Author: Judi

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 29, 2020

September 29, 2020

Hello Everyone,

As temperatures drop and the days get shorter, we’re all getting ready to greet Autumn and enjoy its bounty.

Today we’re getting brussels sprouts leaves. Yes, leaves. They are sweet and crunchy, and I have a recipe for them that also uses shallots.  I think you’ll like it.

SAUTEED BRUSSELS SPROUTS WITH SHALLOTS

4 oz. brussels sprouts leaves

1 TBS olive oil

1/4 cup chopped shallots

1/4 cup chopped parsley

2 TBS fresh or dried thyme

 

  1. Wash and dry the leaves
  2. Heat a large skillet over medium heat. When the pan is hot, add the olive oil, then the shallots, and then the leaves, parsley and thyme.
  3. Saute until the leaves are wilted, but still crunchy.
  4. Salt and pepper to taste and then serve.

I hope you enjoy this dish – it’s a little unusual, but it is mighty tasty.

HELPFUL HINT: After chopping the parsley, put it into a paper towel, roll the towel up and twist each end to squeeze the moisture  out.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 22, 2020

SEPTEMBER 22, 2020

Hi Everyone!

Summer’s over and the harvest continues.

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.

GARLIC 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
Kosher salt

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!

I hope you enjoy this treat!

Have a delicious week.

Best,

Judi

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 15, 2020

SEPTEMBER 15, 202O

Hi Everybody,

I don’t think any of us will ever forget 2020. A year of trial, tribulation and great heroism.

This week we’re getting parsley. Most people consider it a garnish, to be served in a single sprig at the side of a plate. But, much more can be done with parsley.

Today’s recipe is a salad with chickpeas, garlic and parsley.

MARINATED CHICKPEAS WITH CELERY AND PARSLEY SALAD

8 oz. dried chickpeas, soaked in water overnight

5  cloves garlic

1/2 cup olive oil

1/2 cup red wine vinegar

2 tsp salt

1 TBS Dijon mustard

1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

1 bunch celery, thinly sliced

  1. Drain and rinse the soaked beans and boil in fresh water until tender, about 30 minutes.

  2. Coarsely chop the garlic and combine with the oil, vinegar, salt, and mustard.

  3. Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste and correct seasonings.

    HELPFUL HINT: After washing the parsley, wrap it in a towel or paper towel and twist to drain the water.

    That’s it! A very simple recipe that’s very tasty.

    Enjoy!

    Have a delicious week.

    Best,

    Judi

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 8, 2020

September 8, 2020

Hi Everyone,

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.

CARROT HUMMUS

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

 

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.

Enjoy!

Have a delicious week,

Best,

Judi

 

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JUDI’S RECIPES – WEEK 13 – SEPTEMBER 1, 2020

SEPTEMBER 1, 2020

Hi everybody!

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

  1. 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.

  2. 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.

  3. 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.

 

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JUDI’S RECIPES – WEEK 12 – AUGUST 2, 2020

AUGUST 25, 2020

Hi Everyone,

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!

SPAGHETTI-STUFFED PEPPERS

 

 

 

 

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.

    This is really yummy and easy to make.

    Enjoy, and have a delicious week!

    Best,

    Judi

 

 

 

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JUDI’S RECIPES – WEEK 11 – AUGUST 18, 2020

AUGUST 18, 2020

Hi Everyone,

We are deep into summer, time of juicy tomatoes and crisp peppers, hot and sweet. And cilantro, that herb that people either love or hate.

The famous food writer, Gael Green described it as “that herb I hated right up to the moment I fell in love with it.”

So, it’s a good time to talk about dressings and sauces. Here’s a great cilantro dressing for the season’s salads.

CILANTRO VINAIGRETTE

  • 1 huge bunch of fresh cilantro (2 cups packed)
  • 1/2 cup olive oil
  • 2 TBS white vinegar
  • 1 clove garlic
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 to 1/2 cup water, if needed

Blend everything until it’s smooth. Add the water if you need it. Season to taste.

That’s it! Easy, huh?

How about an all-purpose dipping sauce, good with almost anything (well, I wouldn’t serve it with ice cream, but that’s just me).

THAI CILANTRO DIPPING SAUCE

  • 2 serrano peppers, seeds and ribs removed
  • 4 cloves garlic, 2 smashed, 2 minced
  • 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
  • 2 TBS Asian fish sauce (nam pla or nuoc mam)
  • 1 TBS cooking oil (vegetable oil)
  • 1 tsp Asian sesame oil
  • 1/2 tsp salt
  • 4 boneless, skinless chicken breasts (about 1 1/3 lbs in all)
  • 6 TBS rice wine vinegar
  • 1 TBS sugar
  • 1/4 tsp dried red pepper flakes
  • 1 1/2 TBS water

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.

Have a delicious week!

Best,

Judi

 

 

 

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JUDI’S RECIPES- WEEK 10 -AUGUST 11, 2020

AUGUST 11, 2020

Hi Everyone,

Week 10 in The Long Hot Summer! I hope everyone is drinking enough water.

