Monthly Archives: November 2013

Recipe: Butternut Sage Scones

Even though this recipe calls for sage, you don’t need to be restricted to just that one herb.  We think it would work beautifully with the Tuscan blue rosemary you have in your CSA box this week.  If anyone is daring enough to try this with the African blue basil, please let us know how it worked out!

This recipe is also from food52.com and was submitted by mrslarkin.

Author Notes: When Autumn rolls around, it’s time to make Pumpkin Scones for the farmers market here in Pound Ridge. I usually use canned pumpkin, but thought I might be able to achieve a similar product using cooked butternut squash. So I tried it. They came out pretty yummy. I am not a big fan of sage, so feel free to increase or decrease the amount. They do look very pretty decorated with the sage leaf on top, so don’t skip that step. You can always pluck it off. Keep in mind you will have to drain the cooked squash, as it contains a lot of liquid. You can do that the day before. This recipe is inspired by my pumpkin scone recipe, which is adapted from the recipe for Starbucks Pumpkin Scones here: http://www.food.com/recipe/Starbucks-Pumpkin-Scones-214051 – mrslarkin

Food52 Review: We’ve been lucky enough to taste the Scone Lady’s goods firsthand (our former CTO Alain makes a point of jogging by her stand at the Pound Ridge Farmers Market on Sundays for scones and her aptly-named Crack Cookies) — so we knew we had to try making them ourselves. Lo and behold, with mrslarkin’s recipe, they come out just as delicious as the real thing — incredibly moist, perfumed with sage and squash, and as sweet as you want them to be, depending on if you opt for the cinnamon drizzle. If you made these for breakfast, they wouldn’t make it till lunch. – A&M

Butternut Sage Scones

Photo credit: Sarah Shatz

 

Ingredients

  • 2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur)
  • 6 tablespoons granulated sugar, plus more for sprinkling on top of scones
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • Scant ¼ teaspoon ground cloves
  • Scant ¼ teaspoon ground ginger
  • 2 teaspoons finely chopped fresh sage (optional)
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup butternut squash puree (see below for directions)
  • 1/3 cup heavy cream, plus more for brushing on top of scones
  • 1 large egg
  • 8 small sage leaves
  • Cinnamon drizzle, optional

Procedure

  1. When measuring flour, fluff with a whisk, scoop it up with a spoon, sprinkle it into the measuring cup, and sweep off the top with the flat edge of a knife or spatula. But when I make scones, I always weigh flour, and bypass all that extra work.
  2. FOR THE BUTTERNUT SQUASH: Pierce a medium butternut squash all over with a fork or tip of a knife. Place on microwave-safe dish and cook on high for about ½ hour, turning every ten minutes or so, until soft and mushy. Cut squash down the middle. If it’s still hard in the middle, nuke it a little more. Scoop out seeds and pulp. Scoop out the soft squash, mash it a bit, and place in a mesh strainer over a bowl. Let drain for a couple hours, or overnight. Depending on the size of your butternut, you’ll probably have extra squash, as this recipe only uses ½ cup. Make soup with the rest. Or double the scone recipe. And make a little less soup.
  3. FOR THE CINNAMON DRIZZLE: mix 1 cup confectioner’s sugar with ½ teaspoon cinnamon. Add 2 tablespoons warm water. Stir until smooth. I always do this by sight, so if too loose, add more sugar. If too thick, add more water. If not cinnamon-y enough, add more cinnamon. It should be thick like corn syrup. Set aside.
  4. In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and the chopped sage, and pulse to combine.
  5. Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you’ve got some really large butter lumps, just squish them with the back of a fork.
  6. In a large measuring cup, place the squash, egg and heavy cream. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape.
  7. Transfer the dough ball to a floured board. Gently pat into a 6” circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
  8. OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  9. Preheat oven to 425 degrees F. Place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Take the whole sage leaves, brush front and back with cream and place on tops of scones. Sprinkle tops of scones with sugar.
  10. Bake for about 20 – 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. When cool, drizzle with cinnamon glaze.
  11. Slather with clotted cream and fig jam, if you feel like gilding the lily. But if not, these are pretty darn good with just plain ol’ butter, too. These are great the next day, warmed in the microwave for 15 – 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
  12. BAKING TIPS: Last but not least, I highly recommend you get an oven thermometer, if you don’t have one already. The success of quick breads like this depend upon a really cranking hot oven, and if your oven fluctuates, like mine does, then you can adjust your oven temp accordingly. Mine always runs cooler, so I crank it up until the thermometer reads the temp I want. Also, if you are baking less than a full batch, double up on your baking sheets, which helps prevent scorched bottoms.

Note

  • Serves 8

–posted by Steven

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Recipe: Penne with Creamed Greens and Pancetta

Eat your greens!  One of the most frequent comments we get are from people wondering what to do with all of those winter greens.  Well, even though this recipe calls for kale and rapini (broccoli rabe), you can use any greens you ever get in your box, really.  Have fun, experiment.  Indeed, eat your greens.

