Where The Harvest and Hillsdale Meet -- Sundays 10am - 2pm» Recipes

Spaghetti with Fish (Head) Sauce

admin — Thu, 08 Jul 2010 20:17:55 +0000

Strawberry Rhubarb Cobbler

admin — Thu, 03 Jun 2010 19:34:25 +0000

Ingredients
4 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks (rhubarb leaves are toxic; make sure to trim away and discard any leaves, trim ends.)
2 cups strawberries, stemmed and sliced (about 2 pints)
½ cup white sugar
2 Tbsp. of quick cooking tapioca
1 tsp. of grated orange peel
2 cups all purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup butter
½ cup milk
1 egg, lightly beaten

Steps
Preheat oven to 350 degrees Farenheit.

Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.

In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

Pour fruit into a 13×9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Printable version can be found here (link).

Lentil-Rhubarb Stew

admin — Thu, 20 May 2010 20:54:32 +0000

3 rhubarb stalks, strings removed, chopped
1 cup red lentils, well washed
2 Tbsp. minced ginger
4 to 6 cloves garlic, minced
4 tsp. garam masala
1 tsp. cracked black pepper
~ Salt
~ Chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Bring to a boil then simmer until lentils and rhubarb are quite soft, about 25 minutes. Salt to taste. Garnish with cilantro and serve.

Spinach Nudi

admin — Thu, 22 Apr 2010 19:26:39 +0000

Ingredients

1 lb. fresh spinach, cleaned and stemmed
1 cup ricotta, drained
1 egg, lightly beaten
2 Tbsp. grated Parmesan
1 Tbsp. grated Pecorino
~ salt
~ pepper
~ flour

Steps

Blanch spinach for about 5 minutes. Drain in a colander and run cold water over spinach to stop cooking. Wring spinach dry and finely chop.

Combine ricotta, spinach, egg and parmesan in a mixing bowl. Mix well and season to taste.

Spread flour on work surface. Using wet hands, place one tablespoon of mixture at a time on work surface and roll into a small ball.

Bring a large pot of water to a boil. Salt lightly and lower heat to a simmer. Cook the ravioli in small batches until they float, about 2-3 minutes. Remove with a slotted spoon, let water drain and place in a serving dish. Serve immediately with favorite tomato sauce.

Fettucine with Chard & Mushrooms

admin — Thu, 08 Apr 2010 17:47:38 +0000

Ingredients
1 lb. mixed fresh mushrooms
1 bunch Swiss chard
3 Tbsp. olive oil
1 lb. fettucine
~ salt and pepper
4 Tbsp. grated Parmesan

Steps
Use a damp paper towel to wipe the mushrooms clean. Trim the stems if necessary and slice.

Set a pot of water to boil. Clean the chard then separate the stalks from the leaves. Once the water boils, add the chard stalks, wait a minute, then add the leaves. Cook until the stalks are tender which should be only a few minutes. Drain in a colander and rinse with cold water to stop the cooking process. Remove from the colander and chop coarsely.

Heat the olive oil in a large saute pan on medium-high heat. Add the mushrooms saute about 5 minutes. Lower heat to medium and add chard. Stir together and cook for another 4-5 minutes. Remove pan from heat.

Cook pasta according to package directions. Drain but leave the pasta wet. Add pasta to vegetables. Sprinkle with Parmesan. Toss and serve.

Kale and Potato Frittata

admin — Thu, 04 Mar 2010 19:39:28 +0000

Ingredients

3 cups coarsely chopped kale (remove ribs), about ½ bunch
½ lb. potatoes, peeled and cut into ½ inch cubes
1 small onion, cut in half and thinly sliced
2 garlic cloves, minced
9 to 10 eggs
¼ cup grated Pecorino cheese
3 Tbsp. olive oil
~ salt
~ pepper

Steps

1. Preheat oven to 400 degrees.
2. Beat eggs and cheese in a large bowl and set aside.
3. Heat oil in a large ovenproof skillet over medium. Add onions and potatoes. Cook for about five minutes, stirring occasionally, until the potatoes begin to brown and are just cooked through. Add garlic, saute briefly. Begin adding kale, a cup at a time. Stir, let the kale wilt, then add the next cup. Cook until all the kale is wilted and is a bright green.
4. Turn off heat, add salt and pepper to taste. Add eggs, turn heat back on to medium. As the eggs begin to set, use a spatula to lift up the mixture around the edges of the pan and allow the eggs to flow underneath. Cook until the eggs set on the edges but the middle is still runny. Place skillet in oven and bake until the frittata is slightly browned and puffy, about 15 minutes.
5. Remove from oven and let cool for five minutes. Carefully slide frittata onto a serving plate. If the frittata is sticking to the skillet just serve from the skillet. The skillet will be hot so use an oven mitt or potholder.

