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  • Plum Clafouti

    Makes 4-6 servings

    Time: 1 hour

     

    Butter for pan

    1/2 c granulated sugar, plus 1 Tbs. for the baking dish

    About 1 pound plums, pitted and halved

    3 eggs

    1 vanilla bean or 1 tsp vanilla extract

    3/4 c all purpose flour

    3/4 c cream or yogurt

    3/4 c milk

    pinch salt

    confectioners' sugar for the top

     

    • Heat oven to 375. Butter a baking dish that will hold the fruit in one layer; sprinkle it with the Tbs. of sugar, then swirl the sugar around to coat all inner surfaces. Lay the fruit in the dish, cut side down.
    • Use a whisk to beat the eggs until foamy. Add the 1/2 c sugar and beat with a whish or electric beaters untnil foamy and fairly thick. Split the vanilla bean in half lengthwise and use a small sharp knife to scrape the seeds into the eggs, discarding the pod.
    • Add the flour and continue to beat until thick and smooth. Add the cream, milk, the vanilla extract if you're using it, and the salt. Pour the batter over the fruit and bake for about 20 minutes, or until the clafouti is nicely browned on top and a knife inserted into the middle comes out clean.
    • Sift some confectioners' sugar over it and serve warm or at room temp
  • Z's Potato Salad

    Salad:

    • 3 lbs potatoes, scrubbed and cut into half inch cubes
    • chopped green olives
    • a few hard boiled eggs
    • handful of chopped roasted red peppers (we roast our own and freeze them in the fall)
    • a scoop of capers
    • fresh carrots, diced up mini
    • fresh peas or greens or any other veggie (colored cauliflower is great)
    • Fresh herbs (cilantro, dill, basil, thyme, tarragon, anything you like, in any combination)

    Steam or boil the cubed spuds until just tender (don't overcook! they keep cooking even after you drain the water). Add the rest of the ingredients to the drained spuds.

    Dressing:

    I always wing it, but I usually do some combo of the following in the blender to taste:

    • glug of olive oil
    • a couple big spoonfuls of mayo or vegenaise
    • splash of tamari (soy sauce
    • little glug of vinegar (cider or red wine is good)
    • plop of sweet pickles & their juices (we make our own in the fall and our recipe includes onions)
    • salt
    • pepper
    • dash of Cranky Baby Hot Sauce

    Blend. Pour over the potato mixture and mix together.

  • Corn Fritters with Tomato & Feta Salad

    Fritters:

    1/2 c flour

    1/4 tsp coarse salt

    3 Tbs. veg oil

    3/4 tsp baking powder

    1/2 tsp cumin

    1 egg

    1/4 c milk

    3 ears corn, kernels cut from cob

    1/4 c finely chopped green onions

    1 Tbs butter, melted

     

    Salad:

    4 tsp white wine vinegar

    4 tsp olive oil

    1/2 tsp salt

    1 pound of tomatoes, chopped

    2 Tbs chopped basil

    2 Tbs minced red onion

    1/4 c feta, crumbled

     

    1. Combine dry fritter ingredients in a bowl. Whisk to mix. In a small bowl, whisk egg, butter, milk. Stir wet ingredients into dry til just blended. Cover and rest 30 min.
    2. Whisk vinegar, oil and salt. Add tomatoes, onion, feta & basil. Toss to coat.
    3. Heat 3 Tbs oil in a fry pan. Fold corn kernels & green onions into batter. When oil is hot, spoon 2 Tbs batter into pan. Fry til golden (3-4 minutes each side).
    4. Serve with salad. Seves 4.

     

     

     

  • Zucchini & Fresh Herb Fritters

    Adapted from Deborah Madison's Vegetarian Cooking for Everyone

     

    Salt and freshly milled pepper

    2 pounds green or yellow zucchini, freshly grated

    2 eggs, beaten

    1-2 onions, thinly sliced

    1 cup breadcrumbs

    2 garlic cloves, finely chopped

    1/2 cup parsely or cilantro, chopped

    1 Tbs. chopped marjoram or basil

    1 tsp. chopped mint

    Olive oil as needed

     

    Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the rest of the ingredients together except the oil and the pepper. Quickly rinse the squash, squeeze out the excess water, then stir into the batter. Season with salt and pepper.

