Underwood Family Farms - CSA Member Blogspot

Russian Stuffed Pumpkin

Underwood Family Farms — Wed, 25 Jan 2012 05:26:27 GMT

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.

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

CSACulinaryFairy — Thu, 12 Jan 2012 21:19:45 GMT

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.

Roasted Brussel Sprouts

CSACulinaryFairy — Wed, 04 Jan 2012 16:42:14 GMT

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.

December 2nd - Food and Beer Pairing

CSACulinaryFairy — Fri, 02 Dec 2011 22:06:22 GMT

(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

CSACulinaryFairy — Tue, 22 Nov 2011 19:29:48 GMT

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.

November 8th - Food and Beer Pairing

CSACulinaryFairy — Sat, 12 Nov 2011 21:53:41 GMT

(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

Underwood Family Farms — Wed, 09 Nov 2011 04:36:29 GMT

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

Underwood Family Farms — Wed, 09 Nov 2011 04:33:50 GMT

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

CSACulinaryFairy — Fri, 04 Nov 2011 19:55:49 GMT

(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

CSACulinaryFairy — Fri, 04 Nov 2011 19:43:22 GMT

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.

October 18th - Food and Beer Pairing

CSACulinaryFairy — Thu, 27 Oct 2011 00:37:22 GMT

(Squash, Peppers, Tomatoes)

Beer: Horny Devil
Brewery: AleSmith
Style: Belgian Strong Pale Ale (11% ABV)
Serving: Tulip glass @ 40°-45°

General description and suggestion: Belgian ales are some of the most exciting and challenging beers to pair with food. The term “Belgian” is a loose style descriptor for beers that get a majority of their flavors from fermentation instead of malt or hops. There are hundreds if not thousands of different Belgian beers each with a unique spicy phenol derived from fermentation. This makes them challenging to pair because one particular “Belgian Pale Ale” can taste quite different from another so you will have to taste each to fully appreciate its flavor profile. However, this variety is exactly what makes them so special because you are sure to find a Belgian ale to match any food pairing, especially veggies.

Specific description and suggestion: I was lucky enough not to have to search for this pairing –although it would have been fun drinking my way through the possibilities- as it happened quite accidentally. At a recent dinner party, Horny Devil –a house favorite- was paired with a veggie/quinoa dish (because my wife is a vegetarian) and it turned out to be quite magical. See recipe below. As with all Belgian beers, allow Horny Devil to warm before serving to ensure all the subtle spicy phenols and fruity esters are released out of solution. The spicy phenols from this beer will combine with the black pepper and vegetable-seasoning rub and create a new layer that balances the savory vegetables. The elevated alcohol content and the high carbonation in this beer help to cleanse the palate by breaking up and “scrubbing” the residual “savory-ness” away.

This beer, like many, changes quite a bit as it warms. Feel free to pour the beer in a tulip glass and taste it cold. I find it is quite one sided with an unpleasant carbonic bite but as it warms (wrap your hands around the glass to speed up the process) and the carbonation subsides a bit there is a “sweet spot” where all the elements come together creating a beer that is greater than the sum of its parts.

Cheers!

Quinoa with Roasted Vegetables

CSACulinaryFairy — Thu, 27 Oct 2011 00:34:00 GMT

2 cups of cooked Quinoa (you can get this at Trader Joes or Fresh & Easy)
1 zucchini, chopped
1 bunch spinach, chopped
1 -2 summer squash, chopped
1 large tomato, cut in large chunks
1 handful of mushrooms, cut in half
1 -2 peppers (yellow or red), chopped
l leek, sliced
1 -2 T olive oil
Dried or fresh oregano (to taste)
Dried or fresh chives (to taste)
Vegetable Seasoning (Fresh & Easy or Trader Joe's 21 Seasoning Salute)
Salt & Pepper (to taste)

Sprinkle vegetables with olive oil, black pepper, oregano, salt, chives, and the vegetable seasoning rub.

Bake in the oven at 375 until they reached the desired texture (about 10-15 minutes). Combine the veggies with the quinoa, sprinkle with a bit more olive oil, salt and pepper to taste.

Harvest Soups

CSACulinaryFairy — Tue, 18 Oct 2011 22:09:12 GMT

Harvest Soups
From the kitchen of Chef Jeff

Well, here we are again, the end of Summer/beginning of Fall. In the Ventura County area, that means a mixed bag of weather types, back to school, football season, and most importantly a broadened selection of vegetables!

Soups are a great way to use vegetables in a myriad of combinations. Below are a few of my favorite soup recipes. If you use these recipes, please experiment through modifying as desired and enjoy!

