Jul
18
    
Posted (Lori) in News

SUMMER VEGETABLE STRATA

By Joanne Smart Fine Cooking Issue 40

Servings: four to six.

Be sure to brown the squash for the best flavor.

Alison wrote: Here’s a recipe with summer squash I tried this morning and it was delicious:

Ingredients

About a dozen 1/2-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted

1 clove garlic, lightly crushed

Kosher salt and freshly ground black pepper

2 cups milk or a mixture of milk and cream

5 large eggs

1/2 cup freshly grated Parmigiano-Reggiano, divided

Pinch dried red pepper flakes

1 loosely packed cup basil leaves, chopped

2 Tbs. olive oil

1 small onion, finely chopped

2 medium summer squash or zucchini, or 1 of each

2 ripe tomatoes

Heat the oven to 350°F. Lightly butter an 8×8-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.

Measure the milk in a 1-qt. measure, preferably one with a spout. (Or measure it and transfer it to a bowl.) Add the eggs, half of the cheese, the red pepper flakes, and a generous amount of salt and pepper. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside.

In a large sauté pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding the quarters together, slice them into pieces about 1/3 inch thick. Stir the squash into the onion, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning; check before you turn them.

Meanwhile, halve and seed the tomatoes and chop the flesh coarsely. When the squash is lightly browned on both sides and crisp-tender, add the tomatoes, stir to toss, and take the vegetables off the heat.

With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until the milk and egg mixture sets, 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces.

Anastasia wrote: After last week’s delivery of fennel, I started searching for recipes to use up the fronds, and tried this wonderful and simple risotto and steamed salmon recipe on the Cheese Traveler blog.

GARLIC SCAPE, SNAP PEA, AND FENNEL RISOTTO

https://thecheesetraveler.com/tag/maggies-round/

2 tbsp butter

4-6 garlic scapes

1 small onion

splash of sherry vinegar

1 cp Arborio rice

1 cp pearled barley

1 qt stock (vegetable or chicken)

1 cp Pino Grigio wine

1 cp fresh snap peas

¼ cp chopped fennel fronds

1 tsp sea salt

1 tsp paprika

2 oz. gruyuere, diced (optional)

Melt butter in a pan on medium heat. Heat stock in a separate pan and keep covered on low heat. Cut scapes and onion into butter and sauté until onions are semi-transparent. Add a splash of sherry vinegar (or similar light wine or rice vinegar). Add rice and barley and sauté in the butter for 1-2 minutes. Add the wine, and when absorbed, begin adding the warm stock, one half cup at a time as the rice adsorbs the liquid, stirring often if not constantly. When the rice and barley begin to plump, add paprika and salt, snap peas and fennel fronds. To test the rice, bite through a single grain and check that there is no uncooked (white) spot in the center. Once fully cooked, remove from heat and stir in diced gruyere until evenly melted.

STEAMED FENNEL SALMON WITH COLLARDS AND KALE

https://thecheesetraveler.com/tag/maggies-round/

Fennel fronds and thick greens make a wonderful base for cooking fish, and the flavor of fennel pairs particularly well with salmon. This recipe steams the fish over a bed of greens, and the fish soaks up the flavors as the steam rises.

1-1/2 lbs fresh salmon

2cps fennel fronds coarsely chopped

4 large collard leaves cut in thick strips

4 Red Russian kale leaves coarsely chopped (optional. If not using, just double the collards, or substitute beet greens)

juice of ½ lemon

a splash of rice or sherry vinegar

fresh or dried oregano

olive oil

salt and pepper

Use a dutch oven or similarly large, heavy pot with lid on the stove top. Heat the pot to medium to low. Line the bottom of the pot with the cut fennel fronds, collards, and kale (if using). Gently place the salmon on top of the greens. Juice the ½ lemon on the salmon. Add 1 tbsp olive oil to moisten the salmon and greens, sprinkle oregano, salt and pepper on top of the salmon. Cook on a low heat, with the lid shut to steam the salmon. The moisture released from the greens will protect the salmon from burning. Cook until the fish is pink and flakes.

