Cooking Show Recipes


Our seasonal cooking show features original farm-inspired recipes paired with professional culinary education.  Ways to view the show…….

1. ‘Live Stream’ Saturday’s at 11 a.m. and Mondays, 6 p.m. via methuentv.org 

2. View on you tube at https://www.youtube.com/watch?v=2iZlutISPlw&t=1597s 

3. View on Haverhill Community TV Mondays, 3 p.m. and some Saturdays.  Visit their website for schedule and to ‘live stream’   http://haverhillcommunitytv.org/  

Want the show to air in your town?  Episodes are available for all local cable channels to download from TelVue.  Let us know and we’ll make the connection!

A Methuen Community TV Production (host Carolyn Grieco, producer Sandi Seglin, editor Carol Ann Rousseau)      
Sponsorship from our friends at Haverhill Farmers Market    

ALL COOKING SHOW RECIPES ARE POSTED HERE AND UPDATED REGULARLY……ENJOY!

June 2017 – “EARLY SUMMER” 

Green Goddess Herb Dressing, Chipotle & Maple BBQ Chicken , Vinaigrette Potato Salad with Garden Greens, Rustic Strawberry-Rhubarb Tart

Green Goddess Herb Dressing

Yield: 1 ¾ cup

1 clove garlic

1/3 c. gently packed flat-leaf parsley, stemmed

1/3 c. chopped scallions or chives (or both)

3 Tbl. fresh dill, chopped (can also use tarragon or basil)

¾ c. good-quality mayonnaise

¾ c. sour cream

¼ c. fresh lemon juice (about 1 large lemon)

5 anchovy fillets, drained

Pinch salt and generous cracked black pepper

In a food processor combine the garlic,and all of the herbs, pulsing until well-chopped.  Add the mayonnaise, sour cream, lemon juice, anchovies, pinch of salt and generous black pepper.  Blend until completely smooth and a beautiful green color. Taste for seasoning and chill for at least 1-2 hours to develop flavor, or make ahead and store in the refrigerator for several days.  Serve as a dressing over seasonal greens, as a dip for farm vegetables, or sandwich spread.

Chipotle & Maple BBQ Chicken

Ingredients:

Yield:  6 servings (sauce yields approx. 1 ¾ cups – enough for 3-4 lb. chicken)

2 Tbl. vegetable oil

1 small onion, finely chopped

4 cloves minced garlic

1/3 c. + 1 Tbl. pure local maple syrup

1/3 c. + 1 Tbl. low-sodium soy sauce

1/3 c. + 1 Tbl. apple cider vinegar

3 Tbl. Dijon mustard

2 Tbl. light brown sugar (or maple sugar)

½ c. crushed tomatoes

½-1 whole single chipotle pepper (use canned in adobo sauce, drained & finely minced) (note: can substitute with ½ tsp. chipotle powder)

Pinch salt, cracked black pepper to taste

3-4 lb. bone-in, skin-on chicken pieces

Prepare the sauce by heating the oil in a medium saucepan over medium-high heat.  Add the onion and cook for 3-4 minutes or until softened.  Add the garlic and cook for one minute before adding all remaining ingredients.  Bring this mixture to a boil then reduce the heat and simmer over medium-low heat until the sauce has reduced and thickened, 25-30 minutes.  Taste for seasoning, adjusting as needed.  Note: the sauce can be pureed for a smooth consistency or left chunky in texture.  Extra sauce can be stored in the refrigerator for up to one week or frozen.

Oven Method: Preheat oven to 400.  Preheat a large skillet (non-stick or cast iron works well here) over high until pan is hot.  Rub the chicken pieces lightly with vegetable oil and season well with salt and pepper.  Place chicken skin-side down in the pan and sear without disturbing until the skin is well-browned, approx. 5-7 minutes in total.  Transfer chicken to a shallow baking dish skin side facing up.  Set aside some extra sauce in a small bowl for serving, and spoon some of the remaining sauce generously over the chicken pieces.  Roast for 35-45 minutes, basting occasionally with pan juices and additional sauce as needed, cooking until chicken is sticky and nicely glazed and the internal temperature reaches 170.  Remove from the oven and serve with extra sauce on the side.

Grilling Chicken: Oil and season chicken as above and grill skin-side down over medium heat for 10-15 minutes or skin is nicely browned.  Turn and cook an additional 20-25 minutes, basting frequently with BBQ sauce until well glazed and internal temp is 170. 

