Archive for June, 2019

Farmers’ Market Box 6-27-2019


 

This week’s local produce and featured farms:

Mixed carrots - Terra Madre Gardens
White Corn - Black Sheep Farms
Persian Cucumbers - Black Sheep Farms
KaleD’Acquisto Family Farms
Mixed Lettuce - Terra Madre Gardens
Italian Sweet Long Peppers - Kong Thao
Mixed Summer Squash -  D’Acquisto Family Farms
White Nectarines - Ken’s Top Notch Produce

Farmer’s Choice:

Be Wise Strawberries - Be Wise Ranch
Japanese Sweet Potatoes - Milliken Family Farms
Rhubarb - Ken’s Top Notch Produce

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Layered Summer Salad with Orange Chipotle Ranch Dressing
Serves 4-6

This is a great make and take for the beach, or a picnic.

One bag mixed lettuce, washed, spun dry and chopped if large
1/2 pound Persian cucumbers, scrubbed, ends trimmed, and sliced 1/2-inch thick
2 ears white corn, removed from the cob
3 carrots, cut into matchsticks
2 Italian long sweet peppers, cored, seeds removed, and cut into 1/2-inch rounds
2 Navel oranges, peel and pith removed, and sliced 1/2-inch thick
2 cups mayonnaise (low fat ok)
1/4 cup milk (low fat ok)
2 tablespoons honey
2 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
2 teaspoons orange juice
Grated zest of one orange
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1 cup crumbled cotija cheese

1. In a large salad bowl, layer the lettuce, cucumbers, corn, carrots, and peppers. Spread the oranges over the salad.
2. In a mixing bowl, whisk together the mayonnaise, milk, honey, chipotle, adobo, orange juice, zest, cumin, oregano and cilantro. Spread over the top of the salad, and sprinkle with the cheese. Cover and refrigerate at least 4 hours, or overnight. Serve the salad cold.

 
Chipotle Corn Dip
Serves 4-6

2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 cups corn kernels, cut from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Tortilla chips for serving

1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight.
5. Serve the dip garnished with cilantro and serve with tortilla chips.
6. Cook’s note: This dip is also delicious warmed; After cooking the corn mixture, add the remaining ingredients to the skillet, over low heat and cook until the mixture is warmed. Transfer to a fondue pot to keep warm.

 
Cucumber Salad
Serves 4

1/2 pound Persian cucumbers, scrubbed, ends trimmed, and cut into 1/2-inch rounds
1/4 cup finely chopped red onion
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper

1. In a mixing bowl, combine the cucumbers, onion, vinegar, and oil. Toss to coat. Season with salt and pepper.
2. The salad will keep in the refrigerator for up to 3 days. If you have tomatoes, they are perfect in this salad as well.

 
Carrot Pickles
Makes about two 8-ounce jars

1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel or dill seeds
1 1/2 tablespoons coarse sea or kosher salt
1 bay leaf

1. Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (Use a non-reactive pot.) When the water boils, drop the carrots in and simmer for one minute.
2. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool to room temperature, then put into jars and chill.

 
Bistro Carrot Salad
Serves 4

One bunch carrots, scraped, and shredded
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Put the carrots into a bowl.
2. In a small bowl, whisk together the vinegar, mustard, honey, cumin and oil. Season with salt and pepper.
Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.

 
Grilled Nectarine Salad
Serves 6

This cake is standard in Vienna with afternoon coffee.

3 nectarines, halved and pitted
Raw sugar
One bag mixed lettuces, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata

1. Preheat the grill or a grill pan. Dip the cut side of the nectarines into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the nectarines are softened, and the cut side is caramelized.
2. Remove from the grill and keep warm.
3. Put the lettuce into a salad bowl.
4. In a small bowl, whisk together the juice, mustard, vinegar, honey and oil. Season with salt and pepper.
5. Pour some of the dressing over the lettuce and toss to coat.
6. Plate the salad, and top with a grilled nectarine half, and sprinkle with crumbled feta.

