What I Made: Three Cup Chicken with Shishito Peppers and Purple Basil; Swordfish with Cherry Tomatoes and Anchovy Sauce; and Plum and Blueberry Torte

 

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Three Cup Chicken:

Ingredients:

  • 3 tablespoons sesame oil
  • 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
  • 12 cloves of garlic (or more to taste), peeled
  • 4 whole scallions, trimmed and cut into 1-inch pieces
  • a bunch of shishito peppers
  • 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
  • 1 tablespoon unrefined or light brown sugar
  • ½ cup rice wine
  • ¼ cup light soy sauce
  • 2 cups purple basil

Preparation:

 

  1. Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
  2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
  3. Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
  4. Turn off the heat, add the basil and stir to combine.

Swordfish with Cherry Tomatoes and Anchovy Sauce:

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Ingredients:

  • 1 lb swordfish, if using Mermaid’s Garden’s, cut in half
  • 1 pint cherry tomatoes
  • 1 jalapeno, thinly sliced
  • 4 anchovy filets
  • 3 Tbsp.  Olive Oil
  • a branch of purple basil
  • ½ Cup  White Wine
  • Salt and Pepper

Preparation:

  1. Put 2 Tbsp. olive oil oil, anchovy, garlic and jalapeno in a heavy sauté pan that has a tight fitting lid. Place the pan over medium-low heat until the anchovy begins to break down a bit, about 2 minutes.
  2. Add the tomatoes, basil, wine and a bit of salt to the pan. Increase the heat to medium-high, place the lid on the pan and cook about 15 minutes, until the tomatoes have released their juices and are nice and cooked. Remove the pan from the heat and set aside.
  3. While the sauce is cooking, season both sides of the swordfish with salt and pepper. Heat a heavy pan over medium-high heat, when hot add the fish and cook for 3-4 minutes per side until desired doneness is reached.
  4. Spoon sauce onto fish and enjoy.

Plum and Blueberry Torte

So, I just got back from Maine and have a boatload of blueberries, so I threw some in. You don’t have to…I mostly made this for all those plums we’ve been getting. I followed the Marian Burros’ Original Plum Torte recipe that’s published every year in the Times. It’s easy. And delicious. You should definitely make it.

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Ingredients:

  • ¾ to 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 12 halves pitted purple plums
  • 1 pint blueberries (or omit and double the plums)
  • Sugar, lemon juice and cinnamon, for topping

Preparation:

 

  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

 

 

What I Made: Tomato Watermelon Jicama Salad and Tomato Jam

Searching for things to do with all those tomatoes? Here are a couple ideas. More to come later this week, too.

Tomato, Watermelon, Jicama Salad:

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Ingredients:

  • 1 cup of cubed jicama
  • 1 cup of cubed watermelon
  • 1 cup of halved or quartered cherry tomatoes
  • pumpkin seeds (added after this photo was taken)
  • loosely torn fresh mint
  • loosely torn purple basil
  • about 1 tbls. balsamic vinegar
  • about 2 tbls. cold pressed olive oil
  • salt

Preparation:

  1. Mix all ingredients except for oil and vinegar together in a bowl
  2. Toss with oil and balsamic and enjoy.

Tomato Jam:

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Ingredients:

  • 1 ½ pounds good ripe tomatoes, cored and coarsely chopped
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or mincedginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • 2 habaneros, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (the sweet/spicy thing really works in this jam, so I’d say go for it unless you really hate spicy).

Preparation:

  1. Combine all ingredients in a heavy medium saucepan
  2. Bring to a boil over medium heat, stirring often.
  3. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Also, for those of you lucky enough to have cheese shares (I normally don’t but was gifted this week’s) it goes PERFECTLY together.

What I Made: Chard Rice Bowl, Barely Pickled Cucumbers, Spaghetti with Cherry Tomatoes, Anchovies and Sage, Pork Katsu with Pickled Cucumbers

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This is one of my favorite meals, it’s quick and easy and delicious. It tastes just as good without the chorizo so you vegetarians can make this, too. Just don’t leave out the cumin seeds or the garlic chips, those are the stars of this dish.

