Hudson Saratoga Recipes

Cornmeal waffles with Oscar’s smoked chicken, pear preserves and goat cheese mousse

2010-12-05T09:10:00.000-08:00

Three Part Harmony: a Celebration of Local Food, Wine and Art saw a vibrant turnout of wine and food enthusiasts at the Harmony House Marketplace in Cohoes on Wednesday December 1, 2010. Seven chefs, including AJ Jayapal of Panza’s and Miss Sydney's Condiments and Sauces, Brian Molino of Marche, Larry Schepici of The Brown Derby Restaurant, Noah Sheetz of the Executive Mansion, Nicole Cagan of Rondout Valley Growers Association and “From the Ground Up”, Rebecca Joyner, director of dining services at the Darrow School in New Lebanon, and John Peterson of Jeff Loshinsky Catering, prepared appetizers from local ingredients, including cheeses from R and G Cheeseworks located in the marketplace, that were matched with New York wines. Vintners included Claire Goddard from Brotherhood Winery, Sandy Waters from Empire Merchants North, and Jack Meehan from Opici. Participating artists included multi-media artist Bob Gullie, painter Erik Laffer, wood artisan and musician Devin Dascher, and floral artist Lou Rizzo. Below is a waffle recipe that I prepared at the event.

Cornmeal waffles with Oscar’s smoked chicken, pear preserves and goat cheese mousse
1 3/4 cups flour
1 cup Wild Hive Farms cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon salt
3 eggs, separated
2 1/2 cups Hawthorne Valley Farm buttermilk
4 tablespoon butter, melted
3 tablespoon sugar
8 ounces Oscar’s smoked chicken, diced into small cubes

Sift all of the dry ingredients together. Beat the eggs in a mixer until they are light and fluffy. Combine with the buttermilk. Whisk in the dry ingredients until just combined. Whisk in the butter. Stir in the chopped chicken. Cook the batter in a waffle maker until golden and crispy. Top each waffle with Beth’s Farm Kitchen pear preserves and a dollop of goat cheese mousse (recipe follows).

For the mousse
1 cup heavy cream
1 ounce shredded R and G aged goat cheese

Bring the cream to a boil in a small saucepan. Reduce to a simmer. Whisk in the goat cheese and continue whisking until the cream thickens. Pour the cream through a strainer. Chill. Whisk the cream until it is thick and holds soft peaks.

This recipe works equally well with Beth’s Farm Kitchen Cran Horseradish Chutney

Mesclun greens with chicken, crispy sweet potatoes, and pumpkin seeds

2010-11-07T19:50:00.001-08:00

Mesclun greens with chicken, crispy sweet potatoes, and pumpkin seeds

4 cups mesclun greens
1 small sweet potato, peeled and sliced into thin match sticks
1/2 cup seeds from winter squash, rinsed
2 ounces cooked chicken or turkey breast, cut into strips

For the vinaigrette
1 tablespoon butternut squash oil from Stony Brook WholeHeartedFoods
1 tablespoon olive oil
1 tablespoon red or rice wine vinegar
1 heaping teaspoon Sambal Chili Aoili from Saratoga Garlic
1 teaspoon honey

Toss the sweet potato with a tablespoon of olive oil and season with salt and pepper. Bake in a slow 200 degree oven for 4-6 hours until crispy and slightly browned. Toss the winter squash seeds in a teaspoon of olive oil. Season with salt and pepper and toast in a hot oven for five minutes until golden. Whisk together all of the ingredients for the vinaigrette in a small bowl. Combine the mesclun greens, squash seeds, sweet potatoes and chicken (or turkey if using) in a large bowl. Add a enough of the vinaigrette to coat the leaves and toss well.

Stony Brook WholeHeartedFoods makes a butternut squash seed oil from the discarded seeds of locally grown and processed butternut squash. The oil has a toasted flavor similar to that of sesame oil.

Look for Saratoga Garlic products at Hannaford and Adams Fair Acre Farms.

This winter look for locally grown lettuce and greens at the Berry Farm. Both are grown and sold year round in their geothermal greenhouses. Roxbury Farm continues to offer meslcun salad greens to CSA members and to customers of the Kinderhook Farmers Market on Saturday.

Arugula salad with apples, pumpkin seeds and verjuice

2010-09-26T15:55:00.000-07:00

Local arugula, apples and verjuice from Red Newt Cellars come together in a simple fresh and delicious fall salad. See my channel 13 cooking demonstration with anchor Dan Bazile and meteorologist Tim Drawbridge.

Arugula salad with apples, pumpkin seeds and verjuice

4 cups of arugula leaves
1 sprig each dill, parsley, and mint
Olive oil, as needed
Verjuice from Red Newt Cellars, as needed
1/4 cup pumpkin seeds
1 small apple, Cox Pippin or Honey Crisp
4 ounces of Alpine cheese from Hawthorne Valley Farm
Salt and pepper

In a small bowl combine the pumpkin seeds with one tablespoon of olive oil and season with salt and pepper. Toast the seeds in a 350 degree oven until they are golden and fragrant, about 10 minutes. Remove the stems from the herbs and roughly chop. Combine the arugula leaves and herbs with one to two tablespoons of olive oil. Add a tablespoon of verjuice. Season with salt and freshly cracked black pepper. Add more olive oil and verjuice to taste. Shave curls of Alpine cheese over the greens with a peeler.

Beef Tongue Tacos with Pico De Gallo

2010-08-26T15:43:00.000-07:00

Punsit Valley Farm in Spencertown raises poultry and grain finished beef. In this taco recipe boiled beef tongue is paired with Pico De Gallo.

Beef Tongue Tacos with Pico De Gallo

For the Boiled Beef Tongue
1 fresh beef tongue from Punsit Valley Farms
2 medium onions, chopped
1 large carrot, chopped
3 ribs of celery chopped
6 black peppercorns
2 bay leaves

12 tortillas

Combine all of the ingredients in a large pot and cover with water. Bring to a boil and reduce to a simmer. Skim off the scum and continue to simmer the tongue, uncovered, until tender, about 2 1/2 to 3 hours. Let the tongue cool in the liquid. Remove the skin. Thinly slice the tongue. Heat the tortillas in a pan. Top each with the sliced tongue and Pico De Gallo.

For the Pico De Gallo
1 pound tomatoes
4 jalapeños, minced
3 green onions, sliced
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro
Juice of 1/2 lime
Salt to taste

Mix all the ingredients together in a bowl. Refrigerate for at least 30 minutes. Served chilled.

Coriander and Cinnamon Rubbed Rib Eye Steak, Poblanos Rellenos and Corn with Leeks

2010-08-04T08:19:00.000-07:00

Each of the sub-recipes in this dish are delicious together or on their own. Corn continues to be candy sweet and peppers, like poblanos, are now in season and available at farm stands across upstate New York.

Coriander and Cinnamon Rubbed Rib Eye Steak, Poblanos Rellenos and Corn with Leeks

2 Kinderhook Farm rib eye steaks

Spice rub
1/2 cup smoked paprika
1/2 cup sugar
1/2 cup cayenne pepper
2/3 cup ground coriander
1/2 cup cinnamon
1/2 cup salt

Mix all the ingredients. Generously sprinkle the steaks with the rub. Grill over medium heat to the desired doneness (I prefer medium rare - about 120 degrees).

Poblanos Rellenos
4 poblano peppers
8 ounces shredded Palantine Habeñero cheddar

Batter
1 1/4 cups all-purpose flour
3/4 teaspoon salt
4 eggs
1/2 Old Capital, Keegan Ales

Vegetable oil for frying

Roast the peppers, turning occasionally, over an open flame until they are evenly charred. Place in a small covered bowl for ten minutes until they are cool enough to handle. Peel away the black charred skin. Make a small incision near the top of the stem. Stuff the cheese into the incision until the peppers are filled. Beat the eggs until they are thick and foamy. Add the beer, flour and salt and stir until just combined. Heat 4 inches of oil in a large pan. Dip the poblanos in the batter and fry for 4-5 minutes until golden.

Corn with Leeks
1 cup heavy cream
1 cup corn kernels
1 jalapeño, de-seeded and minced
1 small leek, green tops and roots removed, minced
1 teaspoon salt
¼ teaspoon black pepper

Boil the cream in a saucepan. Add the corn kernels, jalapeño, leeks and salt and pepper. Continue to boil, stirring occasionally, until the mixture is thick and bubbly.

Grilled Vegetable Salad with Corncakes

2010-07-18T14:34:00.000-07:00

Grilled Vegetable Salad with Corncakes
This recipe was prepared at the Suffern Farmers Market on July 10, 2010 with Adobo and Sazón seasonings from Reason to Season, one of the market's newest vendors.

Grilled Vegetable Salad
2 Zucchini
2 Yellow squash
1 red pepper
1 yellow pepper
2 small red onions
3 ears of corn
1 pint of cherry tomatoes
½ bunch cilantro
Olive oil
Vinegar
Organic Adobo from A Reason to Season

Slice the peppers and onions in half. Slice the zucchini and squash lengthwise into thick strips. Toss with 3 tablespoons of olive oil and a generous sprinkle of the Adobo, about 2-3 tablespoons. Grill the vegetables until they are soft, 5 minutes for the zucchini and squash and approximately 10 minutes for the onions and peppers. Let cool. Grill the corn with the husk on for 7-10 minutes. Remove the husk and slice off the kernels. Combine all of the vegetables and cilantro in a large bowl. Add vinegar and salt and pepper to taste.

Corncakes
1/3 cup fine diced bell pepper
1 cup corn kernels
3 eggs, lightly whisked
3/4 cup milk
1/2 cup flour
1/3 cup cornmeal
2 tablespoons melted butter
1 teaspoon salt
1 tablespoon Organic Sazón from a Reason to Season, Dash of Tabasco
1/4 cup minced scallions
1/4 cup chopped cilantro or parsley
3 tablespoons grated parmesan cheese

Combine all ingredients in a large bowl and whisk until just combined. Heat a skillet over medium heat with 2-3 tablespoons of vegetable oil. Drop 1 ounce spoonfuls of batter into the skillet. (Cook like pancakes). Cook 2-3 minutes on each side until golden brown.

Raspberry Meringue Drops

2010-07-10T19:30:00.000-07:00

Farmers’ Market Recipe
Cornell Cooperative Extension
Diane Whitten

The fall crop of raspberries is decorating the tables at the Saratoga Farmers’ Market and will be up until frost. Their beautiful pinkish red color is due to the phytochemical anthocyanin that acts as an antioxidant along with the vitamin C making them a very nutritious late summer treat. When buying raspberries you should inspect them carefully for signs of mold. Raspberries are very delicate so handle them gently and consume them within a day or two. Freeze extra berries on a cookie sheet until solid, then place in a freezer container. The recipe below is another way to prolong your savoring of this delicious fruit. The Raspberry Meringue Drops will keep in the refrigerator for a week and for a month in the freezer. These raspberry flavor bombs that melt in your mouth would make a great fat-free after-school treat to share with your kids, or an elegant dinner party dessert.

Raspberry Meringue Drops
½ pint raspberries* (1 cup)
1/3 cup sugar
2 large egg whites* (room temperature)
1/8 teaspoon cream of tartar
1 tablespoon sugar

Preheat oven to 170 to 200 degrees. Line a cookie sheet with parchment paper or aluminum foil. In a small saucepan combine raspberries with sugar, and place over medium-high heat. Stir and crush berries with the back of a wooden spoon. Boil gently for about 5 minutes, stirring frequently until mixture becomes syrupy. Strain through a fine wire strainer to separate the seeds from the raspberry syrup. Set aside to cool. Meanwhile, place egg whites in a small mixing bowl and sprinkle on cream of tartar. Beat with an electric mixer until stiff peaks form. Add 1 tablespoon of sugar, then continue to beat until stiff peaks form. Gently fold in 1/3 of cooled raspberry syrup at a time. Spoon into pastry bag or alternatively into a quart or gallon size plastic bag with a ¼ inch cut off one corner. Pipe meringue into small bite-sized circles onto lined cookie sheet. Bake in preheated oven for 2 hours to 4 hours or until dry to the touch. Store Raspberry Meringue Drops in a tightly covered container for one week in the refrigerator, or one month in the freezer. Makes about 10 servings.

The Saratoga Farmers’ Market on High Rock Avenue is open today from 3-6 pm and on Saturdays from 9-1 pm. Ingredients marked with an asterik (*) are available at the Farmers’ Market. For information on preserving fruits and vegetables call Diane Whitten at Cornell Cooperative Extension, 885-8995.

Garlic Scape Tapenade

2010-06-23T05:18:00.000-07:00

Farmers’ Market Recipes
From Diane Whitten
Cornell Cooperative Extension
Saratoga County

The Saratoga Farmers’ Market is ripe with unusual produce that you’re not likely to see at the grocery store. One of them is garlic scapes. Scapes look like scallions, but they curl as they grow and are larger than scallions. Scapes are popular in Korean and Eastern European cuisine. Garlic scapes taste like garlic, but are much milder than the garlic clove. They have a broad spectrum of uses including soups, salads, and additions to many recipes. They are delicious and delicate simply sauteed alone in oil with a sprinkling of salt. Garlic scapes will keep in the refrigerator for up to three weeks, so buy them while they are still available. They are only in season during June. Try them in the following recipe or for more recipes featuring garlic scapes call Diane Whitten at Cornell Cooperative Extension, 885-8995.

Garlic Scape Tapenade
½ pound garlic scapes
½ cup olive oil
4 ounces (2/3 cup) green olives
¼ cup roasted red pepper
2 tablespoons lemon juice
1/8 teaspoon black pepper

Cut off and discard the seed pod and the stalk above it. Cut scapes into 2 inch sections. Combine all ingredients in a food processor and chop finely. Do not puree. Serve as an appetizer or snack on crackers or slices of toasted French bread. Can also be used as a sandwich spread. Makes about 1 ½ cups.

Spinach and Strawberries

2010-06-17T15:30:00.000-07:00

Farmers’ Market Recipes
From Diane Whitten
Cornell Cooperative Extension
Saratoga County

Wilted Spinach Salad
½ pound baby spinach*, washed
8-12 black olives, chopped
3 ounces feta cheese*, crumbled
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 clove garlic*, diced
1 small red onion*, thinly sliced
¼ cup slivered almonds (optional)

Put spinach, olives, feta cheese and vinegar in a large bowl and toss together. Heat olive oil in a skillet or wok. Add onions and garlic, cook until onions are transparent and oil is very hot. Immediately pour hot oil mixture over spinach, tossing leaves to coat with hot oil so they wilt. Sprinkle on slivered almonds, if desired.

Source: Seasons of the Market Cookbook.

Note: Ingredients with an asterisk (*) can be found at Hudson Valley farmers’ markets and farm stands.

