After my last two fennel recipes, I still had some stalks left from the big bulb I bought last weekend. Here's how I used it up. I bet sweet potatoes or yams would also be good in place of the potatoes.
Olive oil
1 large onion, sliced lengthwise
4-5 cloves garlic, minced
2 cups thinly sliced potatoes
1 1/2 - 2 cups sliced fennel
2 tsp lemon juice
Salt and pepper to taste
1 14-inch pizza crust
4 oz. shredded mozzarella
1/2 cups grated Parmesan
Preheat the oven to 450 degrees. Heat a couple teaspoons of olive oil in a large skillet, then add the onion. Cook, stirring frequently, over medium heat until the onions are nicely caramelized. Add the garlic and potatoes and cook, stirring frequently to prevent sticking, until the potatoes are almost tender (you can speed this process by covering the pan between stirring). Add the fennel and cook another few minutes until tender. Add the lemon juice and salt and pepper and remove from heat.
Lightly paint the crust with olive oil, then top with mozzarella. Spread the fennel and potato mixture over the cheese, then sprinkle the Parmesan on top. Bake for 15-20 minutes, until crust is crisp and cheese starts to brown.
Serves 3-4.
Monday, October 6, 2008
Italian Pesto
I also had a fair bit of Italian basil in the garden and made some more traditional pesto for the freezer as well. I generally use walnuts instead of the traditional pine nuts because they're less expensive yet still work well. But pine nuts are mighty tasty, too. Use good quality olive oil here--you can taste the difference.
6-7 cups loosely backed basil leaves
2-3 cloves garlic
1 tsp lemon juice
1/2 cup walnut pieces, lightly toasted
1/2 cup grated Parmesan cheese
1/3 cup extra virgin olive oil, plus more as desired
Salt and pepper to taste
Combine all ingredients in a food processor and process until fairly smooth. Taste and adjust seasonings if needed. Add additional oil if desired.
To freeze this, I divided it in half and put each portion in a quart-size freezer bag. I spread it fairly flat and put it in the freezer. The large amount of surface area will make it faster to thaw (in a bowl of warm water) when I want to use it.
6-7 cups loosely backed basil leaves
2-3 cloves garlic
1 tsp lemon juice
1/2 cup walnut pieces, lightly toasted
1/2 cup grated Parmesan cheese
1/3 cup extra virgin olive oil, plus more as desired
Salt and pepper to taste
Combine all ingredients in a food processor and process until fairly smooth. Taste and adjust seasonings if needed. Add additional oil if desired.
To freeze this, I divided it in half and put each portion in a quart-size freezer bag. I spread it fairly flat and put it in the freezer. The large amount of surface area will make it faster to thaw (in a bowl of warm water) when I want to use it.
Thai Pesto
The basil season is very nearly over--time to harvest what you've got or stock up at the farmer's market and make pesto before it's gone. Danny Botkin from Laughing Dog Farm had a big basket of it at the market on Saturday, but the frost could come any time...
Until yesterday, I had a couple of enormous Thai basil plants in the garden. Next year I need to remember that Thai basil grows much bigger than Italian basil and I use less of it... So I decided to experiment with a pesto with Southeast Asian flavors. The result was pretty tasty. You could use it on pasta, or on rice noodles, over grilled or broiled meat or tofu, or probably even in a stir fry. The basil flavor is milder than traditional pesto, but pleasing just the same. I put a couple batches of this in the freezer.
4 cups loosely packed Thai basil leaves
1-2 cloves garlic
1/3 cup cashews, lightly toasted
1/2 - 3/4 tsp salt
2 tsp lime juice
1 hot pepper, seeded (or more to taste)
1/4 cup canola oil, plus more if desired
Combine all ingredients in a food processor and blend until relatively smooth. Taste and adjust seasonings if desired. For a more liquid pesto, add additional oil.
