Recipes for 2/19/09

Great things are happening at Coke Farm this week!  We’re starting to see the beginning of spring baby vegetables, such as the spring onions and baby fennel that are both included in this week’s basket.  If you’re feeling brave, both taste delicious grilled over coals.  And no, in my eyes it is never too cold to get out in the backyard and grill something!  I actually slow-grilled ribs in the middle of a snow storm last year!

(I’ve included some handy shopping lists at the bottom to help you get ready for the recipes below.)

Organic Radicchio Treviso - Coke Farm, CA
Did you know the bitter agent in radicchio treviso is called Intybin?  It stimulates the appetite and digestive system, acting as a tonic for the blood and liver.  Not so bitter anymore is it? As a matter of fact, if you grill and marinate it using the recipe I’ve included below, the charred and smoky flavor will counteract that bitterness nicely. 

Organic White Spring Onions - Coke Farm, CA
Think of it as somewhere in between a regular onion and a scallion.  The spring onion is simply a young onion with a mild flavor and tender flesh.  The variety grown at Coke Farm is called Stockton Early Yellow.  I like to think of it as a 2-for-1 since the tops are still intact and can be used like scallions and the small bulb is tender and sweet and can be used like a regular onion.  Or thinly slice the whole thing and use it in the Spring Quiche recipe I’ve got below!

Organic Cilantro - Coke Farm, CA
What salsa isn’t complete without this bright flavor?  While most people only think to use cilantro in salsas, one of my favorite breakfasts to make includes cilantro corn bread, bacon, eggs, tomatoes and onions.  Intrigued?  I’ve got the recipe included below.

Organic Baby Fennel - Coke Farm, CA
I love fennel with its soft and sweet, never-imposing anise flavor. Because of its small stature, it is best to slice thinly into salads or cut right down the middle and broil or grill it with good olive oil and fleur de sel.  I think it is best as is since the flavor isn’t quite as developed as mature bulbs.

Organic French Breakfast/Pink Radish - Coke Farm, CA
Crisp, sweet and delicate, it is also referred to as icicle radish because of its fun shape. It is delicious sliced thinly into salads or do as the French do and slather a toasted slice of baguette with butter, fleur de sel and thinly sliced radishes! This light open faced sandwich makes a wonderful afternoon snack in my opinion.

Organic Rapini - Coke Farm, CA
My fiancé and I made the most delicious pasta dish on Valentine’s Day using rapini, artichokes, Creminelli Tradizionale Sausage and Cucina Fresca Fettucine.  The rapini added a nice contrast to the creamy sauce we made.  I’ll include the recipe below so you can make this delicious dish for you and yours!

Conventional White Hakurei Turnips - Weiser Family Farms, CA
Back by popular demand! Despite its larger size, this turnip is wonderful eaten raw. I was very impressed when I first tried it the moment it came off the truck. The flavor is sweet and the consistency tender.  I could eat it all by itself, it’s so good! I could compare it to Jicama, but that wouldn’t do this turnip any justice whatsoever. Try a slice for yourself and you’ll see what I’m talking about!

Last minute substitution for the missing Baby Purple Turnips: Organic Washington-variety navel oranges

The Vegetarian Basket also includes: Drake Family Farm Apricot-Honey Chevre

The Omnivore Basket also includes: Drake Family Farm Apricot-Honey Chevre and 1 dozen Clifford Farm Fresh Eggs

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Grilled Radicchio Treviso
As a side dish for 2

¼ cup extra virgin olive oil
4 tablespoons balsamic vinegar
2 garlic cloves, minced
½ teaspoon fresh rosemary, chopped
½ teaspoon finely grated orange zest
1 teaspoon shallots, chopped fine
pinch dried crushed red pepper
1 head radicchio, quarted through the core
¼ cup pecorino romano, shaved thinly

1.  Prepare your charcoal grill or a grill pan and heat to medium-high.

2.  In a small bowl, whisk together the oil, vinegar, garlic, rosemary, orange zest, shallots and dried crushed red pepper.  Coat the radicchio quarters and allow to marinate for at least 10 minutes while the grill heats up.

3.  Drain the radicchio and grill until the edges are crisp and slightly charred, but still has a little bite to it, about 5 minutes total.  Remove from heat and drizzle remaining marinade if desired and sprinkle with the cheese shavings.  Enjoy immediately!

Spring Quiche
For about 6

For the Crust:
1 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
½ cup chilled unsalted butter cut into small cubes
1 large egg
1 teaspoon cold water

For the Filling:
1 ½ tablespoon unsalted butter
1/3 cup chopped spring onions
1 packed cup baby fennel, sliced thinly
2 teaspoons chopped chervil
2 teaspoons chopped tarragon
2 teaspoons chopped parsley
¾ cup heavy cream
4 large eggs
1 teaspoon salt
½ teaspoon white pepper
4 tablespoons finely grated Beehive Full Moon Cheddar

Crust:
1.  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. Do ahead Dough can be made 1 day ahead. Keep chilled.
2.  Butter 9 1/2-inch round 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.
3.  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.  Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
Filling:
1.  Melt the butter in a large skillet over high heat.  Add the spring onions and saute until soft, allowing a little color.  Add the chopped baby fennel, season lightly with salt and white pepper and saute until soft.  Allow this mixture to caramelize slightly.  Remove from heat and cool completely.

2.  Preheat oven to 325 degrees and place the cooled crust still in the tart pan on a baking sheet.  Spread the cooled, caramelized spring onion and baby fennel mixture, evenly over the bottom of the crust.  Whisk cream, eggs, salt and pepper in a medium bowl until thoroughly combined.  Gently stir in the chopped herbs.  Pour the custard over the spring onions and baby fennel and sprinkle the grated cheese over the top.

