After making last week's Asparagus-Shiitake Bread Pudding, I've been thinking of ways to further adapt the recipe to make it faster to assemble. Here I've cut the assembly time almost in half, to about 30 minuets (it needs another 40 minutes in the oven) and made some changes to the ingredients for a fairly different flavor profile as well. To save yourself some prep time, buy the bread 1-2 days ahead and let it dry out a little.
With ramp season coming to an end, you could take this technique and use it with the ingredients in the other recipe.
1 1-lb loaf white bread (French or Italian work well), preferably a bit stale
3 cups milk
About 10 ramps (1 bunch)
2-3 Tbsp olive oil
1 1/2 lbs asparagus, tough ends snapped off, in 1/2-inch rounds
Salt and pepper
2-3 tsp chopped fresh rosemary
6 oz. goat cheese, crumbled
4 eggs
Preheat the oven to 350 degrees. Lightly butter or oil two 8x8-inch pans or one 9x13-inch pan.
Slice the bread about 1-inch thick, then tear into chunks. Place them in a large bowl. Heat the milk to steaming, then pour over the bread and let stand.
Slice the roots off the ramps and remove any loose outer layers. Thinly slice the white part and the stems, then finely chop the leaves, keeping them separate from the whites and stems.
Heat the olive oil in a large skillet. Add the asparagus and the ramp whites and stems. Season with salt and plenty of pepper. Saute over medium-high heat for 3-5 minutes, until the asparagus turns bright green and is slightly tender. Remove from heat and set aside.
Turn the bread a bit in the bowl to make sure all of it soaks up milk. Then add in the asparagus and ramps, the chopped ramp leaves and rosemary, and the crumbled goat cheese.
Beat the eggs in a bowl with 1 tsp salt. Pour the eggs into the bowl with the bread and other ingredients and mix well so that everything is coated (trying not to turn the bread to mush while you do so).
Press the mixture into the prepared pan(s). Bake for about 40 minutes, until golden and a bit puffy.
Serve hot or warm. Serves 6-8.
Sunday, May 8, 2011
Saturday, May 7, 2011
It's Not Too Late for a CSA Share
If you've been thinking about signing up for a CSA share this year, it's not too late. Many farms still have shares available. CISA has a convenient list of Local Hero CSA farms here. They are listed by county and include descriptions of the farm and typical share contents, pickup locations, and how to get in touch with the farm.
In addition to the meat CSA offered by Bostrom Farm of Greenfield, CISA also lists a few others in the Valley.
In addition to the meat CSA offered by Bostrom Farm of Greenfield, CISA also lists a few others in the Valley.
Friday, May 6, 2011
Polenta with Creamy Tomato Sauce, Ramps, and Beef
This is a perfect application for leftover steak or roast beef. If you'd rather start from scratch, you could also use stew beef, but in that case be sure to brown it first and then allow at least an hour for simmering. Use a fairly plain tomato sauce here.
The ramps are really nice here, but in seasons you could substitute green garlic or shallots and some greens.
Polenta
4 1/2 cups water
1 1/2 tsp salt
1 1/2 cups polenta cornmeal
Sauce
1 Tbsp olive oil
10-12 ramps (about 1 bunch), roots sliced off, thinly sliced (green tops too)
3 cups tomato sauce
1/2 - 1 lb cooked steak or roast beef, diced or thinly sliced
1/2 cup cream (optional but really good)
Salt and pepper to taste
If you're using standard polenta, start it cooking before you put the sauce together. If you're using instant you can do it at the end.
Bring the water to a boil in a large saucepan and add the salt, then slowly whisk in the cornmeal. Reduce heat to a simmer and switch to a spoon, stirring to keep the polenta from sticking to the bottom of the pan. Use the pan lid defensively, as bubbling polenta can spit and give a nasty burn. Simmer, stirring frequently, until nice and thick.
To make the sauce, heat the olive oil in a Dutch oven. Add the ramps and saute until the greens wilt. Add the beef and pour in the tomato sauce. Simmer until the polenta is done or you are otherwise happy with it. Turn off the heat and stir in the cream if using. Taste and add salt and pepper as needed.
Spoon the polenta into bowls and top generously with sauce.
Serves about 6.
The ramps are really nice here, but in seasons you could substitute green garlic or shallots and some greens.
Polenta
4 1/2 cups water
1 1/2 tsp salt
1 1/2 cups polenta cornmeal
Sauce
1 Tbsp olive oil
10-12 ramps (about 1 bunch), roots sliced off, thinly sliced (green tops too)
3 cups tomato sauce
1/2 - 1 lb cooked steak or roast beef, diced or thinly sliced
1/2 cup cream (optional but really good)
Salt and pepper to taste
If you're using standard polenta, start it cooking before you put the sauce together. If you're using instant you can do it at the end.
