Pinterest and a Warm Winter Recipe

Hi Everybody, We've got a new PINTEREST page.  We'd love for you to follow us over there too! 

SIW on Pinterest

And, to help keep you warm, while you're hanging around enjoying the winter ride....

here is a wonderful chicken broth recipe by V. Fields, good for soup stock or just to enjoy on its own.  Our "test kitchen" tried it out and it was wonderful! 

"First I make my roast chicken.  You can roast  your chicken any way you want and use the bones, but I like efficiency.  I put carrots, celery and onions on the bottom of the casserole dish and sprinkle salt, pepper, seasoning salt and onion powder on the chicken outsides and cavity.  I figure anything that would taste good in chicken broth may as well get put on the roasted chicken.  That way, the broth automatically gets seasoned as a secondary benefit.  I also put the neck in the roasting pan to cook along with the chicken.  The other innards get pan fried in butter and scarfed up by my girls, who think it is such a treat. 

After enjoying your chicken meal, debone the chicken.  I throw away as much of the skin as I can manage; it will leave an oily layer on top that you would have to skim off before it cooks too long and gives an off flavor to the broth.  The bones get tossed in a 6 qt crockpot, along with the pan drippings and celery.  (We eat the roasted onions and carrots).  Fill the rest of the crockpot with water and a splash or two of apple cider vinegar (which supposedly helps draw out the minerals from the bones).  Turn it on low and in 8-12 hours, voila, you have broth. 

As I've mentioned, I then turn the crockpot on the Keep Warm feature and use the broth all week.  Mine keeps it hot enough (180 F) not to have to worry about bacteria.  You would want to ladle out some for use the first few days and replace it with fresh water.  It seems to taste best when replenished with water periodically.  If I used and replaced a largish volume, I may turn it on low again for a few hours to get the temperature back to simmering quickly, then turn it down to Warm.

The broth taste profile changes (gets darker and more savory) but still great to use in cooking vegetables and in place of water or chicken bouillon for other recipes.  A friend actually likes the chicken broth's taste at the end of the week's cycle but my girls do not.

In case you were wondering about the proportion of bones to water, there isn't a lot of water that the bones simmer in.  I would estimate in the 6-qt crockpot, there may be 2 quarts of usable of broth.  More diluted, it would taste watery.

Bits and flotsam will float on the top.  I just push it out of the way and scoop from the clear area.  I am not a stickler for clear broth, but you may want to strain it if it bothers you."

Thanks V. Fields for your recipe.

Let us know what you think of it, if you give it a try!

CSA Week 5, and a final Garlic Scape recipe!

CSA Week 5:

2 Garlic Scapes
1 White Candy Onion
1 Bunch of Scallions
3lbs of Squash
1 Bulb of Garlic
4 Sunflowers
3/4lb Green Beans
2 Sprigs of Basil
1 Bag of Lettuce
4 Ears of CORN!
2 Regular, or 3 Pickling
         Cucumbers








Roasted Garlic Scapes (With Purple Potatoes, and Browned Butter-Shallot Swordfish)

 





1. Chop garlic scapes as desired


















2. Season the scapes with olive oil, kosher salt and black pepper

3.Preheat the oven to 425' and place in a pan, on the top rack. Cooked to brown in about 20-25 minutes.

                                 

  4. Pan fry the swordfish, about 5 minutes on each side.                                         

5. Brown the butter by cooking low and stirring constantly for about 10 minutes, add shallots.

 

Viola!

Easy Potato Leek Soup

I added some snips of chives to make it pretty :)

I think I may be catching a cold. This weather change is messing with everything! Except for instant cravings for warm, satisfying comfort food... mmmm. On a whim, I decided to make potato leek soup and looked to my trusty How to Cook Everything cookbook for the basics. You cannot get more simple than this recipe! A few cobs of the last of SIW corn thrown in plus homemade cornbread= damn tasty if I do say so myself.

Mark suggests adding some cream or a little sour cream to pep it up. You can also serve it cold with added cream for that famous soup with the name I love to recite. I blended half with an immersion blender to add some natural creaminess. Voila! 

