Tag: olive oil

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JUDI’S RECIPES – WEEK 2 – JUNE 14, 2022

JUNE 14, 2022

Hi Everyone,

It was such a pleasure to see all of you last week at our 2022 season opener. This week will be pretty exciting, too.  Museum Mile will be taking place right outside our door. It begins at 6 PM and is always a fun-filled evening. You should go!

This week, among our great vegetables, will be a live rosemary transplant. At the ruins in Pompeii, there is a hedge at the entrance. That hedge is rosemary. It is so fragrant, you can’t miss it. But, aside from its fabulous fragrance, rosemary adds vibrant flavor to many dishes.

This week’s recipe is a favorite summer lunch dish I’ve been making for years. It is eaten cold so you don’t have to turn on your oven on a hot day.

PASTA WITH MARINATED TOMATOES

INGREDIENTS

1 can of whole plum tomatoes

1/2 c. sliced scallions

3 cloves garlic, minced

1 tsp fresh rosemary leaves

1/4 c. red wine vinegar

1/2 c. extra virgin olive oil

1 tsp. red pepper flakes

1 tsp salt

1/4 tsp black pepper

1 lb pasta (I like fusilli for this dish, but penne, rigatoni, or orecchiette will work well too.

DIRECTIONS

1. Drain the tomatoes and discard the juice or use it for another purpose. Halve and seed the tomatoes

2. In a large bowl, mix the tomatoes, scallions, garlic, rosemary, vinegar, oil, red pepper flakes, salt,  and black pepper.  Cover and refrigerate for one hour.

3. Cook the pasta in salted boiling water for one minute less than the package directions specify. Drain and cool.

4. Toss the pasta with the marinade and enjoy!

Serves 4

HELPFUL HINT: The marinate may be refrigerated for up to a week. It’s a great salad dressing.

ANOTHER HELPFUL HINT: It’s easy to seed canned tomatoes. Just cut them in half and squeeze!

I hope you enjoy this dish. It’s a lifesaver on a long hot day.

Have a delicious week.

Best,

Judi

 

 

 

 

 

 

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JUDI’S RECIJPES – WEEK 21 – OCTOBER 26, 2021

OCTOBER 26, 2021

Hello, Everyone,

Root vegetables and greens are arriving this week. White turnips are coming, and, from what I hear from our members, no one really knows what to do with them.

Help is on the way. Today’s recipe is for smashed turnips, the greatest potato substitute ever.

SMASHED TURNIPS

  • 12 small to medium turnips, peeled
  • Salt
  • 2 TBS olive oil
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese  (or as needed)
  • Chopped fresh chives
  1. Place peeled turnips in a pot of salted water to cover. Bring them to a boil. Cook for 20 to 30 minutes or until the turnips can be pierced easily with a paring knife. Drain the turnips and let them cool slightly.
  2. Preheat the oven to 375 degrees.
  3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down with a spatula until it’s approximately ½-inch thick. Let them drain for 15 minutes, then gently flip them over onto a dry section of the towel or onto fresh paper towels to drain the other side.
  4. Combine the garlic, olive oil, salt, and black pepper to taste in a small bowl.
  5. Line a baking sheet with parchment paper. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little olive oil and garlic mixture. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
  6. Carefully and quickly flip each turnip over. Brush with the remaining olive oil and garlic combination, and more cheese.
  7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives.

I think you will enjoy this as a terrific side dish with any meat or vegetable meal.

HELPFUL HINT: The leftovers are great the next day.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 3, 2019

SEPTEMBER 3, 2019

Hi Everybody,

I hope your Labor Day holiday was great and that in all the variety of weather this weekend, you found something you loved.

This week, fall vegetables are beginning to arrive. Potatoes are here, as are leeks and the last week or so of tomatoes. The farm urges you to use them up. The winter squashes are arriving too; this week it’s delicata, one of the most delicious squashes of all.

So, let’s use those potatoes to make Tortilla Espagnola, one of Spain’s national dishes. I first sampled it in sandwich form on a train from Barcelona to Madrid. Yummy!

 

TORTILLA ESPANOLA

INGREDIENTS

8 large eggs

Kosher salt

2 cups  extra-virgin olive oil (see note)

1 1/2 lbs potatoes (I love Yukon Golds the most), peeled, halved, and thinly sliced crosswise.

