So many beautiful colors these days in our CSA and a great variety of recipes here this week. As always, substitute ingredients and quantities to make it work for you. Happy cooking!
Roasted Delicata Squash with Spicy Yogurt, Cilantro and Toasted Pumpkin Seeds
Leek, Red Pepper and Potato Frittata
Carrot and Apple Soup with Coconut Milk
Radicchio, Fennel and Carrot Salad
Celeriac and Carrot Slaw/Remoulade
Apple Cider Syrup
Celeriac and Potato/Winter Squash Gratin
Braised Kale and Leeks (on Galette or Pizza)
Roasted Winter Squash with Spicy Yogurt Sauce and Cilantro
–adapted from Plenty More by Yotam Ottolenghi
I’ve made this with unpeeled Delicata half moons, peeled butternut squash chunks and and sugar pie pumpkins wedges and all are delicious.
This recipe makes quite a bit but I have no doubt the whole batch will be consumed within a day, but feel free to scale it back.
Serves 4-6
2-3 delicata squash, cut in half lengthwise, seeds and membrane scraped out with spoon and cut into 1/3-inch half-rounds
1 teaspoon salt
2 tablespoons olive oil
½ – 3/4 cup Greek yogurt (or plain whole milk regular yogurt)
1 1/2 tablespoon heavy cream or half and half (optional–things the sauce out a bit which is nice for drizzling)
2 teaspoons Sriracha or comparable hot sauce|
½ – ¾ cup very finely chopped cilantro, stems and all
1 garlic clove, minced and then mashed with some coarse salt with the side of a chef’s knife on the cutting board until you have a paste
2-3 tablespoons olive oil
A little more salt
1/3 cup *toasted pumpkin seeds, sunflower seeds, walnuts or hazelnuts (chopped up if using the nuts)
Preheat Oven to 425 degrees
Toss the squash slices with salt and olive oil and spread on baking sheet(s) and bake until tender and starting to brown. Put squash on a platter.
Meanwhile, stir the Sriracha and yogurt together in a small bowl. In another bowl mix the cilantro, garlic, salt and olive oil.
To toast pumpkin seeds put raw seeds in a dry skillet over medium high heat. Toast, stirring often, until browned and puffed. Set aside to cool
Put the warm or room temperature squash on a platter and dollop with yogurt mixture, drizzle with herb sauce and sprinkle with seeds/nuts and serve. You may need to sprinkle the whole thing with a bit more salt.
Leek, Red Pepper and Potato Frittata
I made this Monday evening, having worked 4, 14 hour days on a catering job the week before. I completely neglected last week’s share and used the leeks and peppers, and potatoes from some weeks ago. It was so delicious and so useful to be able to use those things up in combination. Add any herbs you have on hand or any other vegetable that needs using:)!
Serves 3 as an entrée 5-6 as a side.
1-2 tablespoons olive oil
2 leeks, trimmed and well washed, sliced lengthwise and then crosswise into thin half rounds
3 Sweet peppers, seeded and thinly sliced
3 medium potatoes, well-scrubbed (no need to peel) and cut into small (1/3 – 1/2-inch) dice
6-8 eggs (or whatever you have or want to use–see headnote)
Grated hard cheese or your choice or feta or goat cheese (optional)
Salt, pepper
Heat the oil in a heavy sauté pan or well-seasoned cast iron pan or non-stick (if it’s heatproof and can go in the oven). Add the leeks, peppers and potatoes and a few generous pinches of salt and sauté them over med-high heat, stirring often so as not to burn, until the potatoes are tender when pierced with the tip of a knife, about 10 minutes.
Set your oven to broil.
Lightly whisk the eggs until they’re just broken up—no need to get them frothy or really well mixed. Add a few more pinches of salt and several grinds of pepper. Pour eggs over the vegetables and tilt the pan to evenly distribute the eggs. Sprinkle the cheese over the top of the eggs, if using. Cover and cook on medium heat for a few minutes. When the eggs are beginning to set take the pan off the heat and set under the broiler until the eggs are cooked and slightly puffed and golden.
Let the frittata sit for at least 5 minutes before cutting and serving. It will come out of the pan much more easily that way and is more flavorful. Serve with a slice of good, crusty bread and/or a salad.
