Tag Archives: garlic

Notch It Up!

I’m sure many of you have made something for your families that needed something extra, but you’re not quite sure what it is. Well, I may have the answer for you: Roasted Sweet Pepper and Tomato Sauce. This sauce has it all; it’s sweet, yet piquant, savory and adaptable to so many dishes. The secret is in the roasting. Roasting as we know deepens the flavor of all vegetables and this is no exception. Roasting is so helpful that you can make this sauce even with greenhouse peppers and tomatoes. For me, if I’m going to go through the process, why not make enough to put up? This sauce can be canned in a water bath for 15 minutes, or frozen in half-pint jars. If you roast one sheet pan of peppers, and one sheet pan of tomatoes and garlic it will yield about 5-6 half pints.

But the real deal is just how many uses you will have for it! I’m fond of plating a sauce under an entre like lamb meatballs (next week’s recipe) or cauliflower cake. You can spoon it over a piece of toast or an English muffin and top it with a poached egg. Spoon it over scrambled eggs, or hard boiled eggs or on a sandwich instead of mayo. You are only limited by your imagination!

Sweet peppers ready to be roasted
Halved tomatoes and garlic ready for roasting.

ROASTED SWEET PEPPER AND TOMATO SAUCE

INGREDIENTS:

  • 2 sweet peppers, your choice of color, but include one red, halved vertically and seeded
  • 2 tomatoes, cored and cut in half horizontally
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 head of garlic, tops trimmed just enough to expose cloves
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon pure maple syrup
Roasted peppers
Roasted tomatoes

INSTRUCTIONS:

  1. Preheat your oven to 425 degrees F.
  2. Line a large sheet pan with aluminum foil (if you are preparing a batch of quantity, line two baking sheets; using one for peppers and one for tomatoes). Place peppers, tomatoes and garlic on sheet pan.
  3. Baste vegetables with olive oil, then add your salt and pepper. Place in oven and set your timer for 20 minutes. Rotate trays from top to bottom and roast an additional 20 minutes. Remove the tomatoes and roast the peppers for approximately 20 minutes more. You want the peppers charred in various places. If doing a single batch place everything on one sheet pan and roast for 35 minutes.
  4. Let cool slightly, then with a paring knife, carefully pull off the skins of tomatoes, then repeat with the peppers. Discard skins. Squeeze the garlic out of its papery skins.
  5. In a blender or food processor, place your tomatoes, peppers, garlic, red wine vinegar, maple syrup and some additional salt and pepper. Blend or pulse for about 1 minute. Add an additional 3 tablespoons of olive oil and process again until smooth. Taste and adjust seasoning adding more vinegar, salt and pepper if needed.
  6. Pour into half pint jars and can or freeze.

Yield: 1 half pint

Roasted red pepper and tomato sauce just blended.

“An ounce of sauce covers a multitude of sins.” —Anthony Bourdain

Hunkering Down

Most of the leaves are off the trees, and the view from my window is brown and gray. We are preparing to self-quarantine for the winter. Our larder and freezers are full of food prepared during our growing season. For all practical purposes we are ready to be home. The wood is stacked and the farm put away for the season.

Winter is actually a much needed quiet time on the farm, regardless of the pandemic. Val and I have stacks of books at the ready. The days are centered around food, discussion, reading, writing and cribbage. It is a simple life that suits us. There are times when the only sounds are the ticking of clocks, the wind across the lake and the crackling of the wood stove. This quiet is the counterbalance to the pandemic and the political tension all around us. With open hands, rather than fists, we will heal our tattered hearts and listen.

The following recipe makes more Indian butter sauce than you will need for one head of cauliflower, but it freezes beautifully and can be at the ready the next time you want to make it. If you want a little more bulk, steam some jasmine rice and serve it along side. It soaks up that wonderful sauce; and you might not have leftovers. You also will want all your spices measured out before you make the sauce, so you can sprinkle them in all at once. Don’t be intimidated by the list of ingredients, it comes together rather quickly; and you will find it on your regular rotation.

Steamed cauliflower sections with Indian butter sauce ready for roasting.

