Category: Recipes

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JUDI’S RECIPES – Rhubarb cake

June 6, 2017

Hi everyone!

Welcome back to the Carnegie Hill CSA. I hope you all had an easy winter. Now if the rain will just stop, we can all have a wonderful late spring.

This week I have a nice recipe for a rhubarb cake. I always get questions about what to do with the rhubarb. The cake is sweet – most people find rhubarb to be tart. Try this – you’ll love it!

Ingredients

  • 1 cup plus 1 TBS sugar, divided
  • 1/2 cup (8 TBS) unsalted butter, softened at room temperature
  • 2 eggs
  • 1 cup Greek yogurt
  • 1 TBS orange zest
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal (available in most supermarkets)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • About 3/4 lbs (12 oz.) rhubarb
  • 1/3 cup sliced almonds
  • Powdered sugar for serving, if desired

Instructions

  1. Preheat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. (available in household goods stores or in Chinese markets). Then generously coat the parchment paper and the sides of the springform pan with non-stick cooking spray. Set aside.
  2. In the bowl of your stand mixer with the paddle attachment (or using a hand mixer), beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the extracts on medium speed.
  3. In a medium bowl, combine the flours, baking powder, baking soda and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
  4. Trim and discard any leaves and woody ends from the rhubarb. If the rhubarb stalks are wide, slice them in half lengthwise. Then cut the rhubarb stalks into pieces about 1 1/2-inches in length.
  5. Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. The batter will be thick and a bit sticky. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. Then spread the remaining cake batter over the rhubarb. Arrange the remaining rhubarb pieces on top. Sprinkle the sliced almonds and the remaining 1 tablespoon of sugar over the surface of the cake.
  6. Transfer the cake to your preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cake form the oven and set it on a wire rack to cool. Once cooled, run a knife around the outer edge of the cake and release the sides of the springform pan. Cut the cake into slices and serve with a dusting of powder sugar, if desired.
  7. The cake can be stored at room temperature in an airtight container for up to 2 days.

 

HELPFUL HINT: When you buy fruit in a grocery or supermarket, I’m sure you’ve noticed those little labels that you have to pull off each piece of fruit. Well, those labels contain important information. Those numeric codes have meaning.

If the code has 4 digits, the produce is not organic.

If the code has 5 digits, beginning with the number 9, the produce is organic.

If the code has 5 digits, beginning with the number 8, the produce is a GMO product.

Just thought you’d like to know.

 

I hope you enjoy all the delicious greens we are getting. Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK #25

Hi Everybody,

This is it – our last week together! It’s been a great season, and now we get ready to hunker down for the winter.

This week’s recipe utilizes three items from your share: squash, sage and shallots. It’s a yummy dish that would be a great side for Thanksgiving, especially if you have any vegetarians on your guest list.

BUTTERNUT SQUASH WITH SAGE AND SHALLOTS

2 TBS olive oil

3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)

1 butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)

1/2 cup reduced-sodium chicken broth or water

1 TBS packed brown sugar

1/2 tsp finely chopped fresh sage

1/2 tsp salt

1 tsp balsamic vinegar

1/4 tsp black pepper

 

  1. Heat the oil in a 12-inch heavy skillet over moderate heat until hot but not smoking,
  2. Cook the shallots and the squash, stirring, until the shallots are softened, about 5 minutes.
  3. Add the broth, brown sugar, sage, and salt, stirring until the sugar is dissolved.
  4. Simmer, covered, stirring occasionally, until the squash is tender, 8 to 10 minutes.
  5. Remove from the heat and stir in the vinegar, pepper, and salt to taste.

I hope you enjoy this recipe, and that you have a wonderful, warm, delicious Thanksgiving with friends and family. Enjoy the winter – I’ll miss you! Looking forward to seeing you next June and seeing how your children have grown, how you’ve passed the cold months and what stories you have to tell.

Have a delicious week!

Best,

Judi

P.S. Come to the potluck dinner on November 29th. You’ll love it! People bring their significant others, their kids and friends and there is a lot of wonderful food, too!

 

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JUDI’S RECIPES – WEEK #23

NOVEMBER 8, 2016

Greetings!

Please remember to vote. Your vote counts!

This week we are getting more butternut squash, a vegetable that has become a Thanksgiving staple, as much as pumpkin is. Today’s recipe will make a great side dish for the holidays. It is a butternut squash gratin. Both savory and sweet – it’s delicious!

