Underwood Family Farms - CSA Member Blogspot
May - Food and Beer Pairing
Beer: Mission St. Brown ale (5.7%)Brewery: Steinhaus Brewing Co. (Firestone Walker)
Style: American Brown
Serving: Pint Glass or Mug @ 45°- 50°
Aroma: Hints of sweet chocolate, caramel with toasted nuts are typical of this style. Some American browns have pronounced hop aromas especially if they are dry hopped.
Appearance: Pours clear brown to dark brown with a light tan head.
Flavor: Pronounced sweet malty flavors reminiscent of caramel and chocolate are balanced by elevated hop flavors and bitterness.
Mouthfeel: Medium-full body that finish fairly dry due to the hops and elevated carbonation levels.
Other Examples: If you can't find this particular beer, I suggest you start with Indian Brown Ale from Dogfish Head, Bender from Surly Brewing Co or Moose Drool Brown Ale from Big Sky Brewing Co.
Food Pairings: Cuisine: Barbecue. Cheese: Earthy, Nutty. Meat: beef. Dessert: Chocolate.
HopHeadSaid: I prefer American brown ales over English brown ales because of the elevated hop profiles. The hop profiles help balance the toasted caramely/chocolate sweetness keeping the beer refreshing without limiting the beer’s pairing ability. The assertive hop intensity means the malt flavors have to be increased making it a great pairing beer for grilled foods, assertive cheeses and chocolate desserts.
Specific Beer Pairing Suggestion:
This pairing is just plain delicious! Mission St. Brown Ale has just a hint of roastiness that complements the soy chorizo by adding a much needed roundness to the spices. The residual sweetness of the beer resonates with the sautéed onions and balances the spices in the chorizo. If you find the chorizo is still a little to spicy for your taste than add a little burrata to each bite. The diced potatoes will help reduce the spices as well.
As a bonus, like this pairing needed any thing else, taste the burrata and then take a drink of the beer. The two mix together and create a wonderful grilled cheese sandwich flavor without all the butter or bread!
Chorizo Frittata1/2 lb. soy chorizo, browned
1 Texas sweet onion, diced and sautéed
1 lb. Swiss chard, trimmed, ribs removed, and coarsely chopped
8 large eggs
2 medium sized tomatoes, diced
1/2 cup skim milk
1 Tbs. all-purpose flour
1-1/2 tsp. kosher salt
freshly ground black pepper
1 tsp. minced garlic
1 tsp. finely grated lemon zest
2 Tbs. extra-virgin olive oil
Heat the oven to 350 degrees F. Prepare the soy chorizo, onion and Swiss chard as directed in the ingredient list. Let them cool slightly before proceeding with the recipe (they can be warm when added to the eggs, but not piping hot).
In a bowl, whisk the eggs with the skim milk, flour (don't worry if the flour forms small lumps), salt, and several grinds of pepper.
Combine the soy chorizo, Swiss chard, garlic, tomatoes, onion and lemon zest with the egg mixture, folding them in gently.
Heat the olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.
Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.
Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for 10 minutes before cutting and serving. Or let it cool completely to room temperature.
Garnish with sautéed or roasted potatoes and burrata cheese. The potatoes are optional but the burrata is a must!
Chicken Shepard's Pie
This is great basic recipe, you can add all sorts of vegetables, omit the chicken to make it vegetarian, go wild! Double it and freeze it for a quick meal later.
• 3 lbs potatoes, peeled and cut into chunks
• 2 T olive oil
• 2 chicken breasts, diced
• 2-3 garlic cloves minced
• 5 or 6 round carrots, sliced and quartered
• 1 leek or small onion, chopped
• 3 stalks of celery, chopped (you can include the leaves if you like)
• 1 kohlrabi, peeled and chopped
• 1 cup sliced sugar snap peas (you can sub frozen peas)
• 1 1/2 T corn starch or tapioca starch
• 1/2 cup white wine
• 1 1/2 cups chicken or vegetable stock
• 1 T Dijon mustard (optional)
• 1 T fresh tarragon or thyme (optional)
• ¼ cup chopped fresh parsley
• ½ cup chicken broth, potato water or milk
• 2 T butter, olive oil or vegan buttery spread (I use Earth’s Balance)
Cover the potato chunks with cold water and bring to a boil, add a small amount of salt and cook until tender – about 15 minutes.