ROASTED CAULIFLOWER WITH INDIAN BUTTER SAUCE

INGREDIENTS:

  • 1 large head of cauliflower, cut in quarters leaving as much of the green leaves as possible
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 large or 3 small shallots, minced
  • 2 teaspoons ground cumin
  • 2 teaspoon garam masala
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons freshly grated ginger
  • 2 large garlic cloves, grated on Microplane or minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28 ounce can fire-roasted diced tomatoes and their juices
  • 1 cup heavy cream
  • 1 teaspoon finely grated lime zest
  • Cooked jasmine rice (if using)
  • Chopped fresh cilantro, for serving
Roasted cauliflower with Indian butter sauce

INSTRUCTIONS:

  1. In a large pot over high heat, place a steamer basket, 2 cups water, and your quartered cauliflower. Cover, bring to a boil and steam for 10 minutes. Remove the cauliflower with tongs and gently let it drain on a clean kitchen towel. Preheat oven to 425 degrees F.
  2. Next, make you butter sauce. In a medium heavy sauce pan over medium high heat, melt 2 tablespoons of the butter, add the shallots and a pinch of salt; cook until golden brown, about 5-8 minutes.
  3. Stir in the garlic, ginger, red pepper flakes, cumin, paprika, garam masala, and lime juice. Sauté for another 2 minutes.
  4. Add the heavy cream, and tomatoes with their juices. Add salt and freshly ground black pepper to taste. Bring to a boil, then reduce heat to medium and simmer for 15 minutes, stirring occasionally. Take off heat and using a stick blender, blend until smooth. Add the remaining 2 tablespoons of butter, and lime zest.
  5. On a large baking sheet lined with parchment paper, place your drained cauliflower quarters evenly on it. Baste each quarter generously with sauce and roast for about 25 minutes.
  6. Place cauliflower on attractive platter and sprinkle with chopped fresh cilantro.

Serves 4

Beautiful roasted cauliflower, with Indian Butter Sauce
Enjoy!!

“Loneliness is the poverty of self; solitude is the richness of self” —May Sarton

Deep Roots

As we prepare to self-quarantine for the winter, I am wondering how many people really enjoy being home? What is the meaning of home for each of us? Is it easier to be home as we age? By the time I turned 30, I had already moved 36 times in my life. I remember never really feeling at ease or content when I was at home. The following 36 years I have moved 3 times. I have lived in a rural climate now for 14 years and I find that my sense of place has changed dramatically since I lived in the urban world.

My writing desk overlooks both marsh and lake. I face a large window that beckons I not only write, but rest in this environment. I stare at our bird feeders and the weather for long periods of time. I learn subtleties, and patterns of nature and the seasons. I find this calming; and who wouldn’t want to feel calmer during these days of upheaval?

It seems to me, when I lived in the city I was much more interested and connected to both entertainment and personal possessions. Being pleasing and accepted by people was of prime importance. It wasn’t until I began searching out periods of solitude and quiet that I began requiring those things to stay balanced. As I stay in one place, my roots grow deeper in the soil, providing a vessel for my own thoughts and perspectives. I feel held. My relationship with my wife is nurtured by this sense of place. We have our rhythms and interests that continue the story of this land. We both love the quiet, growing and cooking food along with sharing that food with others. For some, the meaning of roots is about tradition, for us the meaning of roots is about the land, food and relationships. Our relationships are based on mutual respect and love. They are reciprocal in the most fundamental of ways. We have each others backs. We can ask for help, and often it is given without request. There is laughter, discussion and heart. As Joni Mitchell once said, “All we ever wanted was to come in from the cold.”

The following recipe has some flexibility to it. I love purchasing (or growing) beets with greens. The greens are beautiful, healthy and add color and interest to this meal salad. If beet greens are not available, arugula or spinach are a good option, but use them raw rather than sautéed. I also enjoy alternative dressing ideas. The basic dressing uses extra-virgin olive oil, red wine vinegar and garlic. Try using extra-virgin olive oil, white wine vinegar and peach or apricot jam. Beets love being pared with stone fruits; or you can use orange juice. Free you imagination to add interest and surprise. If you find yourself out of capers, chop up some olives; and chevre or goat cheese can easily substitute for feta. No pistachios? Try toasted walnuts.

