Tuesday, 30 November 1999 00:00

Moroccan Style Chicken and Root Vegetable Stew

Moroccan Style Chicken and Root Vegetable Stew

This recipe from epicurious comes with many solid reviews. I offer it here as a theme, and there is lots of room for improvisation. If you are vegetarian, you can substitute chick peas for the chicken and veggie broth for the chicken broth. You can dig through your fridge and use different root vegetables. Potatoes, winter squash, carrots, parsnips, turnips, celeriac, even some cabbage, all would work great in this stew. Serve it up with couscous and some salad for a fine meal. Adapted from Bon Appetit January 1998, the recipe serves 6.

1 tablespoon olive oil
12 ounces boneless chicken breasts, cut into 1-inch pieces (or chicken thighs or some leftover cooked chicken would work great!)

1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick (or 1/2 tsp cinnamon)
2 cups 1/2-inch pieces peeled carrots
2 cups 1/2-inch pieces peeled parsnips (or more turnips, carrots, potatoes)
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga (or potatoes)
2 cups canned chicken (or veggie) broth
1/4 cup dried currants or raisins
1 cup drained diced tomatoes
Chopped fresh cilantro (or dried or frozen)

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl. (Skip this step if you are using leftover roast chicken from a previous meal.)

Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Shoot Salad with Honey Miso Dressing

Shoot Salad with Honey Miso Dressing

I just had a delicious salad for lunch...

several large handfuls of shoots mix
2 valentine radishes sliced thin
about 1/4 green cabbage, sliced in thin ribbons in food processor
2 carrots grated in food processor

Honey Miso Dressing
2 1/2 tablespoons red miso
2 tablespoons honey
2 teaspoons dijon mustard
3 tablespoons water or vegetable stock
1 tablespoon tamari
1 tablespoon cider vinegar
1/2 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced

Mix the miso, honey, and mustard together. Add the remaining ingredients, mix until smooth. Let sit 15 minutes before using.

Published in Salads
Tuesday, 30 November 1999 00:00

Russian Cabbage Borscht

Russian Cabbage Borscht

If you have never made borcht, or thought perhaps you wouldn't like it, this recipe is worth a try. This is the recipe from the original Moosewood Cookbook and I have made it year after year and it never disappoints. It is rich, sweet, hearty, tangy, all at once. If you don't have the stock of celery, substitute some of your celeriac instead. Serves 4-5.

2 TB butter
1-1/2 cups chopped onion
1-1/2 cups thinly-sliced potato
1 cup thinly-sliced uncooked, peeled beets
1 large, sliced carrot
1 stalk chopped celery
3-4 cups shredded cabbage
1 scant tsp caraway seeds
4 cups stock or water
1.5 tsp salt (or to taste)
1 tsp dill (or less if you aren't a big dill fan)
1 -2 TB. cider vinegar
1-2 TB tsp. honey
1 cup tomato puree

Place potatoes, beets and water (or stock) in a saucepan, and cook until everything is tender. Save the cooking broth.

Begin cooking the onions in butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add the broth from the beets and potatoes and cook, covered until all the vegetables are just tender.

Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for about 30 minutes. Taste to correct seasonings. Serve topped with sour cream and extra dill weed, if desired.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Stir-Fried Tofu and Veggies

Stir-Fried Tofu and Veggies

This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.

1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions

If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.

Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.

Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.

Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.

Published in Dinner
Tuesday, 30 November 1999 00:00

Broccoli Rabe & Potato Pasta

Broccoli Rabe & Potato Pasta

1 cup chicken or vegetable stock
3 tbsp. olive oil
3 cloves garlic, sliced thin
1/2 tsp. crushed red pepper
2 lbs. Nicola potatoes, cubed
1 bunch broccoli rabe, trimmed
4 cups cooked fusilli pasta
1/2 cup Reggiano cheese, grated

Bring a large pot of salted water to boil. You will be using this water for three steps of the preparation. Place the broccoli rabe in the water and blanch for 2 minutes. Remove with a slotted spoon and set aside. Add the pasta and the potatoes to the same water and cook until the pasta is al dente.

In a large pan heat the olive oil, crushed red pepper and garlic. Add the broth and let reduce by half. Add the potatoes, pasta and rabe to the pan and toss for a minute of so. Transfer the pasta to a large serving bowl and sprinkle the
cheese over the top.

