Category: TOPICS & CATEGORIES

First Watch – Poppyseed Dressing

poppyseedFirst Watch (a local eggery and diner here in Phoenix) has undergone a DRASTIC change.  As it turns out, First Watch was started by four friends, who had an idea.  And a great idea it was.  First Watch has been my wife and my favorite breakfast place for about 25 years.  Recently two of the founders died, and the heirs decided that restaurant management was not quite their thing.  They sold it to a corporate conglomerate, and while it is still an OK place to eat, the menu has changed dramatically.

One of the things they have stopped providing is their Poppyseed Dressing.  They offer a Lemon dressing, Ranch dressing, and a Chipotle Ranch dressing.  Since it is not a restaurant secret any more, I asked for their recipe for their famous Poppyseed Dressing.  Their recipe (created for a large batch) is at the bottom of this page.  My modified recipe (with a few substitutions) is immediately below.

Special thanks to First Watch Restaurant for providing the recipe.

First Watch – Poppyseed Dressing – Two servings

  • 3 TBL canola oil
  • 3 TBL Karo syrup or honey (personal taste)
  • zest and juice from one lemon
  • 1 tsp white vinegar
  • 1/2 tsp dry mustard
  • 1/4 C minced onion
  • 1/2 tsp poppy seeds
  • Scant salt to taste

First Watch – Poppyseed Dressing – small bottle

  • 1 C canola oil
  • 1 C Karo syrup or honey (personal taste)
  • zest and juice from 3-6 lemons (3 TBL)
  • 3 TBL white vinegar
  • 4 tsp dry mustard
  • 1/4 C minced onion
  • 2 TBL poppy seeds
  • 1/2 tsp salt

Original Recipe – Directly from First Watch – about 3/4 Gallon

  • 9 C oil
  • 9 C sugar
  • 1 C lemon juice
  • 1 C white vinegar
  • 7 TBL dry mustard
  • 5 C diced onion
  • 1/2 C poppy seeds

Alternate:  Beatitudes Poppyseed Dressing

  • 1 egg yolk with 1/2 C canola oil drizzled and emulsified together
  • Mix in 1 TBL Dijon mustard,
  • 2 TBL hone
  • scant garlic powder, salt and pepper
  • 1 tsp apple cider vinegar
  • 1-2 TBL poppy seeds

Use in a salad or as a slaw dressing with apple, cabbage and craisins.

Pizza Scrap Frittata

INGREDIENTS

  • Left over pizza crusts – about 3 cups
  • 3 eggs
  • 1/4 C milk
  • 1 C shredded cheese (Mexican mix) yellow and white
  • 1 can Crushed tomatoes (drained)
  • Basil
  • 2 chopped cloves of garlic

STEP BY STEP

  1. Beat together your milk, eggs and cheese in a large mixing bowl
  2. Cut or tear your crusts into 1/2 inch pieces
  3. Combine pieces of pizza with tomato, garlic, basil and toss into the milk mixture
  4. Pour it all into a greased baking dish
  5. Bake at 350º for 40 minutes

Mozzarella Bordered Pizza

This is a pizza similar to the one served at Pequod’s Pizza in Chicago.

INGREDIENTS

  • Lots of slices of mozzarella cheese
  • 1/4 C EVOO
  • Lots of salt and pepper – about 1 TBL each
    PIZZA DOUGH
  • 3 C Flour
  • 2 TBL yeast
  • 1/4 C very warm (not hot) water
  • 1 TBL sugar
  • 1 TBL EVOO
    TOPPINGS
  • San Marzano whole tomatoes (crushed)
  • Pecorino / Romano cheese
  • Oregano
  • Toasted garlic

STEP BY STEP

  1. Mix together yeast, warm water and sugar
  2. Let proof while you prepare all the other ingredients
  3. Pulse together the flour and the yeast mixture and the EVOO
  4. Drizzle ice cold water into the (running) food processor until the dough starts to ball up
  5. Remove to finish on floured surface – knead until it is springy and responsive
  6. Preheat your oven to at least 500º but 600º if you have that capability
  7. Set aside in a slightly warm space to rise for 30-45 minutes
  8. Warm cast iron skillet to about 200º
  9. Pour in EVOO, salt and pepper – brush bottom and sides with oil
  10. Turn out dough onto skillet and flatten it (roughly) by hand, but not quite to the edge/side of the pan
  11. Lay mozzarella cheese between the sides and the dough – all the way around
  12. Keep laying until the whole thing is covered from edge to center to edge
  13. Crush your tomatoes all across the cheese
  14. Add your romano, and other toppings
  15. Put into your super-hot oven for 16-24 minutes
  16. Serve in nice thick crunchy slices.