Savory, hearty and delicious

ROASTED BEET SALAD WITH FETA & PISTASCHIOS

INGREDIENTS:

  • 6 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoon red wine vinegar
  • 1 tablespoon minced garlic
  • 7 medium-large beets with greens
  • 1 cup water
  • 2 tablespoons chopped drained capers
  • 3/4 cup crumbled feta cheese (about 3 ounces)
  • 3 tablespoons chopped roasted pistachios
Beets ready to go into oven
Vibrant beet greens

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and fresh ground black pepper.
  2. Cut tops off beets; reserve greens. Arrange beets in single layer in a baking dish; add 1 cup water. Cover with aluminum foil and bake until beets are tender when pierced with a knife; about 1 hour 15 minutes. Let cool until you can handle them and peel off the skins. I pick them up with paper towels and slip them off.
  3. Cut beets in half and slice thinly. Transfer to large bowl and mix with capers and 1/4 cup dressing. Season with salt and freshly ground black pepper.
  4. Cut stems off beet greens and discard. Wash greens, then with some water still clinging to the leaves, transfer to large pot or skillet. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer to medium bowl and toss with enough dressing to coat. Season with salt and pepper.
  5. Arrange beets in center of platter. Surround with greens; sprinkle with feta and pistachios. Drizzle with any remaining dressing.

Serves 4-6

Yum.

“A tree with strong roots laughs at storms. –Malay proverb

Sounds Of Silence

As we move closer to the presidential election, I find myself feeling overwhelmed by both the pandemic and our turbulent political discourse. I traverse between a feeling of calm to a nameless agitation that grabs me the moment I leave the safety of our home. It seems that the world is becoming more and more dangerous. My heart grieves for the victims of Covid, the poisoning of our planet for profit, the inequality and injustice displayed by people in power. Our problems seem overwhelming. I often wonder what impact one person could possibly have to change the tone of the conversation, much less the world? As an individual how do I live a life that nurture others, the planet and myself? How do I stay authentic to my beliefs in a world that wants to label me?

In the small microcosm of my life, I look for signs of hope. How have I made a difference? Since I moved to the country, my greatest teachers have been nature, the seasons, and the land. If we care for the land, the land offers up the food that both feeds us and provides our livelihood. That clean, wholesome food is taken to the farmers market and sold to people that care about what they feed themselves and their families. It’s a life that is simple, focused and real. We place a seed in the ground and have faith that it will grow. I believe that we often receive what we put into the world; a sort of what goes around, comes around. When I am kind to people, it follows that people are generally kind to me. But what happens when people are unkind, disrespectful, and angry? What happens when there is drought or deluge or crop failure? When a pandemic strikes or unemployment, or changes we didn’t expect or ask for? I believe this is when our faith is really tested, when our priorities and attitudes matter.

It seems to me that faith, the belief in things unseen, is about the things in life that cause us to question, to change, to grow. I don’t believe that the challenges in life are judgements, but opportunities to understand the world and ourselves more fully. How do we cultivate our better selves when we are up against our fears and the rapid pace of change? We are all flawed human beings; there are no saints among us. How do we nurture our inter-connectedness? How do we come to realize what happens to one of us, happens to us all? My greatest challenge is to keep my heart open, to feel pain when someone is hurting, to look at the glass as half full.

As the fall prepares us for winter, may we take the time to reflect and adopt a slower pace. The land rests, and in the same sense so do I. Dormancy is a gift. I can’t assimilate life without periods of quiet. There is time for long morning coffee and deep listening. Clocks tick, fires burn and hearts beat. It is a season where less is more. This resting period is a time to replenish both our physical and emotional beings. In this quiet stillness I hear a small voice say, “Your faith is measured by the wideness of your heart.” One of my favorite poets, Stanley Kunitz said it in a different way: “Live in the layers, not on the litter.” In these layers of life, the peace I sought is found.

Although food is my passion, there are days when I’m involved in other interests or projects. This is when the simplicity of a sheet pan dinner is exactly what I turn to for a meal that is virtually hands off, yet delicious. They are basically designed around a protein and a vegetable. This one uses everything that I have either in freezer or pantry. Although I have used pumpkin as the vegetable, you could just as easily use sweet potatoes or butternut squash. Don’t forget to save your pumpkin seeds to roast, for an added treat.

A delicious sugar pumpkin, loaded with seeds.
Pumpkin wedges, ready to be tossed with olive oil and maple syrup.

