Tuesday, 30 November 1999 00:00

Vichyssoise (Cream of Leek Soup)

Vichyssoise (Cream of Leek Soup)


I am including this recipe not just because we have the potatoes and leeks but because this recipe uses miso too. From the cookbook Miso More than Food:Life by Suzanne Dionne, maker of your miso, this is a nice adaptation of the French classic. For a carrot soup, you can substitute 2 cups of grated carrots for the leeks.

2 TB butter
4 medium leeks, chopped
1 medium onion, chopped
2 cloves garlic, chopped
4 medium potatoes peeled and cubed
2 stalks of celery, cut into strips
1/2 tsp chervil
1/2 tsp marjoram
2 cups water

1 cup milk
3 TB miso diluted in 1/4 cup hot water
2 TB chives or green onions, finely chopped
a few garlic croutons

In a pot, melt the butter and cook the leeks, onions, and garlic together for 5 minutes stirring frequently. Do not brown. Add the potatoes, celery, chervil, marjoram, and half the water. Cover and let simmer for 25 minutes or until the vegetables are tender. Let cool for 15 minutes.

Place the mixture in a food processor and puree. Before serving, pour the mixture back into the cooking pan and add the milk and the remaining water. Bring to a boil, stirring frequently. Remove from the heat and add the miso.

Pour into bowls and top with a few croutons and the chives or green onions, and serve hot.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Ruby Eggs on Patchwork Toast

Ruby Eggs on Patchwork Toast


Forgive the casualness of this particular recipe. I'm a fan of Eggs Florentine, but since you received Ruby Chard this week and no tomatoes, I refined and renamed my favorite brunch food. Enjoy!-elena

2 farm fresh eggs, poached (as easy as cracking them into a pot of boiling water and fishing them out 2 to 3 minutes later)
1/2# of ruby red chard, lightly sauteed with butter and chopped leeks
4 slices of roasted red peppers
4 T of creamy mornay (recipe follows)
2 thick slices of Patchwork Farm bread

Assemble the Ruby Eggs: Divide and pile the wilted Ruby Chard on each slice of bread. Follow with poached eggs and the roasted peppers. Toast or broil lightly in the toaster oven or broiler until just heated through, but the yolk is still runny. Garnish lavishly with mornay and eat with gusto! Perfect with sparkling orange juice or hot black coffee.

Making the Mornay: Melt 2 T of butter. Add 2 T of flour and whisk over medium heat for 2 minutes. Lower heat and slowly pour 2 cups of heated milk (for thinner, lower fat sauce) or cream (for thicker, high fat sauce) while furiously whisking to avoid cooked lumps of goo. Let simmer for a minute or two and then add 1/2 cup of freshly grated parmesan or swiss cheese or sharp cheddar. I like to add some blue cheese as well for extra tang. Continue to stir and cook until thickened. Store in the fridge for several days and reheat with a few tablespoons of milk.

Alternative to Cream Sauce: I've not tried this yet, but for those of you who are willing and/or not interested in a lot of fat in your diet, i've got a recipe for a reduced orange syrup. Basically it consists of simmering orange juice until a bit viscous, adding some salt and pepper, a bit of oil and fresh herbs. It sounded like it might work on the Ruby Eggs, but then again...maybe not. Let me know if you try it.

