We are wending our way toward the end of the season. Will we miss picking up our vegetables in the street? I think not. Still, our crack Core Group has made it as easy as possible.
This week’s recipe is a soup. It’s a cowboy-style butternut squash soup.
COWBOY BUTTERNUT SQUASH SOUP
1 large butternut squash
1 TBS olive oil
1 large onion, diced
1 medium red bell pepper, diced
2 jalapeno peppers, seeds and ribs removed, diced
3 cloves garlic, minced
2 tsp cumin
1 1/2 tsp kosher salt, plus more to taste
1 tsp coriander
1 tsp dried oregano
1 tsp smoked paprika (or regular paprika)
1/2 tsp cinnamon
1/4 tsp cayenne pepper, optional
4 cups vegetable or chicken stock
Juice of 1 orange
Juice of 1 lime
Prick the squash all around. Place it in the microwave and bake for 4-5 minutes, depending on the size of your microwave and the size of the squash. Test it with the tines of a fork, and cook a little longer if it doesn’t feel tender. When it is cooled, cut the squash in half and scrape out the seeds and discard. Then either peel the squash with a peeler, or simply use a spoon to scoop out the flesh, and cube it.
Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until they are translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapenos, and saute until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds.
Add the squash and the stock to the pot. Bring it to a boil, and then reduce the heat to medium-low. Partially cover the pot and simmer until the squash is completely soft, about 20 to 25 minutes. Remove the pot from the heat.
Using a stick blender, puree the soup until creamy. Or, let the soup cool slightly, then blend in a blender or food processor.
Return the pot to low heat and stir in the orange juice and lime juice. Taste and add more salt or other spices to taste. If you’d like a thinner soup, stir in up to an additional cup of broth.
Serve with toppings on the side. Leftovers will keep refrigerated for up to 5 days, or frozen for up to 3 months.
HELPFUL HINT: The squash can be cooked a day or two ahead, and refrigerated until you are ready to make the soup.
SOUP TOPPINGS (to be served alongside the soup):
Chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas, chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas
This soup will keep you warm on those cold Autumn nights. I hope you enjoy it.
All the great fall leafy and root vegetables are in full swing now. Today’s recipe is a great cheesy, garlicky turnip dish.
TURNIPS WITH GOAT CHEESE, GARLIC AND SESAME SEEDS
1 head of garlic, halved horizontally
1¼ cups plus 2 TBS olive oil, plus more for drizzling
8 oz goat cheese
Kosher salt, freshly ground pepper
1 TBS sesame seeds
1 tsp finely grated lime zest
1 tsp chopped fresh oregano
1 tsp fresh thyme leaves
¼ tsp sumac
12 oz small turnips, peeled, half of them quartered and half thinly sliced.
1 TBS Sherry vinegar or red wine vinegar
Cilantro leaves and mint leaves (for serving)
Heat the oven to 350 degrees. Combine the garlic and 1 1/4 cups of the oil in a small baking dish. Cover the dish with foil and roast until the garlic is golden brown and tender, 45–50 minutes. Let it cool.
Remove the garlic from the oil and squeeze it until the cloves slip from the skins. Process the garlic in a food processor along with the goat cheese, 1/4 cup of the garlic roasting oil, and 2 tablespoons of water until smooth (this mixture should be spreadable). Season with the kosher salt and pepper.
Meanwhile, toast the sesame seeds in a dry skillet over medium heat until they are golden brown, about 1 minute. Transfer them to a small bowl to cool. Mix in the lime zest, oregano, thyme, and sumac.
Toss the turnips in a medium bowl with vinegar and 2 tablespoons of oil, then season them with salt and pepper. Divide the goat cheese mixture among four plates, top with the turnips, the sesame mixture, cilantro, and mint, and drizzle with more oil.
NOTE: Sumac is a Middle Eastern spice, with a lime-like flavor. It is available in Middle Eastern markets.
ANOTHER NOTE: Roasted garlic/goat cheese can be made one day ahead, covered and chilled. Bring the mixture to room temperature before using it. The sesame mixture can be made 4 hours ahead. Store it in an airtight container at room temperature.
The harvest continues to roll in, and the weather is constantly changing. Fall is fascinating!
This week, I have a great cauliflower recipe for you (it works with broccoli too). It’s a Chinese-style sticky and sweet cauliflower with sesame dish. It’s a great way to get your kids to eat those cole vegetables.
CHINESE CAULIFLOWER WITH SESAME
1/3cuplow-sodium soy sauce
1/4cuppure maple syrup,honey, or agave
1 ½tsptoasted sesame oil
1 1/2TBScornstarch or arrowroot
sesame seeds and scallions,for garnish
Preheat your oven to 450 degrees. Grease a baking pan or line it with parchment.
Cut the cauliflower into florets, then slice so one side of each floret is flat. Arrange the slices in a single layer in the prepared pan. Bake for 10 minutes on the center rack.
Meanwhile, whisk together the soy sauce, the sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring the mixture to a boil. While waiting, stir together the cornstarch and water until the cornstarch dissolves completely. When it boils, slowly whisk this mixture into the saucepan. Reduce the heat to medium and cook for 2 minutes, stirring more frequently once it returns to a boil. Cook until it thickens. You can also make the sauce ahead of time if you like. It will continue to thicken in the refrigerator.
Turn the cauliflower florets and bake for 10 additional minutes. If you like, you can now move the pan to the top rack and broil for 1 to 2 minutes.
Pour the sauce over the florets. Sprinkle sesame seeds and optional scallions on top, and serve.