DIJON-ROSEMARY CHICKEN THIGHS WITH MAPLE GLAZED PUMPKIN

INGREDIENTS:

  • 3 tablespoons Dijon mustard
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 5 large garlic cloves, peeled and left whole
  • 6 skin-on, bone-in chicken thighs
  • 5 shallots, halved lengthwise
  • 1 small sugar pie pumpkin (about 2 lbs.)
  • 2 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper to taste
Ready for the oven
Seasoned perfectly

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with aluminum foil.
  2. In a large bowl, whisk together the mustard, 3 tablespoons of the oil, the vinegar, garlic, and rosemary. Add the chicken, garlic and shallots and toss to coat. Let stand at room temperature while you prepare the pumpkin.
  3. Cut off the top and bottom of the pumpkin, then cut it in half lengthwise and remove the seeds. Cut each half into 1-inch wedges. In another large bowl, stir together the maple syrup and the remaining 2 tablespoons olive oil. Add the pumpkin and toss to combine. Place the pumpkin wedges in a single layer on one end of the prepared pan. Remove the chicken, garlic and shallots from the marinade and place on the other side of the pan. Season generously with salt and pepper.
  4. Roast until the chicken is opaque (160 degrees F) throughout and the pumpkin is golden brown and soft, about 45-50 minutes. Serve right away. Sprinkle fresh rosemary leaves as a garnish.

Serves 4-6

Beautifully golden and aromatic
ENJOY!!

“Silence isn’t empty, it’s full of answers.”

Saving the Warmth

Cooler temperatures are upon us and autumn is in full swing. Boats are coming in off the lake, jeans are replacing shorts, and the farmers market is full of winter squash, peppers and mums. My seven week canning mission is officially done, yet there are still some last minute preparations to do for the cold months ahead.

One of the vendors at market last Wednesday had a section of their stall devoted to peppers, with a large display of poblanos. Their beautiful dark green color and aromatic scent invited me to stock up on them while the getting was good. I quickly bought a dozen. I enjoy roasting them on the grill, then freezing them for future use. I love putting them in stews, enchiladas, chili and my favorite: Poblano Cream Sauce. It’s wonderful over grilled chicken or flank steak, as a topping for eggs or pulled pork, even as a dip. Earlier in the summer I had made garlic scape and cilantro pesto, so I used this in replacement of the garlic and cilantro and it worked great. This sauce has a flavorful heat that tastes rich and warm. I vacuum freeze 4 peppers per bag and they are ready anytime I need a bit of warmth.

POBLANO CREAM SAUCE

INGREDIENTS:

  • 4 poblano peppers for each batch of sauce (I grill several at a time so I can freeze them for later use)
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 8 ounces sour cream (you could also use Greek yogurt)
  • 1/2 cup chopped fresh cilantro
  • Kosher salt to taste
Blistering poblano peppers on the grill
Steamed poblanos ready to peel

INSTRUCTIONS:

  1. Preheat your gas on high for 10 minutes, until good and hot. Turn down burners to medium and place the peppers across the grill, close but not touching. I can usually get 15-20 on depending on size. Close grill and turn them ever 4 minutes, until they are wrinkled and charred on all sides.
  2. Place grilled peppers in a bowl and cover with plastic wrap for 10-15 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Remove stem, open pepper and scrape the seeds. If you are using immediately, roughly chop 4 peppers. Leave the remaining peppers whole and place 4 peppers per bag for freezing.
  3. While the peppers are sweating, heat a small non-stick skillet over medium heat, then add olive oil, onions and garlic. Sauté for about 6-8 minutes, or until the onions are soft and translucent.
  4. Transfer the onions, garlic and chopped peppers to a blender. Add the sour cream, cilantro and salt. Blend until sauce is smooth, 1-2 minutes. Taste and adjust seasoning. This sauce will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Yield: 1 pint

Poblano Sauce
Poblano Sauce over grilled chicken with sautéed cabbage

“Canning is not a hobby, it’s an obsession, an addiction, self expression and a way of life.”

Jamming…

During this time of the year, preserving food is my passion. Personally, I am obsessed with tomatoes. When I find myself up to my armpits in these delightful orbs, I consider it my mission to put up the bounty in many variations. Soup, roasted sauce, whole pastes, confi, juice, Bloody Mary mix, chutney and jam line our pantry shelves. Tomatoes are so versatile. It’s a great way to experience summer in a jar all winter long.

In the past we have grown as many as 3,200 tomato plants. Val has always found it challenging to scale back the farm, but aging and this year’s Covid pandemic has forced us to cut back out of necessity. So we settled on 850 plants, hoping it was enough for our personal needs and sharing with friends who also preserve food during high season. Why I worried that it might not be enough was beyond me! We had enough and then some.