BUTTERNUT SQUASH GRATIN

  • ½ tsp. salt
  • 1 Butternut Squash, peeled and thinly sliced
  • ¼ c. chicken broth
  • 1 Tbsp. margarine or butter
  • ½ c. panko (Japanese-style bread crumbs)
  • 1½ oz. Parmesan cheese
  • 1 Tbsp. olive oil
  • 1 tsp. fresh thyme leaves
  • ¼ tsp. crushed red pepper
  1. Preheat the oven to 400 degrees F.
  2. Grease a shallow 2-quart baking dish.
  3. Sprinkle 1/4 teaspoon salt all over the squash. In the prepared baking dish, arrange the squash in overlapping layers.
  4. Pour the broth into the dish.
  5. Dot the squash with the butter or margarine. Cover tightly with foil and bake 35 minutes, or until a knife pierces through the squash with only slight resistance.
  6. Meanwhile, in a small bowl, combine the panko bread crumbs, Parmesan, oil, thyme, red pepper, and 1/4 teaspoon of salt until well mixed.
  7. Uncover the squash and sprinkle evenly with the panko mixture. Bake, uncovered, for 12 to 15 minutes more, or until the crumbs are golden brown. Garnish with thyme sprigs.

BONUS RECIPE

I had a conversation with a member last week at the site, in which we discussed what else could be done with butternut squash, and I mentioned butternut squash oven fries. She seemed insterested, and they really are delicious , so here’s the recipe:

BUTTERNUT SQUASH OVEN FRIES

  • 1 small (1-2 lb) butternut squash, peeled, de-seeded, and sliced into “fries”
  • 1 tbsp. olive oil (you can use more if needed!)
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried basil
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne powder
  1. Preheat the oven to 450F. Line a baking sheet with a silicone liner if available (placing the fries right on the pan works too!)
  2. Place the fries into a bowl with the olive oil. Toss until all the fries are coated. Season with the remaining ingredients and mix until combined.
  3. Pour the squash onto the baking sheet and evenly spread out so no pieces overlap.
  4. Bake for 20 minutes. Flip, and continue baking for another 10-20 minutes, or until desired crispiness is reached.
  5. Helpful Hint: Cooking  time will vary depending on the thickness of your squash pieces. If you see browning, you can always flip your fries earlier.

I think you’ll love these dishes. Please enjoy them and have a delicious week!

Best,

Judi

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JUDI’S RECIPE – WEEK 21

OCTOBER 25, 2016

Hi Everybody!

Okay, it’s clear that summer is over. Drag out those cozy sweaters and the warm socks and let’s get ready to face winter. Daylight Savings Time ends one week from Sunday (ugh!).

 

So, it’s time to think about – soup! This is a great autumn soup, made with this week’s carrots. Try it with a swirl of sour cream on top.
CARROT AND CORIANDER SOUP
2 TBS olive oil
1 onion, thinly sliced
1lb of carrots, or 3 cups of baby carrots
1 large clove garlic, crushed
1 tsp ground coriander
 2 pints vegetable or chicken stock
1 large bunch fresh coriander (cilantro), roughly chopped
salt and freshly ground black pepper
  1. Heat the oil in a large pan and add the onions and the carrots.
  2. Cook for 3-4 minutes until they start to soften.
  3. Stir in the ground coriander and season well. Cook for 1 minute.
  4. Add the stock and garlic and simmer until the vegetables are tender, about 20 minutes.
  5. When the vegetables are cooked, transfer the soup to a blender and blend until smooth.
  6. Add the chopped cilantro leaves after you have blended the soup, if you prefer the leaves to be cooked then cook the soup for a minute or two more.
  7. Taste and adjust the seasoning.
  8. You can serve it as it is or with a swirl or sour cream on top.

I hope you enjoy this warm and satisfying autumn dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK #20

October 18, 2016

Hi Everybody,

What crazy weather! I guess we should enjoy these unusually warm temperatures. They aren’t going to last much longer.

This week we are getting Brussels Sprouts and I don’t know about you, but I’m getting tired of just roasting them all the time. Here’s a good recipe for caramelized sprouts with nuts. Try it – you’ll like it!

CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS

1 lb. brussels sprouts, washed and trimmed

3 TBS melted unsalted butter

1 small red onions cut into strips

3 TBS red wine vinegar

1/2 TBS sugar

salt and pepper to taste

1/4 cup coarsely chopped pistachios


  1. Place Brussels sprouts in a steamer basket over boiling water. Cover the saucepan and steam 8-10 minutes or until the Brussels sprouts are tender yet crisp. Drain.
  2. Melt the butter in a deep skillet, add the onions and 2 tablespoons of vinegar. Cook until the onions brown.
  3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
  4. Season with salt and pepper to taste and garnish with pistachios. Enjoy!

