Turnip Talk

What To Do With Ted's Delicious Cabbage?

2008-01-24T15:44:00.000-05:00

Check out this great article on winter cabbage salad, by Mark Bittman at nytimes.com.

As mentioned in Ted's letter, there is always delicious Borscht! Especially if you're starting to accumulate a collection of beets, like myself. Here is a recipe from epicurious.com that is pretty close to the successful Borscht I have made myself. If you don't want to make the beef stock from ribs, you can simply cut about 2lb beef chuck into 1" cubes and brown the meat. Then add a combination of store bought beef stock and water ( about a 1-1 ration totaling 12 cups) and bring to a boil. Simmer the beef for about 1-1 1/2 hours (while beets roast) until tender, then proceed to the next step of the recipe.

Best Wishes in the Kitchen

2007-11-29T14:43:00.000-05:00

Dear 2007 CSA members,

Can you believe the season is over?! It seems not long ago we all eagerly showed up at the garden to pick up the first share....

Before we all hibernate for winter, I thought I'd post a note for those of you that have cooked the recipes I collected for this season's Garlic Press. If you have learned how to use seemingly exotic veggies, found favorite dishes, discovered new flavors or cooking techniques or just had a good meal or two, then my efforts were worthwhile.

Some of the recipes are my own, many are from my favorite cookbooks and a few were new even to me. I have came across some real goodies in my searches and with thanks to members who have shared recipes with me. I love to cook and hope you have enjoyed these recipes as much as I have enjoyed sharing them with you.

I wish you all the best through the coming winter months. Stay warm and keep cooking!

Yours truly,
Heather

Beet and Chipotle Soup

2007-11-29T14:38:00.000-05:00

Recipe by Katharine Kagel, Cooking with Cafe Pasqual’s

(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups chicken or vegetable stock
1 cup full-bodied red wine
6 cups water
1/4 cup (1/2 stick) unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (you’ll find these canned)
Fresh chives or other herb, chopped for garnish

Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.

Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.

Butternut Squash Risotto

2007-11-29T14:36:00.000-05:00

Recipe from Gourmet, October 1995

I love risotto and this is one of the best recipes I have come across.

(serves 2 as a main, 4 as a side)
1 small butternut squash, pumpkin or kabocha, (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh ginger root
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
chopped fresh chives and Parmesan for garnish

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put diced squash and remaining half, cut side down, in an oiled baking pan and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh.

In a saucepan bring broth and water to a simmer and keep at a bare simmer. In another saucepan cook onion, garlic, and ginger root in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in all squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes in total. Salt and pepper to taste. Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.

Veggie Burgers

2007-11-29T14:33:00.000-05:00

You can make these with different fall veggies (just make sure you have roughly the total quantity called for), they are delicious, and they freeze well and can be warmed in the oven for a quick weeknight meal.

(makes 8 burgers)
4 each carrots and parsnips, grated (about 2 cups each, 4 total)
1 large sweet potato or small winter squash, grated (about 2 cups)
1 large onion, chopped
3 cloves garlic, chopped
2-6 tablespoons olive oil
1 egg
1/2 cup bread crumbs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
sea salt
1 each handful parsley and ciantro, chopped
whole wheat english muffins, good cheese and Dijon mustard for serving

Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding 1-2 tablespoons more oil only as needed to process until coarsely chopped and moist. (If it’s too wet, they’ll be mushy). Return mixture to large bowl. Mix in 1 egg, bread crumbs, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If the mixture is too moist, add more bread crumbs. If it’s not sticking, more oil. Form the mixture into balls, and place on a non-stick backing sheet. Press flat with the palm of your hand to form patties. Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve them on english muffins with good cheese and Dijon. When cool, layer any uneaten burgers in a flat container with wax paper between them and freeze. To cook from frozen, place the burgers in a 375˚ oven until warmed through, about 20 minutes.

Mashed Potatoes and Celery Root

2007-11-29T14:31:00.000-05:00

Recipe by Tyler Florence from Eat This Book

(serves 4)
1 1/2 pound celeriac bulbs, peeled and cut into 1-inch cubes
1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
kosher salt and fresh ground black pepper
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
Chopped chives and extra virgin olive oil for garnish

Put the celery root and potatoes in a medium saucepan with cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce heat and simmer for 15 to 20 minutes, until very tender. Drain, reserving 1/4 cup liquid. Pass the vegetables through a ricer or food mill into a large bowl. Stir in the cream and butter until absorbed and the mixture is smooth. Add enough cooking liquid to make a soft puree. Season with salt, pepper, garnish with chives and a drizzle of olive oil.