HEARTY BEEF VEGETABLE SOUP

1 cup fresh parsley leaves, minced
4 celery stalks, thinly sliced
3 medium garlic cloves, minced
3 cups beef broth
3 medium onions, quartered
3 cups tomato juice
1 cup pearl barley
1 1/2 pounds lean beef chuck, cut into 1-inch cubes
1 1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried or 1 tbsp. fresh basil
1 14 ounce can whole tomatoes
1/2 teaspoon thyme
2 bay leaves
1 large potato, peeled and chopped
Salt and pepper to taste
3 medium carrots, sliced thin

In a food processor, put herbs (except bay leaves) with the liquid from the can of tomatoes. Process for 20 seconds; add whole tomatoes from can and pulse about 4 times, just until tomatoes are coarsely chopped. Set aside.

Cut meat into 1 inch cubes and then coarsely chop in food processor with the onions, garlic (no need to wash after processing tomatoes).

Cook onion, meat and garlic over medium heat in large soup bowl for 7-10 minutes or until browned.

Coarsely chop celery and carrots; add to soup.

Add tomatoes, potatoes, carrots, tomato mixture, beef broth and salt and pepper.
Simmer over very low heat and cook uncovered until vegetables and barley are tender. Discard bay leaf.

If desired, stir in a pinch of fresh herbs during the last five minutes for an extra layer of flavor. Taste and adjust seasonings. Serve hot.

This soup may be prepared ahead of time and frozen.
Makes about 12 servings.

FRESH VEGETABLE SOUP
3-4 cups of stock (vegetable, chicken, or beef…your choice!)
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces

Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.

For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.

Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

MEDITERRANEAN VEGETABLE SOUP

1 tablespoon olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano
salt and pepper to taste
1 15 oz. can cannellini or white beans, drained and rinsed
1 cup pasta bows
Parmesan cheese (optional)
1 small head escarole (optional)

Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.

Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.

Serve sprinkled with Parmesan cheese

October 11th - Food and Beer Pairing

CSACulinaryFairy — Wed, 12 Oct 2011 22:08:56 GMT

(Butternut squash, carrots)

Beer: Coconut Porter
Brewery: Maui Brewing Co.
Style: Porter
Serving: Pint glass @ 45°-50°

General description and suggestion: This beer changes characteristics quite a bit as it warms. When the beer is chilled (40° or below) the beer will seem one-sided roasty with an almost unpleasant effervescence. As it warms (45° or higher) the roasty notes mellow and subtle coffee, chocolate and sweet coconut start to reveal themselves. This beer pairs well with sweet winter squashes like butternut because the sweet chocolate and coconut notes come forward and complement the sweetness of the prepared squash. The hops, roasty bitterness and carbonation all help cleanse the palate, which is especially important if you prepare your squash with savory toppings.

Specific description and suggestion:

Soup Variation: veggie stock, no banana, olive oil to sauté and thick.

Maui Brewing’s Coconut Porter is a perfect pairing with this soup recipe. This beer complements the sweetness of the squash with its mild chocolate notes (when warmed) and its light coconut notes meld perfectly with the coconut milk. The roasty bitterness and carbonation serve a dual purpose in this pairing. They both complement and accentuate the pepper flakes by increasing their intensity, momentarily. The roasty bitterness and carbonation also work together to cleanse your palate keeping this soup from becoming too sweet or savory.

South African Inspired Butternut Soup

CSACulinaryFairy — Wed, 12 Oct 2011 22:00:55 GMT

1 butternut squash peeled and diced
1 T molasses
1 T brown sugar
2 T honey
4 T coconut oil or butter
1 ripe banana, unpeeled
1 onion, chopped
5 round carrots or two orange carrots, chopped
3 cloves garlic, chopped
1 tsp curry powder
1/4 tsp red chili pepper flakes (optional)
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup coconut milk
1-4 cups chicken or vegetable stock
1/4 cup chopped cilantro
Juice of one lime

Pumpkin seeds and extra chopped cilantro for garnish

Preheat oven to 350 degrees. Mix 2 T of melted coconut oil or butter with molasses, brown sugar and honey. Toss with butternut squash pieces and spread on a large cookie sheet. Roast the squash in the oven about 20 minutes, until it is soft and starting to caramelize. Roast the unpeeled banana in the oven at the same time.

Melt the remaining butter in a large soup pot or saucepan, add garlic, onion and carrots and saute until tender. Add the spices and cook for a few more minutes.

