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- 2 cups sunchokes, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1–2 red Thai chiles, minced
- 2 tablespoons chopped fresh mint
- 1 anchovy fillet packed in oil, drained, mashed into a paste
Preheat oven to 400°. Place sunchokes on a rimmed baking sheet; drizzle with oil and sprinkle with chile, mint, anchovy, and lemon zest. Toss to coat and spread out in a single layer. Roast until sunchokes are golden brown and crispy, about 25 minutes. Sprinkle with salt and serve.
‘Eat, Pray, Love’: an inspired menu
Whether you loved Elizabeth Gilbert’s “Eat, Pray, Love” memoir or rolled your eyes over its self-absorbed tone, most of us can agree on one thing: the author knows how to eat.
In the throes of her post-divorce depression, the memoirist immersed herself in Italy’s culture, as well as its flame-torched pizza and icy gelato. She traveled to the land of exotic curries and spicy chutneys to find spirituality, and discovered love in the tropical forests of Indonesia, where the flavors of lemon grass and galangal mingle on the palate.
With the cinematic version of the bestseller opening last weekend, we decided to jump on the “eat” portion of the equation, asking three chefs to awaken our appetite with an “Eat, Pray, Love” menu of their own.
We turned to the new Mediterranean-inspired Locanda de Eva in Berkeley, Calif., the eclectic Indian Junnoon in Palo Alto, Calif., and the Indonesian-focused Straits restaurants group.
Fried Sunchokes with Peaches, Almonds
1-2 white or yellow peaches
A few leaves Italian parsley
Small handful toasted, crushed almonds
Cut the sunchokes into small chunks, the size of rolling dice. Heat oil to 350 degrees and fry the sunchokes until they color a bit on the outside, and get a little tender on the inside. Drain on paper towels.
Cut the peaches into desirable chunks, whatever you think looks good for a salad.
Chop the radicchio and endive so they’re a little chunky, but nothing fancy.
Assemble your salad with all the components, adding vinegar, oil and salt to taste. Refry your sunchokes a second time, getting them nice and crispy on the outside, but still tender. Add the hot sunchokes to the salad, toss and serve. Serves 4.
–Huw Thornton, executive chef, Locanda de Eva
Honey-Mint Panna Cotta
1 1/2 sheets silver gelatin or 1/2 teaspoon powdered gelatin
2 tablespoons chopped mint
1 tablespoon egg whites, room temperature
1/4 teaspoon toasted ground coriander
Soak the gelatin sheet in water (or soften gelatin powder in a spoonful of warm water, and add it in the next step).
Combine cream, milk, sugar, honey and salt in a stainless steel pot and warm until dissolved. Remove from heat.
Squeeze excess water from gelatin sheet and stir into cream until dissolved. Add mint and zest. Cool, strain out mint and pour into molds. Chill, covered, for at least 24 hours.
Preheat oven to 350. Beat the egg white and salt until foamy. Add sugar and beat 1-2 minutes. Stir in nuts and spices, then spread on a baking sheet and roast 20 minutes until golden, stirring with an offset metal spatula every 7 minutes to coat nuts. Let cool.
To remove the panna cotta, set the molds in a shallow pan of hot water for a few minutes run a warm knife around the edge and upturn over a chilled plate or bowl. Garnish each serving with plum slices, tossed with a little sugar, and a few spiced almonds. Serves 4.
–Huw Thornton, executive chef, Locanda de Eva
Achari Chicken Tikka
Note: Panch phoran is a Bengali spice mixture. Find it at Indian specialty shops and Whole Foods Markets.
4 tablespoons ginger and garlic paste
2 teaspoons white pepper powder
1 cup mixed pickle, such as Pachranga, finely minced
2 cups plain yogurt (full fat, Greek-style)
1/2 cup mustard, canola, corn or vegetable oil
4 teaspoons Thai thin green chile, julienned
4 teaspoons fresh ginger, julienned
4 boneless, skinless chicken breasts, cut bite-sized
Blend the ginger-garlic paste, garam masala, white pepper, pickles and yogurt.