This is great with a side of rice and a green salad.
Today we are getting garlic. If you are new to Carnegie Hill CSA, you may not have heard about Stoneledge garlic. I don’t know if it’s the soil or the tender care by our farmers (probably both), but it is superb.
So today, I’m posting a recipe you may have thought about making the last time you dined at a pizzeria: garlic knots! They are easy to make and so delicious! This recipe makes 24 knots.
1 lb prepared pizza dough, at room temperature (You can buy this at any supermarket or pizzeria)
All-purpose flour (for dusting)
5 cloves of garlic, finely chopped
garlic powder (for dusting
2 TBS olive oil, plus more for brushing
¼ cup (½ stick) unsalted butter
2 TBS finely chopped parsley
Divide the dough into 4 pieces, cover with plastic wrap, and let it rise 1–1½ hours. Line 2 rimmed baking sheets with parchment paper.
Working with 1 piece at a time and keeping remaining pieces covered, roll the dough on a lightly floured surface to a 6×4″ rectangle. Cut the dough into six 4×1″ strips. Sprinkle the dough all over with garlic powder, then flour. Roll 1 length of dough on your work surface with your hands to make a cylinder (it will look like a worm). Tie it into a single knot. The ends should just pass through the center without more than a 1″ overhang, so the dough will rise properly and not look like a bow. Transfer the knot to the prepared sheet. Repeat with the remaining dough. Brush the knots with oil, lightly cover with plastic, and let it rise in a warm spot until puffed, 1–1½ hours.
Preheat the oven to 400°. Bake the knots for 13 to 15 minutes, until golden brown.
While the knots are baking, melt the butter in a small saucepan over medium heat. Add the chopped garlic and cook, stirring, until just softened, about 2 minutes. Remove from the heat and stir in the parsley and the remaining 2 Tbsp. of oil. Generously season with salt. Transfer the butter mixture to a large bowl, add the warm knots, and gently toss until coated.
Try to keep from devouring them in the space of a few minutes. They are so good!
HELPFUL HINT: To get the garlic “fragrance” off your hands, just press your hand against something made of stainless steel.
ANOTHER HELPFUL HINT: Eat an apple the next morning. It will clean your breath!
As the harvest season continues, new delights show up every week.
This week, lovely carrots are coming. So, let’s make carrot hummus! It’s quick and easy and very delicious.
1 lb carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 TBS tahini
1 TBS chopped fresh cilantro, plus 1 tsp for garnish
juice of 1 lemon
Preheat the oven to 400 degrees.
Toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast for 20 – 25 minutes, until the carrots are tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool until just warm. Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons of water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons of olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.
HELPFUL HINT: Great dips deserve great dippers. Try pita chips, endive, baby bell peppers, radishes, celery, celeriac, blanched green beans and Persian cucumbers.
As summer comes to a close, the fruits and vegetables are a gift.
Today we’re getting delicata squash, a real fan favorite. The recipe is for sausage-stuffed delicata squash.
2 acorn squash, cut in half through the stem and seeded
2 tsp olive oil, plus more for rubbing the squash and oiling the dish
3/4 tsp kosher salt
6 oz chorizo or sweet Italian sausage, crumbled or cut into small pieces
1 cup chopped leeks
1 cup chopped apple or pear
Freshly ground pepper
2 cups sliced tender greens (like spinach, kale or Swiss chard), cut into ribbons
4 fresh sage leaves, coarsely chopped
2 cups cooked millet, rice, or quinoa
1/2 cup grated cheddar cheese
Preheat the oven to 375 degrees. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the baking dish with 1/2 teaspoon of the salt. Lay the squash cut-side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425 degrees.
Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo or sausage and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved sausage. Cook for another minute, stirring to combine, and remove from heat. Taste and adjust the salt and pepper if needed.
Flip the cooked squash over in the baking dish so it is flesh-side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.
As the Covid quarantine drags on, I hope we’re all in good health and staying sane. Not an easy job, these days.
Today we have a roasted bell pepper recipe with a twist – spaghetti!
Put the peppers directly over the flame of a gas-stove burner and roast until blackened all over. Alternatively, you can roast them under a broiler. Transfer the peppers to a large bowl, cover with plastic wrap, and let them stand for 15 minutes while they steam. Peel off the skins with your fingers, slice off the tops, and remove the ribs and seeds.
Bring a large pot of water to a boil, then add salt. Cook the pasta for two minutes less than instructed on the package. Drain
Preheat the oven to 350 degrees. Heat a large saute pan over medium-high heat. Swirl in the oil to coat, then add the anchovies, breaking them up with the back of a spoon until they are dissolved. Add the onion and capers and cook, stirring occasionally, just until the onion is softened, about 3 minutes. Pour in the vinegar and cook, stirring frequently, until the vinegar is almost evaporated. Add the pasta and toss to coat it.
Season the inside of each pepper with salt, then fill it with a heaping 1/2 cup of the pasta mixture, twirling the pasta with a fork to make it fit. Place the peppers side-by-side in a 2-quart baking dish. Bake until the pasta starts to brown in a few spots, 10 to 15 minutes. Let the peppers cool slightly before serving, topped with oregano or another herb.
Light the grill or grill pan, or preheat the broiler. In a blender or food processor, puree the serranos, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 tsp of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook it until just done, about 5 minutes longer.
Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass bowl and let it cool. Add the minced garlic, the 1TBS chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.
This dipping sauce can be used with anything from steak to fish.
I hope you enjoy these easy summer-friendly sauces.