Sunday, June 13, 2010
It is so much fun to explore new recipes and try new vegetables through our farm share. Pasta Prima All-Natural Ravioli Wild Mushroom and Thyme had caught my eye at the grocery store. Anything mushroom usually does. So we needed to find a use for some of our farm-fresh veggies to complement the ravioli. Well, the flavors didn't really work well together, but both the ravioli and the greens were delicious.
Leon O'Neal's Turnip Greens
1 large bunch turnip/radish greens
1 small turnip, peeled and diced
Dash of maple syrup
6 slices bacon, diced
1 onion, diced
1 tablespoon lemon and garlic seasoning
Pepper to taste
Salt to taste
Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain. In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Optional: serve with Louisiana hot-pepper sauce.
* Recipe from Epicurious.com by Robb Walsh
Sunday, June 13, 2010
Tortellini al brodo
Saturday, June 12, 2010
This is a traditional Italian Christmas dish that we enjoyed with friends there a few years back. I had always thought of making it. I used a few recipes that I found and took a little from all of them. Of course, this dish is best made from scratch, but it's not easy...
Tortellini al brodo
4 cups chicken stock
1.5 cups tortellini
2 teaspoons Parmiggiano Reggiano, freshly grated
2 teaspoons lemon juice
few dashes of parsley
Salt and pepper to taste (I also used a bit of Sale Roma (a favorite we got in Italy) and French Four spice (from Penzey's Spices)
Heat stock to a boil and cook the tortellini. Add lemon juice, salt, pepper, parsley and other spices. Ladle into bowls, grate cheese on top. Serve immediately.
This is a traditional Italian Christmas dish that we enjoyed with friends there a few years back. I had always thought of making it. I used a few recipes that I found and took a little from all of them. Of course, this dish is best made from scratch, but it's not easy...
Tortellini al brodo
4 cups chicken stock
1.5 cups tortellini
2 teaspoons Parmiggiano Reggiano, freshly grated
2 teaspoons lemon juice
few dashes of parsley
Salt and pepper to taste (I also used a bit of Sale Roma (a favorite we got in Italy) and French Four spice (from Penzey's Spices)
Heat stock to a boil and cook the tortellini. Add lemon juice, salt, pepper, parsley and other spices. Ladle into bowls, grate cheese on top. Serve immediately.
Orecchiette coi Broccoletti & Sauteed Fish with Radishes and Leeks
Friday, June 11, 2010
We were on vacation for a couple weeks and then spent time cleaning out the fridge/freezer to make way for our upcoming Community Supported Agriculture deliveries (a variety of fresh vegetables and herbs delivered weekly and fresh off a local farm).
This is our first year having a share from a farm. We received our first delivery yesterday. Our radishes and leeks were from our CSA and that dish was one of our favorite fish creations that we have ever had. We also had a delicious salad with nasturtiums - edible flowers!
Yesterday we also went strawberry picking and came home with 6 quarts (picked 7, but we ate that before we left!). We have saved some for eating at home and today made the rest into Strawberry Jam. It took some time to find a highly rated recipe that didn't have more sugar than strawberries. We haven't tested it yet and I'm not sure that it gelled, but it looked and tasted good before freezing.
Strawberry Jam
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
~ Water bath is about 10-15 minutes in boiling water for those that don't know.
~ To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
* Recipe from allrecipes.com.
Orechiette coi Broccoletti
1 pound broccoli florets
1/2 cup salted ricotta, grated (we don't use fresh and think it's almost as yummy).
2 cloves of garlic, minced
A small bunch parsley, minced
1/2 cup grated cheese, either all Parmigiano or half Parmigiano and half Pecorino Romano
1/4 cup olive oil
Pepper to taste (salt should not be necessary)
1 pound orecchiette or other short firm-walled pasta, e.g. farfalle (butterflies or bow ties)
Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
* Recipe from Kyle Phillips, About.com
Sauteed Trout with Radishes and Leeks
4 Tbsp butter
1/4 c minced shallots
2 leeks, cleaned and thinly sliced
2 bunches radishes, cleaned and sliced
2 Tbsp olive or vegetable oil
4 lake trout fillets (we had cod in the freezer, so we used that)
floru seasoned with salt and pepper
chopped fresh chives
Heat butter in skillet over medium flame; add shallots and leeks and cook, stirring occasionally, until tender. Raise heat, add radishes, and cook quickly until barely tender; set aside. Heat oil in a large skillet over medium-high flame. Dredge fish fillets in flour, shake off excess flour, and place in hot pan. Cook about 3 minutes per side. Remove to a serving dish or individual plates and top with radish mixture. Sprinkle with chives and serve immediately. Makes 4 servings.
*Recipe from From Asparagus To Zucchini - Leah Caplan, The Washington Hotel
We were on vacation for a couple weeks and then spent time cleaning out the fridge/freezer to make way for our upcoming Community Supported Agriculture deliveries (a variety of fresh vegetables and herbs delivered weekly and fresh off a local farm).
This is our first year having a share from a farm. We received our first delivery yesterday. Our radishes and leeks were from our CSA and that dish was one of our favorite fish creations that we have ever had. We also had a delicious salad with nasturtiums - edible flowers!
Yesterday we also went strawberry picking and came home with 6 quarts (picked 7, but we ate that before we left!). We have saved some for eating at home and today made the rest into Strawberry Jam. It took some time to find a highly rated recipe that didn't have more sugar than strawberries. We haven't tested it yet and I'm not sure that it gelled, but it looked and tasted good before freezing.
Strawberry Jam
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
~ Water bath is about 10-15 minutes in boiling water for those that don't know.
~ To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
* Recipe from allrecipes.com.
Orechiette coi Broccoletti
1 pound broccoli florets
1/2 cup salted ricotta, grated (we don't use fresh and think it's almost as yummy).
2 cloves of garlic, minced
A small bunch parsley, minced
1/2 cup grated cheese, either all Parmigiano or half Parmigiano and half Pecorino Romano
1/4 cup olive oil
Pepper to taste (salt should not be necessary)
1 pound orecchiette or other short firm-walled pasta, e.g. farfalle (butterflies or bow ties)
Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
* Recipe from Kyle Phillips, About.com
Sauteed Trout with Radishes and Leeks
4 Tbsp butter
1/4 c minced shallots
2 leeks, cleaned and thinly sliced
2 bunches radishes, cleaned and sliced
2 Tbsp olive or vegetable oil
4 lake trout fillets (we had cod in the freezer, so we used that)
floru seasoned with salt and pepper
chopped fresh chives
Heat butter in skillet over medium flame; add shallots and leeks and cook, stirring occasionally, until tender. Raise heat, add radishes, and cook quickly until barely tender; set aside. Heat oil in a large skillet over medium-high flame. Dredge fish fillets in flour, shake off excess flour, and place in hot pan. Cook about 3 minutes per side. Remove to a serving dish or individual plates and top with radish mixture. Sprinkle with chives and serve immediately. Makes 4 servings.
*Recipe from From Asparagus To Zucchini - Leah Caplan, The Washington Hotel
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