Purslane Pesto

in

Use on toasted bread, pizza or with pasta.

-Break 1 bunch of purslane into small florets, you can use the stems.

-Put ½ cup walnuts and ¼ cup pumpkin seeds in a cast iron pan.

-Roast over medium heat stirring often until lightly browned, about 5 minutes.

-When brown, add the walnuts/pumpkin seeds to the bowl of a food processor fitted with the blade.

-Then add the following:

The juice from half a lemon

¼ cup olive oil

2 tsp. honey

A big pinch of sea salt and some freshly ground black pepper

-Pulse until you can't see any whole leaves.

 

 

Puree of Carrots with Crème Fraiche and Honey

in ,

-Bring a medium size pot of salted water to boil.

-Trim, peel and thinly slice 1.5 pounds of carrots.

-Add the carrots to boiling water and cook until extremely tender-about 10 minutes.

-Drain well and transfer to a food processor with the following:

2 TBS clover honey

1/4 cup crème fraiche

2 TBS unsalted butter

-Puree until smooth.

-Season withsea salt and freshly ground black pepper, serve warm.

 

Cranberry Pumpkin Muffins

in ,

-Cut 1 pie pumpkin in half and scoop out the seeds.

-Roast at 350 face down in the oven for 1 hour and 15 minutes until very tender.

-Scoop out flesh and then stir well to blend.

-Preheat oven to 400°F with rack in middle.

-Butter or oil muffin pan if not nonstick.

-Meanwhile, whisk together the following in a large bowl:

1¼ cup whole wheat flour

1 cup oats

2 tsp baking powder

¼ tsp baking soda

1 heaping tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

-In a separate bowl, whisk together the following:

1 stick melted butter

¾ brown sugar

2 cups pumpkin puree

¼ cup Greek yogurt

2 large eggs

1 tsp vanilla

-Add to dry ingredients and stir until just combined.

-Stir in ½ cup cranberries and 1/4 cup TBS pumpkin seeds or walnuts.

-Divide batter among muffin cups.

-Bake until a wooden pick comes out clean, about 20 minutes.

-Cool slightly on a rack.

 

Pumpkin Butter

in ,

-Peel, seed and dice 1 pie pumpkin.

-In a stainless steel pot, combine pumpkin witn the following:

¼ cup turbinado sugar

¼ cup brown sugar

A pinch of sea salt

-Bring to a low boil and then simmer over low heat until pumpkin is tender, about 20-30 minutes.

-Remove from heat and transfer to a blender; blend until smooth.

-Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness.

-Remove, cool, and serve.

-This will keep for several weeks in the fridge.

 

 

Provencial Tart from Vergennes Laundry, VT

in ,

For the tart shell add the following to the bowl of a food processor…

-1¾ cups all-purpose flour and 1 tsp sea salt.

-Pulse to combine.

-Add 1 stick plus 2 TBS cold unsalted butter cut into chunks.

-Pulse 5 times in 1-second bursts.

-Add ¼ cup ice water and pulse until the dough comes together.

-Turn the dough out onto a floured work surface and knead briefly.

-Flatten the dough into a disk, wrap in plastic and chill for about 30 minutes, until firm.

-Preheat the oven to 375°.

-On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant ¼ inch thick.

-Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to ½ inch.

-Fold the overhang over to reinforce the edges. Refrigerate the tart shell for about 15 minutes, until firm.

-Line the tart shell with parchment and pie weights or dried beans and bake in the center of the oven for 35 minutes, until set.

-Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.

For the filling…line a baking sheet with parchment paper and drizzle with oil.

-In a large bowl, toss 2-3 peppers cut into ¼ inch wedges with ½ TBS of olive oil and season with salt and pepper. Arrange it on one-quarter of the oiled baking sheet.

-Chop up 1 small eggplant into 1 inch chunks.

-Add the eggplant to the bowl, ½ TBS of olive oil and season with salt and pepper.

-Arrange it on another quarter of the baking sheet.

-Repeat the process with 1 cup of cubed summer squash and ½ cup cherry tomatoes.

-Roast the vegetables for about 45 minutes, turning once, until tender.

-Let cool slightly, then return them to the bowl.

-Add 2 tsp Champagne vinegar, 3 TBS fresh basil and another 1½ TBS of olive oil and toss; season with salt and pepper.