RATATOUILLE

from acleanbake.com.

Jill made ratatouille this week with the eggplant and zucchini. We’re going to post several ratatouille recipes when we start getting peppers and tomatoes—but this one is a little different—and a lot of us are ready to make ratatouille with what we have. Thyme can be substituted for the herbes de Provence (mixed with rosemary and oregano to be most authentic, but ok with just the thyme), especially if you’re not a big fan of lavender as a cooking ingredient. If you still have rosemary and basil from our seedlings, use those too (my basil is thriving, but I have to admit that I killed my rosemary).

Yield 4 servings

Ingredients

1 cup crushed tomatoes

1 Tablespoon extra virgin olive oil

1/4 teaspoon apple cider vinegar

1 teaspoon minced garlic

1 Tablespoon fresh basil about 3-4 large leaves, sliced , plus more for garnish

1 teaspoon herbs de Provence spice mix

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chili powder

1 medium sweet or red onion sliced

1 large zucchini about 1 1/2 cups slices, sliced

1 large Japanese eggplant about 3 cups slices, sliced

3 large roma tomatoes about 3 cups slices, sliced

Instructions

Preheat the oven to 350F. Lightly grease a 6″x9″ baking dish and set aside.

In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.

Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.

Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.

Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.

Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.

Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

Recipe Notes

The vegetables, including the crushed tomatoes, take center stage in this dish and there is relatively little in the ingredient list to season them, so flavor is very important. Try to get the absolute best quality vegetables you can. It really is worth the splurge, and will take this dish from good to great.

Some people have cautioned that Herbs de Provence contains a little bit of Lavender, so if you are especially sensitive to that flavor, replace the herbs de Provence with a heaping 1/4 teaspoon each: dried or fresh rosemary, oregano and thyme.


 
Jul
16
    
Posted (Lori) in News
Dear CSA Member,
Below is your update for tomorrow highlighted in Red.  This week you will be getting lettuce.  We gave all the lettuce a good rinse but, due to the heavy rains and mud you will want to wash your lettuce again at home.  When you get your lettuce home you will want to cut off the bottom of the lettuce and rinse the lettuce head under cool water.
*Reminder marketplace orders must be received by 3pm tomorrow for delivery Tuesday besides the mushrooms.  Mushrooms need to be ordered by Friday noon the week before pickup.
Currently on the Marketplace under Fruit in Bulk is Organic Stoneledge Farm Red Currants.
We also offer Coffee, Chocolate, Maple Syrup, Organic Flax Seed Oil, Organic Sunflower Seed Oil,  Roasted Pumpkin Seed Oil, Butternut Squash Seed Oil and Honey.  Login to your account to place an order http://www.stoneledge.farm/marketplace
Best,
Candice

3- Summer Squash
3- Orient Express Eggplant
1 head- Early Jersey Wakefield Cabbage (Heirloom)  Specialty Arrow Shaped Cabbage
1- Head Red Oak Leaf Lettuce
1- Head Green Oak Leaf Lettuce
1- Bunch White Scallions
1- Bunch Thyme
3- Green Slicing Cucumbers
4- Silver Slicing Cucumbers
Optional Shares this week
Mushroom Share
Portobello
Fruit Share:
1- Basket Red Sweet Cherries
1-Blueberries

Stoneledge Farm LLC
Mailing Address Only:
359 Ross Ruland Road
South Cairo, NY  12482


 
Jul
11
    
Posted (Lori) in News

These are recipes from previous years–would love to get some new ones.