This week we’re getting one of my favorites: leeks! A very mild member of the onion family, the leek lends its mellow flavor to soups and stews and serves as a great side dish when braised.

Today’s recipe uses leeks in a pie along with chicken. So delish!

NOTE: Leeks can be quite sandy. You may want to run a slit down the leek the long way and soak it in lukewarm water. Or, slice the leek thinly and let the slices soak in lukewarm water.

CHICKEN AND LEEK PIE

olive oil spray

2 leeks, thinly sliced

2 garlic cloves, crushed

2 boneless and skinless chicken breasts, cubed

1 TBS flour

1/2 cup reduced-fat crème fraîche

3/4 cup chicken stock

1/4 cup ciabatta bread, torn into pieces

1 small bunch flat-leaf parsley, chopped

cooked green beans (for serving)

 

Preheat the oven to 350 degrees.

Spray some of the olive oil in a skillet and add the sliced leeks. Cook until the leeks soften, about 5 minutes.  Add the garlic and cook for 1 minute, then add the chicken.

Cook for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens.

Buzz the ciabatta in a blender to produce large breadcrumbs.

Stir the parsley into the chicken mixture and spoon into 4 individual pie dishes (or use one big one). Sprinkle with the breadcrumbs.

Bake for 20-25 minutes until the tops are golden and crisp. Serve with the green beans.

I hope you enjoy this simple leek dish.

Have a delicious week!

Best,

Judi

 

 

 

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JUDI’S RECIPES – WEEK 9 – AUGUST 4, 2020

August 4, 2020

Hi Everyone,

We’re getting the double whammy this week. As if Covid is not enough, a major storm is headed our way. If you’re stuck inside, do what I do. I cook.

Today’s recipe is perfect for hot weather. It’s a great salad made with fresh beets, walnuts and lemons. The lemons are macerated to tone down their tartness. It’s lovely!

BEET, LEMON AND WALNUT SALAD

1 TBSP sugar

2 large lemons, peeled and sectioned

4 large beets, roasted and peeled

1/2 cup loosely packed fresh parsley leaves

1/4 cup walnut pieces, toasted

1/3 cup goat cheese, crumbled

2 TBSP olive oil (or walnut oil, if you prefer)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

 

  1. Combine the sugar and lemon segments in a small bowl and let it stand at room temperature for 1 hour. Remove the lemon segments from the bowl with a slotted spoon (use the juice for something else, like lemonade).
  2. Thinly slice the beets into rounds. Arrange the beet slices, lemon segments, and parsley on a large platter. Sprinkle with the walnuts and goat cheese. Drizzle with the oil and sprinkle with salt and pepper.

Serves 6.

HELPFUL HINT: Don’t struggle to peel the beets! Just roast them in a 350-degree oven, cool slightly and the skins will slip right off.

I hope you enjoy this salad and that you weather the storm just fine.

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 8 – JULY 28, 2020

JULY 28, 2020

Welcome to week 8!

Life in this steambath we call New York City is very hot. We must drag ourselves to the kitchen and prepare something seasonal and delicious, something that will make us forget, for just a moment, how darn hot it is.

I have just the thing: since we are getting both eggplant and tomatoes this week, a nice tomato and eggplant tart. It is even good eaten cold. this is a simplified version, so you don’t have to make a pie crust or tomato sauce.

TOMATO AND EGGPLANT PIE

  • 1 premade pie shell
  • 2 medium eggplants
  • Salt and freshly ground pepper
  • 2 eggs
  • ⅓ cup milk
  • 1 ½ cups marinara sauce (or any tomato sauce, from a jar or a can or homemade)
  • 2 tsp fresh thyme leaves
  • 1/2 cup. Gruyère cheese, grated
  • 1/4 cup Parmesan, grated
  • 2 medium-size fresh tomatoes, sliced
  • 2 TBS extra virgin olive oil
  1. Line a lightly oiled 9- or 10-inch tart pan with the dough, pressing it down with your fingers. Using a fork, prick all over to allow for even baking. Refrigerate or freeze until you are ready to prebake and fill it.
  2. Heat the oven to 450 degrees. Slice the eggplant about 1/3 inch thick and toss the slices with salt to taste and 1 tablespoon olive oil. Line baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast for 15 to 20 minutes, until the slices are soft when pierced with a knife, and browned in spots. Remove from the oven and carefully fold the foil up to cover the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes (alternatively, you can just put the slices in a paper bag, fold the top over and allow the eggplant to steam inside). It should now be completely cooked. Turn the oven down to 350 degrees.
  3. Beat the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the crust with the beaten egg and bake it in the oven for 10 minutes. Remove and set aside.
  4. Whisk the milk into the beaten eggs in the bowl. Add salt and pepper. Spread 1/4 cup tomato sauce over the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle it with thyme, Parmesan, and half of the Gruyère cheese. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the oven and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

HELPFUL HINT: The eggplant can be cooked ahead and refrigerated until you’re ready to fill the tart. Just bring it up to room temperature when you’re ready to start. The crust can be baked in the morning (when the weather is cooler) and left to stand until you are ready to fill it.

Enjoy!

I need a cold drink.

Have a delicious week!

Best,

Judi