Archive | February, 2010

Dessert: Chocolate Filled Mini Pancakes w/ Whipped Cream

27 Feb

Hello gentle Farm to Food readers, it’s Oliver (Amanda’s Husband).  I wanted to share a recipe I just appropriated, slash, improvised based on a video I saw on Williams Sonoma dot com.

Ingredients

Pancake Batter:

  • Combine Dry Ingredients
  • 1/2 C organic unbleached all-purpose flour
  • 1/4 t baking powder
  • 1/8 t baking soda
  • 1/9 C organic sugar
  • pinch of salt
  • Add and mix in wet ingredients
  • 1/2 C organic milk
  • 1/2 of 1 egg lightly beaten
  • 1/2 of 1 T melted butter

If you are like me and don’t have a fancy Ebelskiver pan, you can always do what I did and place a square griddle pan on the stove top and place a mini muffin baking pan on top of that, it was a gamble but it ended up working out great.

You’ll also need to create a double boiler (if you don’t have one), to melt the bittersweet chocolate and butter.  I used a small sauce pan filled with only a small amt. of water and topped with a heat resistant glass bowl.

Once you are ready to begin:

1.  Start by melting 2 T of organic butter in the  double boiler, on a low boil.
2.  Lightly coat the inside of the muffin pan with melted butter, think 2 filled pancakes per person.
3.  Heat up the  griddle pan/muffin pan to medium and then add 2 T of pancake batter to each cup.
4.  Break up 2 oz of bittersweet chocolate into tiny pieces, I used the handle of a heavy chef’s knife to break it apart while still in the wrapper (less mess), then add the chocolate to the melting butter in the double boiler and mix until smooth.
5.  After bubbles form in the pancake batter add 1 T of Chocolate Sauce to each cup, and then add another 2 T of Pancake Batter, until the chocolate is completely covered.
6.  Whip organic whipping cream adding some sugar (here you might want to ask for help from someone with a second pair of hands).
7.  Once the top layer of pancake batter begins to solidify, loosen the edges and flip it over in the cup using a small spoon.
8. Continue to heat for 2 mins to lightly brown the other side and then plate: spoon on remaining chocolate sauce and a dollop of whipped cream and enjoy!

…I now return you to your regularly scheduled blog-ist.

Silver Lake Farms CSA – Week 8

26 Feb

Yummy stuff this week.  Here’s what we got:

Baby beets
Broccoli
Baby bok choi
Tat soi
Curly mustard
Green garlic
Green onion
Arugula
Stinging nettles
Chicoria (Italian dandelion)

Excited about the nettles again – might make this soup recipe from a fellow shareholder.  I love beets too, maybe a nice arugula salad with roasted beets and goat cheese.  Already used a bunch of the green onions in the celery soup and I think pizza is a must with the dandelion greens again – something like this recipe from the NY Times.

Recipe: Celery Soup with Veggie Burgers

26 Feb

This soup is very easy and quick.  The flavors are pretty subtle and refined, but sometimes it’s nice to eat something that doesn’t slap you in the mouth.  It also uses a lot of celery, which is great, since it’s been piling up lately.  Served with veggie burgers.

Ingredients

  • 3 green onions, chopped
  • 2 cups sliced celery with leaves
  • 2 cups veggie broth
  • 1 white-skinned potato, peeled, cut into 1-inch pieces
  • 1/4 teaspoon celery seeds
  • 3 tablespoons whipping cream
  • 3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
  • 2 tablespoons plain yogurt (I used Greek)
  • 1 teaspoon minced fresh tarragon plus more for garnish

Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, broth, potato, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.  Puree soup in blender until smooth. Return puree to pot. Stir in cream. Season with S&P.

While the soup is cooking, heat a good dollop of olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.  Also, mix the yogurt and tarragon in small bowl.

Dish the soup out into bowls, and dollop yogurt mixture on top, sprinkle with sourdough croutons. Garnish with tarragon sprigs and enjoy!

Recipe: Bok Choy, Tofu and Quinoa

25 Feb

Thanks to LAist for the shout out!  I hope the newbies find something inspiring here.

Simple yet flavorful dinner tonight.  Bok choy and cabbage quickly stirfried and served with baked tofu (sauteed in oil) and quinoa (made with veggie broth instead of water).

Ingredients for bok choy & cabbage

  • 5 or 6 baby bok choy, quartered and sliced thinly
  • a few leaves of cabbage, leftover from the cabbage lasagna, thinly sliced
  • 4 garlic cloves, chopped
  • 1 t sesame seeds, toasted
  • 1/2 t sesame oil

Get a large pan really hot and quickly stir fry garlic, add bok choy and cabbage and stir fry for about 4 or 5 minutes, until softened, but not overcooked.  Stir in the sesame seeds and oil and serve.

Ingredients

Recipe: Cabbage Lasagna and Green Garlic Mashers

23 Feb

I’ve never been a huge cabbage fan and you may have noticed that I hadn’t posted a recipe using that oxheart cabbage we got for Valentine’s Day.  Well, the March issue of Vegetarian Times arrived in our mailbox last week and included a feature about cabbage with various recipes.  Below is my take on their “Cabbage Casserole with Leeks, Ricotta and Pine Nuts.”  I didn’t really read through the recipe before I started making it, and thought that it would make a nice topping for mashed potatoes (or mashers), but it turned out that the recipe was more like a lasagna with cabbage filling in for pasta.  The mashers made a great side dish for this hearty, yet healthy meal.