Potato Leek Soup

recipe by Mark Bittman

Ingredients

• 2 tablespoons butter or extra virgin olive oil
• 3 medium potatoes, any type, peeled and cut into small cubes
• 3 leeks, white and light green parts only, washed and thinly sliced
• Salt and freshly ground black pepper
• 4 cups chicken, beef, or vegetable stock or water (I used veggie)
• (I also added corn cut from 2 cobs, about 1.5 cups)

Directions

• Put the butter or oil in a large, deep pot over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, until starting to soften, 2 or 3 minutes.
• Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.) Taste and adjust the seasoning and serve.

Comfort Food!

comfort food! ~Vanessa Lauria

Here's a shot from last night's dinner- a dish I reserve for when I've got some time in the kitchen and am craving rib-sticking comfort food. YUM! It does take a while, but most of the time is waiting (plus it's totally worth it!). You can also take a more hands-off approach and use a slow cooker, but I love any reason to use my cast iron casserole. Just promise me you won't use canned beans- they need to soak up all the flavors. Cooking dried beans creates the tastiest bean broth (pot liquor).

I make a few alterations when I cook this recipe- namely making a spice sachet from cotton twine and cheesecloth for the herbs I don't have fresh. If I have sauce made from earlier in the week, I will use it instead of making a new batch. I omit the bacon and replace the white beans for my all time favorite beans...

AHHHH! An absolute must for all you foodies: Christmas Lima Beans. Creamy, chestnut-y, fabulous. I order them yearly here.  What a treat!

Oooh, I'm rambling a bit. One last bit: I treat this as a main dish and serve it over polenta (recipe I use). I use the leftover bean broth as the water in the recipe!

Enjoy! ~Vanessa

SLOW-COOKED TOMATO AND HERB WHITE BEANS

Full credit for the recipe goes to Gourmet!

SERVES 6 (SIDE DISH)

• ACTIVE TIME:30 MIN
 
• START TO FINISH:4 HR (INCLUDES QUICK-SOAKING BEANS)

OCTOBER 2009

FOR BEANS

• 1 cup dried navy beans
• 6 cups water
• 1 medium carrot, cut into 1-inch pieces
• 1 medium white onion, coarsely chopped
• 4 (3-inch) thyme sprigs
• 1 (3-inch) rosemary sprig
• 1 (3-inch) sage sprig
• 1 tablespoon kosher salt

FOR TOMATO SAUCE

• 3 bacon slices, chopped
• 1/4 cup extra-virgin olive oil
• 1 medium white onion, chopped
• 1/4 cup minced garlic (from 1 to 2 heads)
• 3/4 teaspoon kosher salt
• 1 lb tomatoes, chopped (3 cups)
• 1/2 cup canned tomato purée
• 1 1/2 tablespoons chopped thyme

SOAK BEANS:

• Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks’ note, below), then drain.

COOK BEANS:

• Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-qt heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.

MAKE TOMATO SAUCE WHILE BEANS SIMMER:

• Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 tsp pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.

FINISH BEANS:

• Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

COOKS’ NOTES:

• To quick-soak beans, cover with water by 2 inches in a 3-qt heavy saucepan and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
• Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.

Thai-spiced Pumpkin Soup

 I've made this soup several times and love how simply it comes together! Recipe borrowed directly from 101cookbooks.com. If you haven't been to this site, head on over!  Haven't made anything less than completely delicious from Heidi Swanson...

Thai-spiced Pumpkin Soup Recipe

Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds.

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

Serves six.

Peach Barbeque Sauce

now that fall is arrived, we don't have quite this many anymore!

This recipe was lost in my inbox for most of the summer! Oopsie.. tonight sure feels like summer (and we have peaches at the stand still!), so perhaps you have one more barbeque in ya :)

Thanks to Barbara for submitting her favorite recipe for peaches!

Peach Barbeque Sauce

Butternut Squash Gratin

A simple and tasty savory squash dish. A simple blogpost!