     

    Film two large skillets with olive oil. When hot, drop in the batter - 1/4 cup makes a fritter about 3.5 inches across - and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot, garnished with cilantro or parsley.

     

  • Cilantro "Bastard" Pesto

    thought I would share this recipe because it turned out SO WELL- had 2 weeks worth of cilantro- was heading out of town and had to save it somehow so made "bastard pesto" thusly:


    garlic cloves with olive oil in the blender til fine- cilantro leaves til green paste- then a whole block of cotija (mexican casa fresca) cheese and olive oil til fine paste-

     

    have so far used it in quiche (added 1/3 cup to egg milk mix) and on good bread the same as pesto- it is WONDERFUL

  • Corn pudding
    • 4 cups corn (from 6 ears)
    • 1 cup  fresh basil leaves, torn
    • 3 tablespoons all-purpose flour
    • 1 tablespoon sugar
    • 1 cup milk
    • 1 cup heavy cream
    • 4 large eggs, lightly beaten

    Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
    Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
    Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
    Adapted from epicurious.com

  • Potato-zucchini fritters

    2 medium russet-style potatoes, scrubbed
    2 zucchini
    2 eggs
    1 tsp.  onion powder
    1 1/2 Tbsp.  olive oil, divided
     
    1.  Shred potatoes and zucchini.  Place in bowl.  Add eggs and onion powder; mix well.
    2.  Heat 1 tsp. oil in a large skillet over medium heat.  Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet.  Leave an inch or more betweet fritters.
    3.  Cook 5 minutes or until light brown on bottom;  turn and cook on second side 3-5 minutes or until browned.  Replenish oil in skillet as needed.
    4.  Serve with your choice of condiments;  marinara sauce, ketchup, apple sauce, sour cream, etc.

  • Zucchini bread

    Makes 2 loaves
     
    3 eggs
    1 cup canola oil
    1 3/4 cups sugar
    3 cups flour
    1/4 t.  baking powder
    1 tsp.  salt
    2 tsp. cinnamon
    1/4 tsp each ground ginger and mace
    1 tsp. allspice
    1 tsp baking soda
    2 cups grated zucchini
    2 tsp. vanilla
    1/2 cup chopped pecans or walnuts (optional)
     
    1.  Beat eggs, oil, and sugar in a bowl.  Add zucchini and vanilla;  stir well
    2.  In a separate bowl, mix flour, baking powder, salt, cinnamon, ginger, mace, allspice and soda.  Add to egg mixture; mix well.  Stir in nuts.
    3.  Spoon into two greased and floured 8 1/2 x 4 1/2-inch loaf pans.
    4.  Bake at 350 degrees 50 minutes, or until toothpick inserted in center comes out clean.  Let cool 10 minutes in pan, then remove from pan.
     

  • Warm Escarole Salad with Goat Cheese

    yield: Makes 6 servings

    • 1 head of escarole, torn into large bite-size pieces (about 8 cups)
    • 2 bacon slices
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons white balsamic vinegar
    • 1/2 cup finely chopped shallots
    • 2 hard-boiled eggs, chopped
    • 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

    Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
    Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
    Adapted from epicurious.com

  • Beet burgers

    Makes 6-8 servings
    4 medium sized beets
    2 sprigs of basil, chopped
    1/2 onion, chopped
    2 eggs, beaten
    salt and black pepper, to taste
    1/4 to 2/3 cup flour
    olive oil
    mozzarella cheese
    burger buns
     
    1.  Trim beet tops and root.  Shred the beet in a food processor; transfer to a bowl.  Add basil, onions, eggs, salt and pepper; mix.
    2.  Mix in just enough flour to make the mixture stick together.  Form into 4-inch patties about 1/2 inch thick.  (Don't make them too thick or the centers won't cook well.)
    3.  Heat 1/4 inch of olive oil in a skillet over medium-high heat.  Fry patties 2-3 minutes on one side, until crispy.  Turn, place a slice of mozzarella on top and fry 2-3 minutes more, until crispy.
    4.  Place hot on bun; serve immediately.