While the potatoes are cooking, heat olive oil in a large skillet (I love my cast iron skillet) and add chicken and cook stirring until chicken starts to turn white. Add garlic, onions, celery, kohlrabi and carrots and cook until tender about another 2 minutes. Add the corn starch/tapioca to chicken stock and stir until combined. Make a well in the center of the skillet and add wine and chicken stock and stir constantly until it starts to thicken. Add sugar snap peas and simmer about 2 minutes.
Add tarragon or thyme and 1/8 cup of parsley to the chicken mixture, stir and pour into a casserole or rectangle baking dish. Preheat the broiler to 450.
Drain the potatoes and return them to pot, and mash with the remaining parsley, and liquid of choice, salt and pepper. Spread the potatoes over the chicken in the casserole dish. Broil until potatoes are nicely browned.
Serves 6 -8
• 3 lbs potatoes, peeled and cut into chunks
• 2 T olive oil
• 2 chicken breasts, diced
• 2-3 garlic cloves minced
• 5 or 6 round carrots, sliced and quartered
• 1 leek or small onion, chopped
• 3 stalks of celery, chopped (you can include the leaves if you like)
• 1 kohlrabi, peeled and chopped
• 1 cup sliced sugar snap peas (you can sub frozen peas)
• 1 1/2 T corn starch or tapioca starch
• 1/2 cup white wine
• 1 1/2 cups chicken or vegetable stock
• 1 T Dijon mustard (optional)
• 1 T fresh tarragon or thyme (optional)
• ¼ cup chopped fresh parsley
• ½ cup chicken broth, potato water or milk
• 2 T butter, olive oil or vegan buttery spread (I use Earth’s Balance)
Cover the potato chunks with cold water and bring to a boil, add a small amount of salt and cook until tender – about 15 minutes.
While the potatoes are cooking, heat olive oil in a large skillet (I love my cast iron skillet) and add chicken and cook stirring until chicken starts to turn white. Add garlic, onions, celery, kohlrabi and carrots and cook until tender about another 2 minutes. Add the corn starch/tapioca to chicken stock and stir until combined. Make a well in the center of the skillet and add wine and chicken stock and stir constantly until it starts to thicken. Add sugar snap peas and simmer about 2 minutes.
Add tarragon or thyme and 1/8 cup of parsley to the chicken mixture, stir and pour into a casserole or rectangle baking dish. Preheat the broiler to 450.
Drain the potatoes and return them to pot, and mash with the remaining parsley, and liquid of choice, salt and pepper. Spread the potatoes over the chicken in the casserole dish. Broil until potatoes are nicely browned.
Serves 6 -8
March - Food and Beer Pairing
(Frisee, Avocado, Grapefuit)
Beer: Ruthless Rye IPA (6.6%)
Brewery: Sierra Nevada
Style: American IPA
Serving: Pint Glass or Mug @ 45°- 50°
General American IPA Style Description:
Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas.
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze. Because the malt used in this style has very little dark color the head will be white to off-white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine). Malt flavor will be low to showcase all the hop characteristics in and an American IPA.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.
Other IPA's: Titan, Furious, Stone IPA, Two Hearted Ale
General Beer Pairing Suggestions:
Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican.
I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold. These beers pair well with many foods especially savory or sweet foods. The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check. But if you want to spice things up a bit drink an IPA. The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.
Specific Beer Description:
Ruthless Rye IPA pours a crystal clear copper with a cascade of tiny carbonation bubbles rising from the etching in the bottom of my glass. The pillowy, off-white head has staying power with some decent lacing on the side of the glass. Lemon peal, pine and earthy hop aromas (a mouth watering combination) ready your palate for what's to come. Ruthless Rye's crisp hop bitterness gives way to a wonderfully smooth earthy hop flavor. However, the caramel-like malt sweetness and the rye malt spiciness balance the bitterness before it can become to intense. The malts then morph, what could be an over the top aggressive, hop bitterness into a smooth and refreshing grapefruity flavor.