Curried Squash & Mushroom Soup

2007-11-15T14:41:00.000-05:00

This easy and delicious recipe was given to me years ago by my friend, Beth Sugarman. It has since become a fall favorite at my house, and just this past week I made it with some incredible oyster mushrooms from the Grand Army Plaza Green Market.

(serves 6)
2 medium acorn or 1 large butternut squash
(I used a mix of 4 small squashes from Ted and it was awesome )
2 ½ cups water or stock
1 cup orange juice
2 Tablespoons butter
1 small onion, chopped
1 medium clove crushed garlic
8 oz. any type of mushrooms, sliced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. dry mustard
1 ¼ tsp. salt
a few dashes cayenne
optional: fresh lemon juice
* Serve with plain yogurt &/or chopped almonds.

Cut squash in half and bake in a 375’ oven on a baking tray until soft and pierces easily with a fork. (This can be a day in advance, just refrigerate till ready to make soup.) Cool, discard seeds and scoop out the insides. Put in blender with water/stock and puree till smooth. Combine with orange juice in a large pot. Meanwhile, heat butter over medium heat and add garlic, onion, salt and spices in a skillet. Saute until the onion is very soft – add a little water if it sticks. Add mushrooms, cover and cook 10 minutes. Add the saute’ to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. Serve garnished with a dash of cayenne and a squeeze of lemon juice. You can serve immediately or simmer a while and the flavors will mature. Freezes well.

Pan-Braised Carrots with Orange and Rosemary

2007-11-15T14:29:00.000-05:00

Recipe by Sara Foster from Fresh Every Day

This is the perfect simple recipe for Ted’s sweet and delicious carrots!

1 pound small carrots with the tops on
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon fresh rosemary, chopped
juice of 1 orange
salt and fresh ground pepper to taste

Trim the tops off the carrots, leaving about 1/2-inch attached and wash well. Heat oil and butter in a large pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, until the carrots are tender and

have a little color. Add the rosemary and cook for 1 to 2 minutes longer. Stir in the orange juice, 1/2 cup of cold water, salt, and pepper. Cover, reduce the heat to low, and let the carrots simmer until nearly all the liquid has cooked off, about 10 minutes. Season with more salt and paper and serve warm.

Potato Fritters

2007-11-15T14:27:00.000-05:00

Recipe by Deborah Madison from The Greens Cookbook

(makes 8 4-inch fritters)
1-1/2 lbs. potatoes
2 egg yolks
1 small onion, finely diced
salt
handful of herbs (parsley, thyme, basil, arugula leaves) chopped
1 cup grated Muenster, cheddar or jack cheese (optional, but good)
1 cup bread crumbs
4 Tablespoons oil

Cut the potatoes into pieces roughly 1-inch square. Set them in a steamer over a pan of boiling water and steam until tender, about 20 minutes. Transfer them to a bowl and gently break them up using the side of a fork, so as not to overwork them. They need not be smooth. Incorporate the egg yolk, then the onion, herbs and cheese, if using, and combine. Season to taste with salt. Shape the mixture into patties of any shape or size and press them into the bread crumbs so that both sides are coated. Heat the oil in a skillet - cast iron or non-stick frying pan works well - and fry the potato cakes until they are browned on both sides. Serve them with something cool and refreshing, like a sweet pepper chutney or sour cream.

Braised Kale and Collard Greens

2007-11-15T14:24:00.000-05:00

Recipe from member, Jonathan Proville.

A Brooklyn take on the classic Southern dish that you’ve always craved. You can improvise with other hearty greens.

(4 servings)
1 bunch of Collard Greens
1 bunch of Kale
4 tablespoons of Apple Cider Vinegar
2 cups Vegetable or Chicken Stock
2 tablespoons Lemon Juice
2 tablespoons Butter
Salt, Pepper

Rinse collard greens and kale and discard stems. Chop leaves roughly into small pieces. Brown butter in a deep pot over low heat until it is a deep brown but not burnt. Add greens, vinegar and stock. Cover pot with lid and simmer on low heat for 2 hours. Just before serving, add lemon juice and season with salt and pepper.
Optional: Get a smoked ham hock from your butcher and brown it on all sides in the butter before you add the rest of the ingredients. It will give the dish that smoky comfort-food feel.

Thyme and Smoked Bacon Infused Winter Squash Soup

2007-11-08T14:45:00.000-05:00

Recipe by member, Jon Proville, chezjjp.com

In this recipe, we will infuse the cream with bacon and thyme flavors by gently heating them together. This will impart a subtle, smoky dimension to the soup which will help bring out the sweet fulfilling flavor of the squash.

