DOWN on the FARM
with Tom Willey
SAUTÉED CARROTS WITH PEPPERS & DILL
Adapted from Bon Appetit
1 Tbls. butter
1 Tbls. olive oil
1/2 cup onion or Leeks, minced
3 Carrots, thinly sliced into discs
1 Sweet Pepper (any color), thinly sliced
1/4 cup orange juice
2 Tbls. lemon juice
2 Tbls. chopped fresh Dill
Melt butter with oil in large nonstick skillet over medium heat. Add onions or leeks and sauté over medium heat until golden, about 5 minutes. Add carrots and peppers and sauté over medium heat, stirring regularly, until crisp-tender (about 5 minutes). Add orange and lemon juice and stir 1 minute. Season with salt and pepper, then stir in chopped dill. Transfer to a bowl and serve.
DENESSE’S PERSIMMON COOKIES
Leave Hachiyas on counter for several days until soft.
1 tsp. of baking soda
1 cup pureed Hachya persimmons
2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 cup butter
1 cup sugar
1 egg
1 cup raisins
1 cup chopped nuts
Preheat oven to 350o F. Sprinkle baking soda onto persimmon puree. Sift together flour, salt and spices. In a large bowl, cream together butter, sugar and egg. Alternate adding persimmon mixture and dry ingredients to the creamed base. Fold in raisins and nuts. Drop by teaspoons onto a greased cookie sheet. Bake for 10 minutes, or until center springs back to gentle touch.
MASHED POTATO CASSEROLE
Adapted from “Cook’s Country”. Dec/Jan.
1 lb. Russet Potatoes, peeled
2 Tbls. half and half
2 Tbls. chicken broth or veg stock
3 Tbls. butter
1/2 tsp. minced garlic
1/2 tsp. Dijon mustard
1/2 tsp. salt
1 large egg
2 tsp. finely chopped fresh Parsley or chives
Cut potatoes into 1-inch chunks. Adjust oven rack to upper middle position and preheat to 375 degrees F. Place potatoes in a sauce pan with enough cold water to cover. Bring to a boil, cover and simmer until tender. Warm half [Read more…]
ROASTED SQUASH AND FENNEL
adapted from tastykitchen.com
1 whole Acorn Squash
1 bulb Fennel
1 whole large onion
3 Tbls. olive oil
1 pinch salt
1 pinch cayenne pepper
Preheat oven to 400 degrees F. Cut the squash into wedges to facilitate peeling. Peel and cube the squash. Wash and trim the fennel, getting rid of the white outer layer and the fronds. Chop into 1-inch chunks. Chop onion into wedges. Put veggies in a large bowl and toss with olive oil and seasoning. [Read more…]
PERSIMMON ARUGULA SALAD
From the Willey Test kitchen Serves 2 to 3.
1 bunch arugula, washed
1 bunch radishes, tops removed (optional)
1 cup thinly sliced Baby Leeks, white part only
1/2 tsp. sesame seeds
1 Tbls. white wine vinegar
1/4 tsp. sesame oil
3/4 Tbls. dry mustard
1/2 tsp. kosher salt
3/4 tsp. sugar
1/4 cup canola oil
Spin dry arugula, tear into salad size pieces, discard any tough stems, arrange on serving plate. Arrange sliced persimmon on top of arugula. Place leeks in a saucepan, cover with water, and simmer. Cook for 5 minutes, until tender. Drain and allow to cool. Coarsely grate radishes, if using, and set aside. Toast sesame seeds in a small skillet until light golden brown, set aside. In a blender or the bowl of a food processor, combine the vinegars, mustard, salt, and sugar; puree for about 2 minutes. While blender is running add both oils slowly. Stir dressing into the radishes. Stir in cooled leeks. Spoon this mixture over persimmons and arugula and garnish with sesame seeds.
MAPLE-GLAZED SWEET POTATOES
Adapted from marthastewart.com
1 to 1 1/2 lb. sweet potatoes, well scrubbed
3 Tbls. unsalted butter
2/3 cup pure maple syrup
salt and freshly ground pepper
Preheat oven to 400 degrees F. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons. Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; [Read more…]
MAMA STAMBERG’S CRANBERRY RELISH
I heard this recipe every year on NPR for over 20 years before I was brave enough to try it.