 
Pasta Carbonara with Summer Squash
Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups summer squash, cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and squash until it begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

 
Summer Squash and Pepper Saute
Serves 4-6

Similar to Pepperonata, this saute is terrific with grilled meats, chicken and seafood.

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 large red onion, thinly sliced into 1/2 moons
3 cups diced summer squash
1/2 pound Italian long peppers, cored and cut into 1/2-inch rounds
1 cup tomato puree
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a large skillet, heat the oil, saute the garlic in the oil for 30 seconds, until fragrant.
2. Add the onion, and saute another 2 to 3 minutes until it begins to soften.
3. Add the squash, and peppers, tossing in the oil. Saute for 10 minutes turning frequently, until the peppers and squash begin to soften, and the squash has turned golden.
4. Add the tomato puree, season with salt and pepper and simmer for another 10 to 15 minutes until the mixture has thickened. Serve the saute warm or at room temperature garnished with grated Parmigiano.

 
White Nectarine Bellini
Serves 4

The original Bellini is made with pureed white peaches at Harry’s bar in Venice. This version is just as delicious. At Harry’s the concoction is pink because they bury the peach pits in the peach puree.

1 pound white nectarines, peeled, pitted and cut into chunks
One 750ml bottle Prosecco, chilled
Thinly sliced lime for garnish

1. Put the nectarine flesh into a blender, and puree. Transfer to a pitcher and refrigerate at least 4 hours.
2. When read to serve spoon 1/4 cup of the nectarine puree into a wine glass. Top off with prosecco and serve garnished with a lime slice.

 
White Nectarine Streusel Muffins
Makes 1 dozen

1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white nectarines, peeled, pitted and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine

1. Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3. Add egg, beating until blended.
4. Combine 2 1/3 cups flour, baking powder, and salt.
5. Add the flour mixture to butter mixture alternately with milk, stirring well after each addition.
6. Stir in vanilla extract, and fold in chopped nectarines.
7. Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
8. Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs.
9. Sprinkle evenly over muffin batter. Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

 
Strawberry Rhubarb Crumble
Serves 6-8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice
1.  Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.

For the Crumble

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times. 
2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato. 
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins.

 
Rhubarb Compote
Makes about 2 cups

1 pound rhubarb, cut into 1/2-inch slices
2 cups sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 cup orange juice
1/4 teaspoon grated orange zest

1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed.
2. Simmer for 30 to 45 minutes until thickened and jam like.
3. Puree with an immersion blender if desiring a smoother consistency.
4. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
The compote is delicious on pound cake, scones, toast, or ice cream.

 
Japanese Sweet Potato Hash
Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

 
Roasted Japanese Sweet Potatoes with Miso Maple Butter
Serves 4

1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco or Frank’s hot sauce

1. Preheat the oven to 400 degrees, a prick the potatoes with the sharp point of a paring knife in several places. Roast for 50 to 60 minutes.
2. In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
3. When the potatoes are soft, remove from the oven, place on a plate, split in half, drizzle with the miso maple butter, and serve.

 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce App HERE

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Farmers’ Market Box 6-20-2019


 

This week’s local produce and featured farms:

Carrots - Weiser Family Farms
Rainbow Chard - Be Wise Ranch
Sweet White Corn - Black Sheep Farms
FennelBlack Sheep Farms
Peruvian Purple Potatoes - Weiser Family Farms
Apricots - Scott Farms
Black Splendor Plums - Scott Farms
Mini Roma Tomatoes -  Dassi Family Farms

Farmer’s Choice:

Be Wise Strawberries - Be Wise Ranch
Italian Sweet Long Peppers - Kong Thao
White Nectarines - Ken’s Top Notch Produce

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Apricot Tart Tatin
Makes one 9-inch Tart

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 pound (about 6 medium) apricots, cut in half and pitted
1 sheet puff pastry
Crème fraiche, ice cream or whipped cream for garnish

1. Preheat the oven to 400 degrees.
2. In an ovenproof 9-inch skillet, melt the butter, add the sugar and stir until the mixture begins to turn a light golden brown.
3. Arrange the apricots cut side down on top of the butter and sugar and cook for about 4 to 5 minutes until the apricots begin to caramelize.
4. Cut the puff pastry to fit the skillet, and lay atop the apricots, tucking in the sides.
5. Bake for 20 to 25 minutes until the puff pastry is golden brown.
6. Remove from the oven, using a serving platter that is at least 2-inches larger in diameter than the skillet, put the plate on top of the puff pastry, and quickly flip the tart onto the plate.
7. Let cool for 20 minutes before cutting into wedges and serving with a dollop of crème fraiche, ice cream or unsweetened whipped cream.

