I made this soup for one of my co-worker's going away lunch. Damp, gray, early winter day and a bit sad to see him leaving for the West Coast - so a warm soup send off was just what the event required. Paired with local pumpkin seed rolls and a crisp salad topped with pomegranate seeds and a lemon vinaigrette the meal was complete.
Enjoy!
Italian Wedding Soup
Ingredients:
1/2 lb ground meatloaf mix (veal, turkey, beef)
1 egg
2 1/2 tablespoons dry bread crumbs
1 1/2 tablespoons Parmesan
1 teaspoon Italian Seasoning
1/2 teaspoon onion powder
1 32 oz container Chicken Stock
1 32 oz container Vegetable Stock
2 cups water
3 cups chopped soup greens - recommendations: Kale, Escarole, Spinach, Collards (stems removed)
1 cup Orzo pasta
1 cup fine chop carrots
How to:
In a large soup pot add: stocks and bring to boil; add greens, carrots, pasta and 1 cup water - stir occasionally to keep pasta from sticking.
In a mixing bowl add: ground meat blend, bread crumbs, egg (beaten), Parmesan, Italian seasoning, onion powder and mix till fully incorporated. Using a small scoop make meatballs and drop immediately into the boiling mixture.
Add additional cup of water then cook soup at a simmer, once all meatballs are in, for approximately 30 min stir gently and occasionally.
Serve topped with some grated Parmesan cheese.
Stoneybrook Farm - 2011
Stoneybrook Farm
Friday, December 5, 2014
Wednesday, March 19, 2014
Buttermilk Pie - Crustless with Drunken Strawberries
Need a quick dessert that isn't too sweet? Hate messing with pie crusts? I have the treat for you....Buttermilk Pie (crustless) topped with Drunken Strawberries.
1/3 cup melted butter
1 1/4 cup sugar
3 eggs
1 cup buttermilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup Bisquick
Mix sugar/butter well, add eggs, buttermilk, extracts and blend well...add Bisquick and mix just till blended together.
You can bake this in a greased 9" pie plate OR you can use a Texas muffin pan greased, line with cupcake cups, spray with Pam and fill 3/4 full with batter. Either way bake in a 350 degree oven for 30-35 min.
Topping:
2 pints of fresh strawberries, hulled and sliced
Cake Vodka
2 Tablespoons sugar
Put the sliced strawberries in a mixing bowl, add 1/4 cup Cake flavored Vodka and sugar. By hand, crush strawberries and vodka together just to release juice, cover and put in fridge till dessert time.
Either put a slice of pie if you use the pie plate option or a single pie from the muffin tin, remove cupcake paper and invert on serving plate. Top with strawberries. You can add whipped cream if you like.
ENJOY!!!
1/3 cup melted butter
1 1/4 cup sugar
3 eggs
1 cup buttermilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup Bisquick
Mix sugar/butter well, add eggs, buttermilk, extracts and blend well...add Bisquick and mix just till blended together.
You can bake this in a greased 9" pie plate OR you can use a Texas muffin pan greased, line with cupcake cups, spray with Pam and fill 3/4 full with batter. Either way bake in a 350 degree oven for 30-35 min.
Topping:
2 pints of fresh strawberries, hulled and sliced
Cake Vodka
2 Tablespoons sugar
Put the sliced strawberries in a mixing bowl, add 1/4 cup Cake flavored Vodka and sugar. By hand, crush strawberries and vodka together just to release juice, cover and put in fridge till dessert time.
Either put a slice of pie if you use the pie plate option or a single pie from the muffin tin, remove cupcake paper and invert on serving plate. Top with strawberries. You can add whipped cream if you like.
ENJOY!!!
Sunday, September 15, 2013
Most of you that know me realize I have a couple passions, outside my family that is, one is food and the other is music. My husband and I produce live shows here in VA, intimate groups in very cool venues and we strive to have the experience as great for our artists as we know it will be for our attendees. In an effort to care for our musical talent we prepare meals/snacks that suit their dietary choices. Some prefer vegetarian selections and we created this one just for them....served in lettuce wraps and topped with a fresh vinaigrette you can't go wrong for a side or a main dish choice! Enjoy.
Quinoa - Sweet n Savory
Quinoa - Sweet n Savory
Ingredients:
1 medium onion (yellow or vidallia)
1/4 cup chopped dried apricots
1/4 cup dried cranraisins
1/4 cup chopped almonds (you can use sliced if you like)
1/4 cup chopped carrots
2 cups vegetable broth
1 cup Quinoa, rinsed well
1 cup Quinoa, rinsed well
1/4 cup chopped flat leaf parsley
salt and pepper to taste
dash or two of caynne
dash of ground corriander
Vegetable oil
Prep all your ingredients (measure, chop, rinse, etc)
In a skillet over medium heat add a couple tablespoons of vegetable oil, add your onion and carrots and sautee for about 5 min till they start to soften - then add your fruit. Continue cooking, adding some more oil if needed to keep them moist, for about another 5 min till all ingredients are softened but not mushy.
In a saucepan - add vegetable broth, spices (start with 1/2 teaspoon of salt and pepper for the cooking process - you can more after the dish is done if needed). Add the sauteed vegetables and rinsed quinoa - bring to a boil over medium-high heat, stir just to ensure ingredients are not sticking to pan or each other. Once this is at a boil, reduce heat till the mixture is at a simmer and cover. Cook for about 15-20 min. Test for tenderness and that the broth has been absorbed.