Published in Breakfast
Tuesday, 30 November 1999 00:00

BRAISED SQUASH WITH INDIAN SPICES

BRAISED SQUASH WITH INDIAN SPICES


3 # winter squash, peeled and cubed
1/4 c oil
1 onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 tsp each cumin, coriander
1/2 tsp turmeric
1 tbsp black mustard seeds
1 tsp red pepper flakes
1 tsp salt, to taste
1 c water
1 tomato, diced (frozen works great)
3 tbsp maple syrup
1 tsp garam masala (cardamom, cinnamon, cumin, cloves, black pepper blend)
Chopped cilantro for garnish, optional
Heat oil in a dutch oven and sauté onion, garlic, ginger, spices and mustard seeds. Cook until the seeds start to pop around. Add the salt, water, tomato maple syrup and squash. Simmer until squash is tender, covered for the first 15 minutes. Stir in the garam masala and cilantro, mashing the squash a bit if you’d like.
Adapted from The New American Cooking
And the kohlrabi, what to do with those big green or purple orbs? In the Farmer John's Cookbook, there's a great idea for making hash browns. Peel and shred the kohlrabi as you would potatoes. Squeeze out excess moisture in a dish towel. Combine 2 eggs, 1 diced small onion, 2 tbsp bread crumbs, 1 tsp salt, 1/2 tsp ginger powder, 1/4 tsp red pepper flakes. Mix in the kohlrabi. Heat a griddle with a bit of butter. Fry up patties of the mixture, until golden brown, about 5 to 7 minutes per side.
You could also make fabulous mashed potatoes and kohlrabi. Oh, and add some sautéed leeks, too. Yum!

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Tomato Toasts with Bacon & Blue Cheese

Tomato Toasts with Bacon & Blue Cheese


For the bacon eaters, an over-the-top BLT! Serve with mesclun on the side. Serves 6.

4 slices bacon
6 slices bread
6 TB oil
salt and pepper
1/4 cup minced leek
3 TB vinegar (sherry is nice here)
3 medium tomatoes, sliced 1/2 thick rounds
30 small basil leaves
1 1/2 oz crumbled blue cheese
freshly ground black pepper

Cook bacon until crisp. Remove to paper towel to drain. Crumble when cool. Reserve bacon fat. Grill bread slices 3 at a time in same skillet, turning once, until golden brown. Add a bit of oil as needed. Remove to a cooling rack, season with salt and pepper.

For dressing heat 2 tablespoons of the reserved bacon fat and 3 tablespoons oil in small heavy saucepan. Add leeks and cook about 2 minutes, until soft. Whisk in vinegar and salt and pepper until well combined. Cover and keep warm.

Arrange toasts on a platter or individual plates. Layer tomatoes, blue cheese, basil and bacon, ending with a sprinkling of blue cheese on top. Spoon warm dressing over it all and season with fresh ground black pepper.

Published in Lunch
Tuesday, 30 November 1999 00:00

Savory Corn Cakes

Savory Corn Cakes


Excellent with a tomatillo or pico de gallo salsa. Grate a little cheese on top while still warm, if you'd like. Serves 4.

1 TB oil
1 cup thinly sliced leeks
3 cups fresh corn kernels, about 3 ears worth
1 jalapeno, minced, to taste
salt to taste
1 TB lemon juice
2 eggs
1/2 cup yogurt
1/2 cup whole-wheat pastry flour
1/2 cup cornmeal
1/2 tsp salt
1 tsp baking powder
oil for cooking

Saute leeks, corn and chilies in oil with a sprinkling of salt for about 10 minutes. Stir in lemon juice and set aside. Whisk together eggs and yogurt. Blend together dry ingredients. Add corn mixture to the eggs and then fold in the dry ingredients.

Heat a lightly oiled griddle over medium high heat. Spoon batter making 3 rounds. Cook until golden on both sides, flipping once, about 7 minutes total.

Published in Mexican
Tuesday, 30 November 1999 00:00

Sauteed Greens with Tomato and Chickpeas

Sauteed Greens with Tomato and Chickpeas


This is one of my favorite ways to make chard and/or kale. The chickpeas make it a little heartier, ideal as a side for grilled fish or chicken. Serves 4.

2 TB sunflower oil or bacon fat
1 leek washed and sliced thin
1 bunch chard or kale, washed and chopped
salt and pepper to taste
1 tomato, seeded and chopped
1 cup pre-cooked chickpeas
squeeze of lemon or lime juice

* If using chard, chop stems separately. Add the stems to the skillet about 2 minutes before the greens.

Heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and saute until translucent, about 5 minutes. Add greens, salt and pepper and toss to combine. Cook uncovered for 2 minutes, tossing occasionally. Add tomato and chickpeas and toss to combine. Cover, reduce heat, and cook for 3 minutes. Remove from heat, add the squeeze of citrus and serve immediately.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Lentil and Spinach Soup

Lentil and Spinach Soup


Serve this soup with a dollop of plain yogurt or creme fraiche with a toasted slice of Red Hen whole-wheat bread on the side. Serves 4.