If you haven’t tried a savory jam before, this is the recipe for you. No far out ingredients, easy to make and delicious on roasted chicken or beef. You can also spread it on a wheel of Brie or Camembert cheese, pop it in the oven at 350 degrees F for 20 minutes and you have a tasty and beautiful appetizer to spread on cracker or crusty bread. Or if you really want to push the envelope a little, my dear friend Dana suggests you slice sweet potatoes into disks, brush with olive oil and roast at 400 degrees F for 25 minutes; allow to cool. Place a small slice of Brie on each disk and top with tomato jam. One big mouthful of yum!!

  • Macerate your tomatoes overnight in sugar and salt to release their juices.

  • After bringing tomatoes to a boil, add garlic, fresh thyme and red pepper flakes.

TOMATO JAM

INGREDIENTS:

  • 4 pounds paste tomatoes, cored and cut into 1-inch pieces
  • 1 cup granulated sugar
  • 1 tablespoon red wine vinegar (you can also try white wine or tarragon vinegar)
  • 1 teaspoon kosher or sea salt
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh thyme leaves

INSTRUCTIONS:

  1. Toss tomatoes, sugar and salt together in a large, heavy bottomed pot. Let sit at least 30 minutes or up to overnight, tossing to coat periodically to dissolve sugar. (I let it macerate overnight, to release as much juice as possible.)
  2. Add the vinegar to the tomatoes, and bring to a boil over medium heat, and cook for 10 minutes. Add the garlic, red pepper flakes and thyme leaves.
  3. Increase the heat to medium-high, and cook the jam. Using a wooden spoon or silicone spatula, stir the jam occasionally, then more frequently as the jam starts to thicken. Do this until most of the liquid has evaporated and the tomatoes have begun to break down, and the mixture resembles a very thick, shiny tomato sauce, 45-60 minutes. It’s important at this stage to keep stirring constantly along the bottom of the pot to prevent scorching and sticking.
  4. To test for thickness, spoon a bit of jam onto a chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it. It should hold its shape on either side without appearing watery or runny. If not continue cooking jam and check every 10 minutes.
  5. It this point you can water bath can in 1/2 pint or 1/4 pint jars, leaving 1/4 inch head space for 15 minutes or refrigerate for up to 3 weeks.

Yield: 4 half pints

  • Beautiful tomato jam ready for enjoyment.

“Autumn….make a double demand. It asks that we prepare for the future–that we be wise in the ways of garnering and keeping. But it also asks that we learn to let go–to acknowledge the beauty of sparseness.”

—Jean Abernethy

Roasted Sweetness

It’s been quite a week. I’ve roasted and canned 15 pints of cherry tomato soup, along with roasted sauce and whole paste tomatoes. I absolutely love putting up food and canning. It is peaceful and steady work. As I fill up our larder we consider ourselves fortunate to grow the food we will enjoy this winter. Every time I can or freeze something I reduce the times I need to leave the farm. As we all know Covid-19 is alive and well. We really don’t know what the future holds. Staying fluid and flexible is the order of the day. So putting up food seems like a practical way to prepare for the very real possibility of staying home for much of the winter months.

The idea of being home this winter is actually something that feels welcoming. After we put the farm to bed for the season, winter is the time that our home truly becomes of haven. We read, we dream, play board games, cook, bake and of course talk. Enjoying each other never gets old, even though we are together pretty much 24/7. It used to surprise me, but now I’m just plain grateful. If there’s an upside to Covid, it’s slowing down and taking the time to decide what is important to us. I have begun to realize that those of us who feel satisfied with the simple joys of life do a little better with isolation. After several years of health trauma and loss, simple feels good.

This week I’m offering up Tomato Conserva and a wonderful recipe Spaghetti with Tomato Conserva, Pancetta and Pecorino, from my cookbook Twisted Basics: Laugh, Cook, Eat. The Italians look upon conserva in several ways. To ‘store’ to ‘save’ to ‘keep’; preserving the harvest in some way, be it sweet or savory. Sweet conserva’s might look like jam, marmalade or preserves; savory might look like roasting, dehydrating, freezing or canning. When paste tomatoes are in abundance, my favorite conserva is roasting slices of these meaty vegetables low and slow. Thick slices of plum tomatoes tossed with olive oil, garlic and flake salt (I use Maldon), result in something altogether different; rich, meaty and marvelous. Think pasta, sandwiches, salad or pizza.

