Farm Dinner / Nov. 7 2009
Mixed Roasted Squash Soup
4 onions small dice
3 cloves garlic sliced
2 tbs fresh thyme
1/2 small jalapeno, seeded and ribs removed
Mix of 4-5 different hard squashes and pumpkins (butternut, acorn, buttercup, ambercup, etc.)
3-4 quarts vegetable or chicken stock
2 cups heavy cream
Preheat oven to 375ºF
Cut squashes open and remove the seeds. Place squashes cut side down on a roasting pan or cookie sheet. Roast until the flesh of the squashes is tender about 45 minutes. Scoop the flesh out of the squashes with a spoon.
While the squashes are roasting, place a large soup pot over medium high heat. Saute the onion with olive oil and a tbs of salt. Once the onions are tender and fragrant, add the fresh herbs and jalapeno. Add the flesh of the squashes to the soup pot.
Add enough stock to cover the flesh of the squash. Stir well and bring to a boil. Lower heat to medium low and cook for 20 minutes, stirring often. Remove from heat and puree the soup with a hand blender, blender or food processor. Add in cream, season with salt and pepper, and stir well.
Cider Braised Meatballs
5 lbs ground meat
1 onion, small dice
1 carrot, small dice
2 large ribs celery
1 cup panko bread crumb
1/2 cup milk
3 cloves garlic, minced
2 tbs chopped savory or thyme
1 tbs chopped parsley
1 egg
1/2 cup tomato ketchup
Soons apple cider
beef broth
Preheat oven to º350.
In a small sauté pan sweat the onion, carrot, celery, and garlic with a small amount of olive oil over medium heat.
In a large bowl place the bread crumb and milk together and mix well. Allow for the bread crumbs to sit for at least five minutes so that they can absorb all of the milk.
Remove the vegetable mixture from the sauté pan and allow to cool. Once cool mix it in with the bread crumbs and stir well. Add the fresh herbs, eggs, and ketchup and mix well once again.
Add in the chopped meat and mix until it is just combined. Make sure that you do not over mix or heat up the meat by mixing too long. Season with salt and pepper. Form into 2.5 ounce balls. I recommend making a small test patty to assure that the mixture is seasoned properly.
Saute the meat balls with olive oil or deep fry until golden brown. Place in a baking dish. Cover half way with apple cider and then add enough beef broth to cover 3/4 of the way up on the meatballs in the baking dish. Cover with aluminum foil and bake for 20 minutes.
Root Vegetable Mash
3 carrots, peeled and cut in 1/2” dice
1 Rutabaga, peeled and cut in 1/2” dice
3 parsnips, peeled and cut in 1/2” dice
1 celery root, peeled and cut in 1/2” dice
2 lbs Yukon gold or fingerling potatoes
1/4 cup olive oil
Creamed Leeks
3 tbs butter or olive oil
6 large leeks, sliced and washed
1 bulb garlic, sliced thin
2 cups veg or chicken stock
Preheat oven to 425ºF
Toss all of the vegetables and olive oil together, season with salt and pepper and lay out on a cookie sheet. Roast for about 20 minutes or until the vegetables are tender. Check after ten minutes to make sure that the vegetables are not burning in the corners. If they are burning stir with a spoon and lower temperature to 375ºF.
While the vegetables are roasting place the sliced leeks in a large pot and sauté with butter over medium high heat. Add a tbs of salt to help with the cooking process. After about five minutes add the cream and chicken stock. Cover the pot and cook for ten minutes. Remove the lid to the pot and cook for an additional five minutes or until the leeks start to thicken.
Combine the roasted vegetables with the leeks and mix well. Remove the pot from the heat and mash with a potato masher to desired consistency (I prefer this to be chunky.) Season with salt and pepper.
--from Blossom Bash 2009--
Chef Shawn's yummy grilled potato salad, featuring Soons apples of course!
All ingredients available at Soons :)
1 red onion, sliced 1/4" thick
several shallots, diced
2 lbs. Fingerling or Yukon Gold potatoes, sliced long ways 1/4" thick
1 apple - we used Crispin- diced
1/2 cup small diced celery
1/2 cup honey-toasted sunflower seeds
1/2 cup Soons buttermilk ranch dressing
EVOO
Toss potatoes and onions with olive oil. Grill on medium high; grill about 5 minutes on both sides or until tender. Cut them down to bite size, add to the rest of the ingredients in a bowl, mix in dressing and season with salt and pepper to taste ...enjoy!
-- Butternut Squash Soup --
(Nov 10 2008 demo)
- 2 butternut squash, Peeled, seeds removed, and diced
- 2 large onions, diced
- 5 cloves garlic, diced
- 2 tablespoons extra-virgin olive oil
- 2 12 oz. cans coconut milk
- 1 vanilla bean
- 4 cups apple cider
- 4 cups water or veg stock
- 1 recipe apple salsa
1. In a large soup pot saute onions, garlic, and oil over medium heat until caramelized for about ten minutes. Add in diced squash and cook for an additional five minutes.
