What’s Cooking 10.30.12

Savory Spaghetti Squash

As the nights get colder, I crave warm meals that, as my grandmother would say, “stick to my ribs”.  This recipe fits the bill and is remarkably light and filling.  The squash used in this recipe was locally grown in Sharon, Massachusetts on Ward’s Berry Farm.  This farm is family run since 1982 and is open year round to visitors.

What You’ll Need:

1 spaghetti squash (SQUA0050)

1 shallot (SHAL0011)

3 cloves of garlic (GARL0011)

3 tsp of olive oil (OILS0050)

1/2 tsp pepper (SPIC0750)

1/2 tsp salt (SALT0070)

1/4 cup grated parmesan cheese (CHEE0715)

1) Preheat the oven to 375 degrees.

2) Slice the spaghetti squash in half and remove seeds.

3) Place spaghetti squash open side down in a backing dish.  Fill dish with about a half inch of chicken broth.  Place in the oven and back for 45-60 minutes depending on the size of the squash.

4) Remove from dish and allow to cool until you are able to handle squash (this is a great time to chop the shallot and cloves of garlic).  Gently remove the strands of spaghetti squash and place into a separate glass dish.

5) In a skillet, heat the olive oil.  Add the chopped shallots and garlic until gently cooked.

6) Add cooked spaghetti squash to the skillet and cook for five minutes.  Add salt and pepper.

7) Remove from the heat and mix in parmesan cheese.

Enjoy!

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What’s Cooking 10.23.12

Apple Brownies

Nothing says Fall in New England quite like a trip to a local farm to pick apples.   The amazing apples used in this recipe were grown locally at Lookout Farm  in South Natick, Massachusetts.  Lookout Farm is open to the public June through October to pick our own produce.

What You’ll Need:

2  large baking apples, I used honeycrisp (APPL0094)

1/2 cup of chopped walnuts (NUTS0180)

1 cup of sugar (SUGA0010)

1 stick of unsalted butter (BUTT0060)

1 egg (EGGS0067)

1 tsp vanilla (VANI0020)

1 cup flour (FLOU0010)

1 tsp baking powder (BAKE0200)

1/2 tsp salt (SALT0040)

1 tsp cinnamon (SPIC0139)

1) Preheat the oven to 350 degrees.

2) Cream the butter and sugar together.  Add one egg and mix throughly.

3) Peel and chop apples.

4) Stir apples, walnuts and vanilla into mixture.

5) In a separate bowl, mix flour, baking powder, salt and cinnamon.

6) Slowly combine the wet and dry mixtures.  Once combined, spread mixture into a well-greased 8×8 glass dish.

7) Bake for 40 minutes, or until a toothpick comes out clean.

These brownies can be served warm with vanilla ice cream or on its own.  Enjoy!

 

 

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What’s Cooking 7.12.12

Pattypan Squash Ratatouille 

What You’ll Need:

2# pattypan squash (BABY0210)

2 each summer squash (SQUA0060)

1 each large eggplant (EGGP0010)

1 each red onion (ONIO0010)

5 each plum tomato (TOMA0160)

1 each yellow pepper (PEPP0180)

2 each cloves of garlic (GARL0010)

Salt (SALT0040) and pepper (SPIC0750)

3 TBSP extra virgin olive oil (OILS0050)

2 TBSP  balsamic vinegar (VINE0020)

3 Spring of Fresh Thyme (THYM0030)

 1) Preheat oven to 375 degrees. Rinse and roughly chop all vegetables, discarding as many seeds as possible.

2) Put all chopped vegetables into a bowl. Pour olive oil and balsamic over
vegetables. Sprinkle with salt and pepper, and then gently stir together. 

3) Layer ingredients on a baking sheet that has edges. Bake for 20 minutes, stirring ingredients at 10 minutes. 

4) This can be served warm with dinner, over rice or pasta,
spread on baguette, or chilled as a salad. 

Serves approximately 10. Enjoy!

 

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What’s Cooking 7.7.12

Heirloom tomato pie

What You’ll Need

2 pie crusts

8 Large Heirloom tomatoes (TOMA0130)

3 cloves garlic (GARL0011)

2 cups fresh basil (BASI0020)

2 TBSP extra virgin olive oil (OILS0050)

1 cup Parmesan cheese, grated (CHEE0715)

1 1/2 cup mozzarella cheese, shredded (CHEE0690)

3/4 cup Dijon mustard (MUST0040)

Salt (SALT0040)

Black Pepper (SPIC0750)

1) Preheat the oven to 350 degrees; bake the pie crusts for 10 minutes. Set aside
the pie crust to cool.

2) Slice tomatoes as thin as possible and layer them on paper towels. The tomatoes will need to dry for a few hours; otherwise the pie will be too moist.

3) Preheat the oven to 250 degrees. Combine basil, garlic, extra virgin olive oil,
salt and pepper in food processor and pulse until the mixture forms a pesto paste.

4) Spread a thin layer of Dijon Mustard and paste on pie crusts, then sprinkle a
layer of both cheeses. Top with a layer of tomatoes. Spread another layer of
Dijon, pesto paste, and cheeses on tomato layer. Repeat stacking ingredients in
layers until you run out of tomatoes. 

5) Bake for an hour and 45 minutes at 250 degrees. Slice and Serve warm. Enjoy!

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What’s Cooking 6.27.12

 

The sweet, delicate and fresh taste of local peas is a splendid focus of a summer Risotto. This legume is bursting with nutrients and vitamins, it is pleasantly paired with aromatic Thyme and buttery Risotto. The Pancetta provides a delicate salty spice and the sharp garlicky cheddar is bold and creamy.

What you’ll need:

½ cup of butter (BUTT0060)

½ medium onion, chopped (ONIO0020)

½ cup dry white wine

1 ½ cup broth (chicken, vegetable or beef will do)

1 cup Arborio Rice (RICE0010)

½ cup Grafton Garlic Cheddar, shredded (CHEE0282) 

1 ½ cup fresh local peas, washed and hulled (PEAS0040)

½ cup diced Pancetta (PANC0010)

Few sprigs of fresh Thyme (THYM0010)

Salt and pepper to taste

 

1. Melt the butter in a medium saucepan over medium heat, then add the onion and lightly sauté.

2. Add wine, stock, salt, pepper, and rice to saucepan and increase heat, stirring as it comes to a boil. 

3. After a few minutes, reduce heat to a simmer and cover for 15 minutes. 

4. While rice is cooking, blanch the peas in a small pot and render the pancetta in a frying pan. Then drain peas and blot excess grease from pancetta.

5. Fold Garlic cheddar, thyme leaves, peas and pancetta into rice over low heat until cheese is melted.

Serve immediately, as an appetizer or side to Entrée. Serves 5.

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