Bon Appetit November 2012 Makes about 1 1/2 Cups
3/4 tsp Salt, divided, plus more
1 lb. Kale (the recipe calls for Tuscan Kale, but I have used the Red Russian)
Chop the stems finely
1/4 cup plus 2 TB Extra Virgin Olive Oil
1/2 sprig Rosemary
1 dried Chile de Arbol, broken into 4 pieces
1 cup sliced Yellow Onion
Freshly Ground Black Pepper
2 Garlic cloves, thinly sliced
Bring a large pot of heavily salted water to a rapid boil. Working in 2 batches blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside. Heat large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 tsp salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Continue cooking until onion is soft and starting to brown, 5-7 minutes. Add remaining 2 TB oil and kale; stir to coat. Season with 1/4 tsp salt, reduce heat to medium-low and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.
Archive for the ‘Eatwell Recipes’ Category
Bon Appetit November 2012 Makes about 1 1/2 Cups
Makes about 8 medium sized Latkes – Lorraine
1 lb. New Potatoes, washed really well then grated
2 Eatwell Farm Eggs, slightly beaten
2 TB Matzo Meal or Breadcrumbs
3/4 to 1 tsp Salt, depending on your salt preference
1/8 tsp fresh grated Nutmeg
1/2 cup Sautéed Leeks
1 TB Parsley, chopped
Zest from 1 Lemon
Oil for cooking
Put the grated potatoes into a kitchen towel and ring out as much moisture as possible. Add the potatoes and all the rest of the ingredients into a mixing bowl with the slightly beaten eggs. Mix well, easiest to use your hands. Let mixture sit at least 5 minutes giving the matzo meal or breadcrumbs time to absorb some of the liquid. Heat about 1/2” oil in a fry pan to medium high. The mixture should have enough texture to gently form a patty in your hand, gently ease into the hot oil, fry until golden, flip and fry until golden. Serve and enjoy immediately.
Serves 8-10 Bon Appetit November 2012
2 lb. country Style White Bread, crusts removed, torn into 1 inch pieces
3/4 cup Extra Virgin Olive Oil
2 TB Fennel Seeds
1/4 cup (1/2 stick) Unsalted Butter
2 sprigs Rosemary
1 Dried Chile de Arbol, broken in half
1 1/2 cups minced Fennel
1 1/2 cups minced Onions
2 TB fresh Thyme leaves
3 Garlic Cloves, thinly sliced
Salt and Freshly Ground Black Pepper
Slow-Cooked Kale (recipe below)
1/2 cup Dry White Wine
3 1/2 cups Eatwell Farm Chicken Stock
2 large Eatwell Farm Eggs, beaten to blend
Preheat oven to 400F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Divide equally between 2 rimmed baking sheets. Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl. Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Kale to croutons. If you are using sausage, cook to well and crumbly then add in to the rest of the ingredients. Boil wine in same skillet over medium-high heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2 inch baking dish. Cover with foil. Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.
Servings depend on how much Salad you Eat! – Lorraine
1 bunch of Lettuce, washed well and chopped
1/4 Lb of Spinach, washed really well, bottoms trimmed OPTIONAL
2 Satsuma Mandarins, peeled, broken into separate wedges and cut in half
3 to 4 Radishes, washed, very thinly sliced
3 TB toasted Walnuts, coarsely chopped
2 – 3 Persimmons, if you have any left from a previous box, thinly sliced
Put the lettuce and spinach in a salad bowl and top with mandarins, radishes and walnuts.
1 TB Dark Miso
1 TB Honey
2 TB Hot Water
2 TB Apple Cider Vinegar
1/4 Olive Oil
2 TB Toasted Sesame Oil
Mix miso, honey and hot water, then add vinegar, stir. Slowly drizzly in olive oil, then sesame oil stirring constantly to emulsify. Drizzle Miso Dressing over the top of the salad. The flavor is quite strong so it won’t take much and doesn’t need any added salt.