  • Tomato basil tart

    Makes 6 servings
     
    4 large tomatoes
    1 1/2 tsp. salt
    1 9-inch pie shell, baked
    1 cup fresh basil leaves
    2/3 cup ricotta cheese
    2 large eggs
    1/4 lb. mozzarella, grated
    1/2 cup grated parmesan
     
    1. Slice tomatoes.  Place on sturdy paper towels, sprinkle with salt, and let sit for 1/2 hour.
    2.  Layer half the tomatoes inside the pie shell.
    3.  Puree basil and ricotta in food processor or blender.  Add the eggs, mozzarella and parmesan.  Blend.
    4.  Pour the basil-cheese mixture over the tomatoes in the shell; cover with the remaining tomatoes.
    5.  Bake 40-50 minutes at 350 degrees, or until golden.

  • Basic Pumpkin Pie

    Serves 8
    Use your pie pumpkin to make a good old, traditional pumpkin pie!

     

    Ingredients

    • 2 cups fresh pumpkin puree (cut pumpkin in half, bake 'til soft, scoop out flesh and puree in a food processor)
    • 1 tablespoon crystallized ginger
    • 1 1/4 cups half-and-half
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 2/3 cup (packed) light-brown sugar
    • 3 large eggs, lightly beaten
    • 2 large egg yolks, lightly beaten
    • 1/8 teaspoon ground white pepper
    • 1 9 inch pie shell, chilled
    • Sweetened whipped cream (optional)



    Preparation
    1. Preheat the oven to 425°F.
    2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
    3.Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.
    4.Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.

  • Cornbread Dressing with Roasted Root Vegetables

    Serves 10.
    Roasted carrots, parsnips, and celeriac add great depth of flavor to this unique stuffing. Recipes for the homemade cornbread and the stuffing are included here:

     
     

    CORNBREAD FOR DRESSING
    Makes 12 cups of 1/2 inch cubed cornbread.

    • 1 3/4 cups buttermilk
    • 5 large eggs
    • 2 tablespoons sugar
    • 1 1/2 teaspoons coarse kosher salt
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 2 1/4 cups cornmeal
    • 3 tablespoons melted butter



    Preparation
    Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
    Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.
     
    STUFFING

    • 1 lb. shallots, cut into wedges
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
    • 2 cups 1/2-inch cubes peeled celeriac (about 3/4 pound)
    • 2/3 cup olive oil, divided
    • 1 pound crimini (baby bella) mushrooms, stemmed, caps halved
    • 6 large garlic cloves, peeled
    • 2 teaspoons dried thyme
    • 2 teaspoons dried crushed rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 6 cups 1/2-inch cubes cornbread (see recipe below)
    • 3 large eggs, beaten to blend
    • 3 tablespoons unsalted butter, melted
    • 1 1/2 cups chicken broth


    Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Place shallots, carrots, parsnips, and celeriac in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
    Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
    Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
    Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

  • Parsnip and Pear Latkes

    Ingredients:
            8-12 latkes

    • 1 6- to 7-ounce underripe Bosc pear, quartered, cored
    • 1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces
    • 1 large egg, beaten to blend
    • 1 1/2 tablespoons chopped celery leaves
    • 1 1/2 teaspoons drained white horseradish
    • 3/4 teaspoon salt
    • 1/2 cup panko (Japanese breadcrumbs)
    • Vegetable oil (for frying)


    Preparation
    Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.

  • Pumpkin Sandwich Cake

    I baked my Sunshine Winter Squash as Zoe suggested to make Raviolis with brown butter  and hazelnut sauce. Since I had extra squash left, I substitued the squash for pumpkin in this recipe. If you like pumpkin and think anything is better with a little chocolate, you will like this recipe.
     

     

     
     

     

    • 3/4  cup all-purpose flour
    • 1-1/2  tsp. pumpkin pie spice
    • 1  tsp. baking powder
    • 1/4  tsp. salt
    • 3  eggs
    • 1  cup granulated sugar
    • 3/4  cup canned pumpkin
    • 1/2  cup whipping cream
    • 1/2  of an 8-oz. pkg. cream cheese, softened
    • 1/2  cup powdered sugar
    • 1  Recipe Chocolate Cream Icing, below
    •   Pumpkin pie spice

    Directions
    1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
    2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
    3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.
    4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.
    5. Store cake, loosely covered, in refrigerator. Makes 8 servings.
    6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.
     