 
Roasted Herbed Smashed Purple Potatoes
Serves 4-6

1 pound Purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves crumbled
1 cup crumbled goat cheese (optional)

1. Put the potatoes in water to cover and bring to a boil. Simmer for 30 to 35 minutes until just tender, when pierced with a paring knife. Drain and set aside.
2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
3. In a bowl, combine the oil, salt, pepper, thyme, and sage. Drizzle a layer of the herbed oil onto the baking sheet.
4. Using an oven mitt, put a potato onto the baking sheet, and press down to flatten the potato. Repeat with the remaining potatoes.
5. Drizzle each potato with the remaining herbed oil and roast for 30 minutes.
6. Top with the goat cheese and roast another 10 minutes until the goat cheese is melted. Serve with roasted meats poultry or seafood.

 
Portuguese Sausage and Potato Soup
Serves 6

2 tablespoons extra virgin olive oil
1/2 pound Portuguese sausage, or smoked sausage, cut into 1/2-inch slices and then 1/2 moons
1/2 cup finely chopped onion
2 garlic cloves, minced
3 carrots, finely chopped
1 bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
1 pound purple potatoes, scrubbed, and cut into 1-inch chunks
6 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, add the sausage, onion, garlic and carrots, and saute until the onion begins to soften. Add the chard and toss to coat with the oil in the pan.
2. Add the potatoes and broth, bring to a boil, and simmer, uncovered for 30 minutes until the potatoes are tender.
3. Season with salt and pepper and serve.
4. The soup will keep in the refrigerator for up to 5 days and is best when made ahead for the flavors to get to know each other.

 
Fennel, Corn and Tomato Slaw
Serves 4-6

One fennel bulb, fronds removed, and root end trimmed
2 ears white corn, kernels scraped from the cob
1 cup diced mini Roma tomatoes
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 tablespoon honey
1/4 cup finely chopped basil
Salt and pepper
1 cup chopped fresh mozzarella
1. Slice the fennel bulb thinly on a mandoline, then chop finely, and add to a salad bowl.
2. Add the corn and tomatoes and toss to combine.
3. In a small bowl, whisk together the oil, mustard, vinegar, honey and basil. Season with salt and pepper.
Toss with the fennel mixture, add the mozzarella, toss again and serve.

 
Pasta with Fresh Tomato Sauce
Serves 4-6

2 tablespoons extra virgin olive oil
1 basket mini Roma tomatoes, chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely sliced basil leaves
Basil leaves for garnish
Freshly grated Pecorino Romano or Parmigiano Reggiano
One pound fresh Tagliatelle or other wide flat pasta such as fettucine, cooked two minutes short of al dente
1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese for garnish

1. In a large skillet, heat the oil, and add the tomatoes, sautéing over medium high heat, until the tomatoes begin to give off some liquid.
2. Season with salt, pepper, and add the sliced basil leaves.
3. Simmer for about 3 minutes, then toss in the pasta, stirring until the pasta is coated with the sauce. Serve the pasta garnished with grated cheese and basil leaves.

 
Austrian Plum Cake
Serves 6-8

This cake is standard in Vienna with afternoon coffee.

