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Fall Vegetables |
Apples Apple Chile Cobbler Toss in a large bowl: Combine in a medium bowl: Cut into the flour mixture with two forks: When crumbly, stir in 2 tbl heavy cream. Preheat oven to 375 degrees. Oil a cobbler dish or ovenproof glass dish. Fill with apple mixture. Top with flour mixture. Press down firmly. Bake for 45-50 minutes till gold and bubbly. Serves six to eight Cook's tips and tricks: We outdoor roast a lot. no really, a lot of chiles of all colors in the autumn. It is a real pain in the squat; I sometimes think I will never get it from my skin and lungs. But the unadulterated pleasure of roasted, peeled chiles from the freezer for months afterward is undeniable. Our friend Amenda even stuffs them before freezing for quick winter pullouts. tested and prepared for
Funky Spiced Apple Chunks for Piling on Cheeses 4 pounds chunked apples, cores out, peelings on Simmer until tender in: Meanwhile make a simmering bag with: Simmer low and slow until thick and sticky. This really does not much resemble a sauce or a butter, but you can process it in a hot water bath for 20 minutes. Cook's tips and tricks: Testing the thickness of a hot fruit is difficult. Freeze some itty plates. Test by putting a small spoonful on the plate and tilt it. You can tell how thick it is by tilting the plate. Gauge a sauce, butter or topping consistency to your liking. Save the roof of your mouth for more delightful things. tested and prepared for
Breakfast Brick 1 cup plain yogurt Preheat oven to 350 degrees. Oil a bread loaf pan. Combine the yogurt, fruit butter, and egg; blend well. Add the dried fruit and nuts; blend well. Mix the baking soda into the brown rice flour. Add to liquid ingredients; blend well. Pour into prepared pan. Bake at 350 for an hour. Test for doneness by inserting knife into center of loaf. It should come out relatively clean, although the hot fruit might leave a little moist residue. Store loosely wrapped at room temperature for several days. Quite yummy crisped up a bit in the toaster oven. Cook's tips and tricks: Spraying your kitchen scissors with cooking oil will allow you to sip dried fruit without sticking. tested and prepared for
Cannonball Screamers 1 cup raisins you will need: Mix raisins, apricots, apples and almonds. Put them into the blender and put the lid on. Whiz for 30 seconds in the blender. Pour the blended food into one of the zipper bags. Add the honey to that bag. Then finely grind the vanilla wafers in the blender and put into another zipper bag. Add the flour and dry milk to this second bag. Put the coconut in a third bag. You can take these bags with you on hikes, picnics or campouts. When you are ready for the cookies, put the contents of the fruit mixture bag in with the flour bag and with your hands on the outside of the bag, ooge it around to mix it up completely. Pinch off bits of the dough and shape into walnut-size balls by rolling it between the palms of your hands. Flatten a little between your hands and roll it in the third bag to coat with coconut. I'll bet you can guess what the towelette is for! Makes about 3 dozen screamers Cook's tips and tricks: Of course! Of course! You can sub other fruits and nuts as you prefer. tested and prepared for
Fall Spices Chai Throw all the following in a large pot: Bring just to a boil. Reduce heat and steady at a worried simmer, partially covered, for two hours. Remove from heat. Throw in your choice: Cover and let steep overnight, no heat. Line a colander with cheesecloth to catch the spices. pour through the colander and into a large bowl underneath. if you have a large bowl-pitcher with a handle, it's the best. Squeeze out the very last bit from all the teas or bags, all the spices. Pour into mason jars and store air-tight in the refrigerator for several weeks. When you are ready for a warm mug, cut about half chai with your favorite milk-like substance (soy, goat, whole cow's, skim). Sweeten with your choice (vanilla sugar, brown sugar, honey, stevia, agave). Yield:1 gallon tea. Depending on your preference of strength, this could last for 60 to 70 mugs. Cook's tips and tricks: Making a batch of the tea portion and finishing the milk prep daily will extend the life and exotic quality of the flavors. Most microwaves will reach a comforting temperature after about a minute and a half, but test your first mug, then trust it after that. tested and prepared for
Parmesan Wafers 1 cup good freshly grated or shredded parmesan cheese (largest holes on your box grater) Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone baking liner. Toss ingredients in a small bowl with a fork. Heap little mounds by spoonful on the baking sheet, about 2 inches apart. Re-toss ingredients after each spoonful to prevent pepper from sinking. Gently mash the mounds down with the back of the spoon, trying not to leave crumbs. Bake for 10 minutes. Lift gently with your thinnest metal spatula. Place on a cooling rack for 10 minutes. Makes 10-12 crisps Cook's tips and tricks: If your accompanying dish already sports herbs and spices, make these plain as a complement. tested and prepared for
