Friday, April 4, 2014

Delicious Salmon Citrus Salad.

I received my basket of goodies from the wonderful StPeteLocallyGrown volunteers just before lunch today.  I had taken salmon out of the freezer earlier today that I purchased through the site last month and intended to make a quick salad.  Super fast and easy.  I juiced a valencia orange that came in my order today and added some honey and soy sauce then poured it over the salmon.  I let it marinate while the broiler heated.  I broiled the salmon for 13-15 minutes on the middle rack it was a pretty big hunk.  I took out my fresh romaine, another valencia orange and the beautiful scallions (all from the market).  I sectioned the orange (supremed it) onto my bed of torn romaine and squeezed the remaining juice over the top.  Then I thinly chopped the scallion tops added a dash of rice wine vinegar and EVOO and finished the salad with the salmon.  It really was delicious.   I would have added a picture but I ate it before I thought to share.

Sunday, February 9, 2014

Roast Kohlrabi: NOW is the time!

Customer Jane H. has been with us since the beginning and has purchased from our online Market over 100 times! Recently retired, she is doing even more to improve her life with additional rounds of tennis and more time spent in her kitchen cooking up delicious roasted kohlrabi which is currently in abundance locally.  Jane just emailed that "I prepared this for dinner last night and it was delicious!  I highly recommend it for a tasty treat."  This looks like a great dish for an upcoming Market potluck social!Let me know if you try it and agree with Jane?

Thursday, January 9, 2014

Poblanos Stuffed with Polenta and Goat Cheese

First off, be very careful making this recipe.  Not that you would have immediate effects…I’m thinking more of the next morning when you attempt to put contacts in your eyes after cleaning five poblano peppers before roasting them in the oven the night before, even after washing your hands in copious amounts of liquid dish detergent with super hot water several times.  That is NOT enough to remove the offending oils.  I just saying that you might want to take precautions so that it doesn’t feel like you are roasting your eyes in the oven, instead of poblano peppers, with searing skewers jabbing at them the whole time, only to realize that you need to take the contaminated contact out of your eye which means more hot-pokers-roasting-skewer sensations.  You don’t want that kind of dilemma on your hands before your first cup of coffee in the morning.  Trust me on this one.

The poblanos were hotter than I expected.  Jason LOVED them, Riley enjoyed them, I couldn’t eat more than one and Ethan ate the stuffing out of one and had to stop.  That is what happens when I get real poblanos, not commercially grown ones.  These bad boys were fabulously zippy, spicy and yummy, in small batches for us heat-whimps.  Next time I make a tray of these I will make half with red bell peppers instead so Ethan and I can enjoy the meal as much as everyone else.

Poblanos Stuffed with Polenta and Goat Cheese

(I think I got this out of Real Simple, but I don’t know…all I know is it isn’t a Kim original.)

Toss in olive oil and roast under a hot broiler cut side down

4 plum tomatoes, halved
1 red onion, wedged
4-5 poblano peppers, halved and seeded

Stir after 5 minutes.  Vegetables are done when tender and slightly charred.

Puree until smooth the tomatoes and onions in a food processor with

1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper

Spread half of this sauce in a 9x13 pan and place the roasted poblano halves on top with the cut side up.

To prepare the stuffing, heat

2 1/4 cup water
1/4 salt

in a heavy bottomed pot.  Once boiling add gradually, while stirring

3/4 cup polenta

Reduce temperature to a simmer and stir frequently as polenta cooks for 10-15 minutes.  When thickened and cooked through, stir in

10 ounces frozen corn, or equivalent
1/4 cup soft goat cheese (about 2 ounces)
3 scallions, sliced

Stuff the peppers with the polenta mixture.  Top with remaining sauce and bake in a 400 degree oven for 10 minutes. 

Sprinkle with

1 scallion, sliced


 

Hearty enough for a meal, pretty enough to serve to guests!  By changing the size of pepper these could be transformed into great appetizers.