(serves 2-4)
1 medium (or 2 Small) squashes of any kind
1 branch thyme
1 small chunk of whole or sliced smoked bacon (1/4 pound slab)
2 cups cream

Place cream in a small saucepan and add bacon and thyme branches. Set the heat on lowest setting. Meanwhile, rub the squash with oil and let bake in a 300 degree oven for an hour or until soft. Scoop out seeds with a spoon and discard. Scoop out the flesh and place in a medium sized pot. Remove bacon and thyme from the cream and add cream to the squash. Mix around and liquify until smooth using hand mixer/food processor/blender. Salt and Pepper to taste. At this stage feel free to get creative with how you serve the soup. Shot glasses, martini glasses or tiny cast iron pots with lids are all game.

Keep in mind that you can modify the recipe by using other herbs, different creams and different squashes or pumpkins.

Spicy Baked Ziti with Eggplant and Peppers

2007-11-08T14:43:00.000-05:00

Recipe by Heather Thomason

(serves 6)
1 lb. dried whole wheat ziti or other short pasta
1 large eggplant, cut into 1-inch cubes
2 bell peppers, cut into 1 1/2-inch strips
1 Tablespoon dried oregano
4 Tablespoons olive oil
salt and fresh ground pepper
1 quart of your favorite pasta sauce (did you make your own this season? now's the time for it!)
1 teaspoon hot pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound fresh mozzarella, sliced as thinly as possible

Heat the over to 400˙. Bring a pot of water to a boil and cook
pasta according to package instructions. Drain, shake dry and return to pot. Meanwhile, Toss the eggplant and peppers with olive oil, salt, pepper and oregano and spread in a singe layer on a baking sheet. Roast until tender, about 35-30 minutes. Toss roasted veggies with the cooked pasta, sauce, hot pepper and spices and spread into a 9x13” baking dish. Top with slices of mozzarella and bake until the cheese is melted and golden brown in spots, about 20-25 minutes.

Sausages with Sherry Caramel Glazed Pears

2007-11-08T14:40:00.001-05:00

Recipe from Gourmet, September 2006

“The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.” You’ll want some good bread on hand for sopping up the delicious
caramel sauce.

(makes 4 servings)
1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1- 1 1/2 lb fresh pork sausages
1 tablespoon vegetable oil

Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel. Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).

Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice. Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes. Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes. Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.

While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes. Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.

Twice Baked Squash with Glazed Pecan Topping

2007-11-08T14:38:00.000-05:00

Recipe by Nancy of Maple Valley Organic Maple Syrups, from SustainableTable.com

(serves 6-8 as a side dish)
2 medium acorn, butternut or delicatta squash
1 1/2 cups chopped pecans
1/2 cup maple syrup

Preheat oven to 350 degrees. Slice squash down the middle,
remove seeds and bake on an oiled tray for about 30 minutes-until very soft (a fork will slide in easily). Remove squash from skins when it has cooled, set aside. Mix the pecans and syrup. In a 9 inch oiled pie pan, spread cooked squash evenly. Next spread the maple pecans over the top and bake for 30 minutes.

Stir-Fried Chinese Cabbage (Bok Choy)

2007-11-08T14:37:00.001-05:00

Recipe by Irene Kuo, The Key to Chinese Cooking
“Simple and plain–just the right kind of dish to go well with a rich or spicy main coarse.)

(Serves 2-4)
1 1/2 pounds Chinese Cabbage (you could use vitamin greens for this recipe as well)
1 tablespoon oil
pinch baking soda
2 or 3 quarter-sized slices of peeled ginger
3 Tablespoons oil
1 teaspoon salt to taste
1/4 teaspoon sugar
2 teaspoons sesame oil (optional)

Separate the white stalks and greens of the cabbage then slice diagonally into 1-inch thick pieces. Bring 4 cups water to a boil in a large sauce pan with 1 Tablespoon oil; toss a generous pinch of baking soda in the water and swish to dissolve. Shower in cabbage, when the greens begin to brighten, about 30 seconds, drain vegetable in a colander and spray with cold water to stop cooking. Heat a wok or large heavy pan over high heat until hot. add the oil, swirl for a second. Throw in the pieces of ginger and press them around the bottom of the pan. Add the cabbage and toss vigorously for 30 seconds. Add the salt and sugar and stir rapidly for 2 minutes until the cabbage has a translucent look and is tender, plump and slightly crunchy. Add the sesame oil, if using, and give a few fast folds before transferring to a serving dish.