Bring the water to a boil in a large saucepan and add the salt, then slowly whisk in the cornmeal. Reduce heat to a simmer and switch to a spoon, stirring to keep the polenta from sticking to the bottom of the pan. Use the pan lid defensively, as bubbling polenta can spit and give a nasty burn. Simmer, stirring frequently, until nice and thick.
To make the sauce, heat the olive oil in a Dutch oven. Add the ramps and saute until the greens wilt. Add the beef and pour in the tomato sauce. Simmer until the polenta is done or you are otherwise happy with it. Turn off the heat and stir in the cream if using. Taste and add salt and pepper as needed.
Spoon the polenta into bowls and top generously with sauce.
Serves about 6.
Thursday, May 5, 2011
Creamy Arugula Sauce with Ramps and Bacon
Ramps, bacon, and arugula are a winning combination in many different forms. Here the arugula is pureed (along with the leafy tops of the ramps) and stirred into creamy sauce perfect for topping pasta or polenta. The bits of ramps and bacon add nice little nuggets of flavor as you eat. If you prefer not to use cream, you can make a roux with butter and flour and add milk instead.
10-12 ramps (about 1 bunch)
6-8 strips bacon
1/2 lb arugula, washed
1/2 cup cream
Salt and pepper to taste
Cut the root ends off the ramps (as you would do for leeks or scallions). Rinse well to remove all dirt, and pull off any loose or ragged outer layers. Cut of the leafy tops, chop coarsely, and set aside. Slice the white parts and remaining stems into round about 1/8-inch thick. Set aside, separate from the tops.
Place the bacon in a single layer in a large skillet and fry over medium heat until they reach your desired level of doneness (for this dish, I like them a little short of crispy). Drain on paper towels. Pour off most of the fat from the skillet, then add the slice whites and stems of the ramps. Saute for about 30 seconds, then remove from the pan and set aside. Add the arugula and the ramp tops and saute over high heat, stirring frequently, until wilted.
Puree the cooked arugula and ramp tops in a food processor, then place them in a saucepan over low heat. Add the cream and stir to combine well. Warm through, then turn off the heat. Stir in the sauteed ramps and bacon and add salt and pepper to taste. Thin with water if desired (if you're making pasta, a little pasta cooking water is perfect for this).
Makes enough to serve with 1 lb pasta.
Variation: Add 1/4 cup grated Parmesan to the sauce at the end.
10-12 ramps (about 1 bunch)
6-8 strips bacon
1/2 lb arugula, washed
1/2 cup cream
Salt and pepper to taste
Cut the root ends off the ramps (as you would do for leeks or scallions). Rinse well to remove all dirt, and pull off any loose or ragged outer layers. Cut of the leafy tops, chop coarsely, and set aside. Slice the white parts and remaining stems into round about 1/8-inch thick. Set aside, separate from the tops.
Place the bacon in a single layer in a large skillet and fry over medium heat until they reach your desired level of doneness (for this dish, I like them a little short of crispy). Drain on paper towels. Pour off most of the fat from the skillet, then add the slice whites and stems of the ramps. Saute for about 30 seconds, then remove from the pan and set aside. Add the arugula and the ramp tops and saute over high heat, stirring frequently, until wilted.
Puree the cooked arugula and ramp tops in a food processor, then place them in a saucepan over low heat. Add the cream and stir to combine well. Warm through, then turn off the heat. Stir in the sauteed ramps and bacon and add salt and pepper to taste. Thin with water if desired (if you're making pasta, a little pasta cooking water is perfect for this).
Makes enough to serve with 1 lb pasta.
Variation: Add 1/4 cup grated Parmesan to the sauce at the end.
Tuesday, May 3, 2011
Beef/Pork CSA from Bostrom Farm
Bostrom Farm in Greenfield is offering a summer meat CSA. A full share consists of 4 20-lb boxes of either beef, pork, or a combination, to be picked up the second Saturday of each month at the Greenfield Farmers Market. Half shares are also available. A full share (80 lbs total) costs $560 and a half share (40 lbs) costs $280. Contact Kyle Bostrom for details: KLBostrom [at] comcast [dot] net or 413-772-3732.
Mark Bittman on Asparagus
In a recent piece in the New York Times, Mark Bittman offers a "flow chart" for preparing asparagus: roasted, steamed, poached, etc. with a variety of different flavors. Check it out for even more inspiration beyond what you find here.