My overall opinion is that you should try this beer! Ruthless Rye doesn't have the one-sided bitterness that turns so many people away from trying other IPA's. The mix of spice and citrus hop flavors make this beer an awesome partner for salads that include bitter greens or citrus.
Specific Beer Pairing Suggestions: Frisee, Avocado, and Grapefruit Salad - Recipe Link
This pairing works for several reasons. First, the hop bitterness and flavor resonate in the bitter frise'e which is tossed in a citrus balsamic vinegar. The earthy flavors of the shallots and avocado as well as the cracked pepper resonate with the rye spiciness. You may find it hard to tell where the salad ends and the beer starts, except for the crunchy parts
There are some contrasting components, and this is where this pairing really shines. The caramel-like sweetness helps to take the bitter edge off the frisee while seamlessly resonating with the citrus vinaigrette and grapefruit. Last but not least, the alcohol and the carbonation help cleanse the vinaigrette and savory avocado off the palate as you swallow. A crisp and refreshing way to cleanse the palate before your next bite.
Chocolate Covered Orange Slices
Maybe you noticed your box seemed a little "heavier" today, we just wanted to show how much we LOVE our CSA members so we threw in some of our super sweet Navel oranges! Here's an easy sweet treat you can prepare for all of your Valentines using the oranges. Enjoy!
(makes 15-20 slices)
2 large Navel Oranges
3.5 oz. of dark or milk chocolate
1/2 T. salted butter
(you can also just make it really easy and buy dipping chocolate at the store!!)
Melt the chocolate and butter together in a a fondue pot or in a Pyrex bowl over a pot of simmering hot water. Once melted turn off the flame. You can also use a double boiler if you have one of those.
Peel the oranges, leaving as much of the pith as possible. Separate the sections and put them on a paper towel to absorb any excess juice.
Dip the orange slices into the chocolate (a wooden kabob stick works well) and let the extra chocolate drain off. Place the dipped orange slice on a parchment or wax paper lined baking sheet. Refrigerate for a few hours to set.
(makes 15-20 slices)
2 large Navel Oranges
3.5 oz. of dark or milk chocolate
1/2 T. salted butter
(you can also just make it really easy and buy dipping chocolate at the store!!)
Melt the chocolate and butter together in a a fondue pot or in a Pyrex bowl over a pot of simmering hot water. Once melted turn off the flame. You can also use a double boiler if you have one of those.
Peel the oranges, leaving as much of the pith as possible. Separate the sections and put them on a paper towel to absorb any excess juice.
Dip the orange slices into the chocolate (a wooden kabob stick works well) and let the extra chocolate drain off. Place the dipped orange slice on a parchment or wax paper lined baking sheet. Refrigerate for a few hours to set.
Roasted Beet & Butternut Salad
Salad
2 cups diced roasted butternut squash*
4 diced roasted beets (any color)*
4 cloves of garlic, pressed
6-8 cups torn lettuce leaves or any combination of greens, lettuce, beet greens, escarole, arugula, etc.
1 cup of cooked or canned white (navy) beans (optional)
1/4 cup sliced red onion
1/2 cup dried cranberries
4 T. pumpkin seeds (raw or roasted)
6 oz. goat cheese (Humboldt fog is my favorite)
Dressing
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
* Roast the beets, preheat oven to 375°F. Leave root and 1 inch of stem on beets and scrub with a brush. Cut in quarters and put them in a baking dish. Add ¼ cup water, cover with foil and bake for about an hour or until tender. Cool and peel. You can also steam them for 15 minutes on the stovetop.
To roast butternut squash preheat the oven to 400F. Cut the squash into cubes and remove the seeds and skin. Toss with 1-2 tablepoons of olive oil and garlic and sprinkle them with salt and pepper. Place on a baking sheet and bake for about 20 minutes. Let cool completely.
Make the dressing while squash and beets are cooking/cooling and refrigerate until ready to use.
Assemble the salad and toss with the dressing.
2 cups diced roasted butternut squash*
4 diced roasted beets (any color)*
4 cloves of garlic, pressed
6-8 cups torn lettuce leaves or any combination of greens, lettuce, beet greens, escarole, arugula, etc.
