Tag Archives | Summer 2014 Recipes

SKATE WING WITH SPICE CRUST

skateWing
Photograph: Joanna Tully

Serves 4

1 lemon
1 bag salsify (roughly 6 pieces, look for this root vegetable in your local natural foods store, or grow your own from seed.)
3 tablespoons chilled butter, cubed
salt, as needed
white pepper, as needed
neutral oil such as sunflower or canola, as needed
6 oranges
½ teaspoon Banyuls vinegar (sherry vinegar works as well)
1 teaspoon cardamom
1 teaspoon coriander
1 teaspoon black pepper
1 cup semolina
1 tablespoon Wondra flour
1 bunch watercress
1 24-ounce skate wing fillet

Prepare the salsify:

Fill a 3-quart pot three-quarters full with cold water. Cut the lemon in half and squeeze all the juice into the water. Cut off the ends of the salsify and peel off all the black skin exposing the white flesh. Rinse off the salsify to remove any of the remnants of the skin. Using a sharp knife, cut slices of the salsify in a bias cut about ½-inch thick. Place all the cut pieces into the pot. Season the water with 2 tablespoons of salt and bring water to a simmer, cooking on low heat for about 45 minutes, or until the salsify is tender. Drain the salsify, reserving 1 cup of the liquid and discarding the rest. Place half of the salsify on a rack to cool and put the other half into a blender with ¼ cup of the reserved liquid, 3 tablespoons cold butter, a teaspoon of salt and some freshly ground white pepper, and purée until smooth and silky.

You may have to stop occasionally and push down the contents until the blades catch. Remove the contents of the blender with a rubber spatula into a small bowl and keep warm. Heat a medium sauté pan, add 1 tablespoon of neutral oil and cook the bias-cut salsify with a pinch of salt until light golden brown. Keep warm.

Prepare the oranges:

Zest the oranges with a fine microplane. Spread out the zest on a plate and allow to dehydrate (this may take several hours) in a warm, dry area. Juice the oranges and strain out excess pulp with a fine-mesh sieve. Reduce the juice slowly in a small pan until approximately 1/4 cup remains. Add the vinegar to the orange glaze. Keep warm.

Prepare the spice mix:

Add the cardamom, coriander and black pepper to a small metal or ceramic dish. Toast the spices in a 350 degree oven for 6 minutes. Remove and allow to cool. Place spices into a spice grinder (coffee grinder works fine) and grind spices to a coarse powder.

In a medium mixing bowl combine the semolina, the Wondra flour, and the ground spices and mix together.

Prepare the watercress:

Pick the individual leaves off of each stalk. Place leaves in a small container in the refrigerator, discarding the stalks.

Cook the fish:

Heat a medium-size sauté pan on the stovetop and add 2 tablespoons of neutral oil. Spread out the semolina mix on a large plate. Lightly salt the fish and dredge the top side of each fillet with mixture and transfer fillets to a second plate. Saute skate, in batches of 2 or 3 fillets at a time, spice side down, in the hot oil. Allow each fillet to become golden brown before turning over. Skate is fairly thin so it will only take a few minutes for it to cook. Add more oil as needed for each batch and maintain a hot pan. Transfer the fish onto a large warm plate as it is cooked.

Assemble the plates:

Lay out four warm plates. Using a medium spoon, place a tablespoon of salsify on the far left side of the plate and drag the spoon through the salsify to the right side of the plate, creating a streak. Drizzle the orange glaze over the puree and around the plate in a decorative fashion. Place a tablespoon of watercress leaves, just off center, onto each plate. Divide the roasted salsify between the four plates, placing it over the top of the watercress. Carefully, place the fish over the top of the salsify, dividing it evenly between the plates. Sprinkle the orange “dust” around the perimeter of each plate and serve.

skateWing2

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ED’S FRENCH TOAST

edsFrenchToast

Serves 2

2 eggs
4 slices bread
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1½ teaspoons confectioners’ sugar
¼ teaspoon vanilla
Butter for grill and to top off finished toast
Syrup or confectioners’ sugar

Preheat grill, griddle or large skillet to medium heat. Coat with butter.

In small bowl, whip eggs with spices, vanilla and sugar. Dip each slice of bread into egg mixture and lay on the heated grill, griddle or skillet. Cook over medium heat for 4 minutes on each side until golden brown and delicious. Serve with butter and syrup or a sprinkle of confectioners’ sugar.

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CHOCOLATE CARAMELIZED MATZO CRISPS

Recipe courtesy of the Manischewitz Company.
manischewitz.com

Makes about 9 servings

8 ounces (½ box) Manischewitz matzo
3½ sticks of margarine (1 cups)
1 cups packed brown sugar
1 teaspoon vanilla extract
11 ounces chocolate chips
Coarse kosher salt, to taste
3/4 cup chopped toasted pecans (optional)

Preheat oven to 350º.

Break each matzo sheet into about 4 pieces. Lay the matzo pieces on two large cookie sheets that have been lined with aluminum foil.

Heat the margarine and sugar in a small saucepan until bubbly, then add the vanilla. Using a pastry brush, generously coat the tops of each matzo with the heated margarine mixture.

Bake in the oven for about 15 minutes so that the sugar melts and caramelizes. Watch to be sure it does not burn.

While the matzo is in the oven, melt the chocolate in a double boiler over medium-low heat. Stir the chocolate with a rubber spatula as it melts. Do not leave unattended.