La Cucina Italiana October 2013 Serves 4
This recipe is actually done in a tomato soup with shrimp, I have amended the recipe to make it a little more simple and vegetarian, serving the eggplant ravioli with your favorite tomato sauce. If you would like the full recipe email me at firstname.lastname@example.org. – Lorraine
1 Eggplant about 1 1/4 lb.
1 1/4 cup fresh Ricotta Cheese (10 oz)
1 TB finely grated Grana Padano or Parmigiano Reggiano cheese
Finely grated zest of 1 Lemon
1/4 tsp dried Oregano
Unbleached flour for dusting
Peel 2 inch wide strips of skin from opposite sides of eggplant and discard. Using and adjustable blade slicer of a chefs knife, cut eggplant lengthwise into 20 1/8 inch thick slices. Season both sides of eggplant slices with salt. Heat a large nonstick skillet over medium heat. Cook eggplant slices in a single layer in batches until light brown and pliable, 30 seconds per side, then transfer to a tray. In a bowl, combine ricotta, Grana Padano, zest and generous pinch salt and pepper. In a small skillet, combine 1 TB oil and oregano; gently warm over low heat until fragrant, about 1 minute. Add to cheese mixture; stir to combine. Place 1 TB cheese mixture on each eggplant slice, then roll up slices beginning with a short end, pressing gently to flatten slightly once rolled. Lightly dust dry tray with flour. Place eggplant ravioli on tray; lightly dust ravioli with flour. In a 10 to 12 inch skillet, heat 1/4 cup oil over medium high heat until shimmering; fry ravioli in 2 batches, turning pieces once and adding remaining tablespoon oil to skillet after first batch,, until golden on both sides, about 8 minutes total. Drain on paper towels, then season with salt. Serve with your favorite tomato sauce or in tomato soup.
One of the recipes uses asparagus, goat cheese, and lemon, but I have converted it to summer squash and basil. If you would like to sweeten it up a bit add some of the apricots or even some sliced strawberries.
1 TB good Vegetable Oil
1 lb Summer Squash, cubed
Salt and Pepper
2 1/2 TB EVO
1 Onion, chopped including the green tops
1 tsp grated Lemon Zest plus 2 TB Juice
1 recipe Brown Rice for Salad
4 oz Feta, crumbled
1/2 cup Slivered Almonds, toasted
1/4 cup Chopped fresh Basil
Heat vegetable oil in a skillet over medium high heat until shimmering. Add the summer squash and cook until just tender, if you let it cook too long it turns mushy. Whisk olive oil, onion, lemon zest and juice, 1/2 tsp salt and freshly ground pepper together in a bowl. Transfer cooled rice to large bow. Add summer squash and all but 2 TB feta, and dressing, toss to combine. Let stand for 10 minutes. Add 1/3 cup almonds and 3 TB basil, toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 TB feta and remaining basil. Serve
When I was a young girl I loved watching cooking shows. I still do when I have the chance. Jacque and Julia, together or separately were always my favorites because they always taught you a basic technique while showing you a recipe. As an example a basic roux, understanding the fine little points of making a good one, is more than slapping a pad of butter and a spoonful of flour into a pan and cooking, it is timing, allowing the butter to melt to the point of bubbling, then adding the flour and cooking it just until it begins to turn golden. With that simple knowledge you can build from there to all sorts of fabulous creamy sauces. Cook’s magazine is another fantastic resource for techniques and also explanations of why we do things and how it effects the end product, the science behind it all. When you have some basic understanding of how and why things work you easily jump to creating your own recipes or editing the ones you find interest you. In the current issue of Cook’s they did a variety of Brown Rice Salads. Here is a basic recipe for the Brown Rice For Salad:
Cook’s preferred the flavor of brown basmati rice, but also say that any long-grain brown rice is acceptable. For the vinegar or citrus juice you will want to use the same as what is in your dressing recipe.
