Archive for September, 2019

Farmers’ Market Box September 26th 2019


 

This week’s local produce and featured farms:

Baby Bunch Carrots - D’Acquisto Farms
Eggplant - Point Loma Farms
Cho Juro Asian Pears - Penryn Orchard Specialties
Baby Mixed LettuceTerra Madre Gardens
Pimento PeppersBeylik Farms
Fingerling Potatoes - Weiser Family Farms
Valencia Oranges - Friends Ranch
Beefsteak Tomatoes - D’Acquisto Farms

Farmer’s Choice:

Japanese Cucumbers - Tamai Family Farms
Brown Turkey Figs - Peoples Plus Organics
Black Kat Plums - Fair Hills Apple Farm

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

 
Pizza Pie Potatoes
Serves 6
1 pound fingerling potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound Beefsteak tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

 
Pimento Cheese
Makes 2 cups

Pimento cheese is standard fare in the South; served with crackers or mixed into mac and cheese.

3 large pimento peppers
4 oz. cream cheese, at room temperature
1/2 cup mayonnaise
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground white pepper
1/8 tsp. smoked paprika
1/4 cup finely chopped bread and butter pickles
4 cups grated sharp cheddar cheese

1. Preheat the broiler. Lay the peppers on a foil lined baking sheet. Roast the peppers, until they begin to blister on all sides, turning them. Turn off the broiler when the peppers are blistered on all sides. Allow them to cool in the turned off oven for 1 hour.
2. Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers.
3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, and cheddar cheese and stir again.
4. Fold in the diced pimentos.
5. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.

 
Roasted Peppers
Serves 4-6

Serve these peppers as a contorno (side dish) or on crostini topped with Pecorino cheese for an apperitivo.

1 pound pimento peppers
1/2 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, sliced
1/3 cup aged balsamic vinegar

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Core and seed the peppers, cut them into quarters, if large into eighths.
3. In a bowl, combine the oil, peppers, and season with salt and pepper. Lay onto the baking sheet in a single layer.
4. Roast for 25 to 35 minutes turning once, until the peppers are tender. Remove from the oven, and transfer to a bowl. Add the vinegar and stir to coat. Allow to cool at room temperature. Remove the garlic cloves, and season with salt and pepper before serving.

 
Spigarello and Potato Gratin
Serves 6

1 pound fingerling potatoes, scrubbed
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 shallot, finely chopped
1 bunch spigarello, tough stems removed and chopped
Salt and pepper
2 to 3 tablespoons heavy cream or milk
2 tablespoons unsalted butter
1/2 cup cubed Provolone cheese
1/4 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. While the potatoes are boiling, heat the oil in a large skillet, add the garlic and shallot and swirl in the pan for 1 minute until the shallot is softened.
3. Add the spigarello, season with salt and pepper and saute until the spigarello is wilted.
4. Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
5. When the potatoes are tender, remove them from the water, and drain well in a colander.
6. Add them to the spigarello, and mash them together. This will be a rough mash with chunks of potato.
7. Add milk or cream to smooth the mixture and add the butter and provolone and stir to distribute the cheese in the mixture.
8. Transfer the mixture to the prepared baking dish. Sprinkle with the Parmigiano and bake for 20 to 25 minutes until the Gratin is golden brown and the cheeses melted. Allow to rest for 5 minutes before serving.

 
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 heavy cream
1/4 cup finely chopped Italian parsley
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 cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

 
Roasted Honey Carrots
Serves 4

1 bunch orange carrots, tops removed, scrubbed/peeled, cut into quarters
1/4 cup honey
1/2 teaspoon (or more) ground cumin
Few drops Sriracha
Carrot tops

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a bowl, combine the carrots, honey, cumin and Sriracha.
3. Lay on the baking sheet in one layer and bake for 20 to 25 minutes.
4. Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish.
5. Carrot tops can also be made into a pesto.

 
Spicy Asian Eggplant
Serves 4

2 tablespoons oyster sauce 
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon chili garlic oil 
1 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/2 cup vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1 eggplant, stem end removed, and diced
1 teaspoon sesame seeds for garnish
1 scallion, finely chopped using the white and tender green parts

1. In a mixing bowl, whisk together the oyster sauce, soy, rice vinegar, sugar, chili garlic oil, hoisin, sesame oil and cornstarch. Set aside.
2. Heat the oil in a wok, swirl the garlic and ginger in the wok for 30 seconds until fragrant.
3. Add the eggplant, and cook until the eggplant is golden brown, they may take about 15 minutes.
4. Remove all but 1 tablespoon of the oil from the wok, add the sauce to the eggplant, and cook until the sauce is thickened. Serve garnished with sesame seeds and scallions.