FROM ANJALI: I made this delicious pasta, that I adapted from Heidi Swanson.  Everyone, including the kids loved it!
SUMMER SQUASH LINGUINE
(adapted from Super Natural Everyday by Heidi Swanson)
Ingredients
2 medium/large zucchini or yellow summer squash (about 16oz), coarsely grated
Fine grain sea salt
4 oz whole wheat linguine
4 oz durum wheat linguine
2 tbs extra virgin olive oil
1 large garlic clove, thinly sliced
1/2 teaspoon red pepper flakes or replace with 1 thai red chili, sliced
1/2 teaspoon lemon zest
Lemon juice to taste (1/2 lemon should be enough)
1/2 cup pecorino cheese
Freshly ground pepper
Directions:
Put the grated zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit in the sink or over a bowl for about 10 minutes.
In the meantime, cook the pasta – bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the directions or until al dente. Drain the pasta, reserving a little cooking water.
Just before you are ready to eat, heat the olive oil, garlic and red pepper (or thai chili if using) in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini in your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently for about 2 minutes.
Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the cheese, lemon zest, and lemon juice,  and toss again. Season with salt and black pepper and divide among bowls or plates. Top with extra cheese if you like.
CAROLYN’S SPICY ZUCCHINI BREAD
Carolyn Reid, who has been a member since our second season (1999) created this recipe
Pre-heat oven to 350°
1 C. whole wheat flour
1/4 C. wheat germ
1/4 C. wheat bran
1/2 t. baking soda
1/4 t. baking powder
1/4 t. salt (optional)
1/3 C. canola (or olive) oil
2/3 C. honey (from Stoneledge, of course)
2 large eggs
2 t. vanilla extract
1/2 t. ground ginger
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1 C. walnuts
1 1/2 C. grated zucchini (about two small zucchinis, also from Stoneledge)
Mix dry ingredients together well in large bowl (a large, sturdy whisk works well). In separate bowl or large measuring cup, mix wet ingredients together well starting with oil (use the whisk here, too, but AFTER you’ve mixed dry ingredients). Blend in spices thoroughly then add wet ingredients to dry ingredients in bowl and stir to mix thoroughly. Fold in the nuts and zucchini. Coat a 4×4×8 inch loaf pan with canola oil spray, being sure to include the bottom and sides, and pour mixture into pan. Bake in pre-heated 350 degree oven for 55-65 minutes, watching carefully during the last 15-20 min to avoid over browning/burning. Done when toothpick inserted off-center comes out clean. Cool in pan at least 10 m in and then remove from pan and continue cooling on rack. Serve alone or with cream cheese or fresh fruit.
For muffins or mini-muffins: spray pan cups thoroughly and fill about level with top. Bake only 20-25 min (10-15 min for minis) as much less time is needed for muffins.
Options
Nuts: Other nuts like pecans or almonds are also be good, as are sunflower seeds (shelled, unsalted) or a mixture of your favorites.
Spices: Allspice and/or pumpkin pie spice can be used with or instead of the spices above or use cinnamon alone — or no spices at all.
Flours: Use all whole wheat flour instead of adding wheat germ and bran, or use ground flax seed as part of the dry ingredients. Total should be 1 1/2 C. dry ingredients and probably at least half to two-thirds of it should be flour.
Fruit: Adding 1/2 C. raisins, dried cranberries, chopped dates, or other chopped dried fruit with the nuts and zucchini is another option.
Created by Carolyn Reid, July 2004
FROM ANJALI: I made this delicious pasta, that I adapted from Heidi Swanson.  Everyone, including the kids loved it!
SUMMER SQUASH LINGUINE
(adapted from Super Natural Everyday by Heidi Swanson)
Ingredients
2 medium/large zucchini or yellow summer squash (about 16oz), coarsely grated
Fine grain sea salt
4 oz whole wheat linguine
4 oz durum wheat linguine
2 tbs extra virgin olive oil
1 large garlic clove, thinly sliced
1/2 teaspoon red pepper flakes or replace with 1 thai red chili, sliced
1/2 teaspoon lemon zest
Lemon juice to taste (1/2 lemon should be enough)
1/2 cup pecorino cheese
Freshly ground pepper
Directions:
Put the grated zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit in the sink or over a bowl for about 10 minutes.
In the meantime, cook the pasta – bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the directions or until al dente. Drain the pasta, reserving a little cooking water.
Just before you are ready to eat, heat the olive oil, garlic and red pepper (or thai chili if using) in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini in your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently for about 2 minutes.
Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the cheese, lemon zest, and lemon juice,  and toss again. Season with salt and black pepper and divide among bowls or plates. Top with extra cheese if you like.
CAROLYN’S SPICY ZUCCHINI BREAD
Carolyn Reid, who has been a member since our second season (1999) created this recipe
Pre-heat oven to 350°
1 C. whole wheat flour
1/4 C. wheat germ
1/4 C. wheat bran
1/2 t. baking soda
1/4 t. baking powder
1/4 t. salt (optional)
1/3 C. canola (or olive) oil
2/3 C. honey (from Stoneledge, of course)
2 large eggs
2 t. vanilla extract
1/2 t. ground ginger