Thick slices of paste tomatoes ready for roasting.
Six hours later.

TOMATO CONSERVA

INGREDIENTS:

  • 4 pounds of plum/paste tomatoes (I found that for 2 large rimmed baking sheets you need 24 tomatoes).
  • 4 cloves of garlic for each sheet, peeled and smashed
  • 1/2 cup extra-virgin olive oil
  • Kosher or Maldon salt, and freshly ground black pepper to taste.

INSTRUCTIONS:

  1. Position racks in the upper and lower thirds of the oven and heat the oven to 350 degrees F. Line two large rimmed baking sheets with parchment paper.
  2. Slice each paste tomato into 1/2 inch slices (you will get 3 slices per tomato and 35 slices per sheet). Place slices next to each other on baking sheets. Drizzle olive oil over slices, then sprinkle with flaked salt and freshly ground black pepper.
  3. Place the baking sheets into the oven and lower the temperature to 225 degrees F. Slowly roast, switching the trays from upper to lower each hour, until the tomatoes look like juicy sun-dried tomatoes; wrinkly and slightly browned in spots, 5-6 hours.
  4. Let the tomatoes cool for at least 10 minutes before using or serving. I use one whole sheet for the following recipe. The additional sheet will fill 3 half pint mason jars. Drizzle some additional olive oil over them for freezing, about 3 tablespoons. They will keep in the refrigerator for up to a week and in the freezer for 2-4 months.
2 cups (one sheet) of slow roasted paste tomatoes

SPAGHETTI WITH TOMATO CONSERVA, PANCETTA AND PECORINO

INGREDIENTS:

  • 1 pound spaghetti or linguine
  • 5 tablespoons extra-virgin olive oil
  • 4 ounces pancetta, pre-chopped
  • 2 cups tomato conserva, coarsely chopped
  • 1/2 teaspoon red pepper flakes
  • 2 ounces finely grated pecorino cheese (approximately 2 cups)
  • 1/2 cup packed fresh parsley, coarsely chopped
  • 1 cup dry toasted fresh breadcrumbs (optional)
The conserva sauce coming together.

INSTRUCTIONS:

  1. Bring a large pot of well-salted water to a boil and cook pasta according to package directions. Reserve about 1 cup of hot pasta water and drain the pasta.
  2. Meanwhile, heat 3 tablespoons of the oil in a 12-inch skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until golden brown, about 3-5 minutes.
  3. Add the tomato conserva, red pepper flakes, and 1/2 cup of the pasta water, and toss to combine. Add the drained pasta and cook, tossing until heated through about 3 minutes.
  4. Turn the heat to medium-low and add the remaining 2 tablespoons olive oik, and 1/2 the pecorino and parsley. Toss, adding more pasta water, if needed, to loosen the sauce. Season to taste with salt and pepper.
  5. Sprinkle the remaining 1/2 of reserved pecorino. Serve in shallow bowls topping with toasted breadcrumbs if using.

Serves 4-6

“Food is the most primitive form of comfort.” —Sheila Grahm

Never Enough

The memories that mark time seem to speed up as we age. Nine years ago in 2011, when our tomato production for market was at its height, we were faced with a dilemma; what do we do with all the imperfect tomatoes we could not sell at market? Val was sick of dividing them between our chickens and our compost pile. I remember her telling me, “Figure it out!” So figure it out I did and created our delicious roasted tomato sauce. This is one recipe that went into both of my cookbooks. I give it out dozens of times at market each season. In the winter, when you go into your pantry and open a quart of this luscious stuff, you smell the sun. I put up about 28 quarts of this per year, as there are uses galore.

Why do we literally swoon over this stuff? I have never tasted a commercial product that compares to it. I use six different heirloom varieties that have different colors and flavor profiles, lots of fresh garlic, olive oil and Maldon salt. The result is something not only delicious, but a sauce you will feel proud to serve your family and company. Every two hours I ladle out the liquid that is released from the tomatoes and can this as well; adding it to risottos and soups making it a win, win! You can either water bath can it for 15 minutes or freeze it for later use. Depending on the volume of tomatoes you roast will determine the length of you roasting time. You want a thick concentrated sauce as your end result.