I hope you love this one as much as I do.

have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 17

September 27, 2016

Fall has made its appearance! Temperatures are lower and the leaves are just beginning to turn colors. Time for some hearty foods. The root vegetables are starting to come in.

This recipe is one from my childhood. My grandmother served it on late summer and early fall afternoons. It’s a cold soup, popular at Jewish resorts in the Catskill Mountains, that is served with a hot potato in the middle of the bowl. Delicious!

COLD BORSCHT
5 medium fresh beets (about 2 lbs, without tops)
Kosher salt
2 cups chicken stock
1 pint sour cream, plus extra for garnish
1/2 cup plain yogurt
1/4 cup sugar
2 TBS freshly squeezed lemon juice
2 tsp white wine vinegar
1 1/2 tsp freshly ground black pepper
2 cups English cucumber, peeled and seeded, then diced
1/2 cup chopped scallions, both white and green parts
2 TBS chopped fresh dill, plus extra for garnish

Small white potatoes

1. Put the beets in a pot of boiling salted water. Cook uncovered for 30 – 40 minutes, until the beets are tender. Remove the beets and allow to cool. Strain the cooking liquid through a fine strainer and cool.

2. In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon of salt, and the pepper.

3.Peel the cooled beets with a small paring knife or rub the skins off with your hands. Dice the beets or cut in matchsticks.

4. Add the beets, cucumber, scallions, and dill to the bowl of soup. Cover with plastic wrap and chill for at least 4 hours or overnight. While the soup is chilling, peel the potatoes and boil until tender. Either keep them hot or reheat in the microwave just before serving time.

5. Season to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill. Just before serving, add a hot boiled potato to the middle of each serving.

 

I hope you love this soup as much as I do. I just had some in St. Petersburg, Russia. Heavenly!

Have a delicious week!

Best,

Judith

 

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JUDI’S RECIPES – WEEK #16

Sept 20, 2016

Greetings!

Fall is just around the corner, so it’s time to start thinking about those lovely autumn greens and hearty root vegetables.

This week we are getting both kale and collards. Time for a nice kale and collard pesto! This recipe makes a cold, no-cook sauce that’s great on pasta, potatoes, rice, poultry, fish – anything!

 

KALE AND COLLARD GREENS PESTO

1 small bunch collard greens, stems removed

1 small bunch kale, stems removed

Kosher salt

3 garlic cloves, chopped

1½ ounces grated Parmesan (about ½ cup)

1 cup olive oil

½ cup unsalted, roasted peanuts

1 Tbs finely grated lemon zest

1 Tbs fresh lemon juice

Freshly ground black pepper

  1. Cook the collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds.
  2. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeezing out as much liquid as possible (to avoid a watery sauce).
  3. Coarsely chop the greens and place in a food processor.
  4. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice. Process on low speed until a coarse but well-blended mixture forms (a little texture is good).
  5. Season with salt and plenty of pepper.

HELPFUL HINT: This pesto can be made one day ahead. Cover it with plastic wrap, pressing the wrap directly onto the surface of the pesto, and refrigerate.

I hope you enjoy this easy recipe. Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 13

August 30, 2016

Hi Everybody!

Fall is creeping up on us. In addition to the fabulous tomatoes, a summer delight, this week we are getting broccoli! It’s a great cruciferous vegetable, low in calories and big in taste. I think a nice simple broccoli recipe is in order.

ROASTED BROCCOLI WITH ASIAGO CHEESE

1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns

3 TBS olive oil

1 cup grated Asiago cheese

  1. Preheat oven to 450°F.
  2. Cut each crown of broccoli lengthwise into 4 spears.
  3. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper.
  4. Transfer broccoli to large rimmed baking sheet.
  5. Add grated Asiago cheese to same bowl.
  6. Roast broccoli until it is crisp-tender and the stalks begin to brown, about 25 minutes.
  7. Return broccoli to the bowl with the cheese. Using tongs, toss to coat.

That’s it! Simple, no?

I will be away for the next two weeks. Will miss you all and will see you again on Tuesday, September 18th.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 12

August 23, 2016

Hi Everybody,

We are entering tomato heaven! Lots of beautiful ripe tomatoes coming in this week’s share.

Since tomatoes have a limited shelf life, a recipe that uses a lot of tomatoes is a good one, I think.

This recipe is for a deep dish tomato pie, adapted from a Food Network recipe. Don’t be put off by the number of ingredients. Your actual work time will only be about 30 minutes.