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1 C. walnuts
1 1/2 C. grated zucchini (about two small zucchinis, also from Stoneledge)
Mix dry ingredients together well in large bowl (a large, sturdy whisk works well). In separate bowl or large measuring cup, mix wet ingredients together well starting with oil (use the whisk here, too, but AFTER you’ve mixed dry ingredients). Blend in spices thoroughly then add wet ingredients to dry ingredients in bowl and stir to mix thoroughly. Fold in the nuts and zucchini. Coat a 4×4×8 inch loaf pan with canola oil spray, being sure to include the bottom and sides, and pour mixture into pan. Bake in pre-heated 350 degree oven for 55-65 minutes, watching carefully during the last 15-20 min to avoid over browning/burning. Done when toothpick inserted off-center comes out clean. Cool in pan at least 10 m in and then remove from pan and continue cooling on rack. Serve alone or with cream cheese or fresh fruit.
For muffins or mini-muffins: spray pan cups thoroughly and fill about level with top. Bake only 20-25 min (10-15 min for minis) as much less time is needed for muffins.
Options
Nuts: Other nuts like pecans or almonds are also be good, as are sunflower seeds (shelled, unsalted) or a mixture of your favorites.
Spices: Allspice and/or pumpkin pie spice can be used with or instead of the spices above or use cinnamon alone — or no spices at all.
Flours: Use all whole wheat flour instead of adding wheat germ and bran, or use ground flax seed as part of the dry ingredients. Total should be 1 1/2 C. dry ingredients and probably at least half to two-thirds of it should be flour.
Fruit: Adding 1/2 C. raisins, dried cranberries, chopped dates, or other chopped dried fruit with the nuts and zucchini is another option.
Created by Carolyn Reid, July 2004
ZUCCHINI-CRUST VEGETARIAN PIZZA MARGHERITA (on the grill or in the oven)
Kathryne sent this. She wrote, “Great recipe below for using up lots of summer squash and eating low carb/grain or gluten free.  It makes a perfect complete dinner for two.
I used this recipe for the crust but I made my own quick sauce instead of her recipe.  A jar of pizza sauce would be fine, too.  And I put a generous amount of oregano and some turkey pepperoni on top. I actually liked it better without the pepperoni.
I don’t have a pizza stone so I raised the temp to 475 with convection and 13 minutes gave a nice crust. I preheated a baking sheet in the oven and placed the two crusts on top of it on a slightly oiled Silpat.  Aluminum foil would also have worked .”
I’m posting the recipe below, but if you follow the link, you’ll find more detailed, illustrated instructions.
http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html?m=1
(Makes 2-4 servings, depending on what you serve with it.)
Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten
Sauce Ingredients:
1 can (14.5 oz.) good quality petite diced tomatoes, drained
1 T olive oil, divided
2 large garlic cloves, minced
1/2 tsp. Italian seasoning
salt and pepper to taste
Pizza Toppings:
3 oz. part-skim fresh Mozzarella, sliced and then pulled apart into chunks
10-15 large fresh basil leaves
Preheat the grill or oven to 450F/230C.
Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.  (I did this with a steel blade in the food processor, but you could chop with a large knife if you don’t have a food processor.)  Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.  Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.  Let zucchini drain until it’s cool enough to handle.
While the zucchini cools, make the tomato sauce.  First, drain the tomatoes into a colander placed in the sink.  While the tomatoes drain, chop the garlic, heat half the olive oil in a very small frying pan, and saute garlic just until it’s fragrant.  Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until the crust is done.  (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)
When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.  Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.
Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.  Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).  Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)  You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.
Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.  Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.  Serve hot.
LEE’AT’S SILKY ZUCCHINI SOUP
Total time: 45 minutes. Serves 4
Lee’at writes: “Came across this recipe yesterday and realized it’s a good one for the heavy zucchini season. Made it tonight and it was good- very simple and yummy, and I’d bet it will be good chilled too!”
1 tbs unsalted butter
2 tbs extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
Kosher salt and pepper
1 ½ lbs zucchini, halved lengthwise and sliced ¼-inch thick
½ cup vegetable stock or low-sodim broth
Julienned raw zucchini for garnish
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper, and cook over moderately low heat, stirring frequently until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 ½ cups of water and bring to a simmer. Cook until the zucchini is very soft, about 10 minutes.
Working in batches, puree the soup in a blender until it is silky smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
Make ahead: The soup can be refrigerated overnight.