Ingredients:

  • 1 cup medium- or short-grain white or brown rice (I prefer brown but only had white — brown tastes better with this recipe)
  • Kosher salt, as needed
  • 2 tablespoons unsalted butter
  • 1 large bunch Swiss chard, leaves and stems separated
  • 2 tablespoons cumin seeds
  • 6 tablespoons extra-virgin olive oil, more as needed
  • 2 fresh (uncured) chorizo sausages, casings removed, meat formed into patties OR smoked chorizo OR cured chorizo — I’ve yet to find a combo that doesn’t work
  • 2 garlic cloves, thinly sliced
  • 2 to 3 tablespoons cider vinegar, as needed

Preparation: 

  1. In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste. Alternatively, cook rice in a rice cooker.
  2. Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
  3. Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
  4. If using uncured chorizo, add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
  5. Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
  6. Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
  7. Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, 1 tablespoon vinegar, and salt and pepper. Taste and adjust seasonings if necessary. Sprinkle with sea salt.

Barely Pickled Cucumbers:

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Ingredients:

  • Cucumbers
  • water
  • salt
  • coriander seeds
  • pepper seeds
  • smashed garlic
  • fresh dill

Preparation:

  1. Cut cucumbers into spears and place spears into jars.
  2. Fill jars with water; pour that water out into a cup and weigh.
  3. Add 5% of the water’s weight in salt to the water and transfer to a pot, heat along with coriander, pepper and garlic until the salt is dissolved. Remove from heat and cool completely.
  4. Once brine is cooled, add fresh dill and pour over cucumber spears.
  5. Close lids and place in the fridge for at least 24 hours.

Spaghetti with Cherry Tomatoes, Anchovies and Sage

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Ingredients:

  • 1 small red onion, finely diced, about 1/2 cup
  • Salt and pepper
  • 4 anchovy fillets, rinsed and chopped, about 1 tablespoon
  • 2 garlic cloves, sliced
  • Pinch of crushed red pepper
  • 2 tablespoons red wine vinegar
  • 4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
  • 1 teaspoon chopped fresh summer savory or marjoram
  • 1 ½ pounds cherry tomatoes, in halves or quarters
  • 1 pound fresh pasta, such as spaghetti or linguine
  • Handful of torn sage leaves

Preparation:

  1. Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
  2. Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with sage.

Pork Katsu with Pickled Cucumbers:

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This worked really well for me since I also have our fantastic meat share (ps that’s where I got the chorizo above, too) and their boneless pork chops were PERFECT for this meal. YUM!!!

Ingredients:

  • ½ pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
  • 1 teaspoon coarse kosher salt, more for seasoning
  • 1 ¼ teaspoons sugar
  • 8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds)
  • 2 eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 cups panko crumbs
  • ½ cup flour
  • Black pepper
  • Peanut or vegetable oil, for frying
  • 2 tablespoons sliced scallions
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon minced shiso or basil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted Asian sesame oil

Preparation:

  1. Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
  2. Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.
  3. Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
  4. Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
  5. Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
  6. Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.

Community Meal: Beet Gazpacho

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The recipe to Chef Sam’s Magic Beet Gazpacho, as sampled at the farm 2 weeks ago.

Ingredients:

4-5 med/small beets
2 med cucumbers
1 medium red onion
2 garlic cloves
1 hardy handful of fresh dill
Salt and Pepper to taste
2tsp Red Wine Vinegar

1. Boil beets with the skin on until tender. Allow to cool and pop them out of their skins and set aside, saving the liquid left in the pot.
2. Cut cucumbers and onion into manageable sizes for your blender.
3. Add all of the ingredients into your blender, you can work in batches if there’s too much! Blend until smooth, strain if desired and enjoy!

Topping with yogurt/yogurt sauce is great as well as garnishing with chopped cucumber, dill, and beets! Enjoy!

 

 

What I Made: Iron Building Juice and Blueberry Granola

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As much as I love the grain beet salad featured below, I needed to shake up my beet share this week.

Not only does this juice look beautiful, it tastes delicious and feels healthy all at the same time.

Iron Building Juice

Ingredients:

  • 3 – 4 beets, sliced and divided
  • 3 – 4 carrots, sliced and divided
  • 1 bunch of beet greens (or chard, kale, dandelion greens, etc., if you don’t have beet greens), washed and divided
  • 1 apple, cored, sliced and divided

Preparation:

  1. Add 1/4 of the beets to the juicer, followed by a carrot, 1/4 of the greens, and 1/4 of the apple.
  2. Repeat 3 more times.
  3. Drink.