Vinaigrette Potato Salad with Garden Greens

Yield: 6-8 servings

Ingredients:

2 lb. Yukon potatoes, skin on and cut into 2” chunks

4 c. lightly packed garden greens (such as chopped spinach, arugula, or finely shredded kale)

Dressing:

¾ c. olive oil

2 Tbl. Dijon mustard

¼ c. red wine vinegar

1 tsp. kosher salt

½ tsp. cracked black pepper

½ small red onion, finely diced

Place the potatoes in a large pot and cover completely with cold water.  Bring to a boil then reduce the heat, simmering gently until the potatoes are just knife tender – approx. 15-20 minutes.  While the potatoes are cooking prepare the dressing in a large shallow mixing bowl, whisking together the olive oil, mustard, vinegar, salt, and pepper.  Taste for seasoning and add the red onion.  Drain the cooked potatoes thoroughly and add the hot potatoes to the bowl with the dressing, tossing gently to moisten.  Fold in the greens and serve the potato salad warm or chilled.

Variation:  use 1 ½ cups of blanched cut string beans in place of greens

Rustic Strawberry & Rhubarb Tart

Yield: 6-8 servings

Crust:

1 ¼ c. all-purpose flour, plus extra for rolling

1 Tbl. sugar

½ tsp. salt

7 Tbl. cold unsalted butter, cut into small cubes

6-8 Tbl. cold water

Filling:

2 c. fresh rhubarb, cut into ½” pieces

2 c. hulled strawberries, halved if small, quartered if large

½ c. sugar

2 Tbl. cornstarch

½ tsp. fresh orange zest

1 Tbl. unsalted butter, cut into small pieces

Finishing:

1 egg yolk, beaten + 1 Tbl. sugar

Local-made ice cream for serving

Prepare the dough by combining the flour, sugar, and salt in a medium bowl, and ‘cut’ in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.  Slowly add the cold water, blending gently with fingertips just until a dough is formed (you may not need the full amount of water).  Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate for at least one hour.

Preheat the oven to 375.  Combine the rhubarb, strawberries, sugar, cornstarch, and orange zest in a medium bowl and toss well.   Transfer the chilled dough to a lightly floured piece of parchment and roll into a large circle about 12” in diameter.  Slide the parchment onto a baking sheet, and add the fruit mixture using a slotted spoon, reserving any juices at this point, placing the fruit in the center of the circle and leaving a 1” border all around.  Gently fold over the outer edge of the dough, pleating all around to form a nice border.  Once the border is complete pour any remaining juices over the filling and dot the fruit with nibs of butter.  Brush the edge of the dough with the beaten egg yolk and sprinkle with the tablespoon of sugar.  Bake the tart until fruit is tender and juices run thick and bubbly, approx. 45-50 minutes.  Remove from the oven and let cool to set before serving.

July 2017 – “THREE SISTERS” (Corn, Beans, Squash)

Bread & Butter Zucchini Pickles, Stewed Summer Beans with Basil & Tomatoes, Sweet Corn, Chile, & Cheddar Spoonbread

Bread & Butter Zucchini Pickles

Yield: 2-2 ½ pints

8 c. thinly sliced zucchini (approx. 3 medium)

2 cloves garlic, thinly sliced

2 Tbl. pickling salt

1 tsp. coriander seeds

1 tsp. mustard seeds

½ tsp. curry powder (or turmeric)

½ tsp. black peppercorns

½ tsp. allspice berries

1 ½ c. apple cider vinegar

1 c. lightly packed light brown sugar

½ c. granulated sugar

Place the zucchini and garlic in a large bowl and toss with the salt.  Cover generously with ice and let sit at room temperature for 1 ½ hours to draw water from vegetables.  Drain, rinse thoroughly, and drain well again.

*If processing, prepare jars and water-bath canner according to guidelines.

Combine all of the remaining ingredients in a non-reactive medium pot and bring to a boil.  Add the zucchini and garlic to the brine and bring mixture back to a boil, simmering for 5 minutes.  Pack hot vegetables into hot jars, covering vegetables completely with brine and leaving ¼” headspace.  Wipe rims clean, top with lids and cool completely before refrigerating.  Refrigerate pickles up to 2 weeks.

*If processing jars be sure to remove air bubbles before placing lids on and process in a boiling-water bath for 10 minutes.  Remove from the canner and let stand overnight without disturbing.