1- 7.5 oz.clamshell whole raw cranberries, washed
1/2 cup onion
2/3 cup sour cream
1/3 cup sugar
1 1/2 Tbls. horseradish from a jar
Grind the raw berries and onion together in a food processor that will give you a chunky grind — not a puree. Stir in everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”) The relish will be thick, creamy, and shocking pink.
CREAMY KOHLRABI SOUP
Adapted from easterneuropeanreceipes.about.com
Soup made with this cabbage-like vegetable, is beloved by Eastern Europeans, in particular the Hungarians, Polish, and Russians.
2 Tbls. butter
1 to 2 Baby Leeks, white parts only, chopped
2 large kolrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
2 bay leaves
2 Tbls. kosher salt
1 tsp. black pepper
Melt butter in a large pan with a lid. Add leeks and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 [Read more…]
STIR FRIED GREENS, PEPPERS AND CARROTS
1 bunch collards or Kale
1 Tbls. olive or peanut oil
2 garlic cloves, minced
1 tsp. fresh ginger, finely chopped
2 Carrots thinly sliced on the diagonal
1 Sweet Pepper (any color), cut into narrow strips
1 Tbsp. rice wine vinegar
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1/2 cup of water or stock
1/2 onion, slivered
thin strips of left over turkey (optional)
Wash greens in a deep basin of cold water. Drain, remove central stem by folding leaves in half and cutting away the [Read more…]
MOROCCAN CARROT SALAD
Adapted from Epicurious.com
1 bunch Carrots, tops removed
1/4 cup vegetable oil or extra-virgin olive oil
3 Tbls. fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
1/2 tsp harissa (Northwest African chili paste) or 1/4 tsp. cayenne (optional)
2 to 4 cloves garlic, mashed or minced
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 tsp. sweet paprika
Wash and scrub, but do not peel carrots; coarsely grate or thinly slice (using a mandoline). In a large bowl, mix together all the ingredients, start with 2 cloves garlic, adding more if needed. Salt to taste. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature. For a Turkish flair, substitute 1-cup plain yogurt for the lemon juice.
SESAME GREEN BEANS
Adapted from Cook’s Country Feb/Mar 2008
1 Tbls. soy sauce
2 tsp. honey
4 tsp. vegetable oil
3/4 to 1 pound green beans trimmed and cut into 2-inch pieces
2 tsp. sesame seeds
2 tsp. rice vinegar
2 tsp. toasted sesame oil
Whisk soy sauce and honey in small bowl. Heat oil in empty skillet over medium heat until shimmering. Cook beans until bright green, about 2 minutes. Reduce heat to medium-low and cook, covered, stirring occasionally, until beans are spotty brown and tender, about 10 minutes. Meanwhile, toast sesame seeds in a large dry skillet over medium heat, stirring occasionally, until golden, about 5 minutes. Transfer to plate. Uncover beans, stir in soy sauce mixture, and cook until beans are glazed, about 1 minute. Off heat, stir in vinegar and sesame oil. Sprinkle with toasted sesame seeds. Serves 3 to 4.
DENESSE’S ESCAROLE SALAD
from The Willey Test Kitchen, Serves 6.
The tender light-green “blanched” portion
of 1 head of Escarole, washed and torn
1 bunch Beets
walnuts, toasted (optional)
DRESSING
1 cup olive or canola oil
1/2 tsp. salt
1/3 cup catsup
1/3 cup sugar
1/3 cup vinegar
2 tsp. Worcestershire sauce
1 cup Leek or onion, grated in a food processor
Place all ingredients in the bowl of a food processor until well combined. [Read more…]
GREEN TOMATO CAKE
Adapted from foodnetwork.com
Have all ingredients at room temperature.
1 cup butter
1 cup brown sugar
1 cup white sugar
3 large eggs
3 cups all-purpose flour
1 1/4 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
2 1/2 cups diced Green Tomatoes
1 cup raisins
1 cup chopped walnuts [Read more…]
ESCAROLE AND BEANS
Adapted from allrecipes.com
You may wish to save the tender blanched heart of the escarole for use in a salad
2 Tbls. olive oil, divided
1 large head Escarole , washed & chopped
salt and pepper to taste
1/8 tsp. crushed red pepper flakes
1 clove garlic, minced
1 (15 oz.) can cannellini beans, drained
1/2 cup chicken stock
1 Tbls. fresh Parsley, chopped
Heat 1 Tbls. olive oil in a large skillet over medium heat. Add pepper flakes, toss in escarole, turning to coat with oil. Cook, stirring occasionally, about 10 minutes, or until tender. In a separate skillet, heat remaining olive oil over medium heat. Stir in garlic, cook until [Read more…]
CRUNCHY MEI QING SLAW
Adapted from From EatingWell.com
1/4 cup rice vinegar
1 Tbls. toasted sesame oil
2 tsp. sugar
2 tsp. dijon mustard
1/4 tsp. salt
6 cups very thinly sliced Mei Qing Choi
2 Carrots, shredded
1/2 cup onions or Leeks, thinly sliced
1 apple, cored and julliened
2 Tbls. sunflower seeds
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add choi, carrots, onions, apple and seeds; toss to coat with the dressing.
