GREEN FARMS
Saffron Risotto with Butternut Squash
Barefootcontessa.com
Roasted Baby Leeks
Jaime Oliver
Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
Homemade Apple Butter
Foodnetwork Test Kitchens
Ingredients
4 pounds assorted apples, peeled and chopped
2 cups apple cider
1 cup packed light brown sugar
Kosher salt
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of ground cloves
Directions
Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes. Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender). Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
Eggplant Meatballs
Food.com (courtesy of Maureen Pergola)
Ingredients
1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or 1/3 cup romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs
Directions
Slice eggplant and sprinkle with salt.
Let sit 10 minutes to draw out water.
Rinse and pat dry.
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
Remove and chop finely.
Mix everything but the breadcrumbs when eggplant is cool.
Then add breadcrumbs and mix until you get the consistency you want to form the balls.
Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
Turn halfway through baking to ensure even browning.
Sauteed Peaches over Pound Cake
Myrecipes.com
Ingredients
2 tablespoons butter
1/2 cup packed brown sugar
2 cups peeled peach slices (about 4 medium peaches; see Notes)
1/4 teaspoon cinnamon
4 slices pound cake, cut 3/4 in. thick
Vanilla ice cream
Directions
Melt butter in a large frying pan over medium heat. Add brown sugar, peaches, and cinnamon, tossing slightly to coat. Cook peaches until softened and juices are released, stirring occasionally, about 5 minutes.
2. Toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.
3. Put a cake slice into each of 4 bowls and top with warm peaches, distributing evenly. Serve with scoops of ice cream
Ingredients
20 baby leeks
olive oil
red wine vinegar
1 teaspoon chopped fresh thyme leaves
2 cloves garlic, peeled and sliced
Directions
Preheat your oven to 400°F. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized
Gazpacho Soup
Epicurious.com/ September 2012
Ingredients
3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish
Directions
1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish. 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper. 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
Black Bean Chili with Butternut Squash
Bon Appetite/Feb 2011
Ingredients
1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 1/2 chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings
Directions
Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.
Southwest Corn Frittata
Bon Appetit/ August 1998
Ingredients
4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion
Directions
Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.