Underwood Family Farms - CSA Member Blogspot
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.
November 8th - Food and Beer Pairing
(Artichokes, Cauliflower, Broccoli, Leeks, Bell Peppers, Lemon, Green Butter Lettuce)
Beer: White Ale (4.5%)
Brewery: Telegraph
Style: Belgian Witbier
Serving: Tulip 45°-50°
General description and suggestion: Witbiers are one of the oldest beer styles in Europe, nearly 500 years old. This style would have became another casualty of the lite pale lager invasion if not for the efforts of Pierre Celis who brought the beer style back from the brink with the popular Hoegaarden. Since then witbiers have become popular in the US with many brewpubs and microbreweries because they are a pale lager substitute in brewpubs that many “Budmilloors” drinkers can tolerate.
Witbiers should pour a pale straw color and depending on how long it has been in the bottle or how it is poured it may be quite cloudy. A common misconception is that the yeast causes this cloudiness and while there is some yeast in suspension the majority of the cloudiness is caused by wheat starch. These will also pour with a thick, frothy head.
Witbiers are a medium-light bodied beer with light sweetness - reminds me of a delicate honey. The beer’s sweetness is usually balanced by spices (generally coriander but others may be used), dried bitter orange peal as well as earthy spicy flavors produced by the yeast and hops. Did you notice the bitter orange peal? Orange-citrus flavoring has already been added to the beer, with careful consideration to the beer’s balance I might add, so there is no reason for that orange or lemon wedge on the rim of your glass. Unfortunately these wedges have become standard accompaniments for witbiers thanks to advertising campaigns by Shocktop and Blue Moon. In fact, if you squeeze that citrus wedge into your beer it not only knocks the beer out of balance but it also kills that beautiful head. So be sure to order your next witbier, “NFO” or “NFL” (No “effing” Orange or Lemon)!
These light and refreshing beers can also be a tad tart which adds another layer of complexity but that also helps these beers pair well with delicate foods such as salads, poultry and fish. The trick is to match a specific Witbier profile to your specific dish so you may have to try a few -tough research I know- to find the perfect match. Today is a two-fer because this is a nice beer to pair with several different courses. Telegraph’s White Ale is light enough –alcohol and body- to be enjoyed with little worry of feeling bloated or intoxicated.
Specific description and suggestion: A green butter lettuce salad with Craisins and a blue cheese crumble toped with a balsamic vinaigrette – see recipe below. This is a natural pairing for a Witbier because it’s light flavors don’t overpower any of the salad ingredients. Also, the slight tartness in this beer compliments the Craisins (tart and sweet) as well as the balsamic vinaigrette. A hint of earthy spice from the yeast and hops compliment the lettuce but they also tie all the sweet and tart flavors together. The light body and cleansing action of the carbonation help refresh your palate before it can become overloaded with blue cheese.
Specific description and suggestion: Stuffed Artichokes
You can find the recipe I referenced at AllRecipes.com or use my “lighter” vegetarian recipe below. The spices in Telegraph’s White Ale paired well with the light spicing in the veggie sausage and sautéed veggies. The light body and effervescence of this beer helped cleanse the palate of the savory sautéed veggies and sausage. The lemon drizzle – which isn’t optional in my opinion- in this pairing as it contrasts the honey-like sweetness and complements the subtle tartness found in this beer.
Balsamic Vinaigrette for Butter Lettuce Salad
Makes 1 cup – mix all ingredients
¼ cup olive oil
¾ cup balsamic vinegar
2 to 3 tablespoons (to taste) Pub Beer Pretzel Mustard Dip
(Found at Somis Nut House)
Stuffed Artichokes
2 medium artichokes
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 medium leek, minced
1 broccoli, steamed and minced
1 cauliflower, steamed and minced
1 green bell pepper, minced
1 pound veggie sausage substitute (found at most stores)
Parmesan to top
Lemon Juice - optional
Directions: Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke (from the bottom). Scoop out and discard the fuzzy center. In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain.