When done, turn out onto a cookie sheet and fluff evenly across the pan and allow to cool. When cooled put in a bowl, add parsley and nuts, and taste to see whether you feel it needs any more salt/pepper. Cover and refrigerate.
Saturday, June 23, 2012
SPICED RYE LEMONADE
Want a sipper to enjoy the front porch, or the backyard swing....or maybe a hammock a the beach, then this is the beverage for you!! (we know, we tried it, loved it and wanted to share!)
Step One: Simple Syrup
In a saucepan combine the following:
2 Cups Water
3 Cups Sugar
3 Cinnamon Sticks
20 Whole Cloves
1 Vanilla Bean (whole)
1/2 a lemon (squeezed and thrown in the pot)
1 whole nutmeg (I put mine in a sandwich bag and gave it a whack with a heavy pan, then dumped the pieces into the pot)
Bring up to a simmer, stir every couple min to make sure the sugar gets dissolved in the liquid.......keep on low heat for an hour!
COOL and transfer to a Mason Jar or similar container and store in fridge.
Step Two: Make the Lemonade
Juice 6 lemons over a mesh strainer to catch the pulp and seeds.
Pour juice into a measuring cup....see how much it equals to THEN
Add equal amount of water and equal amount of simple syrup.
That is your lemonade - put in a pitcher or similar container and store in fridge.
Step Three: MAKE THE DRINK!!
For each serving - 1.5 oz rye (Catoctin Creek Roundstone Rye if possible)
3 oz lemonade
Serve over crushed ice
Stir
Garnish with a slice of lemon and a mint leaf
ENJOY!!!
CB
Want a sipper to enjoy the front porch, or the backyard swing....or maybe a hammock a the beach, then this is the beverage for you!! (we know, we tried it, loved it and wanted to share!)
Step One: Simple Syrup
In a saucepan combine the following:
2 Cups Water
3 Cups Sugar
3 Cinnamon Sticks
20 Whole Cloves
1 Vanilla Bean (whole)
1/2 a lemon (squeezed and thrown in the pot)
1 whole nutmeg (I put mine in a sandwich bag and gave it a whack with a heavy pan, then dumped the pieces into the pot)
Bring up to a simmer, stir every couple min to make sure the sugar gets dissolved in the liquid.......keep on low heat for an hour!
COOL and transfer to a Mason Jar or similar container and store in fridge.
Step Two: Make the Lemonade
Juice 6 lemons over a mesh strainer to catch the pulp and seeds.
Pour juice into a measuring cup....see how much it equals to THEN
Add equal amount of water and equal amount of simple syrup.
That is your lemonade - put in a pitcher or similar container and store in fridge.
Step Three: MAKE THE DRINK!!
For each serving - 1.5 oz rye (Catoctin Creek Roundstone Rye if possible)
3 oz lemonade
Serve over crushed ice
Stir
Garnish with a slice of lemon and a mint leaf
ENJOY!!!
CB
Saturday, June 16, 2012
Easiest Monkey-Bread EVER!!!
Good Morning - here's a simple recipe for a quick breakfast treat. Since Father's Day is tomorrow - well any one of your kids, with minimal supervision, could put this together as a surprise for Dad - along with a cup of coffee and lots of laughter - certainly a great way to start the day!!
Ingredients:
3/4 cup granulated sugar
1 heaping Tablespoon of Cinnamon
1 pkg of Cook n Serve Butterscotch Pudding mix
1/2 cup chopped nuts (optional)
1/2 cup butter (melted)
3 10-oz containers of your favorite refrigerated biscuits
How to:
Preheat oven to 350 degrees
Prep a bundt or fluted cake pan with non-stick spray
In a bowl (or a ziplock bag) mix the sugar, cinnamon and pudding mix well.
set aside
In a separate bowl, melt the butter
Pop open the tubes of biscuits and, one at a time, roll in the butter then roll in the dry mix till well coated. Lay coated biscuits in the pan and overlap layer by layer till all of them are used.
Bake for 30-35 minutes and serve!
Ingredients:
3/4 cup granulated sugar
1 heaping Tablespoon of Cinnamon
1 pkg of Cook n Serve Butterscotch Pudding mix
1/2 cup chopped nuts (optional)
1/2 cup butter (melted)
3 10-oz containers of your favorite refrigerated biscuits
How to:
Preheat oven to 350 degrees
Prep a bundt or fluted cake pan with non-stick spray
In a bowl (or a ziplock bag) mix the sugar, cinnamon and pudding mix well.
set aside
In a separate bowl, melt the butter
Pop open the tubes of biscuits and, one at a time, roll in the butter then roll in the dry mix till well coated. Lay coated biscuits in the pan and overlap layer by layer till all of them are used.
Bake for 30-35 minutes and serve!
Monday, June 11, 2012
Corn Pudding - life after corn on the cob!
Typically I use this recipe at Thanksgiving, but with summer upon us there's no reason you can't use fresh - just make your own creamed corn and use the same volume as the canned variety! (now don't get all "organic" on me...yes, sometimes we have to use canned veggies instead of fresh due to season or time constraints!)
For my friends on gluten free diets - I've played with using cornstarch to replace the flour and increasing eggs to 5 - seems to do ok!
1 stick melted butter
4 eggs, beaten
1 17 oz cans of creamed corn
1 17 oz can of sweet corn kernels
2 5 oz cans evaporated milk
1 Tablespoon sugar
6 Tablespoons Matzo meal
1 1/2 Teaspoons kosher salt
1/8 Teaspoon Cayenne pepper
Preheat oven to 350 degrees
"Pam" a 2 quart casserole dish
Melt butter (I usually just use the microwave)
In a mixing bowl combine milk, eggs, sugar, salt, cayenne and beat well, add butter. Stir in creamed corn and sweet corn kernels and Matzo meal, mix well.