Carrot, Ginger and Apple Soup with Coconut Milk
–inspired by The Splendid Table via another SIO member
Simple, warming and delicious!
2 tablespoons olive oil
1 medium onion, diced or 2 small-ish leeks
4 medium-large carrots, chopped (about 4 cups worth)
4 3/4 cups vegetable broth (I used homemade veggie bouillon)
2 medium apples, peeled, cored and chopped
1 tablespoon plus finely grated fresh peeled ginger
2 teaspoons finely grated fresh turmeric or 1 teaspoon ground
1 ½ tablespoons lemon juice
14-ounce can coconut milk
Salt and black pepper to taste
Heat the olive oil in a large saucepan over medium-high heat. Sauté the onion or leeks for about 5-7 minutes until translucent. Add the carrots, apples, ginger and turmeric and sauté for another minute until fragrant. Add the broth and lemon juice and bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk and salt, and pepper to taste. Reheat the soup and serve.
Radicchio/Escarole, Fennel and Carrot Salad
. . . if per chance you have fennel leftover, like I do! And still make the salad if you don’t. . it will be delicious, just make/use a little less dressing.
Serves 4
1 smallish head radicchio, halved and (core removed and tossed if there is one) and thinly sliced or 5 cups +/- escarole, thinly sliced
2 small-medium carrots, scrubbed and cut into matchsticks or julienned (by all means use a mandolin if you have one)
1 large fennel bulb, trimmed and cut into matchsticks
2-3 scallions, trimmed and thinly sliced (white and green parts)
1 ounce (or more) Parmesan or aged Asiago thinly shaved
1 teaspoon fresh sage, finely chopped
Dressing:
11/2 – 2 teaspoons apple cider syrup (or honey or maple syrup)
2 tablespoons olive oil
1 tablespoon red wine or sherry vinegar
Salt and freshly ground pepper
Put all the salad ingredients in a large bowl or on a platter. Mix the dressing ingredients in a small bowl and then pour dressing over salad. Gently toss to thoroughly mix. Taste and adjust seasoning with more vinegar, oil or salt and pepper.
*Apple Cider Syrup
This sweet tart condiment is perfect to add to salad dressings (2 teaspoons for a salad for four is about right) especially for the stronger winter greens like chicories. It’s also delicious over Greek yogurt or used to sweeten most anything.
Yields about 1 pint of syrup
1 gallon apple cider (not apple juice)
In a large pot or saucepan bring the cider to a boil. Let boil, hard (otherwise it will take much longer), uncovered until gallon has reduced to approximately two cups of syrup and consistency is thick enough to coat the back of a spoon. This can take anywhere from 40 to 90 minutes depending on the size of your pan, the strength of your stove, etc. Refrigerate or freeze when cool.
Celeriac and Carrot Slaw/Remoulade
I include Remoulade in the title as it is similar to the classic French salad that uses exclusively celery root and a mustard and mayonnaise dressing with lots of lemon and vinegar.
If you have a mandoline or benriner this is the time to use it. If you don’t a sharp knife and a little patience will yield good results too. This salad keeps well and while softer the next day is just as good.
Serves 4-6
1/2 small to medium celeriac, trimmed, peeled and cut into julienne (see headnote)
2 medium carrots, cut into julienne (see headnote)
2-3 stalks celery, ideally with leaves attached, thinly sliced crosswise (optional)
1-2 green onions, trimmed and thinly sliced (both white and green parts)
1/2 of the below dressing (or a bit more)–use the rest to dress boiled potatoes or other roots or hearty greens
Dressing:
1 shallot (or similar-sized piece of regular onion), minced
1 tablespoon Dijon-style mustard (you can use whole grain or classic)
1/3 cup creme fraiche or heavy cream or plain whole milk yogurt (Greek yogurt would be fine too)
3 tablespoons olive oil
1 tablespoon red wine or sherry vinegar
2 tablespoons capers, rinsed and finely chopped
Salt and plenty of freshly ground pepper
Mix all the dressing ingredients in a small bowl. Put the celery root, carrots and celery, if using, in a large salad bowl.