-Thinly slice 2 ounces Tomme de Savoie or imported Fontina cheese.

-Scrape the roasted vegetables into the tart shell, tuck in the cheese slices and serve.

Potatoes with Fennel, Artichokes and Fontina Cheese

in ,

-Preheat your oven to 425 degrees.

-Slice 2 pounds of potatoes into 1/8 inch thick slices.

-Slice up 1 bulb of fennel into half moon shaped pieces.

-Melt 2 TBS butter in a Dutch oven over medium-high heat.

-Add the fennel and potatoes along with the following:

½ tsp sea salt

½ tsp dried rosmary

-Cook 4 minutes.

-Then add the following:

1 cup chicken broth

1 cup heavy cream

One 4 ounce jar drained artichoke hearts

3 cloves of garlic, put through a garlic press

2 bay leaves

- Cover, bring to a simmer and cook until potatoes are just tender, about 10 minutes.

-Discard the bay leaves.

-Transfer the potatoes to a greased 8 x 8 baking dish, and sprinkle with the following:

2 TBS finely chopped parsley

1 cup grated Fontina cheese

-Bake until top is golden, about 20-25 minutes.

-Let potatoes cool 10 minutes before serving.

 

Potato, Celery Root and Leek Soup

in ,

-Cut 2 leeks into half the long way and then wash carefully between the layers. Slice into thin strips.

-Heat 2 TBS butter in a large pot, add the leeks and sauté over medium heat for 5 minutes.

-Add the following:

2 pounds potatoes diced into ½ chunks

1 celery root cut into ½ chunks

4 cups stock and/or some white wine

1 bay leaf

-Bring to a boil, reduce heat and simmer until the potatoes and celery root are tender, about 25 minutes.

-Use the back of a wooden spoon to crush some of the potatoes against the side of the pot, leaving some intact.

-Remove the bay leaf and stir in the following:

1/2 cup cream

1/2 cup grated Gruyere or Parmesan cheese

3 TBS chopped parsley

1 TBS chopped fresh sage

Sea salt and freshly ground black pepper to taste

-Serve piping hot with a good crusty loaf of bread and butter.

 

Potato Shallot Gratin

in ,

From Fine Cooking’s Dinner with Friends

For the sauce:

-In a small saucepan combine the following:

1 cup chicken broth

1 cup heavy cream

1 clove chopped garlic

1 bay leaf

-Bring to a boil and then remove from heat and set aside to infuse.

-Heat the oven to 350 degrees.

-Slice 2# pounds of potatoes into 1/8 inch thick slices.

-Cut 2 shallots or 1 onion into thin strips.

-Then chop about 6 ounces thinly sliced ham (optional).

To assemble:

-In a large 2-qt. gratin dish or heavy baking dish spread about 1/3 of the potato slices.

-Season each layer with the following:

Sea salt

Pepper

A sprinkling of freshly grated nutmeg

-Then overtop of the potatoes, layer half of the shallots/onions and half of the ham.

-Top with another 1/3 of the potatoes and some more salt, pepper and nutmeg.

-Then spread the other half of the shallots/onions and the other half of the ham.

-Top with the remaining potatoes and more salt, pepper and nutmeg.

-Put the gratin on a baking sheet to catch drips and pour the cream mixture over top, discarding the bay leaf.

-Sprinkle the gratin with 1 cup grated Gruyere cheese, cover loosely with foil and bake for 30 minutes.

-Remove the foil and bake until the potatoes are very tender and the top is brown, another 30-45 minutes.

-Let cool for 15 minutes before serving.

 

Potato Salad with Fresh Herbs

in ,

-Cover 2# of whole potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 tsp sea salt.

-Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.

-In a large bowl whisk together the following:

1/2 TBS Dijon mustard

1 TBS whole-grain mustard

2 TBS white-wine vinegar

1/2 tsp black pepper

1/2 teaspoon sea salt

-Then add 3 TBS olive oil in a slow stream, whisking until emulsified.

-When potatoes are just cool enough to handle, halve them, then add to vinaigrette.

-Stir in 2 TBS chopped basil and 1 TBS finely chopped rosemary.

-Serve warm or at room temperature.