Pour into casserole and set in a pan filled with hot tap water about 1/2 way up the side of the dish.
Bake 1 1/2 hours or until set.
Serve hot, room temp or even cold!
For my friends on gluten free diets - I've played with using cornstarch to replace the flour and increasing eggs to 5 - seems to do ok!
1 stick melted butter
4 eggs, beaten
1 17 oz cans of creamed corn
1 17 oz can of sweet corn kernels
2 5 oz cans evaporated milk
1 Tablespoon sugar
6 Tablespoons Matzo meal
1 1/2 Teaspoons kosher salt
1/8 Teaspoon Cayenne pepper
Preheat oven to 350 degrees
"Pam" a 2 quart casserole dish
Melt butter (I usually just use the microwave)
In a mixing bowl combine milk, eggs, sugar, salt, cayenne and beat well, add butter. Stir in creamed corn and sweet corn kernels and Matzo meal, mix well.
Pour into casserole and set in a pan filled with hot tap water about 1/2 way up the side of the dish.
Bake 1 1/2 hours or until set.
Serve hot, room temp or even cold!
Beer Punch - hot summer/cool beverage
Simple ... and tasty!
The scoop on dealing with summer heat, especially while just hanging on the porch swing in the back yard, or with 50 people in your house after hearing amazing live music....good friends, good food and an easy cold beverage!
2 Cans frozen pink lemonade mix
6 Bottles Michelob Ultra Cactus/Lime beer
2 Cups of your favorite vodka
Mix, put into a gallon pitcher and keep in the fridge.
Pour over a glass of ice and enjoy!!
The scoop on dealing with summer heat, especially while just hanging on the porch swing in the back yard, or with 50 people in your house after hearing amazing live music....good friends, good food and an easy cold beverage!
2 Cans frozen pink lemonade mix
6 Bottles Michelob Ultra Cactus/Lime beer
2 Cups of your favorite vodka
Mix, put into a gallon pitcher and keep in the fridge.
Pour over a glass of ice and enjoy!!
Monday, May 14, 2012
Easy Appetizer...Texas Caviar
College Graduation this weekend - wonderful party where the food was primarily lots of great apps.
Texas Caviar is one of our favorites - hope you enjoy!
3 15-oz cans of black-eyed peas
2 15 oz cans of black beans
2 15 oz cans of sweet corn
2 jalapeño peppers, chopped with seeds removed
1 can Rotelle
1 yellow bell pepper, chopped with seeds removed
1 red bell pepper, chopped with seeds removed
3 cloves garlic, minced
1 Lime, juiced
1 teaspoon ground cumin
2 bunches green onions, chopped
1 bunch cilantro, roughly chopped
1 Teaspoon of Paprika (feel free to add a touch of cayenne or chili powder if you like it spicier)
1 bottle zesty Italian dressing
Salt and black pepper, to taste
Open black-eyed peas, black beans and corn cans - put in colander and rinse, drain and transfer to large mixing bowl. Add all the rest of the ingredients and mix well. Great to eat immediately, but flavors will develop further if allowed to sit for a couple hours. This recipe can be made the day before and can be cut in half since it makes quite a bit! Stores well in the fridge in airtight containers or ziplock bags.
3 15-oz cans of black-eyed peas
2 15 oz cans of black beans
2 15 oz cans of sweet corn
2 jalapeño peppers, chopped with seeds removed
1 can Rotelle
1 yellow bell pepper, chopped with seeds removed
1 red bell pepper, chopped with seeds removed
3 cloves garlic, minced
1 Lime, juiced
1 teaspoon ground cumin
2 bunches green onions, chopped
1 bunch cilantro, roughly chopped
1 Teaspoon of Paprika (feel free to add a touch of cayenne or chili powder if you like it spicier)
1 bottle zesty Italian dressing
Salt and black pepper, to taste
Open black-eyed peas, black beans and corn cans - put in colander and rinse, drain and transfer to large mixing bowl. Add all the rest of the ingredients and mix well. Great to eat immediately, but flavors will develop further if allowed to sit for a couple hours. This recipe can be made the day before and can be cut in half since it makes quite a bit! Stores well in the fridge in airtight containers or ziplock bags.
Saturday, August 20, 2011
Green Gazpacho.....best summer soup ever!!
Happy Week 8, although my posted market basket box is from Week 7!!
The last few weeks have been busy being out of town, swamped with work and getting our newest VT Freshman settled into his dorm. I had the pleasure to give away one of my weeks to a wonderful friend for her b-day...the special people in her life used the bounty for dinner.
This week I want to share an amazing gazpacho with you. I've posted my favorite traditional red gazpacho last year and have fallen head over heels with this new twist. Never has a cold soup excited me so much. It does take a little planning since you need to prep some of it the night before, but it is so worth all your efforts! You truly eat this soup with your sense of sight, taste, smell and I do believe I could enjoy it everyday.
Hope you enjoy - let me hear you opinions please!!