There are things I have learned along the way about this sauce. When removing the liquid for later use, be sure you strain it through a small mesh colander to remove unwanted seeds. Also, many people don’t mind the rustic quality of the finished sauce. However, I choose to put it in my Vita-mix blender for a few minutes before heating or adding to your recipes. You will end up with a velvety sauce that has a stunning orange-red color which I find much more pleasing to the eye and the palate. You’re welcome!

BRICKYARD FARMS ROASTED TOMATO SAUCE:

INGREDIENTS:

  • A minimum of 20-30 pounds of tomatoes (I recommend a half bushel), consider a mix of many different varieties. This will add depth to your sauce.
  • 1-2 heads Brickyard Farms garlic, peeled and sliced
  • 1 tablespoon Kosher salt (although I highly recommend Maldon)
  • 1/2 cup extra-virgin olive oil

img_6842

INSTRUCTIONS:

  1. You will want to set up a “station” of sorts: sharp knife, cutting board, large stainless steel bowl, and your roasting pan.  This is when I say many hands make light work. Val and I can prep one 1/2 bushel in about 40 minutes.
  2. Next slice your tomato crosswise deep enough to eliminate the core in one step. Next hold trimmed tomato in your hand over the bowl and twist gently to remove some of the seeds.  No need to be perfect; the idea is to reduce some of the liquid. Next cut the tomato in half from top to bottom, then each half in quarters or sixths, depending on the size of your tomato.  Repeat this process until your roasting pan is heaping with tomatoes (don’t worry they will cook down considerably).
  3. Preheat your oven to 300 degrees F. Sprinkle your garlic slices and salt over the tomatoes; pour olive oil over tomatoes. Stir gently to combine.
  4. Set your timer for one hour.  Remove roasting pan from oven and with a soup ladle, press down gently so that the juices fill you ladle.  Each time you have 4 cups, strain and fill a quart canning jar until full, leaving 1 inch head space. This juice is gold. I use it for risottos, soups, chili and stews; it’s filled with tomato and garlic flavors.  Return your roasting pan to the oven and set timer for another hour. Repeat. You will do this until the tomatoes have reduced and there is about a quart of juice left in the pan.  At this point it should be pretty thick. This should take roughly 3-4 hours (don’t be concerned if it takes a little longer).
  5. When your sauce in finished, fill quart canning jars leaving 1 inch head space. You now can choose to freeze the jars or water bath can them for 15 minutes.  When ready to use, either thaw frozen jars or open canned jars and place in a blender. Blend for about 2 minutes, or until all the skins and seeds are incorporated into the sauce.  Use in your favorite recipe.

Yields: 4-6 quarts sauce, 2-3 quarts stock

ROASTED TOMATO VODKA SAUCE:

INGREDIENTS:

  • 1 quart roasted tomato sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, sliced thin vertically
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup vodka, (additional for sous chef)
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 8 ounces dried pasta of your choice

INSTRUCTIONS:

  1. Place your quart of sauce in a blender and puree for about 2 minutes or until smooth.
  2. Meanwhile, prepare pasta according to package directions. Drain.
  3. Place olive oil in a large saucepan over medium-high heat, add onions and saute until soft and translucent, about 3-4 minutes.
  4. Add garlic, basil and red pepper flakes, stir to combine and cook for additional 3 minutes.
  5. Add vodka and reduce by half.
  6. Add blended roasted tomato sauce and simmer until hot, about 4-5 minutes.
  7. Stir in heavy cream. Place drained pasta in decorative bowl. Top with sauce and toss gently to combine.

Serves 4

img_2926

“There ain’t nothing better in life than true love and a homegrown tomato!”

Think Green, Think Fresh

Summer is officially here, and it’s hotter than the hubs of hell. Although I’m still obsessed with turnips, it’s time to move on to other vegetables. Typically when it is this hot I turn to lighter fare. The heat saps me so I want something that is quick and easy to make, and uses seasonal produce. I also like options that allow you to use what might be on hand. This pasta dish comes together quickly (than 20 minutes). Although I have used fresh spinach and sugar snap peas, you could just as easily use shelling peas, asparagus or cherry tomatoes. I’m finding a lot of uses for ricotta these days. I find it refreshing and lighter than a sauce using heavy cream. Spaghetti or linguine are you best pasta choices, but feel free to use what you have on hand. Remember when you add your vegetable to the pasta water, that you want to barely blanch them. I suggest 1 minute so the freshness of the vegetable comes through. The tartness of the lemon is the perfect contrast to the ricotta and vegetables. This recipe can be doubled if serving 4 or more people.

