Savory Bread and Cheese Bake

Breakfast, Main Dish

Type of dish: Main Dish, Breakfast

3 Tablespoons butter
12 ounces crusty bread
1 cup grated cheese, such as Cheddar, Swiss or Monterey Jack
1 cup chopped leeks
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 generous Tablespoon Dijon mustard

Preheat the oven to 375° F. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and leeks.

Puree the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.

Note: This recipe makes a delicious breakfast or light, simple supper along with a lovely fresh salad.

Recipe courtesy of Gazy Brothers Farm

Yearning for spring?

Uncategorized

Spring is coming! (Not fast enough for some of us, but it’s coming!)

Sign up now for our 2010 CSA! The registration deadline is in just under a month, so don’t miss out! Click to open the registration form or email csa@gazybrothersfarm.net for more information.

In the meantime, you can find us at the Norwalk Winter Farmers’ Market every Saturday from 10:00am to 2:00pm. The Winter Farmers’ Market is inside at 61 Wall Street in Norwalk. Today, we had apples, pears, potatoes, butternut squash, arugula, and basil. We hope to see you there!

Apple Pie

Dessert

Type of dish: Dessert

1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 Tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 apples, cored and sliced
3/4 cup white sugar
3 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter

Preheat oven to 350° F.

To make crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9-inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.

To make filling: Mix together 3/4 cup sugar, 3 Tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.

To make topping: Using a pastry cutter or clean hands, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.

Put pie in oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes at 350° F.

Recipe courtesy of Gazy Brothers Farm

Wine-Glazed Brussels Sprouts

Side Dish

Type of dish: Side Dish

2 pounds Brussels sprouts
1/2 cup red wine
3 Tablespoons maple syrup
1 1/2 Tablespoons soy sauce
1 1/2 teaspoons cornstarch

Trim the stems from the Brussels sprouts and cut an X into the base about 1/4″ deep.

In a small bowl, combine the wine, maple syrup, and soy sauce and stir together.

Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle summer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

Recipe courtesy of Gazy Brothers Farm

Classic Sweet Potato Casserole

Side Dish

Type of dish: Side Dish

3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
miniature marshmallows (optional)

Preheat oven to 350° F. Combine first 6 ingredients. Pour into a butter 1-1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Top with miniature marshmallows, if desired. Bake at 350° F for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

Recipe courtesy of Gazy Brothers Farm

Apple Bread Pudding

Breakfast, Dessert

Type of dish: Breakfast, Dessert

2 apples, peeled and sliced
2 cups day old bread, cubed
4 cups milk, scalded
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350° F. Grease a 2-quart baking dish.

Place cubed bread in a bowl, pour scalded milk over bread until well soaked and slightly cool. Beat eggs only until mixed. Add sugar, salt and vanilla to eggs. Stir egg mixture into bread mixture. Add melted butter and stir.

Pour pudding into prepared dish. Add apples, walnuts and raisins; stir together. Set baking dish in a pan containing 1″ of hot water and bake in a 350° F oven for 60 to 75 minutes or until a knife inserted into the middle is not too wet.

Recipe courtesy of Gazy Brothers Farm

Sweet Potato Fritters with Pear Coulis

Side Dish

Type of dish: Side Dish

1 pound sweet potatoes, peeled and coarsely shredded
3 large eggs
1/4 cup chopped green onions
3 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 cup vegetable oil

Pear Coulis:
2 chopped ripe pears
1/4 cup raisins
1/2 cup orange marmalade
1 Tablespoon finely chopped crystallized ginger

Wrap sweet potatoes in a clean dish towel; wring to remove excess moisture. In bowl, combine sweet potatoes with remaining fritter ingredients except oil; blend well.

Heat oil in a large non-stick skillet over medium-high heat. Spoon heaping Tablespoonfuls of batter into skillet, flattening with back of spoon. Cook until golden on both sides, turning after about 4 minutes. Remove and place on paper towels to drain. Repeat with remaining batter. Serve with pear coulis.

For pear coulis: Combine pears, raisins, marmalade and ginger in a bowl. Spoon over fritters or serve on the side.

Recipe courtesy of Gazy Brothers Farm

Roasted Brussels Sprouts with Hazelnut Brown Butter

Side Dish

Type of dish: Side Dish

1 Tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
freshly ground black pepper, to taste
3 Tablespoons water

Position rack in bottom third of oven; preheat to 450° F.

Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Recipe courtesy of Gazy Brothers Farm

Easy Apple Cake

Dessert

Type of dish: Dessert

4 apples, peeled and sliced
1/4 cup sugar
1/2 teaspoon cinnamon

1/2 cup sugar
2 Tablespoons butter, softened
1 egg
1/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder

Preheat oven to 350° F.

Mix together 1/4 cup sugar and 1/2 teaspoon cinnamon. Place a layer of apples in a greased 8″x8″ baking dish. Sprinkle with have the cinnamon-sugar mixture, cover with remaining apples and sprinkle with remaining cinnamon-sugar.

Cream 1/2 cup sugar and butter together. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading as best you can.

Bake 30 minutes. Best served warm with vanilla ice cream.

Recipe courtesy of Gazy Brothers Farm