Remove the peel of the banana, slice it and add to the butter mixture along with the squash, coconut milk and 1 cup of broth. Bring to a simmer, then blend the soup with a stick blender or blend in batches until smooth, adding more broth to get the consistency you like. Add the cilantro and lime juice and season to taste with salt and pepper. Garnish with pumpkin seeds and more cilantro.

October 4th - Food and Beer Pairing

CSACulinaryFairy — Thu, 06 Oct 2011 23:01:30 GMT

(Galia melon, green leaf lettuce)

Beer: G'Knignt
Brewery: Oskar Blues
Style: Imperial Red(8.5%ABV)
Serving: Pint glass or Snifter (my suggestion) @ 40-45 degrees

General description and suggestion: This beer has substantial malt sweetness; you will probably taste a slight caramel character that comes from the type of grain used in brewing the beer. No caramel was added. Before the beer can become too cloying the hops cleanse the palate with an earthy almost herbal spiciness. This beer can be paired with fruits or leafy salads or a combination fruit/leafy salad.

Specific description and suggestion: I paired this beer with the appetizer prosciutto wrapped Galia melon skewered with a rosemary branch. This appetizer tasting experience is similar to the beer in that the ripe melon explodes with sweetness when you first bite into the wrap. The rosemary branch imparts just a touch of rosemary through out but the sweet herbal aroma ties the melon and the prosciutto together. The two tastes then meld a bit with a pleasing salted meat sweetness. In the end you are left with the salted meat cleansing the sweetness away. The beer and the meat complement each other by building on and accentuating the lingering earthy/herbal spice notes the other has left behind.

Introducing....Food and Beer Pairings!

CSACulinaryFairy — Wed, 28 Sep 2011 18:41:42 GMT

We thought it would be fun to pair up with a fellow CSA member and local beer enthusiast, Curtis of www.hopheadsaid.com to bring you some ideas of what brew would compliment the produce you are receiving in your box as well as the recipes that Chef Jeff and The Culinary Fairy post! So without further ado, I give you two posts, yes two posts for the price of one! Here are last weeks and this weeks suggested food and beer pairings. Cheers and enjoy!

September 20th
(Peppers and Summer Squash)

Beer: Woody Creek White
Brewery: Flying Dog
Style: A Belgian style wit beer
Serving: a tulip glass at cellar temps (40-45 degrees)

General suggestion and description: The spicy yeast character and the subtle fruity esters in Woody Creek White complement sauteed bell peppers nicely. The spicy yeast accentuates the bell pepper bitterness while the subtle fruity esters (especially as the beer warms) enhance the pepper's sweetness. The elevated carbonation in this beer "scrubs" the savory saute flavors out and refreshes the palate.

Specific suggestion: Sauteed bell peppers, diced yellow zucchini and garlic piled high on goat cheese and salted baguette slices.

September 27th
(Corn, Red Pepper, Jalapeno)

Beer: Firestone Walker's Union Jack
Brewery: Firestone Walker
Style: American IPA
Serving: a tulip glass at cellar temps (40-45 degrees)

General description and suggestion:
Pair a spicy corn salsa with an American IPA. American IPA's have a more pronounced bitterness, citrus hop aroma and higher alcohol than their English IPA cousins. That means this is a great beer for hop heads and spice (as in hot) heads. The hops and the carbonation can intensify the hot spices initially by picking them up off the tongue and dispersing them throughout the mouth. At the same time the elevated malt sweetness and alcohol help to tamp the initial spike in spiciness before it becomes too intense.

Specific description and suggestion:
This was an easy week for pairings with all the fixings for a delicious spicy corn salsa in our box! My suggestion is to prepare a corn salsa as spicy as you can handle and pair it with Firestone Walker's Union Jack. The elevated hop levels and carbonation will spread the hotness of the salsa toward the mid and back part of the palate in an even spice coating. Then the sweet malty backbone of this beer will help to neutralize the spice as you swallow. The carbonation and the alcohol in Union Jack help to cleanse the palate getting you ready for that next chip full of salsa!

Fresh Corn Salsa

CSACulinaryFairy — Wed, 28 Sep 2011 17:52:06 GMT

2 cups fresh bi-color corn
1/3 cup chopped red onion
1/3 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 T fresh lime juice
1 to 2 T finely chopped fresh jalapeno pepper (or to taste)
1/4 tsp salt (optional)

Combine all ingredients in a bowl. Cover and refrigerate for 2 - 4 hours. Remove from refrigerator about 30 minutes before serving.

I usually double this recipe and serve half with chips as an appetizer and some with dinner. Great on fish tacos, or serve with grilled chicken, steak or fish.