4 large eggs, separated and at room temperature
Pinch salt
10 tablespoons (140 g) unsalted butter, softened
2/3 cups (150 g) sugar
1/3 cup sour cream
1 teaspoon vanilla paste or extract
Pinch cinnamon (optional)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pound plums, halved and pitted
Powdered sugar for dusting

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray. Set aside.
2. Beat the egg whites with a pinch of salt until stiff. Set aside until needed.
3. In a separate bowl, cream the softened butter and sugar for a few minutes.
4. Add the egg yolks, one at a time, beating well after each addition. Mix until thick and pale, about 3-5 minutes.
5. Add sour cream, vanilla, and cinnamon. Mix until well combined.
6. Mix all-purpose flour and baking powder and add to the batter. Mix just until combined.
7. Fold in the beaten egg whites.
8. Spread the batter evenly with a spatula.
9. Place the halved plums on top, skin side down.
Bake the cake for about 25-30 minutes until golden and a skewer inserted into the middles comes out clean. Cool completely and sprinkle with powdered sugar

 
Balsamic Roasted Plum Crostini with Ricotta
Serves 6-8

For the Crostini

Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Fruit and Finishing

1 pound plums, pitted and coarsely chopped
1/2 cup sugar
1/2 cup aged balsamic vinegar
Grated zest of 1 orange
Salt and freshly ground black pepper
1 cup whole milk ricotta
1/4 cup finely chopped basil

1. Preheat the oven to 350 degrees and coat the inside of a baking dish with non-stick cooking spray.
2. Combine the plums, sugar, vinegar and orange zest in a bowl, and pour into the baking dish.
3. Roast for 45 minutes, until the mixture has thickened. Remove from the oven, and season with salt and pepper when cooled. The fruit can be refrigerated for up to 2 weeks.
4. To serve, spread some of the ricotta onto the crostini, top with the plum mixture, and garnish with the basil.

 
Curried Carrot Soup
Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup coconut milk
1/4 cup finely chopped Italian parsley or cilantro
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the coconut milk, and cilantro or parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

 
Field Greens with White Nectarines and Gorgonzola
Serves 4

1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
1/2 cup vegetable oil
Salt and pepper
6 cups field greens
2 white nectarines, pitted, and sliced into wedges
1 cup crumbled gorgonzola dolce

1. In a small bowl, whisk together the vinegar, honey, mustard, shallot and oil. Season with salt and pepper.
2. In a salad bowl, toss the field greens with some of the dressing, and plate the salad.
3. Arrange nectarines over the salad and sprinkle with the gorgonzola. Drizzle with more dressing and serve.

 
Balsamic Italian Peppers
Serves 4

3 tablespoons extra virgin olive oil
1/2 pound Italian long peppers, cored, seeded and thinly sliced lengthwise
3 garlic cloves, minced
1/4 cup aged balsamic vinegar
Salt and pepper

1. In a large skillet, heat the oil, and saute the peppers until they begin to soften a bit.
2. Add the garlic, saute for 3 to 4 more minutes, add the balsamic vinegar, and saute until the vinegar has been absorbed.
Season with salt and pepper and serve warm or at room temperature.

 
Strawberry Soup
Serves 6

2 pints fresh strawberries
1 teaspoon instant tapioca
1 cup orange juice
1 tablespoon lemon juice
Dash of ground cinnamon
Dash of ground allspice
cup sugar
1 teaspoon lemon zest
1 cup buttermilk
Lime slices and whole strawberries for garnish

1. Remove the stems from the berries and place in a food processor or blender.
2. Puree the berries, transfer to a medium 2 quart saucepan, and place over medium high heat.
3. Add the tapioca, orange juice, lemon juice, cinnamon, and allspice. Bring to a boil, stirring constantly with a whisk. Cook over moderate heat, stirring until the mixture thickens.
4. Remove from the heat and add the sugar stirring until dissolved.
5. Refrigerate the soup until it is chilled. If you are in a hurry, pour the soup into a serving bowl, and set the bowl into a larger bowl filled with ice. Stir the soup occasionally until it is cool.
6. Whisk in the lemon zest and buttermilk. Refrigerate or freeze until ready to serve. Serve chilled, garnished with lime slices, and a whole strawberry.

 
Strawberry Orange Curd Tart
Serves 6-8

For the Crust

2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits

1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
3. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely

For the Orange Curd

1 cup sugar
6 large eggs
1/2 cup fresh orange juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
2. Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow to cool completely.
3. The curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.

To Assemble

3 cups fresh strawberries, hulled
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish

1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.

 
@Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce App HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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