Tag Archives | Fall 2013 Recipes

HOW TO ROAST PUMPKIN SEEDS

Pumpkin seeds are good tasting and good for you! If you use a small to medium-sized pumpkin, you should be able to eat the entire seed including the husk. Here’s how:

Preheat your oven to 400°.

With the help of an adult, cut the top off your pumpkin and remove the seeds using a big metal spoon. Put the seeds in a colander and rub under cool running water to remove the pumpkin flesh.

Measure how many cups of seeds you have. Put them in a saucepan with 4 cups of water and 2 tablespoons of salt for each cup of seeds. Bring to a boil, simmer for 10 minutes and then drain well.

Toss your seeds with 1 tablespoon of vegetable or olive oil. Season with salt and any other spices that you like—such as cayenne pepper, black pepper, curry powder or cumin.

Spread seeds in a single layer on a baking sheet and roast on the top rack until brown. This could take 10 to 20 minutes, so be sure to keep an eye on them so they don’t burn.

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CHOCOLATE, ESPRESSO & HAZELNUT BREAD PUDDING

Recipe by Anthony Bucco

3 eggs, lightly beaten
1 cup heavy cream
2/3 cup espresso, cooled to room temperature
1 tablespoon cinnamon
½ cup cocoa powder
½ cup sugar
½ loaf brioche, crust removed, diced
½ package ladyfi ngers, broken into chunks
½ cup hazelnuts, toasted and chopped
½ cup semi-sweet chocolate chunks or chips

Preheat oven to 350°. In a mixing bowl whisk together the eggs, cream, and espresso; add cinnamon, cocoa powder, and sugar and whisk until combined well. In a separate mixing bowl combine the brioche, ladyfi ngers, hazelnuts and chocolate chunks. Combine wet and dry ingredients, spread evenly in a nonstick or buttered 8- by 8-inch baking pan and bake for 25 minutes. Serve with crème anglaise, if desired.

Serves 8.

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PAN ROASTED OSTRICH FILLET WITH SPICED APPLE CHUTNEY, CARROT FLAN AND PURSLANE SALAD

By Ben Del Coro, Corporate Chef, Fossil Farms

The flavors and colors of this dish make for a delicious fall presentation. (Serves 4)

Ostrich Fillets:

4 – 8 ounce ostrich fillets
1 tablespoon good quality olive oil
1 tablespoon sea salt
1 teaspoon cracked black pepper

Preheat cast iron pan or skillet until very hot. Add olive oil. Season ostrich fillets with sea salt and black pepper. Sear over medium high heat, 2 minutes per side or until desired doneness (medium rare is recommended).

Purslane Salad:

(Yield: 4-6 servings)
2 cups purslane, fresh picked
1 lemon, for juicing
2 tablespoons sherry vinegar
1 tablespoon creamy honey

Pick and clean purslane. In separate bowl, mix juice of lemon, sherry vinegar and creamy honey. Gently toss purslane in lemon/ honey mixture.

Spiced Apple Chutney:

(Yield: 5 cups)

2 cups apple cider vinegar
4 apples, cored and peeled
2 cups brown sugar, lightly packed
1 cup finely diced onions
1 cup dried cranberries or raisins or a combination
1 tablespoon freshly grated ginger
2 garlic cloves, minced
1 tablespoon mustard seed
2 teaspoons mild curry powder
1 teaspoon ground allspice
1 teaspoon salt

Pour the vinegar into a large saucepan. Dice the apples, adding them to the pot as you go to prevent browning. Add the brown sugar, onions, cranberries, ginger and garlic, and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.

Add the mustard seed, curry powder, allspice, and salt, and simmer 15 minutes longer.

Carrot Flan:

(Yield: 4 – 6 servings)

1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
1 and 1/4 pounds carrots, cut into 1-inch lengths
5 large garlic cloves, halved
3/4 cup heavy cream
1/2 cup milk
4 large eggs, beaten
Salt and freshly ground pepper
1/3 cup coarse fresh bread crumbs
1 tablespoon unsalted butter, melted
1 teaspoon chopped thyme

Preheat oven to 350°. Butter a 10-inch glass pie plate and sprinkle it lightly with Parmesan cheese.

In a large saucepan, steam the carrots and garlic until very tender, about 25 minutes. Transfer the carrots and garlic to a food processor and puree until smooth. Pour in the heavy cream and milk and process to blend. Add the eggs, 2 tablespoons of the Parmesan cheese, 1 teaspoon of salt and 1/4 teaspoon of pepper and process the mixture until thoroughly blended.

Pour the flan mixture into the prepared pie plate. Set the pie plate in a shallow roasting pan and add enough hot water to the pan to reach halfway up the side of the pie plate. Bake for 40 minutes, or until the flan is just set.

Meanwhile, in a small bowl, toss the bread crumbs with the melted butter, thyme and the remaining 2 tablespoons of Parmesan cheese. Season the thyme crumbs with salt and pepper.

Remove the flan from the water bath. Preheat the broiler.

Sprinkle the flan with the thyme crumbs and broil for 30 seconds, or until golden brown. Cut into 4–6 wedges and serve warm.

Note: Make ahead. The flan can be assembled and refrigerated for 4 hours. Bring to room temperature before baking.

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KALE AND RAW GARLIC SALAD WITH GINGER MISO DRESSING

Courtesy of Julie Fearn Klein, chef and owner of Lovin’ Oven, Frenchtown

Serves 4 as a light lunch or appetizer.

Salad:

2 bunches fresh kale (any variety works, although dinosaur kale is my favorite), cleaned, de-stemmed, rolled and thinly sliced
6 cloves garlic, peeled and minced

Ginger miso dressing:

1 cup tahini
1 cup miso paste (any variety)
1 tablespoon peeled minced ginger (plus a little of the juice)
1 teaspoon honey
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
½ teaspoon sesame oil
1 cup saffl ower oil

To make dressing:

Combine the fi rst 7 ingredients in a bowl and whisk well to incorporate. Slowly add saffl ower oil in a slow trickle and whisk to combine.

Toss the kale and garlic together in a large bowl and pour in the dressing ¼ cup at a time and toss to coat. Use as little or as much dressing as you’d like (refrigerate any that’s left over in an airtight container).

Optional add-ins: toasted walnuts; pepitas; crunchy sprouts; raw broccoli; grilled chicken, salmon or tofu.

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SPICY AFRICAN CHICKPEA AND SWEET POTATO STEW

(adapted from 101 Best Vegan Foods)

Ingredients:

1½ pounds sweet potatoes, peeled and cubed
1 16-ounce can chickpeas
2 cups vegetable broth
1 16-ounce jar tomato sauce
1½ cups fresh okra, sliced

Spice paste:

6 cloves garlic, peeled
1 teaspoon coarse salt
2 teaspoons paprika
1½ teaspoons whole cumin seeds
1 teaspoon black pepper
½ teaspoon ground ginger
½ teaspoon ground allspice
1 tablespoon olive oil

For serving:

Hot-pepper sauce, to taste
Cooked couscous

Prepare spice paste by combining ingredients in a blender or food processor and process until the mixture forms a paste.

Combine sweet potatoes, chickpeas, broth, tomato sauce, okra and spice paste in a large saucepan. Bring to a boil over high heat.

Reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer for 10 minutes or until vegetables are tender.

Serve stew over couscous with hot-pepper sauce.

LIMA FAMILY FARMS
826 Amwell Rd., Hillsborough
908.336.8238 limafamilyfarms.com

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