Risotto with Squash and Leeks

Risotto with Squash and Leeks
Bon Appétit | December 1999

1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (4–5 cups)
4 tablespoons olive oil
6 cups (about) chicken stock or canned low-salt chickenbroth
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Julia’s American-Style Potato Salad

Julia’s American-Style Potato Salad
Epicurious | October 2009

2 pounds red gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise
Sour cream (optional)

For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter- round slices, about 1/2 inch thick .

Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed. Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again. Serve with optional garnishes if desired.

Cauliflower Potato Curry

Cauliflower Potato Curry
From Asparagus to Zucchini

2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped onion
1 teaspoon minced garlic
2 cups cubed waxy potatoes
1 cup vegetable (or chicken) stock
2 cups chopped cauliflower
1 medium carrot, chopped
2 slices fresh gingerroot, minced
1 tablespoon fresh lemon juice salt and freshly ground black pepper

Heat oil in deep skillet. Stir in dry spices. Add onion and garlic; cook over medium heat until tender. Add potatoes and stock, cover and cook 10 minutes. Stir in cauliflower, carrot and ginger. Cover and cook 10 minutes, stirring often. Remove cover; continue to simmer until most of the liquid has evaporated. Stir in lemon juice. Season to taste with salt and pepper. Serve over white rice and top with green onion.

Rapini and Canallini Bean Ragu

Rapini and Canallini Bean Ragu

2-3 T Olive Oil
2 cloves garlic
3 scallions, chopped
5-6 stalks cleaned rapini- thickest stem cut away red pepper, diced
1/2 c chicken stock
1/2 tsp chili flakes
3-4 sprigs picked thyme
1-14 oz can canallini beans (or, better yet, cook your own)
1 tsp salt and cracked black pepper
Parmesean cheese

Saute garlic, scallions and red pepper in olive oil several minutes, add rapini and cook 3-4 minutes until wilted.

Add chicken stock, chili flakes, thyme, salt and pepper and canollini beans, simmer 15 minutes.

Serve with parmesean and warm, crusty bread!

Cabbage Soup

Cabbage Soup

Here’s another loose recipe from the farm kitchen. Numbers are approximate.

2 medium onions, thinly sliced
1 tablespoon olive oil
2 tablespoons sherry
1/2 cabbage, sliced into 2-inch x 1/2-inch strips
2 cups carrots diced into 3/4-inch chunks
2 tablespoons ginger, thinly sliced (optional)
1 cayenne pepper, chopped
4 cups chicken stock
2 cups chicken pieces (optional)
4 cups water
4 tablespoons sherry vinegar
salt and pepper to taste

In a stock pot add the olive oil and place over medium-high heat. Add the onions and saute until they soften and begin to turn light brown. Add the sherry and let it cook off, then add the carrots, pepper, cabbage, pepper and ginger. Saute about 10 minutes until the carrots have gotten slightly tender. Add the stock, water and chicken and simmer uncovered until the cabbage and carrots are very tender, about 45 minutes. Salt and pepper to taste. Stir in the sherry vinegar and serve garnished with chopped herbs, a nice hard cheese or croutons.

Sesame-Soy-Glazed Baby Bok Choy

Sesame-Soy-Glazed Baby Bok Choy

2 tablespoons soy sauce
2 tablespoons chicken stock or canned low-sodium chicken broth
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
3 tablespoons peanut oil
1 lb baby bok choy, coarsely chopped
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes

Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl. Heat large nonstick skillet over high heat until hot, about 2 minutes. Add 2 tablespoons peanut oil, swirl to coat pan bottom. Place bok choy in skillet, cut-side down, in single layer. Cook, without moving, until lightly browned, about 2 minutes. Turn bok choy and cook until lightly browned on second side, about 1 minute longer; transfer to large, warm platter.

Add garlic, ginger, and scallions to now-empty pan and drizzle with remaining 1 tablespoon peanut oil. Cook, stirring constantly, until fragrant, about 20 seconds. Add soy sauce mixture and simmer until reduced and thickened, about 20 seconds. Return bok choy to pan and cook, turning once, until glazed with sauce, about 1 minute. Sprinkle with sesame seeds and serve immediately.

Sesame Kale

Sesame Kale

1 bunch kale
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons chicken stock or water
2 teaspoon soy sauce
1 teaspoon sherry
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons black or white sesame seeds, toasted
freshly ground black pepper to taste

Wash the kale. Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1 inch wide strips. In a bowl combine the soy, sherry, vinegar and sesame oil. In a wok, heat the olive oil. Add the garlic. Sauté for 10 seconds. Add the kale and the stock. Cover and steam for 3 minutes until the kale wilts, longer if you like your kale well cooked. If you’re cooking it longer you’ll need more stock or water. Add the soy/vinegar mixture to taste. Top the kale with sesame seeds and fresh ground pepper. Serve.

Fresh Broccoli Soup

Fresh Broccoli Soup

1 1/2 pounds broccoli
2 tablepoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 cups boiling water
2 tablespoons lemon juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1 cup half and half or whole milk
1/2 teaspoon nutmeg

Cut the tops of the broccoli into florets; peel the stems and cut into 1/4-inch slices. Heat the oil in a large, heavy saucepan over medium heat. Add the broccoli, onion, and garlic; saute until the onion is slightly softened, about 3 minutes.

Add the water, lemon juice, thyme, salt and pepper. Cover and cook until the broccoli is very tender, about ten minutes. Carefully puree in a blender with the chicken stock. Return the puree to the saucepan, add the milk and nutmeg and heat through but don’t boil. Taste and adjust salt and pepper.

Roasted Carrot and Tomato Soup with Basil

Roasted Carrot and Tomato Soup with Basil

Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds tomatoes, quartered (3 medium tomatoes)
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups chicken stock
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh basil

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).

Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

Leek And Potato Soup

Leek And Potato Soup

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large red potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Carrot Ginger Lemon Soup

Carrot Ginger Lemon Soup

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 c.)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot. If you like spicy you could add some cayenne to this to offset the sweet carrots.