Tag: butter

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JUDI’S RECIPES – WEEK 4 – JUNE 28, 2022

JUNE 28, 2022

Hello Everyone,

Summer is finally here in all its hot, sticky glory.  It’s usually a season for fun and play, and no one really wants to spend an evening in a hot kitchen. So, I will endeavor to give you a recipe that will maintain your cool.

Today we are getting more garlic scapes and I realize that just cutting them up and putting them in a salad is getting a little old. So how about a garlic scape compound butter? It can be used as a spread on your sandwich or, if you feel able to approach your oven, it makes a great garlic bread.

GARLIC SCAPES COMPOUND BUTTER

Ingredients

  • ½ c. (1 stick) unsalted butter, softened
  • 1 TBS minced scapes
  • 1 TBS minced parsley
  • 1 tsp freshly squeezed lemon juice
  • ¼ tsp ground black pepper
  • ¼ tsp fine sea salt, or more to taste

Directions

  • 1. Using a hand or stand mixer, whip the softened butter until fluffy, about 1-2 minutes.
  • 2. Add minced garlic scapes, parsley, lemon juice, salt, and pepper to the whipped butter and mix until fully combined
  • 3. Scrape the mixture onto a sheet of parchment paper, or waxed paper. Form a cylinder of the butter and roll it up in the parchment paper.
  • 4. Refrigerate the roll for at least 2 hours before using.
  • 5. When you want to use the compound butter, just slice off the amount you need and put the rest back in the refrigerator.

For garlic bread, spread the compound butter on a slice of crusty bread and heat it in the oven until the butter melts. You can also use this compound butter on sandwiches, or on top of a steak.

HELPFUL HINT: If you are using the butter on steak, cook the steak and put a slice of butter on it just before serving.

ANOTHER HELPFUL HINT: This compound butter will last in your refrigerator for a month or more. Just wrap the whole thing, with the parchment paper, in plastic wrap.

I’m sure you’ll find many uses for this tasty compound butter.

Enjoy, and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 22 – NOVEMBER 2, 2021

NOVEMBER 2, 2021

Hello Everyone,

This is Week 22. There are just two more weeks left until our long winter break.

Today we are getting carrots and garlic. What a great combination!

ROASTED CARROTS WITH GARLIC BUTTER

Ingredients

2 lbs carrots , cut diagonally into  2 inch pieces

5 TBS butter

4 garlic cloves , minced

1/4 tsp salt

1/4 tsp freshly ground pepper

chopped fresh parsley, for garnish (optional)

 

Directions

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside. Cut up the carrots and set them aside as well.
2. Melt the butter over medium heat in a large nonstick pan. Add the garlic and cook for 3 minutes, stirring constantly. Take care not to burn the garlic as it will turn bitter if you do.
3. Toss the carrots with the garlic butter in the pan or pour the garlic butter over them in a mixing bowl. Toss until well combined.
4. Transfer the carrots to the prepared baking sheet. Arrange them in a single layer and bake until the carrots are tender, approximately 25 minutes.
5. Remove the carrots from the oven to a serving platter. Taste the dish for seasoning and adjust if necessary. Garnish with chopped fresh parsley, if you are using it.
Enjoy!
HELPFUL HINT: Garlic, as we all know, can stay with you for a while. Here are a couple of ways to lose the fragrance:
1. For your hands: Touch them to stainless steel.
2. For your breath: the next morning after eating the garlic, eat an apple for breakfast. The enzymes in the apple will clear the garlic odor.
I hope you enjoy this recipe and your day.
Have a delicious week!
Best,
Judi

 

 

 

 

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JUDI’S RECIPES – WEEK 1 – JUNE 9, 2020

June 9, 2020

Welcome everyone to the first week of the 2020 CSA season.  It’s bizarre, but it’s alive! Stoneledge Farm has mobilized and worked very hard to give us a positive and safe experience. They have prepackaged our shares and instituted safety measures to protect us.

This week we highlight sage, described by some as the most important herb of the spring.

CAULIFLOWER STEAKS WITH BROWN BUTTER AND SAGE

1 large cauliflower

1 TBS. extra-virgin olive oil

2 TBS unsalted butter, cut into dice-sized pieces

6 sage leaves

2 garlic cloves, peeled and crushed

1 TBS lemon juice

1 TBS lemon zest

Salt and pepper

 

Remove the leaves from the cauliflower. Cut it crosswise into thick steaks (about 1 inch thick)

 

Heat the oil in a heavy skillet over medium heat.

Cook the cauliflower steaks, turning every 3 minutes until they are browned on both sides and fork-tender, about 20 minutes.

Add the butter, sage, and garlic to the skillet.

Tilt the pan toward you so that the butter runs to one side of the pan.

Use a large spoon to baste the steaks with butter.

Cook, while continuing to baste until the butter is no longer bubbling, smells nutty, and is starting to brown, about 1 minute.

Remove from the heat and stir in the lemon juice. Season with salt and pepper.

Transfer the cauliflower steaks to plates and spoon the sauce over them. Garnish with the lemon zest.

HELPFUL HINT: If you’re trying to squeeze lemon juice out of a fresh lemon, first roll it on your counter while pressing down on it, or microwave for one minute. Both methods will produce more juice.

So that’s it. The new 2020 CSA season is in full swing.

Enjoy the vegetables and have a delicious week!

Best,

Judi