French Onion Soup for 2
- 1 Tablespoon of oil
- 1 ½ TBL butter
- 3 Cups of thinly sliced sweet onions
- ¼ or more teaspoon of sugar
- 2 ½ Cups of dark beer such as Throwback Porter
- 2 Cups of beef broth
- ¼ Cup cooking sherry
- ¼ teaspoon thyme
- White pepper dashes
- Salt to taste
- Stale bread
- Gruyere cheese
1.) Heat oil and butter in a heavy pan over medium low heat. When butter has melted, add onions and cook slowly for 10 minutes.
2.) Add sugar, salt and white pepper and cook slowly over low heat until caramelized and turns to a rich brown color. Do not let them burn! This will take 45- 60 minutes but worth it.
3.) In a separate bowl combine beer, beef broth and thyme and set aside.
4.) Add the sherry to the caramelized onions and cook 5 minutes still over low heat.
5.) Add stock, bring up to medium high heat and check for seasoning. Simmer for 30 minutes.
6.) Toast bread chunks.
7.) Place a piece of bread into each oven safe bowl and ladle soup over bread. Top each bowl with shredded gruyere cheese and place under the broiler for 4 minutes or until browned.
(If you wanted to add white beans, kale or cauliflower, who's stopping you?)
Roasted Squash with Green Onions, Feta and Basil
4 medium green zucchini
2 medium yellow zucchini
8-10 green onions (or fresh red onions if you don’t have scallions)
6 cloves of garlic finely minced
1-2 tsp sea salt
2 TBL extra virgin olive oil
1 Cup crumbled feta cheese
¼ Cup chiffonade cut fresh basil
2-4 TBL balsamic vinegar
Preheat oven to 375-400 F
Wash zucchini and trim off ends. Cut zucchini lengthwise down the middle and then cut each piece into half-moon pieces, about ½” thick.
Clean off the green onions and slice into diagonal pieces, about 2” long. Reserve green portion to stir in when squash is half roasted.
Put zucchini and white parts of onions or all of red onions into a bowl and mix together with olive oil and salt.
Choose a roasting pan that will hold the vegetables in a single layer and spray with non-stick spray or mist with oil. Arrange vegetables on roasting pan. Roast about 25 minutes or until the vegetables are barely tender. Add the green parts of scallions and crumbled feta cheese over squash. Roast a bit longer then stir the vegetable cheese mixture once or twice so the melting feta is coasting the squash by the time it’s done. Serve hot with basil or other fresh herbs sprinkled over if desired. Excellent topped with balsamic.
This is a great cold side dish, served hot with pasta, warm fresh from the oven or any other way you try. Versatile and delicious with any kind of summer squash too!
Made many times by Julia Griewamk of Shagbark Farm
Dirty Face Chicken
Originally found in a friends pantry and now made countless times, Here is my crispy recipe!
4 LBS chicken wings or duck pieces
1/3 C white wine
1 oz. can frozen oj
1 TBL sugar
1/2 tsp ginger
1/2 tsp orange peel
1/2 C low sodium soy sauce or vegetable protein
Mix all ingredients except honey. Add chicken and marinate for at least 2 hours or overnight. Heat oven to 300 degrees and bake 1 ½ hour and turn every ½ hr. After 1 ½ hour, drizzle with honey and turn on the broiler after moving pan to the lowest part of the oven, keep turning until brown.
Grill method: Turning slowly for approximately 45 minutes over med heat.
courtesy of Krysti Battistelli
Celebrate Earth Day with Karimah's delicious and nutritious Potato Salad! Get your complementary recipe on May 5th at the Exeter Farmer's Market for the opening day!!! From Karimah's Kitchen to yours! Enjoy!
5 large Potato
1/2 cup chopped Parsley
1/2 cup chopped Scallion
1/2 cup chopped Red pepper
1 tsp Sumac
1 tsp Paprika
1/4 cup Lemon juice
1/4 cup Olive oil
Salt & pepper
Sass-A-Frazz Salsa the winner of the 2015 Durham Salsa Contest
Mary Paino of Rye, NH, shares her winning recipe made with ingredients purchased at the Portsmouth Farmers’ Market
8 cups of tomatoes
1/2 cup cilantro
1 cup husk tomatoes
2 red peppers
1 hot pepper
2 ears of corn
2 cups of watermelon
1 1/2 cup tomatillos
cracked pepper and
Seed peppers and roast with pepper, coriander and olive oil. Drain and save oil and put the peppers in the fridge, (do this the day before). Remove corn from the cob, add oil saved from the peppers and saute 5 minutes. Put in fridge to cool. Chop onion, tomato, jalapeno, cilantro, and juice the limes. Once all the ingredients are chopped drain and save the remaining liquid, and put the chopped mix in the refrigerator. Put liquid (2 cups) in blender with peeled roast pepper and puree. Put in fridge. Halve the husk tomatoes, chop tomatillos, and thin shred radishes. When ready, mix all ingredients together 1 hour before serving.
