Recipes for 8/13/09

Locally Grown Red Currants – Weeks Berries of Paradise Paradise, UT
Typically known to be more tart than sweet when tasted raw, red currants go through a delicious transformation when cooked.  As one cook put it, “they just transform...into candy!” Red currants can be used both in savory and sweet dishes.  As a matter of fact, red currants pair well with pork roast.  After your roast is cooked to your liking, deglaze your roasting pan with red wine and add red currants to cook for a few minutes.  Season to taste and whisk in a pat of butter before straining the bits out!

Siberian Garlic – Sandhill Farms Eden, UT
A lot more pungent than what most of us are use to!  This variety, although pungent, has a pleasant flavor that lingers.  This is one intense bulb of garlic that you just might want to cook with as opposed to rubbing onto freshly toasted bread.  I’ve taken some of them home to “play” with and if you love the strong flavor of garlic as much as I do, then you’ll definitely love these.  When cooked, the flavor mellows and isn’t as intense.  Be forewarned, though, if you do decide to rub a raw clove onto toasted slices of bread, be prepared to have garlic breath for the rest of the day!  Deadly but delicious! Grown on a chemical-free farm.

Genovese and Red Rubin Basil – Sandhill Farms Eden, UT
Genovese is undoubtedly the best variety of basil for making pesto!  With its bold flavor and strong fragrance, Genovese is a crowd favorite.  Caprese salads are usually the easiest and not to mention the most flavorful preparations of this wonderful variety.  Who can resist fresh tomatoes still warm from the sun, soft and velvety burrata (a wonderful substitution for mozzarella!) and aromatic Genovese basil to tie it all together?  The red rubin variety is another great one to try in this classic dish.  It is also wonderful if you like to flavor oils or vinegars because of its strong aroma and flavor!  Great on those cold winter days when you’re longing for fresh summer caprese salads!  Grown on a chemical-free farm.

Organic Cucumbers - Coke Farm San Bautista, CA
Cool and crisp, cucumbers are a welcome addition to any summer lunch, dinner or brunch.  If you don’t already know, cucumbers have a wonderfully refreshing flavor with a hint of floral sweetness.  Slice them thinly right down the middle and add to salads or cut into 1 inch pieces, scoop out the center and use as a vessel to serve freshly made tuna tartar. 

Organic Roma Tomatoes – Coke Farm San Bautista, CA
If you’re looking for a good salsa tomato, you don’t need to look any farther!  The combination of its meatiness and few seeds, makes it a great candidate for salsas.  Romas are also ideal for canning and are great as a sauce tomato.  I love to use it in sofritos alongside onions, garlic and sometimes peppers, which is the base for most of my home cooking.

Organic Rosemary – Coke Farm San Bautista, CA
Pungent, woody and highly aromatic, rosemary is a wonderful accent to roasts such as chicken, pork or turkey.  They are also wonderful when roasted with potatoes coated with extra virgin olive oil and fleur de sel. 

Organic Frisee – Coke Farm San Bautista, CA
I think frisee is all about texture.  It’s the one salad that isn’t crisp or buttery but in a category all its own.  If you’ve never seen or tried frisee before, you’ll be in for a treat!  It’s frilly and frizzy leaves create a unique mouthfeel while its mildly bitter flavor gives salads that extra something.  Tear and toss into your next mixed green salad for a unique experience!

Organic Green Beans – Coke Farm San Bautista, CA
Cold green bean salads are perfect summer sides especially if you’re watching your carbs!  All you really need to do is blanch them, add a few more fresh vegetables such as baked-then-cooled summer squash or grilled corn that’s been sliced off the cob and a great vinaigrette and voila!  Instant picnic side that’s fresh and tasty and sure to win the crowd over!  Then again, blanched-then-quickly-sautéed beans with a little butter and almonds is also a great side for dinner!

Organic Romaine Hearts – Coke Farm San Bautista, CA
Thanks to the Caesar Salad, romaine is now one of the top if not the most identifiable lettuce this side of the produce rack.  Besides that, what’s not to love about a head of romaine?  Crispness, great crunch, mild flavor that blends well with just about any vinaigrette or dressing you desire, and it’s a very filling salad green, too!  When I go on salad kicks, romaine is usually what I grab first, then frisee and I love to top it with garbanzos, sprouts and tuna...YUM!

The Vegetarian Basket also includes: 1 dozen Clifford Family Farm Organic Eggs (Provo, UT)

The Omnivore Basket also includes: 1 dozen Clifford Family Farm Organic Eggs (Provo, UT) and Canyon Meadows Ground Beef (Altamont, UT)

Customers who opted for additional fruit will also receive: Organic Mariposa Plums (Reedley, CA) and Conventionally grown Green River Cantaloupe Melon (Green River, UT)

~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.~

Red currant mini cakes
Makes 4 small cakes

A novice when it comes to cooking red currants myself, I was a little hesitant to give them a shot. Then I found this recipe that’s as fool proof as it is simple and delicious.

