Archive for October, 2011

October 30, 2011

Crispy Potatoes

Crispy potatoes are simple and delicious.  They’re made in the oven, but the serious amount of oil involved takes these far away from the semi-healthy category of oven fries (and into a category of incredibly delicious).

I started with 2 medium-sized red potatoes, 2 shallots, and 4 cloves of garlic.

garlic clove on wooden cutting board, partly peeled

 

 

 

 

 

 

 

 

Shallot sliced thinly, resting on cutting board with knife

 

 

 

 

 

 

 

Pour some olive oil into the pan and place the thinly-sliced potatoes into a single layer.  Wait about 5 minutes before putting in the oven – this allows the oil to soak into the potatoes a bit more.

 

 

 

 

 

 

 

Baking time was about 40 minutes in a 375 degree oven, stirring frequently.

 

 

 

 

 

 

 

Scrambled eggs and chipotle sauce are welcome additions.  Plain old hot sauce is great on these potatoes, as is nearly any sauce you might enjoy dipping french fries into (honey mustard, ketchup and mayo, etc.).

Advertisements
October 19, 2011

Veggie List October 18

1 bunch purple carrots
1 bunch beets
1 head curly leaf red lettuce
1 bunch chard
Arugula
1 bunch scallions
Parsley
Winter squash
Red onions
Garlic

October 18, 2011

Black Bean Pumpkin Soup

This one is adapted only a little bit from Smitten Kitchen’s recipe.  And let us say, this is more worth it than you can imagine.  Do it. Roast the pumpkin.  Enjoy the soup.

First though, roast and peel the pumpkin.  We did this in the morning so that it was all set to go for the soup that night.

1. Half your pumpkin

2. Clean the seeds and strings from inside the pumpkin.  You can save these to roast and eat as a snack.  Put a little bit of water into a baking pan, and set both halves of pumpkin cut-side down in the pan.

3. Roast at 375 for about 1 hour and 15 minutes.  Ours was probably a 5 lb pumpkin.  For larger or smaller ones the time will differ.  The pumpkin is done when you can easily slide a fork through the skin.    The pumpkin will have a darkened, shriveled look to the skin, but fear not.

4. When it has cooled to be safe to touch, simply peel back that skin with your hands.  It comes off quite easily and can be fairly satisfying to peel.  Then you have your peeled, bright yellow pumpkin all ready to puree.

Black Bean Pumpkin Soup

2 cans black beans, rinsed and drained
1 cup chopped tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4  butter
4 cups beef broth
2 1/4 cups pureed roasted pumpkin
1/2 cup white wine

Fresh cilantro for garnish

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and wine until combined and simmer, uncovered, stirring occasionally, 35 minutes, or until thick enough to coat the back of a spoon.

Garnish with fresh cilantro.

October 15, 2011

Veggie List October 11

½ pound mesclun mix
1 acorn squash
1 bunch leeks
1 bok choy
1 bunch cilantro
¾ pound green beans
2 habañero chiles
2 jalapeños
Garlic
4 bell peppers
1 1/2 lbs tomatoes
4 apples
3 pears
Fresh rosemary and mint
1 pumpkin

AND: 2 of our very own eggplants!!!

October 15, 2011

Fall

Here.

October 9, 2011

Roasted Eggplant Pasta with Parsley Pesto

1 bunch parsley

2 medium eggplants

Soft goat cheese

1 head garlic

Grated parmesan cheese

Olive oil

Slice the eggplant in half lengthwise, run with olive oil, and pace, face up on a baking sheet.  Roast at 350 until soft, flipping over once.

Meanwhile, make the parsley pesto: combine garlic, parsley, olive oil and up to ¼ cup parmesan cheese in a food processor.

When the eggplant is close to done, make a box of pasta.

Take the eggplant out of the oven and let cool while you drain the pasta and return it to the pot.  Drizzle with olive oil, salt, and pepper.  Bit by bit cut the eggplant and scrape it out of the skins.  Add the eggplant and the parsley pesto to the pasta bit by bit, stirring constantly to combine.  Add in ¼ cup goat cheese, stirring to combine and melt.

Cover the pot of wonderful eggplant, cheese, pesto, and pasta and cook over extremely low heat for 2-3 minutes then eat.


October 9, 2011

Veggie List October 4

Arugula

Braising greens

Red onions

Butternut squash

Salad turnips

Green beans

Eggplants

Parsley

Cilantro

Shallots

Apple cider

October 2, 2011

Sweet Potato and Leek Bake

For this wonderful and satifyingly fall-like dish, you really need very little work, although lots of time.

2-4 sweet potatoes (about 1 1/2 lbs)
2 fingerling potatoes
3 leeks, white-light green parts only
1 mid-small onion
3/4 of a head of garlic
4 tablespoons butter (it’s worth it)
2 tablespoons olive oil
1/4 cup milk
1/8 cup white wine
Goat cheese
Thyme, oregano, nutmeg, salt & pepper

1. Melt the butter in a dutch oven.  A dutch oven is a oven-safe covered pan.

2. Chop the potatoes and onion into 1 inch cubes, mince the garlic, and slice the leeks first in half lengthwise and then into 2 1/2 inch strips.

3. Toss all of the vegetables in with the melted butter, add olive oil, and mix to combine.

4. Season with a healthy about of dried thyme and oregano.  Add a pinch of nutmeg.

5. Again, stir to combine.

6. Pour the milk and wine over the mixture and roast, covered, at 350 for 45 – hour, or until the potatoes are soft to a fork.  Stir every 15 minutes. About 15 minutes before the potatoes are done, toss 1/4 cup of soft goat cheese over the whole mixture.

7.  Eat immediately.  Optional: top with cheddar cheese instead of goat cheese.