Tag Archives | Winter 2009-2010 Recipes

STIR-FRIED BRUSSELS SPROUTS

Cynthia Nappa, Specialty Foods ManagerDelicious Orchards, Colts Neck

This recipe is a nice accompaniment to holiday roasts or a day after supper. The sprouts are crisp and an appealing dish as a side. The extra texture of scallions and almonds add to the flavor to these “little cabbages”.

  • 1 pound Brussels sprouts
  • 1 tablespoon sunflower oil
  • 6-8 scallions cut into 1-inch lengths
  • 2 slices fresh ginger
  • 1 and 1/2 ounces slivered almonds
  • 2/3 - 3/4 cup vegetable or chicken stock
  • salt
  1. Remove any large outer leaves and trim the bases of the Brussels sprouts. Cut into slices about 1/2 inch thick.
  2. Heat the oil in a wok or heavy frying pan and fry the scallions and the ginger for 2–3 minutes, stirring frequently. Add the almonds and stir-fry over moderate heat until both the scallions and almonds begin to brown.
  3. Remove and discard the ginger, reduce the heat and stir in the Brussels sprouts. Stir-fry for a few minutes and then pour in the stock and cook over low heat for 5–6 minutes or until the sprouts are nearly tender.
  4. Add a little salt, if necessary, and then increase the heat to boil off the excess liquid. Spoon into a warmed serving dish and serve immediately. (Serves 4.)

Route 34 South, Colts Neck
800-624-1893; deliciousorchardsnj.com

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HUNGARIAN BEEF GOULASH

Heinrich K. Aichem, Chef de la Cuisine Black Forest Inn, Stanhope

Hungarian beef goulash is one of the first recipes I cooked with myfather. I’m 42 now, and even after 30 years, I haven’t tired of the warmth and comfort this recipe brings to the soul in wintertime.

  • 1 and 1/2 pound beef stew meat, cut into cubes
  • 1 tablespoon butter
  • 1 onion, sliced
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon zest
  • 1 teaspoon ground caraway seeds
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh marjoram, chopped
  • 2 tablespoons paprika
  • 3 tablespoons tomato puree
  • 1 quart beef stock
  1. Sauté beef in a skillet, browning on all sides. Remove from pan and set aside.
  2. In same skillet, add butter, onion, garlic, lemon zest and caraway. Add thyme and marjoram as well. Saute until onions
    are soft, then add paprika, tomato puree and beef stock.
  3. Simmer and add beef, cooking until meat is fork tender.
  4. Season to taste with salt and pepper. Serve with egg noodles and your favorite Merlot or Syrah wine. (Serves 4.)

blackforestinn.com

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GRATED SWEET POTATO CASSEROLE

Amy Hunter, Co-Owner Hunter’s Farm Market, Cinnaminson

My mom, Barbara, has been making this casserole for as long as I can remember. It’s a great sidedish but is sweet enough to be served as a dessert. I like it because it is simple and highlights one of our specialty crops, sweet potatoes.

  • 2 cups grated raw sweet potatoes (unpeeled)
  • 4 eggs, beaten
  • 3 tbsp butter
  • 2 cups whole milk
  • 2 tbsp flour
  • 3/4 cup sugar
  • Dash of salt
  • Cinnamon and nutmeg to taste
  1. Mix all ingredients and put in a greased casserole dish.
  2. Bake at 350° for one hour.
  3. Serves 3 to 4 people and can be easily doubled.
  4. You may also use your favorite sugar substitute.
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CLASSIC BOLOGNESE SAUCE

Kathleen Galante, Chef-Owner New Gladstone Market, Gladstone

This is a favorite recipe of mine to serve to family and friends with a mixed green salad, a loaf of crusty bread and a glass of Italian red wine. The ultimate comfort food!

  • 1 pound high-quality ground beef
  • 1/2 pound lean ground pork
  • 4 ounces smoked Italian ham (pancetta)
  • 1 large minced onion
  • 1/2 cup minced celery (strings removed)
  • 1/2 cup minced carrots
  • 4 cloves minced garlic
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup dry white wine
  • 1 cup milk
  • 2 pounds Italian canned plum tomatoes with liquid
  • 2 cups natural beef stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 3 bay leaves
  1. In a large saucepan, heat butter and olive oil. Add pancetta and cook about 4 minutes until fat is rendered. Add onion, garlic, carrots and celery over low heat. Sweat the vegetables for 5 to 6 minutes.
  2. Add the ground meat and cook over low heat, breaking up meat with a fork. Add the salt and pepper. Add the milk and simmer gently.
  3. Stir until milk is completely evaporated. Add wine and simmer until evaporated. Add the tomatoes, stock, bay leaves and thyme.
  4. Simmer slowly, stirring occasionally, for about 2 hours, partially covered. If sauce becomes too thick, add water whenever necessary.
  5. Bring large pot of water to a boil. Add salt. Cook your favorite pasta. Add the sauce and serve immediately. Top with freshly grated parmesan cheese if desired. (Serves 6–8.)