Cheers,
Cheryl
Green Gazpacho
Ingredients:
Approx 2 pounds ripe tomatoes. (any variety) to create tomato water (directions below)
5 mint or basil leaves (depends on your preference in herb)
1/4 cup tequilla (we like to infuse our tequilla with roasted poblano peppers but not mandatory)
2 cucumbers, peeled , seeded and chopped
2 green bell peppers, seeded, cored and chopped
4 tomatillos, seeded and quartered
2 tablespoons white wine, sherry or champagne vinegar (your choice)
2 tablespoons lime juice
1 tablespoon sugar
Salt and pepper
2-3 avocados
1/2 small bunch chives, rough chopped
1 bunch of cilantro, rough chopped
1 bunch of parsley, rough chopped
1 bunch scallions, trimmed and rough chopped
How To:
Day before – combine tomatoes and tequilla in a blender and puree. Using a large piece of cheesecloth folded in half, line a mesh strainer and then add puree. Tie up the cheesecloth around a wooden spoon and hang over pitcher in fridge overnight. The result will be great tomato flavor without the bulk and color of the fruit. (discard all the solids)
In a large glass bowl combine all the prepared veggies (cukes, peppers, tomatillos) with vinegar, lime juice, sugar and add just about a teaspoon of kosher salt and ½ teaspoon of pepper (ground white is best). Cover with plastic and refrigerate overnight.
Day of -
In blender combine the herbs, marinating vegetables (with their rendered liquid), the tomato water and puree till smooth. Add avocados and blend. Taste for salt and pepper, add more if needed.
Serve: Keep the gazpacho cold till service – for each serving, put about a cup of gazpacho in a bowl and top with a squeeze of fresh lime juice, a cilantro leaf and a few dots of either a basil or lime infused oil (if you don't have flavored oils, a good quality olive oil will do just fine). Option – a dollop of creme fraiche with a couple thin slices of avocado would do nicely.
The last few weeks have been busy being out of town, swamped with work and getting our newest VT Freshman settled into his dorm. I had the pleasure to give away one of my weeks to a wonderful friend for her b-day...the special people in her life used the bounty for dinner.
This week I want to share an amazing gazpacho with you. I've posted my favorite traditional red gazpacho last year and have fallen head over heels with this new twist. Never has a cold soup excited me so much. It does take a little planning since you need to prep some of it the night before, but it is so worth all your efforts! You truly eat this soup with your sense of sight, taste, smell and I do believe I could enjoy it everyday.
Hope you enjoy - let me hear you opinions please!!
Cheers,
Cheryl
Green Gazpacho
Ingredients:
Approx 2 pounds ripe tomatoes. (any variety) to create tomato water (directions below)
5 mint or basil leaves (depends on your preference in herb)
1/4 cup tequilla (we like to infuse our tequilla with roasted poblano peppers but not mandatory)
2 cucumbers, peeled , seeded and chopped
2 green bell peppers, seeded, cored and chopped
4 tomatillos, seeded and quartered
2 tablespoons white wine, sherry or champagne vinegar (your choice)
2 tablespoons lime juice
1 tablespoon sugar
Salt and pepper
2-3 avocados
1/2 small bunch chives, rough chopped
1 bunch of cilantro, rough chopped
1 bunch of parsley, rough chopped
1 bunch scallions, trimmed and rough chopped
How To:
Day before – combine tomatoes and tequilla in a blender and puree. Using a large piece of cheesecloth folded in half, line a mesh strainer and then add puree. Tie up the cheesecloth around a wooden spoon and hang over pitcher in fridge overnight. The result will be great tomato flavor without the bulk and color of the fruit. (discard all the solids)
In a large glass bowl combine all the prepared veggies (cukes, peppers, tomatillos) with vinegar, lime juice, sugar and add just about a teaspoon of kosher salt and ½ teaspoon of pepper (ground white is best). Cover with plastic and refrigerate overnight.
Day of -
In blender combine the herbs, marinating vegetables (with their rendered liquid), the tomato water and puree till smooth. Add avocados and blend. Taste for salt and pepper, add more if needed.
Serve: Keep the gazpacho cold till service – for each serving, put about a cup of gazpacho in a bowl and top with a squeeze of fresh lime juice, a cilantro leaf and a few dots of either a basil or lime infused oil (if you don't have flavored oils, a good quality olive oil will do just fine). Option – a dollop of creme fraiche with a couple thin slices of avocado would do nicely.
Thursday, July 21, 2011
The sweeter side of BBQ...Barbacoa
Week 4
We stopped in this morning to pick up our CSA share and took advantage of a couple fresh scones: cherry almond and orange cranberry. To wash it down we tried the Yerbe Matte Peach Iced Tea – subtle peach aroma over a green tea'ish flavor. The market basket is overflowing this week with the most juicy red tomatoes!! In addition we have cabbage, red leaf lettuce, collards, kale, carrots, new potatoes, squash and cukes.
This weekend is a music festival inspired party we started at our home last year, so cooking in bulk to serve the musicians and family is in full swing today. Unfortunately the heat is going to be in triple digits so we're avoiding outdoor grilling...which made us wonder how to have that BBQ feel without making the dining experience any hotter than the temps outside!
We love pork BBQ and I have to admit my husband makes great pulled pork mainly due to the ingredients in his dry rub as well as the wood he uses when smoking the meat. As an alternative we are using one of our other favorites, Pork Barbacoa. This is a juicer and sweeter pulled pork and is easily done in your oven. Dining inside!! We like to serve it on flour tortillas topped with a bit of feta, pickled red onions and cucumbers. This also makes a fantastic topping for an entree salad at dinner! Hope you enjoy it!