 
Jul
11
    
Posted (Lori) in News

USING ESCAROLE

FROM: TheKitchn.com

Lettuce is lovely, don’t get me wrong — it’s a tender and sweet bare canvas, ready to accept any other ingredients. But escarole, the leafy green chicory, comes with a pleasant bitter taste that makes it all the more interesting to eat. Paired with the right partners, it is out of this world. It comes in a range of sizes — from small softball-sized heads to much larger ones — just choose firmly packed heads with vibrant and unblemished leaves. The juicy, crunchy white middle ribs and heart, as well as the inner lighter green leaves, are bittersweet — the best parts for raw preparations. The outermost dark green leaves are bitter and chewy; reserve them for cooking.

Here are the top three things you must know about escarole to get some of its good bitterness in your life.

1. Escarole is versatile.

You can enjoy it raw or cook with it; braise, grill, or sauté escarole. Tear it into pieces and add to soups, such as minestrone or a white bean stew. Dress raw leaves with a garlicky vinaigrette or pair leaves with a creamy dip. Remember, the inner leaves are best for raw preparations and the outer leaves are best reserved for cooking.

2. Many ingredients pair beautifully with escarole.

At first taste, escarole doesn’t seem as compliant as lettuce, but there are lots of ingredients that pair beautifully with escarole.

Try escarole with a combination of any of the following partners and you can’t go wrong: almonds, apples, arugula, apple cider vinegar, balsamic vinegar, beets, blue cheeses, butter, butternut squash, cannellini beans, cream, celery root, currants, fennel, feta, fontina cheese, garlic, goat cheese, Gruyere, hazelnuts, hazelnut oil, honey, lemon, Manchego cheese, olive oil, onion, orange, oregano, Parmesan cheese, pasta, pears, pecans, persimmons, pine nuts, potatoes, radicchio, raisins, red pepper flakes, rice, shallots, stone fruits, strawberries, sunchokes, thyme, walnuts, walnut oil, wine vinegars (red and white).

3. Raw escarole loves fruit.

Apples, pears, and persimmons are exceptional complements, but citrus and stone fruits work too. You can compose an escarole and fruit salad any which way, but here’s my favorite version. You can (and should) mix it up with your favorite vinaigrette, nuts, and fruit. Add cheese, too, if you wish. Also try warming the vinaigrette.

How to Make an Escarole and Fruit Salad

In a large bowl, whisk together 1 tablespoon white or red wine vinegar, 2 garlic cloves (peeled and smashed), and a generous pinch of salt and pepper; let marinate briefly. Whisk in 1 tablespoon honey, 1 tablespoon hazelnut oil (or walnut oil), and 2 tablespoons olive oil. (Add minced shallots if you wish.) Add more salt and pepper to taste. Remove the garlic cloves. Toss torn escarole leaves with the vinaigrette, sliced apples, persimmons, or pears, and toasted hazelnuts (or toasted walnuts or almonds). Top with crumbled Gorgonzola or Roquefort (or Manchego cheese).