    Recipe from Better Homes and Gardens Magazine, http://www.bhg.com/recipe/layer-cakes/pumpkin-sandwich-cake/

     

  • Kale and Potato Spanish Tortilla

    A Spanish tortilla is essentially a frittata, hearty and protein-packed.
    Serves 6
     
    1 pound fingerling potatoes
    1 cup olive oil
    2 shallots, chopped
    1.5 tsp salt
    1 bunch kale, center ribs discarded
    7 large eggs
     
    Scrub the potatoes and dice them into 1/2 inch cubes to measure 2.25 cups. Heat oil in a non-stick skillet over moderate heat until hot but not smoking. Reduce heat to moderately low, add potatoes, shallots and 1 tsp salt. Cook, stirring occasionally, until potatoes are tender - about 20 minutes.
     
    Meanwhile, cook the kale in a 4-6 quart pot of boiling salted water (1 Tbs. salt per every 4 qts. water), uncovered, until wilted, 2-3 minutes. Drain, then immediately transfer to a bowl of cold water to stop the cooking. Drain again and squeeze out the water from handfuls of kale. Chop coarsely.
     
    When potatoes are tender, add kale and cook, stiring occasionally, until tender, about 5 minutes. Drain veggies in colander set over a bowl, reserving the oil, and let cool for 10 minutes.
     
    Lightly beat the eggs in a large bowl. Stir in the veggies, 1 Tbs. reserved oil, and remaining 1/2 tsp. salt.
     
    Add 1 Tbs. reserved oil (save the rest for use another time) to same skillet, then add egg mixture, cover and cook over low heat until edges are set but center is still soft, about 12 minutes. Remove from heat and let stand, covered, for 15 minutes; eggs will continue to cook slightly.
     
    Shake skillet gently to make sure tortilla is not sticking to it (if it is, loosen it with a heat proof plastic spatula) and slide tortilla onto a large flat plate. Invert skillet over tortilla and, using pot holders to hold plate and skillet together tightly, flip it back into skillet. Round of edges of tortilla with plastic spatula and cook over low heat, covered, for 10 minutes more, or until cooked through. Slide tortilla onto a plate and serve warm, cut into wedges.

  • Pumpkin Pecan Pie with Whiskey Butter Sauce

    Makes one 9-inch pie, inspired by a recipe from New Tastes from Texas
    Pie Crust

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup butter (1 stick), frozen
    • 3 to 4 tablespoons cold water

    Pumpkin Filling

    • 1 cup cooked pumpkin purée
    • 1/4 cup firmly packed light brown sugar
    • 2 tablespoons sugar
    • 1 large egg, beaten until frothy
    • 1 tablespoon heavy cream
    • 1 tablespoon unsalted butter, softened
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • Pinch of ground allspice
    • Pinch of ground nutmeg

    Pecan Syrup

    • 3/4 cup sugar
    • 3/4 cup dark corn syrup
    • 2 small eggs
    • 1 1/2 tablespoons unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 1 pinch salt
    • 1 pinch ground cinnamon
    • 3/4 cup pecan pieces

    Whiskey Butter Sauce

    • 4 tablespoons unsalted butter (1/2 stick)
    • 1/3 cup sugar
    • 1 large egg
    • 1/2 tablespoon very hot water
    • 1/4 cup heavy cream
    • 1/4 cup bourbon whiskey

     
    Preparation
    Pie Crust
    Combine the flour and salt in a mixing bowl. Using a cheese grater, grate the frozen butter in and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
    Pumpkin Filling
    Preheat oven to 375. Cut your pumpkin in half, scoop out the seeds, and bake cut-side-down until soft. Scoop out flesh and mash or puree in a food processor or blender. Note: you will probably have plenty of pumpkin for more than one pie. If so, you can freeze the puree in freezer safe containers for later use.
     
    Combine all the filling ingredients thoroughly in a medium bowl; set aside.
    Pecan Syrup
    Combine all the ingredients thoroughly in a medium bowl; set aside.
    Assembly
    Preheat the oven to 325°F. Grease a pie pan.
    Roll out the dough on a lightly floured work surface to 3/16 inch. Carefully place the dough in the greased pan. Press firmly in place and trim the edges. Chill for 15 minutes in the freezer.
    Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce, or good old whipped cream.
    Whiskey Butter Sauce
    Melt the butter in the top of a double boiler set over gently simmering water.
    Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

  • Rustic Plum Cake

    This recipe works best with Italian Plums. The brandy can be omitted, but then you'll need to melt the jam with 1 tbsp. of water before adding the plums.
     