Mexican Pizza

This is a Blue Corn Chicken Enchilada similar to the one served at the Rooftop Pizzeria in Santa Fe, NM.

INGREDIENTS

  • 1/2 C cornmeal
  • 1 C High Gluten Flour
  • 1 tsp salt
  • 2 TBL EVOO
  • ice cold water
    TOPPINGS to taste
  • Alfredo sauce
  • Shredded chicken
  • Asadero cheese
  • Green chilies
  • Cotija cheese
  • 1/2 onion – sliced thin

STEP BY STEP

  1. Pulse all dry ingredients in food processor
  2. With the food processor running, drizzle in EVOO
  3. While running, drizzle the the ice water until the dough starts to ball up
  4. Sprinkle cornmeal on the counter
  5. Take dough ball out of food processor and knead it by hand until it starts to become more elastic
  6. Wrap it in plastic wrap and let it rest on the counter for ten minutes
  7. Roll out on an upside down cast iron skillet
  8. Bake 10 minutes at 350º
  9. Meanwhile, prepare your toppings
  10. Remove the pizza base and set on counter
  11. Turn up oven to 500º
  12. Put an Alfredo base on the pizza, then the other toppings
  13. Put back into the hot oven for 5-8 minutes
  14. Cut with pizza cutter and slide onto plates to serve

Cheddar Burger Disk

INGREDIENTS

  • Baking ring
  • 3/4 LB cheddar cheese
  • 1/4 LB Parmesan cheese

STEP BY STEP

  1. Put baking rings onto a baking sheet
  2. Put 1/4 C cheese into each ring and spread out
  3. Bake at 400º for 8-10 minutes, or until browned
  4. Remove from oven
  5. Let cool 60 seconds, then remove ring
  6. Let cool another 5 minute before handling cheddar disks
  7. Use as a hamburger topping

French Onion Soup Burger

INGREDIENTS

  • A few French rolls
  • 1 LB 80/20 ground beef
  • 4 strips bacon
  • 1/4 LB gruyere
  • 2 TBL bleu cheese
  • 1/2 onion – sliced thin
    SECRET SAUCE
  • 1 strip bacon – crisp and crushed
  • 3 TBL butter – softened
  • 2 TBL mayo or salad dressing
  • 1 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

STEP BY STEP

  1. Cook bacon crisp – set aside
  2. Caramelize your onions – set aside
  3. Mix 2 strips crumbled bacon, cheeses and ground beef together
  4. Spread sauce onto halved french rolls
  5. Toast cut face of French rolls
  6. Form into patties that will fit your French rolls
  7. Cook over high heat in cast iron skillet
  8. Put patty on your bun
  9. Top with caramelized onions
  10. Top with halved bacon slice
  11. Put under the broiler to reheat
  12. Top with baby arugula

Turkey Burger

INGREDIENTS

  • 1/2 LB ground turkey white meat
  • 1/2 LB ground turkey dark meat
  • 1/4 LB grated gruyere cheese
  • 1/2 onion – sliced thin
  • 1 TBL EVOO
  • 1 TBL cold butter
  • 1 TBL melted salted butter
  • Soft deli-sized hamburger bun
  • Dijon mustard
  • May or salad dressing

STEP BY STEP

  1. Heat cold butter and EVOO in a saute pan over medium heat
  2. Put in the onion and let cook while you do everything else
  3. Mix ground turkey and grated cheese
  4. Form into thin patties
    Thin allows for more caramelization
  5. While those are cooking, butter and brown your buns
  6. Continue to caramelize your onions
  7. Cook your patties until they start to brown or blacken on the edges
  8. Put DIjon on one bun, and mayo on the other
  9. Serve two patties with caramelized onions in between the patties

