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

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.

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.

Potato Latkes

admin — Thu, 03 Dec 2009 19:02:54 +0000

Ingredients

2 lb. potatoes
1 medium onion, finely diced
2 eggs, beaten
2 Tbsp. flour or matzoh meal
~ salt
~ pepper
~ vegetable oil
~ sour cream
~ applesauce

Steps

Shred potatoes in a food processor or by hand. Place potatoes in a large bowl. Add onions, eggs and flour (or matzoh meal). Mix well. Add salt and pepper to taste.

Heat about ½ inch of vegetable oil in a large skillet over medium to medium high heat. Oil is ready when a potato piece sizzles in the pan.

Stir potato mixture again to incorporate the starch settled in the bottom of the bowl. To shape latkes, take a 3-4 tablespoon amount of the mixture, squeeze excess liquid out and shape into pancake. Fry pancakes until well-browned. Remove from oil when done and set on paper towels to drain. Serve with sour cream and applesauce.

If reheating latkes, set in a single layer on a cookie sheet and place in a 450 degree oven. Heat until hot, 10-15 minutes. Turn latkes several times while in oven.

Braised Chard With Wild Mushrooms

admin — Thu, 22 Oct 2009 18:32:35 +0000

Ingredients

1 bunch chard (about a pound)
1 medium onion, coarsely chopped
½ lb. assorted wild mushrooms, cleaned and sliced
2 Tbsp. olive oil
~ salt
~ pepper

Steps

After cleaning chard, separate leaves from stems and coarsely chop leaves. Slice stems into ¼ inch pieces.

Over medium heat, place olive oil in a pot large enough to hold the chard. Add onions and cook for a minute or two. Add chard stems and mushrooms. Cook until softened, about 5 minutes.

Stir in chard leaves and season with salt and pepper. Cover pot, lower heat and braise for about 20 minutes, stirring occasionally.