Monday, November 10, 2008

WEEK 2 RECIPES

Hello again, oh beloved members of mine! Sorry for the delay in posting these recipes...although November seems to have definitely settled in around us now, the garden is still keeping this farmer rather busy! But then again, it is all about keeping your vegetables happy out there in the cold and blustery wind (and slowly getting them into the much more "cozy" root cellar...yay)! I hope that these recipes and ideas continue to make them happy on your plates and in your little tummies too!
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WARM ROASTED BEET and ARUGULA SALAD
(from the Gardeners’ Community Cookbook)
1 bunch beets
2 c washed and spun arugula

Dressing:
3 Tbsp fresh orange juice
1 Tbsp rice vinegar
2 Tbsp olive oil
Salt and pepper to taste

Preheat oven to 400 degrees F. Place beets in a baking dish and sprinkle with water. Cover and roast until fork tender (about 1 hour depending on the size of the beets). Meanwhile make the dressing by whisking all of the ingredients together. When beets are cool enough to handle, remove their skins and slice into rounds (if they’re baby beets you don’t need to remove the skins). Assemble the salad while the beets are still very warm so that the arugula wilts. Serve right away.

A variation of this recipe that I’ve had that’s very yummy is to add good quality feta cheese along with the warm beets just before dressing.

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BEET GREEN (OR SWISS CHARD) GRATIN
(from "Good Eats" and Alton Brown)

1 Tbsp butter
12 oz sliced mushrooms
2 cloves garlic, minced
1 lb beet greens or swiss chard, washed well and chopped
Salt and freshly ground black pepper
4 egg yolks, beaten
1 cup ricotta cheese
½ cup grated parmesan cheese
½ tsp salt
¾ cup crumbled crackers (recommended: Ritz crackers)

Preheat the oven to 375 degrees F. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the greens and mix well. Remove pan from heat. Season to taste.

In a separate bowl, combine the egg yolks, ricotta, parmesan and salt. Combine everything and put into a lightly oiled 9 x 11 inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
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CELERIAC REMOULADE
(from "The Barefoot Contessa" and Ina Garten)
1 medium or large celeriac
3 Tbsp freshly squeezed lemon juice
1 cup good mayonnaise
1 Tbsp Dijon mustard
1 Tbsp whole-grain mustard
2 tsp white wine vinegar
Salt and freshly ground pepper

Peel the celery root, and then shred using a stand grater or food processor fitted with a coarse grating blade. In a small bowl, whisk together the remaining ingredients to make the dressing and season to taste with salt and pepper. Toss as much dressing with the shredded celery root as you’d like, and refrigerate for a couple of hours to let the flavours come together. Serve cold or at room temperature.

Celery root is a great! vegetable, though some people would argue that it lacks a certain something when it comes to looks. I say whatever it's missing in the beautiful vegetable department it makes up for in taste! Along with trying the above recipe, celeriac can be used in:
  • Soups and stews: dice and use as you would celery; and

  • Salads: great alone (like in "Celeriac Remoulade"), or in combination with shredded winter radish, cabbage or carrot (or apple or whatever else seems fall and wintery and strikes your fancy)!
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CREAMY POTATO KALE SOUP
(from The Moosewood Restaurant Low Fat Favourites Cookbook)

1 cup finely chopped onions
2/3 cup finely chopped leeks
½ tsp salt
1 Tbsp olive or sunflower oil
4 cups stock
4 cups coarsely chopped potatoes
¼ tsp ground fennel or anise seeds
½ cup diced celeriac
2 Tbsp white wine
½ tsp dried dill
2 tsp Dijon mustard
2 Tbsp minced scallions (if you have them)
1 ½ Tbsp minced fresh basil
½ cup evaporated skimmed milk
4 cups loosely packed shredded kale
Salt and freshly ground black pepper to taste
Squeeze of fresh lemon juice (optional)

In a large soup pot, sauté the onions, leeks and salt in the oil on very low heat for about 7 minutes, until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celeriac, wine and dill. Simmer for about 20 minutes, covered, until the potatoes are tender. In a blender or food processor (or using an immersion blender), puree the soup in batches (or in the pot) until smooth.

In a separate pot, gently boil or steam the kale until just tender. Drain, and stir it into the soup. Season to taste with salt and freshly ground pepper, and lemon juice, if desired. Carefully reheat the soup until it is very hot but not boiling.

Kale is also delicious steamed and mixed with creamy mashed potatoes and sliced sausage (such as Orchard Hill Farm's very own smoked or fresh seasoned pork sausage).
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SPICY POTATOES AND SPINACH
(from the Moosewood Restaurant Simple Suppers Cookbook)

2 Tbsp vegetable oil
2 Tbsp butter
1 tsp black mustard seeds
1 tsp cumin seeds
½ tsp fennel seeds
1 minced fresh chile or ½ tsp red pepper flakes
1 ½ cups sliced onions
2 lbs potatoes
1 tsp salt
15-oz can diced tomatoes
2 Tbsp lemon juice
~ ½ lb spinach

Heat the oil and butter in a pot on med-high heat. Add the mustard seeds. When they start to pop, add the cumin and fennel seeds. Sirt for a few seconds and add the chile or red pepper flakes and the onions. Lower the heat to medium and cook for about 5 minutes.

Meanwhile, scrub or peel the potatoes and cut them in wedges (about 6 cups). Add the potato wedges, salt and 1 cup of water to the onions, cover, and cook for about 15 minutes, stirring occasionally, until the potatoes are just tender.

Stir in the tomatoes and lemon juice and cook, covered, until the potatoes are done, about 5 minutes. Add the spinach and simmer until the leaves are wilted.
You can top this stew of sorts with plain yogurt and chopped fresh cilantro if you like, and serve it alongside of naan bread, or on a bed of rice, with mango chutney.

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