Scallion pancakes

Ingredients:

• 2 1/2 cups white flour

• 1 cup warm water

• Oil for the pancakes, such as vegetable, sesame, or shortening

• Coarse kosher salt

• 1 bunch scallions

• High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions:

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Dipping Sauce:

• 2 cups (454g) light soy sauce

• 1 cup (227g) rice wine vinegar

• 1/2 cup (113g) mirin or simple syrup

• 1 tablespoon sesame oil

• 1/2 cup (57g) grated fresh ginger

• 1/4 cup (57g) minced garlic

• 1 1/2 cups (1 bunch) scallions, white and green sliced very thin on the bias

• 2 teaspoons chili garlic paste, optional

• 2 tablespoons sesame seeds, for garnish

Combine dipping sauce ingredients and dip away!

Credit:

thekitchn.com

Creamy mushroom and leek pasta

Our farmer bodies crave fat and carbs in the fall so this is a favorite fall recipe!

2 Tbsp olive oil
2 large leeks, stems removed, thinly sliced
1/2 lb mushrooms (white or brown will do just fine)
3 garlic cloves, pressed
1/2 cup chicken broth
1 1/2 cups heavy whipping cream
2 Tbsp chopped Dill, fresh or frozen (use parsley if you don’t have access to dill)
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
Parmesan to serve
12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

How to prep leeks:

1.Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.

2. Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

To make pasta:

Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.

Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.

Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.

Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

Pour over your favorite cooked pasta. This would work over just about any noodles. Sprinkle with parmesan.

Charred serene and white bean dip

• 2 serrano peppers, halved and stems cut off

• 5 Tbsp olive oil (DIVIDED)

• 4 large cloves garlic, minced

• 3/4 cup minced shallot (~1 large shallot)

• 1 (15-ounce) can cannellini beans

• 1/2 tsp each sea salt and black pepper

• 1/4 cup tahini

• 1/4 cup lemon juice

Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.

n a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.

Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.

Add the bean mixture, charred peppers (start with just 1 if you prefer less heat), tahini, and lemon juice to a food processor. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoonsof olive oil until the mixture is creamy and smooth.

Garlic marinated bean salad with celery

• 8 ounces white beans (chickpeas also work well), soaked in water overnight

• 5 confit garlic cloves

• 1/2 cup olive oil

• 1/2 cup sherry or red wine vinegar

• 2 teaspoons salt

• 1 tablespoon mustard (whole-grain or Dijon are my favorites)

• 1 bunch parsley (about 1 1/2 cups), roughly chopped

• 1 head (8 ounces) celery, cut into thin slices

Confit garlic ingredients:

• 2 heads garlic

• 1/2 C. olive oil

Directions:

To make garlic confit: Peal garlic and poach in oil at very low temperature for 45 minutes. Cool and store in jars in the fridge.

To make salad:
Drain and rinse the soaked beans and boil in fresh water until tender but not falling apart, about 30 minutes.
Roughly chop the confit garlic and combine with the oil, vinegar, salt, and mustard.
Drain the cooked beans and immediately dress with the vinaigrette.
Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.

The easiest tomato sauce in the whole wide world

Ingredients:
tomatoes, chopped (You can squeeze out some of the excess water and seeds if you like prior to chopping)
olive oil
salt
fresh basil,
parsley, optional
oregano
one onion, chopped
a couple cloves of garlic, chopped

Directions:
Fry up your onions and garlic in a healthy glug of olive oil. When they are translucent, add the tomatoes.
Cook them till softened. Then grind it up with an immersion blender or food processor (don't burn yourself!)
Put the sauce back on the heat and season with herbs, some salt and a grind of pepper. Cook until desired thickness is reached. Correct salt to taste and enjoy!

Pan seared shisitos (Padrons)

A super easy and fun appetizer!

sea salt

oil

padrons

half a lemon

Place your pan on the stove on medium heat and add oil. Heat till almost smoking and add peppers. Toss occasionally to sear and blister the peppers. Toss regularly so they don’t burn. It takes about 10-15 minutes to cook them through.

Take them off the heat and toss with salt and some lemon juice

Chimichurri

1/4 cup oil

1 bunch of herbs (any combination of fresh herbs including parsley, thyme, basil, oregano, ec.), washed an chopped

1 clove garlic

3 tbsp. vinegar or lemon juice (I like a combination of aged sherry vinegar, Ume plum vinegar and red wine vinegar)

salt and pepper to taste

Combine ingredients and blend until creamy and emulsified with an immersion blender. Adjust with additional oil, vinegar and salt until you get the flavor you want.

Pour over everything!

