Wednesday, February 3, 2016

Recipes for the first week of February

Fruit Recipes
Cider Pumpkin Waffles w/Toasted Pecan Butter, Cider Syrup + Spiced Apples
Brown Sugar Pear Steel Cut Oats

Small/Large Veggies with Fruit Share Recipes
Broccoli Apple Soup 
Salad with Crispy Sage & Maple Vinaigrette 
Acorn Squash Farro Risotto
Roasted Kabocha Squash with Coconut Oil & Fried Sage
Radish Yogurt With Pine Nuts 

Large Veggies with Fruit Share Recipes 
Vegan Shepherds Pie 
Jerusalem Artichoke Beef Stew
Caramelized Turnips, Potatoes, & Carrots with Onions and Thyme 

Cider Pumpkin Waffles 

Overnight Cider Pumpkin Waffles w/Toasted Pecan Butter, Cider Syrup + Spiced Apples | @hbharvestWaffles
   2/3 cup warm milk
   2/3 cup warm apple cider
   2 ¼ teaspoons active dry yeast
   ½ cup pumpkin puree
   6 tablespoons butter, browned
   2 teaspoons vanilla extract
   2 eggs
   1 ½ cups white whole wheat flour
   1 teaspoon cinnamon
   ¼ teaspoon nutmeg
   ½ teaspoon salt
Toasted Pecan Butter
   ½ cup raw pecans
   1 tablespoon brown sugar + 1 tablespoon pure maple syrup
   1 teaspoon vanilla extract
   1 cup salted butter, softened
Cider Maple Syrup
   ½ cup pure maple syrup
   1 cup apple cider
   ½ teaspoon cinnamon
   2 tablespoons butter
Spiced Apples
   2 tablespoons butter
   1 ½ cups sweet apples, cored and chopped
   ¼ cup brown sugar
   1 teaspoon cinnamon
   ¼ teaspoon nutmeg
   1 teaspoon vanilla extract
  • Waffles
    • In a large bowl, mix together the warm milk, warm cider and yeast. Stir and set aside to proof, about 10 minutes. Brown the butter, set aside to cool. Once yeast has started to bubble and foam, whisk in the pumpkin, cooled browned butter, vanilla and eggs until smooth. Fold in the whole wheat white flour, cinnamon, nutmeg and salt until just combined.
    • Cover with plastic wrap or a damp towel and let rise at least 1 hour at room temp or overnight in the fridge.
  • Toasted Pecan Butter (can be made the night before)
    • Heat oven to 350 degrees F. Line cookie sheet with foil or silicone baking mat.
    • In small bowl, mix together the maple syrup, brown sugar and 1 tablespoon of bourbon (optional) with a whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet. Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
    • Whip the butter with a hand mixer or stand mixer until fluffy, about 3 minutes. Using a rubber spatula, fold the cooled pecans into the whipped butter. Either transfer to a serving bowl and serve immediately, or cover and refrigerate, use within 2 weeks.
  • Cider Maple Syrup (can be made the night before): Add the maple syrup, apple cider and cinnamon to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the waffles.
  • Spiced Apples: In the morning, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally for about 10 minutes or until the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep warm.
  • To Finish: Remove the waffle batter from the fridge and stir lightly. Preheat waffle iron. Brush hot iron with melted butter and pour in 1/3 cup to 1/2 cup batter into the preheated waffle iron. Close and cook to desired doneness. Serve warm with warmed cider syrup, toasted pecan butter and spiced apples... make sure to add lots of butter and syrup!

Brown Sugar Pear Steel Cut Oats

Brown Sugar Pear Steel Cut Oats | via minimalistbaker.com3/4 cup steel cut oats, dry
1.5 cups water
1.5 Tbsp butter or olive oil
2-3 Tbsp brown sugar
2 Bosc pears, peeled, cored and chopped
1/4 tsp cinnamon
1 Tbsp Lemon juice
Additional toppings: pecans, granola, nut butter
  • Start your oats by bringing 1.5 cups water to a boil in a small saucepan. Once boiling add a pinch of salt, then your oats. Swirl to coat then cover and turn heat to low. Cook for 15-20 minutes or until the water is absorbed and the oats are tender.
  • In the meantime, prepare your pears. Heat a medium saucepan over medium heat. Once hot, add olive oil or butter. Once bubbling, add brown sugar and stir. Then immediately add in pears, lemon juice and cinnamon and stir to coat. Cover to steam and soften the pears and cook for 10 or so minutes or until tender and golden brown. Once tender, remove the lid to allow them to caramelize a bit more. Remove from heat.
  • Divide oats between two bowls and top with equal servings of pears. I also added a few pecans, which added a nice crunch and more protein.