Leeks Garlic Potato Mashers 2 pounds potatoes, peeled, quartered and sliced Generously cover the potatoes, garlic, and leeks with cold water and bring them to a gentle boil. Reduce heat and simmer for 20 minutes. Spear a piece of potato and test for doneness. It should be completely cooked and somewhat firm, not gummy. Drain the vegetables into a colander and return to hot pot to sizzle off excess water. Add butter, cream, salt and pepper. Smush with potato masher until creamy, leaving a few lumps as your badge of homemade. Transfer to a bowl and garnish with parsley and chives. Serves 4 to 6 Cook's tips and tricks: tested and prepared for Stonebridge Farm compliments of
Potato and Leek Soup 4 ounces butter (one stick) STEW SLOWLY til soft & golden; do not brown! about 45 minutes ADD: Puree in Cousinart; leave some behind for texture. ADD: ADD: compliments of
Buttery Leeks and Carrots with Tarragon Thinly slice the sweetest white section of the leek or walking onion. Slice carrot paper-thin. Cook over medium-high flame in half butter/half olive oil. When tender-crisp, remove from heat. Squeeze a bit of fresh lemon. Sprinkle with coarsely chopped tarragon and coarse sea salt or fleur de sel. Toss. Let cool about halfway to room temp. Mmmmm. For the omnivores, baking a chicken breast in white wine, surrounded by the above prep is devoon. compliments of
Parsnips Parsnip Carrot Ribbons 6 large carrots Cut thin ribbons of carrots and parsnips using a vegetable peeler; set aside. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until soft. compliments of
Plums Plum Torte Preheat oven to 350. In food processor or with electric mixer, cream 1 cup sugar (I use turbinado) and 1/2 cup butter.
Beat or pulse in: 2 eggs, then 1 cup flour (whole wheat pastry works Spoon into 9-inch springform pan (butter it if it's not non-stick). Top with sliced fruit arranged circularly (for plums, halve and place skin side down; for peaches or pears, slice lengthwise into 12 pieces). If you like, sprinkle with a little cinnamon and sugar. Bake for 50 min, until top is golden. Cool 10 minutes before serving. Can be frozen, defrosted, and reheated briefly at 300 degrees. Serves 8-12 compliments of
Pumpkin Spiced Pumpkin Cakes 2 cups white sugar Preheat the oven to 350 degrees. Split pumpkin in half and bake on a sheet face-down for 30 minutes or until tender. Cream sugar and shortening. Add the eggs one at a time, then the pumpkin. Combine well. Stir in dry ingredients, except for the nuts, and blend well. Stir in vanilla and add the nuts. Bake in prepared muffin pans for 15 - 20 minutes. Cool on a rack for 5 minutes. Makes 24 muffin-sized cakes Cook's tips and tricks: tested and prepared for
Spiced Pumpkin Soup 1 whole baking/pie pumpkin (about 10 cups diced) Peel and chop pumpkin and carrots, and simmer in water to cover until tender (about 35 minutes). Toward the end of the cooking time, heat oil in a small, heavy skillet. When hot, add mustard seeds. Cover pan and keep over high heat until the sound of popping dies down a bit, then immediately add the onion and reduce heat. Cook and stir until onion is clear. Measure the spices while the onion is cooking; then stir them into the mixture and allow to cook on low heat for a minute or so until they are fragrant. Turn into the pumpkin pot, using a cup or so of cooking water to rinse the spice pan into the soup pot. Puree the seasoned pumpkin and carrots in their cooking water, adding the milk powder, honey and salt to the mixture in blender or processor. Add salt to taste. ALTERNATE METHOD: If you have leftover cooked pumpkin, or prefer to use fresh milk, warm the squash and milk together and then puree them, using the milk instead of the cooking broth to provide the liquid. Truly remarkable with pumpkin, but if you haven’t any, substitute Butternut or Hokkaido squash. Buy an extra pumpkin and clean it out to be used as a serving tureen for soup! compliments of
Secret Pumpkin Muffins Muffins: Filling: Preheat the oven to 400 degrees. Spray or line a 12-cup muffin pan with muffin cups. To make filling, beat together cream cheese, sugar and vanilla in a small bowl. Bake for 18 to 20 minutes, until tops spring back or a tester inserted comes out clean. Transfer to a rack to cool. compliments of
Rose Radish Rose Radish Pickles rose radish Slice the rose radish very thinly, 1/16 inch or less. The thinner, the better! In a bowl, mix the sliced radish with salt. Place a clean plate on top of the radish; then, something heavy on top of the plate. Leave the radish for a while at room temperature until water comes out of the radish. Rinse the radish with clean water; then, squeeze out excess water. In a bowl, mix rice vinegar and a little bit of sugar. Add some water until the mixture is not too sour. Add the radish to the rice vinegar mixture. Keep the pickles in a refrigerator. They taste better if you wait for a day. Note: Rice vinegar and sugar can be substituted with sushi-vinegar (which is seasoned). I think apple cider vinegar would work, too. Compliments of