Cheers,
Cheryl
Pork Barbacoa
Ingredients:
2 lbs. boneless pork shoulder (typically called butt) (you can multiply up based on the lbs of meat)
1 12 oz. can Dr. Pepper
1/4 c. brown sugar
1 large vidalia onion sliced
3 chipoltes (canned)
4 garlic cloves smashed
1/4 c. water
Sweet Baby Rays BBQ if desired
How To:
Put sliced onions, brown sugar, Dr Pepper, garlic and water in heavy duty roasting pan, covered, and cook for 4 hours. Check for tenderness and if it is "fork" tender its done! If not, go for another hour.
Drain liquid, strain and SAVE it for the sauce!! (put in a container overnight in the fridge so you can skim off any fat that rises/solidifies on the top)
Shred meat with 2 forks when cooled enough to work with easily. Put in Ziplock bags for storage in the fridge till ready to use.
Barbacoa Enchilada Sauce
Drained cooking liquid from above pork cooking - strained (set overnight in fridge to allow grease to solidify and then remove it)
Put the liquid in a saucepan and reduce by 1/2.
THEN add:
1 cup Dr. Pepper
2-3 chipoltes (I used canned)
Bring to simmer and reduce by 1/2....if you want a thicker sauce feel free to add some Sweet Baby Rays till you get the thickness you desire.
We stopped in this morning to pick up our CSA share and took advantage of a couple fresh scones: cherry almond and orange cranberry. To wash it down we tried the Yerbe Matte Peach Iced Tea – subtle peach aroma over a green tea'ish flavor. The market basket is overflowing this week with the most juicy red tomatoes!! In addition we have cabbage, red leaf lettuce, collards, kale, carrots, new potatoes, squash and cukes.
This weekend is a music festival inspired party we started at our home last year, so cooking in bulk to serve the musicians and family is in full swing today. Unfortunately the heat is going to be in triple digits so we're avoiding outdoor grilling...which made us wonder how to have that BBQ feel without making the dining experience any hotter than the temps outside!
We love pork BBQ and I have to admit my husband makes great pulled pork mainly due to the ingredients in his dry rub as well as the wood he uses when smoking the meat. As an alternative we are using one of our other favorites, Pork Barbacoa. This is a juicer and sweeter pulled pork and is easily done in your oven. Dining inside!! We like to serve it on flour tortillas topped with a bit of feta, pickled red onions and cucumbers. This also makes a fantastic topping for an entree salad at dinner! Hope you enjoy it!
Cheers,
Cheryl
Pork Barbacoa
Ingredients:
2 lbs. boneless pork shoulder (typically called butt) (you can multiply up based on the lbs of meat)
1 12 oz. can Dr. Pepper
1/4 c. brown sugar
1 large vidalia onion sliced
3 chipoltes (canned)
4 garlic cloves smashed
1/4 c. water
Sweet Baby Rays BBQ if desired
How To:
Put sliced onions, brown sugar, Dr Pepper, garlic and water in heavy duty roasting pan, covered, and cook for 4 hours. Check for tenderness and if it is "fork" tender its done! If not, go for another hour.
Drain liquid, strain and SAVE it for the sauce!! (put in a container overnight in the fridge so you can skim off any fat that rises/solidifies on the top)
Shred meat with 2 forks when cooled enough to work with easily. Put in Ziplock bags for storage in the fridge till ready to use.
Barbacoa Enchilada Sauce
Drained cooking liquid from above pork cooking - strained (set overnight in fridge to allow grease to solidify and then remove it)
Put the liquid in a saucepan and reduce by 1/2.
THEN add:
1 cup Dr. Pepper
2-3 chipoltes (I used canned)
Bring to simmer and reduce by 1/2....if you want a thicker sauce feel free to add some Sweet Baby Rays till you get the thickness you desire.
Thursday, July 14, 2011
Fried Green, and not so green Tomatoes!
Market Basket items this week:
Cucumbers, carrots, cabbage, collard greens, kale, lettuce, tomatoes, new potatoes and yellow squash. In addition the blackberries coming out of the farm were amazingly plump and sweet, so picked up some along with sweet corn.
My grandparents and great grandparents were farmers and bee keepers so I brought in a blueberry picker that they used for John at Stoneybrook to try for harvesting. Sometimes the simplest tools work the best! Can't wait to see how it went when I pick up next week's goodies.
This week the tomatoes were new, still a bit firm and not fully ruby red so the best application was to turn them into Fried Green Tomatoes...even though they weren't actually green! Sometimes before the local tomatoes hit the farmstands, farmer's markets and even the supermarkets you can use the hothouse ones for frying, mainly because they are firm and not necessarily juicy enough for salads or sandwich use.
One of my favorite ingredients is House-Autry Seafood flour....it has just the right amount of seasoning with that hint of Old Bay! Here is their web address: http://www.house-autry.com/ so you can find a store near you. I try to be traditional in preparation, but this flour adds a bit of a twist. In addition I do not like to muck up the flavor and texture of the tomato with a thick coating so you will find this recipe very minimal.
Easy Fried Tomato Slices:
Ingredients:
4 to 6 green tomatoes
House-Autry Seafood Flour
bacon grease or vegetable oil/butter mix
How To:
Slice the tomatoes into 1/4 - 1/2-inch slices. Put about ¾ cup of the seafood flour on a plate then dust both sides of the tomato well. Fry in medium high grease or oil about 3 minutes or until golden. Gently turn and fry the other side.
Serve with mayo spiced with a bit of Old Bay seasoning and Tobasco on top as a great side dish to any dinner or even breakfast!
ENJOY!
