Hello Week 19......I cannot believe we are on the brink of finishing the 2010 season!! One week to go and as you can see from the picture we are enjoying hearty greens including kale, collards and a sweet surprise – Swiss Chard. The squash family continues to provide great options for our dinner table including butternut, acorn and those cute pumpkin pie size pumpkins!
Now is a great time to roast your favorite pie making squash/melons and freeze in recipe quantities ahead of the fast approaching Holiday Season. For my family our choice for making holiday pies has always been to use a Cushaw Melon. A crookneck squash from the family Cucurbitaceae, fruits average 10 to 20 pounds, grow to be 12 to 18 inches long, and are roughly 10 inches in diameter at the bowl. The skin is whitish-green with mottled green stripes. The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making. The cushaw has a green summer squash flavor and scent to it. It has a smoky-ness in taste and is moist without being wet.
The Cushaw is very versatile as it can be used for both savory and sweet dishes! I've included a picture of this wonderful treat so you can more easily recognize it. In our area this is not easily found...typically it will be at a Farmer's Market or local CSA since this variety it typically grown in small batches. If you don't see them, ask, I'm sure local growers will know someone who has them available.
How to prepare squash for pie filling:
To prepare the squash/melon for use in pie recipes just wash the outside and dry. Cut into manageable pieces (4” to 6” chunks), remove seeds and then rub all over with olive oil. Place flesh side down on a sheet pan and bake in the oven at 350 degrees till they are fork tender. Remove from oven and scrape the flesh out with a spoon. Portion into pie recipe amounts and freeze in ziplock bags for later use.
NOTE: This is not just for pies, if you need a quick side dish – un-thaw, heat and add salt/pepper/butter and serve. You can also add to mashed potatoes for something a little different!
Stoneybrook Farm - 2011
Stoneybrook Farm
Friday, October 22, 2010
Wednesday, October 6, 2010
Shared Recipe Y'all....Chris W's Mac N Freak'n Great Cheese
You know we love sharing recipes and really get excited when friends and family share with us. Since our market basket this week also included Kale - I couldn't help but put this on the menu for the upcoming weekend...seriously, this is the best Mac N' Cheese recipe EVER!
With the holidays coming up this needs to be on your menu. Give it a try and let us know how you liked it.
Enjoy!
Cheryl
Chris W's Mac N Freak'n Great Cheese
INGREDIENTS:
4 cups dried macaroni
2 pounds collard, mustard, kale or turnip greens
14 tbsp of butter, divided, plus extra to grease the baking dish
1 1/2 tsp finely chopped garlic
4 tbsp all-purpose flour
4 cups heavy cream
4 tsp finely chopped fresh parsley
4 tsp finely chopped fresh thyme
2 tsp finely chopped fresh sage
1 tsp finely chopped fresh rosemary
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 lb grated sharp cheddar cheese
2/3 cup panko
HOW TO:
Preheat oven to 350F, butter a deep casserole dish
Cook and drain the macaroni
Rinse and remove the tough stems from the greens. Pat dry and cut into strips. Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add 4 tbsp butter and the garlic and heat until the butter is melted and the garlic is fragrant. Add the greens and cook, gently stir until wilted, about 5 minutes. Empty the greens out on top of the macaroni to drain.
In the same pot, heat 8 tbsp butter with the flour over medium heat, and stir for 3 minutes. Gradually add the cream and stir until thickened. Mix the parsley, thyme, sage, and rosemary in a small bowl. Stir the cayenne, salt, pepper, and half of the herb mixture into the cream sauce. Mix the collards and macaroni into the cream sauce.
**Chris's modification: I took about 1/4 of the cheese, and mixed it in to melt with the cream sauce**
Spread a layer of the greens and pasta mix in the baking dish, layer with the cheese, repeating with layers until the dish is full. Top with the panko and remaining herbs. Dot the top with the remaining butter. Bake uncovered until golden brown, about 45 minutes.
With the holidays coming up this needs to be on your menu. Give it a try and let us know how you liked it.
Enjoy!
Cheryl
Chris W's Mac N Freak'n Great Cheese
INGREDIENTS:
4 cups dried macaroni
2 pounds collard, mustard, kale or turnip greens
14 tbsp of butter, divided, plus extra to grease the baking dish
1 1/2 tsp finely chopped garlic
4 tbsp all-purpose flour
4 cups heavy cream
4 tsp finely chopped fresh parsley
4 tsp finely chopped fresh thyme
2 tsp finely chopped fresh sage
1 tsp finely chopped fresh rosemary
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 lb grated sharp cheddar cheese
2/3 cup panko
HOW TO:
Preheat oven to 350F, butter a deep casserole dish
Cook and drain the macaroni
Rinse and remove the tough stems from the greens. Pat dry and cut into strips. Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add 4 tbsp butter and the garlic and heat until the butter is melted and the garlic is fragrant. Add the greens and cook, gently stir until wilted, about 5 minutes. Empty the greens out on top of the macaroni to drain.