 
Roasted Orange Chicken
Serves 4-6

8 boneless chicken breasts (skin on)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup finely chopped onion
1 cup orange juice
1/2 cup chicken broth
2 tablespoons honey
2 sprigs fresh thyme
1 teaspoon cornstarch mixed with 1 tablespoon water or orange juice
salt and freshly ground black pepper
2 Valencia oranges, sliced into 1/2-inch half moons
2 tablespoons chopped Italian parsley

1. Preheat the oven to 400 degrees.
2. Sprinkle the chicken with thyme, oregano, salt and pepper.
3. In a large oven proof skillet, or Dutch oven, heat the oil and butter, add the garlic and onion, and saute for 1 minute. Brown the chicken skin side down, turn and brown on the other side.
4. Add the juice, broth, honey and rosemary. Bring to a boil, and transfer to the oven. Roast for 15 minutes until an instant read meat thermometer inserted into the thickest part of the chicken registers 160 degrees.
5. Remove the chicken from the sauce and cover with aluminum foil.
6. Bring the sauce to a boil, add the cornstarch mixture and bring to a boil.
7. Season the sauce with salt and pepper, add the orange slices, and parsley. Remove the thyme sprigs.
8. Pour over the chicken on the platter and serve.

 
Plum and Onion Jam
Makes 2 cups

This jam is delicious served on a cheese board with salty cheeses.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 sweet onions, finely chopped
2 teaspoons finely chopped thyme
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 plums, pitted, and chopped
1/4 cup aged balsamic vinegar
Salt and pepper

1. In a large skillet, heat the butter, and oil add the onions and thyme, and saute until the onions begin to turn translucent. Add the sugar, salt and pepper. Cook until the onions being to caramelize.
2. Add the plums, and continue to cook, until the mixture is jam-like.
3. Add the vinegar. Cool, cover and refrigerate for up to 1 month.

 
Korean Short Ribs
Serves 4-6

4 garlic cloves
1 cup soy sauce
1/3 cup sugar
3 Asian pears, peeled, cored and chopped
3 tbsp honey
3 tbsp Japanese rice wine
3 tbsp sesame oil
2 tsp pepper, or more depending on your taste.
3 pounds boneless short ribs

1. In a blender or food processor, combine the garlic, soy, sugar, pears, honey, rice wine, sesame oil, and pepper and puree.
2. Pour the mixture into a zip-lock bag and add the short ribs. Seal the bag and refrigerate for 4 hours or up to 24 hours.
3. Drain the marinade into a saucepan and bring to a boil for 10 minutes.
4. Preheat the grill and grill the short ribs until they are browned on all sides—this may take 5 minutes per side. They should be medium rare on the inside. Remove from the grill and allow to rest for 5 minutes before serving.

 
Baby Lettuce Salad with Roasted Brown Turkey Figs
Serves 4

1 pound brown turkey figs, quartered
1/4 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon finely chopped thyme
1 bag baby lettuces, washed and spun dry
1/4 cup aged balsamic vinegar
2 tablespoons orange juice
1/2 cup extra virgin olive oil
Salt and pepper
Shavings of Parmigiano Reggiano for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Lay the figs onto the baking sheet.
3. In a mixing bowl, whisk together the oil, honey and thyme.
4. Drizzle over the figs, and roast for 15 to 20 minutes until caramelized. Remove from the oven and cool.
5. Put the lettuce into a salad bowl.
6. In a mixing bowl, whisk together the vinegar orange juice and oil. Season with salt and pepper.
7. Toss the salad with some of the dressing, plate the salad and arrange a few figs onto each plate. Drizzle with additional dressing, if desired, garnish with shavings of Parmigiano Reggiano and serve.

 
Greek Yogurt Cucumber Dip
Serves 4

1 pound brown turkey figs, quartered
1/4 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon finely chopped thyme
1 bag baby lettuces, washed and spun dry
1/4 cup aged balsamic vinegar
2 tablespoons orange juice
1/2 cup extra virgin olive oil
Salt and pepper
Shavings of Parmigiano Reggiano for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Lay the figs onto the baking sheet.
3. In a mixing bowl, whisk together the oil, honey and thyme.
4. Drizzle over the figs, and roast for 15 to 20 minutes until caramelized. Remove from the oven and cool.
5. Put the lettuce into a salad bowl.
6. In a mixing bowl, whisk together the vinegar orange juice and oil. Season with salt and pepper.
7. Toss the salad with some of the dressing, plate the salad and arrange a few figs onto each plate. Drizzle with additional dressing, if desired, garnish with shavings of Parmigiano Reggiano and serve.