Cheryl
Cucumbers, carrots, cabbage, collard greens, kale, lettuce, tomatoes, new potatoes and yellow squash. In addition the blackberries coming out of the farm were amazingly plump and sweet, so picked up some along with sweet corn.
My grandparents and great grandparents were farmers and bee keepers so I brought in a blueberry picker that they used for John at Stoneybrook to try for harvesting. Sometimes the simplest tools work the best! Can't wait to see how it went when I pick up next week's goodies.
This week the tomatoes were new, still a bit firm and not fully ruby red so the best application was to turn them into Fried Green Tomatoes...even though they weren't actually green! Sometimes before the local tomatoes hit the farmstands, farmer's markets and even the supermarkets you can use the hothouse ones for frying, mainly because they are firm and not necessarily juicy enough for salads or sandwich use.
One of my favorite ingredients is House-Autry Seafood flour....it has just the right amount of seasoning with that hint of Old Bay! Here is their web address: http://www.house-autry.com/ so you can find a store near you. I try to be traditional in preparation, but this flour adds a bit of a twist. In addition I do not like to muck up the flavor and texture of the tomato with a thick coating so you will find this recipe very minimal.
Easy Fried Tomato Slices:
Ingredients:
4 to 6 green tomatoes
House-Autry Seafood Flour
bacon grease or vegetable oil/butter mix
How To:
Slice the tomatoes into 1/4 - 1/2-inch slices. Put about ¾ cup of the seafood flour on a plate then dust both sides of the tomato well. Fry in medium high grease or oil about 3 minutes or until golden. Gently turn and fry the other side.
Serve with mayo spiced with a bit of Old Bay seasoning and Tobasco on top as a great side dish to any dinner or even breakfast!
ENJOY!
Cheryl
Wednesday, July 6, 2011
Everyday Collards!
Welcome to week 2!
This weeks market basket provided us with: collards, kale, cukes, carrots and red leaf lettuce. In addition I picked up a watermelon, cantaloupe and some sweet white corn - and of course a small mixed berry pie (like I could resist that!). During the year collards are almost a staple for us - especially in the posted best mac n cheese ever from last year - what's in them - yep, collards!
My family and friends all have twists on making collards and what I've discovered is that making delicious greens is a bit like making risotto. A core group of ingredients and patience is all it takes. I'll share how we go about making them and feel free to ask questions or share your own recipes!
Collards
Ingredients:
1/4 lb bacon cut into small pieces
Olive Oil
1/8 cup Cider Vinegar
1/8 cup chicken broth
Water
White Wine or Beer (not kidding!)
1 bunch of cleaned collards (stem removed and cut into long thin strips, chiffonade style)
1 medium yellow or sweet onion chopped
Coarse Ground Pepper
Salt (do not add till all is said and done!)
How to:
Assemble all your ingredients and prep them as described above.
In a stockpot over med-high heat add a couple teaspoons olive oil and the bacon. Sweat the bacon till tender, not crispy. Add the onions, pepper and saute till tender. Add the collards and start simmering over medium heat.
Add cider vinegar and chicken stock, cover (with lid tilted to allow some steam to escape) and simmer till liquid is almost absorbed. Never let the greens get dry during the cooking process so monitor closely. Similar to Risotto you will now start adding some wine or beer then water allowing time for the liquid to be absorbed and the greens to get tender. Rule of thumb on the amount of liquid at a time - 1/8-1/4 cup. Stir often and after about 1/2 hour start testing for taste and tenderness of the greens. Once you are satisfied - if they need salt add some sparingly.
Last night we served our collards with Rosemary Cornmeal Muffins, zuchini with a mushroom/sage oil and veal medallions.
Would love to try some of your family favorites!
Enjoy,
Cheryl
This weeks market basket provided us with: collards, kale, cukes, carrots and red leaf lettuce. In addition I picked up a watermelon, cantaloupe and some sweet white corn - and of course a small mixed berry pie (like I could resist that!). During the year collards are almost a staple for us - especially in the posted best mac n cheese ever from last year - what's in them - yep, collards!
My family and friends all have twists on making collards and what I've discovered is that making delicious greens is a bit like making risotto. A core group of ingredients and patience is all it takes. I'll share how we go about making them and feel free to ask questions or share your own recipes!
Collards
Ingredients:
1/4 lb bacon cut into small pieces
Olive Oil
1/8 cup Cider Vinegar
1/8 cup chicken broth
Water
White Wine or Beer (not kidding!)
1 bunch of cleaned collards (stem removed and cut into long thin strips, chiffonade style)
1 medium yellow or sweet onion chopped
Coarse Ground Pepper
Salt (do not add till all is said and done!)
How to:
Assemble all your ingredients and prep them as described above.
In a stockpot over med-high heat add a couple teaspoons olive oil and the bacon. Sweat the bacon till tender, not crispy. Add the onions, pepper and saute till tender. Add the collards and start simmering over medium heat.
Add cider vinegar and chicken stock, cover (with lid tilted to allow some steam to escape) and simmer till liquid is almost absorbed. Never let the greens get dry during the cooking process so monitor closely. Similar to Risotto you will now start adding some wine or beer then water allowing time for the liquid to be absorbed and the greens to get tender. Rule of thumb on the amount of liquid at a time - 1/8-1/4 cup. Stir often and after about 1/2 hour start testing for taste and tenderness of the greens. Once you are satisfied - if they need salt add some sparingly.
Last night we served our collards with Rosemary Cornmeal Muffins, zuchini with a mushroom/sage oil and veal medallions.
Would love to try some of your family favorites!
Enjoy,
Cheryl
Thursday, June 30, 2011
Hello Followers - and Welcome back!!
