Sunday, November 25, 2007
Fair Foods Farmstand: Cranberries
Metropolitan (via the Palm Market on N 2nd St): Demi-baguette
Goodshall's Poultry: Turkey
This locally-raised free range turkey was cooked to perfection by my neighbor, who employed a paper bag to keep it moist during the cooking process.
Make fresh cranberry sauce: put fresh cranberries in a pot add water until they are covered. Add some sugar, a cinnamon stick, orange zest and some black peppercorns (which will get removed later). Bring to boil, then keep at a simmer on the stovetop until the cranberries have all burst and the sauce begins to thicken (this can be helped along with a potato masher or a fork, once they've been cooking for a while). Test for sugar. Remove the cinnamon stick and peppercorns before serving.
Cut open baguette. Spread generous amounts of brie and cranberry sauce, topping with slices of left-over turkey. Bake in oven until the Brie is melty, the bread is toasty, and everything is nice and warm.
Goes well with cider!
Fair Foods Farmstand
Farmer's Market (36th & Walnut, Wednesdays from 10-2)
Ok, so it's not entirely local, but it goes so well with the dressing! Recipe from a friend of ours who is a fantastic cook, and a vegan. A special bonus was that a vegetarian friend of mine who joined us for Thanksgiving got to pour gravy all over her stuffing and mashed potatoes for the first time ever.
1 cup button mushrooms, sliced
3 tablespoons Red Star nutritional yeast
1 tsp vegetable Better than Bouillion
½ cup finely chopped shallots
2 tbsp. olive oil
2 cups boiling water
¼ cup flour dissolved in a little water to form a paste
salt and pepper to taste
Combine mushrooms, nutritional yeast, shallots, oil, bouillion, and water in a saucepan. Boil for five-ten minutes. Add flour paste and whisk in slowly until gravy starts to thicken. When gravy has thickened, set aside.
Fair Food Farmstand (Reading Terminal)
Shiitake and Button Mushrooms
Livengood's Produce (Reading Terminal)
This is the third year I've made a variation of this stuffing (adapted from a recipe on Epicurious.com) and it's been delicious every time.
Pour 1.5-2 cups boiling over half an ounce dried porcini (I got these at Iovine's); let stand about 30 minutes.
Melt about half a cup of butter (I used Earth Balance to make this a vegan stuffing) and saute chopped button mushrooms (1 lb), shiitake (1/4 lb) and portabello mushrooms (3/4 lb). The mushrooms can be any combination that sounds good, but the flavor is best with a variety of types. Saute about 10 minutes.
Add 1 1/2 cups chopped leeks (I used 3 large, pale green and white parts only) and 4-6 cloves chopped garlic, saute 5 minutes.
Add 2 cups dry white wine, 1-2 Tbsp of chopped fresh thyme or another herb of your choice, and porcini mushrooms (remove from soaking liquid but reserve it for later! and then chop up finely and add in). Cook until almost all the wine has evaporated. Season with salt and pepper to taste.
This can be done the day before if needed, just don't mix the bread in or it will get all mushy! Be sure to reserve the soaking liquid from the porcini.
When ready to bake, preheat oven to 350. Generously butter a baking dish. Cut the bread into bite-size pieces and add into the mushroom mixture. Moisten with the reserved porcini liquid. If desired, you can mix in an egg to bind, but it's not necessary (I didn't and it turned out fine). Just add a little extra butter instead. Transfer to the baking dish and bake at 350, uncovered, about 45 minutes.
Sunday, November 18, 2007
Fitler Square Farmer's Market Spaghetti Squash
Buoni Amici (Hammonton NJ) Tomatoes
Fitler Square Farmer's Market Basil
Fair Food Farmstand Garlic
To be fair, I am not exactly sure where the squash or basil is from since I froze the basil and the squash had been sitting around for awhile. But am pretty certain it was from one of the fine vendor's at Fitler Square (Saturdays 10am-2pm, year round). The tomatoes were from Buoni Amici (Fitler Square Farmer's Market) - she has the best red pepper & arugula during the summer.
Step 1: Saute garlic in olive oil for 1-2 minutes.
Step 2: Blanch tomatoes by dipping into boiling water and then into a bowl of cold water. Peel tomatoes and remove cores. Either chop or hand squish into the pan with the garlic.
Step 3: Bring tomato, oil, garlic to a boil and add salt and basil (fresh, dried, frozen). Adding the salt early in the process causes the tomatoes to break down into a sauce. Adding the salt later in the process will result in a chunkier sauce.
Step 4: Simmer sauce for 1-2 hours adding water as needed. The sauce should always be a little bit runny.
Step 5: Cut spaghetti squash in half and remove seeds. Rub cut side of squash with oil and place cut side down in pan. Roast for 1 hour at 350-400*.
Step 6: Use a fork to pull the "spaghetti" strands out of the halves of spaghetti squash and put in a bowl. Top with sauce (and parmesan cheese if you like).
Alternative: Use spaghetti squash halves as "bowls". You have to hold them with a thick towel and cannot put them down - but this eliminates dishes. S and D thought this was a fabulous invention, K prefers a bowl.
PA Pastry Flour (from Fair Foods in Reading Terminal Market)
Grey Horse Farm Eggs (from Sue's Produce)
Fahnestock, North Star, and Beechwood Apples (from Rittenhouse Farmer's Market)
D's mom might kill her if she reveals the secret pie crust recipe. Hint: involves baking soda and vinegar which makes it fun to make. She uses egg, but a vegan pie crust recipe would also be yummy for this apple pie.
Step 1: Make Pie Crust of your choice
Step 2: Peel and cut up tons of local apples (we used many varieties, but Stayman Winesaps are always good), and soak in water with fresh lemon juice to prevent browning as you cut up the rest of the apples.
Step 3: Drain and mix with 1/2 cup brown sugar, 1 Tablespoon of cinnamon and a pinch of salt
Step 4: Roll out 2 pie crusts; place one in pie plate, fill with apples and dot with butter. Place second pie crust on top and flute edges. Puncture top crust with fork tines to create steam holes. Sprinkle with more cinnamon
Step 5: Place in 450* oven for 10 minutes. Reduce heat to 350* and bake 45-60 min.
Step 6: Enjoy with local ice cream or cheese!