2. Add in the coconut milk and vanilla bean and cook for an additional five minutes or until coconut milk is reduced to a thick consistency.
3. Add in the apple cider and water and cook over medium low heat for about 20 minutes or until the squash is soft and very tender.
4. Puree the soup in a blender or with a hand/immersion blender and add salt according to personal taste.
5. Garnish each bowl with a tablespoon or two of apple salsa. |
Apple Salsa for Butternut Squash Soup
- 2-3 Green Apples, Small Dice
- 1 tablespoon rice wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sambal chili garlic paste
- 1 teaspoon salt
Mix all of the ingredients in a bowl and serve with butternut squash soup |
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From our Aug 18 demo & tasting --
----- Ratatouille ----
INGREDIENTS
¼ cup extra-virgin olive oil
2 large eggplants, peeled and diced into 1/4" cubes
2 large zucchini or yellow squash, peeled and diced into 1/4" cubes
2 ears corn, kernels removed
1 red bell pepper, seeded and cut into 1/4" cubes
3 cloves of garlic, finely chopped
½ medium onion, small dice
2 large ripe tomatoes, peeled and diced into 1/4" cubes
¼ cup white wine
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon chopped mint
2 sprigs oregano, leaves removed and chopped
2 sprigs thyme, leaves removed and chopped
DIRECTIONS
1. Line a large plate or cookie sheet with paper towel. This will accommodate the different batches of sautéed vegetables.
2. In a large non-stick sauté pan heat about 1 Tablespoon of oil over medium high heat until it is hot and about to smoke. In batches add enough eggplant to cover the bottom of the pan and sauté for about 2-3 minutes until golden and tender. Remove from pan and drain on plate lined with paper towel. Repeat this process for the remaining eggplant, squash, corn, and red bell pepper.
3. Once the vegetables are sautéed, turn heat to medium, place the remainder of the olive oil in the pan, and add the onions and garlic. Cook until tender and fragrant stirring constantly to avoid burning. Add tomatoes and white wine. Cook for 2-3 minutes until the sauce has thickened. At this point add in oregano and thyme and cook for another 2 minutes. Add in the previously sautéed vegetables and cook till heated through. Remove from heat, add in the remaining herbs and taste for salt.
------- Peach Chutney ------
INGREDIENTS
1 tablespoon sesame oil 2 tablespoons canola or peanut oil
2 tablespoons chopped ginger 4 cloves chopped garlic
½ medium red onion, small dice 1 red bell pepper, seeded and small dice
8 peaches, peeled, pitted, and diced ½ cup golden raisins
2 star anise pods 1 cinnamon stick
½ can coconut milk
DIRECTIONS
Over medium heat, place both oils, garlic, and ginger in a saucepan. Heat until garlic and ginger are fragrant, about 2 minutes. Make sure you do not burn the garlic or ginger. Add in red onion and bell pepper and cook till soft about 5 minutes. Add peaches, raisins, coconut milk, and spices and cook for another 15 minutes. Serve hot or cold.
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From the 9/1 demo
--- Apples Foster ---
4 apples, peeled, cored, and sliced
¼ cup sugar
1 ½ ounces white rum
2 ½ tablespoons butter
1 tablespoon cinnamon
1. In a saute pan over medium heat, sprinkle the sugar
in the bottom of the pan. Allow for the sugar to
caramelize to a deep golden brown. Once brown add the
apples and toss well.
2. After a couple of minutes the apples will begin to
release their natural juice. Remove the pan from the
heat and add the rum. Cook for another five minutes to
help the alcohol to cook off.
3. Lower the heat to low and add the butter. Slowly
stir the mixture until the butter is melted. Finish
with cinnamon and serve over vanilla ice cream.
--- Gazpacho ---
4 medium tomatoes, peeled and quartered
1 cucumber, peeled, seeded, and diced
2 ½ tablespoons chopped onion
1 teaspoon finely chopped garlic
salt to taste
1. Remove the skins of the tomato by removing the core
and making a small x in the back of the tomato using a
paring knife. Place the tomatoes in boiling water for
about a minute or until the skins just start to split.
Place the tomatoes in a bowl of ice water and remove
skins.
2. Quarter the tomatoes and place in a blender along
with cucumber, onions, and garlic. Puree for about a
minute on high speed and slowly drizzle in the olive
oil. Turn off the blender and taste for salt. If
needed add salt and blend for another 30 seconds.
Serve with garden vegetable salsa.
--- Garden Vegetable Salsa ---
1 zucchini, small dice
1 yellow squash, small dice
1 cucumber, peeled, seeded, and small dice
1 red bell pepper, seeded and small dice
1 yellow bell pepper, seeded and small dice
2 tablespoons chopped mint
¼ cup extra-virgin olive oil
Mix all of the ingredients in a large bowl and season
with salt and pepper to taste. Serve as a garnish for
the tomato gazpacho.