All posts by Carrie
Cream of Radish Soup
Type of dish: Soup
4-6 cups radishes, sliced
1 cup onion, chopped (leeks work too)
4 Tablespoons butter, divided
3 Tablespoons all-purpose flour
3 cups milk, warm
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon nutmeg
parsley
In a skillet, saute onions and radishes in 2 Tablespoons butter until both are limp. Put vegetables in blender and process until smooth. In a medium pot, melt 2 Tablespoons butter, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened. Add vegetables, salt, pepper, and parsley.
Recipe courtesy of Gazy Brothers Farm
Roasted Corn Pudding in Acorn Squash
Type of dish: Main Dish
1 acorn squash, cut in half lengthwise and seeded
1 1/2 teaspoons olive oil
1/2 cup half & half
1 egg, plus 1 egg white
1 ear fresh corn, removed from cob
1/2 cup grated parmesan cheese
1/4 teaspoon garlic
1/4 teaspoon fine grain sea salt
1/4 cup grated cheddar cheese
1/2 apple, sliced
Preheat oven to 350°F.
Cut the acorn squash in half and scoop out the seeds with a spoon. Drizzle olive oil and salt on the squash. Cook squash until fork tender (about 50 minutes).
Mix egg with egg white, half & half, corn kernels, garlic and parmesan cheese in a bowl.
Fill squash 3/4 fill with the mixture and return to oven in a baking dish, being careful not to spill the contents.
Lower temperature to 325°F and bake for 30 to 40 minutes, depending on desired consistency of pudding.
Place on serving dish and grate cheddar over the squash.
Recipe courtesy of Gazy Brothers Farm
Oven-Roasted Plum Tomatoes
Type of dish: Appetizer, Side Dish
Non-stick vegetable oil spray
6 plum tomatoes, halved lengthwise
salt and pepper
2 Tablespoons extra virgin olive oil
Assorted fillings (such as whole-milk ricotta, pesto, soft fresh goat cheese)
Preheat oven to 400° F. Spray large rimmed baking sheet with non-stick spray.
Remove seeds and juices from tomato halves. Arrange halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil.
Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling onto each.
Makes 12 appetizers.
Recipe courtesy of Gazy Brothers Farm
Baked Radish Chips
Type of dish: Side Dish
10 radishes
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
Preheat oven to 350. Thinly slice the radishes. Steam them in the microwave for 5 minutes. Put in a bowl with the spices and stir. Bake at 350 for 10 minutes, flip the chips, and then bake for another 10 minutes.
Recipe courtesy of Gazy Brothers Farm
Italian Fried Peppers
Type of dish: Side Dish
4 frying peppers, stems removed, seeded and cored
6 to 8 whole garlic cloves, peeled
Olive oil
Saute the peppers and the garlic in a skillet with 1/4″ good olive oil. Turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point you can mash it into the oil and remove the garlic cloves so they don’t burn.
The peppers should begin to brown/blacken on one side. Turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Sprinkle with kosher or sea salt.
Serve drizzled with the garlic-mashed olive oil in sandwiches made with crusty Italian bread, and spread with the toasted garlic cloves.
Recipe courtesy of Gazy Brothers Farm
Baba Ghanouj (or Baba Ganoush)
Type of dish: Appetizer
An Arabic eggplant dip, similar to hummus
2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste – available at Middle Eastern or natural foods stores)
3 Tablespoons fresh lemon juice
1 clove garlic, chopped
a pinch or two of cumin
salt and pepper, to taste
Preheat oven to 375° F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using a spoon, scoop out pulp from the eggplants into a strainer set over a bowl. Let stand 30 minutes, allowing excess liquid to drain from the eggplant.
Transfer the eggplant pulp to a food processor. Add olive oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with cumin, salt, and pepper. Transfer to a small bowl.
Can be made 1 day ahead, cover and chill. Bring to room temperature before serving. Serve with pita wedges.
Recipe courtesy of Gazy Brothers Farm
Eggplant Rolls with Spicy Tomato Sauce
Type of dish: Main Dish
1 clove garlic, minced
1/4 teaspoon dried hot red pepper flakes
7 Tablespoons olive oil
1 1/2 pounds tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
1 1/2 cups ricotta (preferably fresh)
1/2 cup finely grated Parmigiano-Reggiano
3 Tablespoons finely chopped fresh basil
1/4 teaspoon black pepper
Make sauce:
Cook garlic and red pepper flakes in 1 Tablespoon oil in a heavy saucepan over medium heat, stirring, for about 30 seconds. Add the tomatoes, sugar, and 1/2 teaspoon of salt and simmer, uncovered, until the sauce thickens slightly (about 15 to 20 minutes). Stir occasionally.
Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot, or preheat the outdoor gas grill as appropriate.
Peel a 2-inch wide strip of skin off opposite side os the eggplants vertically. Cute each eggplant lengthwise into 8 slices. Brush both sides of each slice with olive oil, then season well with salt and pepper.
Grill the slices in batches, turning over once and brushing grilled sides with some of the remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
Assemble eggplant rolls:
Stir together cheeses, 2 Tablespoons basil, pepper, and remaining salt in a small bowl. Spread about 3 Tablespoons of the cheese mixture down the length of each slice, leaving a small border around the edge. Roll up each slice, starting with the short end. Serve the rolls topped with sauce and sprinkled with the remaining basil. Serves 4.
Recipe courtesy of Gazy Brothers Farm
Bruschetta with Tomato and Basil
Type of dish: Appetizer
6 or 7 ripe tomatoes (about 1 1/2 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
6 to 8 fresh basil leaves, chopped
salt and pepper, to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a small sharp knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
Make sure there is a top rack in place in your oven. Preheat the oven to 450° F. While the oven is heating, chop the tomatoes finely. Put tomatoes, garlic, 1 Tablespoon olive oil, and vinegar in a bowl and mix. Add the basil and salt and pepper to taste.
Slice the baguette on the diagonal about 1/2-inch thick slices. Using a pastry brush, coat one side of each slice with olive oil. Place on a cookie sheet, olive oil side down. Toast on the top rack of the preheated oven for 5 to 6 minutes, until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up. Just before serving, place some tomato topping on each slice of bread and serve.
Makes 24 small slices – serves 6-10 as an appetizer or 3-4 for lunch (delicious served with cottage cheese on the side).
Recipe courtesy of Gazy Brothers Farm
Grilled Eggplant with Balsamic Vinegar
Type of dish: Side Dish
1 large or 2 smaller eggplant
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 cloves garlic, very finely minced
1 pinch each thyme, basil, dill, and oregano
salt and freshly grated black pepper
Heat grill. When grill his hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Place eggplant on the hot grill. Grill about 15 to 20 minutes, turning once.
Recipe courtesy of Gazy Brothers Farm