3.  Bake until the custard is set, about 25-30 minutes.  Remove from the oven and cool.  Can be served warm or room temperature.

Ria’s Favorite Sunday Breakfast
Serves about 4

Cornbread:
2/3 cup unsalted butter, softened
½ cup sugar
3 eggs
1 2/3 cups whole milk
2 1/3 cups all purpose flour
1 cup cornmeal
4 ½ teaspoons baking powder
1 teaspoon salt
¼ cup coarsely chopped cilantro

Scramble:
4 slices bacon, cut into thin strips against the layers
1 medium yellow onion, medium dice
3 roma tomatoes, medium dice
4 eggs, scrambled
¼ cup coarsely chopped cilantro
s/p

Cornbread:
1.  In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.  When almost combined, gently stir in the chopped cilantro and continue mixing until combined.

2.  Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Scramble:
1.  While the cornbread is cooling, warm a large cast iron skillet to medium high heat.  Add the bacon and cook until the bacon is crispy and the fat is rendered.  Pour out about half of the rendered fat.  Add the diced onion and cook, allowing it to slightly caramelize.  Add the tomatoes next, cooking lightly.  Season and scramble the eggs and pour into the cast iron skillet, scrambling quickly to combine all ingredients.  Just as the eggs are about to set, sprinkle the chopped cilantro over the top and serve over the fresh cornbread!  Enjoy!

Fettucine with Creminelli Sausage, Rapini and Artichokes
Serves 4-5

1 medium shallot, diced fine
4 cloves garlic, minced
1 bunch rapini, blanched and cut into 1 inch pieces
1 package Creminelli Tradizionale Sausage
1 package Cucina Fresca Fettucine
½ cup heavy cream
4 artichokes, cleaned and simmered in lemon juice, white wine, onions and water until tender, then quartered
¼ cup Italian parsley, coarsely chopped
½ cup Parmigiano Reggiano, finely grated
¼ cup basil, freshly torn

Artichokes:
1.  Start by trimming about 1 ½ -2 inches off the top of the artichoke.  Remove the artichoke’s leaves, beginning with the ones closest to the stem, working your way up until all the leaves are removed.  Trim the remaining hard leaf remnants from around the base carefully, using a paring knife.  Also trim the skin off of the stem and trim the end.  Cut the artichoke in half and scoop out the purple leaves and the choke.  Cook immediately or submerge in water with a little lemon juice to prevent discoloration.

2.  In a medium saucepan, add cleaned artichokes, ½ an onion chopped, 2 lemons halved and juiced (leave the lemon halves in the pan), ½ cup white wine, and enough water to cover the artichokes.  Simmer over medium-low heat until the artichokes are tender.  Once they are cooked, remove them from the pan and cut into bite size pieces.

Pasta:
1.  Bring a large pot of water to a boil.  Meanwhile, in a large skillet, cook the sausage in olive oil over medium-high heat until done.  Remove from the pan and cool slightly.  Slice into ½ inch thick circles.

2.  In the same skillet, add the shallot and garlic and saute until soft.  Add the sausage back to the pan.  Add about 1 cup of the pasta water and the cream to deglaze the bottom of the pan, scraping the bottom if necessary.  Bring the heat down to medium-low heat and simmer until the cream thickens.

3.  Quickly blanch the rapini whole in the large pot of boiling salted water, until crisp tender, about 2 minutes.  Remove from the pot, cut into 1 inch pieces and add to the cream and sausage. 

4.  Cook the fresh pasta in the same pot of boiling salted water until al dente. 

5.  To assemble, add the pasta and the quartered artichoke hearts to the creamy sausage sauce and toss to coat.  Sprinkle with parsley, basil and parmigiano reggiano and serve immediately.

*Still not sure how to clean an artichoke? Go to http://gourmetfood.about.com/od/cookingtechniques/ss/artichoketrim.htm for step by step pictures and instructions.

Shopping list...

Grilled Radicchio Treviso
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 bottle La Vecchia Dispensa Aceto Balsamico di Modena
-1 bulb garlic
-1 bunch fresh rosemary
-1 navel orange
-1 shallot
-1 container Arlo’s Crushed Pequin Chilis
-1 head Radicchio Treviso (included in CSA)
-1 chunk Pecorino Romano

Spring Quiche
-1 package King Arthur All Purpose Flour
-1 package Plugra Unsalted Butter
-1 dozen Clifford Farm Fresh Eggs
-1 bunch spring onions (included in CSA)
-1 bunch baby fennel (included in CSA)
-1 package fresh chervil
-1 package fresh tarragon
-1 bunch Italian parsley
-1 container Organic Valley or Winder half and half
-1 small wedge Beehive Full Moon Cheddar

Ria’s Favorite Sunday Breakfast
-1 package Plugra Unsalted Butter
-1 package Woodstock Farms Organic Cane Sugar
-1 dozen Clifford Farm Fresh Eggs
-1 half gallon container of Winder Whole Milk
-1 package King Arthur All Purpose Flour
-1 package Moretti Farina di Granoturco Fioretto
-1 bunch cilantro (included in CSA)
-1 package Niman Ranch Uncured Bacon
-1 medium yellow onion
-3 roma tomatoes

Fettucine with Creminelli Sausage, Rapini and Artichokes
-1 medium shallot
-1 head garlic
-1 bunch rapini (included in CSA)
-1 package Creminelli Tradizionale Sausage
-1 package Cucina Fresca Fettucine
-1 container Organic Valley or Winder half and half
-1 bunch Italian Parsley
-1 wedge Parmigiano Reggiano
-1 package fresh basil
-4 artichokes
For the artichoke braise:
-1 yellow onion
-2 lemons