Spinach, Strawberry and Walnut Salad
12 ounces spinach*, washed, trimmed and dried
1 cup strawberries*, sliced
1/3 cup walnuts, coarsely chopped
2 tablespoons soy sauce

Dressing
¼ cup cider vinegar
¼ cup olive oil
1 Tablespoon honey*
1 teaspoon poppy seeds
¼ teaspoon black pepper

Mix soy sauce and walnuts, roast for 15 minutes at 350 or until golden. Mix spinach greens, torn into smaller pieces, strawberries and walnuts. Mix salad dressing in the blender. Toss dressing and spinach mixture.

Note: Ingredients with an asterisk (*) can be found at Hudson Valley farmers’ markets and farm stands.

Calalloo

2010-06-10T18:38:00.000-07:00

Callaloo is a staple ingredient in Caribbean cuisine. While callaloo greens won't make their debut in community gardens and New York City farmers markets until mid summer, there are several early season greens, like spinach, chard and nettles, that will make a great substitute in Callaloo Soup. See my Channel 13 cooking demonstration.

Callaloo Soup
1 pound callaloo leaves, Swiss chard, Bok Choy, or Spinach
6 cups chicken stock
1 onion, finely chopped
1 clove garlic, chopped
2-3 green onions, chopped
1/4 tsp. thyme
4 oz. smoked salt pork or ham, cut in small cubes
(you can substitute smoked turkey)
1/2 lb fresh, canned or frozen crab meat
1/2 cup canned coconut milk
1/2 lb young okra (or 10 oz. frozen) sliced
Salt and Pepper
Hot sauce from Wellington’s Herbs and Spices.

Wash and chop the greens. Simmer the chicken stock, onion, garlic, green onions, thyme and pork in a small covered pot until the pork is tender. Add the greens, crab meat, coconut milk, and okra and cook until the okra is tender, about 10 minutes. Puree the soup in small batches. Season with salt, pepper, and hot sauce.

Pan Seared Sea Bream with Beet Green Pesto, Purple Potatoes, Braised Greens and Beans

2010-03-19T16:03:00.000-07:00

Local Ocean, a salt water fish farm operation in Hudson, will have fish for sale to the public this summer. See my Channel 13 cooking demonstration with Local Ocean’s Sea Bream.
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Pan Seared Sea Bream with Beet Green Pesto, Purple Potatoes, Braised Greens and Beans
2 fillets Sea Bream
2 small purple potatoes, sliced
4 handfuls of tender braising greens (swiss chard, beet greens, spinach, arugula or mustard greens)
1 cup of cooked beans (white, kidney, black, etc.)
1 clove garlic , chopped
Flour, as needed
Salt and pepper as needed

Beet Green Pesto (recipe follows)

Simmer the potatoes until tender in lightly salted water. Season the Sea Bream with salt and pepper and dredge in flour. Add two tablespoons of olive oil to a hot pan and sear the fillets on both sides until they are golden. Remove the fillets and wipe the pan clean. Return the pan to the heat and add two tablespoons of water and 1/4 cup of the pesto. Add the fillets and turn them a few times to coat them with the pesto.

To Braise the Greens and Beans:
Sauté the garlic in a tablespoon of olive oil. Add the greens and beans and two tablespoons of water. Continue to sauté until the beans are heated throughout and the greens are wilted and tender. Season with salt and pepper and a dash of lemon juice.

Plating:
Place a layer of the potatoes, greens and beans on the bottom of the plate. Place the fish on top.
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Beet Green Pesto
4 ounces small tender beet greens, washed
1 ounce basil leaves, washed or 2 tablespoons dried basil
2 tablespoons water
4 tablespoons grated parmesan
3 tablespoons olive oil
¼ cup nuts
2 garlic cloves, peeled and roughly chopped
½ tablespoon lemon juice
Salt and Pepper

Method:
In a 10 inch sauté pan, add the greens, basil and water. Cover the pan with a tight fitting lid and cook the greens and basil over high heat until the leaves have wilted, about a minute. Continue to cook with the lid removed for another 2 to 3 minutes until almost all of the water has evaporated. Rinse the greens and basil with cold water in a small colander and allow to drain. Combine with the remaining ingredients in a food processor and blend until the nuts are well chopped. Season with salt and pepper.

*The smoothness of the pesto is a matter of personal preference but generally it should have a slightly rough texture that is studded with small chopped pieces of the nuts.

Tarte Tatin

2009-12-26T14:16:00.000-08:00

A classic French dessert, Tarte Tatin can be made with apples, pears, and even quince. Experiment by adding other fruit like plums peaches and berries.

Tarte Tatin

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For the dough
½ cup + 2 tablespoons flour
4 tablespoons butter
2 tablespoons whole milk
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For the tart
4 apples, peeled, cored and split in half lengthwise
½ cup brown sugar
6 tablespoons butter
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For the dough
In a large bowl mix the flour and butter with a fork until the butter resembles small peas. Add the milk and stir until the dough comes together. Briefly knead the dough until it holds its shape. Flatten the dough into a disk and wrap in plastic. Refrigerate the dough for one hour or overnight. On a lightly floured surface roll the dough thinly into a round that will more than cover the top of a 10 inch sauté pan.
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For the tart
In a large pan melt the butter. Add the apples and brown sugar and sauté over high heat for five to seven minutes until the butter and sugar is thick and bubbly and the apples begin to caramelize. Lightly grease a 10 inch sauté pan and line the bottom with a round of parchment paper. Place the round side of the apples into the bottom of the pan. Cover the apples with the dough and trim the edges. Its okay if the dough overlaps the top edge of the pan. You can tuck the edges into the pan and around the outside of apples (as the tart bakes, the crust will actually shrink slightly but will still cover the apples underneath). Bake the tart in a 400 degree oven for 30-40 minutes until the juices begin to thickly bubble around the edges. Remove from the oven and let the tart cool for a few minutes. Slide a knife along the outer edge of the pie. Unmold by placing a plate over the pie pan and quickly turning over. Remove the parchment paper. Serve the tart while it is still warm or at room temperature.

Pumpkin Leek and White Bean Soup

2009-12-20T13:38:00.000-08:00

Warm and hearty, this pumpkin soup recipe is vegetarian and a crowd pleaser during the holidays

Pumpkin Leek and White Bean Soup
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¾ cup white beans, soaked overnight
6 cup water
2 cups winter squash, diced small
1 small potato, peeled and diced
2 small leeks, green tops and roots removed, washed and diced
½ rib celery, diced
2 tablespoons butter
1 tablespoon kosher salt
¼ teaspoon black pepper
3 tablespoons maple syrup
1 bay leaf
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2 cups of cream, milk or half and half
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Drain the beans from the soaking water and cook in the 6 cups of water until tender. Drain the beans and reserve ½ cup of beans and the cooking water. In a small pot melt the butter and sauté the leeks and celery covered over low heat until the leeks are soft, about 5 minutes. Add three cups of the bean water and the remaining ingredients except the cream. Simmer the soup uncovered for 30 minutes over low heat until the squash and potatoes are tender. Add the ½ cup of reserved beans and turn the heat off. Heat the cream (or half and half or milk if using) until boiling and add it to the soup. Remove the bay leaf and puree the soup in a blender until smooth. Serve hot garnished with the beans.
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Variation

4 tiny pumpkins, tops and seeds removed

Place a small handful of the reserved beans in each hollowed pumpkin. Pour the soup into each pumpkin and serve. Another idea for larger crowds is to serve the soup from a larger hollowed and de-seeded pumpkin.
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Garnish Idea

Toasted pumpkin seeds
Rinse the seeds from the squash, toss with a little olive oil salt and pepper and bake in the oven until golden.
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Note: if you plan on using milk or half and half, do not continue to simmer the soup after you add it. When reheating, heat the soup until it is hot but do not bring it all the way to a simmer or the soup may break.

Kale Quiche

2009-12-20T08:15:00.001-08:00

Kale Quiche
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1 bunch Kale, washed, ribs removed and chopped
6 eggs
2 cups Hudson Valley Fresh sour cream
1 cup Parmesan cheese
¼ cup minced onions
1 tablespoon dried herbs – parsley, basil, chives, oregano
4 thin slices wheat or sourdough bread
Olive oil
Salt and pepper
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Steam the kale with the onions in a covered pan with 1 tablespoon olive oil and 2 tablespoons of water for five minutes, until the water has evaporated. Trim the wheat or sourdough bread to fit a pie pan. Sprinkle the bread with olive oil and salt and pepper. Line a pie pan with the trimmed bread and bake it in a 350 degree oven for 5 minutes. While the bread is baking, whisk together the kale/onion mixture, eggs, Parmesan, sour cream and herbs. Season the mixture with salt and pepper and pour it over the toasted bread. Bake the pie in the oven until it is firm and a toothpick inserted comes out clean. I served my Kale Pie with a small salad of winter greens and a puree of Barton Orchards salsa and sour cream.

Nutty Brussel Sprouts

2009-11-09T19:55:00.000-08:00

Farmers’ Market Recipe
by Diane Whitten
Cornell Cooperative Extension

Autumn has definitely arrived as evidenced by the crisp air, and the appearance of Mums and Brussels sprouts at area Farmers’ Market and roadside stands. Brussels sprouts are a member of the cabbage family and can have a strong flavor if over cooked. They taste best when eaten fresh, and cooked as little as possible. Steaming is a great method for cooking Brussels sprouts. Steam them for 8-10 minutes, or until they are just barely tender. Cooking in the microwave retains their beautiful green color, a ½ pound will cook in 2-4 minutes. If you buy Brussels sprouts on the stalk, just snap off the individual sprouts, remove any damaged outer leaves, and they are ready to cook. Simply steam or microwave them, then saute with a little butter and sprinkle with salt, pepper or parmesan cheese. Or try the following simple recipe.

Nutty Brussels Sprouts
3 cups Brussels sprouts
3 tablespoons red wine vinegar
3 tablespoons honey
1 tablespoon minced onion
1 tablespoon Dijon mustard
1/3 cup olive oil
salt and pepper, to taste
¾ cup chopped walnuts or pecans

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Remove loose or discolored leaves from the sprouts. Cut an X with a paring knife through the stem end to assure even cooking. Steam for about 8-10 minutes, or until just tender. Meanwhile combine remaining ingredients, except nuts. Toss Brussels sprouts with vinaigrette and nuts. Makes 6 servings.
Source: “Farm-Fresh Recipes”, by Janet Majure. Permission to use granted by Fairplain Publications, Inc. and Growing for Market.

Butternut Squash Risotto

2009-10-25T11:54:00.000-07:00

Farmers’ Market Recipe
By Diane Whitten
Cornell Cooperative Extension
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Winter Squash: A Harbinger of Autumn
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With winter squash appearing at local Farmers’ Markets and roadside stands there’s no denying that autumn is here to stay. Winter squash, especially those with the orange flesh, are an exceedingly nutritious vegetable. One half cup serving provides 100% of the recommended daily intake for Vitamin A. Don’t let the thick shell of winter squash intimidate you. They are one of the most delectable treats of the autumn season.
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Butternut Squash Risotto
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1 medium (2 ½ to 3 pound) butternut squash
6 tablespoons butter, divided
¼ teaspoon each salt & pepper
3 ½ cups homemade or low-sodium chicken or vegetable broth
1 medium onion, finely diced
2 cups Arborio rice
1 cup dry white wine
1 cup finely grated Parmesan cheese
1 tablespoon minced fresh sage leaves
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Preheat the oven to 475 degrees. Peel the butternut squash using a good quality sharp vegetable peeler or kitchen knife. Cut the squash in half lengthwise, remove the seeds and cut the flesh into ½-inch cubes. Melt 2 tablespoons of the butter. In a large bowl toss the squash with the melted butter, salt and pepper. Spread the squash in a single layer on a baking sheet. Roast the squash for about 30 minutes, or until it is lightly browned. Remove from oven and set aside. While the squash is cooking, bring the stock and 3 cups of water to a simmer in a saucepan. Reduce the heat to lowest possible setting to keep warm. Melt the remaining 4 tablespoons butter in a large saucepan, add the onion and cook until it’s translucent. Add the rice to the onion and cook until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of warm stock and, stirring occasionally simmer until the liquid is absorbed and the bottom of the pan is dry, about 10 minutes. Add another ½ cup of stock and simmer until pan is dry once again. Continue adding ½ cup of stock at a time and cooking until all broth is gone and rice is cooked. Stir in the Parmesan cheese, and fresh sage. Gently fold in the roasted squash. Serve immediately.
Makes 12 half cup side dish servings, or 4 main dish servings.

Taffy Apple Dip

2009-10-11T08:06:00.000-07:00

From my Mother-in-Law Carol Marton in Pearisburg, Virginia:
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"This is a simple recipe, but it really is tasty----and VERY quick and easy. The presentation is nice too when used with red, yellow and green apple slices. I often will put out some gingersnap cookies with it as well, but my favorite is to use it with just apples (probably doesn't score too high on the "healthy" meter, but eating just a bit of dip on nice apple slices seems 'ok' as a treat!)."
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Taffy Apple Dip
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¾ cup packed brown sugar
½ cup powdered sugar
1 tsp. vanilla extract
1 (8 ou.) cream cheese, softened
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¾ cup toffee bits (Skor or Heath)
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1 cup pineapple juice
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Red Delicious Apples, Granny Smith Apples, or any assortment you choose—cut in wedges or slices
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Combine first 4 ingredients in a bowl. Beat at medium speed w/mixer until very smooth. Add toffee bits and mix well.
Cover, chill.
[NOTE: be sure to make the dip ahead of time so the toffee bits have a chance to soften]
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Combine pineapple juice and apples in a bowl; toss well. Drain apples; serve with dip.
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Yields 2 cups dip.

Garlic-mashed Turnips and Potatoes

2009-10-01T18:52:00.000-07:00

Farmers’ Market Recipe
By Diane Whitten
Cornell Cooperative Extension

The fall vegetables are being harvested including potatoes and turnips. Mashed with garlic this recipe has a very earthy flavor. The amount of turnips used can be adjusted according to your taste preference.

Garlic-mashed Turnips and Potatoes

1 pound turnips, peeled and diced
1 pound potatoes, peeled and diced
4 cloves garlic, peeled
3 tablespoons butter
2 tablespoons plain yogurt
Pepper to taste
Boil turnips, potatoes and garlic for 10 minutes in pot of salted water, until the vegetables are tender. Drain. Put vegetables through a food mill or ricer. Beat in the butter and yogurt. Season with pepper, if desired.