1 cup of cooked or canned white (navy) beans (optional)
1/4 cup sliced red onion
1/2 cup dried cranberries
4 T. pumpkin seeds (raw or roasted)
6 oz. goat cheese (Humboldt fog is my favorite)
Dressing
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
* Roast the beets, preheat oven to 375°F. Leave root and 1 inch of stem on beets and scrub with a brush. Cut in quarters and put them in a baking dish. Add ¼ cup water, cover with foil and bake for about an hour or until tender. Cool and peel. You can also steam them for 15 minutes on the stovetop.
To roast butternut squash preheat the oven to 400F. Cut the squash into cubes and remove the seeds and skin. Toss with 1-2 tablepoons of olive oil and garlic and sprinkle them with salt and pepper. Place on a baking sheet and bake for about 20 minutes. Let cool completely.
Make the dressing while squash and beets are cooking/cooling and refrigerate until ready to use.
Assemble the salad and toss with the dressing.
Russian Stuffed Pumpkin
Recipe from Farm Visitor Bonnie Beck
I like using the Sugar Pumpkin, but you can use a larger one and adjust the amount of ingredients and the time baking.
I like using the Sugar Pumpkin, but you can use a larger one and adjust the amount of ingredients and the time baking.
1 small sugar pumpkin
1/4 cup raisins golden
1/4 cup dried sour cherries
1/4 cup mixed dried fruit
1/2 pippin apple (or any good cooking apple)
1/4 cup rice cooked, but still hard to chew
sugar to taste..I use about 1 tablespoon or you can use
any sweetener you like. I have used Lyle Golden syrup, honey
cinnamon to taste...we like cinnamon so I use about 1/2
tsp.
a pinch of salt
1 tablespoon melt butter
boil water
Break the stem off. Cut into top like you would if you
were doing a pumpkin for halloween. Set top aside. Scoop out the thread part
of the pumpkin and discard. Now scoop out most of the meat of the pumpkin with
a small ice cream scoop or the one you use for cookie dough. Being careful not
to break the skin of the pumpkin. Make sure to save the top of the pumpkin. Add top before placing in oven. It's done when the outer
skin is tender.
Mix the pumpkin meat, raisins, cherries, dried mix
fruit together, sugar, spices, butter, and rice together in a bowl. Stuff
pumpkin with this. Pour boiling water into the pumpkin..just about enough to
come to the top of the pumpkin. Bake at 325* till pumpkin is soft. Serve
hot.
Optional: Add roasted walnuts, pecans, almonds and nut
you like.Maple syrup can also be used for the sweetener.
Roasted Cauliflower Soup
1 head of cauliflower, cut into even sized florets
2 T olive oil
5-6 cloves of garlic
Salt and freshly ground pepper to taste
1 T butter or coconut oil
1 onion, finely chopped
2 T. Cornstarch or Arrowroot
2 cups of chicken broth
1 cup of whole milk or coconut milk
1 T dry sherry
1/4 tsp ground nutmeg
1/4 tsp thyme (fresh or dried)
Chopped parsley (optional)
Preheat the oven to 375. Place the cauliflower and garlic in a small roasting pan and drizzle with olive oil. Season with salt and pepper, toss to coat and cover with foil. Roast for 30 minutes with foil on, then remove and cook for an additional 25-30 minutes or until cauliflower is nicely browned.
(Note: you can prepare this a few days in advance and refrigerate until you are ready to make your soup)
Melt the butter or oil in a large saucepan or dutch oven (medium heat) and add the chopped onion and stirring, cook until lightly golden brown, about 10 minutes. Add nutmeg and thyme. Mix cornstarch or arrowroot with a small amount of milk or broth. Pour the remaining milk/broth into the pan and slowly add the liquid cornstarch/arrowroot mixture stirring with a wire whisk until mixture starts to thicken and begins to simmer. Simmer (stirring constantly) for about 3 minutes until you reach the desired thickness. Stir in sherry and the roasted cauliflower. You can blend in batches to get a smooth consistency or use a stick blender to achieve the texture you want.