Stewed Summer Beans with Basil & Tomatoes

Yield:  Approx. 4 servings as a side dish

2-3 Tbl. Olive oil

3-4 cloves garlic, chopped

1 lb. green beans, cut into 1” pieces…..personal favorite is ‘Northeaster’ variety pole bean from Johnny’s Seeds….easy to grow and produce lots of wide, 8”long beans! (any variety of bush or pole bean will be delicious though)

1 pint ripe tomatoes (cherry tomatoes halved or large tomatoes chopped)

Kosher salt, cracked black pepper to taste

Handful chopped fresh basil leaves (1 small bunch)

Heat a large skillet over medium.  Add the oil and garlic and cook gently for one minute to soften.  Add the beans and toss with the garlic and oil before adding the tomatoes, salt and pepper, and half of the basil leaves.  Cover and simmer over low heat until the beans are completely tender, approx. 20-25 minutes.  Taste for seasoning and finish with more fresh basil.

Sweet Corn, Chile, & Cheddar Spoonbread

Yield: 6-8 servings

Ingredients:

3 Tbl. unsalted butter

4 ears fresh corn cut off the cob and corn milk scraped (about 2 ½ cups kernels)

½ onion, diced

1-2 jalapenos or other variety of chile, finely minced

½ c. cornmeal

1 tsp. kosher salt

½ tsp. cracked black pepper

½ tsp. baking powder

¼ tsp. baking soda

2 eggs

1 c. buttermilk

1c. grated sharp white cheddar cheese

Preheat the oven to 400.  Melt the butter in a large sauté pan and cook the corn and onion over medium-high heat just until softened, about 4 minutes.  Add the minced chiles and cook another minute.  Remove from the heat and set aside to cool a bit.  In a large bowl combine the cornmeal, salt, black pepper, baking powder, and baking soda and blend thoroughly.  Separately, whisk together the eggs and buttermilk and add this to the dry ingredients stirring just until blended.  Add the corn and onion mixture to the batter along with the cheddar cheese, and blend gently.  Transfer the mixture to a greased shallow baking dish and bake for 25-30 minutes or until the center is set and top golden brown.   Remove from the oven and serve warm.

Variations:  Many other ingredients can be added to this including herbs, sweet peppers, chipotle peppers, and different cheeses.

August, 2017 – “SUMMER HARVEST”

Mediterranean Roasted Eggplant Dip, Market Panzanella with Basil-Roasted Shrimp, Upside-Down Summer Peach Cake

  

Mediterranean Roasted Eggplant Dip

Yield:  Approx. 2 cups

Ingredients:

1 large eggplant

8 cloves garlic, cut in half lengthwise

Olive oil for rubbing

2 Tbl. extra-virgin olive oil

2 Tbl. red wine vinegar

Juice of ½ lemon

3 Tbl. julienne sun-dried tomatoes packed in oil

3 Tbl. chopped fresh parsley leaves

Kosher salt, to taste

Pinch crushed red pepper flake

Preheat the oven to 350.  Use a paring knife to make deep slits all over the eggplant and stuff with the pieces of garlic.  Rub the eggplant generously with oil and roast in a shallow baking dish until very soft and tender, 45-55 minutes (the eggplant will appear deflated).  Remove from the oven and cool enough to handle.  Cut the eggplant in half and scrape out all of the flesh into a large bowl, leaving the skins behind.  Mash with a large fork before adding all remaining ingredients.  Toss gently, taste for seasoning, and serve spread at room temperature.  Note: leftover will store in the refrigerator for up to 5 days.

Farmers Market Panzanella

Yield: 6 servings

Ingredients:

3 ears corn, shucked

2 c. chopped ripe tomatoes (use of mixed colors and varieties)