Week 1 is under way and we just picked up our first Market Basket of the season. This week included: kale, collards, cucumbers, carrots, red leaf lettuce, spring onions, scallions and onions. From the market we also picked up fresh blueberries and wine berries (tender small raspberry'ish fruit).
Since last year the market has undergone some nice changes inside - new shelving to hold a great new stock of jams/spiced fruit/relish...etc. Coffee, fresh baked breads/cookies/pies, a wonderful selection of honey, natural lotions/soaps, Yerba Mate tea (loose and in bags), organic meats, dairy products and always a selection of hanging plants. This year they have some really cool furniture out front - so comfy! The stone patios are done and the outdoor seating just beckons you to grab some goodies and "sit a spell".
For the blog this year we would really like to have some of your family favorite recipes that we can share with our reading public...let me know if you are willing to participate!!
Dinner tonight - bacon wrapped pork tenderloin with a spicy plum chutney. The side will be roasted carrots and scallions and a small green salad...can't wait!
Easy Chutney Recipe:
Ingredients:
8 plums, coarsely chopped (about 1 1/2 pounds)
1 medium red onion, coarsely chopped (about 6 ounces)
3/4 cup packed light brown sugar
1/3 cup dried currants
1/4 cup apple cider vinegar
2 large garlic cloves, sliced paper thin
1 teaspoon mustard seed
1/2 teaspoon kosher salt
How to:
Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.
When chutney is ready, and sanitized jam jars are ready to go. Bring water in the pot jars were sanitized back to a simmer for processing the packed jars.
Remove chutney from heat and fill the sanitized jars, leaving a 1/2-inch headspace. To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.
Store in dry cool place until ready to use!
Enjoy
Cheryl
Week 1 is under way and we just picked up our first Market Basket of the season. This week included: kale, collards, cucumbers, carrots, red leaf lettuce, spring onions, scallions and onions. From the market we also picked up fresh blueberries and wine berries (tender small raspberry'ish fruit).
Since last year the market has undergone some nice changes inside - new shelving to hold a great new stock of jams/spiced fruit/relish...etc. Coffee, fresh baked breads/cookies/pies, a wonderful selection of honey, natural lotions/soaps, Yerba Mate tea (loose and in bags), organic meats, dairy products and always a selection of hanging plants. This year they have some really cool furniture out front - so comfy! The stone patios are done and the outdoor seating just beckons you to grab some goodies and "sit a spell".
For the blog this year we would really like to have some of your family favorite recipes that we can share with our reading public...let me know if you are willing to participate!!
Dinner tonight - bacon wrapped pork tenderloin with a spicy plum chutney. The side will be roasted carrots and scallions and a small green salad...can't wait!
Easy Chutney Recipe:
Ingredients:
8 plums, coarsely chopped (about 1 1/2 pounds)
1 medium red onion, coarsely chopped (about 6 ounces)
3/4 cup packed light brown sugar
1/3 cup dried currants
1/4 cup apple cider vinegar
2 large garlic cloves, sliced paper thin
1 teaspoon mustard seed
1/2 teaspoon kosher salt
How to:
Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.
When chutney is ready, and sanitized jam jars are ready to go. Bring water in the pot jars were sanitized back to a simmer for processing the packed jars.
Remove chutney from heat and fill the sanitized jars, leaving a 1/2-inch headspace. To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.
Store in dry cool place until ready to use!
Enjoy
Cheryl
Tuesday, April 5, 2011
Getting ready for 2011 CSA Season!!
Hello All
It has been quite a while since our last post when the 2010 season came to an end. I hope everyone is gearing up for Spring - yes, it will get here sooner or later!! We are anxious to get our first market basket and see that all our friends at Stoneybrook Farm are in full swing planting onion sets and even 100 Apple trees!!!
This year we would really like to see some of your favorite recipes of the season so feel free to contact us directly!
If you haven't joined the Stoneybrook Farm CSA yet - there are still some shares available so contact them at www.stoneybrookfarm.org TODAY!!
Cheers!
Cheryl
It has been quite a while since our last post when the 2010 season came to an end. I hope everyone is gearing up for Spring - yes, it will get here sooner or later!! We are anxious to get our first market basket and see that all our friends at Stoneybrook Farm are in full swing planting onion sets and even 100 Apple trees!!!
This year we would really like to see some of your favorite recipes of the season so feel free to contact us directly!
If you haven't joined the Stoneybrook Farm CSA yet - there are still some shares available so contact them at www.stoneybrookfarm.org TODAY!!
Cheers!
Cheryl
Friday, October 22, 2010
Know your melon/squash...Cushaw is a welcome change to Pumpkin for Holiday Pies!
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!
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!
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.
Saturday, September 25, 2010
Week 15 - Acorn Squash for dinner
Here we are at week 15 - only 5 weeks to go and I'm already thinking ahead to next season! This week you'll notice I added a couple of purchases to my pic: (1) Wade's White Cornmeal and (2) Organic fresh yogurt. I was raised on cornbread made from white stone ground cornmeal, not the yellow mix that everyone seems to classify as "real" cornbread. I think the texture and flavor are much more subtle and gives you a lighter cornbread, so I hope you try it as an alternative bread side to your dinners.
Since we received lots of winter squash we decided to make it the focal point of one of our dinners this week. Acorn Squash is one of my personal favorites so we roasted it and even added a bit of leftover chicken, then cornbread complimented last nights dinner of White Chicken Chili. Hmmm, thinking the yogurt is going to appear in a dessert this weekend....stay tuned!