In the same pot, heat 8 tbsp butter with the flour over medium heat, and stir for 3 minutes. Gradually add the cream and stir until thickened. Mix the parsley, thyme, sage, and rosemary in a small bowl. Stir the cayenne, salt, pepper, and half of the herb mixture into the cream sauce. Mix the collards and macaroni into the cream sauce.
**Chris's modification: I took about 1/4 of the cheese, and mixed it in to melt with the cream sauce**
Spread a layer of the greens and pasta mix in the baking dish, layer with the cheese, repeating with layers until the dish is full. Top with the panko and remaining herbs. Dot the top with the remaining butter. Bake uncovered until golden brown, about 45 minutes.
Polenta!
Week 17, Fall is in full swing, came in rather like a lion this year and I hope that doesn't bode for a wicked cold winter!! The market basket is full of fall goodies...beets, acorn and butternut squash and some colorful patty pans. We're trying all sorts of different things lately - last night we turned zucchini into thin strips and sauted them like spaghetti and topped it with red sauce and grated Pecorino...it really was good and quite filling.
Looking at the abundance of squash I thought why not make a savory polenta and serve the squash as a side. Here is a great recipe that comes out great every time. I'll give credit where credit is due - this one came from Barefoot Contessa and our twist is using Sage in place of the Rosemary.
Hope you enjoy!
Cheryl
ROSEMARY POLENTA (Barefoot Contessa Recipe)
INGREDIENTS:
1 stick unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying
HOW TO:
Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. (I spray the pan with Pam!)
Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
OPTIONS:
We switched up and substituted fresh Sage for the Rosemary.
You can have some fun with this if you are near the holidays by using cookie cutters!
Looking at the abundance of squash I thought why not make a savory polenta and serve the squash as a side. Here is a great recipe that comes out great every time. I'll give credit where credit is due - this one came from Barefoot Contessa and our twist is using Sage in place of the Rosemary.
Hope you enjoy!
Cheryl
ROSEMARY POLENTA (Barefoot Contessa Recipe)
INGREDIENTS:
1 stick unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying
HOW TO:
Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. (I spray the pan with Pam!)
Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
OPTIONS:
We switched up and substituted fresh Sage for the Rosemary.
You can have some fun with this if you are near the holidays by using cookie cutters!
Tuesday, October 5, 2010
Fall infused Chinese Cooking - Squash Lo Mein
Who says you can't adapt recipes to fit seasonal harvest? Looking at what was on hand in the house, we determined that we could we come up a dish that would fill our hankering for Chinese food and use up our more Fall focused ingredients. Voila - Squash Lo Mein!! Super simple to pull together – certainly a dinner that could work for a busy family.
Hope you give this a try.....and please, feel free to share your recipe ideas and adaptations with us!!
Enjoy
Cheryl
Squash Lo Mein
INGREDIENTS:
1 small butternut squash peeled/seeded/cut into 1” pieces
1 small onion chopped
8 Sage leaves, sliced thin
1 large clove of garlic minced
1 2” thumb of fresh ginger, minced
1 Teaspoon Kosher Salt
1/4 Teaspoon of ground black pepper
1 Teaspoon Chinese 5 Spice blend
2 Tablespoons Hoisin Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Pepper jelly
¾ cup chicken stock
1 teaspoon butter
Sesame oil
Thin Spaghetti for 4 people, cooked/drained
We added 3/4 cup of Duck confit we had in the fridge to our sauce before serving!
HOW TO:
Cook off your spaghetti just till al dente, drain and toss with just a bit of Sesame oil and set aside.
In large saute pan add a tablespoon or two of olive oil and 1 teaspoon butter over medium heat. Add squash and onion and salt/pepper, then allow to caramelize and soften. Add sage, garlic, ginger and saute till squash is tender but not overdone. Add chicken stock, jelly, Hoisin sauce and soy sauce, Chinese 5 spice and simmer for a couple minutes to just create your sauce. Add cooked spaghetti and serve!
OPTIONS: Add a protein like tofu or chicken, top with chopped spring onion, try other seasonings, vegetables or add hot pepper flakes for some heat!
Hope you give this a try.....and please, feel free to share your recipe ideas and adaptations with us!!