Pea Tendril Pistachio Pesto
Here’s a fresh recipe courtesy of Meadows Mirth, using in-season pea tendrils –
heaping 1/2 cup pistachios
a few large handfuls of pea tendrils
zest and juice of 1 small lemon
1 garlic clove
salt and pepper
1/4 cup olive oil
optional- handful basil, grated Parmesan cheese
In a food processor, pulse everything except olive oil. Drizzle oil in slowly to taste and adjust as desired.
Strawberry Rhubarb Delights
Thanks to Applecrest Farm Baker, Sharon Lindsay
4 crhubarb (sliced)
4 c strawberries (whole)
2 tsp lemon juice
1.25 c sugar
5 tblcorn starch
1. Cook strawberries, rhubarb, lemon juice over medium heat until tender
2. Add sugar and corn starch, cook until boiling (stirring to remove lumps)
3. Boil and stir 1 minute or until thickened
4. Set aside
1 c butter, softened
1 tsp vanilla extract
1.5 tsp baking powder
.5 tsp salt
1. In a large bowl, cream butter and sugar until light and fluffy
2. Add eggs, 1 at a time, beating well after each egg
3. Beat in vanilla
4. Combine flour, baking powder, and salt in a small bowl
5. Add dry ingredients to creamed mixture just until combined
Spread half of the batter into a greased 15’x10’x1’ baking pan.
Spread fruit filling on top.
Drop remaining batter by teaspoons over the top.
Bake at 350 for 40-45 minutes or until golden brown.
Cool completely on wire rack.
Drizzle glaze over cool bars and cut.
4 c confectionary sugar
1 tsp vanilla
Milk (enough for desired consistency)
Mix with wire whisk until smooth
Yield – 4 servings
Preparation Time – 40 minutes
Start to Finish Time – 60 minutes
- 9 spears pencil-thin asparagus
- 3 tablespoons olive oil
- 1 large red onion, cut into 1/4-inch-thick slices
- Pinch sugar
- 3/4 teaspoon kosher or sea salt, plus extra for water
- 3/4 cup Parmigiano–Reggiano cheese, coarsely grated
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs, lightly beaten
Wash and trim asparagus. Cut into 3/4-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside.
In a medium-size oven-safe skillet, heat olive oil over moderate heat. Add onion, sugar, and salt; reduce heat to medium-low, and cook, stirring occasionally, until onion is golden brown and very tender, about 30 minutes. Remove onion from the pan with tongs, leaving as much oil in the pan as possible. Let onion sit 10 minutes, until no longer hot.
In a large bowl, whisk eggs until smooth. Add cheese, pepper, asparagus, and onion. Set the skillet over medium heat. Add egg mixture, stirring briefly to distribute fillings.
Reduce heat to low and let mixture cook slowly; you should see just a few lazy bubbles popping up around the edges. Cook undisturbed until edges are set but middle is still very liquid, about 8 minutes. Meanwhile, preheat your broiler on high.
Transfer skillet to oven, positioning it 3–4 inches from the broiler. Cook until top of frittata is golden brown, edges are puffed, and center is just set (it will jiggle slightly but pop right back after you poke it), about 2 minutes. Don’t overcook it! Loosen with a spatula, if needed. Remove to a warmed platter and serve immediately.
Asparagus with Curry Butter
Yield – 4 servings, about 1/2 cup each. Preparation Time – 20 minutes.
- 2 teaspoons butter, melted
- 1 teaspoon curry powder, (see Tip)
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt, or to taste
- 2 teaspoons extra-virgin olive oil
- 1 shallot, finely diced
- 1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces
Combine butter, curry powder, lemon juice and salt in a small bowl. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.
Tip – Check the ingredient label on your brand of curry powder; if it has added salt (as some do), you may omit the salt in the recipe or salt to taste.
Panko-Crusted Asparagus Spears
- 1/3 cup mayonnaise
- 2 scallions, trimmed and finely chopped
- 2 tablespoons white miso (see Note)
- 1 teaspoon chile-garlic sauce
- 1/2 teaspoon toasted sesame oil
- 1 bunch asparagus (about 1 pound), trimmed
- 3/4 cup Japanese-style panko
- 1/4 cup sesame seeds
Preheat oven to 450°F. Lightly coat a baking sheet with oil. Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl. Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated. Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.
Note – Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets.