1 large cucumber, seeded and cut into 1” cubes

1 large sweet pepper, seeded cut into 1” pieces

½ red onion, sliced thin

½ c. Extra-virgin olive oil

5 Tbl. Red wine vinegar

1 tsp. sugar

Generous pinch kosher salt

½ tsp. cracked black pepper

½ loaf ciabatta, baguette, or other crusty bread

1-2 whole peeled garlic cloves

½ c. packed basil leaves, torn into rough pieces

Blanch the corn in a large pot of boiling water for 1 minute.  Remove from the pot and allow it to cool before cutting the kernels off the cob.  Place the corn in a large shallow bowl along with the tomatoes, cucumbers, peppers, and red onion.  Separately whisk together the olive oil, red wine vinegar, sugar, salt and pepper, and add this vinaigrette to the vegetables tossing well to coat.  Cover and let sit for at least 20 minutes to allow juices run and flavors to develop. Meanwhile, preheat a grill on medium-low.  Cut the bread in half lengthwise, brush generously with olive oil, and grill cut side down for about 4 minutes or until the bread is well-browned and very toasty.  Turn and toast the other side for another minute.  Remove from the grill and rub the cut side of the loaf generously with the garlic cloves.  Cut the bread into one-inch cubes and set aside until ready to use (you will need about 3 cups total for the salad).  Add the cooled toasted bread cubes and torn basil leaves to the vegetables, tossing everything gently.  Allow the salad to sit for at least 10 minutes to soak up the juices before serving.

Basil-Roasted Shrimp

Yield: 4-6 servings

Ingredients:

1 lb. raw peeled & deveined 16-20 count shrimp

¼ c. extra-virgin olive oil

1 Tbl. red wine vinegar

8-10 dashes Tabasco

2 cloves garlic, sliced thin

½ tsp. kosher salt

¼ tsp. black pepper

¼ c. packed shredded basil leaves, plus extra basil leaves for top

Place the shrimp in a shallow dish.  Separately combine the olive oil, vinegar, tabasco, garlic, salt and pepper, and ¼ c. basil leaves, pour over the shrimp and toss well to coat thoroughly.  Cover and refrigerate for at least 30 minutes and up to two hours.  Preheat the oven to 425.  Remove the shrimp from the marinade and spread in a single layer on a baking sheet.  Roast for 6-8 minutes, or until pink and firm and just cooked through.  Remove from the oven, transfer to a platter, and drizzle with a bit of additional olive oil.  Top with extra shredded basil leaves and serve warm or chilled.

Upside-Down Summer Peach Cake

Yield: One 8-9” cake (8 servings)

Topping Ingredients:

1 ¼ sticks unsalted butter 6 Tbl. Unsalted butter

¼ c. + 2 Tbl. packed light brown sugar

2-3 ripe peaches, skin-on, sliced into ½” wedges

Cake Ingredients:

1 stick (8 Tbl.) unsalted butter, at room temperature

1 c. sugar

2 large eggs

1 ½ tsp. vanilla extract

1 ½ c. flour

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. cinnamon

¼ tsp. ginger

1/8 tsp. nutmeg

Pinch salt

2/3 c. milk

Preheat the oven to 350.  To prepare the topping, melt the 6 Tbl. butter in a medium saucepan over low heat.  Add the brown sugar and whisk until smooth.  Pour this mixture into the bottom of an 8” cake pan and place on a baking sheet.  Arrange the peach slices in a circle covering the bottom of the pan and set aside.

Cake: Use an electric mixer to beat together the stick of butter with the sugar until light and fluffy.  Add the eggs and vanilla and blend.  Combine the dry ingredients separately and add these to the mixing bowl along with the milk.  Blend just until everything is incorporated and spread the batter evenly over the peaches in pan. Bake for 30-35 minutes or until the cake just tests done (there will be juices from the plums however).  Remove from the oven and allow it to sit for at least 5 minutes to settle.  Run a paring knife around the edge of pan and carefully invert the cake onto a serving platter (be careful of hot juices).  Serve with vanilla or ginger ice cream.

Variations:  This cake can be baked in individual ramekins (4), dividing everything evenly throughout the recipe.  Also, try using other fruits such as apricots, plums, nectarines, apples.

September 2017 – “THE APPLE ORCHARD”

 Beet & Tart Apple Salad, Individual Pork & Apple Pot Pies, Caramel Apple Bread Pudding

Beet & Tart Apple Salad with Goat Cheese

Yield: 4-6 servings

Ingredients:

3 large beets (approx. one 1 ½ lb. bunch)

2 firm tart apples (such as Cortland, Honey Crisp, Ginger Gold, Fuji)

