Add additional oil, salt and pepper to taste. Process to combine. Scrape dip into a bowl. Garnish with cheese and olives. Dip can be refrigerated for 2 days. Serve at room temperature.
Bibimbap
Bibimbap
Combine all of the marinade ingredients in a bowl. Stir to combine. Prep the meat and mushrooms: Trim fat from the meat and slice the meat across the grain into very thin slices (easier if meat is partially frozen). Stack the slices, cut them into thin strips, and set aside in a bowl. Put the sliced mushrooms into a separate bowl. Pour half the marinade over the meat and half over the mushrooms. Stir to coat.
Prep the carrots: Peel the carrots and cut them into julienne pieces about 3 inches long, or use a mandoline. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat and stir-fry the carrots until they are crisp-tender. Set the carrots aside. In the same skillet used for the carrots, sauté the greens in 1 tablespoon vegetable oil for a scant minute, only until wilted, season with salt and pepper, and set aside.
Make the meat: Heat a large skillet over medium-high heat. Add 1 Tbsp. vegetable oil. Carefully lift the meat slices out of the bowl of marinade and place in the frying pan, leaving behind any remaining marinade and meat juices. (Reserve the marinade.) Spread out the meat into a single layer in the skillet. Cook and stir for 1 to 2 minutes, or until beef is cooked to medium, pork medium-well. (It may be necessary to do this in two batches.) Remove meat to a new bowl.
Make the mushrooms: Using the same skillet, sauté the mushrooms in 1 Tbsp. vegetable oil over medium heat until they absorb any excess liquid and begin to brown. Remove to a new bowl. Pour any reserved meat marinade back in the skillet and let bubble for 1 minute. Pour the cooked marinade back over the meat and mushrooms.
Make the eggs: If using eggs, fry them in vegetable oil sunny-side up, until the whites are set but the yolks are still runny.
Assemble the bibimbap: Scoop warm wheat berries into individual bowls and top with slices of meat/tofu, mushrooms, carrots and greens, finishing by ladling some of the remaining cooked marinade over each bowl and topping with an egg (if using). Pass little bowls of the gochu-chang, kimchi, sesame oil, sesame seeds, and seaweed at the table.
Bibimbap
Bibimbap
I've been holding on to this recipe from Culinate.com for a couple of months now, hoping for a share that would get close enough in spirit to be able to create a localvore version. I've subbed in the green/shoot mix for spinach and bean sprouts. If you don't want to sacrifice your fresh greens to the pan, try sauteing some thinly sliced cabbage as a stand-in. Serves 4.
Marinade
2 cloves garlic, finely chopped
1/4 cup onions, finely chopped
2 Tbsp. honey
2 Tbsp. sesame seeds, toasted
4 Tbsp. soy sauce (or tamari)
2 Tbsp. rice wine, dry white vermouth, or 1.5 TB apple cider vinegar
2 Tbsp. dark sesame oil
~ Pinch of salt
~ Pinch of freshly ground black pepper
Meat, mushrooms, and vegetables
12 oz. to 1 pound lean, tender beef, such as top sirloin or sirloin tip, try a country style rib here, or tempeh or tofu.
6 oz. fresh shiitake mushrooms (stems removed) or oyster mushrooms, sliced
~ Vegetable oil for sautéing
2 carrots
1 lb. mix of baby greens and shoots
Wheat Berries and Eggs
3 cups cooked wheat berries, warm
4 eggs
Panchan (condiments)
These are recommended, but you can use whatever combination you have on hand.
Classic and Hearty Oatmeal
Classic and Hearty Oatmeal
This is a staple in the Baron household, with 1 to 5 of us spooning it up just about every morning during the colder months. It's hard to judge a serving here, as I can eat as little as 1/3 to 1/2 cup (dry) and my kids each eat about a full cup dry. Serves 2 to 4.
2 cups dry rolled oats
2 cups milk
1 3/4 cups water
1/4 tsp salt
1 TB butter
handful of raisins or dried cranberries
drizzle of maple syrup or honey
Place oats, milk, water and salt in a medium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Stir in butter. Divide into bowls and garnish with dried fruit and sweetener of your choice.
Beaver Pond Farm Granola
Beaver Pond Farm Granola
This granola was always available during breakfast time when I owned my bed and breakfast. It will go great with whatever flavor yogurt you pick up!
8 cups rolled oats
2 cup sliced almonds
1/2 tsp. Salt
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup vegetable or sunflower oil
1 cup grade B maple syrup
3 TB. Vanilla extract
2 cups dried cranberries or other dried fruit of your choice
Preheat oven to 285°. Line 2 large baking sheets (or one sheet pan) with parchment paper. Mix first five ingredients in large bowl. Combine oil and maple syrup in a small saucepan; bring to a simmer over medium heat. Remove from heat and stir in vanilla. Pour hot liquid over oats mixture; stir and toss until mixture is thoroughly coated. Spread granola on prepared baking sheets. Bake until golden brown, stirring every ten minutes. This should take approx. 30 minutes. Remove pans from oven. Stir in dried fruit. Place on racks and cool completely. Keeps for 4 weeks, stored at room temperature in an airtight container.
