DOWN on the FARM
with Tom Willey
First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.
Broccoli Soffritti
Braised Broccoli
Recipe courtesy of Mario Batali
1 bunch Broccoli
2 Tbls. extra-virgin olive oil
4 garlic cloves, halved
5 marinated anchovy fillets, roughly chopped
kosher salt and freshly ground black pepper
2 Tbls. toasted bread crumbs
Sauteed Leeks & Carrots
Adapted from care2.com
1 Tbls. olive oil
3 to 4 cups sliced Carrots
1/4 cup dry white wine
pinch of nutmeg, optional
3 cups chopped Leeks, white and palest green parts only
salt and freshly ground pepper to taste
Heat oil and wine in a wide skillet. [Read more…]
Creamy Turnip Soup 2
adapted from eatwell.com
3/4 lb. Snow White Turnips
1 Tbls. extra-virgin olive oil
1 Tbls. butter
1 cup Leeks, chopped
1 small Potato, cut 1/4-in. dice
1/2 cup shredded Carrot
2 bay leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
3 cups vegetable stock
Scrub, trim and slice turnips. [Read more…]
Wilted Kale with Ricotta Salata
adapted from foodnetwork.com
1 large bunch Tuscan Kale
2 Tbls. olive oil
2 cup thinly sliced Leeks
4 garlic cloves, minced
1/2 cup vegetable stock
4 tsp. soy sauce
1/4 tsp. freshly ground black pepper
3 ounces ricotta salata cheese
Wash kale, but do not dry. [Read more…]
Gingered Cabbage & Tofu
Adapted from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert.
You may add toasted cashews or peanuts to finish this dish.
1/2 cup soy sauce
1/2 cup cooking sherry or stock
1/2 cup rice vinegar
3 Tbls. brown sugar
2 cakes firm tofu, cut into 1-inch pieces
2 Tbls. peanut oil
2 Tbls. peanut oil
6 cups shredded Cabbage
3 Tbls. ginger roots, peeled & minced
1/4 cup fresh lemon juice
1/4 cup fresh cilantro, chopped
pinch of cayenne pepper
In a medium saucepan combine soy sauce, sherry, vinegar and brown sugar, bring to boil. [Read more…]
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