Apple-Filled Squash

2009-09-23T11:15:00.000-07:00

Farmers’ Market Recipe
by Diane Whitten
Cornell Cooperative Extension
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As autumn approaches apples and winter squash are piling up at farmers’ markets. They make a delicious combination in this microwave recipe.
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Apple-Filled Squash
1 Acorn or Sweet Dumpling Squash
1 large apple, peeled, cored and sliced
2 tablespoons brown sugar
2 tablespoons melted butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
dash of ground cloves
(or substitute ½ teaspoon pumpkin pie spice for cinnamon, nutmeg and cloves)
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Cut squash in half and remove seeds. Place in microwave, cut side up, cook on high for 6-8 minutes. Rotate halfway through cooking time. While squash is cooking, mix apple with other ingredients. Remove squash, top with apple mixture. Cover with wax paper and cook on high for an additional 6-8 minutes. Rotate halfway through cooking time. Squash should be fork tender, if not, cook longer. Serve individual squash halves or quarters on plates or scoop squash away from skin, and place in a serving bowl.

Marinated Cabbage

2009-09-13T16:08:00.000-07:00

A delicious and healthy alternative to cole slaw
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Marinated Cabbage
1 small head of green or red cabbage, core removed and shredded
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For the dressing
¼ cup red wine vinegar
¾ cups olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon celery seed
1 teaspoon Dijon mustard
1 clove of peeled garlic
1/2 teaspoon salt
1/4 teaspoon pepper
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Combine the dressing ingredients in a blender. Puree for 30 seconds to 1 minute. Place the cabbage in a bowl with ¼-1/3 cups of the dressing. Season with salt and pepper. Massage the dressing into the cabbage with your hands for a few minutes. Taste the cabbage and re-season with more salt and pepper and additional dressing if necessary.

Broccoli Soup

2009-09-06T09:00:00.000-07:00

Recently my eyes were opened in the strangest way. My wife loves watching reality shows and has recently taken to watching Gordon Ramsey’s Kitchen Nightmares. The re-run episodes are shown on the BBC Channel, which we get courtesy of our amazing digital cable package. I've always thought of Gordon Ramsey as the shock jock of cooking shows, arrogant, hot tempered, and staging phony raging antics that seem to hail from an outdated stereotype and era of the screaming chef.
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The Gordon Ramsey of Kitchen Nightmares is a different story however. He’s polite, respectful, caring, endearing - almost a little touchy feel-ly. Honestly I know very little about any of Ramsey’s TV shows - the concepts or the chronology of them. To me Kitchen Nightmares seemed like a PR move to make Ramsey more publicly likable after a minor divorce scandal and as the ratings of Hell’s Kitchen slipped a bit. “No, Kitchen Nightmares came first” my wife educated me. So is this the real Gordon Ramsey – the caring consultant who bails struggling restaurants and chefs out of spiraling financial and culinary failure? Or is the real Ramsey the one who rails at floundering line cooks on Hell’s Kitchen?
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One thing is without question. Ramsey’s restaurants and food are worthy of the three star awards and glowing critic reviews that he has achieved throughout his career. Everyone agrees that his food is great and his service matches. So I wasn't surprised when, in an episode of Kitchen Nightmares, he demonstrated his version of Broccoli Soup, and I believed that with his three star training it would probably be damn good Broccoli Soup. It was the ingredients that surprised me, and opened my eyes so to speak. “Do you know what my soup tastes like? It tastes like broccoli. Do you know what’s in my soup? It’s got broccoli, it’s got broccoli and it’s got broccoli.”
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Guess what? The soup really has just about nothing but broccoli in it. I watched as Ramsey blanched broccoli florets, pureed them with some of the cooking water and finished the bright green puree with the addition of a little salt and pepper. “Wow?” I thought “I will not let this lazy Saturday end without trying this idea out”. At the CIA where I learned to make Broccoli Soup, chicken stock, onions, celery, herbs and cream were always part of the Broccoli Soup equation. Luckily I had two heads of broccoli from my community garden in my refrigerator. It was like they were just waiting in there for this day to come, where they would be validated in the form of a vegetable soup, worthy of standing alone - with no help from anything else.
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I made the soup the exact same way that Ramsey did. It looked beautiful bright and green like his did. I tasted, I re-seasoned, I tasted again. The soup was delicious! So much so, that I may never make Broccoli Soup any other way. Here’s the recipe, if you can call it that. Remember there’s really not much more than broccoli and there are certainly no measurements.
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Broccoli Soup
2 heads of Broccoli, woody stems removed and cut into pieces
Salt and pepper to taste
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Blanch the broccoli in a large pot of boiling until it is tender, about 8-10 minutes. Puree the broccoli with enough of the cooking water to achieve the desired soup consistency. Season with salt and pepper. This soup is also delicious chilled.

Blueberry Upside Down Cake

2009-08-23T17:25:00.000-07:00

Farmers’ Market Recipe
by Diane Whitten
Cornell Cooperative Extension

Blueberries are now appearing at Hudson Valley Farmers’ Markets. Not only are they delicious, they are highly nutritious. Scientists at the USDA Human Nutrition Research Center on Aging at Tufts University rank blueberries third in a list of forty fruits and vegetables for their antioxidant content. Antioxidants are thought to help prevent chronic diseases such as heart disease and cancer. The following unusual recipe will give you a delicious dose of antioxidant rich blueberries.

Blueberry Upside-Down Cake

2 cups (1 pint) fresh blueberries
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup flour
½ cup sugar
¼ cup honey
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup milk
3 tablespoons butter, melted
Topping:
½ cup sugar
1 tablespoon cornstarch
¾ cup boiling water

Toss the blueberries with cinnamon and lemon juice, place in a greased 8-inch square baking dish. In a bowl, combine flour, sugar, honey, baking powder and baking soda; stir in milk and butter. Spoon batter over berries. For topping, combine sugar and cornstarch, sprinkle over batter. Slowly pour boiling water over all. Bake at 325 degrees for 45-50 minutes or until a toothpick inserted at the thickest part comes out clean.
Makes 9 servings

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Adapted from “Blueberry Pudding Cake” in Seasons of the Market Cookbook, The Saratoga Farmers’ Market Association 25th Year Edition, edited by Liza Porter.

Blueberry Chutney

2009-08-15T05:50:00.000-07:00

The blueberry fields at Greig Farm, winter 2008
Try Greig Farm in Red Hook for u-pick blueberries and raspberries and Thompson Finch Farm in Ancramdale for u-pick organic blueberries

Farmers’ Market Recipe
Diane Whitten
Cornell Cooperative Extension

Get your fresh local blueberries at a Farmers’ Market or pick your own today and serve Blueberry Chutney as a condiment to your meat at dinner tonight. A chutney can be raw or cooked; in the recipe below the blueberries are cooked with onion, spices, sugar and vinegar making a delightfully complex flavor to enhance your meal.
Blueberries are one of the most nutritious foods at the Farmers’ Market and certainly have the highest antioxidant value of any locally produced fruits and vegetables. Antioxidants are substances that may protect your cells against the effects of free radicals that can damage cells, and may play a role in heart disease, cancer and other diseases. It’s thought that anthocyanins, a group of antioxidant phytochemicals that put the blue in blueberries, are responsible for much of the fruit’s antioxidant power.

Blueberry Chutney

½ cup red wine vinegar
½ cup sugar
1 medium onion, minced
¼ teaspoon minced fresh ginger
1/8 teaspoon ground cinnamon
1 teaspoon lemon rind
pinch cayenne pepper
pinch salt
3 cups blueberries, divided
¼ cup dried cranberries
Combine the vinegar, sugar, onion, ginger, cinnamon, lemon rind, cayenne, and salt in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Add 1 cup blueberries and cranberries and simmer for an additional 20 minutes, stirring frequently. Add remaining 2 cups of blueberries; simmer another 10 minutes. Can be served hot or cold. Use as a condiment with meat, poultry, fish, or serve on crackers over cream cheese for a snack. Makes 1 ½ cups.

Swiss Chard and Tomato Farfalle

2009-08-04T18:17:00.000-07:00

Farmers’ Market Recipe
by Diane Whitten
Cornell Cooperative Extension
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Swiss chard, like Spinach, is highly nutritious. Unlike Spinach, Swiss chard is not usually eaten raw. The whole leaf and stem can be eaten when the chard is young, but it’s best to remove the greens from the stem of older plants. Swiss chard can simply be sauteed in butter or with olive oil and garlic. In the following recipe, the Swiss chard is cooked with the pasta which saves energy. This recipe was adapted from a favorite of the Kilpatrick Family, a Saratoga Farmers’ Market vendor.

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Swiss Chard and Tomato Farfalle
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6 (or more to taste) large cloves garlic*
1 large leek*
4 tablespoons extra virgin olive oil
4 large ripe tomatoes*
3 tablespoons fresh oregano*
pepper to taste
1 large bunch Swiss chard*
¾ to 1 pound faralle pasta (bow ties)
1 15.5 ounce can Cannellini beans
6 ounces Feta* or ½ cup Parmesan cheese

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Cut root end off leeks, use white part and 5 inches of pale green portion. Clean thoroughly, and coarsely chop leeks. Finely dice garlic. Heat olive oil in a large skillet over medium heat. Add garlic and leeks, cook for about 5 minutes. Meanwhile, coarsely chop tomatoes and add to leeks along with oregano. Season to taste with pepper. Cover and cook 10-15 minutes, stirring occasionally. Cut the tough bottom stems off the Swiss chard, wash thoroughly and chop coarsely. Bring a large pot of water to a boil over high heat. Add the pasta and the Swiss chard to the same pot. Cook 10 minutes or until pasta is just tender. Drain and add to the tomato and leek mixture along with drained Cannellini beans. Cover and cook an additional 3-5 minutes. Serve warm with Feta or Parmesan cheese sprinkled on top.
Makes 6 servings.
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Ingredients with an * can be found at a local Farmers’ Market or Farm Stand in New York’s Hudson Valley.

Fresh Summer Squash Salad

2009-07-28T11:56:00.001-07:00

Farmers’ Market Recipe
Diane Whitten
Cornell Cooperative Extension
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Summer squash is piling up at many roadside stands and Farmers’ Markets. There is a multitude of varieties including the basic zucchini and yellow squash. Try experimenting with the round eight ball squash or the squat pattypan squash. They can be substituted in any recipe. The Fresh Summer Squash Salad recipe below uses raw, unpeeled zucchini and yellow squash retaining all the nutrient value and fiber of the recently harvested vegetable. The crunchy texture of this salad is a pleasant contrast to the soft texture of cooked squash. Use fresh herbs while they’re in season for true summer flavor.
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Fresh Summer Squash Salad
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4 small (5 inch) zucchini or yellow squash
¼ cup extra virgin olive oil
¼ cup balsamic or red wine vinegar
2 tablespoons fresh parsley, diced
1 tablespoon fresh oregano, diced
1 tablespoon fresh basil, diced
2 cloves garlic, diced
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Cut zucchini into julienne strips by slicing them thinly lengthwise, and then widthwise. Place zucchini in a bowl and gently mix with remaining ingredients. Refrigerate for at least one hour before serving. Serves 6.

Cucumber Corn Salad

2009-07-21T04:55:00.000-07:00

Cucumber Corn Salad is a refreshing side at any summer barbecue.
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Cucumber Corn Salad
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½ orange or red pepper, de-seeded and diced small
½ red onion, diced small
1 clove garlic, minced
1 tomato diced small
4 cups corn kernels
1 cucumber, diced small
1 sprig basil, minced
½ bunch parsley, minced
1/4 cup vinegar
¼ cup olive oil
¼ canola oil
1 tablespoon + 1 teaspoon kosher salt
½ teaspoon ground black pepper
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Combine all the ingredients in a large bowl and stir to combine. Let the salad marinate for 30 minute to an hour before serving.

Add minced jalapeno or chili sambal to add spiciness

Stir-fried Snow Peas

2009-07-13T18:06:00.000-07:00

Farmers’ Market Recipe
By Diane Whitten
Cornell Cooperative Extension

Sugar snap peas, snow peas, and garden peas are all available now at local Farmers’ Markets. The snow pea and sugar snap pea pods can be eaten. Garden peas have to be shelled before eating. For the following recipe use either snow peas or sugar snap peas. Be sure to remove the “string” on both sides of the peas. Snap off the stem tip, and gently pull downward. The strings should come right off.

Stir-fried Snow Peas

1 pint (2 cups) snow peas, or sugar snap peas*
½ cup sliced red onion*
1 clove garlic*, diced
2 tablespoons vegetable or peanut oil
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon cooking sherry
½ cup mung bean sprouts

Dissolve cornstarch in water in small dish, add soy sauce and sherry. Set aside. Heat oil in wok. Stir-fry garlic and onion for a few minutes. Add snow peas and stir-fry for a few more minutes until lightly cooked. Move vegetables to outside of wok, making a well in the center. Pour cornstarch and liquid mixture into center of wok. Allow to come to a boil to thicken, then add sprouts, and mix vegetables with thickened sauce.

Serves 4

Ingredients with an * can be found at local Farmers’ Markets. For information about freezing or canning peas call Diane Whitten, Nutrition Educator for Cornell Cooperative Extension of Saratoga County at 885-8995. To find a Farmers’ Market near you go to http://www.agmkt.state.ny.us/AP/CommunityFarmersMarkets.asp

Chilled Curried Zucchini Soup

2009-07-04T07:44:00.000-07:00

Zucchini have arrived. From pickles to zucchini bread to soup, there are literally hundreds of ways to prepare the high yield vegetable. This recipe hits the spot on a really hot day.
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Chilled Curried Zucchini Soup
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4 cups water
1 tablespoon plus 2 teaspoons kosher salt
¼ teaspoon pepper
1 small white potato, preferably New York state variety like Kueka Gold or Salem
Or
½ russet potato, peeled and diced
1 tablespoon white vinegar
¼ yellow onion diced
1 rib celery diced
1 clove of garlic
4 tablespoon butter
2 teaspoons curry powder
¼ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground cayenne
2 zucchini diced
1 handful fresh spinach
1 cup heavy cream
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Bring the water to a boil in a pot. Add the potato, salt and vinegar. Cover and simmer for 15 – 20 minutes until the potato is tender. In a saute pan melt the butter over low heat. Add the onion and celery and saute for 10 minutes. Add the minced garlic and saute another minute. Add the curry, cinnamon, cumin, and cayenne to the pan and stir. Continue to saute over low heat for another 30 seconds. Add the onion/spice mixture to the potato and water. Add the zucchini and spinach and cook for another 5 minutes until the zucchini is tender. Puree the soup in a blender for 3-5 minutes until it is smooth. Whisk in the cream. Check for seasoning. Add more salt and pepper if needed. Chill the soup over an ice bath or in the refrigerator for several hours before serving.