Scarola aglio e olio (Sauteed Escarole)

In Campania, contorno by Frank30 September 201216 Comments

One of the oldest nicknames for the people of Campania was mangiafoglie, or ‘leaf eaters’, because they were known for their prodigious consumption of leafy green vegetables. It was probably a matter of necessity as much as preference back in the day. Wander around just about any open piece of land in Italy and you’ll find wild greens of all sorts, yours for the picking free of charge. Today, most people no longer need to forage for their food, but the habit of eating leafy green vegetables has stuck.Angelina was no exception to the rule. She loved her green vegetables and, although she was not exactly a vegetarian, no meal was complete without a salad or some sautéed or braised vegetables to round things out. The two Ur vegetables of Angelina’s cookery were cicoria, or chicory, and scarola, or escarole.

Sauteed escarole is another version of the basic ripassata technique. Here, however, you can enrich the basic dish with two different variations. You can add olives, anchovies and capers, or pinoli nuts and raisins, both classic combinations in Italian cooking. Some people even add both combinations, but that, to me, is really gilding the lily.

Ingredients

Serves 4 people as a contorno, or side dish

2 heads of escarole, well washed

Olive oil

2-3 cloves of garlic, slightly crushed

Salt and pepper

Optional

A handful of capers, well washed and squeezed

A handful of black olives

4 anchovy fillets

A handful of pinoli nuts

A handful of raisins, soaked until soft and drained

Directions

Bring a large pot of water to boil. Salt and add the escarole, which you will have cut at the root to separate the leaves. Let the escarole boil for 5 minutes.

Meanwhile, in a large sauté pan, fry the garlic gently in a generous amount of olive oil. Remove the garlic when it has just slightly browned. (Or you can leave it in, if you’re cooking for family and feeling a little lazy.) Turn off the heat. (This will let the oil cool down a bit, so it doesn’t splatter all over the place when you add the wet greens in the next step.)

Transfer the escarole from the pot to the sauté pan with a pair of tongs. Let the escarole drain before you add it to the pan, but letting some water still cling to the leaves.

Turn the heat back on, stir the escarole so it is well coated with the oil, and season with salt and pepper. (Go easy on the salt if you’re using the first optional ingredients, as they are also quite salty.) Cover the pan and let it simmer for 5 minutes.

If using the optional ingredients, add them to the pan, mix them into the escarole, and re-cover the pan. Let the escarole simmer for another 5 minutes. Uncover the pan and check on the escarole. It should be very tender and flavorful. If it’s still a bit tough, let it simmer another few minutes. If it lacks for seasoning, add a bit more salt and pepper. If the vegetables are too watery for your taste, turn up the heat and boil off the excess liquid.

UTICA GREENS

This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.

INGREDIENTS

FOR THE OREGANATO:

½ cup extra-virgin olive oil

1 cup bread crumbs

½ cup Parmigiano-Reggiano, grated

FOR THE GREENS:

1 head escarole, about 1 1/4 pound, bottom removed, leaves separated and washed thoroughly to remove grit

2 tablespoons extra-virgin olive oil

4 slices prosciutto (about 2 ounces), sliced thin and cut into roughly 1-inch squares

4 to 6 hot cherry peppers (pickled will do if you can’t find fresh), tops and seeds removed, broken by hand or chopped into 4 or 5 chunks

2 cloves garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup Parmigiano-Reggiano, grated, plus 2 or more tablespoons for garnish

PREPARATION

Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.

–Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.

–When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.

–Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.

–Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.

–Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

WHITE BEAN AND ESCAROLE SOUP WITH GARLIC

From Epicurious

Ingredients

4 SERVINGS

1 tablespoon olive oil

1 cup chopped onion

1 large carrot, cut into small dice

5 large garlic cloves, peeled, flattened

3 cups (packed) 1-inch pieces escarole (about 1/2 large head)

4 cups (or more) canned vegetable broth or low-salt chicken broth

3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

1 14 1/2- to 16-ounce can diced tomatoes, drained

2 tablespoons freshly grated Parmesan cheese

Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper.

DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.

n  Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.