Until yesterday, I had a couple of enormous Thai basil plants in the garden. Next year I need to remember that Thai basil grows much bigger than Italian basil and I use less of it... So I decided to experiment with a pesto with Southeast Asian flavors. The result was pretty tasty. You could use it on pasta, or on rice noodles, over grilled or broiled meat or tofu, or probably even in a stir fry. The basil flavor is milder than traditional pesto, but pleasing just the same. I put a couple batches of this in the freezer.
4 cups loosely packed Thai basil leaves
1-2 cloves garlic
1/3 cup cashews, lightly toasted
1/2 - 3/4 tsp salt
2 tsp lime juice
1 hot pepper, seeded (or more to taste)
1/4 cup canola oil, plus more if desired
Combine all ingredients in a food processor and blend until relatively smooth. Taste and adjust seasonings if desired. For a more liquid pesto, add additional oil.
Friday, October 3, 2008
Useful Books
I just got a copy of The Busy Person's Guide to Preserving Food by Janet Chadwick. I had been looking for a good resource and this was mentioned in Barbara Kingsolver's book Animal Vegetable Miracle--I figured if it's good enough for Barbara, it's probably good enough for me. And so far I am favorably impressed. Lots of useful information, with different methods described for preparing each of many types of fruits, vegetables, and herbs--freezing, drying, canning, and root cellaring. For each method she gives a quick assessment of how fast it is and how good the end product is. Nice clear instructions, too, along with guidance on equipment and answers "what went wrong" questions.
Speaking of Animal Vegetable Miracle, I imagine most aspiring locavores have read it as well, but if you haven't, I recommend it. A thoroughly enjoyable, and inspiring, read. And while I'm on the subject of books, I also really enjoyed Michael Pollan's In Defense of Food and The Omnivore's Dilemma.
Speaking of Animal Vegetable Miracle, I imagine most aspiring locavores have read it as well, but if you haven't, I recommend it. A thoroughly enjoyable, and inspiring, read. And while I'm on the subject of books, I also really enjoyed Michael Pollan's In Defense of Food and The Omnivore's Dilemma.
Thursday, October 2, 2008
Autumn Pear Salad
Continuing on the pear theme... Combine sliced ripe pears with crumbled Gorgonzola and a sprinkling of toasted walnuts or pine nuts over a bed of arugula for an easy yet impressive fall salad made with ingredients in season locally. Dress with the vinaigrette of your choice. For more of a tossed salad, add lettuce to the mix. If you're not going to serve it immediately, toss the sliced pears with a little lemon juice to prevent browning. If you don't like or don't have Gorgonzola, try goat cheese--the effect is different but still lovely.
Potato Leek Soup with Kale
This a great warm-you-up soup for Fall or Spring when leeks are in season locally. It's great with new potatoes. I used leeks and potatoes from Shoestring Farm and garlic, kale, and dill from my garden. Milk from Mapleline Farm.
Dill, by the way, freezes beautifully for use during the winter. Just chop it up and freeze in a freezer bag. Or put it in ice cube trays with a little water, then transfer to a freezer bag when frozen.
Olive oil for sauteing
2 large leeks, sliced in thin rounds
4 cloves garlic, minced
1 1/2 lbs potatoes, cubed
1/4 cup all purpose flour
4-5 cups water or stock, plus more as needed
1 vegetable bouillon cube (if using water)
6-8 cups coarsely torn kale
2 Tbsp chopped fresh dill
Salt and pepper to taste
Up to 3 cups milk
Heat the olive oil in a soup pot. Add the leeks and garlic and saute for 2-3 minutes. Add the potatoes and continue to saute, stirring frequently, for another 5 minutes or so. Stir in the flour until everything is well coated, and saute another 1-2 minutes. Add the water or stock and bouillon cube if using. Bring to a boil, then simmer until potatoes are tender. Add the kale and cook until tender. Add the dill and salt and pepper, then stir in the milk until the soup reaches the desired consistency.
Serves about 6.