    2 tbsp red currant or seedless raspberry jam
    3 tbsp brandy
    1lb (about 8) Italian plums, pitted and halved
    3/4 c flour, plus extra for dusting the pan
    3/4 cup sugar
    1/3 cup slivered almonds
    1/2 tsp baking powder
    1/4 tsp salt
    6 tbsp butter, cut into 6 pieces, softened but still cool
    1 large egg, plus 1 large egg yolk, room temp.
    1 tsp vanilla extract
    1/4 tsp almond extract
    confectioner's sugar for serving
     
    Cook jam and brandy in a 10 inch nonstick skillet over med. heat until reduced to thick syrup, 2-3 minutes. Remove from heat, place plums cut-side down in syrup. Reutrn skillet to med. heat, cook until plum sshed juices and thick syrup is again formed, about 5 min., shaking pan to prevent plums from sticking. Cool plums in pan, about 20 min.
     
    Adjust oven rack to middle position and heat oven to 350. Grease and flour 9 inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, salt; pulse to cominbe. Add butter; pulse until mixture resembles coarse sand, about 10 seconds. Add eggs, vanilla, almond extract; process until smooth, about 5 seconds, scraping bowl once if needed. Batter will be very thick and heavy.
     
    Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40-50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temp, at least 30 minutes. Remove cake from pan and dust with confectioners sugar. Cut in to wedges and serve. Serves 6-8.

  • Shallot Quiche

    Crust

    • 1 1/2 cups all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    • 1 large egg
    • 1 teaspoon cold water
    • 1 large egg white, lightly beaten

    * Note, if you don't want to make your own crust, you can buy a pre-made crust.
     

    Filling

    • 1 1/2 tablespoons unsalted butter
    • 1/3 cup chopped shallots (about 2 medium)
    • 1/2 pound mushrooms or any other veggie, cut into slices
    • 5 teaspoons chopped fresh thyme, divided
    • 1 cup whipping cream or milk
    • 4 large eggs
    • Pinch of salt
    • Pinch of ground black pepper
    • Pinch of nutmeg
    • 1 cup grated Gruyère cheese

     

    Preparation
    For crust:
    Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Dough can be made 1 day ahead. Keep chilled.
    Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
    Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
    For filling:
    Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms and/or other veggies; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
    Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Mound cheese on crust. Drain mushrooms, if needed. Scatter mushrooms over thyme & cheese. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms & cheese.
    Bake quiche until custard is set, about 25 - 40 minutes. Cool 15 minutes. Serve warm or at room temperature.

  • Nicoise Salad

    Salad Niçoise (pronounced nee-suaz) is essentially a French composed salad, much like our American Cobb Salad but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.
     

     
    Vinaigrette
    Rounded 1/2 tsp. anchovy paste, mashed with 1 clove of garlic
    1/2 cup lemon juice
    3/4 cup extra-virgin olive oil
    1/2 small leek, minced
    1 Tbsp minced fresh thyme leaves
    2 Tbsp minced fresh basil leaves
    2 teaspoons minced fresh oregano leaves
    1 teaspoon Dijon mustard
    Salt and freshly ground black pepper
     
    Salad
    2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
    6 hard-boiled eggs, peeled and either halved or quartered
    1.5 pounds new potatoes, each potato scrubbed and diced into 1" cubes
    Salt and freshly ground black pepper
    2 medium heads butterhead lettuce or other leaf lettuce, leaves washed, dried, and torn into bite-sized pieces
    3 small ripe tomatoes, cored and cut into eighths
    1 small red onion, sliced very thin
    1 sweet pepper, sliced into long, thin strips
    3/4 lb. green beans, stem ends trimmed and each bean halved crosswise
    1/4 cup niçoise olives
    2 Tbsp capers, rinsed and/or several anchovies (optional)

     
     
    *Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
    1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
    2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
    3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
    4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
    5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

  • Rainbow Root Roast

    This is a great way to enjoy any and all root vegetables, particularly when they're as colorful as beets and rainbow carrots are.
     