Delicata Squash with Rosemary, Sage, and Cider Glaze

2007-11-01T11:39:00.000-04:00

Adapted by Terra Brockman from The Herbfarm Cookbook by Jerry Traunfeld, Scribner, 2000 as seen on consciouschoice.com

2 medium delicata or other winter squash such as kabocha (about 2 pounds)
3 Tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 Tablespoon coarsely chopped fresh rosemary
11/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
freshly ground black pepper to taste

If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. (Kabocha do not need to be peeled.) Cut each piece lengthwise in half again, then crosswise into half-inch-thick slices. Melt the butter in a large (twelve-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, three to five minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, about twenty to thirty minutes. Season with pepper and additional salt if needed. Makes six servings.

Penne with Arugula and Prociutto

2007-11-01T11:37:00.001-04:00

Recipe from The Gourmet Cookbook

1 pound penne
1/4 pound thin sliced prosciutto, chopped
1 pound arugula, coarse stems discarded and leaves coarsely chopped
2/3 cup finely grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
salt and fresh ground black pepper
1/4 cup extra virgin olive oil

Cook pasta in a pot of boiling salted water according to package directions. Reserve 1 cup cooking liquid and drain pasta. Return pasta to pot and toss with prosciutto, arugula, cheese, zest and salt and pepper to taste. Drizzle with olive oil and toss to combine, adding some cooking liquid if the pasta seems dry.

Waldorf Salad

2007-11-01T11:35:00.000-04:00

Recipe by Just Food , adapted from www.nyapplecountry.com

(makes 4-6 servings)
2 medium apples, cored and chopped
1 cup celery, diced
1/3 cup coarse chopped walnuts
1/2 cup plain yogurt
1/2 cup raisins
1 Tablespoon maple syrup or honey

Place ingredients in a bowl and combine well. If desired serve on a bed of lettuce or garnish with fresh chopped parsley.

Lentil and Roasted Garlic Soup with Sweet Potato and Kale

2007-11-01T11:33:00.000-04:00

Adapted from Bon Appetit, March 2006

The garlic in this recipe takes a little advance planning, but you can make it a day or two ahead while your doing something else in the kitchen and after that, the recipe is a piece of cake. I have also made this with white potatoes or winter squash in place of the sweet potatoes, and every time it is outstanding!

3/4 cup olive oil
10 cloves garlic, peeled and halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French Green Lentils
2 medium leek (white parts and green parts only) thinly sliced
1 tablespoon fresh sage, chopped
7 cups (you may need 1 more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 lb. sweet potatoes, peeled and cut into cubes
12 ounces kale, ribs discarded, leaves sliced
fresh grated Parmesan cheese for topping

Place the olive oil, garlic and rosemary in a heavy saucepan and cook over lowest possible heat until the garlic begins to brown (about 1.5 hours). Drain and reserve garlic and oil and separately, cover and chill, discard rosemary. (You can do this up to 2 days ahead of time.)

Place 3 cups water and green lentils in a small saucepan and bring to a boil. Reduce to a simmer for 25 minutes, cool and drain. Meanwhile heat 1/4 cup garlic oil in a heavy soup pot over medium heat. Add leek and sage and cook until leek is soft, stirring frequently, about 10 minutes. Add 7 cups broth, soy sauce, green and red lentil to pot and bring to a boil. Reduce to medium, cover and simmer until lentils are almost soft - about 15 minutes. Add potatoes and garlic and cook until potatoes are tender, about 10 minutes. (If you need to add more broth to keep veggies covered, do so by the 1/2 cup-full) Add kale to soup and simmer until wilted, about 5 minutes, and season with salt and pepper (won’t need much). Serve with Parmesan cheese, sprinkled on top, and warm bread on the side.

Syrian Beet Salad

2007-10-25T12:03:00.000-04:00

Recipe from Moosewood Restaurant Daily Special

(serves 4-6)
2 quarts water
3 large beets
1 Tablespoon chopped, fresh chives
2 Tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 fresh, hot chili, minced
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoon salt, or to taste

In a large pot bring water to a boil. Meanwhile, peel the beets and cut them into 1/2-inch cubes. Ease them into the boiling water, cover, lower to a simmer and cook until tender when pierced with a knife, about 10 minutes. When the beets are ready, drain well and transfer to a serving bowl. Add the chives, cilantro and remaining ingredients and toss well. Chill for at least 30 minutes before serving.

Wine Braised Pumpkin Wrapped in Crispy Bacon

2007-10-25T12:00:00.000-04:00

Recipe by member, JJ Proville. Visit his website at www.chezjjp.com

What to do with a pumpkin besides soup and pie? This makes a great
appetizer or side dish and feel free to decide what size chunks of pumpkin work best for you.