Heat the oil, then add the panch phoran. When it crackles, add the chile, ginger and turmeric. Combine with yogurt mixture. Add chicken and salt, and marinate 2-3 hours.
Skewer and barbecue the chicken, or bake in a preheated 475-degree oven for 10-15 minutes or until done. Serves 6-8.
–Kirti Pant, executive chef, Junnoon
Lamb Kebab Roll
1/4 cup ginger garlic paste
1 yellow onion, minced and sauteed till golden
Mint chutney, sliced red onion, paratha bread for serving
Mix the ingredients thoroughly. Form into meatballs, thread onto skewers and grill over medium heat for 8-10 minutes, or roast in a tandoor oven at 600 degrees for 5-8 minutes. Serve with mint chutney, sliced red onion and paratha bread. Serves 25.
–Kirti Pant, executive chef, Junnoon
Anglo-Indian Sprout Salad With Peanuts
1/2 cup English cucumber, julienned
1/2 cup frisee, white parts trimmed
1/2 cup radicchio, shredded
1/2 cup red onion, sliced thin
1/2 cup crushed fried peanuts
2 teaspoons minced ginger
2 teaspoons minced jalapeno
2 tablespoons cilantro, cut in a chiffonade
1 teaspoon crushed black pepper
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Toss all the ingredients together and serve.
–Kirti Pant, executive chef, Junnoon
Galangal is a ginger-like root commonly used in Indonesian cooking. Find galangal, candlenuts and blachan at Asian markets, some Whole Foods and specialty food stores.
1 quarter-size slice fresh Galangal, minced
2 candlenuts, soaked in water for 10 minutes
1 stalk fresh lemon grass, peeled and sliced
4 shallots or 1 medium onion, peeled and sliced
1/2 inch square blachan (dried shrimp paste)
2 tablespoons red chile paste
3/4 pound large shrimp, shelled and deveined
1 tablespoon fresh lime juice
Use a blender to grind the first six ingredients into a smooth paste, adding a tablespoon of water, if needed.
Heat the oil in a saucepan over medium heat. Add chile paste and fry for 2 minutes, stirring until the oil turns reddish. Add the paste and fry, stirring, until fragrant and dark mahogany red, about 5 minutes. It is ready when reddish oil seeps out.
Add the shrimp, onion and tomato, and stir fry over high heat until the shrimp turn bright orange, 2 minutes. Season with sugar, salt and lime juice. Serve with coconut rice. Serves 3-4.
–Chef Chris Yeo, Straits Restaurant, Santana Row
Sunchokes are the bulbous tubers of the plant known botanically as Helianthus tuberosus, a variety of sunflower. Sunchokes are also commonly known as Jerusalem artichoke, sunroot, earth apple, and topinambour. The plant is propagated primarily for its root, which can be consumed both raw and cooked. Native to North America, Sunchokes are one of the few vegetables to travel back to the Old World with explorers.
The inulin-rich Sunchokes contain no other type of carbohydrate, which is perhaps why some call it “the potato of diabetics.” The sunflower tubers are also high in fiber and have more potassium than most other vegetables.
Lamb, The Star of Your Easter Table
Ted + Chelsea Cavanaugh Get the recipe for Leg of Lamb with Herb–Garlic Crust »
Lamb Chops with Mint Salsa VerdeSalsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. Get the recipe for Lamb Chops with Mint Salsa Verde »
Grilled Rack of Lamb with Garlic and Herbs
Rack of Lamb with Rosemary and Thyme (December 2009)This herb-adorned rack of lamb is seared then roasted at high heat for a crispy brown crust.
