It is Maple Syrup Time. Here is a great recipe where you get to enjoy the sweetness of maple syrup in a cake, but without the guilt that traditional butter/shortening based frosting can cause.
Enjoy...
Maple Torte
Showing posts with label recipies. Show all posts
Showing posts with label recipies. Show all posts
Tuesday, April 5, 2011
Maple Torte with Meringue Frosting
Tuesday Recipes
It is Maple Syrup Time. Here is a great recipe where you get to enjoy the sweetness of maple syrup in a cake, but without the guilt that traditional butter/shortening based frosting can cause.
Enjoy...
Maple Torte
It is Maple Syrup Time. Here is a great recipe where you get to enjoy the sweetness of maple syrup in a cake, but without the guilt that traditional butter/shortening based frosting can cause.
Enjoy...
Maple Torte
Tuesday, March 29, 2011
Flat Bread Pizza
Tuesday Recipes...This is our new favorite meal. Easy and quick, and so yummy!
Take two Flatbreads and put it in the oven at 400, on a pizza stone or cooling rack to start to crisp it a bit.
In the mean time put Olive Oil and some Garlic in a pan. Slice a large onion and start to caramelize.
We like to add in a couple sliced roasted peppers to the onions. Once the onions are caramelized pull the flat bread out of the oven. Put a little olive oil on the bread.
Pile a couple large handfuls of spinach on top of the flat bread. Put half the onion/pepper on each. If you like olives add a few of those. Put as much feta on top as you like.
Put back in the oven for 10-15 minutes, until the feta starts to get some color... ENJOY!
This has become a go to meal for us this spring.
Tuesday, March 22, 2011
Kale and Cheddar Quiche - Recipie Tuesdays
So in keeping with my new "days" I think that Tuesdays I will post recipies, mainly because I ran across this wonderful looking recipie. Since Daniel Klein at The Perennial Plate admited that the recipie is adapted from Thomas Keller’s Quiche Lorraine, I decided I would steal it from him.
Although I have not tried it yet, it is on my list, as soon as my Kale is ready for harvest. Here is the recipie: Kale and Cheddar Quiche If you try it let me know!
Although I have not tried it yet, it is on my list, as soon as my Kale is ready for harvest. Here is the recipie: Kale and Cheddar Quiche If you try it let me know!
The Perennial Plate Episode 39: Frozen Chickens from Daniel Klein on Vimeo.
Sunday, November 29, 2009
New cookbook but...
This is the time of year when I love to cook. Stews, soups, and hearty meals and now a great new cookbook - Micheal Symon's Live to Cook.
We made his Blue cheese tomato soup which was very good, spicy and complex flavor, but a snap to make. But so many of the recipes call for things that are hard to get... beef cheeks, chicken feet, pig head, sheep milk ricotta, a quart of duck fat... Really?
How often do you see a cookbook with an entire section on pork belly? Even less often would I think "Wow, I have to get some pork belly!" (I especially love the part where he started calling it Fresh bacon, at which point he was able to sell the pork belly dishes that did not before.)
Today I made a test run of ravioli, using Alice Walter's recipe from the Art of Simple Food to practice the technique in advance of hunting down the milk sheep ricotta the recipe calls for. And as long as I am going to that trouble, I will want to use a high quality butter to. I am glad I did not use Symon's recipe because my dough was tough (overworked?) and the raviolis not well filled (my machine.) Looks like more ravioli is in my future!
What new recipes are you playing with, this year?
We made his Blue cheese tomato soup which was very good, spicy and complex flavor, but a snap to make. But so many of the recipes call for things that are hard to get... beef cheeks, chicken feet, pig head, sheep milk ricotta, a quart of duck fat... Really?
How often do you see a cookbook with an entire section on pork belly? Even less often would I think "Wow, I have to get some pork belly!" (I especially love the part where he started calling it Fresh bacon, at which point he was able to sell the pork belly dishes that did not before.)
Today I made a test run of ravioli, using Alice Walter's recipe from the Art of Simple Food to practice the technique in advance of hunting down the milk sheep ricotta the recipe calls for. And as long as I am going to that trouble, I will want to use a high quality butter to. I am glad I did not use Symon's recipe because my dough was tough (overworked?) and the raviolis not well filled (my machine.) Looks like more ravioli is in my future!
What new recipes are you playing with, this year?
Sunday, September 27, 2009
Yummy day...
Sitting in the house after pickup I am so grateful for the life we are able to live. Yes, it would be nice if the farm was self supporting and I did not have to be at a desk at 7:00 tomorrow morning, but we have so many blessings.
We had a good day, with almost perfect weather after the morning clouds cleared, it was an amazing fall day. On days like this with the fall breezes and beautiful trees starting to turn it makes me remember why we have made this (probably crazy) choice.