Mu Shu Pork

mushu

READ HERE HOW TO MAKE MU SHU PANCAKES

INGREDIENTS

  • Pork Tenderloin
  • Shitake mushrooms (fresh or dried)
    – If dried, soak in boiling water 5 minutes
  • 2 TBL soy
  • 1 TBL dry sherry
  • 2 tsp cornstarch
  • 2 eggs
  • 1 TBL oil
  • 6 scallions (whites and greens thinly sliced and separated)
  • Bamboo shoots
    PORK MARINATE
  • 2 TBL soy
  • 1 TBL dry sherry
  • 1 tsp honey
  • 1 tsp ginger
  • 1/2 tsp white pepper

STEP BY STEP

  1. Mix together Pork Marinate – set aside
  2. Cut Pork Tenderloin half
  3. Wrap and refrigerate one half
  4. Cut the other half into two or three long strips
  5. Cut into thin medallions
  6. Let pork marinate with mixture created in Step 1
  7. Slice your shitakes very thin
  8. MUSHROOM SAUCE:  Mix 2 TBL soy, 1 TBL dry sherry, 2 tsp cornstarch and 1/3 C shitake water or chicken broth
  9. In hot wok (or pan) cook two eggs – soft scrambled – set aside
  10. Add 1 TBL oil and then your scallion whites
  11. Add your pork marinate into the pan
  12. Add your pork and saute about 2-3 minutes – set aside
  13. Add 1 TBL oil then your bamboo shoots and mushrooms
  14. Add 2 C shredded cabbage and your scallion greens
  15. Add your mushroom sauce and toss until reduced and thickened
  16. Add back your pork and eggs and toss to combine
  17. Serve with mu shu pancales and Hoisin sauce.

Crispy Orange Chicken or Beef

INGREDIENTS

  • Two chicken breasts or 1 LB flap meat or 1 LB skirt steak
  • 1 TBL soy sauce
  • 6 TBL corn starch or potato starch
  • 3 C Vegetable oil – heated to 375º
    SAUCE
  • 1/4 OJ
  • 3 TBL molasses
  • 2 TBL honey
  • 2 TBL soy sauce
  • 2 TBL dry sherry
  • 1 TBL rice vinegar
  • 2 tsp sesame oil
  • Skin peeled from one orange
  • 1/2 red bell pepper
  • 2 TBL ginger – minced
  • 3 cloves garlic – minced
  • 1 tsp red chili flakes
  • 4 scallions – whites and greens minced, but kept apart
  • Rice – Cooked

STEP BY STEP

  1. Cut chicken or beef into 1/4 inch strips against the grain
  2. Toss meat in 1 TBL soy sauce
  3. Drain briefly, then toss in 6 TBL corn starch
  4. Put onto a baking sheet and into the freezer for one hour
  5. Start 3 C Vegetable oil heating up to 375º
  6. Cook meat in small batches and set on paper towel and bread rack to drain
    SAUCE
  7. Meanwhile, mix OJ, molasses, soy, sherry, vinegar and sesame oil.  Set aside
  8. Cut orange peel into VERY thin julienne strips
  9. Cut red bell into slightly thicker julienne strips
  10. Fry orange peel and scallion whites in 2 TBL of the deep fry oil – cook till it starts to brown
  11. Add ginger, garlic and chili flakes
  12. Cook about 30 seconds, then add your sauce, scallion greens and meat
  13. Stir to combine and reheat
  14. Serve over cooked rice

Tomato Bisque

INGREDIENTS

  • 2 C tomato – pieced
  • 1/2 Vidalia onion – sliced thin
  • 1/4 C chopped carrot
  • 1/4 C chopped celery
  • 1 TBL tomato paste
  • 1 bay leaf – to be removed at step 10
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Water
  • 1/2 C Milk
    – use for finishing it up – SEE BOTTOM OF PAGE
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream
  • 1 tsp dried parsley
  • 1 lemon
  • Black pepper and Thyme to taste – just a dash