Variations:
1. Omit the dill and add cooked minced bacon (1/2 - 1 cup, or to taste).
2. Before adding the kale, puree the soup using an immersion blender.
3. Puree the soup, then make add bacon and omit the dill.
Dill, by the way, freezes beautifully for use during the winter. Just chop it up and freeze in a freezer bag. Or put it in ice cube trays with a little water, then transfer to a freezer bag when frozen.
Olive oil for sauteing
2 large leeks, sliced in thin rounds
4 cloves garlic, minced
1 1/2 lbs potatoes, cubed
1/4 cup all purpose flour
4-5 cups water or stock, plus more as needed
1 vegetable bouillon cube (if using water)
6-8 cups coarsely torn kale
2 Tbsp chopped fresh dill
Salt and pepper to taste
Up to 3 cups milk
Heat the olive oil in a soup pot. Add the leeks and garlic and saute for 2-3 minutes. Add the potatoes and continue to saute, stirring frequently, for another 5 minutes or so. Stir in the flour until everything is well coated, and saute another 1-2 minutes. Add the water or stock and bouillon cube if using. Bring to a boil, then simmer until potatoes are tender. Add the kale and cook until tender. Add the dill and salt and pepper, then stir in the milk until the soup reaches the desired consistency.
Serves about 6.
Variations:
1. Omit the dill and add cooked minced bacon (1/2 - 1 cup, or to taste).
2. Before adding the kale, puree the soup using an immersion blender.
3. Puree the soup, then make add bacon and omit the dill.
Wednesday, October 1, 2008
Pear-Almond Galette
We just got our first pears of the season, ripe and juicy and delicious. I had some sliced on my oatmeal this morning, which was very tasty, but it also put me in mind of this recipe. A galette is a bit like a dessert pizza--a flat pastry crust with fruit or whatever on top. I developed this a few years ago and have found that it always gets a welcome reception. The almond extract in the crust really makes it special, and very fragrant. Now I just need a good excuse to make it...
As you'll see below, you can make the dough either by hand or in a food processor. There are lots of steps, but don't be daunted--it's not really that complicated.
Pastry Dough
1 ¼ cups white flour
½ tsp white sugar
½ tsp salt
½ cup unsalted butter (1 stick), very cold
2 Tbsp + 2 tsp ice water, plus more if needed
1 tsp almond extract
Topping
1 large ripe pear, peeled and sliced
3 Tbsp white sugar
1 Tbsp unsalted butter, in pea-sized chunks
1/8 tsp nutmeg
Up to 1/8 tsp cinnamon (optional)
To prepare the pastry dough by hand:
1. Whisk the flour, sugar, and salt together in a large bowl. Sprinkle chunks of butter over it, then cut the butter in using a pastry cutter or two knives.
2. Sprinkle the ice water and almond extract over the flour and butter mixture. Using the blade side of a rubber scraper, cut dough until it starts to form balls. If necessary, add additional ice water one teaspoon at a time to help the dough cohere. Be careful not to add so much water that the dough becomes sticky.
3. Press the dough with your hands to form it into a ball. The texture of the dough should be a bit rough, not smooth. Press it into a round disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes (and not more than 2 days).
To prepare the pastry dough with a food processor:
1. Put the flour, sugar, and salt into the food processor and process for 10 seconds to mix.
2. Add the butter in small chunks, scattered over the flour mixture. Pulse for 1-2 second intervals until nearly all the butter is pea-sized or smaller. You may need to scrape the sides once or twice.
3. Drizzle the ice water and almond extract over the flour and butter mixture. Pulse for 1-2 second intervals until there are no more dry patches in the dough and it starts to form small balls. Do not allow the dough to form a single mass in the food processor. Press the dough together with your fingers. If it does not cohere, sprinkle in an additional teaspoon of ice water and pulse several more times. Repeat if necessary. Be careful not to add so much water that the dough becomes sticky.
4. Remove the dough from the food processor and follow step 3 above.
To prepare the galette:
1. Preheat the oven to 425°.
2. Remove the pastry dough from the refrigerator. If it has been left for longer than 30 minutes, allow it to thaw briefly until it becomes more pliable.
