DIY: Sprouts

November 26, 2012

Crunchy and nutrient sprouts are a great addition to any meal. Anything from sandwichs to salads, sprouts add a delightful crisp that pairs well with just about everything. My only problem with the infant plants is the outrageous prices they sell them for at the grocery stores, not to mention the premium for the organic varieties. However as anyone who has experimented with raw dieting will tell you, sprouts are one of the easiest do-it-yourself projects out there! In one of my favorite raw cook books by Lori Baird, The Complete Book of Raw Food, I learned the secrets to sprouting at home. With a few simple tools and some of your favorite vegetable seeds, youre on your way to eating crunchy, cheap and organic sprouts!

Heirloom Apple Tarte Tatin with Clothbound Cheddar

November 2, 2012

As you may have noticed, I have been on a bit of a puff pastry kick. The reason being that it is just too easy not to! This recipe from start to finish took less then a half an hour, and most that time was spent baking the pastry in the oven.

In our fruit share from Lancaster Farm Fresh this week we got the biggest apples I have ever seen, the rome apple. Roughly the size of two fists, these apples are hearty, tasty and perfect for baking! With my trusty puff pastry already in the freezer, I simply sautéd the apples in butter, cinnamon and a touch of maple syrup. Full disclaimer, this is not a traditionally tarte tatin, which requires a bit more work then this recipe.

Now there is nothing more American then apple pie with cheddar cheese, quality or not, and the folks in the pastry kitchen at Talula's inspired me to rethink this tradition (we have a nearly identical recipe on the menu), and play with the sweetness of the apples and pair it with a zesty but mild cheddar. I recommend Cabot Clothbound Cheddar, which is the standard Vermont cheese wrapped in muslin and aged for a minimum of 10 months in the Cellars at Jasper Hill. The cheese on its own is similar to a English-Style cheddar as opposed to Cabot's more American Styling, and the aging transforms the cheese, giving it caramelly, nutty, and tangy flavors. The cheese compliments the apples and maple and hits ever note on your palate.

Local Cranberry Popovers

October 28, 2012

I recently had the pleasure of journeying north to the great state of Maine. My hosts were laboring on their land preparing for the extraordinary winter and I had the delicious kitchen all to myself. Before migrating north I had discovered that cranberries are actually native to our hemisphere and grown on masses in vacationland. When I went into the nearby town of Belegrade I was not disappointed that they had the glowing gems, 2 pounds for a dollar! I scurried home and decided to make these simple cranberry popovers. Once again, the puff pastry made the process ridiculously painless, and would work with any or all fruit fillings if you don't have fresh cranberries on hand. Was a big hit and tastes like fall!

Heirloom Apple and Pear Crisp

October 10, 2012

On cold fall nights there is nothing better than a warm and seasonal treat. Our farm share has been bursting with local apples and pears and this simple recipe lets the fruits own natural sweetness shine through. To me the simple combination of apples and pear compliment each other so well and as a Chef once told me, "what grows together goes together"; I find that this rings true in this seasonal simple crisp. Now this recipe was loosely inspired around one of my favorite french desserts, an Apple Tarte Tartin, but since I did not have any puff pastry at the time, this recipe became much more of a crisp since I ended up useing oatmeal and brown sugar as a crust & topping. I also insist that the only way to serve this dessert should be vanilla ice cream or ice cream!

Leftovers: Quiche

September 27, 2012

{Caramelized Onion, Cheddar, Purple Potato and Chive Quiche} + {Zucchini, Buttercup Squash, Green Bean & Goat Cheese Quiche}+{Tomato, Bell Pepper, Greens and Mozzarella Quiche}

'Vegetable Anxiety' has been rampant in the C.S.A community as the New York Times reported this summer. The abundance of veggies in a farm share can be overwhelming for some and as the season is winding down it's time to finish up the harvest by using clean-out-the-fridge recipes and making use of the rest of our farm fresh veggies. Quiche is great for making use of all your miscellaneous veggies left over.

summer's abundance: mise en place of delicata squash, chard, green beans, zucchini's, habanero peppers, purple potato + bell peppers — summer's abundance: mise en place of delicata squash, chard, green beans, zucchini's, habanero peppers, purple potato + bell peppers

The Basics:

The basic of quiche building is simple and dependent on your personal preference. I generally go with some sort of cheese then veggies, herbs & spices, and of course eggs! I like to layer the cheese throughout the quiche but the bulk should be on the base of the pie, to add more cheesy goodness to the crust.

Here are 3 easy and simple farm fresh quiche inspirations! Let me know your ideas and which is your favorite!

Basic Quiche Crust-

1 cup flour

pinch salt

1/4 cup oil

1/4 cup water (canola, vegetable, olive oil)

Combine dry ingredients, whisk together oil & water and combine. Roll out in 9 inch pan, I like to use my cast iron skillet.

Caramelized Onion, Cheddar, Purple Potato and Chive

1 onion caramelized

1 bunch chives, minced

1 purple potato diced

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup shredded cheddar cheese

Zucchini, Buttercup Squash, Green Bean & Goat Cheese

1 Zucchini, quartered

1 bunch green beans, frenched

1 baby buttercup squash, diced

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup soft goat cheese

Tomato, Bell Pepper, Greens and Mozzarella

1 Tomato, chopped

2 bell peppers, diced

1 bunch greens, kale, chard etc., shredded

salt & ground pepper, to taste

4 large eggs

1/2 cup cream

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees. In a large bowl, whisk eggs, half-and-half and herbs/ seasonings together. Lay curst in pie pan and shape. Add cheese layering veggies and pour egg mixture on top. Bake covered with tinfoil for 40 minutes. Remove foil and cook until golden. Enjoy!!!

This recipe is very basic, all veggies can be modified. Keep your basic crust and egg mixture and explore some creative combinations with your leftovers!