3/4 lb onions, thinly sliced

DIRECTIONS

1. In a large bowl, beat the eggs well, with a large pinch of salt until frothy. Set them aside.

2. Heat oil over medium-high heat in a large skillet until it is “wavy”. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Adjust the  heat to maintain a gentle bubbling. Cook, stirring occasionally, until the potatoes and onions are tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain the potatoes and onions of excess oil. Reserve the oil.

3. Transfer the potatoes and onions to a heatproof bowl and season them generously with salt, stirring well to combine. Beat the eggs vigorously to make them frothy again, then scrape the potatoes and onion in and stir until they are thoroughly combined. Set aside for 5 minutes.

4. Meanwhile, wipe out the skillet. Add 3 tablespoons of the reserved frying oil to the skillet and heat over medium-high heat until it is wavy. Scrape the egg mixture into the skillet and cook, swirling and shaking the pan rapidly, until the bottom and sides begin to set, about 3 minutes. Using a spatula, press the edges in and continue to cook, adjusting the heat to prevent the bottom of your tortilla from burning, while it is starting to set around the edges, about 3 minutes longer.

5. Place a large overturned flat plate on top of the skillet and, in one very quick motion, invert the tortilla onto it. Add 1 more tablespoon of the  reserved oil to the skillet and return it to the heat. Carefully slide the tortilla back into the skillet and continue to cook until the second side is beginning to firm up, about 2 minutes. Press the sides in all around to form a rounded puck shape. Continue to cook the tortilla until lightly browned but still tender in the center when pressed with a finger, about 2 minutes longer.

6. Carefully slide the tortilla out of the skillet onto a clean plate  and let it stand at least 5 minutes before serving. The tortilla can be cut into wedges for a larger meal or into cubes for an hors d’oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days.
HELPFUL HINT: This is a lot of olive oil, which can get expensive, but it’s necessary for properly cooking the potato and onion, and adds tons of great flavor to the dish. You can use a less expensive oil, since cooking neutralizes a high-quality oil’s nuances You can reuse the leftover oil in other dishes. You will find it quite flavorful, having been infused with the flavors of the onion and potato.
ANOTHER HELPFUL HINT: Flip the tortilla over the sink.
I hope you love this dishas much as I do! Enjoy, and have a delicious week.
Best,
Judi
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JUDI’S RECIPES – WEEK 5 – JULY 2, 2019

JULY 2, 2019

Greetings everyone! Yup  – finally summer. It’s hot and humid and still doing a lot of raining. This, of course, may be uncomfortable for people, but it’s great for vegetables.

This week we’re getting one of our most popular vegetables – sugar snap peas, so delicious, they don’t always make it into a recipe at our house. We just pull the strings and eat them.

And you must remember to pull the strings, too. Just break off the stem and gently pull the strings down to the other end of the pod.

SUGAR SNAP PEAS WITH GARLIC AND PANKO

INGREDIENTS

1/2 lb sugar snap pies, washed, dried and trimmed

1/4 c panko bread crumbs

1/4 grated parmesan cheese

1 TBS grated garlic, dried minced garlic or chopped fresh garlic

3 TBS olive oil or olive oil infused with your favorite herbs (widely available in supermarkets and groceries)

 

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Mix the panko crumbs, the parmesan cheese and the garlic.

3. Toss the peas with the olive oil

4. Toss the pea mixture with the bread crumb mixture

5. Spread on a baking sheet and roast for 15 – 20 minutes

HELPFUL HINT – you may want to use a sheet of parchment paper to line the baking sheet. It will make cleanup much easier.

Enjoy!

Have a wonderful, fun-filled and safe July Fourth holiday. And have a delicious week!

Best,

Judi

 

 

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A Special Tasting at the Site — October 8

Fellow members Greg Bernarducci & Liz Weiss will be giving us a special treat on Tuesday! They will be bringing their olive oils and balsamic vinegars from their store in Williamsburg for us to sample and purchase at a discount. After you pick up your share stop by their table and taste their olive oils, chat with them, learn why being CSA member was a huge inspiration for them to open their Brooklyn store. Here’s their website, check them out — olivebrooklyn.com