Juice & zest of 1 large orange

3 Tbl. vegetable oil, plus extra for toasting the seeds

2 Tbl. apple cider vinegar

1 Tbl. honey

Kosher salt, cracked black pepper to taste

1/3 c. unsalted sunflower or pumpkin seeds

Pinch each curry, cayenne pepper

2 c. lightly packed arugula or watercress

½ lemon

6 oz. goat cheese

Trim, peel, and shred the beets using a food processor with a grating attachment (or cut the beets into thin julienne strips).  Cut the apples into thin slices and add both the apples and beets to a large bowl.  Separately combine the fresh orange juice, zest, oil, vinegar, and honey in a small bowl and season with salt and pepper. Toss the dressing with the beet & apple mixture and refrigerate for at least 30 minutes or up to one day.  Meanwhile heat a small skillet over medium heat.  Add the sunflower seeds, curry, and cayenne along with a pinch of salt and couple drops of vegetable oil.  Toast the seeds while shaking the pan, 3-4 minutes or until fragrant and lightly browned.  Remove from the heat and transfer from the pan to stop the cooking process and cool.  Toss the arugula with a few drops of fresh lemon juice and transfer to individual plates or a platter.  Top with the chilled beet and apple salad, crumbled goat cheese and spiced sunflower seeds. 

Individual Pork & Apple Pot Pies

Yield: 5-6 servings

Ingredients:

1 Tbl. unsalted butter

2 lb. lean ground pork

1 clove garlic, minced

1 large onion, finely chopped

3 stalks celery, finely chopped

1 tsp. kosher salt, plus more to taste

½ tsp. cracked black pepper, plus more to taste

2 Tbl. flour

¾ c. water

3 apples, peeled and chopped

¼ c. fresh parsley (or 2 Tbl. dried)

2 tsp. dried savory

Generous pinch ground cloves (approx. 1/8 tsp.)

¼ tsp. cinnamon

1 sheet frozen puff pastry, thawed but kept cold

1 egg, beaten

Preheat oven to 400.  Heat a large heavy skillet over medium-high and add the butter, pork, garlic, onion, and celery to the pan.  Season with salt and pepper and cook until the vegetables get translucent and tender, about 10-12 minutes.   Stir in the flour and cook the mixture for one minute.  Stir in the water followed by the apples, parsley, savory, cloves, and cinnamon, blending well.  Cover the pan and simmer gently for 30-40 minutes, stirring frequently and adjusting seasonings as needed half way through (if mixture seems too dry add a small amount of additional water).   Divide the filling evenly among 8 oz. ramekins or a 9” baking dish and place on a baking sheet.  Allow the filling to cool completely before topping with pastry (this can be prepared up to two days in advance).

Roll out the puff pastry on a lightly floured surface just enough to extend the size by ½” but not too thin.   Use a cookie cutter or other vessel to cut rounds that are ½” larger than the diameter of the ramekins.  Place the dough over the filling, tucking the excess pastry inside the ramekins to create an edge.  Brush pastry with beaten egg, cut vent slits in the top with a paring knife, and bake for 15 minutes or until the crust is well-browned (a larger baking dish will take 5-10 minutes longer)    Note:  Fully assembled unbaked pies can be refrigerated for two days or frozen.  Bake frozen pies unthawed, and allow for a longer cooking time.

Caramel Apple Bread Pudding

Yield:  6-8 Servings

Ingredients:

1 ½ c. peeled, thinly sliced apples (2-3)

½ c. + 1 Tbl. granulated sugar

¼ c. unsalted butter

2 c. milk

2 large eggs

1 tsp. cinnamon

¼ tsp. nutmeg

6 c. dry bread (about 1 small loaf, staled or air-dried on a cookie sheet)

½ c. raisins (optional)

 

Preheat the oven to 350.  Toss the apples with1 Tbl. of the granulated sugar and set aside to draw out some of the juices.  Meanwhile tear the stale bread into rough 2” pieces and place in a large mixing bowl.  Melt the butter in a large saucepan over low heat, add the milk and stir until warmed.  Remove from the heat and whisk in the ½ cup sugar, eggs, cinnamon, and nutmeg until ingredients are fully incorporated.  Pour this mixture over the bread pieces and add the apples (along with any juices) and the raisins.  Gently toss ingredients until blended and let sit for at least 15 minutes for the bread to absorb much of the liquid.  Transfer to a greased 2-quart baking dish and cook for 40-45 minutes or until the bread pudding is puffed throughout and center is set. Serve warm with caramel sauce.

 

Apple Brandy Caramel Sauce

¼ c. unsalted butter

1c. lightly packed light brown sugar

½ c. light corn syrup (or agave)

½ c. heavy cream

Optional:  2 Tbl. apple brandy

 

Melt the butter in a medium saucepan and add the brown sugar and corn syrup, stirring over low heat just until sugar dissolves.  Add the heavy cream and simmer for 4-5 minutes.  Remove from the heat, stir in the brandy, and serve the sauce warm over the bread pudding.   Note: extra sauce can be stored in the refrigerator for up to two weeks.