Remove pan from heat before the chocolate is completely melted. (The heated chocolate will continue to melt as you stir.) Stir until soft and gooey.

Remove the matzo pieces from oven. Dip each matzo piece into the melted chocolate. Lay flat and sprinkle lightly with the course kosher salt. If you like nuts, sprinkle with the toasted pecans.

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MATZO, CHICKEN AND VEGGIE STUFFED ZUCCHINI

Recipe courtesy of the Manischewitz Company.
manischewitz.com

Makes 8 servings

4 large unpeeled zucchinis
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 cups sliced mushrooms, such as baby portobello or button mushrooms
1 red bell pepper, diced
1 cup shredded carrots
2 celery stalks, diced
3–4 Manischewitz matzos, broken into crouton-sized pieces
1 teaspoon dried oregano
2 cloves fresh garlic, minced
Kosher salt, to taste
Fresh-ground black pepper, to taste
1 pound ground chicken, cooked

Preheat oven to 375º.

Cover a baking sheet with aluminum foil. Slice zucchini in half lengthwise. Scoop out insides, leaving at least a ¼-inch-thick layer of zucchini on skins. Reserve the insides in a bowl.

Place zucchini halves skin side down on baking sheet, spacing 1 inch apart. Sprinkle with salt and pepper to taste.

In a large skillet over medium-high heat, warm the olive oil and sauté the onion for about 3 minutes. Add the mushrooms and mix well. Continue to sauté for another 2–3 minutes. Add the reserved zucchini insides and the remaining vegetables plus the matzo and all the spices. Mix well and continue to sauté for another 2 minutes.

Remove from heat and spoon into a large mixing bowl. Add the cooked ground chicken and mix well. Stuff the insides of the zucchini with the prepared mixture. Bake for 35–40 minutes.

Transfer hot zucchini to a platter and serve

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ROYAL TRUMPET FRIES

Courtesy of Stephanie McCue of Mushrooms Etc., located at the Stockton Market

3 or 4 large royal trumpet mushrooms (also called king oysters or eryngii)
Coconut oil (or oil of your choice)
Za’atar (a Middle Eastern spice blend recipe below)

Preheat your oven to 375°. Thinly slice mushrooms lengthwise with a sharp knife or mandoline. Toss lightly with oil of your choice. Sprinkle with za’atar. Place on a shallow baking sheet and bake for about 10 minutes until golden, turning once to make sure they do not burn.

Za’atar

1 tablespoon fresh oregano
1 tablespoon sumac
1 tablespoon thyme
1 tablespoon ground cumin
1 tablespoon sesame seeds, either crushed or whole
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Use a mortar and pestle to mix all the spices together. Sprinkle onto mushrooms to taste and reserve the rest for later use.

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STRAWBERRY AND ASPARAGUS SALAD

Recipe courtesy Stephanie Spock

Before the colorful tomatoes, peppers and squash of the season, there is the bright red beauty of the strawberry. In early spring when the markets are full of local greens, strawberries seem almost magical as they burst forth in all their wonder. Plant strawberries in the early spring or fall. Planting bare-root plants will give you fruit a year or two earlier than planting from seed. They will yield for about 3 to 4 years and need little care beyond watering and weeding. The plants produce runners, so every year you can expand your crop by planting these offshoots and get even more fruit. In my experience, the most important step when planting strawberries is a layer of thick mulch to block out weeds that can smother your plants. A ten-foot row can yield over 15 pounds with minimal input, and there is nothing like a fresh, local strawberry in the springtime. —Stephanie Spock, farmer, Rolling Hills Farm

ROLLING HILLS FARM
Lambertville
267.614.3579
rollinghillsfarm.org

For the salad:

1 bunch asparagus
1 pound strawberries
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
10 ounces baby spinach leaves
1 cup cooked quinoa

For the strawberry-tahini dressing:

4 tablespoons sesame tahini
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
4 tablespoons reserved strawberry/balsamic liquid
1–3 tablespoons water

Preheat your oven to 400°. Get out two rimmed baking sheets (glass baking dishes will also work). Rinse your asparagus and cut into 1-inch pieces, discarding the very bottom woody portion. Rinse your strawberries, remove the stems and cut in half.

On one of the baking sheets, toss your chopped asparagus with the olive oil and sprinkle with some salt and freshly ground black pepper. Toss your chopped strawberries on the second baking sheet with the balsamic vinegar. Put both baking sheets in your preheated oven to roast. After 10 minutes remove the strawberries and set aside to cool. Give the asparagus a stir and continue roasting it for another 5 minutes. Remove the asparagus and set aside to cool.

Carefully transfer the cooled strawberries to a colander or strainer that is sitting over a liquid measuring cup or bowl. You want to reserve the balsamic/strawberry liquid to use in the dressing. Also, collect and save any juices that are on your baking sheet.

Make your strawberry-tahini dressing by combining all the dressing ingredients in a small bowl and stirring to combine. If you don’t have a full 4 tablespoons of the strawberry-balsamic liquid, you can make up the remaining volume with some plain balsamic vinegar. Add a couple tablespoons of water to thin the dressing to your desired consistency.

When you are ready to serve the salad, toss the spinach with the strawberry-tahini dressing until the leaves are nicely coated. Use as much or as little dressing as you like. Divide the dressed spinach onto plates. Top with the roasted strawberries, quinoa and asparagus. Serve immediately. Serves 3–4 people

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