Honey and Chili Glazed Beef Ribs with Creamed Swiss Chard and Potatoes

2009-06-18T16:24:00.000-07:00

I visited Kinderhook Farm last week where Lee and Georgia Ranney gave me a tour of the farm and the pastures. It undoubtedly is one of the cleanest and most picturesque farms in all of Columbia County. The farm is animal welfare approved and all of the cows and sheep are entirely grass-fed. After the visit Georgia gave me a beautiful beef rib to take home. Here’s a recipe with Swiss chard and her delicious beef rib that I have really enjoyed.
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Honey and Chili Glazed Beef Ribs with Creamed Swiss Chard and Potatoes
1 bunch Swiss chard, ribs removed and diced
1 cup heavy cream
2 red bliss potatoes, peeled and diced small
½ small yellow onion, small diced
2 tablespoons butter
½ cup water
Salt and pepper to taste
¼ cup finely ground coffee
2 tablespoons chipotle chili powder
1 clove garlic minced
1 rack beef ribs
¼ cup honey
Olive oil as needed
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Rub the beef ribs with the coffee, one tablespoon of the chipotle powder, the minced garlic, salt and pepper, and a few tablespoons of olive oil. Place the ribs in a large pan in a 500 degree oven. Roast the ribs for ten minutes until they begin to develop some color. Remove the pan from the oven and add four cups of hot water. Cover the pan with aluminum foil and place back into the oven. Lower the heat to 350 degrees and continue to roast the ribs for another 3 – 3 ½ hours. Check the ribs at least once during the roasting period to be sure that there is still plenty of water.
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After the ribs have finished roasting, remove them from the pan. Allow them to cool and then slice the ribs between the bones so that they are in individual portions (I got about 6 portions from my rib). Brush each rib with the honey and the remaining tablespoon of chipotle powder.
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Heat a large pan and add the butter and onion. Sauté the onion for 2 minutes over medium heat. Add the water and diced potato. Cover the pan and simmer until most of the water has evaporated. Add the heavy cream and the Swiss chard. Stir frequently and cook until the cream has thickened and the Swiss chard is cooked through. Season with salt and pepper.
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Reheat the ribs in the oven for another 5 minutes until the honey just begins to bubble and caramelize. Watch the ribs carefully - things can get burned very quickly when you are cooking with honey. Serve with the creamed Swiss chard and potatoes.

Spice Rubbed Lamb Chops with Hot Peach Glaze, Warm Radishes and Braised Greens

2009-06-07T18:26:00.000-07:00

This weekend I spent quite a bit of time at farmers markets and my community garden plot which is why I guess this recipe came together. The radishes came from a fellow gardener who needed to thin his radish patch to make way for peppers. The braising mix - chard, spinach and beet greens - came from my garden. I ran into Michelle from Pixies Preserves at the Cohoes Farmers Market on Friday and she gave me her Hot Peach Jam to try. Nancy of Nagimor Farm in Schoharie County was generous enough to lend me a few of her delicious lamb chops after we'd finished talking at the Colonie Farmers Market at the Crossings on Saturday.

Spice Rubbed Lamb Chops with Peach Glaze, Warm Radishes and Braised Greens

serves 2

2 lamb loin chops

8 radishes, washed and split lengthwise

6 cups (1 pound or so) of braising greens (I used swiss chard, spinach and beet greens)

1/4 cup Pixies Preserves Hot Peach Jam

1 tablespoon of butter

1/4 cup water

Olive oil, as needed

Vinegar, as needed

Salt and pepper

Spice Rub for Meats, as needed

To make the glaze:

In a small sauté pan place 1/4 cup of the Hot Peach Jam, 1/4 cup of water and reduce the two until the glaze is thick and sauce-like. Whisk in the tablespoon of butter.

For the chops:

Dry the chops with paper towels well. Rub them with a few tablespoons of the rub mix. Season with salt and pepper. In a hot sauté pan sear the chops for 1-2 minutes on each side. Finish cooking the chops in a 400 degree oven for about 5 minutes for medium rare. Remove the chops from the pan and place them in the glaze to rest for at least 10 minutes. Turn the chops periodically to evenly coat them with the glaze.

To cook the radishes:

While the chops are resting, place the radishes in a small pan. Add 1/2 cup of water, one tablespoon of olive oil and a dash of salt and pepper. Cook the radishes covered until most of the water has evaporated and the radishes are tender. Re-season them if needed.

For the greens:

In a hot sauté pan add 1-2 tablespoons of olive oil and 1/2 cup water. Add the greens and a dash of salt and pepper. Cook the greens covered over high heat for 3 minutes until they begin to wilt. Finish cooking the greens uncovered until most of the water has evaporated. Add a dash of vinegar and taste for seasoning. Re-season if necessary.

To assemble:

Place a scoop of the radishes off center to the left on each plate, next the greens to the right, and one glazed chop on top.

Spice Rub for Meats

2009-06-07T18:20:00.000-07:00

Great for chicken, beef, lamb and meatier fish like Swordfish and Salmon.
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Combine 1 tablespoon of the following:
Coriander seeds
Fennel seeds
Cumin seeds
Peppercorns
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In a skillet toast the seeds over high heat for 1 minute while constantly moving the pan. Allow the seeds to cool, and then add 1/4 teaspoon cinnamon and 1/2 teaspoon ground cardamom.
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Pulse the all of the spices for a few seconds in a blender, food processor or spice grinder until they are well chopped but not ground (you want the mix to have some texture).

Spinach Pesto

2009-06-06T16:47:00.000-07:00

4 ounces baby spinach, washed
1 ounce basil leaves, washed
2 tablespoons water
4 tablespoons grated parmesan
3 tablespoons olive oil
¼ cup pine nuts
2 garlic cloves, peeled and roughly chopped
½ tablespoon lemon juice
Salt and Pepper
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Method:
In a 10 inch sauté pan, add the spinach, basil leaves and water. Cover the pan with a tight fitting lid and cook the spinach and basil over high heat until the leaves have wilted. Rinse the spinach and basil with cold water in a small colander and allow to drain. Combine with the remaining ingredients in a food processor and blend until the nuts are well chopped. Season with salt and pepper.
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The smoothness of the pesto is a matter of personal preference but generally it should have a slighly rough texture that is studded with small chopped pieces of the pine nuts.

Pickled Beets

2009-06-06T16:46:00.000-07:00

24 small beets
1 cup cooking liquid
1 pint vinegar
1 1/4 cup sugar
2 tablespoons salt
6 whole cloves
1 stick cinnamon
3 small onions, sliced
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Cook beets in boiling water until tender, then peel and slice. Combine 1 cup of the cooking liquid with the vinegar, sugar, salt, and spices and bring to a boil. Add the sliced beets and onions and simmer for 5 minutes. Remove the cinnamon stick and pack the beets into sterilized jars. Ladle the cooking liquid to within a 1/2 inch of the jar top. Adjust lids. Process by the hot water bath method for 10 minutes.

Beet Greens with Goat Cheese and Wheat Berries

2009-06-03T19:22:00.000-07:00

Beet greens are delicious and packed full of nutrients. Here is my recipe for Beet Greens with Goat Cheese and Wheat Berries
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Beet Greens with Goat Cheese and Wheat Berries
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1/3 cup wheat berries
4 cups of beet greens
1/4 cup (1/3 log) Coach Goat Cheese
1 1/2 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
2 teaspoons honey
Salt and pepper
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Cook the wheat berries in boiling water until they are tender, about 45 minutes. Drain and let cool. In a large bowl combine the olive oil, vinegar, and honey. Whisk until the dressing is well blended. Season with salt and pepper. Add the beet greens, goat cheese and the wheat berries. Check for seasoning and re-season if necessary.

Grilled Chicken with Spinach Raita

2009-05-23T13:25:00.000-07:00

Spring in the Hudson Valley and Saratoga regions gives way to cold nights and mild days that border on being downright chilly. Now is the perfect time for spinach, which grows well in cooler weather. You can also find spinach in the Fall and even Winter. It does amazingly well in cold weather and will actually sustain being frozen. Farmers that grow spinach year round have only one concern when harvesting - don't cut the spinach while it is frozen. After the weather warms up and the spinach defrosts, the spinach can be cut and shows no negative effects from being frozen. Here is a recipe for Grilled Chicken with Spinach Raita. The raita recipe comes from the Chez Panisse Vegetables cookbook by Alice Waters.

Grilled Chicken with Spinach and Yogurt Raita

4 small chicken breasts

1 cup Balsamic Maple vinaigrette

1 bunch fresh spinach

2 cups yogurt

2 cloves garlic

1 lemon

Salt and pepper

Place the chicken breasts in a ziplock bag and pour in the Balsamic Maple vinaigrette. Seal the bag and allow the chicken breasts to marinate for four hours or overnight.

Wash and de-stem the spinach. Wilt in water, or steam, briefly. Let it cool and drain. Squeeze the water out and chop it fine. Add the spinach to the yogurt along with the garlic, peeled and mashed, salt and pepper, and the grated zest and juice of the lemon.

Makes 2 1/2 cups.

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Remove the chicken from the marinade. Pat dry with paper towels. Rub with olive oil and season with salt and pepper. Grill 2-3 minutes on each side until the breasts are cooked through. Serve with the spinach raita.

Corn and Chive Cakes with Asparagus, Roasted Tomatoes and Goat Cheese

2009-05-17T16:54:00.000-07:00

Asparagus season is officially here in the Hudson Valley and Saratoga regions. Below is my recipe for Corn and Chive Cakes with Asparagus, Roasted Tomatoes, and Goat Cheese

Corn and Chive Cakes with Asparagus, Roasted Tomatoes, and Goat Cheese

1 bunch of trimmed asparagus (tough bottom ends removed)

1 recipe Smokey Roasted Tomatoes, sliced

1 log Coach Farm fresh goat cheese

Olive oil as needed

Salt and pepper

For the Corn and Chive Cakes
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3 eggs, lightly whisked

3/4 cup milk

1/2 cup flour

1/3 cup Wild Hive Farm cornmeal

2 tablespoons melted butter

1 teaspoon salt

Dash of Tabasco

1 bunch of wild chives, roots intact

1/4 cup chopped cilantro or parsley

1. Wash the chives and trim the hairy roots and the green stalks off of the chive onions. Mince the green stalks. Saute the chive onions in a small pan with a tablespoon of olive oil. Reserve for a garnish.

2. Combine the minced chives with the rest of the ingredients in a large bowl and whisk until just combined.

3. Heat a skillet over medium heat with 2-3 tablespoons of vegetable oil.

4. Drop 1 ounce spoonfuls of batter into the skillet. (Cook like pancakes)

5. Cook 2-3 minutes on each side until golden brown.

6. Line the asparagus on a baking sheet. Drizzle the asparagus with the olive oil and season with salt and pepper.

7. Roast the asparagus in a hot oven for 5-6 minutes until they are cooked through and tender.

8. To assemble, place one corn and chive cake on each plate. Add 2-3 tablespoons of goat cheese. Add the sliced smokey roasted tomatoes and the asparagus. Garnish each plate with the sauteed chive onions.

Rhubarb Cobbler

2009-05-07T18:36:00.000-07:00

Rhubarb at the Lincoln Park Community Garden in Albany
Rhubarb is one of the first vegetables in the Spring to hit the produce bins at the farm markets. It is also one of the first perennials to return in many community gardens. The recipe for Rhubarb Cobbler comes from the Farm Journal’s Country Cookbook.
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Rhubarb Cobbler
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4 cups of Rhubarb cut into 4 inch pieces
1 cup sugar mixed with 2 tablespoons of cornstarch
1 tablespoon water
1 and ½ tablespoons butter
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For the topping
1 cup flour
1 tablespoon sugar
1 ½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons grated orange peel
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¼ cup butter
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¼ cup milk whisked with 1 egg
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Add the rhubarb, sugar, and the one tablespoon water to a pan. Bring to a boil and stir for 1 minute. Add an additional 2 tablespoons of water and pour into an eight inch round baking dish.
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For the Topping
Combine the flour, sugar, baking powder, salt and orange peel in a bowl. Add the butter and massage until the mixture resembles course crumbs. Add the milk/egg mixture and stir just until moistened. Drop the topping by spoonfuls over the hot rhubarb. Bake in a hot oven (350 – 400 degrees) for 20 minutes until the crust is browned. Serve with whipped cream or vanilla ice cream.

Spring Kale Pie

2009-04-23T20:12:00.000-07:00

Nicci Cagan of From the Ground Up, a wellness and garden centered program in Marbletown, attended the F5 (Factor of Fear for Fitness & Food) wellness seminar at the Mill Road Elementary School in Red Hook. Here is her recipe for Spring Kale Pie.

Spring Kale Pie

Preheat oven to 375 degrees

Saute:
1 lg. bunch kale (approx. 4 cups), chopped
1 med. onion, chopped
1 tbsp. olive oil

Filling:
1/4 cup milk or cottage cheese
6 oz. feta cheese, crumbled
6 eggs, beaten
1/4 tsp. pepper

Base:
1 pie crust or 2 cups cooked rice w/ 1 tbsp butter

Saute onions and kale in olive oil until tender. Mix filling ingredients in a bowl and then add the sauteed kale. Place the mixture into the pie crust. If you are using rice, place the rice in a buttered pan and add the mixture on top of rice. Bake for 45 minutes or until done.

Pork Chops with Apple and Vidalia Onion Compote

2009-04-13T22:16:00.000-07:00

Gianni Ortiz of Columbia County Bounty shares her recipes for Pork Chops with Apple and Vidalia Onion Compote and Grilled Kale with Seasoned Ricotta Cheese. Both are delicious.
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Pork Chops with Apple and Vidalia Onion Compote
2, ¾- 1 inch Chops (no bone, with a nice skin of fat)
1 large or 2 small apples, cleaned, cored, chopped (I leave the skin on)
½ - ¾ medium Vidalia onion
2 cloves garlic
Sprig of Rosemary and/or
Drop of Essential Oil of Rosemary (if you have it)
Dash of balsamic vinegar
Dash of Worcestershire Sauce
Butter
Salt and pepper
2 cups wine or beer, reduced separately, see below
(Experiment with this. The first time I prepared this I used flat Proseco, then slightly hard cider
and the last time I made it I used Chatham Brew dark beer. All versions were absolutely delicious).
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Add all ingredients (including reduced liquid) to a pretty heavy saucepan, mix and reduce further, uncovered at a medium heat for 5-7 minutes.
Add chops, cover and cook another 5-6 minutes, flip during this time. Cook until the center is a light pink, if you are not sure, cut into it and check.
Remove chops and set aside in a covered plate which has fresh cracked pepper (press chop into the pepper so that it is slightly embedded and remember to do the other side before browning!), keep warm. The apple onion sauce is still cooking away covered unless it is too loose, then uncovered.
In a cast iron skillet, brown some butter, do not smoke it but quite hot, sear both sides, very quickly and serve over apple onion sauce.
I have accompanied this with very simple jasmine or basmati rice and baby arugula salad (local year round at The Berry Farm) with raisins soaked in balsamic vinegar, very thinly cut scallions and goat cheese, or with Grilled Kale with Seasoned Ricotta Cheese

Grilled Kale with Seasoned Ricotta Cheese

2009-04-13T19:14:00.000-07:00

Grilled Kale with Seasoned Ricotta Cheese
This is so simple and so fabulous, everyone clamors for it.
Large bunch of kale, any variety
½ medium onion, also great with summer onions
10-12 Sun dried tomatoes
½ cup Olive oil
Balsamic vinegar, 2 Tblspns or to taste
3 or 4 cloves of garlic
Anchovy paste to taste
Tabasco, 2 dashes
Worcestershire Sauce, to taste
Salt
Freshly grated hard stinky cheese, optional, not too much
Pinoli, optional, small fistful
Ricotta cheese, 15 oz.
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Grate/juice about a quarter of an onion, thinly slice the other quarter.
Slice thinly the sun dried tomatoes and allow them to soak in the dressing.
Mixed all ingredients, except pinoli, kale and ricotta
Make enough of this mixture to season the ricotta
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Wash kale, remove from stem, roll together and cut about 1 inch wide, spin dry.
Kick on the broiler.
In a large bowl toss kale with dressing, mix thoroughly with hands and lay out on a baking tray, sprinkle with pinoli.
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Mix left over dressing into ricotta.
If you are drinking a glass of wine and chatting away during this process you will burn your kale.
I put a cutting board under the tray to get it as close to the flame as possible.
Watch it very closely, and periodically pull out the tray just far enough to shuffle the kale so that it is grilled evenly.
For a large bunch of kale, this cooking process is maybe 2 minutes.
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While still hot place in serving dish with as many generous dollops of seasoned ricotta as you have guests, easiest served with tongs.