STEP BY STEP

  1. Toss tomato in about 1 tsp salt
  2. Put tomato pieces on a baking sheet in the oven at 350º for 30-45 minutes (See step 4)
  3. Slice onion in half, and then very thin.
  4. Sweat onion, carrot, celery and tomato paste in butter on low heat 1/2 hour.
  5. Add 1 TBL AP flour and cook an additional 3 minutes
  6. Add stock and bring to a boil.
  7. Reduce to a bare simmer and add milk and water.
  8. Put all tomato pieces into the pot.
  9. Bring back to a simmer, then remove pot from heat.
  10. Remove bay leaf
  11. Puree carefully
    – – Strain or run through a food mill. – You can buy one BY CLICKING HERE.
    AT THIS POINT, YOU CAN POUR IT INTO FOUR HALF-PINT CANNING JARS, or TWO ONE-PINT CANNING JARS
  12. Mix in heavy cream.
  13. Pour back into the pot, and return to a low heat JUST UNTIL IT STARTS TO THICKEN
  14. Add 1 tsp lemon (or zest and juice from one lemon)
  15. Remove pot from burner.
  16. Temper in your egg yolk.  CLICK HERE to see how to temper.
  17. Garnish w/ sour cream & Chives

IF YOU HAVE PUT IT INTO FOUR HALF-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

 

  • 2 TBL Heavy cream
  • 1/2 egg yolk
  • 1/2 Chives – minced
  • 1 tsp Sour cream
  • 1 pinch  dried parsley
  • zest and juice from 1/4 lemon
  • Black pepper and Thyme to taste – just a shake

IF YOU HAVE PUT IT INTO TWO ONE-PINT CANNING JARS, HERE IS WHAT YOU NEED FOR EACH JAR

  • 1/4 C Heavy cream
  • 1 egg yolk
  • 1 Chives – minced
  • 2 tsp Sour cream
  • 2 pinch  dried parsley
  • zest and juice from 1/2 lemon
  • Black pepper and Thyme to taste – just a shake

 

Four Big Ol’ Meatballs

meatballINGREDIENTS

  • 1/2 LB ground pork or Italian sausage
  • 3/4 LB 80/20 chuck hamburger
  • 1/4 LB ground lamb
  • 2 TBL chopped parsley
  • 1/4 C buttermilk
  • 1/2 C Parmesan cheese
  • 1/2 C bread crumbs
  • 2 tsp grated onion
  • 2 tsp granulated garlic (not garlic powder)
  • 1 tsp dried basil
  • 1 tsp crushed chili flakes or Grandpa's Thunder Powder or Arghhh Powder
  • 1 tsp sage
  • 1 tsp each salt and pepper
  • 1 jumbo ( or 2 medium) egg
  • 2 mozzarella cheese sticks

STEP BY STEP

  1. Combine everything except egg and meats
  2. Mix ground meats and eggs only to combine – do not overmix or they get tough
  3. Fold in all other ingredients
  4. Cut in half, then in half again making four big ol’ meatballs
    Double ingredients if you want eight meatballs, or cut in half again for eight regular meatballs
  5. Flatten the patties with your hands, and then cut the cheese sticks into eight pieces.  Put two inside four patties, or one inside eight patties – then roll them up into a ball.
  6. Bring a skillet up to screaming hot and sear your meatballs on all sides – not black, just browned
  7. Bake in the oven at 400 for 15-20 minutes
    Internal temperature should be about 165º
  8. Put them on top of your cooked spaghetti, top with sauce and sprinkle with cheese

SPECIAL STEPS

  1. Cook your spaghetti for about 10 minutes in boiling water.
  2. Heat your marinara sauce to about 185º

 
Sixteen Li’l ole Meatballs

Prepare Steps 1-3 above, except at Step 4, divide in half, four times making a total of 16 meatballs.  Then…

  1. Roll into balls, and space out onto a tray into the refrigerator for 30 minutes
  2. Meanwhile, combine 1 C panko bread crumbs with red pepper flakes, dried parsley, garlic powder, and Parmesan cheese.  Mix well.
  3. Beat one egg and 1 TBL of water
  4. Take each ball and dip it in the egg mixture and then roll in the bread crumbs, and return to the tray
  5. Put the meatballs into a 400º oven for 20 minutes
  6. Serve on top of pasta topped with maranara.

 

Tlayuda – Mexican Pizza

mex-pizzDOUGH

  • 2 C Masa Harina (corn flour)
  • Salt
  • water – approx 1-1/2 C – drizzle into running food processor until it starts to pull together
    (SHORTCUT: Use large soft yellow or white corn tortillas)
    (WORSE SHORTCUT: Use a large flour tortilla.  This is a quesadilla!)