ITALIAN WEDDING SOUP
Kimberly Killebrew, www.daringgourmet.com

Serves: Serves 4-6

The term “wedding” soup comes from the Italian minestra maritata, “married soup”, referring to the flavor produced by the “marriage” or perfect blending of greens, broth and meat.

This soup enjoys a long, rich heritage, though very different from the Italian Wedding Soup we know today.  Its origin isn’t clear but it’s thought to date back to ancient Rome and then made its way to Toledo Spain. The soup’s Spanish ancestor was a heavier one, incorporating a variety of meats that were slow-simmered with vegetables and without the addition of pasta (an expensive commodity at that time).  From Spain the soup was introduced to Naples, Italy (second image below) where they too used any combination of meats such as beef, pork, ribs, sausages and ham hocks to create a rich meat broth  The Neapolitans made it their own with the addition of ancient greens like torzella, escarole, puntarelle, chicory and savoy cabbage.   Just as it was in Spain, the minestra maritata was a peasant soup using whatever leftover meats and wild greens they had on hand.

The soup eventually made its way from Naples to America via Italian immigrants who replaced the long-simmered cuts of meat with meatballs and used onions, generally one type of leafy green vegetable and added pasta.  And it came to be called “Italian Wedding Soup.”

The earliest known reference to “wedding soup” in American print is an article in the Los Angeles Times from 1925 written by Joseph Musso of Hollywood’s oldest restaurant, The Musso & Frank Grill, wherein he described the process of making Wedding Soup.  It has since remained perhaps the most iconic Italian-American soup and can be found in nearly every Italian restaurant across the nation.

Ingredients

For the Meatballs:

1 pound ground meat (beef, pork, chicken or turkey or a combination of them combined with some sausage)

¼ cup plain breadcrumbs (preferably fresh)

1 large egg

1 clove garlic, finely minced

¼ cup parsley, finely chopped

¼ cup grated Parmesan

1 teaspoon salt

½ teaspoon freshly ground black pepper

For the Soup:

1 small yellow onion, finely chopped

1 clove garlic, minced

8 cups homemade chicken broth

1 cup acini di pepe or other tiny pasta

1 large bunch leafy greens, roughly chopped (e.g., kale, escarole, curly endive, spinach)

Freshly grated Parmesan for serving

Red pepper flakes for serving (optional)

Instructions

1      Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined.

2      Form the mixture into tiny meatballs, about ½ inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.

3      In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil.

4      Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes.

5      Add the leafy greens and simmer for 3-4 minutes or until wilted.

6      Add salt and pepper to taste.

7      Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.

8      Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.

Notes

*The meatballs can be made a day in advance as a time-saver and kept refrigerated.

*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.


 
Jul
11
    
Posted (Lori) in News

GARLIC SCAPE AND SAUSAGE RISOTTO

Here’s a recipe for garlic scape risotto i made last night that both my wife and I really enjoyed. I’ve really enjoyed trying out new recipes with the CSA veggies but most things i’ve been making are from Bon Appetit or similar sources. This one i mostly threw together myself.

When we received scapes earlier in the summer I made a pesto. I LOVE pesto. I grow basil on our balcony and I make pesto almost once a week. However, I found the scape pesto just okay. I had a similar reaction to ramp pesto. Maybe I’m just a purist. I thought the scapes were a little tough to be eaten completely raw, even when chopped up for the pesto, so this week i incorporated them into a fairly basic risotto recipe and the outcome was amazing. The texture was perfect and I think sautéing the risotto in the oil that had been flavored by the scapes is what really made this dish pop.

1 cup Risotto Rice (Arborio or whatever)

2 Sausages (I used sweet Italian but I think anything would do)

~1/2 cup of scapes. I used all seven that in last week’s pick up

~1/2 cup grated parmesan cheese

1T unsalted butter

1T olive oil

4 cups of chicken broth

1/2 cup dry white wine

1) Heat the butter and olive oil in a pan at medium/high. Add the scapes and cook for ~5 minutes, stirring often. Don’t let them brown.