Wilted Green Salad

2009-04-04T08:52:00.000-07:00

Dandelion greens, Albany, NY, April 3, 2009
Dandelion greens are one of the first wild edibles to show up in the early spring. They are a delicious salad green by themselves or as a tart addition to a well balanced salad mix. They also make a nice braising green, on their own or in combination with other tender cooking greens like spinach, sorrel, and arugula.
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When foraging for dandelions, be mindful of their age. As they get older and start to flower, dandelions become quite tough and bitter and are less than ideal as a salad or a cooking green. When harvesting dandelion greens, cut the cluster at the base of the root crown so that the leaf cluster remains intact.
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Wilted Green Salad
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5 slices of bacon
2 tablespoons of butter
1/4 cup vinegar
2 tablespoons of sugar
2-3 bunches of dandelion greens
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Clean and dry the dandelion greens well and place them in a bowl. Cook the bacon in a pan until it is crisp. Remove the bacon and chop it. Pour all but 2 tablespoons of the bacon drippings out of the pan and add the butter. Heat the butter until it is melted and hot. Add the vinegar and sugar. Pour the hot dressing over the dandelion greens. Season with salt and pepper and toss the greens well.
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Classically this salad is garnished with hard boiled eggs. You can also add minced onion and a few teaspoons of mustard seeds to dressing while you are heating it.

Roasted Potato Leek Soup

2009-03-31T19:09:00.000-07:00

The soup recipe below was forwarded to me by e-mail from my mother in law Carol Marton. Many of the ingredients for this soup can be found in Schoharie County. Try Schoharie Valley Farms for Norwiss and Chippewa potatoes and Wellington Herbs and Spices for shallots. Use Ronny Brook Farm Dairy for heavy cream and creme fraiche and the Berry farm in Chatham for arugula grown year round in their heated greenhouse.

Roasted Potato Leek Soup

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2 pounds Yukon Gold potatoes, peeled and cut into 1/4 inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan cheese, plus extra for garnish
Crispy Shallots, optional (recipe follows)

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Preheat the oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

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When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and crispy shallots, if using.

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Crispy Shallots
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days

Biscotti di Prato

2009-03-22T11:56:00.000-07:00

Recently I had the chance to visit the legendary Sullivan Street Bakery on West 47th in New York City. Here is their recipe for Biscotti di Prato

Biscotti di Prato
Formula

1¼ cups granulated sugar

2 cups all-purpose flour

pinch of salt

1 teaspoon toasted anise seeds

2 teaspoons honey

1 teaspoon baking powder

1 teaspoon vanilla extract

2 eggs

1 cup toasted whole almonds

1 tablespoon granulated sugar, for coating

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Equipment

One medium mixing bowl

Parchment paper

One baking sheet

Pastry brush

Large serrated or Chef's knife

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Process

Mix all dry ingredients. Add wet ingredients and mix just until combined. Stir in almonds. Divide dough into three equal parts. On a floured surface, roll each piece into a log, or filoncino, about one inch thick. Transfer filoncini to a parchment-lined sheet pan. Brush with egg and coat with sugar. Bake at 400 degrees for 18-20 minutes.Cool approximately 5 minutes, or long enough that you can touch the filoncini, but they are still soft. Remove the filoncini from the baking sheet. With a knife, cut the biscotti on a slight bias to finger-width thickness.Arrange the cut biscotti pieces on the parchment paper-lined pan and recook for an additional 5 minutes at 400 degrees. Enjoy your biscotti with a delicious chilled vin santo, or simply with coffee.

French Lentil Sheppard's Pie

2009-03-08T07:59:00.000-07:00

Bob Turner is the general manager and executive chef at the Omega Institute for Holistic Studies in Rhinebeck. The food served at Omega is sourced locally and is vegetarian. He shares his recipe for an Irish classic that has been modified for the vegetarian palate

March is the first green month when the snow and ice melt away revealing green, or soon to be green, grass. The first buds on the trees form and the birds begin to return. It is somewhat fitting that the Irish celebrate St. Patrick’s Day this month. It is almost a celebration of the ending of cold grey days with a plethora of green. This recipe takes a classic dish from Ireland and puts a vegetarian twist on it. It utilizes vegetables that are in cold storage throughout the fall and winter. The potatoes, celery root and carrots can be found locally into the early spring. It is the perfect warming meal for the end of the cold nights.
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French Lentil Sheppard’s Pie
Serves 6
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1 ea celery root (celeriac), peeled and large dice
2 cup potato, large dice
1 T olive oil
1 cup onion, small dice
½ cup carrot, small dice
½ cup celery, small dice
2 T garlic, mince
2 sprig thyme
1 ½ cup French Lentils
¼ cup parsley
2 T butter or Earth Balance
½ to 1 cup milk or heavy cream
Salt & pepper
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1. Combine potato and celery root in a pot. Season and cover with water.
2. Bring to boil and turn down and simmer until tender.
3. Mean while, heat olive oil in pan just until smoke point. Add onion, carrot, celery, and garlic and sauté until onions are translucent.
4. Add thyme and lentils and stir in for one minute or so.
5. Cover with water and bring to boil.
6. Turn down to simmer and cook until lentils are tender.
7. Season with a little salt and continue to cook to evaporate some of the moisture. Do not let the level of water fall bellow the lentils though.
8. Drain the potato and celery root.*
9. Bring butter and milk to simmer.
10. Add Parsley and crush potatoes until smooth and creamy. Season with salt and pepper.
11. Place the lentil mixture in a lightly oiled baking casserole and top with whipped potatoes.
12. Lightly spread potatoes covering entire lentil mixture.
13. Bake in a 350f oven for thirty minutes.
14. Let stand for five minutes outside oven before serving.

NOTE: You can save this water and use it to make your mash if you like. Make it vegan by replacing the butter with Earth Balance or olive oil.

Ribollita (Tuscan Bean Soup)

2009-02-28T18:17:00.000-08:00

Annette Neilsen (middle) with volunteers making soup at the First Presbyterian Church in Salem

Annette Neilsen is a writer and local food advocate who lives in Salem. For more than a year now she has volunteered her time coordinating the soup making sessions at the food pantry of the First Presbyterian Church in Salem. Here is her recipe for a Tuscan Bean Soup known as Ribollita.

Ribollita (Tuscan Bean Soup)

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¼ cup extra virgin olive oil, plus more for serving
2 medium-sized onions, finely chopped
2 medium-sized carrots, chopped (one-half inch by one-half inch)
5 garlic cloves, finely chopped
¼ (one-quarter) pound ham or pancetta, diced
1 quart (4 cups) chicken stock
1 14.5oz (411g) can chopped tomatoes, or 4 medium-sized tomatoes, chopped
1 tbsp tomato paste
1 pound Cannelini beans or Great Northern beans, rinsed and boiled in water for approximately 45 minutes, drained
8 slices bread (stale or day-old bread works best here), cut into 1-inch x 1-inch pieces
5 leaves of basil, finely sliced
1/2 pound spinach, chopped
Salt and freshly ground black pepper
2 tbsp grated Parmesan (optional), for serving
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1. Cook the beans as directed above and set aside. Heat the oil in a large, heavy-bottomed saucepan over medium-low heat. Add the onions and carrots, and cook until softened but not colored. Add the garlic and cook for 1 minute. Add the chicken stock, ham, tomatoes and their juices, and tomato paste.

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2. In a medium-sized bowl, mash half the cooked beans with a fork and stir into the pot with the pieces of bread. Bring to a boil over high heat. Return the heat to medium-low and simmer for 30 minutes.

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3. Add the remaining beans, basil, and spinach and simmer for 30 minutes more. Season with salt and pepper, to taste.

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4. Ladle the soup into bowls, and top with a sprinkling of Parmesan cheese and a drizzle of olive oil.

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Note: This soup is best prepared a day in advance and reheated.
Yield: 8 servings

Chocolate Custard

2009-02-23T16:40:00.001-08:00

Noah Sheetz, executive chef at the Executive Mansion with Phil Metzger and an Emu Egg
At the Schenectady Farmers Market, cooking chocolate custard with an emu egg, among other local products

Recently I had the opportunity to work with an emu egg when I did a cooking demonstration at the Schenectady Farmer's Market in Proctor's Arcade in Schenectady. Phil Metzger of Cooper's Ark Farm called me earlier in the week to see if I was interested in using the egg in my demonstration. I could have played it safe and scrambled it but decided that that would have been an injustice to the egg. In the end I found a recipe on-line from Emu's Zine. I used a slightly different cooking method but I imagine that the result was probably the same - a rich velvety custard that was a huge crowd pleaser. Here's the recipe from Emu's Zine with my twist.

Crême au Chocolat

2 pounds sweet chocolate
4 cups whole milk or cream, scalded
1 large emu egg or 12 chicken eggs
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Mix all the ingredients together in a large pot with a whisk. Cook the custard mixture in the pot over medium heat while continuing to stir with a wooden spoon. Be sure to stir the bottom to prevent scorching. Continue to stir the custard until it thickens and reaches 165 degrees on an instant read thermometer. Strain the custard through a fine mesh strainer into a large bowl. Chill the bowl of custard over a large bowl filled with ice. The custard will thicken substantially while it cools. It will hold its shape well and can scooped out and served in a bowl or even on a plate.
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Read more about my experience with the emu egg
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Read more about the Schenectady Market

Making Yogurt

2009-02-14T19:19:00.000-08:00

Home-made Yogurt
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1 half gallon milk, whole or low fat
2-3 tablespoons of yogurt (I've had success with Stonyfield and Hawthorne Valley Farm)
1/2 cup sugar (optional)
flavorings, maple syrup, vanilla extract (also optional)

Bring the milk to a boil. I use a combination of microwaving and heating on the stove top because direct heat from a burner over a lengthy heating period results in scorching the bottom of the pot infusing the milk and yogurt with an off smokey flavor. You might be surprised to know that thick metal can be microwaved. I microwave my cast iron pot all the time. When microwaving metal, just be sure that the sides of the metal container or pot that you are heating don't touch the sides of the inside of the microwave. Also be sure to use pots and pans that are somewhat thick. Thin metals like aluminum have a better chance of producing a sparky reaction. I heat the milk in the microwave for about 20-25 minutes and finish bringing it to a boil on the stove top. Be sure to stir the milk when you heat it on the stove top to prevent scorching on the bottom of the pot.

When the milk boils turn it off and strain it to remove any particles.

Whisk in the sugar and flavorings if you are using them and let the milk cool until it is warm to the touch - about 45 to 50 minutes or until an instant read thermometer reads 105 to 110 degrees.

Whisk in the yogurt. This small amount of yogurt is the starter, or catalyst, that causes the thickening formation of yogurt

Strain again to remove any additional particles.

Boil a pot of water and place it in your oven (don't turn the oven on). The steam bath heats the oven up to a nice warm temperature - 105-110 degrees is ideal.

Pour the milk into sterilized plastic containers and seal. Place the containers in the oven and leave undisturbed for 6 - 9 hours or overnight.

The texture of home made yogurt is usually thick like pudding. Sometimes the finished yogurt may be thin without a pronounced yogurty tang. Often a yogurt with a flat flavor and a thin liquid texture has not been kept warm enough or the yogurt used to start the batch was old and lacked the bacterial strength to sufficiently thicken the batch. Always use the freshest yogurt possible to start a new batch of yogurt. Over time you can experiment with ways to maintain a warm environment for your yogurt. A last word of advice - sterilize all the containers, equipment and tools that you use to make yogurt before hand. Dirty equipment and tools can very easily ruin a batch of yogurt.

Kale and Potato Soup

2009-02-07T07:21:00.000-08:00

Kale is one of the heartiest and last greens to be left standing in the early winter months. After you wash and cut the ribs out of the kale leaves you can blanch them for 30-40 minutes or so until they are tender. After blanching you can cool and then freeze the Kale leaves. The texture and flavors of Kale hold up remarkably well to the freezing process. In the dead of winter you can defrost and cook the kale in the same way that you always have. Personally, nothing is better to me than a big bowl of Kale and Potato Soup. Also you don't necessarily have to cut the ribs out of the leaves when you are blanching them but if you do decide to leave them in you'll have to cook them quite a bit longer. It takes awhile for the tough fibrous ribs break down - maybe an hour to an hour and half.

Kale and Potato Soup

For the Turkey Broth

3 - 4 pounds smoked turkey wings, legs, or neck bones

8- 10 cups of water, or more to cover the turkey bones

2 small onions diced

1 carrot diced

2 ribs of celery diced

1 bay leaf

5 peppercorns

1 sprig of thyme

1 sprig of parsley

Combine the ingredients in a pot. Bring to a boil and reduce to a simmer. Simmer the stock partially covered with a lid for 4-6 hours. Strain the stock and reserve it for another use - like Kale and Potato soup. Pick the turkey meat from the bones and reserve that for future use in soups as well.

For the Soup

8 cups smoked turkey broth

2 bunches of chopped kale

1 onion, peeled and diced small2 small potatoes, peeled and diced small

1 cup diced smoked turkey from the turkey broth

1 bay leaf

Tabasco to taste

In a pot over medium heat bring the broth, kale, onions, and potatoes to a boil. Reduce the heat and simmer the soup until the kale and potatoes are tender. In a blender puree three cups of the soup and pour it back into the soup pot. Add the diced turkey and season the soup with salt, pepper and Tabasco.