After pickup I came in and started my favorite pasta sauce, which is so easy! As I sit here I can smell it... All you do is set your oven to 450. When it is heating roughly chop a couple peppers, a couple onions (or 1 big), a couple garlic cloves, and plum tomatoes. Before yesterday I would have cut them in half and carefully removed the seeds but yesterday one of our members showed me how you could just cut the top off the plum tomato and squeeze out all the seeds and junk, it is like magic, really!
Anyway, just roughly chop the stuff, maybe add carrots. Let it cook until everything is soft then broil it, mixing often. When it is nice and caramelized (they will be in the oven for 90 minutes or more) hit it with a stick blender, or put it in your food processor (or vita mix if you are so lucky!) I like adding a little balsamic vinegar & a bit of Parmesan. It smells so good and tastes even better...
Everything tastes better roasted! You can do the same with canned tomatoes come winter, but this time of year with the end of summer flavors, with a glass of red wine, and it just feels so nice....
We had a good day, with almost perfect weather after the morning clouds cleared, it was an amazing fall day. On days like this with the fall breezes and beautiful trees starting to turn it makes me remember why we have made this (probably crazy) choice.
After pickup I came in and started my favorite pasta sauce, which is so easy! As I sit here I can smell it... All you do is set your oven to 450. When it is heating roughly chop a couple peppers, a couple onions (or 1 big), a couple garlic cloves, and plum tomatoes. Before yesterday I would have cut them in half and carefully removed the seeds but yesterday one of our members showed me how you could just cut the top off the plum tomato and squeeze out all the seeds and junk, it is like magic, really!
Anyway, just roughly chop the stuff, maybe add carrots. Let it cook until everything is soft then broil it, mixing often. When it is nice and caramelized (they will be in the oven for 90 minutes or more) hit it with a stick blender, or put it in your food processor (or vita mix if you are so lucky!) I like adding a little balsamic vinegar & a bit of Parmesan. It smells so good and tastes even better...
Everything tastes better roasted! You can do the same with canned tomatoes come winter, but this time of year with the end of summer flavors, with a glass of red wine, and it just feels so nice....
Wednesday, November 5, 2008
Leek and poatoe soup...
This is the best fall comfort food! I almost always double the recipe, it is so good.
3 T butter
3 T butter
- melted in a 4 quart sauce pan (larger if doubling recipie)
- add
2 large leeks (the white area cut into thin slices - about 2 cups)
- cook slowly until transparent, stirring often
- add
1 large garlic clove, crushed
- cook for an additional 5 minutes on low stirring offten, not allowing onions to brown
- in the mean time peel
1 pound potatoes
- cut into 3/4" cubes
- add to leeks with
2 - 13 oz cans of chicken broth
- bring to boil and add
1/4 t salt
1/8 t pepper
pinch of celery seeds
- cook until potatoes are soft (about 15 minutes)
Either serve as is
OR
Use a stick blender to puree until smooth (this is how I serve it)
Enjoy.
Thursday, July 31, 2008
Posting recipies...
I have felt kind of iffy about posting recipies from other sources on this blog because I really do not know anything about the copyright implications...
Today I ran across this post which I found pretty funny... http://aloshaskitchen.blogspot.com/2008/07/illegal-or-not.html
So the long shot is, if I have time to rewrite the directions, I can post it and be basically safe. The list of ingredents is NOT subject to copyright. Not that I would want to steal anyone's work, but really for basic stuff... How many ways are there to make refridgerator pickles or zucchini bread?
Still, linking is a lazy bloggers way to post recipies... So I may keep doing that...
Today I ran across this post which I found pretty funny... http://aloshaskitchen.blogspot.com/2008/07/illegal-or-not.html
So the long shot is, if I have time to rewrite the directions, I can post it and be basically safe. The list of ingredents is NOT subject to copyright. Not that I would want to steal anyone's work, but really for basic stuff... How many ways are there to make refridgerator pickles or zucchini bread?
Still, linking is a lazy bloggers way to post recipies... So I may keep doing that...
Monday, July 28, 2008
Carrot tops? Who knew...
I always feel wasteful throwing away (or composting) my beautiful carrot tops. I mean they are so beautiful they must be good for SOMETHING!
Yesterday one of our members mentioned Carrot top soup! I have not tried it, but here are a couple links to recipes...
If anyone finds anything else to do with the carrot tops let me know!
Good luck!
Wednesday, October 24, 2007
More Kale...
Today's pickup will feature green tomatoes, squash, and more Kale!
More Kale?!?! OK, so my last attempt at posting Kale recipes was a flop because I am still new to this blog thing, I have since learned the trick, so try some of these!
Dried Kale Chips and more
Freezing Kale
Kale Pesto
Simpler Kale Pesto
Roasted Kale
Kale Soups
Oh, and one of our members (Thanks Kari and William) sent these recipies to try it too! I tried this first one and very yummy! I used some of our good balsamic vinegar (which we got in Italy) but I'm sure it will be good with whatever you have...