Broccoli Apple Soup

1 large bunch of broccoli (about 3 heads with stems)
3 Tbsp butter
1 cup of thinly sliced or finely chopped yellow or white onion
1 good cooking apple, peeled, cored, chopped
3 cups of chicken stock
1 cup of unfiltered apple juice or apple cider
4 sprigs of lemon thyme or thyme
2 strips of lemon peel
1 Tbsp chopped fresh chives for garnish
  • Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).
  • Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.
  • Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.
  • Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.
  • Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.

Salad with Crispy Sage and Maple Vinaigrette

honeycrisp salad with crispy sage and maple vinaigrette I howsweeteats.com10 to 12 fresh sage leaves
3 tablespoons unsalted butter
6 cups romaine/spinach/spring greens
2 sweet apples, sliced
4 ounces feta cheese, crumbled
2 tablespoons apple cider vinegar
3 tablespoons maple syrup
1 garlic clove, minced or pressed
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup extra virgin olive oil
  • Heat a small saucepan over medium heat and add the butter. Once it's melted and starts to sizzle, add the sage leaves and cook until slightly golden on each side, about a minute per side. Remove the leaves and place them on a paper towel to drain.
  • Toss the greens, apples and feta together in a large bowl. Don't slice the apples until right before serving - this way they won't brown and the salad only takes seconds to put together.
  • To make the dressing, add the vinegar, syrup, garlic, mustard, salt, pepper and pepper flakes to a bowl or a mason jar and whisk to mix. Slowly stream in the olive oil while mixing, or add it to the jar and shake the dressing for 15 seconds.
  • Season the salad with salt and pepper and dress it before serving.

Acorn Squash Farro Risotto

1 cup farro
4 cups water, divided
2 medium acorn squash, cut in half, seeds and pulp discarded
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
⅓ cup heavy cream
⅔ cup coarsely grated Parmigiano-Reggiano, plus more for serving
2 tablespoons unsalted butter
1 medium shallot, finely chopped
2 sprigs of thyme, leaves picked and stems discarded
½ cup dry white wine
2 cups low-sodium chicken stock
  • In a medium bowl, combine the farro and 2 cups of the water. Set aside to soak for 30 minutes. Drain well and reserve.
  • Preheat the oven to 400º. Place the squash halves cut sides up on two foil-lined sheet pans. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper and place in the oven. Bake until the squash is tender, about 30 to 40 minutes. Remove the squash from the oven and allow it to cool slightly before scooping out the insides into a medium bowl, taking care to leave a 1-inch border of flesh all around the edges. Add the heavy cream and the Parmigiano-Reggiano to the flesh in the bowl; mix to combine. Season with salt and pepper and set aside.
  • In a large saucepan set over medium heat, combine the butter and 2 remaining tablespoons of olive oil. Add the shallot and cook, stirring occasionally, until the shallot is softened and translucent, about 5 minutes. Stir in the reserved farro and thyme leaves and cook for 2 minutes, stirring frequently, until the farro is toasted and fragrant. Stir in the wine and cook for 2 minutes longer, stirring constantly, until the wine has been absorbed. Combine the chicken stock with the remaining 2 cups of water. Add ½ cup of the mixture to the farro, stirring until the liquid is completely absorbed. Continue adding the mixture, ½ cup at a time, until the farro is creamy and cooked through, about 1 hour. Stir in the reserved acorn-squash mixture and season with salt and pepper.
  • Spoon the finished risotto into the reserved acorn-squash halves, top with extra Parmigiano-Reggiano and serve immediately.

Roasted Kabocha Squash with Coconut Oil and Fried Sage

1 Kabocha squash
Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com4 tablespoons coconut oil, melted
1 tablespoon curry powder
1 tablespoon brown sugar
Salt and pepper, to taste
Freshly grated Parmigiano
Fried Sage
Prep and fry sage and set aside. You can learn how to fry sage here.
Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.
Lay the squash haves on their flat side and again with a sharp knife and a strong person, cut them into wedges.
Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.
When done, top with freshly grated Parmigiano and fried sage.

How to Fry Sage
1 c Canola Oil (In a small saucepan, it should come up to about 1/2 in)
Fresh sage leaves
Kosher salt
Additional Items:
Candy thermometer
Paper towel
  • Wash and dry Sage VERY well. Make sure the leaves are VERY dry so no moisture hits the oil.
  • Heat the oil up in small saucepan at medium-high heat and allow oil to heat up until thermometer reads 350 degrees Fahrenheit.
  • Take a few sage leaves at a time (don't over-crowd the pot) and add them in. Sage should sizzle.
  • Move sage around and as soon as it stops bubbling, it's done. No more than 30 seconds.
  • Have a plate with paper-towel lined on it ready and drop your freshly fried sage leaves atop. Sprinkle with kosher salt.

Radish Yogurts with Pine Nuts 

8 medium radishes, very thinly sliced
Kosher salt
1 tablespoon pine nuts
1¼ cups low-fat plain Greek yogurt
½ teaspoon finely grated lemon zest, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
Freshly ground black pepper
Cucumber spears (for serving)
  • Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
  • Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
  • Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
  • Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and ½ tsp. lemon zest in a medium bowl; season with salt and pepper.
  • Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.