Summertime Soups

Underwood Family Farms — Thu, 01 Sep 2011 04:28:43 GMT

Summertime Soups
From the kitchen of Chef Jeff

Summer vegetables are wonderful for soups. Using vegetables that have been roasted or sautéed prior to adding them to a soup base or stock brings out richer flavors in your soup. Roasted gourd squash and garlic, caramelized onions, sun dried (or oven dried) tomatoes are all examples of soup ingredients that have been prepared prior to the making of the soup.

Roasted Tomato and Red Bell Pepper Soup

This flexible recipe can be served hot or cold, and can be modified to reflect your unique touch by adding different peppers and tomatoes. A wire mesh basket for use on bar-b-que’s makes preparing this recipe much easier.

6 fresh red bell peppers

6-8 medium sized tomatoes (Roma’s are the standard, but heirlooms are a great alternative)

1 medium sized onion

3-4 cloves of roasted garlic

2 quarts chicken and/or vegetable stock (I mix 1 for 1)

Olive oil

¼ cup Cream or whole milk

Salt and pepper

Grated parmesan or Romano cheese

Coat whole peppers and tomatoes with olive oil and roast on a bar-b-que until skin is well blistered. Remove from heat and allow to cool.

Peel and core peppers and tomatoes and place in a stock or soup pot over low heat.

Add stock and bring to a simmer.

Sauté onion until caramelized and add to the soup.

Add garlic, and continue simmering for 20-30 minutes.

Using an immersion blender (or counter top blender), blend all the ingredients in the pot until smooth.

Add cream and season to taste.

Pour into warmed bowls and top with grated cheese.

Serve with warm crusty bread and crisp dry rose` wine and enjoy!

Summertime Recipes

Underwood Family Farms — Thu, 01 Sep 2011 04:22:36 GMT

From the kitchen of Chef Jeff

Summertime vegetables are at their peak in August. Soon they will be gone until next year. So, we should celebrate summer and the vegetables this time of year provides with a few recipes that exemplify this season’s harvest.

Remember that recipes are a guide, and never absolute, so experiment, modify, and add your own special touch!

Now let’s get cooking!!

Summertime recipes: Green beans

Bean salad with mustard dressing: Whisk together plain yogurt, a little grainy mustard, a splash of olive oil, and salt and pepper to taste. Spoon over chilled, cooked green beans.

Grilled green beans: On sheets of foil, toss green beans with olive oil, chopped garlic, salt, and pepper, then seal to make packets. Grill packets over medium heat (350° to 450°) until beans are tender, about 8 minutes.

Lemon strozzapreti pasta: Cook ½ lb. strozzapreti* or penne pasta, adding ½ lb. green beans to the pot during the last 5 minutes. Meanwhile, heat 1½ cups whipping cream, zest of 1 lemon, 1 tbsp. lemon juice, and 2 tbsp. butter in a saucepan over medium heat, stirring occasionally, until sauce is hot and blended. Toss cooked pasta and beans with cream sauce, 1/2 cup finely grated parmesan cheese, salt, and pepper. Serve with more parmesan.

Summertime recipes: Tomatoes

Feta tomato salad: Arrange sliced tomatoes on a platter and top with chopped or small leaves of fresh oregano and crumbled feta. Drizzle olive oil and balsamic vinegar on top and season with salt and pepper.

Slow-roasted tomatoes: Cut tomatoes in half and put on a rimmed baking sheet, cut side up. Drizzle with olive oil and season with herbs de Provence, chopped garlic, salt, and pepper. Roast at 250° until shrunk by half but still juicy, about 8 hours. Serve on toasted baguette slices with fresh mozzarella.

Cherry tomato and garlic pan sauce: Sauté cherry tomatoes in olive oil with garlic, salt, and pepper until tomatoes pop, 5 to 10 minutes. Toss with pasta.

Summertime recipes: Corn

Blue cheese cornbread: Add freshly cut corn kernels to your favorite cornbread batter along with blue cheese and chopped fresh chives.

Jalapeño creamed corn: Simmer freshly cut corn kernels and some chopped jalapeño chile with a little milk just until corn is tender, then whirl a portion of the mixture in a blender until smooth. Return to pan and simmer briefly with a pinch of sugar, salt, and pepper. Stir in some shredded cheddar or jack cheese if you like.

Grilled corn with parm spread: Whisk together equal parts mayonnaise, Dijon mustard, and ketchup. Brush on grilled corn on the cob and sprinkle with parmesan cheese.