Wednesday, January 8, 2014

Baked Sungold Tomatoes


As promised, here is the recipe for the Baked Sungold Tomatoes.  I have to admit, I pop Sungolds into my mouth like candy so it is amazing that I ever have any left to use in recipes.  This recipe is adapted from Faith Heller Willinger's Adventures of an Italian Food Lover.
Baked Sungold TomatoesServes 6-8

1 Tbsp extra virgin olive oil
40-46 Sungold tomatoes (depending on size)
2 Tbsp fresh oregano, finely chopped (1 tbs dried can be substituted)
4 garlic cloves, minced
¼ cup plain dry bread crumbs
1½ tsp Coastal California Fennel Pollen Rub
Fine sea salt
Freshly ground black pepper
1 Tbsp fresh flat-leaf parsley or oregano, roughly chopped for garnish (optional)
Preheat the oven to 400°F. Drizzle ½ tbsp of the olive oil in the bottom of a 9-inch standard glass or ceramic pie dish.
Cut the tomatoes in half cross-wise (not through the stem end). Place half of the Sungold tomato halves, split side up, into the pie plate, arranging them so they remain upright. (image 1-2)
In a small bowl mix together the oregano, garlic, Coastal California Fennel Pollen Rub and bread crumbs. (image 3)
Sprinkle the tomatoes with the bread crumb mixture. Season with salt and pepper. (image 4)
Top with the remaining tomato halves, rounded side up, to look like whole tomatoes again. Drizzle the remaining olive oil over the tomatoes. (image 5)
Bake for 25-30 minutes or until lightly browned. Serve hot, warm, or at room temperature, garnished with a bit of chopped parsley or oregano. (image 6)

NOTE:  The following ingredients are from StPete.LocallyGrown.Net:

Sungold Tomatoes
Oregano
Coastal California Fennel Pollen Rub

Monday, January 6, 2014

Sungold Tomato Surprises

Market Customer Tracy Carnevalini is an ardent kitchen chef and her weekly orders are large and varied, just chock full of colorful vegetables and hearty greens. This week she forwarded me these lovely photographs that provided great ideas on how to use sungold tomatoes IF you don't eat all of them raw the minute we deliver them.  Says Tracy: "This is one of the many delicious ways I use my Sungolds!  I think I may have even gotten the Brussels Sprouts from SPLG, but without going back through all my orders, I am not sure. I do know that when I got them I blanched and froze some. Took some out today and served them with Spaghetti Squash (SPLG) and Baked Sungold Tomatoes (SPLG)!  It was a delicious meal! "  A baked sungold recipe is on its way and Tracy says it's very easy and makes a great side dish for other meals.




Monday, December 23, 2013

Tourtiere Pie (Canadian Pork Pie)

An old tradition for French Canadian families around the Christmas Holiday--usually Christmas Eve-- includes tourtiere pie.  Usually made with ground pork or other game meat,  I used grass-fed ground beef & ground pork. It is a very simple recipe and super quick if you buy the crusts and line your own pans. I doubled the recipe and used about 1/2 tsp of the nutmeg and sage per pie. Don't skip the 30 minutes of simmering!  The gourmet flavor of the end result is going to surprise you.  RICH an Flavorful!

                                                       TOURTIERE  

1 1/2 lbs ground pork                               3/4 tsp salt
1 1/2 cup water                                         dash of pepper
1/2 c finely chopped onion                       dash ground sage
1/2 c fine dry bread crumbs.                    dash ground nutmeg
plain pastry for 2 crust 9 inch pie

Brown pork in skillet. drain off excess fat. add remaining ingredients except (and as if we didn't know any better) the pie crust.   Simmer 30 minutes, stirring occasionally. Line pie plate with half of crust. Turn mixture into crust. Adjust top crust and seal. Cut slits in top to permit escape of steam. Bake at 400 degrees for 35 minutes or till crust is a golden brown.

We had ours with roasted turnips and broccoli raab braised in rice wine. Terrific meal tonight!







Sunday, December 22, 2013

Curried Cabbage

Enjoying the weekend cooking up all the veggies that need immediate attention. They have been so patient with me!  I've been wanting some curried beef but wanted to use up some fresh cabbage. When I googled curry and cabbage this magnificent recipe came up and showed the combination works great!
All I did was add cooked, grass-fed ground beef towards the end. I didn't have any shallots and I substituted coconut oil for the vegetable oil. It turned out unbelievably tasty and I got my curried beef fix in just a few easy steps. It all happened so fast that I managed to get only a few scrumptious photos of the process.