 

 

WINTER KITCHEN, 2018

Sausage, Fennel, & White Bean Minestrone with Garlic Toasts, Old-Fashioned Butterscotch Pudding

 SAUSAGE, FENNEL, & WHITE BEAN MINESTRONE

Yield: 6 servings

Ingredients:

3 Tbl. Extra virgin olive oil

Kosher salt, cracked black pepper to taste

1lb. bulk sweet Italian sausage (or links squished out of casings)

1 lb. bulk hot Italian sausage (or links out of casings)

1 large bulb fresh fennel, thinly sliced

½ tsp. fennel seed

1 sm. onion, chopped

1 carrot, diced small

3 cloves garlic, minced

½ tsp. each dried oregano & basil

6-7 c. chicken stock

One 28 oz. can whole peeled tomatoes with liquid, crushed with hands

One 15 oz. can cannellini beans, drained & rinsed (or 1 ½ c. fresh cooked white beans)

4 cups packed (approx. ½ lb.) coarsely chopped spinach (or chard, kale, escarole)

Chopped fresh basil

Parmesan or mozzarella cheese

Heat the olive oil in a large heavy pot over medium-high heat and add all of the sausage meat.  Cook for 10-12 minutes, breaking up with a spoon, until well-browned.  Pour off any excess fat from the pan and add the fresh and dried fennel, onion, carrot, garlic, oregano, and dried basil, and cook for another 5-6 minutes or until the veggies have softened.  Add the chicken stock and tomatoes and simmer half-covered for 30-40 minutes.  Taste for seasoning, adding salt and pepper as needed, and add the cannellini beans and spinach.  Simmer uncovered for 10-15 minutes and serve topped with fresh basil cheese and cheese.

Cooking Raw Beans:

Soak beans overnight at room temperature in plenty of cold water (more than double by volume).  Drain the beans the next day and place in a large pot, adding fresh cold water to cover.  Bring the beans to a boil, reduce to a simmer and half-cover the pot.  Continue cooking until the beans are completely tender….this will take about 45-60 minutes depending on the amount & variety of beans.  Drain and use as desired.  Cooked beans may be kept in the refrigerator for 2-3 days, or frozen in Ziploc bags to use at any time!

Garlic Toasts:

Slice crusty loaf into ½” slices.  Preheat a large skillet over medium-high and add enough olive oil to fully coat the bottom of the pan.  Add the bread and cook for 2-3 minutes per side until nicely crisp and golden.  Remove bread pieces from the skillet and rub generously with whole peeled garlic cloves. (Alternatively these can be toasted in a 375 oven on a baking sheet for 15 minutes).

OLD-FASHIONED BUTTERSCOTCH PUDDING

Yield: 4 servings

Ingredients:

2 Tbl. unsalted butter, cut into small bits

½ cup packed dark brown sugar

pinch salt

2 Tbl. + 2 tsp. cornstarch

1 ½ c. whole milk*

½ c. heavy cream*

1 large egg yolk, whisked well

1 tsp. pure vanilla

Sweetened whipped cream

Combine the butter, brown sugar, and salt in a medium saucepan and gently melt stirring over low heat until moistened.  In a small bowl whisk together the cornstarch and ¼ c. milk until completely smooth and no pills remain….whisk in the egg. Add the remaining 1¼ c. milk plus the heavy cream to the sugar mixture then whisk in the cornstarch mixture.  Cook while stirring over medium heat until the pudding just begins to boil, at which point reduce the heat and simmer for one minute or until the consistency of fudge sauce.  Remove from the heat and stir in vanilla.  Pour the pudding into a large shallow dish or individual dessert dishes.  If you wish to prevent a skin from forming cover the pudding with plastic wrap pressing it directly onto the surface.  Refrigerate and chill for at least one hour or up to 3 days and serve with fresh sweetened whipped cream! *Note:  pudding can be made using all whole milk or with a blend of half & half or light cream.  Lighter puddings can be made using a blend of whole and reduced-fat milk.

 Homemade Whipped Cream

¾ c. chilled heavy cream

2 Tbl. Confectioner’s sugar

Whisk together in a chilled bowl until soft peaks appear.  Keep chilled if not using immediately.