1 1/2 cups long-grain brown rice
2 tsp Salt
2 tsp vinegar or Citrus Juice
Bring 3 Qts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper lined rimmed baking sheet, and spread into even layer. Drizzle rice with vinegar or citrus juice and let cool completely, about 15 minutes.
It has been a dream of mine to offer a weekend cooking class/camp for our younger members (9 to 12 year olds). I am hoping to organize at least one of these this year to give it a try, see how it goes and maybe ramp up for next year, or possibly offer a few weekends during the school year.
It would go something like this: drop off late Saturday morning and come back to the farm Sunday evening to enjoy a meal with your child/children, prepared and served by them. The weekend would start with a quick lunch and chance to meet everyone. In the afternoon they would walk out to the fields with Nigel to learn about what is growing and see what we will be using the next day for the dinner. Visit the animals, enjoy a simple supper and make it an early night. In the morning have breakfast then go out into the field to harvest what we need for the big dinner, come back in and get started. Dinner will be family style and early. I am planning on parents arriving back on the farm around 4 and eating before 5.
I would love to do a trial run, so if any of you are interested in having your kids participate please get in touch, email@example.com. Again I am looking at an age group of 9 to 12 year olds and maybe 6 to 8 kids. If there are a lot of older kids who are interested in doing something like this I am open to trying it on a different weekend.
Cost $50.00 per child Thanks, Lorraine
5 TB Butter
1/2 Carrot, chopped
1/2 Onion, chopped
8 cups herbs: Cilantro, Chives, Spinach, Sorrel, Lettuce leaves
2 small Potatoes, peeled and cut into chunks
1 TB salt plus to taste
4 cups water or more to cover, OR Eatwell Farm Chicken Stock
Optional: croutons, chives, herby oil, sour cream, yogurt to garnish
Melt the butter in a big soup pot. Add the carrot and onion and cook until tender . Add the potatoes, water and salt. Bring to a boil, reduce the heat, and cook at a simmer until the potatoes are completely tender and beginning to fall apart. Add the herbs. Taste the soup and salt until the broth tastes good. Blend in batches until it is as smooth as possible. If the soup seems fibrous, pour it through a fine-mesh sieve. This can be served hot or cold.
Squeeze with lemon juice just before serving and top with little croutons and any other herbs or garnishes.
This past weekend, one of our market crew, Amie Bailey, recommended a book, “An Everlasting Meal” by Tamar Adler. Found the ebook version and started reading first thing Sunday morning. She was right, it is fantastic. Not so much a cookbook, however it does have great recipes, but really more of narrative about food, eating and cooking. Many chapters cover ways of saving or recovering from mistakes like over cooking and under cooking, but what I really loved was the way she explained the process of treating food, primarily vegetables by layering use and process to make multiple meals throughout the week. Tamar recommends putting all your vegetables out on the counter and cooking many of them right away. She particularly likes roasting and light boiling. By doing this preparation step before refrigerating you are half way to a multitude of meals. A great example is the Garlicky Leaf, Stem and Core Pesto which I think would taste wonderful on steamed or roasted broccoli crowns and the pesto itself of course uses the core which so often is simply tossed into the compost bucket. It would also taste great on roasted or boiled potatoes!
Garlicky Leaf, Stem and Core Pesto
from ‘An Everlasting Meal’ Tamar Adler
4 to 5 cups stems, leave, and cores of cauliflower, broccoli, kale, collard greens, Swiss chard, cabbage, sliced or diced into 1/2” pieces
3 cloves garlic
1/2 cup olive oil
1/2 tsp Salt
Put everything in a pot just big enough to hold it and add water to cover by half. Cook it at below a simmer until anything you prod with a wooden spoon is smashable. Keep just enough water in the pot to make sure the bottom’s not burning, adding a little water as you need it. When everything is soft, puree it quickly in a blender or food processor, or simply smash it with a wooden spoon until you get tired, leaving moments of appealing irregular textures.
This is delicious dolloped on toast with grated Parmesan, or treated as a side dish and served with fish or meat, or, with a cup of Parmesan cheese added, mixed with hot pasta.