3. Lay out a piece of waxed paper about 14 inches long on a flat surface and sprinkle it with flour. Using a rolling pin, roll the dough out in a circle or oblong shape to a thickness of about 1/8-inch. Transfer the dough to a cookie sheet and peel off the waxed paper.
4. Sprinkle 1 Tbsp of sugar over the crust, leaving about 2 inches bare around the outside. Arrange the sliced pears densely over the crust, again leaving about 2 inches bar around the outside. Sprinkle the butter over the fruit, then sprinkle with the remaining sugar, nutmeg, and cinnamon (if using).
5. Fold the outside edges of the crust up over the fruit. Pinch the corners together to prevent the pear juices from leaking while the galette bakes.
6. Bake for 30-35 minutes, until the crust is golden brown.
7. Allow the galette to cool for at least a few minutes before serving.
Serves 4-6.
As you'll see below, you can make the dough either by hand or in a food processor. There are lots of steps, but don't be daunted--it's not really that complicated.
Pastry Dough
1 ¼ cups white flour
½ tsp white sugar
½ tsp salt
½ cup unsalted butter (1 stick), very cold
2 Tbsp + 2 tsp ice water, plus more if needed
1 tsp almond extract
Topping
1 large ripe pear, peeled and sliced
3 Tbsp white sugar
1 Tbsp unsalted butter, in pea-sized chunks
1/8 tsp nutmeg
Up to 1/8 tsp cinnamon (optional)
To prepare the pastry dough by hand:
1. Whisk the flour, sugar, and salt together in a large bowl. Sprinkle chunks of butter over it, then cut the butter in using a pastry cutter or two knives.
2. Sprinkle the ice water and almond extract over the flour and butter mixture. Using the blade side of a rubber scraper, cut dough until it starts to form balls. If necessary, add additional ice water one teaspoon at a time to help the dough cohere. Be careful not to add so much water that the dough becomes sticky.
3. Press the dough with your hands to form it into a ball. The texture of the dough should be a bit rough, not smooth. Press it into a round disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes (and not more than 2 days).
To prepare the pastry dough with a food processor:
1. Put the flour, sugar, and salt into the food processor and process for 10 seconds to mix.
2. Add the butter in small chunks, scattered over the flour mixture. Pulse for 1-2 second intervals until nearly all the butter is pea-sized or smaller. You may need to scrape the sides once or twice.
3. Drizzle the ice water and almond extract over the flour and butter mixture. Pulse for 1-2 second intervals until there are no more dry patches in the dough and it starts to form small balls. Do not allow the dough to form a single mass in the food processor. Press the dough together with your fingers. If it does not cohere, sprinkle in an additional teaspoon of ice water and pulse several more times. Repeat if necessary. Be careful not to add so much water that the dough becomes sticky.
4. Remove the dough from the food processor and follow step 3 above.
To prepare the galette:
1. Preheat the oven to 425°.
2. Remove the pastry dough from the refrigerator. If it has been left for longer than 30 minutes, allow it to thaw briefly until it becomes more pliable.
3. Lay out a piece of waxed paper about 14 inches long on a flat surface and sprinkle it with flour. Using a rolling pin, roll the dough out in a circle or oblong shape to a thickness of about 1/8-inch. Transfer the dough to a cookie sheet and peel off the waxed paper.
4. Sprinkle 1 Tbsp of sugar over the crust, leaving about 2 inches bare around the outside. Arrange the sliced pears densely over the crust, again leaving about 2 inches bar around the outside. Sprinkle the butter over the fruit, then sprinkle with the remaining sugar, nutmeg, and cinnamon (if using).
5. Fold the outside edges of the crust up over the fruit. Pinch the corners together to prevent the pear juices from leaking while the galette bakes.
6. Bake for 30-35 minutes, until the crust is golden brown.
7. Allow the galette to cool for at least a few minutes before serving.
Serves 4-6.
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