Cowboy caviar

1 can black beans rinsed and drained

1 can black eyed peas rinsed and drained

1 cup tomatoes seeded and finely diced

1 jalapeno seeded and finely diced

1 cup corn can be fresh, canned or thawed from frozen

3/4 cup bell pepper seeded and finely diced

1/2 cup onion finely diced

1/3 cup cilantro leaves chopped

1/3 cup olive oil

1/4 cup lime juice

1 tablespoon honey

1 teaspoon chili powder

1 teaspoon cumin

salt and pepper to taste

Place the beans, black eyed peas, tomatoes, jalapeno, corn, bell pepper, onion and cilantro in a large bowl.

In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.

Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.

Quick refrigerator pickles

Don’t want to go through the whole canning rigmarole? These are great refrigerator pickles! These will keep in the fridge for several weeks (this recipe is not for canning).

• 3 Lb. pickling cukes

• 5 c. water

• 1 1/4 c. cider or white vinegar

• 1 c. sugar

• 1/4 c. salt

• 2 sprigs dill

• 3 garlic cloves

• 1 chili pepper

• 1 tsp. pickling spice

Bring to a boil water, vinegar, sugar, salt. Let cool. Slice cukes into rounds and put them and the rest of the ingredients in a sterilized jar and pour cooled liquid over them. Put in refrigerator.

Thai cucumber salad

This is so refreshing and delicious. I highly reccomend using Thai basil in it, it is so so good.

Ingredients:

• 1/4 c sugar

• 1/4 c seasoned rice wine vinegar

• 3/4 tsp salt

• 1/2 c water

• A few generous pinches of red pepper flakes

• 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced

• 1 small fresh onion, thinly sliced

• 1/4 cup fresh mint or Thai basil, roughly chopped

• 1/2 cup fresh cilantro, roughly choppd

• chopped toasted peanuts for garnish (optopnal)

Directions:

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint or basil and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

Easy beets n' greens

1 bunch of beets

1 tbs. butter

1 glug of olive oil

1 chopped garlic scape

salt

vinegar (I like Ume plum vinegar or balsamic)

Remove the beets from the greens and chop the top off the beets where they attach to the greens and compost those (they can collect soil and make everything gritty). Scrub the beets and maybe give them a little peel around the top or anywhere else soil is lingering. Soak the greens to remove all soil. Chop the greens and cut the beets into matchsticks.

Heat the oil and butter in a pan over medium low heat. Add the garlic scapes and cook until they start to soften. Add the beets and cook for about 10 minutes stirring often. When they just start to soften, add the greens and stir them up. Cover with a lid and turn the heat down a little bit. Cook until everything is tender and season with salt and vinegar to taste. Yummy!

Radicchio, wheat berry, dried cherry and pecan salad

1 cup wheat berries

½ teaspoon table salt, plus salt for cooking wheat berries

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 small shallot, minced

½ teaspoon pepper 

1 cup chopped Chioggia radicchio 

1 cup loosely packed fresh parsley leaves 

½ cup pecans, toasted and chopped coarse, divided

¼ cup dried cherries 

1 ounce blue cheese, crumbled

INSTRUCTIONS

Bring 2 quarts water to boil in large saucepan. Stir in wheat berries and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 1 hour to 1 hour 20 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (Wheat berries can be refrigerated in airtight container for up to 2 days).

Whisk oil, vinegar, shallot, pepper, and salt together in large bowl. Add wheat berries, radicchio, parsley, half of pecans, and cherries to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with blue cheese and remaining pecans. Serve.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen Romanowski, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

Garlic Scape Pesto

Garlic Scape Pesto

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼- inch slices
1/3 cup walnuts (or your choice of nuts or seeds - pistachios are great)
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Add a squeeze of lemon or a few drops of vinegar to brighten it if you like. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Mix with pasta, spread on pizza crust, dabble on fish, combine with quinoa, great with most anything!  ....Yum.

Bok Choy Salad

A crunchy tasty salad. Dress just before serving to keep everything crisp.

• 1 pound baby bok choy, washed and thinly sliced (pull leaves apart, soil can get lodged in the base)

• 1 carrot, thinly sliced on the diagonal

• 2 stalks of celery, thinly sliced

• 1 red bell pepper, seeded and thinly sliced, 1 shredded beet, chopped radishes or whatever else you have on hand

• 2 1/2 tablespoons extra virgin olive oil

• 1 tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 package ramen noodles (toss the seasoning package, you don’t need it)

• salt & pepper to taste

• toasted sesame seeds for garnish

• sliced almonds for garnish

Combine all the vegetables in a large bowl.

1. Whisk together the olive oil, sesame oil, rice vinegar, soy sauce and honey in a small bowl or glass jar.

2. Pour the dressing over the salad ingredients and toss well until combined.

3. Season to taste with salt and pepper and garnish with toasted sesame seeds and sliced almonds. Crunch up the ramen noodles and sprinkle over top just prior to serving so they stay crunchy.

