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.)

 

 

Garlic Scape, Radish and Chicken Stir-Fry

Red Hook CSA member Stacy Cowley’s “Operation Veggie Decimation” blog probably struck a chord with many of us who have been vaguely alarmed by the increasing amount of vegetables in our fridges. As I scanned the internet for ways to use my garlic scapes last week, I found a chicken stir-fry recipe that called for scapes and radishes, as well as optional snow peas or sugar snap peas.

Since I still had both types of peas from previous CSA shares, this recipe from Fresh Earth Farms was the winner for a weekend dinner. Though cracking open a beer at 11 am as I peered into the vegetable crisper caused a few raised eyebrows, I assured everyone that the beer was for marinating the chicken. After all, the vegetable bounty hasn’t driven me to morning drinking…yet. –Josie Rubio

{Recipe after the jump.}

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