2 T olive oil
5-6 cloves of garlic
Salt and freshly ground pepper to taste
1 T butter or coconut oil
1 onion, finely chopped
2 T. Cornstarch or Arrowroot
2 cups of chicken broth
1 cup of whole milk or coconut milk
1 T dry sherry
1/4 tsp ground nutmeg
1/4 tsp thyme (fresh or dried)
Chopped parsley (optional)
Preheat the oven to 375. Place the cauliflower and garlic in a small roasting pan and drizzle with olive oil. Season with salt and pepper, toss to coat and cover with foil. Roast for 30 minutes with foil on, then remove and cook for an additional 25-30 minutes or until cauliflower is nicely browned.
(Note: you can prepare this a few days in advance and refrigerate until you are ready to make your soup)
Melt the butter or oil in a large saucepan or dutch oven (medium heat) and add the chopped onion and stirring, cook until lightly golden brown, about 10 minutes. Add nutmeg and thyme. Mix cornstarch or arrowroot with a small amount of milk or broth. Pour the remaining milk/broth into the pan and slowly add the liquid cornstarch/arrowroot mixture stirring with a wire whisk until mixture starts to thicken and begins to simmer. Simmer (stirring constantly) for about 3 minutes until you reach the desired thickness. Stir in sherry and the roasted cauliflower. You can blend in batches to get a smooth consistency or use a stick blender to achieve the texture you want.
Roasted Brussel Sprouts
Don't be scared of your brussel sprouts, these brassicas are generally overcooked and have gotten a bad rap for years. Boiling them to death makes them mushy and ruins their nutritional value, it also causes them to release a sulphurous odor -- yuck! Stir frying, roasting or steaming are much better cooking alternatives.
1 lb brussel sprouts, rinsed, ends trimmed, tough outer leaves removed
1 T minced garlic (about 3 cloves)
1 T lemon juice
2 T olive oil
Sea salt and pepper to taste
1/4 cup freshly grated Parmesan cheese (optional)
1/4 cup roasted pine nuts (optional)
Preheat oven to 350°. Place brussel sprouts in a roasting pan or a large cast iron skillet. Toss in the garlic, lemon juice and olive oil until the sprouts are well coated. Sprinkle with sea salt (1/2 tsp - 3/4 tsp) and freshly ground pepper.
Put the pan or skillet in oven on top rack, cook for 20 minutes, then stir to coat with oil again. Cook for another 10 minutes. Then sprinkle with Parmesan and/or pine nuts and cook for another 5 minutes. The brussel sprouts should end up nicely browned with some of the outside leaves crunchy.
Notes: I always salt a bit more at the table, I think the salt helps to reduce any bitterness. Also, don't overcook, if you are new to brussel sprouts, you can stick a fork or knife in them to make sure the interior is tender.
1 lb brussel sprouts, rinsed, ends trimmed, tough outer leaves removed
1 T minced garlic (about 3 cloves)
1 T lemon juice
2 T olive oil
Sea salt and pepper to taste
1/4 cup freshly grated Parmesan cheese (optional)
1/4 cup roasted pine nuts (optional)
Preheat oven to 350°. Place brussel sprouts in a roasting pan or a large cast iron skillet. Toss in the garlic, lemon juice and olive oil until the sprouts are well coated. Sprinkle with sea salt (1/2 tsp - 3/4 tsp) and freshly ground pepper.
Put the pan or skillet in oven on top rack, cook for 20 minutes, then stir to coat with oil again. Cook for another 10 minutes. Then sprinkle with Parmesan and/or pine nuts and cook for another 5 minutes. The brussel sprouts should end up nicely browned with some of the outside leaves crunchy.
Notes: I always salt a bit more at the table, I think the salt helps to reduce any bitterness. Also, don't overcook, if you are new to brussel sprouts, you can stick a fork or knife in them to make sure the interior is tender.