This recipe is from food52.com and was submitted by Amanda Hesser.

Author Notes: Greens like kale, chard and mustard are like a troublesome boyfriend. At the market, they look so appealing, so lush and irresistable. But as soon as I get them home, I find myself stressed out by how much room they take up in the fridge, and how quickly they begin to lose their lustre.

Cooking is the only way to tame them. On a recent market trip, I picked up dinosaur kale and a gorgeous bunch of broccoli rabe. By evening, when I’d grown tired of their ways at home, I tossed them both into a big pot and cooked them down with olive oil, cream and red pepper flakes. They would have made a very fine side of creamed greens (and if that’s what you want, you may stop after step 2 of the recipe). These, however, had a longer journey ahead. Next I coarsely pureed the greens in a food processor, tossing in some creme fraiche for good measure. Lastly, I tossed them with penne, pancetta, and the ultimate mediator, grated pecorino cheese. This dish is big on the mineral and bitter flavors of the greens, and I liked this ruggedness. If you want to soften it up a bit, add some toasted pine nuts.

It wasn’t until days after I’d made this dish that I realized its unconscious inspiration — clearly apartmentcooker’s winning recipe in the greens contest: Kale with Pancetta Cream and Toasted Rosemary Walnuts. Man, how I love creamed greens! (less) – Amanda Hesser

Photo credit: Jennifer Causey

Ingredients

  • 1/4 pound pancetta, cut into 1/4-inch dice (optional)
  • 1 pound bunch broccoli rabe, rinsed and trimmed
  • 1 medium bunch dinosaur kale, rinsed and stems trimmed
  • 1/4 cup olive oil
  • Pinch red pepper flakes
  • 1/4 cup heavy cream
  • Juice of 1/2 lemon
  • 1/3 cup creme fraiche
  • 1 pound penne rigate
  • 3 to 4 tablespoons grated pecorino Romano

Procedure

  1. Bring a large pot of generously salted water to a boil. Meanwhile, spread the diced pancetta in a saute pan and place over medium heat. Cook the pancetta until the fat is rendered and the pancetta is crisp; you may need to turn the heat lower as you go. Remove the pancetta to a paper-towel-lined plate to drain.
  2. Pile the still-wet-from-rinsing greens into a large pot. Pour the oil over the greens. Season with salt. Turn the heat to high and begin wilting the greens, moving the greens from the bottom of the pot to the top using tongs. When they are fully wilted and most of the liquid has cooked off (if it hasn’t, pour off all but 1/4 cup), add the cream and a healthy pinch of red pepper flakes. Cook for 1 minute.
  3. Move the greens into a food processor, adding about half the creamy liquid in the pot. Puree, adding more liquid as needed; reserve any extra. Add a squeeze of lemon and the creme fraiche and puree once more. Adjust seasoning.
  4. When the water boils, add the penne and cook until al dente; reserve about 1/2 cup pasta water. Drain and add back to the pot. Plop the creamed greens on top of the pasta. Add the pancetta, and fold everything together. Add a handful of cheese, and fold again. Add some reserved creamed greens liquid (or pasta water), if needed. Serve in shallow bowls, sprinkling a little more cheese on top of each plate.

Note

  • Serves 4

–posted by Steven

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What’s in the Box for Thanksgiving Week, 2013

In this week’s CSA box we have:

  • lacinato kale or collards
  • butternut squash
  • Hakurei turnips
  • a few tomatoes
  • rainbow chard
  • hot Hungarian wax peppers
  • mixed mustard greens
  • herbs: Tuscan blue rosemary, Italian oregano, African blue basil
  • salad reds and greens

–posted by Steven

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What’s in the Box for November 19-22, 2013

In this week’s CSA box we have:

  • lacinato kale
  • Hakurei turnips
  • Yukon gold potatoes
  • collards OR rainbow chard
  • Jolene sweet peppers and hot jalapeno peppers
  • Persian (Bearss) limes
  • herbs: lemon verbena
  • salad reds and greens

–posted by Steven

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What’s in the Box for November 12-15, 2013

In the subject week’s CSA box we had:

  • lacinato kale OR rapini
  • Hakurei turnips
  • Yukon gold potatoes
  • winter squash
  • Jolene sweet peppers and hot jalapeno peppers
  • some tomatoes (maybe the last)
  • herbs: marjoram and rosemary
  • salad reds and greens

–posted by Steven

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What’s in the Box for November 5-8, 2013

In the subject week’s CSA box we had:

  • tomatillos
  • Rapini
  • tomatoes or cauliflower
  • red-skinned potatoes
  • Jolene sweet peppers and hot Hungarian peppers
  • collards
  • herbs: oregano and rosemary
  • salad reds and greens

–posted by Steven

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