We got a ton of blueberries this week; I was very, very tempted to make a pie or something I would definitely regret. Instead, I made this delicious granola!!

Blueberry Vanilla Granola

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Ingredients:

  • 1 quart blueberries
  • 2 cups of sunflower seeds, soaked 8 – 12 hours and drained
  • 3 cups of pecans, soaked 8 – 12 hours and drained
  • 6 cups almonds, soaked 8 – 12 hours and drained
  • 1 1/2 cups maple syrup or agave
  • 1/2 cup of date paste (I made mine by blending 10 dates with 1 cup water)
  • 2 pears, peeled, cored, chopped
  • 1 1/2 tbls. vanilla extract
  • 1 1/2 tsp. sea salt
  • 2 tbls. lime juice and zest

Preparation:

  • Place blueberries and sunflower seeds in a large bowl and set aside.
  • Process pecans and almonds in a food processor until chunky — DO NOT OVER PROCESS!! Add to bowl with strawberries and sunflower seeds.
  • Process all remaining ingredients in food processor until chunky; again, do not over process. Add to bowl, and mix everything thoroughly.
  • Crumble evenly in dehydrator screens and dehydrate at 105 – 110 degrees for 48 hours.

This tastes best with almond milk. And it is SO YUMMY.

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What I Made: Barley Salad with Beets, Beet Greens & Feta

The CSA had a successful first pick up!! And it was a great pick up, filled with abundant veggies and all sorts of deliciousness.

Here’s some ideas of how to use all that produce!!

Barley Salad with Beets, Beet Greens and Feta

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I love this recipe cause it uses the whole beet — I like to chop the greens with the stems attached, it just makes a crunchiness in the salad which is awesome and utilizes the whole thing. Also, this is delicious. It’s a version of Martha Shulman’s Farro Salad with Beets, Beet Greens and Feta. I only had Barley around, so it became a whole new dish. (By the way, the barley is fantastic in this dish, and I think any grain would really be fine with some adjustment on the cooking times.)

Ingredients:

  • 2 medium or 3 small beets (any color) with greens, the beets roasted. (I peeled and chopped them before roasting, which speeds up roasting time and makes them sweet and crispy).
  • 1 cup barley, soaked for one hour in water to cover and drained
  • Salt, preferably kosher salt, to taste
  • 2 tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil 
  • ½ cup broken walnut pieces
  • 2 ounces feta or goat cheese, crumbled (more if desired for garnish)
  • ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint (I just used mint and dill since that’s what we got)

Preparation:

  1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
  2. Bring the water back to a boil, and add the barley. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the barley is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
  3. While the barley is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the barley. Add beets, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

 

Here are 2 ideas for using that enormous cabbage:

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This is what I’m doing this time around, although the recipe below is AMAZING too if you’re craving some meat with your cabbage. I’ll post step by step recipe with photos in the next couple of days. For now just an idea to inspire…

Sausage and Cabbage

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Ingredients:

  • Salt
  • 3 tablespoons unsalted butter
  • 2 pounds fresh sweet Italian pork sausages or bulk sausage
  • 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded (just use that whole enormous cabbage)
  • Freshly ground black pepper
  • Crusty bread and mustard, for serving

Preparation:

  1. Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
  2. Brown the sausage.
  3. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. (THIS STEP IS OPTIONAL — I HAVE DONE IT BOTH WAYS AND ITS EQUALLY DELICIOUS. BUT IT WILL MAKE MORE ROOM IN YOUR CASSEROLE).
  4. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
  5. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

This dish is amazing and easy, and will use ALL YOUR CABBAGE!!!!

 

 

What I Made: Peaches and Cream Crepes

Ingredients:
1 cup whole milk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
2 large eggs
5 Tbs. unsalted butter, melted
1 tsp. granulated sugar, plus more to taste
1/4 tsp. fine sea salt
4 peaches, halved, pitted and thinly sliced
1 Tbs. fresh lemon juice
Canola oil for cooking
1/2 cup mascarpone cheese, at room temperature
About 2 Tbs. heavy cream
Confectioners’ sugar for dusting

Directions:
To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.

Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).

Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.

Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.

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