Root Vegetables Root Crop Dutch Oven Cut enough veg to fill 1/2 dutch oven or 9 by 14 baking pan: Over all the veg, pour a mixture of: Toss a bit to cover the veg. Bake uncovered at 350 degrees until tender, about 45 minutes. Pour 1 cup good vegetable or chicken stock over the veg. Top with a processed mixture of Bake another 15 minutes. That's it. Serves 6 Cook's tips and tricks: This preparation is quite flexible; retain some kind of oil, citrus, herbs, and nuts. The rest can be crazed without losing its integrity. tested and prepared for
Pan-caramelized Root Vegetables with Gremolata Choose any colorful, lively combination of root vegetables given up by the farm: 2 large shallots, peeled and thinly sliced Cube the root vegetables in uniform pieces to cook evenly. There should be enough to cover the bottom of your largest sauté pan in one single layer. Heat oil in the sauté pan over medium-high flame. Add root vegetables and cook for 15 minutes, until soft, stirring occasionally. Add the shallots and continue cooking another five minutes. Salt and pepper to taste. In the meantime, prepare the gremolata : coarsely chop the lemon peel on a cutting board. Layer the parsley and garlic on top of the lemon peel and continue chopping. Toss with fingertips to mix a bit. Sprinkle the gremolata atop the veg, lower heat and warm through without stirring again. Serve warm with a nutty brown rice. Serves four Cook's tips and tricks: A good gremolata will lend a spritely finish to a range of dishes. Usually containing a citrus, an herb, and garlic, it can be varied with toasted pine nuts, walnuts, and spices. tested and prepared for
Winter Squash Jake's Autumn Squash Pot 2 tbl olive oil Heat the oil in your favorite stew pot, medium-high. Sauté the onions, salt, cumin, cinnamon, and cocoa for 5 minutes till the onions are tender, stirring frequently. Add the garlic and peppers; cook for a few more minutes stirring occasionally. Add the chile powder and water; lower heat to medium and simmer uncovered for 10 minutes. Add the squash and lime juice, cover, lower the heat, and stew slowly until the squash is most tender, but not mushy, about 20 minutes. Adjust the seasonings. Fold in the beans and warm everything through for about 5 minutes. Garnish and serve warm with cornbread or tortillas. Serves 4 to 6 hard-working scarecrows Cook's tips and tricks: tested and prepared for
Stuffed Winter Squash Split two winter squash from stem to stern; turn cut side down and roast on a baking sheet for about 25 minutes at 375. Remove seeds when cool enough to handle. Sauté two onions and two anaheim and two plump cloves garlic, all minced. Add thinly sliced apple and walnut pieces when all the above is soft. Add a bit of leftover brown rice. Salt and black pepper to taste. Stuff the four squash halves, top with a little chevre or other yummy cheese, and return to oven for about 15-20 minutes to heat through. compliments of
Creamy Butternut Squash and Rosemary Pasta 1tbl olive oil Heat oven to 375. Melt oil and butter in oven add squash and rosemary. Roast 20 minutes or so until almost tender. Add mushrooms and roast another 10-15 minutes. Cook pasta and save a few tbl of pasta water. Stir mascarpone into roasted squash and mushrooms. Add pasta water. This will make a creamy orange sauce. Add hot pasta. Salt and pepper to taste and add plenty of fresh grated parmesan. compliments of
Squash Black Bean Empanadas Cook one winter squash, any variety. You only need about two cups for this recipe so you can make soup or freeze the rest. I cut my squash in half and place in a jelly roll pan (something with sides), pour in 1/2 in of water or so, and bake at 400 for an hour or more depending on the size of the squash. Scoop out the flesh and you’re ready to go. I also roast whole garlic bulbs with a squirt of olive oil in aluminum foil at the same time but keep an eye on them—they only need 45 minutes or so at that temperature. Then you’ll have extra roasted garlic for other dishes. You’ll also want a cup of black beans, either cooked or canned. To give the filling a Cuban twist, you must use the three essential ingredients: garlic, cumin, and oregano. I got this straight from a Cuban chef in whose home I had the pleasure of dining. These are the ingredients in Cuban black beans (along with a sofrito of peppers and onions) so I spiced my squash with the roasted garlic, cumin, and oregano but you can do the beans instead or both of course. (I don’t mix the beans into the squash because I want to use the leftovers separately.) The dough is a bit of work but worth the time. If you want to speed things up, just put the filling in tortillas and heat. Empanada dough (makes 12-4 1/2 inch circles) Preheat oven to 400 Sift the flour, salt, and sugar into a large bowl. Using a pastry blender cut in the butter until it resembles large crumbs. In a separate bowl, beat the eggs and wine together. Make a well in the flour mixture and pour in the liquid. Knead by hand until well mixed but don’t over knead. Roll out the dough onto a floured surface to 1/8 of an inch thick. Cut in circles 4 1/2” in diameter or whatever size you have close to that (I use a bowl with a sharp edge). Place about 2 tbl of squash and one of black beans on the lower part of the circle, leaving the edge free. Moisten the edge of the circle with water. Fold over the top part and crimp with a fork. Make a couple fork pokes in the top of each. Wash the tops with a little water or, even better, a little egg mixed with water. compliments of