December 2nd - Food and Beer Pairing
(Sugar Baby Pumpkin)Beer: Old Fezziwig Ale (5.9%)
Brewery: Sam Adams (found in the winter variety 12 pack)
Style: Winter Warmer
Serving: Pint Glass 45°- 50°
or
Beer: Wassail (9%)
Brewery: Full Sail
Style: Winter Warmer
Serving: Pint Glass 45°- 50°
General description and suggestion: Winter warmers are meant to do just that, warm you up! These full-bodied beers will often have pronounced caramel or molasses-like aromas and flavors as well as a warming alcohol presence. These beers also have a wide range of alcohol presence so be sure to check out the ABV before you pour yourself big ole pint.
Often times Winter Warmers or Holiday Ales, as they are sometimes called, are brewed with special spices such as clove or cinnamon. These spices can make them a perfect for pairing with holiday deserts such as pumpkin pie. If you don’t see a description on the packaging look at the brewery website or BeerAdvocate.com for ingredients or taste descriptions.
Specific description and suggestion: First, let me start by saying that this recipe tastes sooo good but it is sooo bad for you, as many holiday desserts are. Also, you can save yourself a lot of time and effort with this recipe if you use the canned pumpkin mush but please don’t short change yourself. Mashing the fresh baked pumpkin with a fork then whisking it until it is smooth gives this dessert a much better texture (the best in my opinion) than canned pumpkin. You won’t regret the time or the effort.
I love it when a single beer pairs so well with a recipe but I get down right giddy when two beers fit the bill so well. You will be able to find the Sam Adams mixed winter 12 pack just about anywhere unfortunately but Trader Joes has a great price on the Wassail this season. These two beers pair so well with desserts because their residual sweetness and spicing makes them a dessert to begin with! Their spices resonate with the Pumpkin Crisp spices and their full-bodies enhance the creamy goodness. The cayenne pepper spiced pecans add fun little kick that will only linger until your next bite or sip.
Pumpkin Crisp
1 Sugar Baby Pumpkin or 32oz of can of pumpkin
4 eggs slightly beaten
3 cups evaporated milk
1 ½ cups sugar
1 tsp cinnamon
½ tsp pumpkin pie spice
1 tsp salt
1 (2-layer) yellow cake mix
½ cup butter melted
1 cup chopped and spiced pecans
Cut and clean pumpkin into thin slices and roast them in the oven at 350° to develop an intense pumpkin taste and tender. Poke with a fork to test. This could take as long as an hour. If you need to speed up the process put slices in the microwave for a couple of minutes until tender.
Put baked pumpkin flesh in a bowl (stand-up mixer is best) with whisk and beat on high until the pumpkin texture is smooth without any lumps.
Combine all but the last three ingredients. Pour into a 13 x 9 inch baking dish.
Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle pecans on top of cake mixture. Drizzle melted butter over the top.
Bake for 350° for 1 hour
Thanksgiving in a Box
Wishing all of our CSA members and farm fans a wonderful Thanksgiving! Here are some fun recipes using this week’s box contents, hope you enjoy. The Apple Butter Salad is a staple at our house for the holidays.
(Red Pepper, Spinach)
Spinach and Red Pepper Dip in Sourdough
1 sweet red pepper, diced
1/2 onion, diced
1 bunch spinach, finely chopped
1/2 T olive oil
1 (8 ounce) package cream or neufchatel cheese
1/2 cup grated parmesan or pepper-jack cheese
1/2 tsp crushed red pepper flakes
3 cloves minced garlic
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
Sourdough boule (hollowed out)
Heat olive oil in skillet, add red pepper and onion and saute until soft. Add spinach and stir until wilted. Add cream or neufchatel cheese and cook over medium heat until hot and softened. Add parmesan or pepper-jack cheese and remaining ingredients and stir until heated through.
Spoon dip into sourdough boule and serve with torn bread pieces. Serves 8-10.