Seaweed-Crusted Rack of Lamb with Red Wine SauceSeaweed-Crusted Rack of Lamb with Red Wine Sauce
Grilled Lamb Chops and Squash with Herb Salad and SunchokesGrilled Lamb Chops and Squash with Herb Salad and Sunchokes
Greek Easter Soup
Grilled Lamb Chops with Tzatziki SauceIn this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. Serve this dish with a simple green salad. Get the recipe for Grilled Lamb Chops with Tzatziki Sauce This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios » At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions Chunks of lamb shoulder are rubbed with spices and marinated with aromatics before hitting the grill in this easy kebab recipe. Get the recipe for Grilled Marinated Lamb Kebabs
‘Indian-ish: Recipes and Antics From a Modern American Family’
The food writer (and New York Times contributor) Priya Krishna wrote “Indian-ish” (Houghton Mifflin, $28) with her mother, Ritu Krishna, an executive at a software company who taught herself how to cook after moving from India to the United States. Ritu developed many of the recipes in this entertaining book, which is filled with Indian-American mashups like roti pizza, saag paneer made with feta, and Indian ribollita. Tomato rice with crispy Cheddar, or “pizza rice” as they call it in the Krishna family, is a pleasantly addictive rice-cheese-tomato casserole that gets a little kick from Indian green chile. Garlic-ginger-cilantro-mint chicken is a riot of flavors and colors, much like the rest of this pop-art-illustrated book. It is a joy to cook from, and just as much fun to read. MARGAUX LASKEY
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty shrimp recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Olive oil: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Chili powder, garlic powder, and cayenne pepper.
Raw shrimps: Peeled and deveined. Try to use sustainable shrimp if you can.
Pan-Roasted Pork with Date-Cilantro Relish
Full disclosure: this is not a turkey. There is no cranberry sauce alongside. I wouldn’t suggest serving it with gravy. Truth be told, I’m a little turkey-d out, and Thanksgiving is still days away. Between Friendsgivings and T-day cooking classes, I’m approaching poultry burnout.
If you’ve never cooked pork tenderloin, or you’re a bit rusty, try this method. By searing the meat first in a hot pan, then transferring the pan into a heated oven (aka pan roasting) you ensure the meat is cooked evenly (aka not dried out). You also free up some space on your stove if you’ve got a side dish working. The tenderloin is very lean, so watch it carefully and test with a meat thermometer so it doesn’t overcook.
I am smitten with this date-cilantro relish. Medjool dates, orange and cilantro go surprisingly well with roasted pork. OK, it also goes surprisingly well with chicken, too. And yes, turkey.
Pan-Roasted Pork with Date-Cilantro Relish
I served this with crispy roasted cauliflower with lemon and parsley. Sauteed greens, roasted root vegetables or brussels sprouts would be nice, too.
- 3 tablespoons olive oil, divided
- 1 pork tenderloin (about 1½ lb.)
- Kosher salt and freshly ground black pepper
- ⅔ cup Medjool dates (about 4 oz.), pitted and cut into small pieces
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 3 tablespoons chopped fresh cilantro plus leaves for serving
Heat oven to 425F. Heat 1 tablespoon oil in a large ovenproof skillet (like cast iron) over medium-high heat.
Pat dry pork and season well on all sides with salt and pepper. Sear pork in hot pan, turning to brown on all sides, about 8 minutes.
Transfer skillet to heated oven and continue to roast pork until temperature reaches 140F, about 10-15 minutes. Allow pork to rest before slicing, setting aside the pan drippings.
Combine dates, orange zest, orange juice, 3 tablespoons chopped cilantro, pork pan drippings and remaining 2 tablespoons olive oil. Season with salt and pepper to taste.
Slice pork against the grain (into medallions) and spoon relish over pork. Garnish with cilantro leaves.
Winter CSA Share – #7
Welcome to the 7th share of the Pitchfork & Crow 2020/2021 Winter CSA! Here’s what’s in the share this week:
- Kalettes – This new-to-us brassica is a cross between kale and Brussels sprouts. Instead of a sprout small kale flowers develop along the stalk. You can eat the leaves and stems of the sprouts and they can be prepared just like kale.
- Lacinato Kale Rapini – Rapini, or raab, is the result of overwintered plants heading into seed production. It’s delicious at this tender stage and can be eaten like kale or broccoli, stems and leaves and all.
- Purple Sprouting Broccoli – a seasonal treat, this PSB was planted back in August and only starts forming florets now. Like broccoli heads you can eat the stems and leaves too.