Potato Leek Soup

in ,

-Cut 2-3 leeks into half the long way and then wash carefully between the layers. Slice into thin strips.

-Heat 2 TBS butter in a large pot, add the leeks and sauté over medium heat for 5 minutes.

-Add the following:

2 pounds potatoes diced into ½ chunks

4 cups stock and/or some white wine

1 bay leaf

-Bring to a boil, reduce heat and simmer until the potatoes are tender, about 25 minutes.

-Use the back of a wooden spoon to crush some of the potatoes against the side of the pot, leaving some intact.

-Remove the bay leaf and stir in the following:

1/2 cup cream

1/2 cup grated Gruyere or Parmesan cheese

3 TBS chopped parsley

1 TBS chopped fresh sage

Sea salt and freshly ground black pepper to taste

-Serve piping hot with a good crusty loaf of bread and butter.

Potato Gratin

in ,

-In a small saucepan combine the following:

1 cup chicken broth

1 cup heavy cream

4 cloves chopped garlic

1 bay leaf

-Bring to a boil and then remove from heat and set aside to infuse.  

-Heat the oven to 350 degrees.  

-Slice 1.5# of potatoes into 1/8 inch thick slices.

-Cut 1 onion into thin strips.

-Then chop about 4 oz. (1 cup) thinly sliced ham (optional).

To assemble: 

-In a large 2-qt. gratin dish or heavy baking dish spread about 1/3 of the potato slices. 

-Season with sea salt and pepper and a sprinkling of freshly grated nutmeg.

-Then overtop of the potatoes, layer half of the shallots and half of the ham. 

-Top with another 1/3 of the potatoes and some more salt, pepper and nutmeg.

-Then spread the other half of the shallots and the other half of the ham.  

-Top with the remaining potatoes and more salt, pepper and nutmeg.

-Put the gratin on a baking sheet to catch drips and pour the cream mixture over top, discarding the bay leaf.

-Cover loosely with foil and bake for 30 minutes.

-Remove the foil sprinkle the gratin with 1 cup grated Gruyere cheese.

-Baste with the liquid in the dish until the potatoes are very tender and the top is brown, another 30-45 minutes.

-Let cool for 15 minutes before serving.

 

Potato and Hakuri Turnip Cakes

in ,

-Was and scrub up 1 pound of potatoes and 1 bunch of Hakuri turnips.

-Coarsely grate the potatoes and turnips with a box grater or a food processor fitted with the grater attachment.

-Put the potatoes and turnips in a tea towel and tightly squeeze to remove as much moisture as possible then transfer to a medium bowl.

-Toss with 1 tsp sea salt and ¼ tsp ground black pepper.

-Heat ¼ cup extra virgin olive oil or coconut oil in a large skillet over medium heat.

-Form mixture into tightly packed cakes; place in skillet, flattening gently with a spatula to a 3/4-inch thickness.

-Cook cakes, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if they start to brown too quickly).

-Transfer to paper towels and sprinkle with sea salt.

-Serve warm.

 

 

Potato and Fennel Gratin

in ,

-In a small saucepan combine the following:

1 cup chicken broth

1 cup heavy cream

4 cloves chopped garlic

2 TBS finely chopped fennel fronds

1 bay leaf

-Bring to a boil and then remove from heat and set aside to infuse.  

-Heat the oven to 350 degrees.  

-Slice 1.5# of potatoes into 1/8 inch thick slices. 

-Chop up 1-2 fennel bulbs.

-Then chop about 4 oz. (1 cup) thinly sliced ham (optional).

To assemble: 

-In a large 2-qt. gratin dish or heavy baking dish spread about 1/3 of the potato slices.   

-Season with a light sprinkle of freshly grated nutmeg and some sea salt and pepper.

-Then overtop of the potatoes, layer half of the fennel and half of the ham.

-Top with another 1/3 of the potatoes and some more salt, pepper and nutmeg.

-Then spread the other half of the fennel and the other half of the ham.  

-Top with the remaining potatoes and more salt, pepper and nutmeg.

-Put the gratin on a baking sheet to catch drips and pour the cream mixture over top, discarding the bay leaf.

-Cover loosely with foil and bake for 30 minutes.

-Remove the foil sprinkle the gratin with 1 cup grated Gruyere cheese and baste with the liquid in the dish until the potatoes are very tender

and the top is brown, another 30-45 minutes. 