 

 SPRING BRUNCH, March 2018

Spring Vegetable & Feta Frittata, Lemon-Berry Yogurt Muffins, Candied Maple & Black Pepper Bacon

 SPRING VEGETABLE & FETA FRITTATA WITH FARM EGGS

Yield:  8 servings

Ingredients:

3-4 Tbl. olive oil

½ bunch asparagus (about ½ lb.)

10 large farm eggs

1/3 c. heavy cream, half & half, or whole milk

2 Tbl. chopped fresh herbs (such as basil, dill, chives, tarragon)

½ tsp. kosher salt plus more to taste

¼ tsp. cracked black pepper plus more to taste

2 c. packed baby spinach (or chopped kale, chard, mustard greens, arugula)

¾ c. cheese, diced/crumbled/or dollops (can use firm cheeses such as fontina, cheddar, Havarti, swiss or soft cheeses such as goat cheese, feta, marscapone, ricotta)

2 Tbl. grated parmesan

Preheat the oven to 450.  Trim the tough ends from the asparagus and use a vegetable peeler to shave the stalks into ribbons (easiest to do this while lying flat on a cutting board).  Set the ribbons aside.  In a large bowl combine the eggs, cream, herbs, and measured amounts of salt and pepper, and whisk for 1 full minute to incorporate.  Brush a 10” ovenproof skillet (non-stick if you have it) with olive oil and preheat the pan over medium-high heat. Add 2 Tbl. olive oil to the pan along with the shaved asparagus, season with salt and pepper and saute for 2 minutes or until bright green and just tender. Transfer one-third of the asparagus to a plate and add the spinach to the remaining asparagus in the skillet, cooking for one minute until wilted.  Reduce the heat to low and spread the vegetables evenly over the bottom of the skillet.  Pour in the egg mixture, shake the pan gently and scatter the cheese over the top.  Add the reserved asparagus and cook the frittata over low heat until the bottom and sides just begin to set, about 8 minutes.  Sprinkle with the parmesan cheese and place the pan in the top half of the oven to bake for 8-10 minutes or until the center is just set and frittata is puffy and golden.  Remove from the oven and slide frittata onto a cutting board or platter.  Cut into wedges and serve warm or at room temperature.

Variations

This base recipe can be made with any vegetable during the growing season, pre-cooking vegetables as needed (tomatoes & herbs an exception).  Cooked meats such as ham, bacon or sausage can be also added.  A good rule of thumb is to use 3 cups in total of veggies and/or meat for the above recipe.

LEMON-BERRY YOGURT MUFFINS

Yield:  12 muffins

Ingredients:

2 large eggs

2/3 c. vegetable oil

1 1/3 c. sugar

Zest of 2 lemons

Juice of 1 lemon

¾ c. plain yogurt (low or non-fat work as well)

¾ tsp. baking soda

¾ tsp. baking powder

2 ¼ c. all-purpose flour

1 ½ c. total fresh or frozen berries (blueberries, raspberries, blackberries or a mix)

Preheat the oven to 350.  In a large bowl combine the eggs, oil, sugar, lemon zest and juice and whisk by hand for 1-2 minutes or until light in volume and color.  Add the yogurt and whisk until well blended.  Add the baking soda, baking powder, and flour, and stir until wet and dry ingredients are combined and the batter is smooth (though careful to overmix).  Fold in the berries and divide the batter evenly into a greased muffin tin lined with paper cups.  Bake muffins for28-32 minutes or just until no longer wet when tested in the center.  Remove from the oven and let sit for 10 minutes before removing from muffin tin.

Variations:

-         These muffins can be prepared, scooped into pan, and frozen raw.  Bake muffins frozen (no thawing), and allow a few additional minutes baking time.

-         If desired, muffins can be drizzled with glaze made of confectioner’s sugar and fresh squeezed lemon juice.

-         Berries can be omitted and plain muffins filled with lemon curd piped in with a pastry bag, poking a hole through the tope of muffin into the center.

 CANDIED MAPLE & BLACK PEPPER BACON 

Yield: 5-6 servings

Ingredients:

1 lb. good quality thick-cut bacon* (preferably hard-wood smoked)

1/3 c. pure local maple syrup

2 tsp. Dijon mustard

Coarse-cracked black pepper

Preheat the oven to 325. Whisk together the maple syrup and mustard in a shallow dish and set aside. Arrange the bacon in a single layer on a baking sheet and cook for 22-25 minutes or until the bacon is two-thirds cooked (note….this time will vary depending on thickness*). Remove from the oven, transfer the bacon to a plate lined with paper towels and dry thoroughly. Wipe all the fat from the baking sheet so that it can be used again and increase the oven temperature to 400. Dredge the partially cooked bacon in the maple syrup mixture, coating completely before placing the pieces back onto the baking sheet. Cook for 8-10 minutes, turning half way through and basting frequently with extra maple mixture until the bacon is fully cooked, sticky and glazed. Remove from the oven and immediately sprinkle both sides of the bacon generously with cracked black pepper.