5/6 cup confectioner’s sugar, sifted
1/2 cup almond powder*
3/8 cup flour, sifted
Red currants
3 egg whites
1/4 tsp baking powder
2 oz butter

1.  Preheat your oven at 350 F.
2.  Melt the butter in a pot.
3.  Sift the flour and sugar separately.
4.  Mix all the dry ingredients in a bowl: flour, almond powder, sugar and baking powder. Add the white eggs (lightly beaten with a fork) and mix.
5.  Add the melted butter.
6.  Grease muffin pans and divide the dough between the 4 molds.
7.  Place the washed currants on top.
8.  Place your molds in the oven, for 15 to 20 minutes.
9.  Remove from the oven and let cool down for a few minutes before unmolding on a cooling rack and EAT!

*Finely ground almonds or almond flour are perfect substitutes

Chilled cucumber and avocado soup
Makes about 4 cups

2 avocados, sliced
1 cucumber, chopped (about 1/2 cup)
1/2 cup cilantro, chopped
2 tablespoons green onions, chopped
2 small serrano peppers, chopped
1/4 cup lime juice
1/2 cup sour cream
2 cups chicken or vegetable stock
Salt, black pepper to taste
Generous pinch of cayenne pepper

1.  Place avocados, cucumbers, cilantro, green onions, Serrano peppers, lime juice, sour cream and stock in a blender. Season with salt and pepper. Chill in the refrigerator for at least 20 minutes.
2.  Pour into individual bowls and swirl a generous pinch of cayenne.

“Pesto” green beans
For about 4
1lb green beans, ends trimmed
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 tablespoons basil, roughly chopped
½ cup pine nuts
1 small wedge Parmigiano Reggiano for grating

1.  Bring a large pot of water to a boil and salt heavily, until it tastes like seawater.  Meanwhile, slowly heat a large sauté pan over low heat and add the garlic and pine nuts while the oil is still cold.  This allows the garlic to cook slowly and to allow its flavors to infuse the olive oil without burning the garlic, while the pine nuts slowly toast in the garlic infused oil.  Continue to cook for about 5 minutes, strain and remove from the sauté pan, set aside.
2.  While the garlic and pine nuts are slowly cooking, add the green beans to the pot of boiling water and cook until crisp-tender, about 3 minutes.  Remove from the pot, drain and set aside.
3.  Bring the garlic oil to medium-high heat and add the green beans, tossing to allow the garlic infused oil to evenly coat the beans.  Check for seasoning.  Cook for about 2 minutes.  Remove from the heat and add the garlic, pine nuts and basil into the pan and toss to combine.  Serve as a side dish and grate as much Parmigiano Reggiano as you’d like over the top and enjoy!

Romaine, bacon and tomato salad
Serves about 4
A delicious and filling salad, hearty enough for dinner!

5 slices thick-cut bacon, cut crosswise into 1-inch pieces
3 Tbs. olive oil
2 cups 1-inch-square bread cubes (cut from 1/2-inch-thick slices of sturdy bread)
1 large clove garlic
Kosher salt
1 small shallot, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tsp. tarragon vinegar
Freshly ground black pepper
2 romaine lettuce hearts, sliced crosswise into 1-inch pieces, washed, and spun dry (about 6 lightly packed cups)
1 cup roma tomatoes,cut into bite sized pieces

1.  Cook the bacon over medium heat in a 12-inch nonstick skillet, stirring frequently until crisp, 6 to 8 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels.
2.  Pour off and discard the bacon fat from the skillet. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the bread and cook, stirring, for 5 to 7 minutes, until crisp on the outside and lightly browned. Transfer to the plate with the bacon to cool.
3.  Coarsely chop the garlic and sprinkle with 1/2 tsp. salt. Using the flat side of a chef’s knife, mash the garlic to a paste.
4.  Heat the remaining 2 Tbs. oil in the skillet over medium heat. Add the garlic paste and the shallot and cook, stirring, just until the garlic is fragrant and the shallot softens a bit, 30 seconds; don’t let the garlic brown. Transfer to a large bowl, add the parsley, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until well combined.
5.  Add the romaine and tomatoes to the bowl and toss with the dressing. Add the bacon and croutons, season to taste with more salt, and toss again. Serve immediately.

Shopping list…

Red currant mini cakes
-1 package India Tree Powdered Sugar
-1 package almond powder (unfortunately we do not carry this item at this time)
-1 package King Arthur Organic All Purpose Flour
-1 container red currants (1 included in SFF)
-3 eggs (1 dozen included in VEGE SFF Bags)
-1 package Plugra Unsalted Butter

Chilled cucumber and avocado soup
-2 avocados
-1 cucumber (included in SFF)
-1 bunch cilantro
-1 bunch green onions/scallions
-2 small serrano peppers
-about 4-5 limes for juice
-1 package Organic Valley Sour Cream
-1 package More Than Gourmet Veggie Stock Gold

“Pesto” green beans
-1lb green beans (1lb included in SFF half shares and 2lb included in SFF full shares)
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 bulb garlic (1 included in SFF)
-1 bunch basil (1 included in SFF)
-1 container Pine Nuts from Asia
-1 small wedge Parmigiano Reggiano

Romaine, bacon and tomato salad
-1 package Niman Ranch Bacon
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 loaf Crumb Brothers Sourdough
-1 bulb garlic (1 included in SFF)
-1 small shallot
-1 bunch Italian parsley
-1 bottle J. Leblanc Tarragon Vinegar
-2 romaine lettuce hearts (2 included in FULL SFF bags and 1 included in HALF SFF bags)
-about 3 roma tomatoes (2lb included in FULL SFF bags and 1lb included in HALF SFF bags)