Toss with about half of the dressing and toss it with the vegetables. Taste and add more dressing or adjust seasoning. Store remaining dressing in the refrigerator for up to 5 days.
Celeriac and Potato/Winter Squash Gratin
This is a delicious combination and a useful template for most any root vegetables or winter squashes.
Serves 4-6
About 4 cups, peeled and sliced celeriac
About 4 cups, peeled and sliced potatoes or winter squash (though I think the delicata skin might be annoying so I’d go with potatoes this time)
1 – 1 1/2 cups liquid (any combination of milk or cream or half and half you want) or a bit more
2-3 cloves garlic, smashed and chopped
1/2 teaspoon thyme leaves
1/2 teaspoon fresh or dried sage, finely chopped (optional–see above)
2 teaspoons Dijon-style mustard
Plenty of freshly ground black pepper
Sea salt
3/4 cup grated Parmesan or aged Asiago (Asiago Stella) or other good, aged grating cheese
Preheat oven to 400.
Heat the milk and/or cream in a small saucepan with the garlic, mustard, thyme and black pepper and a good amount of salt (1/2 teaspoon at least) until hot. Be careful not to boil it over.
Put a layer of celery root in the bottom of a 9 x 13 or similarly-sized baking dish. Follow with a layer of potatoes, Pour half the hot milk mixture over the vegetables and sprinkle with half the cheese. Repeat with the rest of the vegetables and milk and top with cheese. If the liquid seems skimpy you can also add a bit of milk or even a little water. The vegetables will give off some liquid (depending on the type of squash mostly–Butternut squash will not give off much). Cover the dish tightly with foil and bake for about 35 minutes. Uncover and bake for another 15 – 20 minutes or until tender. Run under the broiler to brown nicely.
Braised Kale and Leeks (on Galette or Pizza? as a Side, w/ an Egg?)
Leeks and kale make for a wonderful combination. You can serve this is a side dish or fry an egg in one side of the pan (or poach one) and call it dinner. Or you can spread it on buttery crust and bake a savory galette or spread it on pizza dough and sprinkle with a little Parmesan and have yourself a lovely, hearty pizza. I think it’s particularly good on Grand Central Bakery’s whole wheat pizza crust. A good, spicy pork sausage crumbled onto the pizza or galette is a wonderful adaptation.
1 large bunch kale, well washed, trimmed and cut into thin ribbons and stems finely chopped
2 medium leeks, well washed and cut into thin half-moons
1 tablespoon butter and 2 tablespoon olive oil
Salt
1/8 teaspoon red pepper flakes (optional)
1/3 – 1/2 cup grated Parmesan or Gruyere or sharp cheddar (if you’re making a galette or pizza)
In a large skillet heat the olive oil and butter over medium-high heat. Add the leeks and stir well and sauté for 2-3 minutes. Add a bit of salt, the red pepper flakes (if using) and the kale, stir well and cook, covered for about 10-15 minutes until all is tender. Stir occasionally and make sure things aren’t browning or drying out. Turn down the heat and/or add a little water if that’s the case. Taste and adjust seasoning.
For a Galette pastry:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup Greek or whole milk plain yogurt
2 teaspoons fresh lemon juice
1-3 tablespoons ice water (just add enough to bring the dough together)
To make the pastry dough, combine the flour and salt in a bowl. Cut the butter into the flour mixture using a pastry blender or pulse a few times in the food processor, until the mixture resembles coarse meal with some pea-sized pieces too. In a small bowl, whisk together the sour cream, lemon juice and water and drizzle mixture over flour and butter and using a fork, quickly stir it to combine. The mixture will turn into lumps, which you want to quickly pat into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour or up to 48 hours.
Preheat oven to 400 degrees F.
On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread kale and leek mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the vegetables, crimping the dough slightly as you go. Evenly distribute the grated cheese over the greens.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let sit for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
For a pizza:
Preheat oven to 500 degrees F with a pizza stone on the bottom wrack of the oven if you have one.
Roll or stretch out the pizza dough (1 14-oz ball, more or less, is what you want) and brush a little good olive oil on the dough. Evenly spread the kale and leek mixture over the dough and sprinkle with cheese. Bake until the crust is browning and the topping bubbling.