STEP BY STEP

  1. Put the masa and salt into your food processor
  2. Have a measuring cup with 2 C water – YOU WILL NOT use it all.
  3. In a food processor, put the masa, salt and 1 C water
  4. Start the food processor and drizzle more water in a bit at a time, till it starts to pull together.
  5. Take it out and finish it on the counter
  6. Cut in half, and form two large balls, about the size of a softball, and press it kind of flat
  7. Cover with plastic, and let it rest 5 minutes
  8. Put onto a parchment paper, flatten a bit more
  9. Put a second parchment paper on top
  10. Roll it even flatter
  11. Put into a hot lightly oiled cast iron skillet
  12. 3-5 minutes, then flip
  13. Cook other side 3-5 minutes
  14. It should have blacked spots on both sides
  15. Set aside on baking sheet
  16. Repeat 8 through 15 for the other ball of masa

TOPPINGS

  • Refried Beans as a base
  • Cheeses
    • Many grocery stores offer a shredded Mexican blend of cheeses.  This is your safest best
    • Other good choices – Asiago, Havarti, Mozzarella, Provolone, Queso Oaxaca, Queso Asadero ( aka Queso Quesadilla), Panela, Manchego, Queso Chihuahua
    • In a pinch, use a blend of Cheddar, Monterrey Jack & Mozzarella – or just  Cheddar and Monterrey Jack
    • Bad choices: These cheeses do not melt well, and probably are not as good for this application – Queso Fresco, Queso Anejo (Aged Fresco), Cotijo, Parmesan
  • Meat:  Chorizo, chicken, fish, carne, bacon, or carnitas – Cooked
  • Avocado
  • Fresh tomato
  • Sun dried tomato
  • Bell pepper
  • Shredded lettuce
  • Mexican Crema
  • Corn
  • Mushrooms
  • Black beans
  • Black olives
  • Crumbled Queso Fresco

Pulled Pork Shoulder

INGREDIENTS

STEP BY STEP

  1. Season meat all over, wrap loosely in foil, and refrigerate overnight
  2. Soak wood chips in water also overnight
  3. Wrap wet wood chips in foil and put in baking tray on lower oven rack.
  4. Cook for about 12 hours at 220º  – – –
    For meat done at 5 pm – put into oven at 5 am
    For meat done at 6 pm – put into oven at 6 am
    etc
    For meat done at 9 am – put into oven at 9 pm
  5. NOTE: If internal temperature reaches about 185-200º it is done,
    but expect that to take at least 10 hours.
    Also, bone should pull out easily.
  6. Let meat rest at least 30 minutes before cutting or shredding

OPTIONAL SEASONING MIX

  • 1 TBL each – brown sugar, salt
  • 2 tsp each – garlic powder, onion powder
  • 1 tsp each – paprika, cumin
  • 1/2 tsp each – black pepper, cayenne pepper or chili powder

THE TWO CLASSES OF PULLED PORK

Southern Carolina Pulled Pork BBQ

  • Meat on a soft bun
  • Vinegar based BBQ sauce
  • Cole slaw

Traditional Pulled Pork BBQ

  • Meat on a soft bun
  • Tomato based BBQ sauce (sweet)

Note from Grandpa:   As far as commercial sauces, I like Jack Daniels #7 BBQ sauce

Hasselback Potatoes

This dish takes its name from Hasselbacken, Sweden where it was first served.
The potatoes turn out crisp on the outside and tender on the inside.

INGREDIENTS

  • Two regular baking potatoes – Russet
  • Cream cheese
  • Sliced Swiss cheese
  • Drizzle Sauce
    • 4 TBL butter
    • 1 TBL EVOO
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
  • 2 Strips of bacon
  • 1 Stalk chives
  • Sour cream

You will also need two wooden mixing spoons with long handles (or chopsticks or skewers_

STEP BY STEP

  1. Melt Drizzle Sauce in a small sauce pan – set aside
  2. Wash potato then dry it
  3. Cook medium potato in microwave for about 90 seconds.
  4. Let cool, then rub potato with oil
  5. Put potato on a cutting board, and place a spoon handle on each side of the potato
  6. Cut 1/4 inch slices (or less) through the potato.  The spoon handles prevent you from cutting the potato all the way through.
  7. Put potato on a baking sheet in a little foil “boat”
  8. Stuff slices with a bit of the cream cheese
  9. Baste liberally with the Drizzle Sauce, getting some sauce into each of the accordion folds
  10. Salt outside liberally
  11. Bake at 400º for 20 minutes
  12. Baste
  13. Bake another 20 minutes
  14. Meanwhile, cook the bacon till crisp
  15. Steam broccoli if that is your side
  16. Chop the chives into small pieces. . . just keep busy
  17. At about 38 minutes, baste again and put a slice of Swiss cheese on top.
    The cheese will melt and become real messy – that’s why they are in a boat
  18. Serve as soon as the cheese starts to brown
  19. Top with sour cream, bacon and chives