Vegan Shepherds Pie

Vegan Shepherds Pie with mushrooms and root vegetables topped with pillowy truffled mashed potatoes. Perfect for the holidays! 2-3 Tbs Olive oil
2 Cups Diced Onions
2 Cups parsnips, peeled and diced
2 Cups carrots, peeled, diced
1 Cup celery, chopped
1 lb mix of Jerusalem artichokes, white sweet potatoes, and/or celery root - chopped
4 Cloves Garlic- minced
1½ lbs sliced Mushrooms (crimini, button, shiitake, portobello, chanterelles, or a mix)
1 tsp kosher salt
½ tsp cracked pepper
1 Tbs fresh rosemary
1 Tbs fresh thyme leaves
1 Cup red wine
2 Tbs flour
3 Cups rich veggie stock
1 Tbs miso paste
½ tsp balsamic vinegar
½ Cup fresh Italian Parsley
1 Cup diced browned seitan (optional)
Potato Topping: 4 lbs Yukon potatoes, 2 tsp kosher salt, 4 minced garlic cloves, 2 Tbs olive oil, 1 Tbs truffle oil, salt & pepper to taste
  • In a large heavy bottom pot, heat oil on med high heat. Sauté onions, parsnips, carrots, celery and ½ tsp salt for about 12 minutes, turning heat down to medium, stirring occasionally until onions are golden and carrots are tender. Add mushrooms, Jerusalem artichokes (or white sweet potatoes, celery roots, etc), garlic, herbs and 1 tsp salt and continue to sauté on medium heat, stirring frequently, until mushrooms begin to give off their liquid, about another 8 minutes. Still on med heat, add 1 C red wine. Stir occasionally, and let wine reduce until it is almost gone, about another 8 minutes.
  • While wine is reducing, heat 3 Cups vegetable stock and add 1 Tbs miso, in a separate pot, stirring until it is dissolved.
  • When wine is mostly reduced, Sprinkle with 2 Tablespoons flour and stir it for about 2 minutes. Add hot stock/miso mixture to the pot, stirring until the stew thickens, about 3 minutes. Taste for salt, add more cracked pepper if necessary, and ½ tsp balsamic vinegar. Remove from heat, stir in fresh Italian parsley.
  • Pour your stew into a baking dish, or an oven proof skillet or individual baking dishes, or ramekins. For a little extra luxury drizzle the top of the stew with a few drops of truffle oil.
  • Potato topping: Peel and dice 4 lbs of yukon gold potatoes, into 1 inch pieces. Make sure the pieces are similar in size. Place in a sauté pan, cover with an inch of water with 2 tsp kosher salt and 4 minced garlic cloves. Boil until very tender about 15-20 minutes. Drain, mash with potato masher and add 2 Tbs olive oil and 1 Tbs truffle oil. Taste for salt and white pepper. Put in a piping bag and pipe out over stew. If potatoes seem too dry to pipe, add a little hot water to them and they will loosen up nicely.
  • Place Completed pies in a preheated 375F oven and bake until bubbly and golden, about 20 minutes. Serve with a sprig of thyme and a good red wine.

Jerusalem Artichoke Coconut Lemongrass Beef Stew
1 pound stewing beef
1/2 pound Jerusalem artichokes
3 large carrots
2 leeks
1 can coconut milk
3 stalks lemongrass
1-inch piece of ginger, peeled and finely sliced
2 cloves garlic, pressed
3 Kaffir lime leaves
1 bundle fresh tarragon, leaves finely chopped
  • Peel the Jerusalem artichokes or simply clean them well.
  • Clean the leeks and chop them into large chunks. Also clean (or peel) the carrots and cut into large chunks. Put all the vegetables into the cooking pot.
  • Add the beef, garlic, ginger, lemongrass (whole stalks), Kaffir lime leaves, coconut milk, and an equal amount of water (same amount as the coconut milk).
  • Bring to boiling, reduce heat to very low, cover, and simmer for about 2 or 3 hours. When the beef is very tender, it’s ready. Stir in the tarragon and serve.

Caramelized Turnips, Potatoes, & Carrots

3 tablespoons extra-virgin olive oil, more if needed
½ pound purple-topped turnips, trimmed but not peeled, cut into ½-inch dice
½ pound Yukon Gold potatoes, unpeeled, cut into ½-inch dice
½ pound carrots, trimmed and peeled, cut into ½-inch dice
½ teaspoon kosher salt, more if needed
5 to 6 thyme sprigs
1 medium onion (about 5 ounces), cut into medium dice

In a 10 or 11-inch cast iron skillet, heat the 3 tablespoons olive oil over medium-high heat. Add the turnips, potatoes, carrots, salt, and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.) Reduce the heat to medium and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes. (Listen to the pan—you should hear a gentle sizzle, not a loud one. If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.) Add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes. Remove the herb sprigs before serving. Taste and season with more salt if you like.

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