DEEP DISH TOMATO PIE

Dough:
3 1/2 cups all-purpose flour, plus more for dusting
1/4 cup grated Parmesan cheese
1 TBS sugar
1 tsp kosher salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice and kept very cold, plus more for greasing the baking dish
1 TBS white or cider vinegar
1/3 cup ice water, plus more if needed
Filling:
3 1/2 lbs tomatoes, sliced 1/4-inch thick
3 tsp kosher salt
1 tsp light brown sugar
1 TBS olive oil
1 large onion, chopped
1 TBS fresh thyme leaves
1 cup shredded pepper Jack
1 cup shredded mozzarella
1/2 cup fresh parsley leaves, chopped
3 scallions, sliced
1/4 cup plus 1 TBS breadcrumbs
1 small clove garlic, minced
2 TBS unsalted butter, cut into small pieces
1 large egg, beaten

1. For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-size bits of butter.
2. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 TBS ice water.

3. Turn the dough out on a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining dough. Wrap each piece tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.

4. Adjust an oven rack to the bottom position and preheat the oven to 400 degrees. Butter an 8-inch-square baking dish.

5. For the filling: Toss the tomatoes with 2 teaspoons salt in a large colander set over a large bowl. Let stand, gently tossing about every 10 minutes, until the tomatoes release some of their juices, about 30 minutes. Drain the juices from the bowl, add the drained tomatoes and toss with the brown sugar and the remaining 1 teaspoon salt.

6. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Transfer the onion to a medium bowl, stir in the thyme and let cool. Add the pepper Jack, mozzarella, parsley, scallions, 1/4 cup of the breadcrumbs and the garlic to the onions and stir to combine.

7. To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment or plastic wrap and roll into a rough 14-inch square (if the dough gets too soft, put it in the refrigerator to firm up and then continue rolling). Roll the remaining dough into a rough 12-inch square.

8. Transfer the larger piece of dough to the prepared baking dish. Gently press the dough along the bottom and up the sides of the dish. There will be overhang on all sides. Sprinkle the bottom with the remaining 1 tablespoon breadcrumbs; top with the cheese mixture spreading it in an even layer.

9. Then add the tomatoes. Dot with the butter. Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie.

10. Bake until the crust is dark golden brown and the filling bubbles out a little through the slits, 1 hour to 1 hour and 10 minutes. (If the crust browns too quickly, cover the pie loosely with foil.)

11. Let cool at least 2 hours before serving.

HELPFUL HINT: Tossing the tomatoes with salt helps release some of their juices so you don’t have a soggy pie.

I hope you enjoy this pie. It really is yummy!
Have a delicious week.
Best,
Judi
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JUDI’S RECIPES – WEEK 11

August 16, 2016

Alright – tomato season is here!

If you want to capture this finest flavor of summer and be able to enjoy it all winter, try this simple recipe for a tomato sauce that will freeze beautifully for six months.

QUICK FREEZER TOMATO SAUCE

6 pounds (approximately 8) heirloom  tomatoes

1 cup olive oil

6 garlic cloves, sliced

1½ tsp red pepper flakes

1 tsp Kosher salt

4 basil sprigs, leaves left on stems

Kosher salt, to taste

1. Bring a medium pot of water to boil. Meanwhile, cut an “X” across the top of each tomato. Prepare an ice bath in a bowl and set it next to the stove.

2. Working in batches, submerge each tomato in the boiling water for approximately 30-45 seconds, until the skin around the cut starts to pull back from the flesh. Immediately transfer the tomatoes to the ice bath and allow to cool for a moment. Remove the skins from the tomatoes and discard. Roughly chop the tomatoes, removing the cores and any tough pieces that remain, and discard.

3. In a large Dutch oven or heavy-bottomed pot over medium heat, add the olive oil, garlic and pepper flakes. Cook for 1 to 2 minutes, allowing the garlic to become fragrant but careful not to burn the pepper flakes.

4. Add the chopped tomatoes, salt and basil to the pot, stirring to combine. Allow the sauce to simmer, stirring often to prevent burning.

5. After 1 hour, remove and discard the basil. Continue cooking the sauce over medium heat.

6. When the sauce reaches your desired thickness, season with salt to taste.

7. Serve immediately, or allow to cool and transfer to quart containers and freeze for up to 6 months.

NOTE: This method of boiling and chilling the tomatoes is easiest if you do one tomato at a time.

HELPFUL HINT: An easy way to peel garlic is to lay the whole clove on the counter or cutting board and lay the side of a broad knife on top of it. Make a fist and smash the knife. The skin will come right off the garlic.

That’s it. Stay cool and hydrated and have a delicious week!

Best,

Judi