Sauté the garlic, leek and bell pepper. In a bowl, combine the veggie sausage, minced pepper, basil, leek, broccoli, cauliflower, parsley and garlic. Make a large “sausage patty” out of the mix and heat thoroughly. Crumble “sausage” mixture and stuff the mixture into center of artichokes and between leaves. Place in an ungreased baking dish.
Sprinkle parmesan over the stuffed artichokes, cover and bake at 350 degrees F for 30 minutes or until they are heated through and cheese is melted and golden brown.
Optional: Squeeze and drizzle some lemon juice to taste before serving.
Artichokes, Cauliflower, Broccoli, Leeks, Bell Peppers, Lemon, Green Butter Lettuce)Beer: White Ale (4.5%)
Brewery: Telegraph
Style: Belgian Witbier
Serving: Tulip 45°-50°
General description and suggestion: Witbiers are one of the oldest beer styles in Europe, nearly 500 years old. This style would have became another casualty of the lite pale lager invasion if not for the efforts of Pierre Celis who brought the beer style back from the brink with the popular Hoegaarden. Since then witbiers have become popular in the US with many brewpubs and microbreweries because they are a pale lager substitute in brewpubs that many “Budmilloors” drinkers can tolerate.
Witbiers should pour a pale straw color and depending on how long it has been in the bottle or how it is poured it may be quite cloudy. A common misconception is that the yeast causes this cloudiness and while there is some yeast in suspension the majority of the cloudiness is caused by wheat starch. These will also pour with a thick, frothy head.
Witbiers are a medium-light bodied beer with light sweetness - reminds me of a delicate honey. The beer’s sweetness is usually balanced by spices (generally coriander but others may be used), dried bitter orange peal as well as earthy spicy flavors produced by the yeast and hops. Did you notice the bitter orange peal? Orange-citrus flavoring has already been added to the beer, with careful consideration to the beer’s balance I might add, so there is no reason for that orange or lemon wedge on the rim of your glass. Unfortunately these wedges have become standard accompaniments for witbiers thanks to advertising campaigns by Shocktop and Blue Moon. In fact, if you squeeze that citrus wedge into your beer it not only knocks the beer out of balance but it also kills that beautiful head. So be sure to order your next witbier, “NFO” or “NFL” (No “effing” Orange or Lemon)!
These light and refreshing beers can also be a tad tart which adds another layer of complexity but that also helps these beers pair well with delicate foods such as salads, poultry and fish. The trick is to match a specific Witbier profile to your specific dish so you may have to try a few -tough research I know- to find the perfect match. Today is a two-fer because this is a nice beer to pair with several different courses. Telegraph’s White Ale is light enough –alcohol and body- to be enjoyed with little worry of feeling bloated or intoxicated.
Specific description and suggestion: A green butter lettuce salad with Craisins and a blue cheese crumble toped with a balsamic vinaigrette – see recipe below. This is a natural pairing for a Witbier because it’s light flavors don’t overpower any of the salad ingredients. Also, the slight tartness in this beer compliments the Craisins (tart and sweet) as well as the balsamic vinaigrette. A hint of earthy spice from the yeast and hops compliment the lettuce but they also tie all the sweet and tart flavors together. The light body and cleansing action of the carbonation help refresh your palate before it can become overloaded with blue cheese.
Specific description and suggestion: Stuffed Artichokes
You can find the recipe I referenced at AllRecipes.com or use my “lighter” vegetarian recipe below. The spices in Telegraph’s White Ale paired well with the light spicing in the veggie sausage and sautéed veggies. The light body and effervescence of this beer helped cleanse the palate of the savory sautéed veggies and sausage. The lemon drizzle – which isn’t optional in my opinion- in this pairing as it contrasts the honey-like sweetness and complements the subtle tartness found in this beer.