    1 bunch carrots, cut into 1/2 inch pieces
    1 fennel bulb, cut into even thick slices
    1 bunch or 1.5 pounds beets, cut into 1/2 inch pieces
    Any other seasonal roots: potatoes, sweet potatoes, celeriac, parsnips, etc., cut into even 1/2 inch cubes.
    Glug of olive oil
    Sea salt
    Rosemary, thyme, oregano, marjoram - any combination of herbs, dried or fresh
     

    • Preheat oven to 425 degrees.
    • Mix all the cubed roots together. Coat evenly with a good glug of olive oil, a good sprinkle of salt, and the herbs (chopped if using fresh). Toss well.
    • Spread out evenly on a cookie sheet.
    • Bake at 425 for 20-30 minutes, checking frequently and turning with a spatula to prevent sticking. Cook until a little bit crispy and golden.
    • Taste for salt and other seasonings. Enjoy plain, or with ketchup or hot sauce. Also great with eggs, like hashbrowns.
  • Chocolate Beet Cake

    Among the farm members, I've discovered that we have both beet lovers and beet haters. I thought I would share this recipe to see if chocolate and sugar might function as the great equalizers in the raging beet debate. If you love beets, you will delight in the secret ingredient in this cake, and if you hate beets, hopefully someone will make the cake for you and you won't even know you're eating beets until you exclaim in delight, "This is DELICIOUS!"
     
    2 c sugar
    2 c flour
    1/2 tsp. salt
    2 tsp. baking powder
    1 tsp baking soda
    1/4 c oil
    4 eggs
    3 c shredded beets
    5 oz unsweeted chocolate
     

    • Oven to 325
    • Mix together dry
    • Melt chocolate in a double boiler, then cool
    • Blend chocolate with eggs and oil
    • Mix wet with dry, alternating in the beets
    • Pour batter into 9 inch cake pans (2 pans, greased)
    • Bake 40-50 minutes
    • The cake is great with a coffee cream cheese frosting: 8 oz. cream cheese mixed with 3 Tbs. brewed coffee and sugar to taste, blended in a food processor.
  • Spinach, Zucchini, and Fresh Herb Gratin

     
    Recipe from The Café Brenda Cookbook, 25th Anniversary Edition.
    Permission to share recipe given by Brenda Langton.
     
     
    Topping:
     
    1/2 cup grated Parmesan cheese
    1/2 cup bread crumbs
    1/4 cup pine nuts
    1 tablespoon olive oil
     
    Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.
     
    Gratin:
    1 1/2 pounds fresh spinach (approximately 2 cups cooked)
    4 cloves garlic, minced
    3 shallots, minced
    1 small onion, minced
    2 tablespoons olive oil
    1 medium zucchini, diced
    2 eggs
    1/2 cup half and half or soy milk
    1 teaspoon salt
    1/2 teaspoon star anise powder
    1/2 teaspoon grated orange rind
    fresh cracked pepper
    1 tablespoon chopped fresh herbs: basil, thyme,marjoram, or oregano (or 1/2 tablespoon dried herbs)
    1 cup grated cheese: Swiss, Gruyere, or your favorite kind
     
    Wash spinach and pick off stems. Briefly steam the spinach until it is wilted. Set it aside in a colander to drain. Gently squeeze out excess liquid.
     
    Sauté garlic, shallots, and onion in 2 tablespoons olive oil over medium-low heat until onion is translucent. Add zucchini, and continue cooking until zucchini is lightly cooked, approximately 3 minutes.
     
    Combine all of the cooked vegetables in a food processor or blender. Add eggs, half and half or soy milk, salt, anise, orange rind, pepper, and herbs. Puree until just smooth.
     
    Pour spinach mixture into a buttered 2 1/2 quart dish or individual gratin dishes and top with bread crumbs.
     
    Bake at 375 degrees for 35 to 40 minutes for quart dish or approximately 20 minutes for individual dishes. Gratin is done when the center is firm to touch.
     
    Serve with lemon wedges. Serves 4.
     

  • Kale, Spinich, Zuchini/Scrambled Egg

    Someone told me kale was good scrambled with eggs.  So this was dinner last night.
    kale, spinich, zuchini, butter, olive oil, sea salt, pepper, eggs, cheese
    On medium high heat saute' kale spinich and zuc in herb butter (I made it from the aragula and organic butter in the food processor),salt/pepper, and a little olive oil.  Add eggs (Trick. mix the egg just as you pour it into the pan. It wil avoid the rubbery problem.) and scramble the whole thing until the eggs are just done.  Remove from the burner and sprinkle on some shredded cheese.