DOWN on the FARM
with Tom Willey
SUMMER TOMATO PIE
Adapted from Cook’s Country, Aug./Sep. 2009. Use your own pie crust recipe or store-bought dough.
Enough pie dough for a double crusted pie
4 1/2 cups sliced ripe Tomatoes, 1/4-inch slices
1/2 tsp. table salt
1/4 cup mayonnaise
4 tsp. cornstarch
1 1/2 cup shredded sharp cheddar cheese
1/2 cup thinly sliced Italian Sweet Red Onion
Arrange tomatoes on towel-lined baking sheet and sprinkle with salt. [Read more…]
FRESH BROCCOLI SALAD
Recipe courtesy Alton Brown
1 Tbls. apple cider vinegar
1 Tbls. lemon or orange zest
1 Tbls. freshly squeezed lemon juice
2 tsp. Dijon mustard
1 tsp. kosher salt
1/4 cup olive oil
1 bunch Broccoli
3/4 cup coarsely chopped Tomatoes
3 oz. coarsely chopped, toasted pecans
2 Tbls. chiffonade fresh Basil leaves
Rinse broccoli, cut off heavy stalks and save for another use, this will yield about 1 lb. of broccoli. Slice broccoli using [Read more…]
CARAMELIZED APPLE GINGER RICE PUDDING
Adapted from The Miami Herald Food Page
2 Tbls. unsalted butter
2 McIntosh Apples, cored and diced
3/4 tsp. cinnamon
3/4 cup arborio rice
1/4 tsp. salt
3 Tbls. Sugar
1/4 cup diced candied ginger
3 cups milk, divided
In a medium saucepan melt butter over medium-high. Add apples and cinnamon, sauté until browned and caramelized, about 7 minutes. Add rice and stir to coat. Add salt, sugar, ginger and 1 cup of milk. Reduce heat to medium and cook, stirring frequently, until almost all of the milk has been absorbed. Add another cup of milk and repeat stirring and cooking until almost entirely absorbed. Repeat with remaining milk, 1/2 cup at a time, until rice is cooked through and the mixture is creamy. Serve warm. Top, if desired, with whipped cream. Serves 4.
CRISPY POTATO CAKES
Adapted from foodnetwork.com
3/4 cup grated onion
4 small Russet Potatoes, finely grated
1 tsp. all-purpose flour
1 large egg
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
3 Tbls. olive oil
1 Tbls. unsalted butter
Place grated onion and potato in a wire mesh strainer over a bowl. Let the collected solution sit for a few minutes, then carefully pour off the liquid, retaining the potato starch residue in the bottom of the bowl. Add onion and [Read more…]
Roasted Beet & Turnip Galette
Adapted from TheKitchn.com
2 -3 medium sized Beets
2- 3 Snow White Turnips
2 Tbls. olive oil
1 frozen puff pastry sheet, defrosted in the fridge overnight
1/2 cup ricotta cheese
a few pinches of coarse sea salt
1/4 tsp. smoked paprika [Read more…]
Beet Greens & Stilton Salad
Adapted from bigoven.com
3 Tbls. red wine vinegar
2 tsp. Dijon mustard
8 Tbls. canola oil, divided
1/2 cup walnut pieces
Beet Greens from one bunch
1/2 cup Stilton cheese [Read more…]
Fennel & Potato Gratin
Adapted from Farmer John’s Cookbook, John Peterson & Angelic Organics
1 Fennel Bulb
2 cups half-n-half
2 cups thinly sliced Potatoes
3 Tbls. butter, divided
salt and freshly ground black pepper
Preheat oven to 350 degrees F. [Read more…]
Fennel & Tangerine Salad
adapted from wholefoodsmarket.com
4 Fairchild Tangerines, peeled and chopped, seeds removed
1 bulb Fennel, halved and thinly sliced
1 Tbls. sherry vinegar or apple cider vinegar
3 Tbls. finely minced Leek or Onion
1 Tbls. extra-virgin olive oil [Read more…]
Roasted Carrots & Fennel with Beans & Chard Sauté
adapted from wakingupvegan.com
You may use two 15 oz. cans Great Northern, Cannellini, or small white beans
1 Fennel Bulb, finely sliced
3 Carrots, chopped
3 Tbls. olive oil, divided
3/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
4 garlic cloves, minced, divided
2 1/2 cups cooked white beans
1 bunch Red Chard [Read more…]
60-Second Brussel Sprouts
from Chef John Mitzewich
Instead of trying to hide the flavor of Brussels sprouts, this recipe adds a few little ingredients: lemon, butter, salt, and pepper, which really bring out the natural sweetness of these tiny cabbages. about.com/southernfood/60-Second-Brussel-Sprouts.htm
1 to 2 dozen Brussels Sprouts
1 lemon, halved
salt & pepper to taste
1 Tbls. olive oil
1 Tbls. butter [Read more…]
St. John’s Club Kale Soup
adapted from foodnetwork.com.