- Purple CapeCauliflower – Purple Cape is very similar to purple sprouting broccoli in taste and texture but it forms a head like cauliflower and thus gets categorized as a cauli. Chop it and roast it or saute it just like PSB.
- Mustard Rapini – The mustard greens are getting in on the rapini action this week!
- Spinach Mix – A mix of four types of cold hardy spinach, including the red-veined Beaujolais variety.
- Mixed Beets
- Fingerling Potatoes
- Yellow Onions – We ask a lot of our storage crops. We harvest them in early fall and then let them sit and wait and wait until they make an appearance in the share. We’re getting better at selecting long storing varieties but there’s just only so long an onion wants to store sometimes. That’s to say, eat your onions before they sprout because spring is just around the corner.
- Mixed Winter Squash – Some butternut, some kabocha, and some tetsukabuto (a hybrid between butternut and kabocha).
- Dried Apples – We had a sad apple crop this year but we’ve made up for it by buying in some no-spray apples from another orchard. We did all the slicing and drying here at the farm.
Summer CSA sign-ups are happening! Memberships to the 2021 Summer CSA are open and we hope you’ll join us for a summer and fall of local, seasonal, and organic vegetables. As of today we only have 14 spots remaining. Find all the details and a sign-up form over on the Summer CSA page.
Spring seems to be right on schedule here on the farm. The days have been oscillating between sun, rain, fog, and frost, sometimes all in the same 24 hours. But despite the fluctuations the fruit trees are beginning to bud out and the willow that looms above our produce wash station is full of pussy willows and we spotted the first daffodil. It’s an exciting time of year as the days lengthen and we can begin to glimpse the end of winter.
One of the annual markers we welcome each February/March is the heading up of the Purple Cape ‘Cauliflower’. A delicious crop that lands somewhere between purple sprouting broccoli and cauliflower with the taste and texture of PSB but the heading habit of cauliflower. It’s one of the winter treats that we look forward to for months. It was seeded last July, transplanted last August, and hangs out in the field all fall and winter only to head up now, just in time for the arrival of the hunger gap as we begin to run low on storage crops and crave fresh vegetables.
Just as we’re rewarded with heads of purple cape we’re also rewarded with the first signs of life from the first round of brassicas for 2021. It’s a continuous cycle of seeding and growing and harvesting. We’re glad to have made it through another dark winter and to be once again finding the rhythm of a new growing season. The new propagation house has begun to fill up with baby tomatoes, onions, leeks, spinach, broccoli, cauliflower, cabbage, kale, fennel, lettuce, and rainbow chard. This week eggplants and peppers will join the mix. In fact some of these earliest crops will make an appearance in Winter CSA a year from now. The onions and leeks in your share this week were seeded last February!
At the beginning of this winter we set out two main goals for the slower season. First we wanted to construct an improved propagation house after too many years of making do with the original greenhouse we set-up when we first arrived here. Second we wanted to make sure all the fruit trees were pruned back to human scale to make future harvest and maintenance a more realistic job. We’re excited to have marked both of these semi-epic tasks off the list! Time will tell whether or not we’ve whacked too much off the trees for fruit this first year, but the orchards are at least looking clean and manageable.
And here are a few photos from the final build-out of the new propagation house. We’ve now installed new heat mats (that provide improved heat distribution!), we installed automatic shutter openers that open the vents as the temperatures rise, and we’ve set up a new hardening off area outside for plants to acclimate to the real world before being transplanted into the field. It’s been a longtime coming, but the new prop house has been a lovely workspace already.
Enjoy the vegetables and we’ll see you in two weeks!
Carri Heisler & Jeff Bramlett
Here are a few recipes to get you inspired:
Gratin of Yukon Gold Potatoes, Bacon, and Arugula
- 12 ounces bacon slices, chopped
- 2 1/2 cups whipping cream
- 1 1/2 cups whole milk
- 3 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced into rounds
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 8 ounces arugula, trimmed, coarsely chopped
- 2 cups grated Gruyère cheese
Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)
Risotto with Butternut Squash and Leeks
- 1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
- 4 tablespoons olive oil
- 6 cups (about) chicken stock or canned low-salt chicken broth
- 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
- 2 cups arborio rice or medium-grain rice
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh sage
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
Bring stock to simmer in heavy large saucepan. Reduce heat to very low cover and keep stock warm.
Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage stir until heated through. Season to taste with salt and pepper. Serve warm.
Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup plus 1/3 cup extra-virgin olive oil
- 1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
- 2 cups roughly torn bite-size pieces French bread
- 1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
- 1 garlic clove, minced
- 24 baby beets, trimmed, scrubbed
- 8 ounces baby arugula (about 12 cups)
Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces toss to coat. Add herbs and garlic toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired cut in half.
Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.
Test-kitchen tip:After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.
Tuscan Kale, White Bean and Sausage Soup and Breaking Out of Your Comfort Zone
A year or so ago, I read an article by Amanda Hesser on the future of food writing. As someone (clearly) interested in putting my kitchen work into words, I soaked up every morsel of advice. Amongst the facts and figures, one idea stood out: Amanda suggested to, “never eat the same meal twice. If you want to be knowledgeable about food, you need to experience it yourself.” I could not agree more. Whether or not you are a professional or home cook, it’s easy to retreat to your old standby meals. Everyone has one or two up their sleeve, whether it’s an omelet or osso buco. We turn to them for comfort and familiarity. I challenge you this: once you get the hang of a particular dish or recipe, tweak it. Swap out chicken breast for thighs, trade the baby spinach for those long stalks of Swiss chard. It could be as minute as a drizzle of good olive oil, a splash of vinegar. You may be pleased what you discover when you go off course a bit.
Kale, White Bean and Sausage Soup
This soup is one of my go-to meals, particularly as the weather grows colder. Each time it comes out a bit different – I’ll try a new type of sausage, leafy green or herb combination. Each new version gives me a little more knowledge of flavor.
- 1 tablespoon olive oil
- 3 bulk hot Italian sausage links, casing removed*
- 1 medium onion, diced
- 1 carrots, diced
- 1 clove garlic, minced
- 8 cups chicken stock
- 1 teaspoon each chopped fresh rosemary and thyme
- 1 dried bay leaf
- 1 bunch Lacinato kale, stemmed and chopped
- 2 cups cooked white beans (from a 15-ounce can or cooked from dry*)
- Chili flakes
- Olive oil, fresh grated Parmesan cheese and black pepper, for serving
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook, breaking up any large chunks, until deep golden brown and crispy. Transfer to a paper towel-lined plate.
Add onion and carrot to pot with sausage drippings. Saute for about 5-10 minutes, until soft and translucent. You may need to add a bit more oil. Add stock, herbs and bay leaf and bring to a boil. Add kale and reduce to heat. Simmer on medium-low for about 10 minutes. Add beans and sausage and cook for a few minutes longer to heat through. Remove bay leaf. Taste and season with salt, pepper and chili flakes.
Garnish each bowl with a drizzle of olive oil, Parmesan cheese and fresh black pepper.
You may purchase bulk sausage in casing at the grocery meat counter or in a butcher shop. When I am in the neighborhood, I stock up at The Meat Hook in Brooklyn. I mean, come on, you have your choice of ‘Classy’ or ‘Trashy’.
The debut cookbook from LA's phenomenally popular Bestia restaurant featuring rustic Italian food with Middle Eastern influences, and driven by intense flavors, house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.
This ambitious and far-reaching debut cookbook showcases all of the satisfying and flavor-forward food that has made Bestia one of the most talked-about restaurants in the country. Bestia is known for direct and bold flavors, typified by dishes like fennel-crusted pork chops meatballs with tomato, ricotta, Swiss chard, and preserved lemon spinach gnocchi and tomato and burrata salad capped off with homey and whimsical desserts like rainbow sherbet, apple cider donuts, and butterscotch coconut tart. Chef Ori Menashe marries his training in Italian restaurants with the Israeli and Middle Eastern food that he grew up eating, to create a delicious hybrid of two of the most popular cuisines.