Butternut Squash Gratin

Ingredients:
3 cups peeled and chopped butternut squash, cut into roughly 3/4 inch cubes
1 cup onion, chopped finely
1 T olive oil
1 egg
1/2 tsp salt
2 T mayonnaise
2/3 cup grated parmesan
1/3 cup panko bread crumbs
salt and pepper

Preheat oven to 350 degrees. Butter an 8" square baking dish.

Place cubed squash in a pot. Cover squash with water and bring to a boil over high heat (lidded). Reduce heat and simmer for 15 minutes or until just tender. Rinse squash under cold water and drain.

While squash cooks, saute onions in olive oil on the stovetop until soft. Remove from heat and let cool.

Beat egg, 1/2 tsp salt and mayonnaise in a large bowl until well combined. Add 1/3 cup parmesan, panko crumbs, onion and squash to the mixture. Fold gently until combined. Season with salt and pepper.

Spoon mix into baking dish and top with the rest of the cheese. Bake 1 hr until heated through and cheese is melted. Serve hot. *To make semi-ahead (Thanksgiving, for example): Bake 30 minutes, let cool. Before ready to eat, reheat for 20 minutes in a hot oven.

Apple Sharlotka

I made this beauty last year during the middle of apple season. An easy but impress-your-friends Apple Sharlotka! It works for dessert. Or breakfast. Or a (several, ahem) snack(s)! Dusted with a little powdered sugar or a dollop of whipped cream, this sweet treat is a great alternative to the tried-but-true-but-sometimes-boring apple pie.

Apple Sharlotka

Ingredients:
butter to grease a 9" springform pan
6 large apples
3 large eggs
1 cup sugar
1 tsp vanilla
1 cup flour
cinnamon and powdered sugar for dusting

Preheat oven to 350 degrees.

Line the bottom of a 9" springform pan with a circle of parchment. Butter the sides and bottom.

Peel apples. Cut in half, core and chop into fairly thin (1/4 inch) pieces. Pile into pan.

In a large bowl, beat the eggs and sugar until thick and ribbons can form on the surface of the eggs. Beat in vanilla, then add flour. Stir gently with a spoon until the batter is just combined. The batter will be thick!

Pour batter over the apples and use a spatula to squish down/spread it into the apples. Smoosh it/press down into the cracks until the batter is level with the apples in the pan.

Bake 55-60 minutes until a tester comes out clean. Cool for 10 minutes on a rack, then flip the cake out onto another rack, take off the parchment and flip onto a serving plate. Dust with cinnamon and powdered sugar when ready to serve. I enjoyed this both warm and chilled :)

Carnival Squash Recipes

We have a beautiful display of winter squash right now including: spaghetti squash, red kuri, butternut, buttercup, green or white acorn, and carnival. This week's CSA included a brightly colored carnival squash. For those of you who thought it was just for decor- here are a few yummy recipe links to take advantage of!

Creamy Carnival Squash Bisque

Carnival and Roasted Garlic Ravioli

Carnival Squash Risotto

Roasted Carnival Squash with Apples and Thyme

Quinoa Stuffed Carnival Squash

Eggplant Recipe! ta-da! Moussaka!

Attention my fellow CSA-ers. Can I tell you a horrid secret? Last week I skipped the eggplant on my CSA share. I had a back stock sitting on my counter from the last 2 weeks and it had officially overwhelmed me. But! I had forgotten my favorite eggplant recipe! The perfect remedy for eggplant overload and chilly evenings, cravings for comfort food and a little spice. This week I'm back on for those purple eggs.

Ladies and gentleman... Eggplant Moussaka!

Here's the link to a version similar to the one I use (good ole Mollie Katzen to the rescue) with the following exceptions:
*drop the eggplant down to 2lb and sub in 1lb of sliced potatoes (this adds some texture and keeps any eggplant frowners at bay).
*add a grated carrot to the sauce portion (a little sweet with that cinnamon to contrast the richness of the mushrooms)

How can you go wrong with tomato sauce and bechamel? 

