Monday, December 14, 2009

Recipes from near and far


Hello again! Thanks to all who came to celebrate the harvest and holiday season at the farm yesterday - hopefully you left feeling merry and bright (and only marginally muddy)!

This rather drab day had me thinking of warm, spicy, colourful food from afar (which involves some very local ingredients too, thankfully!). There's nothing like coming in after a weary, dreary winter day to something exotic and festive...
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PARSNIPS WITH MOROCCAN SPICES
(from "Fresh" with Anna Olsen)

2 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp black pepper
1/4 tsp ground cloves
1 1/2 pounds parsnips
1 Tbsp olive oil
2 Tbsp nut oil such as walnut or almond
1 tsp sea salt

Preheat oven to 350 F. Toss all spices together and store in an airtight container.

Peel parsnips, cut into 3-inch pieces and place in a baking dish. Heat olive oil and nut oil in a small pan. Add 2 tbsp of the spice mix and stir into oil, heating for a minute. Scrape mixture over parsnips, add salt and toss to coat. Cover dish and bake for 25 to 30 minutes, until parsnips are tender.

Parsnips can be baked in advance and re-heated in the oven to serve. Serves 6.
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AFRICAN PINEAPPLE PEANUT STEW
(from Moosewood Restaurant Cooks at Home)
This is a great way to eat kale if you don't like it...and an even better way if you do!

1 medium to large onion, chopped
2 garlic cloves, minced
½ Tbsp vege oil
½ Tbsp butter
1 bunch kale
2 cups undrained, canned, crushed pineapple
½ cup natural peanut butter
Finely minced jalapeno pepper (or other hot pepper) to taste
Salt and freshly ground pepper
½ cup chopped fresh cilantro
Optional garnishes: crushed skinless peanuts, chopped green onions

Sweat onions and garlic together in the oil and butter over med-low heat for about 10 minutes. Meanwhile, wash the greens well, drain and remove the tough main stem; slice into 1 inch wide strips. Add the pineapple (with juice) to the onion mixture and bring to a simmer. Add the greens and cook about 5 minutes, until just tender. Mix in the remaining ingredients and simmer 5 minutes more. Garnish and serve steaming hot over rice or potatoes.
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THAI COCONUT AND ROAST SQUASH SOUP
1 head whole garlic
2 lbs of squash (butternut, kuri, hubbard, or buttercup), poked
1 onion, peeled and quartered
1 tsp Thai curry paste (or more to taste)
4c vegetable or chicken stock
½ cup coconut milk

Cut a small slice off the bottom of the whole garlic bulb. Wrap the garlic in foil. Roast the garlic, squash and onion on a parchment paper-lined baking sheet at 350 degrees until tender (about 45-60 minutes). Let sit until cool enough to handle. Squeeze the garlic cloves out of the bulb, and peel the squash and remove the seeds. Puree the roasted vegetables with the curry paste and a small amount of stock. Combine the pureed vegetables with the remainder of the stock in a saucepan, bring to a gentle boil, and simmer for 10 minutes. Add the coconut milk and simmer for another 5 minutes.

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