PASTA WITH SPRING VEGETABLES AND LEMON RICOTTA

INGREDIENTS:

  • 8 ounces pasta, such as linguine or spaghetti
  • 1 cup whole-milk ricotta
  • 1 teaspoon fresh chives, chopped
  • 1/4 teaspoon red pepper flakes
  • 8 ounces fresh baby spinach
  • 8 ounces sugar snap peas, sliced vertically in 3 pieces (it’s a nice way to expose the interior of the peas)
  • 1/3 cup Parmesan or pecorino cheese, grated
  • 1 unwaxed lemon, zest and juice, plus a few extra wedges to serve
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, grated
  • Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package directions. Meanwhile make the ricotta sauce.
  2. In a medium bowl, combine ricotta, olive oil, cheese, garlic, lemon zest and juice, red pepper flakes and salt and pepper to taste. Stir to combine, taste and adjust seasoning to you preference.
  3. In the last minute of the pasta’s cooking time, add spinach and snap peas to the pot. Stir and push the vegetables into the boiling water.
  4. Drain after 1 minute, making sure to reserve 1/2 cup of the cooking water (you will use this to thin you sauce if needed.)
  5. Return pasta and vegetables to the same pot, add the ricotta sauce and a few tablespoons of hot pasta water (you will not use all of it!). Stir well to evenly coat the pasta in sauce, you want a smooth and creamy texture.
  6. Serve immediately, drizzling extra-virgin olive oil over each bowl; add a sprinkle of extra cheese.

Serves 3

img_6652

“There is nothing that is comparable to it, or as satisfactory or as thrilling as gathering vegetables one has grown.” —Alice Toklas

Your My Thrill

You do something to me! It was so unexpected when it happened. Caught totally off guard, I find I just can’t get enough of my new love! There are so many ways to use these little gems, and this recipe is perfect for a breakfast or brunch. Full of cheese, eggs, kale, cream and bread cubes it is a meal by itself, or if you prefer, with something simple from the grill. Turnips have the added benefit of not being a carbohydrate. They have less than half the calories of potatoes or sweet potatoes; and can easily be swapped out in recipes. So you can literally eat them with abandon!

TURNIP AND KALE GRATIN

INGREDIENTS:

  • 5 cloves garlic, thinly sliced
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme leaves (lemon thyme is wonderful)
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 3 bunches kale, ribs and stems removed, leaves torn (you can use any type of kale, I find Tuscan and Red Russian particularly good)
  • 6-8 medium turnips, trimmed, and cut into 1/2 inch cubes (I don’t peel mine, however if you do feel free)
  • 3 large farm-raised eggs, beaten
  • 1 cup Fontina cheese, grated (about 4 ounces)
  • 1 cup pecorino cheese, grated (about 1 ounce)
  • 2 cups day-old bread such as ciabatta, cut into 1/2 inch pieces

img_6645

INSTRUCTIONS:

  1. In a medium pan, bring garlic, cream and thyme to a simmer over medium heat. Reduce heat to low and continue to simmer for 30 minutes. Let cool.
  2. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low. Add onions, season with salt and cook, stirring occasionally until they turn a nice light amber color, about 20-30 minutes. Add a splash or two of water if they start to stick to the bottom of your pan. Transfer to a large bowl and let cool. Wipe out skillet.
  3. Heat remaining 1 tablespoon of butter in same skillet. Working in batches, add your kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, about 5 minutes. Add to bowl with onions.
  4. While kale is cooking, cook turnips in a large pot on well-salted water until crisp tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain and pat dry. Transfer to the bowl with onions and kale.
  5. Preheat oven to 375 degrees F. Whisk eggs, Fontina cheese, pecorino cheese, and cooled cream mixture in a large bowl to combine. Add onion and kale mixture, along with bread; season with salt and pepper. Transfer to a 8 x 8 casserole dish and bake uncovered until well browned, 40-50 minutes. Let rest 10 minutes before serving. Gratin can be assembled 12 hours ahead. Cover and chill.

Serves 6

img_6647

“The best things happen unexpectedly.”

1 2 3 4
Blog at WordPress.com.