Published in Pastas

Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger

[Thanks to Angelic Organics for this recipe-esg]
If you love cumin, this dish will delight you. Like many recipes from
India, this one strives to bring out maximum flavor in the spices—so it
contains both ground and whole cumin seeds, one dry-toasted and
the other cooked in oil. Serve over couscous or quinoa, with the delicious
juicy sauce sopped up by the grain. Friend of the Farm.
Serves 4
10 cloves garlic, smashed
1 piece ginger (about 1 inch long), peeled, chopped
1 1/2 cups chicken or vegetable stock, divided
1 teaspoon ground cumin
1/4 cup mild-flavored vegetable oil
2 teaspoons whole cumin seeds
1 whole dried red chile pepper (optional)
2 to 4 fresh tomatoes, stems removed, peeled, finely chopped
2 teaspoons ground coriander
1 1/2 pounds green beans, cut in half (about 8 cups)
1 1/4 teaspoons salt
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
freshly ground black pepper
1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or a
food processor; process until a smooth paste forms.
2. Place a large wok (or pot) over medium heat. When the wok is hot,
add the ground cumin and toast it just until it is fragrant. (This will take
only a few seconds—be very careful not to overtoast it, as it can burn
quickly). Immediately scrape the cumin onto a small dish and set aside.
3. Quickly wipe the wok with a damp cloth or paper towel to remove
any remaining spice. Return the wok to the heat; add the oil, let it
heat up for about 20 seconds and then add the whole cumin seeds.
After 5 seconds, add the dried chile pepper. After another 25 seconds
(30 seconds total for the seeds, with or without the chile), add the
ginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stir
in the tomatoes and coriander. Cook, stirring, for 3 minutes.
4. Add the green beans, salt, and the remaining stock. Stir the ingredients
until they come to a gentle boil. Reduce the heat to low.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Roasted Vegetable and Barley Stew

Roasted Vegetable and Barley Stew

The sweetness of the parsnips and cabbage really come out with roasting. Soaking the barley for at least 6 hours is crucial to having it cook faster. As this is a hearty stew, you may want to make it later in the week when the weather turns cold and rainy again. Serves 4-6.

4 slices of bacon
1 small onion, sliced thin
1/2 head of savoy cabbage, roughly chopped into 1 pieces w/leaves separated
1 tsp. salt
1 lb. potatoes, scrubbed and diced into 3/4 cubes
1 1/2 lb. parsnips, peeled and cut into 3/4 pieces
1 TB olive oil
1 cup pearled barley, rinsed, soaked over night and drained
4 cups vegetable stock
2 TB balsamic vinegar
2 TB maple syrup
2 TB chopped fresh basil or parsley, -or- 1 tsp. dried rubbed sage
salt and freshly ground pepper to taste

Preheat oven to 450F. In a large heavy-bottomed pot, cook bacon over medium heat. When bacon is finished cooking, remove, cool, crumble and reserve. Increase heat to medium-high. Add sliced onion to hot bacon fat and cook for 1-2 minutes, stirring occasionally. Add half of the cabbage pieces, sprinkle with 1/2 tsp. salt and toss to coat. Cook, stirring occasionally until the cabbage begins to wilt (3-5 minutes). Add remaining cabbage, sprinkle with remaining salt and toss with already warmed cabbage. Once the new cabbage begins to wilt, add potatoes and parsnips and toss to coat. Pour mixture onto large cookie sheet or sheet pan. Roast in hot oven for approximately 30 minutes, tossing veggies every 10 minutes. 15 minutes into the cooking time, sprinkle veggies with vinegar and maple syrup and toss to coat. Continue roasting.

Meanwhile, heat olive oil in clean heavy-bottomed pot over medium-high heat. Add drained barley and cook, stirring frequently, for about a minute. Add broth, bring to boil, cover and simmer until barley is al dente, about 30 minutes. Add roasted vegetables and reserved crumbled bacon to the cooked barley. Add dried or fresh herbs and stir to combine. Season to taste. Serve warm with crusty bread.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Sweet and Sour Red Cabbage and Fennel

Sweet and Sour Red Cabbage and Fennel

Adapted from Epicurious.com. Serves 10.

2 TB bacon fat or butter (1/4 stick)
4 cups thinly sliced onions
1 2 1/2-pound head red cabbage, cored, thinly sliced
1 pound fennel bulb, cored, thinly sliced, fronds reserved
1 tsp salt
1/2 cup vegetable or beef broth
6 TB balsamic vinegar
1/4 cup maple sugar or maple syrup

Melt butter or bacon fat in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add cabbage and fennel, sprinkle with salt, and toss to combine. Saute, tossing occasionally, until cabbage begins to wilt. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer until cabbage is tender, stirring occasionally, about 30-35 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.) Transfer to bowl. Garnish with reserved fennel fronds and serve.

Published in Salads

Hearty Greens, Squash and Pepper Stew with Beans and Olives

This one is adapted from an Epicurious.com recipe. Serves 4.

3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.

Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Carrot with Toasted Almond Soup

Carrot with Toasted Almond Soup

Beth Lewis, one of our shareholders, highly recommends this recipe from Epicurious.com. As she said, even the kids like it! I've modified it slightly to reflect the contents of this week's share. Garnish with plain yogurt or creme fraiche, if it's in your fridge. Serves 4 as a first course.

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme, or 1/3 tsp dried, crumbled
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz), peeled and cut into 1/2 cubes
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
2 cups reduced-sodium chicken broth (14 fl oz), or vegetable stock
1 cup applesauce
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes. Add potato to shallot mixture along with carrots, broth, applesauce, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

Cooks' notes:
•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.
•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Published in Soups and Stews
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