 
Japanese Cucumber Salad
Serves 4

This salad would be the perfect accompaniment for the Korean Short Ribs above.

1 pound Japanese cucumbers, scrubbed and thinly sliced on a mandoline
1/4 cup rice vinegar
1 garlic clove, minced
1/2 teaspoon grated ginger
1 tablespoon sugar
1 tablespoon soy sauce
2 teaspoon sesame seeds

1. Put the cucumbers into a bowl.
2. In another bowl whisk together the remaining ingredients except the sesame seeds. Taste the dressing for flavor balance (more sugar/soy, etc.)
Pour over the cucumbers, toss to coat, cover and refrigerate for at least 4

 
Plum Ginger Crumble
Serves 4

1 pound plums, pitted, and cut into wedges
2 teaspoons cornstarch
2 teaspoons orange juice
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup sugar
1 1/2 cup all-purpose flour
3/4 cup brown sugar
1/2 cup unsalted butter cut into cubes

1. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. In a mixing bowl, combine the plums, cornstarch, orange juice, ginger, nutmeg and sugar. Pour into the baking dish.
3. In a food processor pulse the flour, sugar, and butter on and off until it begins to come together. Crumble over the top of the fruit.
4. Bake for 45 minutes to 1 hour, until the fruit is bubbling, and the crumble is golden brown. Allow to rest about 30 minutes before serving with vanilla ice cream, crème fraiche, or unsweetened whipped cream.

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

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Farmers’ Market Box September 19th 2019


 

This week’s local produce and featured farms:

Carrots - D’Acquisto Farms
Eggplant - Point Loma Farms
Hosui Asian Pears - Penryn Orchard Specialties
Baby Mixed LettuceTerra Madre Gardens
ArugulaTerra Madre Gardens
Delicata Squash - Tutti Frutti Farms
Warren Pears - Frog Hollow Farm
White Corn - Black Sheep Farms

Farmer’s Choice:

Passion Fruit - Hong Sky Farms
Dragon Fruit - Tony Do’s

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

 
Crostini with Carrot Pesto
Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.

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 Carrots

1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving

1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

 
Roasted Delicata Squash Arugula Salad
Serves 4

Delicata squash makes the most delicious chips to serve with dip (blue cheese is my fave), follow the directions for roasting the squash, sprinkle with coarse salt, and cool. Store in zip-lock type bags for up to 5 days.

1 delicata squash, halved lengthwise, seeded and cut into 1/2-inch pieces
Extra virgin olive oil
Salt and pepper
1/4 cup rice vinegar
1/4 cup apple cider
2 teaspoons finely chopped shallot or red onion
1/2 cup vegetable oil
Salt and pepper
1 bunch arugula, washed, spun dry, any tough stems removed
1/2 cup crumbled gorgonzola cheese for garnish (optional)

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, toss the squash with extra virgin olive oil to coat, then sprinkle liberally with salt and pepper.
3. Roast for 10 to 15 minutes until the squash is crispy. Allow to cool.
4. In a mixing bowl, whisk together the vinegar, cider, shallot, and oil. Season with salt and pepper.
5. Put the arugula into a bowl and toss with some of the dressing.
6. Plate the salad and garnish with the squash and blue cheese if desired. Drizzle the squash with a bit of the dressing if desired.

 
Five Spice Asian Pears
Serves 4

These are a delicious garnish for roasted poultry or pork, but also make an amazing dessert served with crème fraiche, or ice cream. If you have a lot of syrup left, boil it down for about 20 minutes until thickened, then cool, and store in the freezer. It’s great as a basis for cocktails, or as a drizzle over pound cake and other desserts.

1/4 cup unsalted butter, melted
3/4 cups firmly packed light brown sugar
½ cup dry sherry
1/2 teaspoon 5 spice powder
1 cup pear nectar
4 firm Asian pears, peeled, cored and cut in half

1. In a Dutch oven, stir together the butter, sugar, sherry, spices, and pear nectar until the sugar and butter are melted. Add the pears turning them in the liquid to coat them.
2. Cover and cook on medium heat, turning the pears every 10 minutes until they are tender. This should take about 30 minutes.
3. Carefully remove the pears with a slotted spoon to a serving platter. Spoon the liquid over the pears. Serve warm, or chilled.