(Carrots, Celery, Sugar Snap Peas, Radishes, Cauliflower, Artichokes)
Crudite Platter with Curry Dip
Fresh vegetables, cut up in bit size pieces (your choice, suggestions below)
Carrots
Celery
Sugar Snap Peas
Radishes
Cauliflower
Artichokes (steamed)
Broccoli
Red Pepper
Fennel Bulb
Green or Yellow Wax Beans (slightly steamed and cooled)
Curry Dip:
1 cup creme fraiche, sour cream or yogurt
1 T olive oil
2 cloves of garlic, minced
1 T curry powder
1/2 cup prepared mayonnaise
2 T sweet mango chutney, finely chopped
1 green onion, thinly sliced
Srirachi hot sauce to taste (a couple of squirts to start)
1 tsp lime juice
1T chopped cilantro
Salt and Fresh Ground Pepper to taste
Saute garlic in olive oil until soft, add curry and let cook until fragrant, let cool. Combine remaining ingredients in blender or food processor. Chill and serve with vegetables on a platter.
(Lettuce, Fuji Apples)
Apple Butter Salad with Walnuts and Goat Cheese
Apple Butter Vinaigrette
1/3 cup apple cider vinegar (try Braggs or Trader Joe)
1/4 cup finely chopped shallots
2 tablespoons honey
3/4 teaspoon sea salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup olive or nut oil
Salad
12 cups torn lettuce leaves (butter lettuce along with red or green leaf lettuce is the
best)
4 Fuji apples, cored and thinly sliced
1 cup dried cherries or cranberries
1 cup candied walnuts chopped (try Trader Joes)
5 ounces of your favorite goat cheese (try Humboldt Fog)
Prepare vinaigrette in food processor or blender, adding oil last.
Toss the lettuce and apple with just enough vinaigrette to coat. Toss in dried
cherries or cranberries and walnuts and serve with a smattering of goat cheese on
the top of each serving.
(Red Pepper, Spinach)
Spinach and Red Pepper Dip in Sourdough
1 sweet red pepper, diced
1/2 onion, diced
1 bunch spinach, finely chopped
1/2 T olive oil
1 (8 ounce) package cream or neufchatel cheese
1/2 cup grated parmesan or pepper-jack cheese
1/2 tsp crushed red pepper flakes
3 cloves minced garlic
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
Sourdough boule (hollowed out)
Heat olive oil in skillet, add red pepper and onion and saute until soft. Add spinach and stir until wilted. Add cream or neufchatel cheese and cook over medium heat until hot and softened. Add parmesan or pepper-jack cheese and remaining ingredients and stir until heated through.
Spoon dip into sourdough boule and serve with torn bread pieces. Serves 8-10.
(Carrots, Celery, Sugar Snap Peas, Radishes, Cauliflower, Artichokes)
Crudite Platter with Curry Dip
Fresh vegetables, cut up in bit size pieces (your choice, suggestions below)
Carrots
Celery
Sugar Snap Peas
Radishes
Cauliflower
Artichokes (steamed)
Broccoli
Red Pepper
Fennel Bulb
Green or Yellow Wax Beans (slightly steamed and cooled)
Curry Dip:
1 cup creme fraiche, sour cream or yogurt
1 T olive oil
2 cloves of garlic, minced
1 T curry powder
1/2 cup prepared mayonnaise
2 T sweet mango chutney, finely chopped
1 green onion, thinly sliced
Srirachi hot sauce to taste (a couple of squirts to start)
1 tsp lime juice
1T chopped cilantro
Salt and Fresh Ground Pepper to taste
Saute garlic in olive oil until soft, add curry and let cook until fragrant, let cool. Combine remaining ingredients in blender or food processor. Chill and serve with vegetables on a platter.
(Lettuce, Fuji Apples)
Apple Butter Salad with Walnuts and Goat Cheese
Apple Butter Vinaigrette
1/3 cup apple cider vinegar (try Braggs or Trader Joe)
1/4 cup finely chopped shallots
2 tablespoons honey
3/4 teaspoon sea salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup olive or nut oil
Salad
12 cups torn lettuce leaves (butter lettuce along with red or green leaf lettuce is the
best)
4 Fuji apples, cored and thinly sliced
1 cup dried cherries or cranberries
1 cup candied walnuts chopped (try Trader Joes)
5 ounces of your favorite goat cheese (try Humboldt Fog)
Prepare vinaigrette in food processor or blender, adding oil last.
Toss the lettuce and apple with just enough vinaigrette to coat. Toss in dried
cherries or cranberries and walnuts and serve with a smattering of goat cheese on
the top of each serving.