(serves 4-5)
1 small to medium Pumpkin
2 Tablespoons butter
1 cup Red or White Wine
5 slices of Smoked Bacon
Thyme, whole branch (optional, but suggested)

Peel pumpkin using a large peeler or sharp knife. Cut into pieces about 2-3 inches long and 1 inch thick. In a wide pot, heat butter over medium flame and brown the pieces of pumpkin on all sides. Pour wine into the pot and add the thyme, cover and reduce heat to low. Simmer for 30-45 minutes or until pumpkin is tender but not too soft. Pierce with a skewer or knife to test consistency. Remove pumpkin using tongs and dry them with paper towel. Season with pepper. Wrap a strip of bacon around each chunk. Position your oven rack so it is right under the broiler. Place pumpkin chunks wrapped in bacon on top of foil and set oven to broil. Now broil about 2-3 minutes on each side, turning each piece mid-way using tongs. It is extremely important to keep a close eye on this part in order to avoid burning or under cooking the bacon. The objective here is to achieve perfect crispiness. Serve on a nice white plate decorated with thyme branches.

Potato, Leek and Blue Cheese Soup

2007-10-25T11:57:00.000-04:00

Recipe by Sarah Foster from Fresh Every Day

For an even heartier soup, stir in some coarsely chopped spinach, kale or other greens at the end and cook just to wilt.

(serves 6)
4 leeks (about 2 pounds, trimmed and split lengthwise, then cut into 1/4-inch rounds
2 Tablespoons butter
2 Tablespoons olive oil
3 celery stalks, chopped
1 pear, cored and chopped
4 garlic cloves, minced
1-1/2 pound white or yellow potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 Tablespoon chopped fresh rosemary or sage leaves
1 cup crumbled blue cheese (plus more for garnish)

Melt the butter and olive oil together in a large saucepan over medium heat. Add the leeks and cook, stirring often, until very tender, about 10 minutes. Add the celery and cook, stirring occasionally until soft, about

5 minutes. Add the pear and garlic and saute 2 minutes longer, stirring so not to brown the garlic. Add the potatoes, broth, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over low-medium hat. Reduce the heat to low and simmer, uncovered, stirring occasionally until the potatoes are tender, about 20-25 minutes. Cool the soup slightly and transfer half to a food processor or blender and puree until smooth. Add the puree back to the chunky soup and stir to mix. Reheat and adjust salt and pepper if necessary. Stir in the blue cheese and rosemary and serve, topped with additional crumbles of cheese.

Coconut Curry Stir Fry

2007-10-25T11:55:00.000-04:00

Recipe by Heather Thomason

This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.

(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving

Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.

Broccoli and Bow Ties

2007-10-18T11:53:00.000-04:00

Recipe by Iva Garten from Barefoot Contessa, Family Style

(serves 6-8) time: 20 minutes
kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 Tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 Tablespoon juice for a lemon
1/4 cup toasted pine nuts
fresh grated Parmesan cheese for garnish (optional)

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow tie pasta according to package directions (10-12 minutes). Drain well and add to broccoli. Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 tablespoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, season with salt and pepper and sprinkle with pine nuts and cheese to serve.

Warm Eggplant-Butternut Squash Salad

2007-10-18T11:51:00.000-04:00

Recipe by Marcus Samuelson from The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa

(makes 4-6 servings)
1-1/2 Tablespoons sumac *a sour, acidic spice from the berries of a
sumac tree. You’ll find it ground in an ethnic grocery store.
1/2 cup olive oil, divided
2 small butternut (other winter squash) peeled, seeded, and cut
into 1-inch cubes (about 6 cups)
2 medium eggplants, peeled and cut into 2-inch cubes (about 6 cups)
1 3-inch piece ginger, peeled and sliced
finely chopped zest of 1 lemon
6 garlic cloves, minced
2 red chilies, seeds and ribs removed, finely chopped
1/3 cup honey
1/2 cup water
1-1/2 cups loosely packed, coarsely chopped spinach leaves
juice of 2 limes
1 Tablespoon chopped parsley
salt

Preheat the oven to 350˙. Combine the sumac with 7 tablespoons olive oil in a small bowl. Toss the squash with half the oil, spread on a baking sheet in a single layer, and roast for about 40 minutes. Toss the eggplant with the remaining oil and spread in a single layer on a second baking sheet and roast until tender, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large saute pan over low heat. Add the ginger, lemon zest, garlic, and chilies and saute until fragrant, about 5 minutes. Add the honey and water, stir to combine, and bring to a simmer for 5 minutes. Remove from heat and set aside. Transfer roasted vegetables to a large bowl. Add the spinach, the chili mixture, lime juice, and parsley and toss until the spinach wilts slightly. Season with salt.