Enjoy
Cheryl
Squash Lo Mein
INGREDIENTS:
1 small butternut squash peeled/seeded/cut into 1” pieces
1 small onion chopped
8 Sage leaves, sliced thin
1 large clove of garlic minced
1 2” thumb of fresh ginger, minced
1 Teaspoon Kosher Salt
1/4 Teaspoon of ground black pepper
1 Teaspoon Chinese 5 Spice blend
2 Tablespoons Hoisin Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Pepper jelly
¾ cup chicken stock
1 teaspoon butter
Sesame oil
Thin Spaghetti for 4 people, cooked/drained
We added 3/4 cup of Duck confit we had in the fridge to our sauce before serving!
HOW TO:
Cook off your spaghetti just till al dente, drain and toss with just a bit of Sesame oil and set aside.
In large saute pan add a tablespoon or two of olive oil and 1 teaspoon butter over medium heat. Add squash and onion and salt/pepper, then allow to caramelize and soften. Add sage, garlic, ginger and saute till squash is tender but not overdone. Add chicken stock, jelly, Hoisin sauce and soy sauce, Chinese 5 spice and simmer for a couple minutes to just create your sauce. Add cooked spaghetti and serve!
OPTIONS: Add a protein like tofu or chicken, top with chopped spring onion, try other seasonings, vegetables or add hot pepper flakes for some heat!
Sunday, October 3, 2010
"We got GAME" ...Duck and Venison that is!
Welcome to week 16! Refreshing, but somewhat overwhelming, rains this past week rejuvenated our lawn and the crops coming out of Stoneybrook we are happy to say!! The pic is full of wonderful items, from the field and from their store. They have a gentlemen pressing apples for fresh cider and it is amazing! We've had it hot and spiced, added it to our Butternut Squash Soup and are really loving it!
This weekend Bill and I demo'd and prepared some dishes for a private function using Game as the main focus. We did recipes with Duck and Venison and they were all well received. Today's posting will be long as I've included all the recipes for your enjoyment. Just remember you can adapt using other proteins – so experiment and most of all have fun cooking!!
Enjoy!
Cheryl
Duck Confit
We prepared the Red Grape and Rosemary pizza recipe and added the Duck Confit – it was so complementary and we encourage you to try this!!
INGREDIENTS:
Legs/thighs from one Duck
1 Tablespoon Kosher Salt
½ Teaspoon of ground black pepper
4 Cloves of Garlic
2 Tablespoons fresh Thyme
1 Teaspoon Black Peppercorns (cracked with a rolling pin)
1/2 Teaspoon Kosher salt
2 Bay Leaves
3-4 Cups of Olive Oil
HOW TO:
With legs skin side down on a cutting board sprinkle lightly with salt and pepper. Top with ½ the garlic cloves, thyme and bay leaves. Top with the Thighs and repeat with salt/pepper/garlic/thyme and bay leaves. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat that will have been created while the duck was refrigerated and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of a large cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in an airtight container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.
Duck Breast with Ginger-Cherry Gastrique Sauce
INGREDIENTS:
2 Duck Breasts
1/2 cup pitted cherries
1/4 cup cherry juice
½ teaspoon ginger, microplaned
2 tablespoons Champagne vinegar
3 tablespoons granulated sugar
Duck HOW TO: Use cast iron or stainless pan – do not use a non-stick pan!
Score each breast fat only in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
Sprinkle the fat side generously and dust with black pepper
Heat skillet over medium high heat. Place duck breasts fat side down and cook until the skin is golden brown (about 5 min). Remember watch it carefully you want to crisp the skin, but not overcook the meat.
Remove the drippings from the pan before placing in the oven.
Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
Do NOT turn your breasts, keep them fat side down.
Remove and place on cutting board to let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal. Place a couple slices over top your polenta and top with Cherry-Ginger sauce.
Sauce HOW TO: (to be made while the duck is resting)
In a medium size stainless steel pot, combine the vinegar and sugar and cook over a low heat until the sugar has dissolved, about 2 minutes.
Add the juice and simmer over low heat for 6-10 minutes.
Add cherries set the pan aside off the heat.
Venison Tenderloin with Vension Sauce
INGREDIENTS:
1 Venison tenderloin
1 large carrot, diced
1 small onion, diced
1 stalk celery, diced
Kosher salt and ground black pepper
Bouquet Garni: In a small piece of cheesecloth: 5 peppercorns, 1 bay leaf, 1 teaspoon fresh parsley, 2 sprigs fresh thyme – gather it up and tie with a piece of twine
2 Tablespoons Red Currant Jelly
1 Tablespoon Red Wine Vinegar
¾ Cup Red Wine (what you would drink!!)
Salt/Pepper
1 Tablespoon Demi Glace (veal-you can get this in the meat section at Wegman's)
Splash of heavy cream
HOW TO: Use cast iron or stainless pan – do not use a non-stick pan!
Season the tenderloin with salt and pepper.