Irish Potato Farls

• 4.25 US cups approx)peeled and cut into quarters, or leftover. mashed potatoes

• 1 US cup

• 2 US tbsp butter plus more for cooking

• 1 tsp baking powder

• 1 tsp salt divided

• ½ tsp freshly cracked black pepper

If preparing potatoes, boil the potatoes in a large pan of salted water. Use ½ tsp of salt for the water.Drain, then return the pan to the heat and dry off the potatoes. Mash the potatoes with a potato masher or put the potatoes through a ricer.

Melt the butter in a pan then add it to the mashed potatoes, stir well.

Add the remaining ½ tsp of salt, pepper, baking powder and flour to the potatoes and mix well.Tip the potato mixture onto a floured board and knead until you have a smooth ball of dough.

Cut the dough in half. Place one half aside for a moment.Take the other half and flatten it into a round, about 1cm / ¾ inch thick.Cut the round into equal quarters.

Melt a generous knob of butter in a skillet add the potato farls and cook over medium heat for about four minutes then flip them over and cook for another four minutes.The potato farls should be golden brown, crispy on the outside fluffy in the middle and piping hot.Serve immediately.

Turnip and Onion Pie

Filling:

• about 2 cups onions, sliced

• about 1 cup turnips, sliced

• 2 tablespoons olive oil

• Provolone or Chedder cheese, grated or in slices

• Salt, Pepper, Herbs to taste 

Pie Crust

• 1 cup all purpose flour

• 4 tablespoons butter and 1 ½ tablespoons vegetable shortening

• 2 ½ - 3 tablespoons cold water

• ¼ tsp salt 

• Pinch of sugar (optional)

Instructions:

• Sauté onions and turnips with oil, salt, pepper, herbs - set aside

• Make pie crust - roll it out and put on a cookie sheet

• Assemble tart by layering cheese on the bottom first, then add the filling in the middle, leaving about 2-3 inches on the rim. 

• Fold crust over toward the middle. Sprinkle more cheese and herbs on top if desired.

• Bake at 400F for 30 minutes

Lemony Greek potatoes

These are one of my favorite comfort foods. When I had morning sickness, it was one of the few things I wanted to eat! So yummy and a great size dish for any meal.

• 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)

• 6 garlic cloves crushed

• 1/2 cup chicken broth (or vegetable broth)

• 1/2 cup olive oil

• 1 lemon juice of (medium to large)

• 1 tablespoon oregano dried

• 1 teaspoon salt

• 1/2 teaspoon pepper

• Chopped parsley

Grease a large baking dish or tray with olive oil and preheat the oven to 400F.

Pour the potato wedges into the dish/tray in an even layer.

Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.

Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.

Scatter with parsley and serve with some of the delicious juices. Make sure to scrape up the crispy bits too!

French Onion Soup

French onion soup is Max’s specialty. It is not particularly difficult to make but it does take a lot of time. This oven recipe frees you up to do other things while the onions caramelize. Its such a warm and cozy recipe for cold winter days.

3 tablespoons unsalted butter, cut into 3 pieces

6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds)

salt

2 cups water, plus extra for deglazing

1 tablespoon balsamic vinegar

4 cups low sodium chicken broth

2 cups beef broth

1⁄4 cup dry red wine

6 sprigs fresh thyme

1 bay leaf

2 sprigs fresh parsley leaves

ground black pepper

cheese crouton

1 baguette, cut into 1/2-inch slices

4 1⁄2 ounces swiss cheese, sliced 1/16-inch thick

1 1⁄2 ounces grated asiago cheese(about 3/4 cup)

Adjust oven rack to lower-middle position and heat oven to 400°.

Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).

Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

Carefully remove pot from oven and place over medium-high heat.

Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.

Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)

Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.

Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.

Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes.

Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

Increase heat to high and bring to simmer.

Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste.

For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve: Adjust oven rack 4 to 6 inches from broiler and heat broiler.

Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.

Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread.

Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes.

If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup.

Carrot Souffle

I love baking and I love vegetables. I love baking with vegetables! This is. a very easy recipe, don’t be intimidated. Great for Thanksgiving, stands out from the average pumpkin pie and is delicious with farm carrots!

• 1 1/2 pounds carrots, peeled

• Dash salt

• 1/2 cup sugar

• 1/4 cup brown sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon vanilla

• 2 tablespoons all-purpose flour

• 3 large eggs

• 1/2 teaspoon cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/2 cup butter, melted

Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.

Preheat oven to 350 degrees. Grease a casserole ( 9×9 square or oval)

While carrots are hot, whip them in processor or blender; add sugars, baking powder, vanilla, and mix until smooth.

Add the flour, mix until smooth.

Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don’t want a lot of foam.)

Place in the prepared casserole dish. Fill dish about three-quarters full, allowing for it to rise.

Bake for about 60 minutes or until center springs back to touch.