Monday, May 2, 2011
Savory Asparagus-Shiitake Bread Pudding
This recipe, perfect for the chillier days of spring, is adapted from one in Deborah Madison's Local Flavors. I didn't have the mushrooms, the herbs, or the cheese that she called for, so I used what I had and it came out beautifully. I kept the method the same--be warned that, while not difficult, it is a bit elaborate. I think it could be simplified considerably, and am planning to experiment a bit with that in the coming weeks. This works well for dinner, but would also make a nice brunch centerpiece.
As the season goes on a bit, use green garlic and spring onion in place of the garlic and shallot, and vary the herbs with what's available and sounds tasty. Likewise, while I used Dutch Gold (Edam) cheese, this would work well with cheddar, Swiss, Parmesan, or goat cheese.
4-5 cloves garlic, peeled and smashed with the side of a knife
3 cups milk
1 1-lb loaf white bread (Italian style is good), preferably stale
1 1/2 lbs asparagus, tough ends snapped off, and cut into 1/2-inch rounds
2 Tbsp butter
1 large shallot, minced
1/2 lb shiitakes, stemmed and diced
Salt and pepper to taste
4 large eggs
1/2 cup chopped sorrel
1/2 cup snipped chives
2 cups Dutch Gold (Edam) cheese, shredded
1. Butter two 8x8-inch pans or one 9x13-inch pan. Preheat the oven to 350 degrees.
2. Combine the garlic and milk in a saucepan. Bring to a boil, then remove from heat and let steep until ready to use.
3. Cut the bread into thick slices. If not stale, toast lightly in the oven. Break into chunks, place it in a large bowl, then strain the milk over it and let it soak.
4. Place about 1 inch of water in a Dutch oven and bring to a boil. Add the asparagus and simmer about 3 minutes, until bright green. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
5. Melt the butter in skillet. Add the shallot and saute over medium-high heat for 1 minute, then add the mushrooms and saute until tender. Add salt and pepper to taste and set aside.
6. Beat the eggs in a medium bowl. Add the sorrel, chives, 1 tsp salt, and pepper to taste.
7. Add the asparagus, mushrooms, egg mixture, and about two-third of the cheese to the bowl with the bread and mix thoroughly (trying not to turn the bread to mush while you do so). Spread this mixture into the prepared pan(s) and sprinkle the remaining cheese on top. Bake for 40-45 minutes, until nice and golden. Serve hot.
Serves about 6.
As the season goes on a bit, use green garlic and spring onion in place of the garlic and shallot, and vary the herbs with what's available and sounds tasty. Likewise, while I used Dutch Gold (Edam) cheese, this would work well with cheddar, Swiss, Parmesan, or goat cheese.
4-5 cloves garlic, peeled and smashed with the side of a knife
3 cups milk
1 1-lb loaf white bread (Italian style is good), preferably stale
1 1/2 lbs asparagus, tough ends snapped off, and cut into 1/2-inch rounds
2 Tbsp butter
1 large shallot, minced
1/2 lb shiitakes, stemmed and diced
Salt and pepper to taste
4 large eggs
1/2 cup chopped sorrel
1/2 cup snipped chives
2 cups Dutch Gold (Edam) cheese, shredded
1. Butter two 8x8-inch pans or one 9x13-inch pan. Preheat the oven to 350 degrees.
2. Combine the garlic and milk in a saucepan. Bring to a boil, then remove from heat and let steep until ready to use.
3. Cut the bread into thick slices. If not stale, toast lightly in the oven. Break into chunks, place it in a large bowl, then strain the milk over it and let it soak.
4. Place about 1 inch of water in a Dutch oven and bring to a boil. Add the asparagus and simmer about 3 minutes, until bright green. Remove from the pot and rinse with cold water to stop the cooking. Set aside.
5. Melt the butter in skillet. Add the shallot and saute over medium-high heat for 1 minute, then add the mushrooms and saute until tender. Add salt and pepper to taste and set aside.
6. Beat the eggs in a medium bowl. Add the sorrel, chives, 1 tsp salt, and pepper to taste.
7. Add the asparagus, mushrooms, egg mixture, and about two-third of the cheese to the bowl with the bread and mix thoroughly (trying not to turn the bread to mush while you do so). Spread this mixture into the prepared pan(s) and sprinkle the remaining cheese on top. Bake for 40-45 minutes, until nice and golden. Serve hot.
Serves about 6.
Subscribe to:
Posts (Atom)
Posts