Braised Greens with Balsamic Vinegar
This method works exceptionally well with beets, chard, and similarly-flavored greens, as well as with bitter greens like radicchio and endive. The amounts are entirely variable, but by way of comparison, these are the approximate ratios I use:
mess o’ greens (1 largish bunch)
generous splash of olive oil (4 T. or so)
Garlic (3-4 cloves, though lots more would be just fine)
Onions (1 large)
Balsamic vinegar (2 T.)
Sugar (1 T.)
Crushed red pepper flakes (1/2 t.?)
Wash the greens well to get rid of all that grit. Stack leaves and chiffonade – slice once lengthwise and then roll tightly into a bundle, then slice the bundles cross-wise in ¼ ” strips. Cut stalks in ½” chunks.
Dice onions and crush or mince or sliver the garlic.
Heat oil over medium heat. Toss in the onions, garlic, and pepper flakes until the onions have browned a little, but don’t let the garlic scorch or it will turn the whole affair acrid. Throw in the greens and toss until evenly wilted, then cook until desired degree of doneness, maybe 10-15 minutes or so.
Stir the sugar into the vinegar, and toss with the greens. The liquid in the vinegar will evaporate quickly, but in the process will deglaze some of the browned bits on the bottom of the pan.
Remove from heat and serve. It’s fine as is, but also works well mixed with eggs for a frittata or tossed over pasta. It pairs well with winter squash, and if you want to add cheese, a tangy, salty feta is the way to go. If you want to add meat, something along the crumbled bacon or bits of pancetta line would do nicely. And if you happen to have access to a smoked paprika, it’s really lovely in place of the crushed red pepper flakes.
They also sent this one... William advices "As always, heavy on the garlic, and even heavier on the parmesan make this even better. " I agree, and why not try it with kale instead of spinach?
PASTA WITH BUTTERNUT SQUASH AND SPINACH
6 ounces cavatappi or other spiral-shaped pasta1 small butternut squash (about 1 pound)5 cups packed spinach leaves (about 1 bunch)2 garlic cloves1 tablespoon olive oil2 teaspoons fresh lemon juice1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.
If you have a recipie please send it to me, and I will try to post it...
More Kale?!?! OK, so my last attempt at posting Kale recipes was a flop because I am still new to this blog thing, I have since learned the trick, so try some of these!
Dried Kale Chips and more
Freezing Kale
Kale Pesto
Simpler Kale Pesto
Roasted Kale
Kale Soups
Oh, and one of our members (Thanks Kari and William) sent these recipies to try it too! I tried this first one and very yummy! I used some of our good balsamic vinegar (which we got in Italy) but I'm sure it will be good with whatever you have...
Braised Greens with Balsamic Vinegar
This method works exceptionally well with beets, chard, and similarly-flavored greens, as well as with bitter greens like radicchio and endive. The amounts are entirely variable, but by way of comparison, these are the approximate ratios I use:
mess o’ greens (1 largish bunch)
generous splash of olive oil (4 T. or so)
Garlic (3-4 cloves, though lots more would be just fine)
Onions (1 large)
Balsamic vinegar (2 T.)
Sugar (1 T.)
Crushed red pepper flakes (1/2 t.?)
Wash the greens well to get rid of all that grit. Stack leaves and chiffonade – slice once lengthwise and then roll tightly into a bundle, then slice the bundles cross-wise in ¼ ” strips. Cut stalks in ½” chunks.
Dice onions and crush or mince or sliver the garlic.
Heat oil over medium heat. Toss in the onions, garlic, and pepper flakes until the onions have browned a little, but don’t let the garlic scorch or it will turn the whole affair acrid. Throw in the greens and toss until evenly wilted, then cook until desired degree of doneness, maybe 10-15 minutes or so.
Stir the sugar into the vinegar, and toss with the greens. The liquid in the vinegar will evaporate quickly, but in the process will deglaze some of the browned bits on the bottom of the pan.
Remove from heat and serve. It’s fine as is, but also works well mixed with eggs for a frittata or tossed over pasta. It pairs well with winter squash, and if you want to add cheese, a tangy, salty feta is the way to go. If you want to add meat, something along the crumbled bacon or bits of pancetta line would do nicely. And if you happen to have access to a smoked paprika, it’s really lovely in place of the crushed red pepper flakes.
They also sent this one... William advices "As always, heavy on the garlic, and even heavier on the parmesan make this even better. " I agree, and why not try it with kale instead of spinach?
PASTA WITH BUTTERNUT SQUASH AND SPINACH
6 ounces cavatappi or other spiral-shaped pasta1 small butternut squash (about 1 pound)5 cups packed spinach leaves (about 1 bunch)2 garlic cloves1 tablespoon olive oil2 teaspoons fresh lemon juice1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.
If you have a recipie please send it to me, and I will try to post it...
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