Balsamic Vinaigrette for Butter Lettuce Salad
Makes 1 cup – mix all ingredients
¼ cup olive oil
¾ cup balsamic vinegar
2 to 3 tablespoons (to taste) Pub Beer Pretzel Mustard Dip
(Found at Somis Nut House)
Stuffed Artichokes
2 medium artichokes
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 medium leek, minced
1 broccoli, steamed and minced
1 cauliflower, steamed and minced
1 green bell pepper, minced
1 pound veggie sausage substitute (found at most stores)
Parmesan to top
Lemon Juice - optional
Directions: Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke (from the bottom). Scoop out and discard the fuzzy center. In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain.
Sauté the garlic, leek and bell pepper. In a bowl, combine the veggie sausage, minced pepper, basil, leek, broccoli, cauliflower, parsley and garlic. Make a large “sausage patty” out of the mix and heat thoroughly. Crumble “sausage” mixture and stuff the mixture into center of artichokes and between leaves. Place in an ungreased baking dish.
Sprinkle parmesan over the stuffed artichokes, cover and bake at 350 degrees F for 30 minutes or until they are heated through and cheese is melted and golden brown.
Optional: Squeeze and drizzle some lemon juice to taste before serving.
Artichoke Heart, Fennel, and Tomato Salad
Artichoke Heart, Fennel, and Tomato Salad
From the kitchen of Chef Jeff
This salad is great as a side dish for BBQ meals. I enjoy this salad with grilled lamb chops with rosemary. The salad has an interesting combination of flavors and colors, making a great presentation when served.
Ingredients
2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard 1 teaspoon minced garlic
1 head fennel (about 3 in. wide)
6 cups cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained
1 cup pitted calamata olives
1 cup lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)
1/2 cup slivered red onion
Fresh-ground pepper
Preparation
1. In a wide, shallow bowl, whisk 1/4 cup artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic.
2. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers.
3. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.
Heirloom Tomato Salad
Heirloom Tomato Salad
From the kitchen of Chef Jeff
This is another wonderful salad for BBQ meals. I prefer to serve this salad with grilled baby back ribs.
Ingredients
3 tablespoons balsamic or red wine vinegar
2 tablespoons extra-virgin olive oil
3 pounds mixed firm-ripe heirloom or other tomatoes
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
Salt and cracked black pepper
Preparation
1. In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer.
2. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.
November 1st - Food and Beer Pairing
(Sugar Baby Pumpkin)Beer: Weizenbock (7.9%)
Brewery: Scuttlebutt Brewing Company
Style: Weizenbock
Serving: Weizen Glass @ 45°-50°
General description and suggestion: Weizenbocks are BIG wheat beers, meaning they are BIG in taste and BIG in alcohol, usually 7% - 10%. These dark beers are quite complex in aroma and taste, as well. The aromas in a weizenbock can hint at dark fruits like raisins or prunes as well as light banana and clove. The weizenbock tasting experience can be just as complex with spicy clove, tart fruit (think cherries) and/or bready flavors present. This beer is all about the malt with little or no hop bitterness present. The beer’s malt sweetness is balanced by it’s alcohol content, spicy flavors (from hops and yeast) and carbonation. This medium to full body bier pairs well with grilled meats but I prefer to pair Weizenbocks with spiced desserts.
Specific description and suggestion: I paired this beer with a pumpkin roll recipe I found on Allrecipes.com. Scuttlebutt’s Weizenbock is a perfect pairing for this dessert. The sweet caramel malt flavor matches the sweetness of the cream cheese frosting while the pumpkin and cinnamon in the cake mixture complement the clove spice in the beer. While all these flavors are melding in your mouth a tart cherry flavor begins to emerge and helps to cleanse the sweetness before it can become too cloying.
Sugar Pie, Honey Pie
Is your sugar baby pie pumpkin still kicking around waiting for a mission? There are so many ways to use this little wonder if you haven't got it figured out just yet, read on. At the risk of sounding like Bubba, there's Pumpkin Pie, Pumpkin Bread, Pumpkin Cookies, Canned Pumpkin, Pumpkin Smoothies, Pumpkin Cheesecake...you get the idea!
