Author: Judi

Posted on

JUDI’S RECIPES WEEK #5 – BAGNA CAUDA

July 6, 2017

Hello everyone! I hope your July 4 celebrations were all sparkling and wonderful.

Today I have a recipe for you that will stand you in good stead all summer, as it is great with any and all vegetables. Which means I don’t have to publish any more recipes! Not true, of course. I enjoy sending you these recipes. “Bagna Cauda” is Italian for “warm bath”, and that’s exactly what it is: a savory warm dip for vegetables. And please don’t say, “eeeuuuww” when you see anchovies on the list. They completely dissolve in the cooking and do not taste fishy in the least. Please trust me on this.

 

BAGNA CAUDA

Ingredients:

    • 1 head of garlic, each clove peeled
    • 3/4cup olive oil
    • 10 oil-packed anchovy fillets
    • 1/2 cup walnuts, finely chopped
    • Kosher salt, freshly ground pepper
    • 2 lemons, halved, divided
    • THIS IS HOW YOU DO IT
    • 1.Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15–20 minutes. (Reduce the heat if garlic is browning too quickly If you let it brown too quickly, it will become bitter).
    • 2. Using a slotted spoon, transfer the garlic to a cutting board and mash it into a paste.
    • 3. Add the anchovies and the walnuts to the garlic oil left in the pan and cook over medium heat, stirring occasionally, until the anchovies disintegrate and the walnuts are golden brown, 5–8 minutes.
    • 4. Remove from the heat, stir in the garlic paste, and season with salt and pepper. Transfer the bagna cauda to a shallow dish.
    • 5. Serve with raw vegetables of all kinds, cut into manageable pieces: baby artichokes, celery, carrots, turnips, cucumbers, radishes and hard boiled eggs cut in half. Enjoy the party!

 

HELPFUL HINT: You can fancy up the radishes by using a sharp knife to make semicircular cuts all around and then plunging them into ice water until you’re ready to use them. Radish roses! You can also make carrot curls by using a vegetable peeler to make long slices and then putting the slices in ice water.

 

I hope you enjoy this – I sometimes add butter to the mix also. It adds great flavor, but it also adds fat.

Have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES WEEK #4 – BEET BISCUITS

June 27, 2017

I hope you have all been enjoying the vegetables we’ve been getting. They certainly have been beautiful and delicious.

Today’s recipe features the beets we’re getting. These biscuits, which come out looking pink and a little flatter than plain biscuits, are really tasty and easy to make.

 

BEET BISCUITS

Ingredients:

3 small beets, trimmed and scrubbed

1/4 cup buttermilk

2 cups all purpose flour, plus more for flouring the board

1 tsp kosher salt

1/2 tsp baking soda

8 TBS cold unsalted butter, cut into small cubes

 

  1. In a saucepan, cover the beets with water 2 inches higher than the beets. Bring to a boil and then lower the flame and simmer until a knife easily pierces the beets (30 – 45 minutes).
  2. Drain and cool for 10 minutes, then rub off the skins and cut the beets in quarters.
  3. Puree the beets. You should have about 1 cup of puree. Transfer to a bowl and whisk in the buttermilk.
  4. Place your oven rack in the middle of the oven and preheat the oven to 500 degrees.
  5. Sift the dry ingredients into a medium-sized bowl. Cut in the butter with a pastry blender or two knives, until the butter is in pea-sized pieces.
  6. Chill until the butter is hard, about 10 minutes.
  7. Scrape the beet puree into the flour mixture and stir with a wooden spoon until the mixture just comes together around the spoon. This will be a wet sticky dough, with chunks of butter visible.
  8.  Turn the dough out onto a well floured surface and knead about 10 times, incorporating enough flour so the dough no longer sticks to your hands. Be sure to keep the board well floured.
  9.  Pat the dough out until it is 1/8 inch thick. Use a biscuit cutter or a glass to cut the dough into 2 inch rounds.
  10.  Place the biscuits on an ungreased heavy baking sheet and bake for 9 to 11 minutes. Let them sit for a few minutes and then serve. They are great with cream cheese.

 

HELPFUL HINT: After you cut the first round of biscuits, pat the flour out again and cut some more. This second round will not be as tender as the first ones, but they will still be delicious.

I hope you enjoy the biscuits and all the veggies.

Have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES WEEK 3 – PASTA WITH PROSCIUTTO AND ARUGULA

June 20, 2017

We’ve had some really wacky weather lately, which means that the good folks at Stoneledge Farm have had to work even harder to produce the beautiful vegetables we have been getting. We are so lucky!

Today I have a quick and easy recipe that uses fresh arugula. Perfect for a hot night!

 

Pappardelle with Prosciutto and Arugula

INGREDIENTS

1/2 lb pappardelle or fettuccini

Kosher salt

2 TBS olive oil

2 TBS unsalted butter

2 leeks, white and pale greens only, halved lengthwise and thinly sliced

1/4 cup chopped fresh chives

2 tsp finely grated lemon zest plus more for serving

1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)

1/3 cup finely grated Parmesan plus more for serving

Freshly ground black pepper

3 oz prosciutto, torn into 1″ pieces

Preparation

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups of the pasta cooking liquid.
    2. Meanwhile, heat the oil and butter in a large pot over medium heat. Add the leeks and cook, stirring often, until softened but not browned, approximately 5-8 minutes.
    3. Add the pasta, chives, half the lemon zest, and 3/4 cup of the pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats the pasta, about 4 minutes.
    4. Add the arugula and 1/3 cup of Parmesan, season with salt and pepper, and toss to combine. Add the prosciutto and toss again. Top the pasta with more lemon zest and Parmesan.

Helpful Hint: Add the prosciutto at the last minute, so it stays nice and pink. Serve with a green salad and some crusty bread.

I hope you enjoy this. A light meal will help you feel cooler.

Have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES – SAUTEED RADISHES

June 13, 2017

Hi everyone, and welcome to the Baked Apple. It is hot!

Fortunately for us, we are getting some nice cool greens this week.

Today I have an interesting recipe for radishes sauteed with bacon. I think you’ll like it.

SAUTEED RADISHES WITH BACON

*******************************************

Ingredients

2 oz chopped slab bacon

3/4 lb halved or quartered radishes, depending on size

2 tsp apple cider vinegar

1/2 tsp sugar

1/4 cup parsley leaves

salt

pepper

Preparation
1. Cook the bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes.
2. Add radishes.
3. Cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes.
4. Pour off all but 1 TBS fat.
5. Add apple cider vinegar and sugar. Toss with parsley leaves; season with salt and pepper.
HELPFUL HINT: You probably already know this, but the bacon fat can be used in many other recipes and, combined with vinegar, it makes a great salad dressing.
I hope you enjoy this recipe and all the lovely vegetables. Have a delicious week!
Best,
Judi
Posted on

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

 

Posted on

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!

 

Posted on

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

Posted on

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

Posted on

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

Posted on

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