03-04-10
Creamy Roasted Broccoli
Makes 6-8 Servings
Ingredients:
2 pounds fresh broccoli, florets removed, about 2 large bunches, divided
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 large garlic cloves, peeled and smashed
Directions:
Preheat the oven to 425 degrees F.
Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.
02-17-10
Ranch Dipper
Makes 1 1/2 cups
Ingredients:
3/4 cup buttermilk
3/4 cup sour cream
1 clove garlic, grated or finely chopped, then mashed into paste with salt
1 tablespoon white wine vinegar
1 teaspoon hot sauce
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
Salt and freshly ground black pepper
Directions:
Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.
Originally paired with Rachael Ray’s Fresh Oven Baked Chili (Pepper) Fries.
02-16-10
African Sweet Potato and Peanut Soup
As seen on the following webpage: http://allrecipes.com/Recipe/African-Sweet-Potato-and-Peanut-Soup/Detail.aspx?ms=1&prop25=32147923&prop26=DailyDish&prop27=2010-02-16&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions:
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
NUTRITION INFORMATION: Per serving: 221 calories; 9 g fat; 7 g fiber; 27 g carbohydrates
02-15-10
Faux Caesar Salad with Parmesan Croutons
Makes 4 Servings
Ingredients:
1/2 cup garlic-flavored olive oil, divided, plus more as needed
1/2 cup grated Parmesan, divided, plus more as desired
4 ounces frozen pizza crust, thawed
1/2 lemon, juiced
1 medium head romaine, chopped, rinsed, and dried
Kosher salt and freshly ground black pepper
Directions:
Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside.
Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used.
When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.
Transfer to a serving platter and top with additional cheese, if desired.
02-15-10
Easy White Pizza
Makes 4 Servings
Ingredients:
Garlic-flavored olive oil
1 (1-pound) ball frozen pizza dough, thawed and at room temperature
3 cups shredded mozzarella cheese
1/2 cup whole milk ricotta
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh oregano leaves, plus more for garnish
Directions:
Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.
Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough “lip” around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.
Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.
Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.
02-15-10
Chocolate-Chip Oatmeal Cookies with Dried Cherries
Makes 4 dozen
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried tart cherries (6 ounces)
1 1/4 cups semisweet chocolate chips
Directions:
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.NUTRITION INFORMATION: Per serving: 120 calories; 6 g fat; 1.5 g fiber; 15.5 g carbohydrates
02-15-10
Butter Buttermilk Biscuits (Regular, Lemon-Poppy, Herb-Gruyere, Cranberry-Walnut)
Makes ~15 biscuits
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
1 cup buttermilk, chilled
Flaky salt, such as Maldon, for sprinkling
Directions:
Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
Make Ahead:
The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.
Biscuit Variations:
Sweet Lemon-Poppy
These lightly sweet biscuits are delicious served warm for breakfast, with a slathering of strawberry or raspberry jam.
Whisk 1/4 cup sugar with the dry ingredients. Stir in the grated zest of 1 lemon and 1 tablespoon poppy seeds just before adding the buttermilk. Sprinkle with sugar.
Herb-Gruyère (Pictured Above)
The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.
Stir in 1 teaspoon chopped thyme leaves, 1/2 teaspoon finely chopped sage leaves and 1 cup shredded Gruyère cheese just before adding the cold buttermilk.
Savory Cranberry-Walnut
With crunchy nuts, sweet- tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches.
Stir in 1 minced, sautéed shallot along with 1/2 cup each chopped dried cranberries and chopped toasted walnuts and a pinch of pepper just before adding the buttermilk.
02-15-10
Portugese Kale and Potato Soup
As seen on the Farm Fresh to You newsletter
Ingredients:
1 large spanish onion, peeled and chopped
1/4 cup olive oil
2 large garlic cloves, minced
Pinch of crushed red pepper flakes
3-4 potatoes, peeled and coarsely chopped
2 packs boullion, veggie, chicken or beef flavor
1 cup carrots, chopped
3/4 lb kale, chopped
2-3 tbsp soy sauce
1/2 tbsp salt
Tabasco to taste
Directions:
Place onion in large soup kettle. Add olive oil, garlic, and red pepper flakes. Saute.
Add potatoes to pot with 1 quart of water. Bring to a boil, lower heat and simmer until potatoes are soft.
Add boullion and carrots.
When done, use fork to crush potatoes.
Add kale to soup with salt. Add soy sauce and tabasco to taste. Simmer until Kale is wilted.
Add freshly grated pepper before serving.
02-15-10
Carrot-Cashew Soup
As seen in the Farm Fresh to You Newsletter
Ingredients:
2 tbsp olive oil
1 cup onion, finely chopped
2 cups kale, chopped
2 cups carrots, coarsely shredded
3 cups Vegetable stock
15 oz can tomato sauce
1 apple, peeled, diced
1/3 cup uncooked brown rice
1/2 tsp ground black pepper
1 tsp salt
1/2 cup cashews, raw
Directions:
In a large saucepan, heat the olive oil over med-high heat.
Add the onion and cook, stirring occasionally, until softened, ~2 minutes.
Stir in the kale and carrots; continue to cook, stirring occasionally, until the kale is wilted and the carrots are softened, ~3 minutes.
Stir in the vegetable stock, tomato sauce, apple, rice, black pepper, and salt.
When the liquid comes to a boil, reduce the heat to medium; cover and cook until the carrots are tender and the rice is done, ~25 minutes.
Stir in the cashews before serving.
02-15-10
Stir-Fried Chard with Asian Ingredients
As seen in the Farm Fresh to You Newsletter
Ingredients:
1 tablespoon vegetable oil
2 garlic cloves, minced
1½ pounds Swiss chard, trimmed and coarsely chopped
2 teaspoons soy sauce
½ teaspoon sesame oil
3 drops Tabasco sauce, or to taste
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1 minute. Gradually add chard; as one batch wilts, add another. Cook over medium heat, stirring often, until tender and most of the liquid evaporates, about 10 minutes. Add remaining ingredients and stir to combine.