2) Add the rice and cook for 2 minutes, stirring often. You can throw on a dash of salt if you like saltier food or if you’re using a low sodium broth.

3) Add the wine to the pan. Let it cook off while stirring. If you’re at the right temperature this will happen quickly.

4) Add ~1/2 cup of broth. Let that cook down and add another. Stir often. Keep adding the broth about a 1/2 cup at a time until the rice is done to your liking. I find that 4 cups of broth and a 1/2 cup of wine are about the perfect amount for a cup of rice.

5) After adding the first 1/2 cup of broth cook the sausage.  Cut the sausages out of their casing and break up the meat. Fry them in a non stick at medium high heat. No need to add more oil or butter. When they are finished drain them to remove excess oil and set the meat aside until the rice is done.

6) When the rice is done to your liking, approximate 30-40 minutes from the start, turn off the heat and stir in the cheese and sausage.

Serve with additional cheese if desired

EMILY’S GARLICSCAPE PESTO

Wanted to share a good recipe! This is a little late as we’ve already gotten purslane this year, but I’ve made a great pesto out of it the past two years – adapted from this recipe:

http://old.lostrecipesfound.com/recipe/purslane-pesto/

Very versatile – I used cashews instead of walnut since that is what I had on hand. I also threw in some garlic scapes since I had an abundance of those.

Thanks,

Emily

FROM: http://old.lostrecipesfound.com/recipe/purslane-pesto/

My dad’s a very frugal man. Back when we were little, nothing grew in our little strip of city side-yard but zinnias and lilies—except for this one, vine-y weed. It had succulent green leaves & wiggly, moss-rose-looking pinky-red stems and positively flourished. Dad looked it up and told us it was called Portulaca (portulaca oleracea) a wild-growing edible found in North America as far back as 1430 AD, also known as purslane, verdolaga, pigweed, or—my personal favorite: little hogweed. Dad promptly stopped treating purslane as a weed, and started eating it all sorts of ways, simply because it was edible and it was free. The rest of us did not.

Fast forward 30 years. I’m at a high-end tasting dinner with a bunch of food writers at “The Traveling Chef” Christopher Mangless’ Three Three Five dining studio in Green Bay, WI. Somewhere about small plate 18 or so, there appears this very familiar green. It tastes lemon-tart, and the leaves are, in fact, succulent. Purslane! Planning to tell my dad “…you’ll never guess what I just ate at a fancy restaurant,” I did a little research first and, Wow!

Turns out this wild thing is fantastically good for you. Purslane contains more Omega-3 fatty acids than any other leafy vegetable.  A half-cup raw has 300 to 400 mg of alpha-linolenic acid—that’s five times more than spinach! (A re-boot on why we need Omega-3’s?  According to Washington, D.C.’s Center for Genetics, Nutrition and Health, Omega-3s are  “essential for normal growth and development and may play an important role in the prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer.”)

Lets tally that up: Grows like a weed…tastes delicious… is incredibly good for you. Hmmm… Instead of weeding purslane, maybe you should harvest a few handfuls and try this pesto shared with me by Chef Travis Bensink of Heirloom Restaurant at the Chautauqua Institute, Chautauqua New York. It has a nice tart, grassy taste and the inclusion of walnuts instead of pine nuts boosts the alpha-linolenic acid content even more. Travis likes to serve it with fish (Arctic Char or halibut.) But it tastes good with just about anything. (….just ask my Dad.)

Makes enough for 6 to 8 servings

Purslane Pesto Ingredients

1 lb purslane, cleaned and most of the stems removed (NOTE: leave a few tender pieces of stem in–they’re high in Vitamin C. Save the rest for snipping in to a truly Greek salad with tomato, onion, garlic, oregano, feta cheese and olive oil.)

2 cloves garlic, peeled and diced

3/4 cup good-quality parmesan cheese, grated

1/2 cup olive oil

1/4 toasted walnuts, chopped

Instructions

Make pesto: Combine all ingredients, except the olive oil in a food processor and pulse until incorporated. In a slow stream, add olive oil and continue to pulse.