2 tablespoons sunflower or olive oil
1 1/2 cups thinly sliced leeks
1 cup chopped celery
1 cup chopped sweet peppers
3 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, or 1 TB freshly chopped
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 lb dried lentils (about 2 1/2 cups)
1/2 lb. spinach, stems removed, chopped
1/2 cup chopped fresh cilantro
salt and pepper to taste

Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in cumin, oregano, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. Taste and adjust seasonings.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Warm Brussels Sprout and Spinach Salad with Bacon

Warm Brussels Sprout and Spinach Salad with Bacon


Adapted from a recipe at Epicurious.com. To make a vegetarian version, omit the bacon, increase the caraway seeds by 1/2 teaspoon, the oil to 3 tablespoons and use balsamic vinegar to add extra flavor. Serves 6.

4 slices of bacon
1/2 cup leeks, thinly sliced
1 pint Brussels sprouts, trimmed, steamed for 3 minutes, and chopped fine (about 1 3/4 cups)
1 tsp caraway seeds
2 TB sunflower oil
3 TB cider vinegar
1/4 teaspoon maple sugar, or to taste
1/2 pound spinach, tough stems discarded and the leaves washed well and spun dry (about 8 cups)

In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over medium heat. Add the leeks and saute for 2 minutes. Increase the heat to moderately high heat, add the Brussels sprouts with the caraway seeds. Saute, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach. Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted. Season the salad with pepper and sprinkle it with the bacon, crumbled.

Published in Salads
Tuesday, 30 November 1999 00:00

Curried Squash Soup with Green Garnish

Curried Squash Soup with Green Garnish


Meg made this soup the other night for her and Pete. It will work equally well whether you have the pie pumpkin or kuri squash in your share. Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal.

1 winter squash, such as pumpkin or kuri, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste

For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch mustard greens, washed, dried and chopped fine
salt and pepper to taste

Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.

While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Kimchi

Kimchi


If you didn't grab an Edible Green Mountains, here's the kimchi recipe from the fall edition. There's lots more explanation in the magazine, though. Makes 2 quarts.

3 hot chili peppers, such as Thai bird, serrano or jalapeno, or more to taste
4-inch piece of fresh ginger, peeled and chopped, or more to taste
6 garlic cloves, chopped, or more to taste
2 pounds Napa, Savoy or green cabbage, center core removed and very thinly sliced
1 daikon radish or 2 to 3 black Spanish radishes, thinly sliced (red radishes work, too)
3 leeks, thinly sliced crosswise
4 large carrots, thinly sliced crosswise
1 celery root, peeled, quartered and thinly sliced (You can use the kohlrabi from the share!)
8 tsp fine sea salt or pickling salt

Using a food processor or mortar and pestle, make a paste of the chili peppers, ginger and garlic.

Toss together the cabbage, radish, leeks, carrots, and celery root (kohlrabi) in a large container, layering it with the salt and spicy paste. Use your hands to mix it all up, rubbing the paste into the veggies; then wash your hands immediately.

Using the blunt end of a meat hammer, rolling pin or other similar tool, pound the mixture to release the vegetable juices. You will know that you have pounded enough when you can push the veggies down with your hand and they are covered by the released brine.

Pack your vegetables into wide-mouth quart mason jars. You must really push to pack the veggies down tight, allowing the brine to rise to the top. You want the brine to rise up about 1/2 inch above the veggies to allow for some evaporation during fermentation. Find something that will hold the veggies down under the brine. Weight down with a jar filled with water.

Leave your jars on the counter out of the sun. Fermentation usually takes about a week, but you can begin testing your veggies after 3 or 4 days. If any mold forms on the brine, just scoop it out and continue fermenting. Once fermentation is complete, remove the water jar and cover, screw on the jar lid and place in your refrigerator, where it will keep at least until next summer.

Published in Salads
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