Summertime recipes: Watermelon

Watermelon sidecar: Whirl chunks of watermelon in a food processor until blended, then strain. Rub the rim of a martini glass with a cut lemon wedge, then dip rim in a shallow plate of sugar. Pour 3 tbsp. watermelon juice, 2 tbsp. brandy, 1 tbsp. lemon juice, and 2 tbsp. Cointreau into a cocktail shaker filled with ice. Shake thoroughly, then strain into glass. Garnish with watermelon wedges.

Watermelon prosciutto bites: Wrap watermelon cubes with prosciutto strips; secure with a toothpick.

Watermelon, arugula, and cotija salad: Toss arugula, chunks of watermelon, and crumbled cotija cheese with a lime juice and olive oil vinaigrette.

Summertime recipes: Summer Squash

Parmesan squash: Sauté sliced crookneck squash and red onions with olive oil until golden and tender, then stir in shredded parmesan cheese.

Summer squash, white bean, and pesto soup: Sauté chopped onion and cubed crookneck squash in olive oil with salt and pepper until tender. Add chicken broth, drained and rinsed canned white beans, and chopped fresh oregano and parsley. Bring to a simmer. Top with a dollop of pesto.

Grilled squash with lemon crème fraîche: Brush lengthwise slices of crookneck squash with olive oil and sprinkle with salt and pepper. Grill over medium-high heat (about 450°) until tender-crisp, 5 to 10 minutes. Mix crème fraîche with lemon zest and chopped fresh dill and serve with squash.

Summertime recipes: Red peppers

Red pepper chipotle dip: Grill or broil 2 red peppers until blackened. Peel, seed, and stem. In a food processor, whirl peppers with ½ cup plain Greek yogurt and 1 canned chipotle chile until smooth. Add salt to taste. Transfer to a bowl. Chill to thicken; top with sliced green onions. Serve with tortilla chips.

Pepper- and fontina-stuffed chicken: Split chicken breasts lengthwise almost in half and open up like a book. Stuff with sliced fontina cheese and roasted red peppers. Seal openings with toothpicks. Brush with oil, season with salt and pepper, and grill over medium heat (350° to 450°), turning once, until cooked through, about 15 minutes.

Grilled garlic-paprika peppers: Whisk together olive oil, chopped garlic, smoked paprika, salt, and pepper and toss with bell pepper wedges. Grill wedges over medium-high heat (about 450°) until tender-crisp and slightly blackened, about 8 minutes.

Summertime recipes: Eggplant

Grilled eggplant and mozzarella salad: Brush eggplant slices with olive oil and grill over medium heat (350° to 450°) until tender, 10 to 15 minutes. Whisk together 1 tbsp. chopped preserved lemons, 1 tsp. lemon juice, and ¼ cup olive oil with salt and pepper to taste. Drizzle dressing over alternating slices of fresh mozzarella and the eggplant. Season with salt and pepper and sprinkle with chopped flat-leaf parsley.

Spicy eggplant–goat cheese sandwiches: Whisk together mayonnaise and harissa* and spread on split crusty rolls. Fill sandwiches with goat cheese, arugula, and grilled eggplant slices.

*North African chile and spice paste; available at well-stocked grocery stores.

Turkish-style eggplant cream: Pierce 2 whole eggplants with a fork and roast in a 425° oven until very tender, 45 minutes. Cool, then scoop out pulp. Melt 2 tbsp. butter in a saucepan over medium heat. Whisk in 2 tbsp. flour and cook until lightly browned, 1 to 2 minutes. Slowly whisk in 1½ cups milk and cook, whisking, until thickened. Purée milk mixture in a food processor with eggplant pulp, ½ cup shredded kasseri cheese*, salt, pepper, and a squeeze of lemon. Serve eggplant sauce with lamb kebabs.

*Buy in the specialty cheese section

Summertime recipes: Cucumbers

Grilled cucumber with lemon-mint dressing: Split an English cucumber lengthwise, seed, rub with olive oil, then grill over medium heat (350° to 450°) until streaked brown, about 5 minutes per side. Cut into sticks and drizzle with a blend of chopped or small leaves of fresh mint, olive oil, lemon juice, salt, and pepper.

Quick pickles: Heat 1 cup white wine vinegar, 3 tbsp. sugar, a small handful of peppercorns, and 1 tsp. kosher salt in a small saucepan until sugar and salt dissolve. Pour over 1 English cucumber, cut into chunks. Add roughly chopped fresh dill and toss to coat. Let stand 45 minutes, stirring occasionally; drain, then serve.

Fattoush salad: Tear pita bread into pieces and toast in a frying pan with olive oil until golden, then toss with English cucumber chunks, slivered red onion, chopped pitted kalamata olives, crumbled manouri cheese*, red wine vinegar, olive oil, salt, and pepper.

*Buy in the specialty cheese section