 

Big Bay Sea Scallops

How to Buy Scallops

  • Scallops are sold either “wet” or “dry.”
  • Look for “Dry,” natural scallops that have not been treated with any chemicals.  They should smell fresh… like the ocean.
  • “Wet” scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and thus more expensive.  The water also dilutes their flavor and makes it nearly impossible to sear or brown properly.
  • How can you tell the difference between wet and dry scallops? You should just be able to ask the fishmonger, but there is a visual clue that usually gives the game away:
    • “wet” scallops tend to be snow-white in color
    • “dry” scallops are a natural pale vanilla color.
  • A good size to buy is 8-12 scallops per pound

Types of Scallops

  1. Sea Scallops aka Weathervane Scallops
    • Served seared or thinly sliced
  2. Bay Scallops
    • Smaller, but just as sweet
  3. Rock Scallops
    • Found only in the Pacific ocean
    • Do not move around
  4. FARMED:  Very good.  Especially those from British Columbia
  5. DIVER:  Excellent.  Hand picked by divers
  6. DREDGED:  Bad for the environment.  Do not buy

How to Cook Scallops

  • Remove small abductor muscle.  It is edible, but tough.
  • Do not overcook.  They become chewy.
  • Poach, saute, sear, or bake
  • Best to pat dry and sear for 60 seconds each side in very lightly oiled pan; or serve raw.

STEP BY STEP

  1. Preheat oven to 350º
  2. Remove the abductor muscle before cooking
  3. Sprinkle both sides with salt and pepper
  4. Preheat very hot cast iron skillet
  5. EVOO, wipe oil, sear scallops – 1 minute first side
  6. Put 1 TBL butter into the pan, and let it melt
  7. Flip and cook the other side for 1 minute
  8. Plate with garlic pesto schmear or in melted butter with lemon zest over top
  9. A tiny spritz of rum is also good

Your goal is to only sear these scallops, not cook them.  If you cook them, they will become rubbery and lose that silky texture.

Fava Beans

Gila Farm Cooperative CSA Delivery Newsletter April 3rd 2012
Pick up produce Tuesdays at 5227 N. 7th St. between 4:00 and 5:30pm
Week three of ten week CSA Spring Season.

Fava Beans!?  What’s that?

Fava beans, also known as broad beans, are one of the oldest plants in the history of human cultivation.  The beans are popular throughout the Middle East, South America, North Africa

and Europe.  They are incredibly high in fiber and iron and low in sodium and fat.  This buttery textured bean has absolutely no cholesterol but is packed with so much protein that it is called the poor mans’ meat.

Fava beans have been slow to catch on in the United States because of the time needed for preparation.  So, here goes….choose a slow Sunday afternoon, sit down on the back porch with your kids, and get shucking.  Time spent with our food and food preparation is a reminder of how closely linked we are with the soil and what it feeds us.

PREPARING FAVA BEANS

  1. Snap off the stem end on the stringy end of the pod
  2. Pull down and remove the “string” that runs down the inner seam of the pod
  3. (Alternatively, skip steps 1&2 and use a knife to open the pod)
  4. Open pod and remove beans
  5. Put beans in pot of boiling salt water for 1- 2 minutes
  6. Drain hot liquid, dunk beans in ice/cold water bath
  7. Let beans cool completely
  8. Peel away the waxy layer coating on each bean and discard (yes, you are shelling the bean AGAIN)
  9. Saute peeled fava beans in oil and garlic for 5 minutes.
  10. Add to salads, stirfry’s or eat by itself and enjoy!

If you haven’t signed up for our CSA yet this season, you can go to our website to sign up.  Shares are available throughout the season at a pro-rated price.  Spread the word!

