Monthly Archives: May 2014

What’s in the Box for May 27 – 30, 2014

In this week’s box we have

  • Bing cherries
  • Lacinato kale
  • Tender Stem broccoli
  • spring bunching onions
  • fennel
  • Italian red torpedo onions
  • salad reds and greens
  • summer squash OR beets
  • herb – English thyme and Italian oregano

–posted by Steven

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Recipe: Spring Pea and Farro Soup

This week’s recipe was posted by thirschfeld on Food52.com.

Click on the picture to visit the website.

Spring Pea and Farro Soup

Photo credit: Tom Hirschfeld/bonafidefarmfood.com

 

Author Notes: I know most people think of chilly fall days when they hear pea soup. Not this version. It is decidedly a spring soup and if you can lay your hands on fresh peas in the shell all the better. Frozen peas work but it is not at all the same, in fact, if I didn’t have fresh peas I would use sugar snaps or snow peas. 

Note: I cook farro really simply. I put it in a pot of lightly salted water. The water covers the grains by at least three inches. I bring it to a boil, boil two minutes then turn off the heat and cover the pot. I then let the pot sit on the stove for two hours but no longer then three. I drain it and now it is al dente. A half cup of dry will make one cup or more of cooked farro. 

Ingredients

1/2 cup pancetta, small dice

  • 2 teaspoons unsalted butter
  • 1 cup yellow onion, trimmed, peeled and small dice
  • 4 cups beef stock
  • 1 1/2 cup fresh peas
  • 1 cup cooked farro or brown rice, see note in headnote
  • kosher salt and fresh ground pepper
  • lots of fresh ground black pepper
  • flat leaf parsley, minced

Procedure

  1. Add the butter and the pancetta to a pan over medium heat. Render the pancetta until it just starts to get crispy while being careful not to burn the butter. You may need to reduce the heat to do this but be patient.
  2. Add the onions, season them with salt and pepper. Now continue cooking the onions, stirring occasionally, till they are soft.
  3. Add the broth and farro. Turn the heat up if you need to and bring the pot to a boil. Add the peas, taste the broth and season it as necessary.
  4. Add the parsley and cook the soup until the peas are just tender. Be careful not to overcook the peas.
  5. Serve immediately garnishing the soup with more fresh ground black pepper.

Notes

  • YIELD: Serves 4

–posted by Steven

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What’s in the Box for May 20 – 23, 2014

In this week’s box we have

  • Lacinato kale
  • Tender Stem broccoli
  • Ya-Ya carrots
  • Adirondack Red potatoes
  • Italian red torpedo onions
  • Green Arrow shelling peas
  • salad reds and greens
  • herb – mint

–posted by Steven

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Recipe: Scallion Pesto-Crusted Chicken

Continuing with this week’s scallion theme, this recipe was posted by secretsofahomecook also on Food52.com.  We do have basil in the ground, but this proves you don’t need basil to make a great pesto.

Click on the picture to visit the website.

Scallion Pesto-Crusted Chicken

Photo credit: Mark Weinberg

 

Author Notes: My grandmother loved scallions. She used them in everything from quiche to tuna salad, but my favorite was always this pesto concoction with scallions, Parmesan cheese, pine nuts, and breadcrumbs, baked on top of chicken. It’s my go-to weeknight dinner, and my kid’s favorite.

Food52 Review: I made secretsofahomecook’s Scallion Pesto-Crusted Chicken tonight and, having just put my kids to bed, was thrilled by how quickly it came together. Basically, you put a few ingredients in a food processor, mix in some breadcrumbs, and press the beautifully-hued pesto atop chicken breasts before roasting them. The scallions offer a great twist on an otherwise fairly classic pesto, and I loved how the addition of breadcrumbs made for a topping that didn’t slide off during cooking; instead, I ended up with a lovely crust with a very pleasing color. This makes a really nice addition to a weeknight meal rotation, but it would also be at home at a casual dinner party.

Ingredients

  • 1/4 cup pine nuts
  • 1 bunch scallions, trimmed and roughly chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup dry breadcrumbs (I used panko)
  • 3 pounds chicken breasts (4 to 6)

Procedure

  1. Preheat oven to 400° F. Place pine nuts on a rimmed baking sheet and toast in the preheating oven for 5 minutes, until just golden.
  2. In a food processor, pulse scallions, Parmesan, toasted pine nuts, and salt. With motor on, drizzle in 1/4 cup olive oil until mixture looks like a paste. Transfer into a bowl and mix in breadcrumbs.
  3. Place chicken on a rimmed baking sheet. Divide scallion pesto mixture on top of chicken breasts, making sure they are evenly covered. Drizzle remaining olive oil over the top. Bake for 30 minutes, until crust is brown. Serve as-is, or slice chicken into 1-inch pieces.

Notes

  • YIELD: Serves 4-6

–posted by Steven

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Recipe: Scallion Potato Pancakes with Vinegar Cream

This week’s theme is scallions (aka spring or bunching onions).  The recipe was posted by SillyApron on Food52.com.

Click on the picture to visit the website.

