Tag Archives | Summer 2016 Recipes

FARMER’S CABBAGE AND MUSHROOM PIE

cabShroomPie2

Adapted from Farmer John’s Cookbook
by John Peterson (Gibbs Smith, 2006)

Serves 8

2 unbaked 9-inch pie crusts (store-bought or homemade), chilled
¼ cup olive oil
1 cup chopped onion
3 cups chopped mushrooms
2 cups chopped cabbage (about half a head)
2 teaspoons fresh thyme
½ teaspoon lemon juice
6 ounces farmer’s cheese, fresh goat cheese or cream cheese, softened
salt
freshly ground black pepper
3 hard-cooked eggs, sliced

Place one of the pie doughs into the bottom of a pie pan, leaving at least ½ inch of dough hanging over the edge.

Preheat oven to 375°F.

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, cabbage, thyme, and lemon juice and cook until tender, about 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste.

Layer half of the cabbage mixture in the pie crust. Add a layer of sliced eggs. Top with remaining cabbage mixture.

Moisten the edge of the bottom piecrust with water. Gently cover with the second pie crust, sealing the edges with your fingers. Bake until crust is browned on top, 30 to 40 minutes.

cabShroomPie

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ANNA’S SUMMER VEGETABLE TIAN

annasVegTian

Recipes adapted from Modern Potluck (Clarkson Potter)

Makes one 9-by-13-inch baking dish

5 tablespoons extra-virgin olive oil
1 garlic clove, halved
1 red bell pepper, stemmed, cored, and thinly sliced
1 medium red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
¼ cup chopped fresh basil, or 2 tablespoons fresh thyme leaves, plus more for garnish
1 medium eggplant (about 12 ounces), sliced ¼ inch thick
9 small red tomatoes (about 1 pound), cored and sliced
¼ inch thick
2 medium or 1 large zucchini (about 12 ounces), sliced ¼ inch thick

Grease a 9-by-13-inch baking dish with 1 tablespoon of the olive oil. Rub the sides of the dish with the garlic.

In a large, nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Swirl the garlic in the pan for 1 to 2 minutes or until fragrant; discard the garlic. Add the red pepper and onion and cook, stirring frequently, until beginning to soften, about 5 minutes.

Reduce the heat to medium and continue cooking, stirring occasionally, until extremely soft, 7 to 8 more minutes. Season with salt and pepper, and remove from the heat. Stir in half of the chopped basil and let cool slightly. Preheat the oven to 425°.

Spread the pepper-onion mixture in the bottom of the baking dish. Arrange the remaining vegetables so they’re standing up in the dish in 3 long rows, repeating the following pattern: 1 eggplant slice, 1 tomato slice, and 1 zucchini slice. Season the vegetables generously with salt and pepper, sprinkle with the remaining chopped basil, and drizzle with the remaining 2 tablespoons olive oil.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for 30 more minutes, or until the vegetables are beginning to brown. Let cool slightly and serve.

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ROASTED CARROT AND CURRY HUMMUS

carrotCurryHummus

Recipes adapted from Modern Potluck (Clarkson Potter)

Makes about 4 cups

1 cup dried chickpeas
1 tablespoon baking soda
½ pound carrots, scrubbed and cut into 1-inch pieces
6 garlic cloves, unpeeled
¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon Madras curry powder (divided)
¼ cup well-stirred tahini
¼ cup plus 2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
Chopped fresh cilantro and toasted pumpkin seeds, for garnish

In a bowl, cover the chickpeas with 2 inches of water and stir in the baking soda. Refrigerate for 8 hours or overnight. Drain and rinse.

Preheat the oven to 400°.

In a large saucepan, cover the rinsed chickpeas with 2 inches of water and bring to a boil. Reduce the heat and simmer over medium-low heat until the chickpeas are very tender and starting to fall apart, 30 to 40 minutes or even longer, depending on the freshness of the chickpeas. Drain, reserving 1 cup of the cooking water.

Meanwhile, on a small baking sheet, toss the carrots and the garlic with 2 tablespoons of the olive oil, 1½ teaspoons of the curry powder, and season with salt and pepper. Roast for about 30 minutes, until the carrots and garlic are quite browned and tender.

When the garlic is cool, squeeze the cloves into a food processor. Add the carrots, chickpeas, ½ cup of the cooking liquid, ¼ cup of the olive oil, the remaining 1½ teaspoons curry powder, the tahini, and the lime juice. Process until creamy, adding more cooking liquid if you’d like a looser hummus. Season with salt and pepper.

Transfer to a serving bowl. Using a spoon, make a swirl. Drizzle in some olive oil, garnish with the cilantro and pumpkin seeds, and serve.

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Apricot Barbecue Sauce with Gochujang

apricotBBQsauce

Recipe adapted from Natural Sweet Food in Jars
(Running Press) by Marisa McClellan

Makes 4 (half-pint/250 ml) jars

In my family, barbecue sauce is a contentious condiment. My dad loves it so much that he once invested in his buddy’s sauce-making business. Then you have my mother, who could happily live the rest of her days without so much as a drop of the stuff. I’m not always a fan of the store-bought varieties, but I do love having a few homemade jars in the pantry for summer cookouts and slow cooked pulled chicken thighs. This fruity version with a kick of Korean spice paste is a particular favorite.

4 pounds/1.8 kg apricots, pitted and diced
1½ cups/355 ml apple cider vinegar
1 cup/340 g agave nectar
1 cup minced onion
2 garlic cloves, crushed
1 heaping tablespoon Gochujang

Combine the apricots, apple cider vinegar, agave nectar, onion, garlic, and Gochujang in a wide, non-reactive pot with a tight-fitting lid and stir to combine. Place the lidded pot on the stove over medium-high heat and cook for approximately 10 minutes, until the apricots and onions have softened.

Using a potato masher, break down the apricot pieces into a chunky pulp. Continue to cook, with the lid off, until the mixture has reduced by approximately half.

About 15-20 minutes before the sauce is done cooking, prepare a boiling water bath canner and 4 half-pint/250 ml jars.

Remove the pot from the heat. Using an immersion blender, puree the mixture until smooth (you may have to tip the pot a little in order to do this without splashing). If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend that way.

If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the pot and cook it a bit longer.

When it is finished cooking, remove the pan from the heat. Funnel the sauce into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.

Note: Gochujang can be found at most Asian markets. It is inexpensive and flavorful, and it adds a nice punch to this recipe.

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