Sauteed Zucchini

INGREDIENTS

  • Zucchini or squash – Cut into 1/2 inch cubes
  • 1 TBL Butter
  • 1 TBL Olive oil
  • 2 tbl Lemon juice
  • 1/2 tsp dried dill

STEP BY STEP

  1. Heat butter in your fry pan
  2. Add oil – this will keep the butter from burning
  3. Toss chopped zucchini in salt
  4. Add zuchinni to hot pan
  5. Cook 4-6 minutes
  6. Add 2 tbl lemon juice near end add ½ tsp dried dill
  7. Serve like this as a dish, or puree in a blender and strain and serve as a side soup

Remoulade

This is a chopped green condiment that usually accompanies Oso Bucco

INGREDIENTS

  • 1 small eggplant – diced
  • 1 small zucchini – diced
  • 1 summer squash – diced
  • 1 bunch fresh parsley – minced
  • 4 cloves of garlic – minced
  • 1/3 cup extra virgin olive oil
  • zest and juice from one lemon
  • salt and pepper

STEP BY STEP

  1. Dice the eggplant, zucchini, and summer squash – mix together and set aside
  2. In a food processor add parsley, garlic, lemon, salt and pepper
  3. As you process the parsley mixture, drizzle in the EVOO
  4. Add the pesto mix to the diced vegetables and stir

Lady Fingers

This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies.

Traditional

INGREDIENTS

  • lady-fingers3 eggs  – separated
  • 1/2 C granulated sugar
  • 3/4 tsp vanilla
  • 1 TBL melted cooled butter
  • 6 TBL corn starch – sifted
  • 6 TBL AP flour – sifted
  • 1/2 tsp salt
  • 1/2 tsp baking powder

STEP BY STEP

  1. Mark your parchment with three inch lines
  2. Turn paper over so you are not cooking on pencil
  3. Wipe parchment paper with melted butter
  4. Cream together egg yolks and half of your sugar
  5. Add vanilla
  6. Sift together corn starch and flour
  7. In a clean bowl, beat egg whites
  8. Add the rest of your sugar and salt to egg whites
  9. Continue to beat until soft peaks – not firm or stiff
  10. Combine by hand the yolks and whites
  11. Sprinkle flour mixture into the egg mixture
  12. Put into piping bag and pipe into three inch fat sausages
  13. Bake at 400º for about 12-15 minutes
  14. Let them cool, and then they are ready for whatever use you would like
  15. If you plan to use them just like this, sprinkle them with powdered sugar

Easy but Not Too Quick

    • Simple Shortcake
  • 1 C AP flour
  • 2 TBL cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • scant salt
    SIFT TOGETHER ABOVE INGREDIENTS
    MEANWHILE, CREAM TOGETHER THE FOLLOWING
  • 4 TBL softened butter
  • 1/4 C room temp sour cream
  • 2 eggs
  • 1/2 tsp pure vanilla
    Add wet ingredients to the dry, then gently mix
    Line a 9×9 glass baking dish with parchment paper and then spray
    Pour mixed ingredients into pan
    Bake for 30 minutes at 350º
    Let cool 5 minutes before removing
    Cut into 1/2 x 1 inch rectangles

    • Prepared Strawberries
  • 1 large grocery-store box of strawberries (1 quart)
    Stem removed and halved
  • 1 C sugar mixed with 3 TBL corn starch in 1 C water
  • Heat to nearly boiling
  • Add strawberry gelatin or Jello
  • Pour over strawberries
  • Let rest 30 minutes
    • Yogurt Cream
  • 1/2 C heavy whipping cream – beat until it starts to thicken
  • 1/2 C plain Greek yogurt – Greek is thicker
  • 2 TBL granulated sugar
  • 2 TBL brown sugar
  • 1/2 tsp vanilla
    • Basic Whipped Cream Topping
  • 1 C COLD whipping cream – beat until it starts to thicken
  • Add 2 TBL sugar and continue beating
  • 1/2 tsp vanilla
    • Assemble
  • Put down a thin layer of yogurt cream on the bottom of a CLEAR dish
  • Stand shortcake rectangles up on end surrounding the sides
  • Add a layer of strawberries, then a layer of yogurt cream
  • Add a flat layer of shortcake, yogurt cream and then strawberries
  • Top the strawberries with the remainder of the yogurt cream
  • Add strawberries or blueberries in a decorative pattern on the top

 

 

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