-Let cool for 15 minutes before serving.

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

in ,

-Stir together the following in a large bowl:

½ cup flour

½ tsp ground cumin

1 tsp salt

½ tsp freshly ground black pepper

-Trim the excess fat off of a 3 pound boneless pork shoulder roast and then cut it into 1 inch cubes.

-Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.

-Heat 2 TBS olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers.

-Working in batches if necessary, place the meat into the hot pan in a single layer.

-Panfry the pork until brown on all sides, about 15 minutes.

-Remove the pork to a bowl and cover to keep warm.

-Dice 2 leeks.

-Add the leek to the hot pan and cook over medium heat adding more olive oil if necessary, until the leek is soft, about 5 minutes.

-Return the meat to the pan and stir in the following:

3 cloves minced garlic

1 pound chopped tomatillos (husked and rinsed)

2 tsp marjoram

Half a bunch of chopped cilantro

1 cup water

-Check seasoning and add 1 pinch of sea salt to taste, if needed.

-Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour.

-You may need to skim excess fat off the stew before serving.

Pork Chile Verde

in ,

-Take the husks off of 1 pound of tomatillos, wash them and cut them in half.

-In a blender, puree the following:

2 cups of chicken broth

1 bunch chopped cilantro, stems and all

2 jalapenos (optional)

4 whole cloves of garlic

-A fourth of the tomatillos.

-Set salsa verde aside.

-Cut a 4 pound pork shoulder into 1½ inch cubes.

-Brush heavy large pot with oil; heat over medium-high heat.

-Sprinkle pork with salt and pepper.

-Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch.

-Using slotted spoon, transfer pork to bowl. Pour off all but 1 TBS fat from pot (add oil if needed).

-Chop up 2 leeks.

-Sprinkle with 1 TBS cumin seeds; cook until leek is soft and cumin is toasted, about 2 minutes.

-Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes.

-Return pork and any juices to pot.

-Add two-thirds of the reserved salsa verde, 1 more cup broth and 2 tsp Mexican oregano (if you can find it).

-Cover; simmer over medium-low heat until pork is tender, about 2 hours.

-Serve with the remaining salsa verde, sour cream, warm tortillas and lime.

Polenta with Early Summer Vegetables

in

-Preheat your oven to 400 degrees.

-Wash 1 bunch of kale or rainbow chard then cut it into thin ribbons, stems and all.

-Add 1 TBS extra virgin olive oil to a sauté pan. 

-Chop up 1# of summer squash into small piecesand cook 5 minutes.

-Add the kale or chard and stir until just wilted.

-Slice 1 tube of pre-cooked polenta into rounds.  

-Fit the polenta rounds together tightly in a heavy ovenproof frying pan (such as a cast iron skillet). 

-Sauté over medium-high heat until browned on both sides.

-Top the polenta with the vegetable mix, then sprinkle ½ cup crumbled feta cheese over top.

-Bake for about 15-20 minutes until cheese is melted. 

-Top with some chopped parsley or cilantro.

 

Pluot Tart with a Shortbread Crust

in ,

-Preheat your oven to 350 degrees.

-For the shortbread crust:

-In a mixing bowl combine the following:

1 cup flour

1/3 cup butter

2 TBS powdered sugar

-Mix until crumbly and with no pieces bigger than a pea.

-Press into a 9-inch pie pan or tart pan.

-Cut and halve about 1.5 pounds of pluots, removing pits.

-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.

-Fit as many pluots into the pan as possible.

-Mix together ½ cup sugar and 2 tsp ground cinnamon. Pour over the plums.

-Bake for 45 minutes until plums are soft and filling is boiling.

-Cool on a wire rack and serve with whipped cream.

Pickled Watermelon Radish

in ,

-Slice 2 watermelon radishes, you can do thin slices or julienned sticks.

-Peel and thinly slice 4-5 cloves of garlic.

-Place the radish slices and garlic in a large bowl or pack them into a jar.

-In another bowl, stir together ½ cup seasoned rice vinegar, 2 TBS sugar and 1½ tsp salt until the sugar and salt are dissolved.

-Pour the pickling mixture over the sliced radish and onion until they're fully covered.

-Cover and refrigerate at least 8 hours or overnight before serving.