Rabbit three ways, Pan roasted, Braised, Confit with apples, mustard sprouts, and maple granola

2009-01-25T08:32:00.000-08:00

Rabbit three ways, Pan roasted, Braised, Confit with apples, mustard greens, and maple granola
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serves 2
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1 recipe for braised rabbit legs
1 recipe for pan roasted rabbit loin
1 recipe for confit of front rabbit legs, de-boned
1 recipe for winter squash puree
1 cup mustard sprouts
1/2 small apple, cored, and julienned
3 tablespoons maple granola
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Combine the confit, apples, mustard sprouts and granola in a bowl. Add 1-2 teaspoons of maple balsamic vinaigrette. Season with salt and pepper.
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Assemble the plates
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Place 1/2 cup of winter squash puree in the center of each plate. On the top of the puree place 1 braised rabbit leg, 1 rabbit loin sliced, and a mound of the confit salad. Garnish with a few tablespoons of the braising sauce.

Pan Roasted Rabbit Loin

2009-01-18T06:52:00.000-08:00

Pan roasted rabbit loin is quick and delicious. The slender versatile cut lends itself to many different applications - sliced in thin coins and served with some baby beet greens and dried figs, as the main attraction with some roasted parsnips and a sweet potato puree, or as a garnish in a summer corn chowder with smoked cheese. As a lean white meat, rabbit loin is unlike a chicken breast. If roasted properly you'll always enjoy a juicy, well seasoned, and flavorful loin. The popular misconception that is most often applied to lighter game meats - "It tastes like chicken" - will seem anything but true. At least as it applies to rabbit anyway. Below is my recipe for a simple pan roasted rabbit loin.
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Assemble your ingredients
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1 loin section from a rabbit
1 sprigs of each - rosemary, parsley, dill, and thyme (you can include other herbs if you like)
5 peppercorns
1 cloves of garlic
Kosher salt
Vegetable oil
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Puree the herbs, peppercorns and garlic in a food processor. Dry the loin section well with paper towels. Rub the loin with the herbs and generously sprinkle with kosher salt.

Heat 3-4 tablespoons of vegetable oil a medium saute pan until it starts to smoke. Sear the loin on both sides until it is golden brown.

Remove the oil from the pan. Roast the loin in the hot saute pan in a 400 - 450 degree oven for 7 - 10 minutes. Flip once during the roasting period to ensure even cooking.

Allow the loin section to rest for about 5 - 10 minutes after it has come out of the hot oven. To remove the loin sections, start with a thin sharp knife at the end of the loin. A back bone runs lengthwise through the middle of the loin. Find the end of the backbone and cut around it to remove each loin section. Be sure to save the leftover bones for future batches of stock.

Confit of Rabbit Legs

2009-01-16T19:23:00.000-08:00

Confit is a cooking method that actually translates to the cooking of a meat in its own fat. The method is similar to braising except that the meat is simmered in fat rather than stock. When we think of confit, the most common and classic preparation that comes to mind is that of duck confit. Duck is extremely fatty and releases tons of fat during most cooking preparations. At Cafe Tamayo we had a large bucket of duck fat in the walk-in that we used for daily batches of duck confit.
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Many different meats are well suited to the confit preparation. Its also not necessary, or in many cases possible, to use the fat of a meat that you intend to confit. For example finding a suitable amount of "rendered rabbit fat" for our rabbit confit is unrealistic if not impossible. In a slight departure from the classic rendition of the confit method, you may substitute any fat in a confit recipe. Duck fat is perhaps the most desirable and delicious to say the least (and the most saturated unfortunately). In the absence of duck fat, you can use vegetable or olive oil. Rendered bacon fat might also be pretty delicious, although I have never personally tried it. Below is my my recipe for confit of rabbit legs.
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Assemble your ingredients
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2 front rabbit legs
2 cups fat (or more if needed), vegetable oil, lard, or duck fat
2 sprigs of each - rosemary, parsley, dill, and thyme (you can include other herbs if you like)
10 peppercorns
3 cloves of garlic
Kosher salt
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Puree the herbs, peppercorns and garlic in a food processor. Rub the rabbit legs with the herbs and generously sprinkle with kosher salt.

Refrigerate the legs overnight to allow the salt and flavors to infuse the meat.

Heat the fat in a small pot or saute pan until it simmers (do not boil - this should be a slow cooking method). Add the rabbit legs and bring the oil back to a lazy simmer. Check to be sure that the rabbit legs are completely submerged in the oil. At this point it may be necessary to add more fat or oil.

Cover the pan and place it in a 300 degree oven. Cook the legs for 1 1/2 - 2 hours until they are very tender. Flip the legs once during the cooking time to ensure that they cook evenly. Also check the oil from time to time to ensure that the legs are not cooking too quickly. If the oil seems to be simmering too quickly, lower the oven temperature - always try to maintain a lazy simmer. You can also uncover the the pan to slow down the simmer - as long as the legs remain submerged in the oil.

After the legs have finished cooking, you can leave them in the oil to cool. You can store the legs submerged in the fat in the refrigerator for several weeks or in the freezer for several months. The meat will remain very tender and can easily be removed from the bones. It is a delicious addition to soups and salads.

Arugula Salad with apples, pickled beets, rabbit confit, crushed almonds and a rye roll

Braised Rabbit Legs

2009-01-15T15:39:00.000-08:00

Braised rabbit legs are delicious - perfectly tender and full of rich stew-y flavor. Below I've shared my favorite way to braise rabbit legs.
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Assemble your ingredients
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2 rabbit legs from the hindquarter
A small bowl of flour
1 small red bliss potato, peeled and cut in half
2 small stalks of celery, chopped
1 carrot or parsnip, peeled and diced
1 onion, peeled and chopped
1 leek stalk, cleaned and de-rooted
1 bay leaf
1 sprig of thyme
1 sprig of parsley
5 peppercorns
2 cups of red or white wine
3-4 cups of rabbit stock (see the previous post)
salt and pepper

Dry the legs well with paper towels. Season the legs with salt and pepper and dredge them in flour. Shake off the excess flour.

Heat a saute pan with 1/4 cup of vegetable oil until it starts to smoke. Sear the rabbit legs on each side until they are golden brown.

Remove the legs from the pan and drain off the vegetable oil.

Place the pan back on high heat and add the wine - white or red (I prefer red). Reduce white wine until it has almost completely evaporated. Reduce red wine by about half.

Add the legs, vegetables, and herbs to the pan. Add just enough rabbit stock to almost cover the rabbit legs and bring to a boil. Cover the braising pan with a tight lid and bake in a 300 degree oven for about two hours until the legs are very tender. Flip the legs once during the braising period to ensure that they cook evenly.

Carefully remove the legs and the potatoes from the pan. Strain the herbs and vegetables out of the braising liquid.

In a blender, puree the braising liquid with the potato (the potato is the thickening agent in the sauce). Reduce the braising liquid in the saute pan until the sauce is thick and will coat the back of a spoon (be sure to skim off the foam and scum that forms as the sauce is reducing).

Strain the sauce through a fine mesh strainer. Serve the braised legs with some roasted root vegetables and potatoes or with a nice winter vegetable puree.

Rabbit

2009-01-13T17:28:00.000-08:00

Recently, while I was picking up a few turkey roasts at Northwind Farm in Tivoli for work, I bought a couple of rabbits for myself. I grew fairly accustomed to butchering and cooking rabbit while I worked as a line cook at Cafe Tamayo in Saugerties. There were times back then when I came home from work late at night and I'd find myself exhausted, staring from the couch at my cats, and marveling at the anatomical similarities that exist between rabbits and cats. At some point during one of many conversations while I worked at Cafe Tamayo I learned from the sous chef that he had once eaten cat while vacationing in some remote region in Africa. He said that he had not known that he was eating cat at the time. I asked him if he had enjoyed the experience and he said "Yes. It was delicious".
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I can't imagine that I'll ever develop a taste for cats but I've always really enjoyed eating rabbit. This year I got into the habit of picking up my Little Seed Garden CSA vegetables at the Rhinebeck Farmers Market on Thursday night. Sometimes I'd drop by the stand of Northwind Farm and pick up a rabbit to go with dinner. Rabbit is fairly versatile and simple to prepare. Below I've outlined the basics of butchering and making stock with the trimmings. When I have more time I'll detail three of my favorite cooking methods for different cuts. I like to pan-roast the loin, braise the back legs and confit the front legs.

If you move one of the front legs forward you'll see a v-shaped ball joint. Slip a knife behind the joint and cut towards the front of the rabbit to remove the leg. Once you've started cutting, the leg pulls away fairly easily.

The back legs are cut and removed much the same way that they are on a chicken. Push each leg back against the backbone and cut from the front towards the tail on the base of the leg.

Cut through the rib section and remove any of the organs (giblets) left in the cavity

Cut off the excess tail bone section

Cut off the top rib section a few inches down from the neck. The loin meat actually ends close to where the top ribs and neck are.

Remove the breast flaps with a sharp knife.

Reserve the front and back legs and loin.

Time to make stock

Roast the flaps, tail bone and rib section in three tablespoons of hot oil in a 450 degree oven with a handful of chopped onions, carrots and celery

Below you can see the roasted trimmings and vegetables after they've come out of the oven. Add enough water to cover the trimmings and vegetables, a tablespoon of tomato paste, a sprig of parsley, a sprig of thyme, one bay leaf and five peppercorns.

Bring the stock to a simmer, cover and allow the stock to simmer for about four hours. Strain the trimmings and vegetables out of the stock and refrigerate the stock (broth) for future use.

Maple Granola

2009-01-12T08:23:00.000-08:00

Maple Granola
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1 pound + 4 ounces rolled oats
2 ounces chopped pecans
6 ounces wheat germ
2 ounces shredded coconut
1/2 cup vegetable oil
1/2 cup maple syrup
1/2 cup brown sugar
2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup raisins
1 teaspoon ground cinnamon
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Bake the oats, wheat germ, pecans and coconut on a sheet pan in a 300 degree oven, stirring often, until the mixture is well toasted and slightly browned. Combine the vegetable oil, maple syrup, vanilla extract and brown sugar in a small pot and bring to a boil. In a large bowl combine the cinnamon, the toasted oat mixture with the boiled syrup and sugar. Stir well to combine. Bake the granola on a sheet pan, stirring often, until it is golden brown. Let the granola cool and store it refrigerated in an air-tight container.

Winter Squash Puree

2009-01-12T08:07:00.000-08:00

Winter Squash Puree
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2 cups cooked winter squash (you can easily microwave split and de-seeded butternut or other winter squash in a plastic wrapped bowl with a few tablespoons of water)
1/2 - 3/4 cup heavy cream
1 tablespoon butter
salt and pepper
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In a food processor, blend the cooked squash until it is smooth. Transfer the squash to a saute pan. Add the cream and butter and cook over medium heat, stirring often. Continue to simmer the squash until it it is thick enough to hold its shape. Season with salt and pepper.

Balsamic Maple Vinaigrette

2009-01-12T08:02:00.000-08:00

Balsamic Maple Vinaigrette
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1/2 cup balsamic vinegar
1 cup canola oil
1/2 cup cold pressed olive oil
1/4 cup maple syrup
3 cloves garlic
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Combine all the ingredients in a blender and blend until smooth and creamy. Season to taste with salt and pepper

Panir - Indian style cheese

2009-01-04T09:33:00.000-08:00

One of my favorite all time vegetarian cookbooks is Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. In it she details some really great vegetarian Indian classics and some more contemporary American inspired recipes too. One of the more interesting sections outlines different ways to process milk. The range of recipes includes yogurt, creme fraiche and cheese. Panir cheese is very similar in texture to tofu. The method is very simple and is actually one that many goat cheese makers use to produce a spreadable style of cheese.

Here is the method:

Assemble your ingredients - One pint of milk or real half and half (I use Hudson Valley Fresh half and half) and one lemon.

Juice the lemon and strain.

Heat the milk or half and half in a thick bottomed skillet.

When the milk boils turn off the heat.

Add the lemon juice a few drops at a time. After each addition gently stir the milk with a spoon. When the milk curdles and the liquid around the curds turns clear and yellow (also known as whey) the cheese has formed. Let the mixture rest for about five minutes.

It is unlikely that you will need to use all of the lemon juice and really you should only add just as much as it takes to curdle the milk. Any more and you run the risk of making the cheese tough and crumbly.

Below: The milk has curdled and is ready to strain.

Strain the whey from the curds in a fine mesh strainer. At this point you can experiment with how firm or soft you want the cheese to be. For a harder cheese let the cheese strain for a longer period of time. If you prefer a softer cheese you can refrigerate it right after you strain it. For this recipe you can let it strain for about five to ten minutes. Also remember that it will take quite a bit longer to drain larger batches of cheese. If you double or triple the recipe it may take quite a bit longer to drain.

After draining the cheese you can season it with salt, pepper, herbs or any other seasonings.

Place the cheese in the middle of a square of plastic wrap.

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Fold the plastic over the cheese and roll it into log

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Twist the ends to compress the log.

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Tie the twisted ends to keep the log sealed

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Cut the ends

Refrigerate the cheese. It will firm up quite a bit as it cools. At this point you may choose to crumble the cheese or to cut it into slices.

Hudson Valley Gougere

2008-12-15T20:11:00.001-08:00

Personal chef and caterer Jeff Loshinsky at the Winter Walk in Hudson this year where his Hudson Valley Gougere were a big hit.
Jeff Loshinsky (left) and John Peterson with Cheryl Stuart at the Moveable Feast Gala for the Hudson Opera House (From Rural Intelligence)

This following is a foolproof recipe for a classic French hors d’oeuvre, but this time I’ve adapted it using locally produced ingredients. These are best when served right out of the oven, when they are golden brown and puffy, however they can also be held for a few hours at room temperature and then reheated. Likewise, the batter can be prepared a day in advance and refrigerated. Pre-baked gougere can also be frozen if wrapped and stored properly.

HUDSON VALLEY CHEESE GOUGERE

Yield: Approximately 3 dozen

An hour before making this recipe, bring 4 large farm eggs to room temperature

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SPECIAL TOOLS NEEDED:

Two-Quart Stainless Steel Sauce Pan

Wooden Spoon

Piping Bag with ½ inch tip OR a one-ounce ice cream scoop

Stand Mixer (such as Kitchen-Aid) with paddle attachment

Bakers Parchment Paper

Non-Stick Spray such as PAM

SPECIAL FOODS NEEDED

Sprout Creek Farm’s BARAT Cheese or Three Corner Field Farm’s FRERE FUMANT

Locally produced, butter, whole milk and large eggs

WILD HIVE FARMS ALL PURPOSE FLOUR

In a non-reactive stainless steel saucepan combine the following:

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1 cup of farmstead whole milk (such as Hawthorne Valley or Ronnybrook)

4 ounces of farmstead butter (such as Ronnybrook) cut up into tablespoon sized pieces Note: Most farm butter is not formed into sticks, but as a reference point, the amount is equivalent to one stick of butter

10 short grindings of fresh black pepper

1 pinch of freshly grated nutmeg

1 Tablespoon of fresh dill leaf, finely minced (Do NOT use dill seed!)

1 Tablespoon of fresh chives or scallions, finely minced

½ teaspoon of sea salt or kosher salt

Over a very low flame, heat this mixture, stirring occasionally until the butter is melted, then set aside; meanwhile:

Break 4 large local eggs (such as Feather Ridge) into a cup. Set aside. You will understand why later.