Frying Peppers Recipe Ideas

We've got lots of frying peppers at the stand right now. Sweet and delicious- perfect for mixing with eggs and onions (a la breakfast tomorrow) or sausage and onions (a la Italian festival). I just found this neat-o idea on the interwebs: stuff 'em with sausage, homemade bread crumbs, garlic, sun dried tomatoes and olives- then roast them in the oven! This got me thinking.. 

More stuffing ideas for these pepps:
*chopped kalamata olives, a few chopped capers, parmesan, bread crumbs, olive oil and a sprinkling of dried oregano
*rice, feta cheese, shredded carrot, mushrooms, dill and pine nuts
*ricotta, parsley & basil, mozzarella, egg, pinch of mint and covered with marinara (pepper lasagna?!)
*quinoa, scallions, black beans, corn, oregano, cilantro and cheddar

If you get on a pepper kick and feel the need to hoard some more delicious ideas, check out this site!

Recipe of the Day

Lemon-Zucchini Cornmeal Cookies

(modified from Martha Stewart)

ingredients:

1/2 cup smart balance (or pure butter)

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup whole wheat flour (you could also used unbleached flour)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a box grater (about 1 cup)

method:

Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.


(picture and recipe submitted by CSA member Laura Novak)

Recipe of the Day

Linguine with Zucchini

ingredients:

Coarse salt

1 pound linguine - I like the al dente w/flax seed whole wheat linguine from Jansen’s

1/4 cup extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled

1 large onion, thinly sliced

4 medium zucchini, halved lengthwise, then sliced very thinly crosswise

black olives

whole or cherry tomatoes

fresh basil & parsley

1/2 teaspoon crushed red pepper flakes

method:

Fill a stockpot with water and bring to a boil over high heat. Add coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.

Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 2 to 3 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, tomatoes, basil, parsley, and red pepper flakes; season with salt to taste.

Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet with veggies and toss to combine. Transfer to a large platter, drizzle with olive oil, and sprinkle with parmesan; serve immediately.

(Thank you CSA member Laura Novak for this yummy recipe!)

Crusty Bread with Tomatoes and Fresh Mozzarella

This is a simple but amazingly delicious recipe passed on from our good customers, Steve and Nicole. It is easy and quick to make. Sort of like a fresh pizza on bread. 


Crusty Bread with Tomatoes and Mozzarella

(Serves 2-3)

ingredients:

5-6 medium tomatoes, chopped (can peel or not, I don't) 

3-4 garlic cloves, rough chop

handful fresh basil, rough chop

DiBruno fresh mozzarella, sliced med-thick

Fresh crusty bread, sliced thick (3/4 in)

Olive oil

salt and pepper

method:
Saute garlic in about 2 T. olive oil for 1-2 minutes on medium heat until fragrant. Add tomatoes and cook for 8-10 minutes until they release their juices and they look kind of "saucy". Add salt and pepper to taste. Top fresh tomato sauce with one layer of mozzarella slices in pan, arranging mozzarella around pan and one in middle. Turn down heat to medium low, put top on pan, and let mozzarella melt down, about 5 minutes. Slice crusty artisan-type fresh bread in thick slices. If using a baguette, slice on a diagonal so they are longer. When cheese is melted, using a spatula, scoop each clump of tomatoes and melted cheese onto a piece of bread. Top with a generous amount of fresh basil. 

(note: you will need about 2 medium or one large tomato per person. If making a larger batch, adjust garlic accordingly.)

Recipe of the Day

Sliced Tomatoes and Fresh Mozzarella with Basil

ingredients:

2 large tomatoes -sliced about 1/4” thick

One package of Claudio or DiBruno fresh mozzarella -sliced to match tomatoes

Handful of fresh basil - amount to taste, chop rough

Extra virgin olive oil 

Claudio 25 yr. Balsamic (can use regular balsamic vinegar)

Salt and pepper

method:

Layer alternating tomatoes and mozzarella fanning out across a plate. Lightly salt and pepper. Top with basil, tucking some under the slices of tomato and mozzarella. Drizzle generously with olive oil. Then, lightly, to taste, drizzle balsamic across top.  Serve right away. (If you make this ahead of time, wait until you are about to serve to add oil and balsamic.)

Serves 2-3.