Stonebridge Squash Lentil Soup In a small saucepan, add 1 cup French lentils (or any variety) to about 4 cups of boiling water. Simmer until tender, about 30 minutes (French lentils take longer than regular lentils). In the meantime, peel, seed, and cube one winter squash (about four cups cubed), cover with water until twice as high in the pan as the squash level, and boil until tender, about 45 minutes (you’ll want some liquid left). When I made this soup last weekend, I cooked the squash cubes in the apple water left from simmering apples for apple butter—very tasty! You could also use part apple cider for the water. Drain the lentils and rinse well (you don’t want them coloring the squash any more than necessary). Add to the squash. If the soup is still too thick, add some water or apple cider (or cream for the non-vegans) until you get your desired consistency. Add about a tsp salt to taste and, for an extra treat, a couple teaspoons of Savory’s “Cambodian Lemongrass Curry” powder (thanks Deborah!) or whatever spices strike your fancy. Gently reheat on very low until warmed through. Serves 4-6. See www.savoryspiceshop.com for the wonderful Cambodian Lemongrass Curry. compliments of
Turnips Turnips Dressed up a Bit Roast turnips (and beets if desired) just short of done. Finish in a skillet with good olive oil. Last two minutes, sprinkle with a crumble of fresh bread crumbs, fresh minced parsley, grated lemon zest. Room temp to warm is good. compliments of
Avilah's Smashed Turnips turnips - peel, cut up, & cook recipe from Avilah via Sandra
Italian Turnip and Rice Soup with Parmesan Cheese 3 tbl olive oil Sautee turnips then pour in stock, bring to a boil and simmer, covered about 10 minutes. Stir in the rice and cook covered another 15 minutes. Add salt and garnish with minced parsley and 3-4 oz of fresh grated parmesan cheese. Serve with extra parmesan. compliments of
Turnip au Gratin 1 1/2 pounds turnips Peel turnips, and slice into thin rounds. Bring 3-4 qts. water to boil, add a tablespoon salt, and cook turnips for a minute to remove any bitterness. Pour into colander to drain. Preheat oven to 375*. Butter baking dish. Cover bottom with overlapping layer of turnips, season with salt, thyme, and pepper. Make other layers to use up turnips, add seasonings to each layer. Top with cheese. Pour cream over top and bake about Good with fresh bread to dip in extra cream. compliments of
Whole Wheat Stonebridge Pancakes 6 cups whole wheat pastry flour, or other flour Grind the oatmeal in a food processor till chopped, but still flaky. In a large bowl, mix flour, oatmeal, cornmeal, salt and baking powder. In a separate bowl, mix eggs, syrup, and oil. Add to the dry ingredients and blend. Mix in rice milk (start with 8 cups and add more until desired consistency). Makes a tribe-sized batch, 6-8 dozen Cook's tips and tricks: tested and prepared for
Whole Wheat Bread If you've never baked yeast bread, but want to dip your toe into the (lukewarm) water, this is the loaf to start with. Unlike most yeast breads, this one isn't kneaded; instead, the very fluid dough is simply beaten in a bowl for several minutes, then spooned into a bread pan. An hour later, it's ready to pop into the oven. The result: a coarse-grained, moist, easy-to-slice loaf a lot like a quick bread. Spread thin slices with flavored cream cheese; the extra fiber in the bread will assuage any guilt you feel about the richness of the cheese! 1 1/4 cups (10 ounces) lukewarm water Thoroughly grease an 8 1/2 x 4 1/2-inch pan. It's important to grease the pan well, as this bread tends to stick if you don't. Combine all the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer on medium-high speed works well here. Scoop the batter into the prepared pan. Cover the pan with lightly greased plastic wrap or a proof cover, and let the dough rise for 1 hour; it won't fill the pan. It also won't dome as it rises, but will remain flat across the top. While the batter is rising, preheat the oven to 350 degrees F. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes. The bread is done when it's golden brown on top and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after 5 minutes use a table knife to loosen the edges, then turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for an hour before slicing. Makes one 8 1/2 x 4 1/2-inch loaf, 16 servings Compliments of |