Pack, then level off 1 cup of Wild Hive Farms All Purpose Flour, set this aside.

Using a box or hand grater on the shred side, shred enough Sprout Creek Farm Barat Cheese to yield 1 packed cup of shredded cheese. Weight-wise, this will be about 6 ounces, before you start shredding. Set the cheese aside.

Preheat your oven at this point. If you have a convection setting on your oven, set it to 360F If you are using a conventional oven set the temperature to 400F. Center oven racks so that they are in the middle of the oven.

Return the butter, herb and milk mixture to medium heat. Set your kitchen timer to 2 minutes and 30 seconds and pause it. When the pan starts to simmer, start the timer and immediately dump in the cup of flour. If you don’t have a kitchen timer, use a nearby wristwatch or kitchen clock with a second hand. With a wooden spoon, start briskly mixing the flour into the butter and milk mixture. It will immediately start to form a ball. Stir vigorously, pushing the mixture into the sides of the pan as you go to break up any lumps that might appear. After 21/2 minutes cooking, transfer the mixture into your stand mixer. (A side bar: This stuff is called a “pate a choux”). Turn on your mixer to a low setting. Using the eggs you put aside in a cup, let one egg drop into the batter. Allow it incorporate for about a minute, then add one more egg, following the same procedure. Repeat as you add the other two eggs. When all the eggs are in, stop the mixer and add the cheese. Mix again for a minute to incorporate the cheese. The batter is done! At this point you have some options: Set the batter aside to bake later or bake the gougere now. If you opt to set the batter aside, refrigerate it, until you are ready to form the gougere.

To Bake the Gougere:

Line a baking sheet with parchment paper, then spray the parchment lightly with baking spray. Using a piping bag with a ½ inch straight tip, form tablespoon sized balls of the batter, onto the baking sheet, spacing them about 1 inch apart. If you are using a one-ounce scoop, follow the same procedure, making sure to level off each scoop before dropping it onto the baking sheet.

Do not crowd your oven. I like to do one sheet at a time.

Bake the gougere for 11 to 14 minutes in a convection oven, or 18-20 minutes in a conventional oven. Rotate the pan, mid point if you notice uneven browning are done. When the gougere are golden brown and you notice steam appearing and the tops cracking open, they are done. Remove from the oven and serve immediately, or transfer to a cooling rack for later

Slow Roasted Sage Arctic Char with Savoy Cabbage

2008-12-04T06:02:00.000-08:00

Bob Turner is the general manager and executive chef at the Omega Institute for Holistic Studies in Rhinebeck. The food served at Omega is sourced locally and is vegetarian. Although Bob is not a vegetarian himself, he focuses on a healthy diet and lifestyle and enjoys a variety of fish that come from Boston Harbour in our neighboring state of Massachusetts. He shares his recipe for Slow Roasted Arctic Char with Savoy Cabbage.

I made this for some friends a few weeks ago and was happy with the results. It is a very simple recipe with only a few ingredients. That’s always a winning combination.
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Slow Roasted Sage Arctic Char with Savoy Cabbage
Serves 4
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2 lb Arctic Char fillet, cut into four portions
4 oz butter, unsalted
½ c sage, chiffonade
½ head Savoy cabbage
½ c Verrazano onion, medium dice
Salt & pepper
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1. Preheat oven to 275F.
2. Lightly oil a roasting pan and add char, cut into four equal portions, skin side down.
3. Place a thin slice of butter and a small pinch of sage on each piece of fish.
4. Roast in oven for 20 minutes or until desired doneness.
5. Meanwhile, heat a pot large enough to hold cabbage just to the smoke point.
6. Add a small amount of butter and onions.
7. Sweat until translucent. And add cabbage.
8. Cook cabbage down until volume has decreased by almost 2/3 stirring often. Season with salt and pepper.
9. Take fish out and season with salt and pepper.
10. Heat a separate pan until smoke point and remove from heat.
11. Add remaining butter and to brown.
12. Add sage add cook until it stops sizzling.
13. To serve, place an even pile of cabbage down on the plate and add char to top.
14. Next pour some of the browned sage butter over the top of each plate.

Learn more about Omega

Vegetarian Thanksgiving Recipes

2008-11-25T17:16:00.000-08:00

From Elizabeth Marks, Hudson Mohawk RC&D Coordinator with the USDA Natural Resources Conservation Service
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Here are recipes for two of my favorite Thanksgiving dishes:
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There are two great things about my “Can’t Miss Squash.” The first is that you can buy most of the ingredients locally and the second is that this is an amazing squash recipe. Even if you don’t like squash (which I don’t), you will LOVE this dish. It’s such a guaranteed favorite that I’ve named it “Can’t Miss Squash.”
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Elizabeth ’s Can’t Miss Squash
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2 cups local butternut squash
1/3 cup local maple syrup
½ soymilk or local milk
Juice from one orange or ¼ orange juice
Pinch of salt
½ tsp of cinnamon
Fresh grated nutmeg to taste
Chopped macadamia nuts
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Add all of the ingredients except for the nuts to a saucepan and cook until thick. When serving, sprinkle the macadamia nuts on top.
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Another holiday favorite among vegetarians and non-vegetarians in my family is this stew from the Moosewood Restaurant Low Fat Favorites cook book. The key to its success is using locally made tofu. I prefer tofu made by The Bridge which you can find at most health food stores in the area.
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Mushroom Sesame Tofu Stew
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4 cups chopped onions
½ cup water
3 cups sliced celery
4 cups sliced mushrooms
2 bay leaves
1 tablespoon grated ginger
2 cups undrained chopped tomatoes (18 oz can)
2 tablespoons tahini
1 cake tofu, chopped into bite size pieces (I prefer tofu made by The Bridge)
Dash of salt to taste
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In a covered soup pot, cook the onions in the water for 5 minutes. Add the rest of the ingredients and cook.

Smoky Roasted Tomatoes

2008-11-23T14:27:00.000-08:00

While tomato season has been officially over for months now, there are still plenty of ways to enjoy a local tomato even though it won't be coming from the garden. Enjoy fresh locally grown hydroponic tomatoes from Shushan Select - available at Capital/Saratoga Hannaford locations, the Troy Farmer's Market and the Honest Weight Food Co-op. In the Hudson Valley, Hannaford locations sell hydroponic tomatoes from Mountain Fresh Farms in Highland, NY and grape and cherry tomatoes from Matarazzo Bros. in Chelsea, MA. Here's my favorite way to enjoy fresh tomatoes in the winter - roasted. You can use any local hydroponic tomato and they will keep in the refrigerator for quite a while.
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Smoky Roasted Tomatoes
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3 large tomatoes from Mountain Fresh or 5 from Shushan Select
1 tea bag of Lapsang Souchong tea or 2 tablespoons of loose tea
3 tablespoons olive oil
2 small cloves garlic, peeled
dried thyme
salt and pepper
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Remove the tea from the tea bags and grind it in a spice grinder until it is as course as ground black pepper. Cut smaller tomatoes in half from the stem to the base. Cut larger tomatoes the same way but into quarters instead. Carefully scrap out the seeds. Place the tomatoes in a large bowl. Add the tea, garlic cloves, a dash of thyme and a generous sprinkle of salt and pepper. Add the olive oil and gently toss the tomatoes so that they are evenly coated. Line a large baking dish or a saute pan that is big enough to comfortably hold the tomatoes with aluminum foil. Add the tomatoes and roast in a 200 degree oven overnight until the tomatoes have deflated but still maintain some juiciness. Store the tomatoes covered with olive oil in the refrigerator. Covering them with oil keeps them from going bad or molding. They make a great addition to salads, sauces, Fall pasta dishes, and appetizers. The oil will take on the smoky tomato flavor and will be equally delicious on pasta, brushed on pan roasted fish or in a salad dressing.

Apple Crisp

2008-11-13T15:56:00.001-08:00

3/4 cup sugar
3/4 cup brown sugar
1 1/4 cups flour
3/4 cup (6 ounces) butter
8 apples - Northern Spies, Macoun, Granny Smith

Cut the butter into small cubes. In a small mixer combine the sugars, flour and butter and process on low speed just until the mixture forms a sand like texture. Do not over-process - its okay if there are still a few lumps of butter. Peel and core the apples. Cut the apples into eighths. Line the apples in a casserole dish or a square baking pan (find the right size pan to comfortably hold the apples - you want them fit snuggly next to each other so that the topping will remain on the top of the crisp). Spread the top of the apples evenly with the crisp topping. Bake in a 325-350 degree oven for 30-45 minutes until the apples begin to bubble on the sides of the pan.

Bread Pudding with Pumpkin Sauce

2008-10-31T17:18:00.000-07:00

You can use just about any winter squash for this recipe. Just substitute about 1 1/2 to 2 cups of another cooked winter squash for the acorn squash.
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Bread Pudding
12 ounces white bread or brioche
15 eggs
1 ½ quarts milk
2 cups sugar
½ cup Rum
1 tablespoon vanilla extract

Method:
Combine all ingredients in a large bowl.
With the back of a large spoon mash the bread until it falls apart
Pour the mixture into a large greased caserole dish or a pyrex baking pan
Bake in a water bath at 325 degrees until the pudding has set
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Pumpkin Sauce
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1 small acorn squash or 1/2 large acorn squash
1 cup sugar
2 cups milk
9 egg yolks
1 vanilla bean
1/2 teaspoon cinnamon
1/4 teaspoon cloves
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Split the vanilla bean in half lengthwise and scrap out the seeds.
Split the acorn squash into quarters and scrap out the seeds.
Place the squash In a microwave safe bowl and and add a dash of water. Cover with plastic wrap.
Microwave the squash for 4 -5 minutes until the squash is soft and cooked through.
Carefully remove the plastic wrap and allow the squash to cool off for a few minutes.
Puree the squash, yolks, sugar and milk in a blender.
Pour the mixture into a sauce pan and add the cinnamon, cloves, the split vanilla bean and the scraped vanilla seeds.
Heat the sauce over medium heat until it has thickened enough to coat the back of a spoon (or until it reaches 180 degrees on an instant read thermometer).
Remove the vanilla bean and strain the sauce through a fine mesh strainer into a bowl.
Place the bowl over a bigger bowl that has been filled with ice.
Stir the sauce from time to time. This step helps expedite the cooling process.
Serve the warm bread pudding with the chilled pumpkin sauce.
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* If the sauce heats up too much and begins to scramble, you can puree the sauce in a blender until it is smooth again. Then strain the sauce through a fine mesh strainer and cool.

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* If the sauce seems a bit thick after it has cooled, you can thin it a bit with some more milk, or heavy cream for a richer flavor.

Fettuccine Primavera

2008-10-16T11:47:00.000-07:00

Tom Alicandro is a culinary instructor at Schenectady County Community College. He is a third generation Italian American and has been one of Albany's finest chefs for more than 30 years. Not surprisingly his take on the American Favorite Fettuccine Primavera is delicious.

From Tom Alicandro
Culinary Instructor, Schenectady County Community College
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4 cloves garlic, chopped
½ red onion, chopped
4 ripe tomatoes, chopped
2 shot glasses of vodka
1 zucchini, diced
1 yellow squash, diced
6 spears asparagus, diced
1 broccoli floret, chopped
¼ cup packed basil leaves, chopped
¼ cup packed Italian parsley leaves, chopped
2 cups heavy cream
¼ cup parmesan cheese
1 pound fettuccine
Chives
Additional parmesan cheese for garnish
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Sweat the garlic and onions in 1 tablespoon of olive oil. Add the chopped tomatoes and simmer until the tomatoes break down and form a sauce. Add the vodka and continue to cook until the alcohol has burned off. Set aside.
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Over medium heat sauté the zucchini, squash, asparagus and broccoli in 2 tablespoons of olive oil until tender but not browned. Add the vegetables to the tomato sauce and simmer for five minutes. Add the chopped basil and parsley and salt and pepper to taste.
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Add the heavy cream and bring to a simmer. Add the parmesan cheese.
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Cook the fettuccine in salted boiling water until al dente. Drain and add to the sauce. Cook for 4 minutes and serve with chopped chives and additional parmesan cheese.

Butternut Squash Soup

2008-10-06T07:56:00.000-07:00

This year black dirt farmer Chris Pawelski harvested seven acres of butternut squash. He shares his favorite recipe for butternut squash soup.
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Butternut Squash Soup
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6C butternut squash, peeled and cubed
1 potato, peeled and cubed
2 apples, peeled and cubed
2 carrots, peeled and cubed
1 onion, chopped
1/4C butter
4t salt
1/4t pepper
1 bay leaf
1/4t nutmeg
6C water
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Melt butter in large pot. Add onion, sauté for 7min ‘til soft and just about to turn golden. Add butternut squash, potato, apples, carrots, salt, pepper, bay leaf and nutmeg. Cover with approx 6 cups of water (or more) so that the vegetables are covered and float.
Bring to a boil. Simmer for 45 min. or until vegetables are soft. Puree in a food processor or blender.

