Underwood Family Farms - CSA Member Blogspot

May - Food and Beer Pairing

CSACulinaryFairy — Thu, 10 May 2012 00:21:26 GMT

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 Frittata
1/2 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

CSACulinaryFairy — Wed, 25 Apr 2012 20:24:33 GMT

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

March - Food and Beer Pairing

CSACulinaryFairy — Tue, 06 Mar 2012 01:19:31 GMT

(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

CSACulinaryFairy — Wed, 15 Feb 2012 04:10:44 GMT

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.

Roasted Beet & Butternut Salad

CSACulinaryFairy — Tue, 14 Feb 2012 21:38:34 GMT

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.

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.