gladstonemarket.com

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BITTER MELON WITH BLACK BEAN SAUCE

By Judy Wu

  • 1 medium-size bitter melon
  • 1–2 tablespoons canola or vegetable oil
  • 1/2 pound ground pork
  • 2–3 cloves garlic, crushed
  • 2 small chili peppers, sliced (optional)
  • 3 heaping teaspoons black bean sauce, including the liquid in the jar pinch of sugar

Boil water in a pot for blanching the melon. Cut the melon in half, scoop out the seeds and the soft white flesh with a teaspoon. Slice thinly (not paper thin). Drop melon slices in boiling water and bring it back to boil for about 2–3 minutes. Drain. Heat oil on high heat in a wok or pan, add ground pork and stir constantly until half cooked. Add garlic and chili peppers and stir-fry for another minute. Add black bean sauce and stir until the pork mixture is almost dried. Add the melon and stir-fry until the melon slices are well coated by the ground meat. Add sugar and stir quickly.

Serve immediately over rice.

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CHOLE (sometimes called Chana Masala)

By Shilpa Toolsidas

  • 2–3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin
  • pinch asafetida powder
  • 5–7 curry leaves (optional)
  • 1/4 teaspoon turmeric
  • 1 teaspoon fennel seeds
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 pound garbanzo beans soaked overnight and cooked, OR 2 15-ounce cans
  • 1 teaspoon garam masala (such as Badshah’s Chole Masala)
  • 1/2 teaspoon cinnamon
  • 1/4 can tomato paste
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 cup water
  • fresh cilantro to garnish
  1. Heat the oil; add mustard seeds, cumin, asafetida, curry leaves (in that order, as mustard seeds burn the slowest). Close pot for a few seconds.
  2. Open lid, and add turmeric, fennel seeds, onion and garlic. Sauté until onions are soft and slightly golden, about 2–3 minutes. Add cooked beans and the rest of the ingredients and mix well. Let simmer till the sauce thickens. Garnish with cilantro. (Note: This tastes especially good after a few hours, or the next day.)
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SAGE RICOTTA GNOCCHI WITH PARSNIPS, LEEKS AND TOASTED ALMONDS

by The Frog and The Peach, New Brunswick

Gnocchi:

  • 1 pound fresh ricotta cheese
  • 1 whole egg
  • 1 egg yolk
  • 1 ounce Parmesan cheese, finely grated
  • 1 and 1/3 ounces semolina flour
  • 3 and 1/2 ounces all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons finely chopped sage
  1. Wrap ricotta cheese in cheesecloth or a towel and squeeze out as much excess liquid as possible. In a large mixing bowl combine the ricotta and all the other ingredients; work together by hand until all ingredients are incorporated. The dough should be quite tacky; if too wet, simply add a little more flour.
  2. Once the dough comes together, knead it on the counter, using enough flour to keep it from sticking, for 3–4 minutes. Be careful not to overwork the dough or it will make the gnocchi tough.
  3. Bring a large pot of water to a boil, and season it with salt so it tastes like the sea. Also prepare a large bowl of ice water for shocking.
  4. With your hands, roll the dough on the counter (use flour to prevent sticking) into a long cylinder about a half-inch in diameter.
  5. Using a small paring knife, cut the cylinder down into halfinch pieces; they should look like small pillows.
  6. Place the gnocchi into the boiling water and cook them until they float. Once they do, allow them to cook for 2 minutes more.
  7. Then remove from the boiling water and place into the ice water to cool. Remove from the ice water and lay out onto a towel to dry.

Finishing Procedure:

  • 4 tablespoons butter
  • 1 cup leeks, small dice
  • 1 cup parsnips, small dice, boiled until tender then cooled
  • 1/2 cup white wine
  • 2 cups chicken or vegetable stock
  • 2 tablespoons grated Parmesan cheese
  • 1 and 1/2 tablespoon salt
  • 2 teaspoons fresh cracked pepper
  • 1 tablespoon finely chopped sage
  • 1 cup sliced almonds, toasted
  • 2 tablespoons almond oil (if not available, a good extra-virgin olive oil will do)
  1. Heat a large skillet on the stove until quite hot. Add half the butter and allow it to melt and turn brown. Add the parsnips and leeks, allowing them to caramelize a bit. Then add the gnocchi and allow them to brown a bit, moving them around constantly to prevent them from sticking.
  2. Once the gnocchi has browned a bit remove from the heat and add the wine. Return to the heat and allow the wine to reduce by half. Then add the chicken or vegetable stock and bring to a simmer.
  3. Simmer for 3–4 minutes, then add Parmesan cheese, salt, pepper, sage, toasted sliced almonds, and almond oil. Then, over low heat, stir in the remaining half of the butter until melted.
  4. Serve in a bowl, garnished with grated Parmesan cheese and (this is optional) leeks which have been julienned, tossed in flour, and fried in hot oil until crispy. (Serves 4.)
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