Whole Grain and Bean Soup Florentine

2008-10-01T18:09:00.000-07:00

Whole Grain and Bean Soup Florentine
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For the Bean Soup
¾ Navy Beans 5 ounces
½ French Lentils 3.5 ounces
½ small carrot, small dice 2 ounces
1 rib celery, small dice 2 ounces
1 small turnip, small dice 4 ounces
½ small onion, small dice 4 ounce
Tomatoes, rough chopped,
skin and seeds removed (canned are fine) 5 ounces
Salt ½ Tablespoon .25 ounces
Bay Leaf 1 each
Ground Thyme, ½ teaspoon
Water, 1 ½ quarts 48 ounces
Additional Salt and Pepper
2-3 cups cooked rye, wheat, and triticale berries from Wild Hive Farm
1 recipe Spinach Pesto
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Method:
In a quart container, cover the navy beans with cold water and soak overnight.
Drain the navy beans and add with the remaining ingredients to a 4 quart pot.
Bring the soup to a boil, then reduce to a slow simmer and cover the pot with a tight fitting lid.
Simmer the soup 1 ½ - 2 hours, stirring occasionally to prevent scorching, until the beans are tender and cooked through and the lentils have begun to fall apart and slightly thicken the soup.
If the soup seems too thin, simmer an additional 20 minutes with the lid off. If the soup has become too thick, adjust the thickness by adding more hot water.
Season with additional salt and pepper to taste.
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For the Wild Hive grains
In separate pots of boiling water simmer ½ cup each Wild Hive rye, wheat, and triticale berries until tender. Drain and toss with a drizzle of olive oil.
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For the Spinach Pesto
Baby Spinach, washed 4 ounces
Basil leaves, washed 1 ounce
Water, 2 tablespoons 1 ounce
Parmesan, grated, 4 Tablespoons 1 ounce
Olive oil, 3 Tablespoons 1 ½ ounces
Pine Nuts, ¼ cup 1 ½ ounces
Garlic cloves, peeled and rough chopped 2 each
Lemon juice, ½ Tablespoon .25 ounce
Additional Salt and Pepper
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Method:
In a 10 inch sauté pan, add the spinach, basil leaves and water.
Cover the pan with a tight fitting lid and cook the spinach/basil over high heat until the leaves have wilted.
Rinse the spinach/basil with cold water in a small colander and allow to drain.
Combine the spinach/basil with the remaining ingredients in a food processor and blend until the nuts are well chopped. The smoothness of the pesto is a matter of personal preference but in general it should have a rough texture that is studded with small chopped pieces of the pine nuts. .
Assembly
The soup can be assembled in any fashion that the soup maker sees fit.
1. For an easy, no-fuss, casual presentation, the Wild Hive grains and Spinach Pesto can be stirred into the soup all at once.
2. For a more elegant presentation the soup can be poured into individual soup bowls and garnished with the grains and Spinach Pesto at the last minute before serving.
3. Some people may prefer to stir the Spinach Pesto into the soup and reserve the grains to garnish individual soup bowls at service time. Since the Spinach Pesto is the only component of the soup that contains fat (olive oil, cheese), this method allows the soup maker to regulate the amount of fat and calories that are added.

Calabacitas

2008-09-16T11:24:00.000-07:00

Calabacitas are a Mexican squash and corn dish. Its delicious. There are hundreds of different recipes for the dish but you can be assured that corn and squash will be present in just about every recipe. I really think that cheese and chilies makes the dish especially tasty.
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Calabacitas
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1 cup corn kernels
3 tablespoons melted butter
6 scallions
½ yellow onion diced
1 cup diced red bell pepper
4 cups diced zucchini and/or yellow squash
1 cup mild chilies (poblanos work well), roasted peeled and chopped
2 cloves garlic diced
2 cups chicken stock or water
6 cherry tomatoes, diced
¾ cup shredded smoked cheddar
Salt and pepper
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Saute the squash, garlic, onions, scallions and peppers in the butter for 5 minutes over medium heat. Add the chilies, stock/water, and the corn kernels and simmer approximately 15 minutes until the squash in tender. Add the tomatoes and continue to cook until the tomatoes are just heated through. Stir in the shredded cheddar and cook just until the cheese is melted. Season with salt and pepper.

Pizzelles

2008-09-05T05:40:00.000-07:00

Liz with Gramma

From Elizabeth Beals, head jam maker at Beth's Farm Kitchen, August 31, 2008

The Italian Festival is coming up next week in Troy and I've been thinking about all the cookies that my family has taught me how to make.

At work the ladies and I were waxing poetically about different foods we might find at the Italian Fest and I realized that I kept thinking about the cookies! Some of the recipes my aunts keep guarded like their diamonds (I personally don't believe in that, but I will honor my family's request.) But there are a few recipes that Gramma has that are fair game. One of my favorite has such funny history; I think I should start there. Pizzelles. They are a tuile like cookie that is pressed on a hot, double sided iron, usually flavored like black liquorice. They are dusted with powdered sugar and are served in heaping mounds at family events.

Recently I called Gramma to get the recipe but I think she must have been getting ready for church if she wasn't there already. Don't get between a little, old, Italian, Catholic nana and her Sunday morning. At some point I'll get the official recipe and I've also contacted my mom as she has the holy grail of recipes. (Plus she's more liberal with sharing the recipes.)

I LOVE our pizzelles. They are really simple and the batter makes a lot. But since you keep eating them throughout the time that it takes to make them (and everyone that passes by the kitchen!), you need to have a lot. Plus, you don't want to just make 15; you're making it for your WHOLE, ITALIAN FAMILY (which equates to the population of a small island country). When we are planning a family meal, one of us will ask grandma, "Well, who's coming? What's the head count?" And she replies, "Oh, just us." So we start the head count at 25 and round up from there.

Then there's the whole thing about the actual pizzelle maker! There is ONE pizzelle making press in the family. (I'm not really sure why; I have actually surmised that it's because the metal is SO seasoned that no one wants to risk buying another one and having to go through the torture of seasoning more irons. God help us the day this pizzelle press bites the dust).

Each time one of us wants to make pizzelles, we have to locate the press in the home of whoever used it last. It usually ends up like a Sherlock Holmes murder mystery with questioning, counter questioning, accusing whoever isn't there to defend themselves and laughing until we cry. In the end, we find the pizzelle press, we all get together, make cookies until our arms dangle at our sides, all of our kitchen smocks are slathering in batter, and we all have powdered sugar at the corners of our mouths. (The sugar is evidence of "taste testing" which even though the first cookies will taste like the last one, grandma continues to "test" through out production).

Here's the Pizzelle recipe:

6 eggs

3 1/2 C. Flour

1 1/2 C. Sugar

1 C melted Margarine that has been cooled (I prefer butter in my baked goods, but I'm not willing to mess with the official recipe).

4 tsp. baking Powder

2 Tbsp. Vanilla (or whatever flavoring you like; I recommend Anisette!!)

1. Beat eggs and gradually add sugar. Beat until incorporated. Add melted margarine.

2. Sift dry ingredients together and slowly add to liquid. Blend the batter, but do not over mix.

3. Consistency should be the consistency of pancake batter. Let rest in the refrigerator for 15 minutes.

4. Turn on pizzelle iron to preheat. When the irons are hot, spray with non-stick spray and ladle a spoonful of batter into the center of each iron. Close the press. Let any excess batter come out of the sides of the press, along with any steam. Expect to sacrifice the first cookies to the Cookie Goddess (or grandma; whichever comes first).

5. When cookies are golden brown, lift lid, removed cookies from iron (I find a fork is best) and let cool, flat on cookie rack. On humid days, it may take longer for the cookies to cool and get properly crispy.

6. When the cookies are completely cool, sprinkle with powdered sugar.

7. Mound cookies onto cookie platter and wrap securely with cellophane so the crazy Italian relatives don't eat them all before the other guests come. When dessert time comes, put the largest vat of coffee on that you can find on and dip your crisp, yummy cookie in a hot cup of coffee around the table with the family.

Aunt Gilda mentioned that you can also add chocolate to them and make chocolate pizzelles and fill them with whip cream!

Bezalel Gables Sweet Onion Relish

2008-08-25T09:52:00.000-07:00

David Robinson (left, with assemblyman Marc Molinaro) is the executive chef and owner of Bezalel Gables Fine Catering and Events in Chatham and co-founder of Columbia County Bounty.

BEZALEL GABLES SWEET ONION RELISH

The sweet and tart acidity of this onion relish is a perfect match for Fox Hill Farm’s delicious, no nitrate/nitrite beef hotdogs or as an accompaniment or topping to virtually any cut of beautiful grass-fed beef, or poached shrimp.

Sweet Onions, 5 pound Bag
Olive Oil, 2 Tablespoons
Brown Sugar, 2 Tablespoons -- Optional (only if necessary for carmelization, depending on sweetness of onions)
Seasoning Salt, 1 teaspoon
Regular Salt, 1 teaspoon
Pepper, 1 teaspoon
White Balsamic Vinegar, ¼ cup
White Wine Vinegar, ¼ cup
Apple Cider Vinegar, ¼ cup

Peel and slice onions in to 1/4" half moon shapes – taking out stem and root end. We typically use a sweet onion like a local sweet, or Vidalias, Empire Sweets, Walla Walla Sweets, Texas 1015s, Bermuda Sweets, etc.

Heat 2 Tablespoons of Olive oil in a skillet. Put onion slices in a heavy skillet over medium heat. You are going to cook these onions for a long time until they brown and caramelize. You don't want to take them so far as to burn or char them. Do not blacken! You just want to cook the moisture out so that intense browning and carmelization can occur. You can sprinkle brown sugar over the cooking onions to speed the process – some onions are so sweet that you won’t need to do this. The slow carmelization can take from 30 minutes to an hour, depending on the moisture content of the onions.

Once carmelized, remove onions from heat and add salt, seasoning salt and pepper to taste. Then add the balsamic vinegar, the white wine vinegar and the apple cider vinegar.

Put mixture into food processor and lightly pulse on and off, until you have a chunky relish consistency. Do not make too smooth.

Adjust seasoning to taste. Relish keeps approximately 1 month in fridge.

Learn more about David Robinson and Bezalel Gables http://www.bezalelgables.com/
Visit the Columbia County Bounty website http://www.columbiacountybounty.com/

Simple Raw Kale Salad

2008-08-14T05:40:00.000-07:00

Jess Oppenheimer is the projects coordinator for Youth Organics, a community garden project in Albany's Mansion neighborhood that teaches youth about gardening, health and nutrition. Learn more about Youth Organics www.grandarts.org/gsca/youthorganics

Simple Raw Kale Salad
from Jess Oppenheimer of Youth Organics

1 pound kale
1 tablespoon olive oil or more as needed
Lemon juice
2 cloves garlic, minced. Adjust to taste
Salt and pepper to taste
Additions: raisins, pine nuts, apples, grated carrots, beets, herbs

Directions:

Remove kale stems and tear or cut greens into smallish pieces. Pour olive oil on top and “massage” gently for a good 10 minutes to make the greens soft. This step is critical. Add salt, pepper, lemon juice and minced garlic (careful with the quantity as this will be served raw, so the garlic will remain in all of its spicy glory). Remember raw garlic is spicy. It will make you hotter in the summer, so skip this step if you are prone to hot flashes.

Allow the salad to marinate in the refrigerator for several hours.

If you go over board with the garlic the first time, like I did, this works wonderfully on top of a bed of greens to help neutralize it.

Tom Santimaw's Braised Brisket with Red Wine

2008-08-05T13:17:00.000-07:00

Tom Santimaw is the assistant chef at the Executive Mansion.

Tom Santimaw's Braised Beef Brisket with Red Wine

Ingredients:

Beef Briskets 2 each, 6 to 8 pounds each
To taste Salt & Pepper
Corn Oil 6 Ounces
Onions 2 # Large Dice
Carrots 1 # Large Dice
Parsnips 1 # Large Dice
Leek Tops 1 Bunch
Thyme Sprigs 1 Bunch
Parsley Sprigs 1 Bunch
Celery 1# Large Dice
Bay Leaf 5 each
Red table wine 2 Quarts
Beef Stock 2 Quarts
Juniper Berries ¼ Cup
Black Pepper Corns ¼ Cup

Method:
• Trim any excess fat from the briskets.
• Well season both sides of the meat with salt and pepper.
• In a heavy bottom roundeau bring oil to just below its smoking point.
• Sear the beef on all sides in the hot oil to develop the flavor of the meat, this could take ten to fifteen minutes.
• After searing remove meat and place in a roasting pan in a single layer.
• Pour off any excess fat from the roundout and pour in the red wine to deglaze the pan. Keep flame on high while scraping bottom of pan until all the fond is released.
• Reduced the liquid in the roundau until it is a thin, syrupy consistency.
• Add beef stock and reduce by half.
• Pour this liquid into the roasting pan containing the beef; it should just cover the bottom of the pan by about ¼ inch.
• Place bay leafs, onions, carrots, celery, parsnips, leek tops, thyme sprigs, parsley sprigs, juniper berries and peppercorns over the meat.
• Cover and place roasting pan in a moderate oven for about three hours or until fork tender. I find the best way to cover a roasting pan is by first complelty covering the pan with plastic wrap, then cover the plastic warp with heavey aluminum foil.

Hudson Saratoga Recipes

Cornmeal waffles with Oscar’s smoked chicken, pear preserves and goat cheese mousse

﻿Mesclun greens with chicken, crispy sweet potatoes, and pumpkin seeds

Arugula salad with apples, pumpkin seeds and verjuice

Beef Tongue Tacos with Pico De Gallo

Coriander and Cinnamon Rubbed Rib Eye Steak, Poblanos Rellenos and Corn with Leeks

Grilled Vegetable Salad with Corncakes

Raspberry Meringue Drops

Garlic Scape Tapenade

Spinach and Strawberries

Calalloo

Pan Seared Sea Bream with Beet Green Pesto, Purple Potatoes, Braised Greens and Beans

Tarte Tatin

Pumpkin Leek and White Bean Soup

Kale Quiche

Nutty Brussel Sprouts

Butternut Squash Risotto

Taffy Apple Dip

Garlic-mashed Turnips and Potatoes

Apple-Filled Squash

Marinated Cabbage

Broccoli Soup

Blueberry Upside Down Cake

Blueberry Chutney

Swiss Chard and Tomato Farfalle

Fresh Summer Squash Salad

Cucumber Corn Salad

Stir-fried Snow Peas

Chilled Curried Zucchini Soup

Honey and Chili Glazed Beef Ribs with Creamed Swiss Chard and Potatoes

Spice Rubbed Lamb Chops with Hot Peach Glaze, Warm Radishes and Braised Greens

Spice Rub for Meats

Spinach Pesto

Pickled Beets

Beet Greens with Goat Cheese and Wheat Berries

Grilled Chicken with Spinach Raita

Corn and Chive Cakes with Asparagus, Roasted Tomatoes and Goat Cheese

Rhubarb Cobbler

Spring Kale Pie

Pork Chops with Apple and Vidalia Onion Compote

Grilled Kale with Seasoned Ricotta Cheese

Wilted Green Salad

Roasted Potato Leek Soup

Biscotti di Prato

French Lentil Sheppard's Pie

Ribollita (Tuscan Bean Soup)

Chocolate Custard

Making Yogurt

Kale and Potato Soup

Rabbit three ways, Pan roasted, Braised, Confit with apples, mustard sprouts, and maple granola

Pan Roasted Rabbit Loin

Confit of Rabbit Legs

Braised Rabbit Legs

Rabbit

Maple Granola

Winter Squash Puree

Balsamic Maple Vinaigrette

Panir - Indian style cheese

Hudson Valley Gougere

Slow Roasted Sage Arctic Char with Savoy Cabbage

Vegetarian Thanksgiving Recipes

Smoky Roasted Tomatoes

Apple Crisp

Bread Pudding with Pumpkin Sauce

Fettuccine Primavera

Butternut Squash Soup

Whole Grain and Bean Soup Florentine

Calabacitas

Pizzelles

Bezalel Gables Sweet Onion Relish

Simple Raw Kale Salad

Tom Santimaw's Braised Brisket with Red Wine

Mesclun greens with chicken, crispy sweet potatoes, and pumpkin seeds