I hope you have an opportunity to support local growers and organic food merchants in your area. If not readily available to you, then locate the organic aisle in your grocery store to find some really special items that you can use in everyday cooking.
Roasted Acorn Squash
INGREDIENTS:
2 Acorn Squash
4 Tablespoons dark brown sugar
4 Tablespoons butter
olive oil
Kosher salt
HOW TO:
Preheat your oven to 400 degrees.
Slice off a small portion of the top and bottom of your squash and slice in half...the halves will now sit stable on your sheetpan. Remove all the seeds and membranes. Pour a bit of olive oil in your hands and then rub the squash halves all over. Place on sheetpan and put 1 Tablespoon of butter and 1 Tablespoon of dark brown sugar in each squash. Sprinkle the top rim with a bit of Kosher salt.
Bake for 1 hour then test with a sharp paring knife for doneness. You do not want the squash to collapse, but you do want all the meat to be tender. Serve immediately as a side or a main dish.
(we just fork the sides into the melted butter/brown sugar and mix inside the baked shell)
Options: add precooked shredded chicken when the squash is done to add your protein directly to the dish. This will work with other types of squash as well...however you may want to eliminate the brown sugar for a more savory dish. Try adding your favorite herbs as the squash is roasting.
White Cornmeal Cornbread
INGREDIENTS:
1 Cup white cornmeal
1 Cup flour
1/4 to 1/3 Cup sugar (depending on how sweet you like your cornbread)
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1 Cup Buttermilk (if you don't have any handy just add 1 Tablespoon vinegar to the milk)
1/3 Cup vegetable oil
1 Egg
HOW TO:
Preheat oven to 400 degrees. Place a cast iron 10" pan in the oven during preheating.
Measure and mix together all the dry ingredients in one bowl and the wet ingredients in another (make sure you whisk them well)
Blend with a spoon or spatula wet and dry together.
Remove the cast iron pan, add about 3 Tablespoons of vegetable oil and swirl to coat the bottom of the pan well. Add your cornbread mix and bake for 20 minutes.
Remove from oven and spread 1 Tablespoon butter over the top while the bread is hot. Allow cornbread to cool for 5-10 min in the pan and then remove to slice.
OPTIONS:
Add 1/2 cup shredded cheddar (or any of your favorites) to the cornbread mix before baking.
Top the mix with 1/4 Cup shredded cheese before bakeing.
Add finely chopped jalapeno pepper to the mix before baking.
Add chopped cilantro to the mix before baking.
Top your warm sliced cornbread with honey or molasses.
As always....use your imagination!!
Enjoy,
Cheryl
Since we received lots of winter squash we decided to make it the focal point of one of our dinners this week. Acorn Squash is one of my personal favorites so we roasted it and even added a bit of leftover chicken, then cornbread complimented last nights dinner of White Chicken Chili. Hmmm, thinking the yogurt is going to appear in a dessert this weekend....stay tuned!
I hope you have an opportunity to support local growers and organic food merchants in your area. If not readily available to you, then locate the organic aisle in your grocery store to find some really special items that you can use in everyday cooking.
Roasted Acorn Squash
INGREDIENTS:
2 Acorn Squash
4 Tablespoons dark brown sugar
4 Tablespoons butter
olive oil
Kosher salt
HOW TO:
Preheat your oven to 400 degrees.
Slice off a small portion of the top and bottom of your squash and slice in half...the halves will now sit stable on your sheetpan. Remove all the seeds and membranes. Pour a bit of olive oil in your hands and then rub the squash halves all over. Place on sheetpan and put 1 Tablespoon of butter and 1 Tablespoon of dark brown sugar in each squash. Sprinkle the top rim with a bit of Kosher salt.
Bake for 1 hour then test with a sharp paring knife for doneness. You do not want the squash to collapse, but you do want all the meat to be tender. Serve immediately as a side or a main dish.
(we just fork the sides into the melted butter/brown sugar and mix inside the baked shell)
Options: add precooked shredded chicken when the squash is done to add your protein directly to the dish. This will work with other types of squash as well...however you may want to eliminate the brown sugar for a more savory dish. Try adding your favorite herbs as the squash is roasting.
White Cornmeal Cornbread
INGREDIENTS:
1 Cup white cornmeal
1 Cup flour
1/4 to 1/3 Cup sugar (depending on how sweet you like your cornbread)
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1 Cup Buttermilk (if you don't have any handy just add 1 Tablespoon vinegar to the milk)
1/3 Cup vegetable oil
1 Egg
HOW TO:
Preheat oven to 400 degrees. Place a cast iron 10" pan in the oven during preheating.
Measure and mix together all the dry ingredients in one bowl and the wet ingredients in another (make sure you whisk them well)
Blend with a spoon or spatula wet and dry together.
Remove the cast iron pan, add about 3 Tablespoons of vegetable oil and swirl to coat the bottom of the pan well. Add your cornbread mix and bake for 20 minutes.
Remove from oven and spread 1 Tablespoon butter over the top while the bread is hot. Allow cornbread to cool for 5-10 min in the pan and then remove to slice.
OPTIONS:
Add 1/2 cup shredded cheddar (or any of your favorites) to the cornbread mix before baking.
Top the mix with 1/4 Cup shredded cheese before bakeing.
Add finely chopped jalapeno pepper to the mix before baking.
Add chopped cilantro to the mix before baking.
Top your warm sliced cornbread with honey or molasses.
As always....use your imagination!!
Enjoy,
Cheryl
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