Ingredients for the Cabbage Lasagna

  • 12 large leaves of oxheart cabbage (or savoy)
  • 2 baby red onions, sliced (or 3 small leeks)
  • 1 baby garlic, sliced
  • 1/2 cup veggie broth
  • 3 slices lemon
  • 3 cloves garlic, minced
  • 1 15-ounce can chopped tomatoes – we had fire roasted tomatoes with peppers, which made the dish spicy
  • 3T chopped parsley
  • 8 oz ricotta
  • 3T toasted pine nuts

Blanch the cabbage leaves in a large pot of boiling salted water about 5 minutes or until softened.  Drain, pat dry and set aside.  Heat some oil in a skillet over medium high eat and add the baby red onions, baby garlic, and broth.  Place lemon slices on top and bring to a simmer.  Drop the heat to low and cook for 25 minutes.  Drain the liquid in a colander, remove the lemon and put aside.  Preheat the oven to 350.  Heat some more oil in the skillet, add the garlic and cook for about a minute before adding the tomatoes.  Cook for about 10 minutes or until most of the liquid is evaporated.  Stir in the parsley.

To assemble.  Oil a baking dish and the lay down a layer of 3 or 4 cabbage leaves.  Top with 1/3 of the tomatoes, 1/3 of the ricotta, 1/3 of the pine nuts and 1/3 of the onion mixture.  Repeat 3 times and top everything with a last layer of cabbage.  Bake for about 30 minutes.

Ingredients for the Mashers

  • 3 russet potatoes, peeled and chopped into large chunks
  • 2/3 cup milk
  • 1/3 cup veggie broth
  • 1 bulb of green garlic, chopped (including green parts)
  • sour cream (to taste)
  • pats of butter

Combine milk, broth and green garlic in a pan and bring to a simmer, turn off and let milk infuse.  While the cabbage is baking, put potatoes in a large pot, cover with cold water and bring to a boil.  Simmer until potatoes are cooked, 15-25 minutes.  Once soft, drain and return to the pot.  Let sit 30 seconds or so to allow the water to evaporate.  Pour the infused milk into the potatoes (making sure to get all the green garlic) and mash with a potato masher.  Add a few spoonfuls of sour cream to taste and mix in.  Add S&P to taste.  Serve with a pat of butter on top.

Recipe: You-won’t-believe-it’s-not-takeout Thai Curry

23 Feb

Who needs take-out when you can make this delicious, healthful(?) Thai curry at home?

Ingredients

  • 1 onion, thinly sliced
  • 1T yellow curry paste
  • 1 can coconut milk (don’t get the “light” stuff, it just isn’t the same)
  • 3T soy sauce
  • 1/2 cup veggie broth
  • 1T sugar (brown sugar, if you have it)
  • lots of cauliflower florets
  • 1 large carrot, peeled and thinly sliced
  • 1 bunch of tatsoi, leaves only
  • 1/2 cup of basil

Saute the onion in oil until translucent, but not browned.  Pour in the coconut milk and curry paste, stir to combine and simmer for 5 minutes to let flavors develop.  Meanwhile, combine sugar, broth and soy sauce.  Add broth mixture to coconut milk along with the carrots, cauliflower and half the basil.  Cover and cook until carrots and cauliflower are softened – about 20 minutes.  Add the tatsoi and the rest of the basil and cook until tatsoi is wilted.  Serve with brown rice.  Yum!

Recipe: Pizza with Dandelion Greens, Caramelized Onions and Ricotta

21 Feb

It’s almost impossible to go wrong with pizza.  This dough was topped with mixed Italian cheese, caramelized onions and garlic (be patient, cook your onions for AT LEAST an hour on low, don’t cheat and raise the heat, patience makes a virtuous pizza), dandelion greens, (chopped and wilted with the onions and garlic), ricotta, goat cheese, and lots of little red pepper flakes from peppers we grew last summer and dried in the window.  Served with a salad with a shallot-balsamic vinaigrette.  YUM!

Silver Lake CSA – Week 7

21 Feb

We had a nice hint at a false spring last week – warm for a few days then back to rain.  Trees around the neighborhood have started to bloom, but I’m not sure how that all effects the farm, but I’m excited about the goodies this week:

Carrots
Celery
Baby bok choy
Young red onion
Green garlic
Arugula
Tat soi
Red leaf lettuce
Curly mustard
Chicoria (dandelion greens)

There’s a yummy looking Waldorf Salad recipe on the Silver Lake Farms blog that I might attempt this week.  Other ideas:

  • Pizza
  • Creamy celery soup
  • Thai curry

Not really a recipe: Taco Night!

19 Feb

OK, so the only CSA ingredient in this taco plate is the shredded lettuce, but they were so good!  Oli’s brainchild – he sauteed TVP with jalapeno and onion and topped it with cheese, sour cream, home-made guacamole, salsa and romaine lettuce, nestled in a toasty corn tortilla.  Accompanied by refried beans and chips.  YUM!

Recipe: Pasta with Tatsoi and Brown Butter

19 Feb

Tired of Thursday night kitchen sink tofu stir fries?  Well so am I.  So I wanted to do something different with our tatsoi this week.  It was a little too cold for a salad, so I pretended the tatsoi was spinach (it’s so mild in flavor) and combined it with some turnip greens for an easy brown butter pasta dish.

Ingredients

  • whole wheat pasta, preferably curved or with ridges
  • 1/2 stick unsalted butter
  • leaves from a bunch of tatsoi
  • turnip greens, torn and washed
  • 1/2 cup chopped sage
  • Freshly grated parmesan
  • Lemon wedges

Cook pasta to al dente in salted water.  When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.  The lemon really makes this dish!