What I Made: Minute Steak Tacos with Roasted Poblanos; Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips and Eggplant with Ground Beef, Tomato and Pine Nuts

Minute Steak Tacos with Roasted Poblanos:

IMG_5004.JPG

Ingredients:

  • Beef Minute Steak (from Meat Share!)
  • 4 – 5 Poblano Peppers
  • Shaved Red Onion
  • Flour Tortillas
  • Mayo
  • Sriracha Sauce

Preparation:

  1. Heat broiler. Once hot, place peppers in broiler for a couple of minutes per side. Remove and set aside to cool
  2. While peppers are roasting, place minute steak in a skillet or on the bbq. Cook a few minutes each side depending on how rare you like your steak.
  3. Mix mayo and sriracha sauce and set aside.
  4. Remove the seeds and slice peppers thinly.
  5. Assemble: sauce, meat, poblanos and onion. Simple and delicious.

Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips :

IMG_4918.JPG

Ingredients: 

(serves 2)

  • One bunch of leafy greens (like chard)
  • 1 pint tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 eggs
  • Olive oil

Preparation:

  1. Pre-heat oven to 350 F.
  2. Heat 1 tbls. oil in small skillet. When it shimmers, add the garlic and fry until crisp on both sides. Transfer to a paper towel to dry,
  3. Re-heat the garlic oil, and add tomatoes. Cook for about 5 minutes, and then add the chopped greens, and sauté until wilted.
  4. Transfer the tomato/greens mixture to 2 ramekins and crack an egg on each one. Sprinkle with sea salt.
  5. Bake for 10 minutes or until the whites of the egg are set.
  6. Add salt as needed and garnish with garlic chips.

Eggplant with Ground Beef, Tomato and Pine Nuts

IMG_4905.JPG

I wish I could have taken a better picture of this. It was really, really tasty.

Ingredients:

  • 2 large firm eggplants, cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, more as needed
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (80 percent lean)
  • ½ teaspoon ground cinnamon
  • Black pepper
  • ½ tablespoon unsalted butter
  • ½ cup pine nuts

Preparation:

  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden.

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

 

IMG_4911.JPG

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:

img_4985

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.

IMG_4962.JPG

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.)

 

 

Farm Update!

The farm is in full swing as we reach mid-summer. Crops planted at the beginning of the season are coming to fruition. Last week we were able to harvest cucumbers, mustard greens, pole beans, onions and turnips. Some of the beds in the field have been re-tilled and seeded for a second crop. We had a good amount of rain so plants are – for the most part – well watered. Soil conditions are not optimal but better than last year and able to yield produce. The youth team has been enthusiastically engaged with learning and helping with farm work. Say hi and give them a pat on the back when you come to pick up your veggies. What you should incorporate into your meals this week: basil!

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.

peachesandcreamcrepes

What I Made: Eggplant Rollatini

1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
Salt and pepper
4 large eggs
3/4 cup pesto (I made mine with basil, parsley and garlic from our shares, and used pine nuts)
2 1/2 cups bread crumbs
Olive Oil or Cooking Spray
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat olive oil or cooking spray over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side. Transfer the eggplant to a paper-towel-lined baking sheet.

In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.

Yum.
eggplantrollatini

What I Made: Chilled Tomato Soup

For this I just threw together a bunch of stuff we got in our shares.

4 large tomatoes
2 peppers (I used the white ones, mmm)
2 shallots
1 clove garlic
a few stalks of celery
1/4 cup olive oil
1/4 cup balsamic vinegar
a splash of agave
salt and pepper to taste

throw everything in a vitamix or high speed blender and eat with a chunk of bread. This uses a ton of stuff from our share and is super yummy.

What I Made: Thai Basil Chicken

Thai Basil Chicken

I altered this recipe to use what I had on hand from the CSA. I had a couple of bundles of basil from the last couple of weeks that I kept alive in water, so there was plenty…although technically this recipe calls for holy basil the basil we have from the farm works wonderfully!!

1lb ground chicken
2 bunches of basil, stems removed
3 tblsp fish sauce
6 hot peppers from last weeks share — less if you don’t like spicy, minced
2 shallots, minced
1 large clove minced garlic
cooking oil (I used hot sesame oil)

Heat oil in wok
add garlic, shallots and peppers and cook until garlic and shallots start to brown
add ground chicken, and cook, stirring, till browned and juice from meat is almost gone.

Add fish sauce and stir. Add basil and mix in a few times. Remove from heat and eat! This is wildly delicious and goes well with rice or a leafy salad.

thaibasil