Archive for the ‘Recipe’ Category
“Leftover” Turkey Stock
Wednesday, November 23rd, 2011Thanksgiving Recipe: Green Soul’s Healthy Collard Greens
Wednesday, November 9th, 2011Homegrown Recipe: Rainbow Chard Saute
Monday, August 29th, 2011
This dish is a great way to capitalize on a garden overflowing with chard.
When summer’s bounty just won’t quit, when your CSA box is overflowing with chard, there’s just one thing to do – cook it up! This is our go-to recipe to take down a bunch of chard in no time. Sure, we add a little bacon (we like Glen’s Bacon, available at the Fair Food Farmstand) but you could certainly leave it out (substitute olive oil) and keep this dish totally vegetarian.
Ingredients:
3 slices of thick cut bacon, sliced crosswise into 1/4 inch strips or lardons
1 medium onion, halved and sliced into thin strips
3 cloves garlic, sliced crosswise into thin chips
1/2 teaspoon crushed red pepper flakes, or to taste
1/4 cup of white wine
1 large bunch of rainbow chard, leaves removed from the stem
1/4 cup of toasted pine nuts
juice from half a lemon
Directions:
Place sliced bacon in a cold skillet (not cast iron), turn the heat on medium. Cook the bacon until it’s crispy and it’s fat has rendered. While the bacon is cooking, chop the chard leaves into one-inch slices, set aside. Chop the stems into 1/2 inch pieces, set aside. Remove the bacon and let cool and drain on a paper towel. Reserve one tablespoon of bacon fat, discard remainder.
With the heat still on medium, add the onions to the skillet and saute until tender, about 5 minutes. Salt and pepper to taste. Add the chopped chard stems and saute two to three minutes more. Add the garlic and the red pepper flakes and saute for one minute. Turn the heat up to medium high and add the white wine to deglaze the pan, scrapping up any brown bits off the bottom. Add the chard leaves and stir to combine with the onion mixture. Saute the chard until the leaves are wilted and soft, about 3 to 4 minutes. Remove from heat.
Once the leaves are wilted, toss in the pine nuts and squeeze the half lemon over the dish and serve.
Nikki Jean’s Famous Chocolate Chip Cookies
Friday, August 19th, 2011
Nikki Jean's famous Chocolate Chip Cookies
As promised in our earlier post about Singer/Songwriter Nikki Jean, here is her famous chocolate chip cookie recipe. Before you get started there are a few things to note:
- Nikki likes to weigh out her dry ingredients, if you don’t have a scale follow the alternative measures listed below
- Nikki swears by the silpat, she likes how the mat protects the cookies. If you don’t have one, use parchment lined cookie sheets instead
- Shortening is used to help stabilize the cookies, butter can be substituted if you prefer, but the cookies may not come out as ‘cakey’ as Nikki’s
- This recipe calls for the dough to rest overnight, keep this mind for planning purposes
- Depending on the size of your cookies, cooking time will vary
Nikki’s Famous Chocolate Chip Cookies
11 oz, all-purpose, unbleached flour (or 2 cups and 2tbls)
1.5 teaspoons baking powder
1/2 teaspoon kosher salt, ground in a mortar and pestle until fine
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
6 tablespoons unsalted butter
6 tablespoons shortening
7 oz light brown sugar (approximately 1 cup, packed)
2 oz of white sugar (approximately 1/4 cup)
6 oz Ghirardelli semi sweet choc chips (approximately 1/2 a bag)
6 oz Ghirardelli milk choc chips (approximately 1/2 a bag)
2 oz toffee chips (like Heath)
Special equipment – silpat mat, cookie sheets, stand mixer, kitchen scale
In a large bowl, stir together flour, baking powder and salt until well combined.
In a medium bowl, whisk together whole egg, egg yolk, vanilla and espresso powder
In the bowl of a standing mixer, using the paddle attachment on medium speed, mix butter and shortening together until creamy. Add brown and white sugar and cream together until light and fluffy. Add egg mixture and combine for 10 to 15 seconds. Place mixer on ’stir’ and slowly add the flour mixture until just combined, do not over mix the dough.
Turn the mixer off and add the chocolate and toffee chips, place the mixer on ’stir’ again and mix only until the chips are incorporated into the dough.
Empty the dough into a zip-top plastic bag and place in the refrigerator overnight, allow the dough to rest and the flavors to combine.
After dough has rested overnight, preheat oven to 325 ̊.
To make large cookies, use a 1/4 cup of dough and place on a silpat lined cookie sheet, giving each cookie enough room to spread. Place in a 325 ̊ oven, and bake for 7.5 minutes, rotate cookie sheet in oven and bake again for another 7.5 minutes (15 minutes total) or until the edges of the cookie are golden and the tops look set. Remove cookies from oven, take them off the cookie sheet and let cool on a drying rack.
Enjoy!