Rapini with Garlic

admin — Thu, 18 Feb 2010 19:51:58 +0000

Ingredients

1 bunch rapini (washed and cut into 1 inch pieces)
3 garlic cloves
2 Tbsp. olive oil
~ salt
~ pepper
~ red pepper flakes (optional)

Steps
Bring a large pot of water to boil. Add some salt and place rapini in pot. Blanch for about 2-3 minutes. Drain, then submerge rapini in a bowl of cold water to stop the cooking process. Drain again and set aside.

Heat the olive oil and garlic in a large saute pan over medium heat until the garlic begins to sizzle. Add red pepper flakes with garlic and oil if desired. Add rapini and turn heat up to medium-high. Stir rapini until heated through and coated with oil and garlic. Turn off heat, season to taste and serve.

Truffle Butter

admin — Thu, 04 Feb 2010 19:59:03 +0000

To an amount of good quality sweet butter, add as many chopped truffles as you wish and season with truffle salt.

Truffled Farm Eggs baked with White Beans

admin — Thu, 04 Feb 2010 19:49:51 +0000

recipe from Chef Kathryn Yeomans
serves 6

½ pound small white beans
(Ayers Creek and Draper Girls Farm both have excellent dried beans)
a small bay leaf, preferably fresh
6 sage leaves
2 large cloves of garlic, peeled and thickly sliced
1 Tbsp. extra virgin olive oil, plus more for the gratin dishes
6 farm eggs
Springwater Farm truffle salt
freshly ground black pepper
black or white Oregon truffles
New-harvest olive oil or extra-virgin olive oil
a loaf of crusty bread (optional) and homemade truffle butter (also optional)

Rinse the beans and soak them overnight.

Drain the soaked beans, and put them in a 3-qt. pot with the herbs, garlic and oil. Add fresh cold water to cover by about an inch. Bring to a boil, then lower the heat to maintain a slow, steady simmer. Cook, partially covered, for about 40 minutes, or until the beans are cooked through but not mushy. When the beans are tender, remove them from the heat, remove the cover, and let them rest for 10 minutes. Then season with salt (about ½ to 1 tsp.) and allow them to cool in the pot for at least half an hour so that the flavors can marry. The beans can be made ahead, and will keep, refrigerated with their liquid for 2-3 days.

Pre-heat an oven to 350 degrees F. Lightly oil 6 small gratin dishes. Warm the beans in a pot over the stove. When they are hot, add a spoonful of beans with their liquid to each gratin dish. Crack an egg into each dish, season the egg with truffle salt and freshly ground black pepper, and place in the oven. The gratin dishes can be placed on a baking sheet, if desired, to make it easier to take them out of the oven. Bake the dishes until the eggs are set to desired doneness, or slightly under (the hot beans and dishes will add a couple minutes of “carry-over” cooking to the eggs).

Shave a generous amount of black or white truffle over each egg, and drizzle with new-harvest olive oil. A garnish, such as chopped fresh chives, may be added if desired. Serve to your guests with additional truffle salt and black pepper, and a slice of crusty bread with truffle butter.

Truffle Butter
To an amount of good quality sweet butter, add as many chopped truffles as you wish and season with truffle salt. For more information on making truffle butter, or about truffles, inquire at the Springwater Farm booth.

Garlic Sesame Greens

admin — Thu, 07 Jan 2010 20:28:30 +0000

1 bunch greens, washed, de-stemmed and chopped
2 cloves garlic minced
1 tablespoon sesame seeds
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons tamari

Fill a large pot with one inch of water and bring to a boil. Add greens and stir with tongs until bright green and just wilted. Drain. Saute garlic and sesame seeds in olive oil until just golden. Remove from heat and mix together with the vinegar, sesame oil and tamari. Toss greens with dressing. Dish can be served warm or cold.