MEI QING STIR FRY
Adapted from foodnetwork.com
2 Tbls. canola or peanut oil
1 medium onion, thinly sliced
1 cup Red Pepper, julienned
1 1/2 cups green beans
2 cups cremini mushrooms, sliced
2 heads Mei Qing Choi
3 cloves garlic, thinly sliced
1 Tbls. soy sauce
2 tsp. fish sauce
freshly cracked black pepper
Wash beans, snip ends and cut into 2 to 3-inch lengths. Wash mei qing, slice into 1/2-inch pieces. In a wok or large saute pan, add oil and when almost smoking, add onions and peppers. Saute, stirring constantly, for 2 minutes. Add green beans and mushrooms, cook for 2 minutes more. Add mei qing, garlic, soy sauce, and fish sauce and saute until just wilted. Add black pepper, to taste, and serve immediately.
PASTA & ESCAROLE
from The Willey Test Kitchen
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
3 anchovy fillets, chopped
the outer leaves of 1 head Escarole, washed and coarsely chopped
1 pinch black pepper
up to 1 tsp red pepper flakes, to taste
1 Tbls. chopped Parsley
12 oz. medium shells
Parmesan cheese shavings
Bring a large pot of salted water to boil. Heat oil in a sauté pan, add garlic and let turn golden brown. Add anchovy, [Read more…]
ROASTED GREEN BEANS & CARROTS
Adapted from Leslie Revsin.
3/4 lb. green beans, trimmed
1/2 bunch Carrots, scrubbed
1 Baby Leek, white part only
2 garlic cloves, thinly sliced
2 Tbls. olive oil
1 tsp. ground cumin
Preheat oven to 350 degrees F. place a heavy roasting pan (9 x 13-inch) or large oven proof skillet on rack. Cut carrots and leeks on the diagponal, 1/4-inch thick. In a large bowl, toss together beans, carrots, leeks, garlic and olive oil. Sprinkle with cumin, season with salt and pepper. Toss again to throughly combine. Transfer vegetable to preheated pan and spread evenly. Roast, sitrring occasionally, until vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust seasonings, serves 4.
GREEN BEAN & PORTOBELLO SAUTE
Adapted from Rachael Ray
12 to 16 oz. Green Beans
coarse salt
1 1/2 Tbls. extra-virgin olive oil
2 portobello mushroom caps, halved and thinly sliced
1 Tbls. butter
1 onion, chopped
1/2 cup dry sherry
Wash beans, trim and cut in half so they are 3 to 4 inches long. Bring a pot od salted waterto boil. Meanwhile, add oil and butter to a large skillet over moderate heat. Add onions and sauté 2 to 3 minutes. Add mushrooms and season with salt and pepper. While the mushrooms cook, blanch green beans, uncovered, in boiling salted water 5 minutes, drain. Add green beans with onions back to the pan. Heat through and add sherry. Cook for 1 to 2 minutes. Transfer to a serving plate. Serves 4.
FRENCH LENTIL SALAD WITH RADISH
Adapted from Cook’s Illustrated March 1995.
If you don’t have sherry vinegar, substitute 1 Tbls. each of cider vinegar and sweet or dry sherry.
1 cup lentils, picked over and rinsed
1/2 small onion, studded with 2 whole cloves
1 small Carrot, peeled and cut in half
1 medium rib celery, cut into thirds
1 bay leaf
1/2 tsp. table salt
2 Tbls. sherry vinegar
3 Tbls. whole grain mustard
1 Tbls. caraway seeds , lightly crushed
2 medium cloves garlic , minced
salt and ground black pepper
1/2 cup extra-virgin olive oil
4-6 radishes, minced
1/4 cup minced fresh Parsley [Read more…]
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