*Note: Alter the cooking time for thin-sliced bacon, partially cooking for only 17-20 minutes and then once glazed, for another 8-10 minutes.

FARMHOUSE FAVORITES, May 2018

Spring Vegetable Carbonara, Berry Skillet Shortcake

SPRING VEGETABLE CARBONARA

Yield: 4-5 main course servings

Ingredients:

2-3 slices thick-cut smoked bacon (approx. ¼ lb.), diced

¾ c. heavy cream

1 whole egg

2 egg yolks

Cracked black pepper to taste

1 lb. penne pasta (or any favorite)

1 bunch (3/4 lb.) fresh asparagus, trimmed and sliced into 1” pieces (cut thick stalks in half lengthwise for quicker cooking)

1 c. shelled fresh peas (or frozen)

1 ½ c. (about 1/3 lb.) grated sharp cheese (such as Asiago, Parmesan, or Romano)

1 bunch chopped fresh chives

Bring a large pot of salted water to a boil.  Add the bacon to a large skillet and cook over medium heat, rendering until it begins to crisp – approx. 10 minutes (thin-sliced bacon will cook quicker).  Pour off most of the fat and keep the bacon warm over low heat.  In a small bowl whisk together the heavy cream, whole egg and yolks, and ½ tsp. cracked black pepper.  Set this mixture aside.  Meanwhile drop the pasta into the boiling water and cook until al dente, adding the asparagus and peas to the pasta pot during the final 3 minutes of cooking.  Drain everything, reserving 1 ½ cups of the cooking liquid, and add the pasta and veggies to the hot skillet with the bacon.  Remove the pan from the heat and add the egg & cream mixture along with a ½ cup of the reserved cooking liquid to start, tossing everything very quickly so that the eggs cook from the heat of the pasta but do not curdle (timing is important here!).  Toss in 1 cup of the grated cheese and more black pepper to taste, along with additional pasta water as needed to create a shiny and silky sauce.  Gently toss in the chives and serve immediately sprinkled with extra cheese over the top.

Variations:

Other spring vegetables can be included in this recipe such as fiddleheads, ramps (wild leeks), sliced scallions, or baby spinach and greens.  Consider the cooking time….firmer vegetables such as fiddleheads should be pre-blanched for 5-7 minutes, whereas tender vegetables (scallions, greens, ramps) can be added to the pan toward the end of cooking. 

SKILLET BERRY SHORTCAKE 

Yield:  Approx. 8 servings

Fruit:

8 c. mixed berries (such as strawberries, blackberries, blueberries, raspberries)

½ c. sugar

3 Tbl. cornstarch

Topping:

1/3 c. unsalted butter, at room temperature

1/3 c. sugar

1 large egg

1 ¾ c. flour

2 tsp. baking powder

½ tsp. salt

½ c. + 2 Tbl. whole milk, plus extra for the top

Ice Cream for serving

Preheat the oven to 350 and prepare the fruit, hulling and cutting large strawberries in half or leaving small berries whole.  Place strawberries in a large bowl along with other types of berries and add ½ cup sugar and the cornstarch.  Toss together gently until incorporated and pour this mixture evenly into a 12” round skillet (or shallow baking dish).   Using a mixer blend together the butter and 1/3 cup sugar until incorporated.  Add the egg and continue mixing on medium speed until mixture is light and fluffy.  In a separate bowl combine the flour, baking powder, and salt, and add this to the mixing bowl alternately with the milk –  blending just until dough comes together.  Pinch off pieces of dough about 1 Tbl. in size and drop them onto the berry mixture randomly, leaving little ‘windows’ to still see the berries below.  Lightly brush the top of the dough with milk and bake the shortcake for 35-40 minutes or until the fruit is bubbly and thickened and the biscuit topping is golden brown and center pieces no longer doughy (cheat by checking underneath one!).  Serve the shortcake warm or at room temperature with ice cream or fresh whipped cream.

Variations:  Try this recipe with other fruits such as rhubarb, peaches, plums, apricots!