 
Braised Chicken with Pears
Serves 6

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
6 boneless skinless chicken breasts
Salt and pepper
1 large yellow onion, thinly sliced into 1/2 moons
1 pound Warren pears, peeled, cored, and cut into 4 wedges
2 tablespoons brown sugar
1/2 cup pear nectar
1/2 cup chicken broth
1/4 cup heavy cream mixed with 1 tablespoon cornstarch
Salt and pepper

1. In a large skillet with high sides, melt the butter and oil. When the foam subsides add the chicken and cook until the underside is browned, turn and cook to brown the other side. Remove the chicken to a plate, add the onion pears, and sugar, saute until the onions are translucent, and beginning to caramelize.
2. Add the pear nectar and broth to the pan and return the chicken to the pan. Simmer for 10 to 15 minutes (uncovered) until the chicken is cooked through. (160 degrees on an instant read meat thermometer)
3. Using a slotted spoon, arrange the pear and onion mixture on a serving platter, top with the chicken.
4. Add the cornstarch mixture to the sauce, and bring to a boil, until the sauce is thickened. Season with salt and pepper, pour some over the chicken, and serve the rest on the side.
This dish is delicious served with buttered noodles, over polenta, or rice.

 
Grilled Eggplant Caprese
Serves 6

Extra virgin olive oil
1 pound eggplant, sliced 1/2-inch thick (skin on)
Salt and pepper
8 to 12 ounces fresh mozzarella, sliced
2 beefsteak tomatoes, sliced 1/2-inch thick
Basil leaves

1. Preheat the grill or a grill pan. Brush the eggplant with extra virgin olive oil, season with salt and pepper, and grill until the underside is just beginning to turn golden, turn and grill the other side.
2. Arrange the eggplant on a serving platter arrange mozzarella, tomato slices and basil leaves on the eggplant.
3. Season with salt and pepper, and drizzle generously with extra virgin olive oil.
Cook’s note: the eggplant can be grilled ahead of time, cooled and refrigerated overnight. Make sure to bring the eggplant, mozzarella and tomatoes to room temperature before serving.

 
Baby Lettuce with Roasted Pear Salad
Serves 4

1 pound Warren pears, sliced into 8 wedges
Raw sugar
1/4 cup rice vinegar
1/4 port wine
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 bag mixed baby lettuces
1/2 cup toasted walnuts

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets.
3. Roast for 20 to 25 minutes, until the pears are tender, and the sugar has caramelized. The pears should be golden brown and dry. Allow to cool to room temperature.
4. In a small bowl, whisk together the vinegar, port, mustard, and oil. Season with salt and pepper.
5. Toss the lettuce with the dressing and plate the salad.
Garnish the salad with the pears, and walnuts. Drizzle with a bit more of the dressing and serve.

 
Dragon Fruit Smoothie
Serves 2

1 dragon fruit, diced
1/2 cup fresh strawberries, stems removed and halved
1/2 cup fresh pineapple
1/2 cup coconut cream
2 tablespoons honey
1 cup crushed ice
1/2 cup fresh lime juice

1. In a blender, combine all the ingredients, and blend until smooth. Pour into tall glasses and enjoy at once.

 
Corn and Clam Chowder
Serves 6

4 cups vegetable broth or water
2 cups diced Yukon gold or red potatoes
2 medium carrots, diced
8 strips thick cut bacon, cut into ½-inch dice
1/2 cup finely chopped onion
2 ribs celery, chopped finely
1 teaspoon dried thyme leaves
1/4 cup flour
Two cans canned chopped clams, and their juice
2 cups corn kernels cut from the cob
1/2 cup heavy cream
Salt and more Tabasco to taste

1. In a saucepan, bring the broth, potatoes and carrots to a boil. Simmer for 10 to 12 minutes until the potatoes are tender. Drain, save the broth and vegetables.
2. In a Dutch oven, cook the bacon until it is crisp. Add the onion, celery and thyme, and saute until the onion is softened, about 5 minutes. Add the flour, and saute for 2 to 3 minutes to cook the flour.
3. Add 3 cups reserved broth or water and bring to a boil. Add the clams, carrots, potatoes, and corn, and simmer for 5 minutes. Add the cream, and season with salt and Tabasco. Serve warm.
Cook’s Note: You can omit the cream if you would like, add a bit more broth if desired.

 
Panna Cotta with Passion Fruit Sauce
Serves 6

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

 
@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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