No meat in this, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this dish, and Pattypan will work as well, but I think crooknecks are best left for other preparations. This dish lends itself to variations, from really simple to simple but elegant. The dressing can be scattered as separate ingredients or made into a vinaigrette, the garnish can be skipped or be complex-it’s all up to what you want at the time.
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This is a dish that straddles the line between soup and stew. It is similar to Ribbolita or Minestrone, and is the sort of thing you can eat for 2-3 days, changing it each day by adding something or other to the pot and cooking it a little longer. Also, if you have a Parmesan cheese rind, this is a great time to use it.
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INGREDIENTS:
1 (8 ounce) package rice noodles 1 Tbsp. cornstarch 1 cup vegetable broth 1/3 cup creamy peanut butter 3 Tbsp. soy sauceContinue reading »
Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only thing to really watch out for is overcooking the peas, so taste one every few minutes, and when they are almost done, add the lettuce to finish off. This recipe is for 2 cups/2 pounds of peas, which gives a good sized portion to each person. The recipe varies easily enough, so base amounts on the volume of peas you have.
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INGREDIENTS:
8 ounces linguine 4 tablespoons extra-virgin olive oil, divided 4 cups thinly sliced leeks (including some dark green parts) 1/2 cup (packed) fresh Italian parsley leavesContinue reading »
A riff on a classic French bistro recipe. Leeks are sometimes referred to as “poor man’s asparagus”, and this is a dish that can be as easily done with asparagus. Most recipes call for cooking the leeks in water, but I prefer to steam them. I feel it gives me better control of the cooking time and the leeks don’t absorb as much water, leaving them able to soak up more dressing.
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This recipe is for a salad that is used as a topping for breaded chops. The contrast between the hot crisp chop and the cool salad with its peppery bite and slight acid from tomatoes and vinaigrette makes for a wonderful dish. This salad is also excellent on its own, or as a topping for bruschetta.
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This features one of my favorite combos used as a contrast to earthy flavors-plumped raisins and nuts. This recipe uses a large pan-12 or 14 inches. If you do not have a pan that large, just decrease the volume. Figure for a 10 inch pan use ¼ less cauliflower and pull a little of the other ingredients.
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INGREDIENTS:
For Cabbage rolls:
2 pound head green cabbage 1/4 cup (1/2 stick) butter1 cup shredded cabbage
1 cup sliced fresh mushrooms
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This is a variant of an old standby around here, and is similar to what you get when you order Chinese Chicken salad. The dressing is good for many things-try it on sliced cucumbers. You can add things to this slaw to fancy it up easily; try chopped dates and peanuts, or raisins or green onions.
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INGREDIENTS:
16 baby artichokes ¼ cup olive oil 4 half chicken breasts, skinned, boned and cut into chunksContinue reading »
Baby artichokes aren’t “baby” really; it just refers to size, which is a result of where they grow on the plant. These come from lower down the stem inside the vegetation. For this recipe, the “chokes should be smaller, but this recipe will work just as well with medium sized artichokes.
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Wash artichokes under cold running water.
Pull off lower petals which are small or discolored.
Cut stems close to base. (Use stainless knives to prevent discoloration.)
Cut off top quarter and tips of petals, if desired. (Some people like the look of clipped petals, but it really isn’t necessary to remove the thorns. They soften with cooking and pose no threat to diners.)
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Although these showed up on my turkey day table, they would be good anytime. The dish is a variation on a theme, but everyone commented on it, so I proffer it up here. It was supposed to be “Peas and Carrots”, but I forgot the sugar snap peas in the heat of the moment, but I include that as a variation here.
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Steve and the crew are planting next year’s strawberries this week. Steve may write more about that process in the next newsletter, but right now he’s at a grower’s forum on Pajaro Valley water issues put on by EcoFarm and the Community Alliance with Family Farmers.
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This is the final week of the regular season CSA deliveries for 2011. But don’t let that stop you from getting your veggies! The Winter CSA starts in two weeks–if you are planning to sign up and haven’t yet, check the info below and sign up now.
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