Now, how to get your table centerpiece to look and act like cooked pumpkin puree - EASY! Just cut the pumpkin (sharp knife mandatory) top off where the stem is and then cut it in half starting at the top. Next scoop out the seeds (you can roast those, more on that later) and strings. Place the halves, cut side down, in a baking dish and cover the dish with foil. Roast for 1 - 1/2 hours in a 350 oven. The flesh will peel off easily after the cooked pumpkin is cooled, then just mash up with a potato masher and you've got fresh cooked pumpkin ready for baking, eating or canning.
Okay, by now you've probably figured out that I've got dietary "challenges"! I always try and think of all the possible ways to prepare a recipe depending on my own and others' special needs. We special people, we need to stick together.... So, I saw an interesting recipe for Pumpkin Cheesecake Bars and of course I adapted it for gluten-free, dairy free and vegan folk.
Pumpkin Cheezecake Bars
Crust
1 cup gluten free baking mix (try Pamela’s) or flour
1/4 cup brown sugar
1 cup butter spread (try Earth Balance) or butter
1/2 cup chopped pecans
Filling
8 oz. regular or vegan cream cheese
1/4 maple syrup
1/4 cup brown sugar
2 eggs or 1/2 cup water with 2 T. ground flax seed (or use an egg replacement)
1/2 cup Underwood sugar baby pumpkin puree (see above)
1 tsp vanilla
1 tsp pumpkin pie spice (try Trader Joes)
Preheat oven to 350. Put the crust ingredients into a food processor and mix until combined or a ball forms (if you are making the recipe vegan and gluten free, it will not form a ball). Spread or press crust mixture into 8x8 pan and bake for 15 - 18 minutes and let it cool a bit.
Prepare the filling by blending together in a bowl with mixer. Pour over cooled crust and bake (at 350) for 35 - 40 minutes or until the filling is set. Let cool.
Now, how to get your table centerpiece to look and act like cooked pumpkin puree - EASY! Just cut the pumpkin (sharp knife mandatory) top off where the stem is and then cut it in half starting at the top. Next scoop out the seeds (you can roast those, more on that later) and strings. Place the halves, cut side down, in a baking dish and cover the dish with foil. Roast for 1 - 1/2 hours in a 350 oven. The flesh will peel off easily after the cooked pumpkin is cooled, then just mash up with a potato masher and you've got fresh cooked pumpkin ready for baking, eating or canning.
Okay, by now you've probably figured out that I've got dietary "challenges"! I always try and think of all the possible ways to prepare a recipe depending on my own and others' special needs. We special people, we need to stick together.... So, I saw an interesting recipe for Pumpkin Cheesecake Bars and of course I adapted it for gluten-free, dairy free and vegan folk.
Pumpkin Cheezecake Bars
Crust
1 cup gluten free baking mix (try Pamela’s) or flour
1/4 cup brown sugar
1 cup butter spread (try Earth Balance) or butter
1/2 cup chopped pecans
Filling
8 oz. regular or vegan cream cheese
1/4 maple syrup
1/4 cup brown sugar
2 eggs or 1/2 cup water with 2 T. ground flax seed (or use an egg replacement)
1/2 cup Underwood sugar baby pumpkin puree (see above)
1 tsp vanilla
1 tsp pumpkin pie spice (try Trader Joes)
Preheat oven to 350. Put the crust ingredients into a food processor and mix until combined or a ball forms (if you are making the recipe vegan and gluten free, it will not form a ball). Spread or press crust mixture into 8x8 pan and bake for 15 - 18 minutes and let it cool a bit.
Prepare the filling by blending together in a bowl with mixer. Pour over cooled crust and bake (at 350) for 35 - 40 minutes or until the filling is set. Let cool.