Heat the pan, add a splash of olive oil and sear the tenderloin on all side, nice golden brown.
Transfer pan and meat to a preheated 400 degree oven and cook for 10-15 minutes (med rare, inside temp 140 degrees using a meat thermometer)
Remove from oven and transfer meat to a cutting board to rest while you make the sauce.
Sauce HOW TO:
In pan with venison drippings add diced carrot/onion/celery and the bag of spices and saute till tender. Add the vinegar and red wine and simmer till reduced by ½ its volume.
Add the red currant jelly and demi glaze.
Taste and add salt/pepper to your liking.
Using a fine mesh strainer, pour the sauce through into a saucepan back over a very low heat
Add just a splash of heavy cream and whisk gently.
SERVING:
Slice the tenderloin in ½ inch slices and serve topped with the sauce.
This weekend Bill and I demo'd and prepared some dishes for a private function using Game as the main focus. We did recipes with Duck and Venison and they were all well received. Today's posting will be long as I've included all the recipes for your enjoyment. Just remember you can adapt using other proteins – so experiment and most of all have fun cooking!!
Enjoy!
Cheryl
Duck Confit
We prepared the Red Grape and Rosemary pizza recipe and added the Duck Confit – it was so complementary and we encourage you to try this!!
INGREDIENTS:
Legs/thighs from one Duck
1 Tablespoon Kosher Salt
½ Teaspoon of ground black pepper
4 Cloves of Garlic
2 Tablespoons fresh Thyme
1 Teaspoon Black Peppercorns (cracked with a rolling pin)
1/2 Teaspoon Kosher salt
2 Bay Leaves
3-4 Cups of Olive Oil
HOW TO:
With legs skin side down on a cutting board sprinkle lightly with salt and pepper. Top with ½ the garlic cloves, thyme and bay leaves. Top with the Thighs and repeat with salt/pepper/garlic/thyme and bay leaves. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat that will have been created while the duck was refrigerated and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of a large cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in an airtight container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.
Duck Breast with Ginger-Cherry Gastrique Sauce
INGREDIENTS:
2 Duck Breasts
1/2 cup pitted cherries
1/4 cup cherry juice
½ teaspoon ginger, microplaned
2 tablespoons Champagne vinegar
3 tablespoons granulated sugar
Duck HOW TO: Use cast iron or stainless pan – do not use a non-stick pan!
Score each breast fat only in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
Sprinkle the fat side generously and dust with black pepper
Heat skillet over medium high heat. Place duck breasts fat side down and cook until the skin is golden brown (about 5 min). Remember watch it carefully you want to crisp the skin, but not overcook the meat.
Remove the drippings from the pan before placing in the oven.
Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
Do NOT turn your breasts, keep them fat side down.
Remove and place on cutting board to let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal. Place a couple slices over top your polenta and top with Cherry-Ginger sauce.
Sauce HOW TO: (to be made while the duck is resting)
In a medium size stainless steel pot, combine the vinegar and sugar and cook over a low heat until the sugar has dissolved, about 2 minutes.
Add the juice and simmer over low heat for 6-10 minutes.
Add cherries set the pan aside off the heat.
Venison Tenderloin with Vension Sauce
INGREDIENTS:
1 Venison tenderloin
1 large carrot, diced
1 small onion, diced
1 stalk celery, diced
Kosher salt and ground black pepper
Bouquet Garni: In a small piece of cheesecloth: 5 peppercorns, 1 bay leaf, 1 teaspoon fresh parsley, 2 sprigs fresh thyme – gather it up and tie with a piece of twine
2 Tablespoons Red Currant Jelly
1 Tablespoon Red Wine Vinegar
¾ Cup Red Wine (what you would drink!!)
Salt/Pepper
1 Tablespoon Demi Glace (veal-you can get this in the meat section at Wegman's)
Splash of heavy cream
HOW TO: Use cast iron or stainless pan – do not use a non-stick pan!
Season the tenderloin with salt and pepper.
Heat the pan, add a splash of olive oil and sear the tenderloin on all side, nice golden brown.
Transfer pan and meat to a preheated 400 degree oven and cook for 10-15 minutes (med rare, inside temp 140 degrees using a meat thermometer)
Remove from oven and transfer meat to a cutting board to rest while you make the sauce.
Sauce HOW TO:
In pan with venison drippings add diced carrot/onion/celery and the bag of spices and saute till tender. Add the vinegar and red wine and simmer till reduced by ½ its volume.
Add the red currant jelly and demi glaze.
Taste and add salt/pepper to your liking.
Using a fine mesh strainer, pour the sauce through into a saucepan back over a very low heat
Add just a splash of heavy cream and whisk gently.
SERVING:
Slice the tenderloin in ½ inch slices and serve topped with the sauce.
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