Scallion Potato Pancakes with Vinegar Cream

Photo credit: Mark Weinberg

 

Author Notes: This is a very simple traditional Swiss dish called rösti, with the addition of scallions. The potatoes should be boiled the night before, which makes this dish very quick to pull together — and absolutely great for breakfast. The cream topping is inspired by The French Laundry Cookbook, p.64. I made it my own by adding tarragon, scallions, and garlic.

Food52 Review: Grüezi! This is a delightful, if somewhat unorthodox, take on rösti. The directions for the potato preparation are great (read: trust the author), although somewhat surprising if you’re not Swiss-German. I might add a fried egg next time to make this a complete meal, but I’ll take this any day over the original ham-and-cheese version.

Pancakes – Ingredients

  • 1 russet potato, large
  • 1/2 cup scallions, green and white parts only, thinly sliced
  • 1 tablespoon butter, melted
  • 1 pinch salt
  • 1 pinch white pepper
  • 3 tablespoons duck fat

Pancakes – Procedure

  1. Boil potato for 30 minutes, or until it’s tender when pierced with a knife, but still offers a bit of resistance. Remove the potato from the water, place on a plate, and cover with a kitchen towel. That’s it for tonight!
  2. The next day, peel the potato. Grate the potato into a large bowl, using the largest holes on your box grater.
  3. Coat the scallions with the melted butter. Add in the potatoes, season with salt and freshly ground white pepper, and combine everything gently with a fork.
  4. Heat 1 tablespoon of the duck fat in a small cast iron skillet (or fry pan) over medium heat. When melted, the fat should entirely coat the bottom of the pan. Spread half of the potato mixture out into a circle, pressing slightly on the edges to shape the pancake. Turn down the heat and let cook for about 5 minutes, until the bottom is browned and crisp.
  5. Place a flat plate upside down over the pan (the plate should be larger than the pan). With one hand on the pan handle and the other on top of the plate, quickly flip the pan to transfer the pancake onto the plate.
  6. Place the pan back on the heat and add 1/2 tablespoon more duck fat. Once the fat is melted, slide the pancake back into the pan, browned side up, and let cook for 5 more minutes. Transfer pancake to plate when finished.
  7. Make the second pancake following the same method. Serve hot.

Vinegar Cream – Ingredients

  • 1/2 cup heavy cream
  • 1 teaspoon red wine vinegar
  • 1 scallion, dark green part only, finely chopped
  • 1/2 teaspoon garlic, finely grated
  • 1 teaspoon tarragon leaves, finely chopped
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Vinegar Cream – Procedure

  1. Whisk the cream until it thickens, then fold in the vinegar. Add the rest of the ingredients and mix until combined. Serve with pancakes.

Notes

  • YIELD: Serves 2

–posted by Steven

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What’s in the Box for May 13 – 16, 2014

In this week’s box we have

  • Lacinato kale
  • Farao cabbage OR Tender Stem broccoli
  • Jersey Knight asparagus
  • Purple Viking OR Caribe potatoes
  • bunching onions
  • arugula
  • red and golden beets, no tops
  • salad reds and greens
  • sugar snap peas
  • herbs – Italian oregano and English thyme

–posted by Steven

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Recipe: Savory Chickpea Crepe with Fresh Ricotta and Caramelized Onions

As promised,  here is the second of two recipe ideas for that noble vegetable.  This one is from glutenfreegirl and is posted on Food52.

Click on the picture to visit the website.

Savory Chickpea Crepe with Fresh Ricotta and Caramelized Onions

Photo credit: glutenfreegirl

 

Author Notes: We first had slices of farinata, a thin chickpea crepe, in the Cinque Terre. Farinata is sometimes used in Italy as a base for pizza for those of us with celiac. Farinata is street food at its finest: hot, crisp, and full of flavor. This is one of the few foods where garbanzo bean flour truly works. 
As much as I love thin chickpea crepes, I also like playing with the idea of a savory chickpea cake. Think of it as a savory appetizer, with a dollop of cold ricotta and a warm tangle of caramelized onions on top. 

Ingredients

  • 4 cups warm water
  • 2 cups chickpea (or garbanzo) flour
  • 2 teaspoons kosher salt
  • 1/2 cup extra-virgin olive oil, plus more for the onions
  • Ricotta
  • 2 large yellow onions

Procedure

  1. Making the batter. Pour the warm water into a large bowl. Slowly, shake the chickpea flour into the warm water, whisking as you do. Whisk the water and flour together thoroughly, then add the salt and stir again. The finished batter should be slightly thickened. Let the batter sit for at least 2 hours.
  2. Heat the oven to 450°. Grease an 8 x 8 metal pan. As the oven is heating, stir the olive oil into the batter.
  3. Pour the batter into the pan. Bake the cake until the edges are starting to brown and the top is firm, 20 to 30 minutes.
  4. Top with ricotta and caramelized onions (see below).
  5. To make caramelized onions: Slice 2 large yellow onions into thin slices. Set a large Dutch oven over medium-low heat. Add a couple of tablespoons of olive oil and a tablespoon of butter into the pot. When the oil and butter are hot, add the onions. Cook, stirring occasionally, until the onions have softened, then browned, and turned a deep umber brown, about 30 minutes.

Notes

  • YIELD: Serves 8

–posted by Steven

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