SB will need their small bunch of kale plus about 1/4 head of cabbage, shredded
2 Tbls. olive oil
1 lb. linguica sausage, cut into 1/2-inch-thick slices
1 Leek (white part only), chopped
6 to 8 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 lb. dried navy beans, soaked overnight & drained
1/4 lb. dried red beans, soaked overnight & drained
4 quarts chicken or veg. stock
2 Potatoes or Turnips, diced
1 bunch Kale, stemmed & torn
2 bay leaves
1/4 tsp. dried thyme
1 1/2 tsp. kosher salt
1/4 tsp. red pepper flakes [Read more…]
Raw Beet Salad
adapted from markbittman.com
2 to 3 Beets
1/2 cup chopped Leeks, white part only
2 tsp. Dijon mustard, or to taste
1 Tbls. extra virgin olive oil
2 Tbls. sherry or apple cider vinegar
1/4 cup chopped Parsley leaves [Read more…]
Turnip Mashed Potatoes
Adapted from foodnetwork.com
1 lb. each Snow White Turnips and fresh Potatoes, scrubbed
4 Tbls. butter, melted
4 Tbls. sour cream [Read more…]
Brussel Sprouts Cockaigne
From the All New, All Purpose, Joy of Cooking
a dozen Brussels Sprouts
1 to 2 cloves garlic, crushed
1 1/2 Tbls. each olive oil and butter
grated Parmesan cheese [Read more…]
Pilaf with Roasted Carrots & Parsnips
Adapted from chow.com
1/4 cup plus 3 Tbls. olive oil
1 yellow onion, diced
2 garlic cloves, finely chopped
1 tsp. ground cumin
freshly ground black pepper
1 3/4 cups water
1/2 tsp. kosher salt, plus more as needed
1 cup medium-grind bulgur
3/4 to 1 lb. Carrots, diced
3/4 to 1 lb. Parsnips, peeled & diced
2 Tbls. fresh lemon juice
1 tsp. honey
1/4 cup Italian Parsley leaves, chopped
1/4 cup roasted sunflower seeds [Read more…]
Stuffed Crookneck Squash
Adapted from recipezaar.com
2 Yellow Crookneck Squash
1/2 cup onion, diced
1/2 cup cashews
2 Tbls. butter
1/2 cup dry seasoned bread crumbs [Read more…]
Bean and Cucumber Salad
Adapted from Bon Appetit, July ‘06
12 oz. Green Beans
1 Mediterranean Cucumber, sliced
6 Tbls. olive oil
1/4 cup minced onion
2 Tbls. red wine vinegar
2 Tbls. lemon juice [Read more…]
Kale Salad with Pecorino & Walnuts
adapted from Barbuto’s Kale Salad
1/2 cup walnut halves or pieces
1/4 cup golden raisins
1 Tbls. white wine vinegar
1 Tbls. water
1/4 cup panko or coarse homemade breadcrumbs
1 tiny clove garlic, minced
kosher salt
3 Tbls. olive oil
1 bunch Tuscan Kale,
1/2 cup (2 oz.) Pecorino cheese, grated
juice of half a lemon
freshly ground black pepper, to taste [Read more…]
French-Cut Beans with Carrot & Ginger
from the Willey test kitchen
1 1/2 cups French-cut Green Beans
1 Tbls. peeled, fresh ginger, julienned
3/4 cup Carrot, julienned
1 Tbls. light olive oil
1/4 tsp. salt & pepper to taste
1/2 tsp. sugar
1 Tbls. Mirin (may substitute sherry)
1 Tbls. soy sauce [Read more…]
Cucumber, String Bean, & Olive Salad
Adapted from Martha Stewart Living
10 oz. Green Beans, trimmed
1 Seedless Cucumber
1 to 2 oz. oil-cured black olives, pitted
1/4 cup fresh Parsley, minced
1 tsp. Dijon mustard
1 Tbls. cider vinegar
salt & freshly ground pepper
2 Tbls. extra-virgin olive oil
Fill a large bowl with ice and water; set aside. Bring a pot of generously salted water to a boil. Add green beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut beans into 2-inch lengths. Thickly slice cucumbers on the diagonal, stack three slices at a time and cut lengthwise into 1/4-inch matchsticks. Use kitchen scissors to snip olives in half. Combine green beans, cucumbers, olives, and parsley in a medium serving bowl. In a small bowl, whisk together mustard, vinegar, with salt and pepper to taste. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving. Serves 3 to 4.
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