Everything From The Garden Salsa
(2014 Salsa Contest winner Kimberly Otwell of Little River Pantry)
1 large zucchini deseeded and diced small
3 summer squash deseeded and diced small
1 medium green bell pepper diced small
1-3 jalapenos minced, depending on how much heat you like
2 bunches of scallions chopped, green only
½ small red onion
2 pounds of heirloom tomatoes, any variety desired and cut into pieces ( I used a mix of green zebra, sweet 101 and sun gold)
2-3 garlic cloves minced
1 bunch of cilantro leafy portion only (no stems)
1 tsp cumin
1/2 Tbsp sugar
small drizzle of olive oil
juice of one lime
salt and pepper to taste
Place diced zucchini and squash in a bowl and sprinkle 1 teaspoon of salt over it, mix well and set aside to draw water out for ½ an hour.
In the mean time
Prep tomatoes, scallions, red onion, cilantro, jalapeno and garlic.
Place in food processor and pulse until combined.
Rinse zucchini and squash under cold water to remove salt.
Mix all together then add lime juice, olive oil, sugar, salt and pepper.
Adjust taste if needed to your own liking.
Refrigerate overnight to let flavor set (you can eat this right away if you want)
(2014 runner-up Emily Tassinari of Coppal House Farm)
Chop and mix together:
2 cloves of garlic
whole red onion
1/2 pint sungold tomato
1 Cherokee purple tomato
Juice of 2 limes
1 medium cuke peeled
1 pint of blackberries
2 tsp chili garlic oil
2 Tbs fresh chopped cilantro
Stevie Mildred’s 2013 Award Winning Roasted Cherry Tomato Salsa
1 pt. each, Black Cherry and Red Grape cherry tomatoes
1 small head German Red Garlic
2 jalapeños, quartered
1 cherry bomb, quartered
¼ cup extra virgin olive oil
Cut tomatoes in half – place on oiled rimmed baking sheet – place garlic
cloves and peppers among tomatoes – drizzle all with oil – roast all at 225
deg for about 2 ½ hours until partially caramelized – cool a bit and squeeze
out garlic – place all in food processor and process to desired consistency.
1small red onion – chopped
1/3 cup fresh cilantro – chopped coarsely
juice of 1 lime
½ Tbs cumin powder
salt to taste
Add all to processor and pulse several times to mix.
German Red garlic and fresh cilantro available from Mildred’s Drumlin Farm.
Grilled Peach Salsa
(2013 runner-up Meghan Boucher of Coppal House Farm)
1 sweet yellow onion, minced
1 lb yellow peaches
1 jalapeno pepper, seeded and minced
juice of 1 lime
1 large tomato, minced
1 bunch cilantro, minced
1 tsp minced garlic
pinch of sea salt to taste
Preheat your grill to medium high, rub olive oil on grates. Slice peaches down the middle and discard the pits. Set peaches on the hot grill, cut-side down. Grill with top closed for 8-10 minutes until peaches are very juicy and have those nice little charred lines running across them. Set aside peaches to cool. Combine minced ingredients. Chop up cooled peaches and add in. Squeeze lime over everything and toss well. Season with sea salt to taste.
This salsa is excellent on anything from chicken tacos to chips to scrambled eggs. It tastes better once it has time to marinate in the fridge overnight.
Creamy Red Kuri Squash Soup
(thanks Stout Oak! original source at janespice.com)
4 heaping cups coarsely diced Red Kuri squash (or other winter squash)
1 quart vegetable stock
3 Tbsp olive oil
1 medium yellow onion, diced
1 sweet apple, cored and sliced
1 tsp ground cinnamon
pinch of cayenne pepper
1 – 2 tsp salt
1/2 tsp freshly ground pepper
Place the squash in a soup pot with the stock and a dash of salt and bring to a boil on medium high heat. Simmer, covered, until tender, about 15 minutes. Drain the squash, reserving all the stock. Using the same pot, over high heat add 2 tablespoons of the olive oil. Add onion and saute until it begins to brown, about 10-15 minutes. Add the apple, cinnamon, cayenne, and a dash of salt and saute until the apples are soft and lightly browned, about 5-8 minutes. In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Puree until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick. Taste and season with salt. Serve hot with a few grinds of black pepper. Serves 4 – 6.
Heirloom Tomato Salsa
(from Dyanna Smith)
2 very large yellow heirloom tomatoes (Black Kettle Farm)
plus a handful of smaller yellow varieties (Wake Robin Farm)
2 black Czech peppers (Moondance Gardens)
3 large cloves of garlic (Willow Pond Community Farm)
1-2 T flat-leaved parsley (Moondance Gardens)
2 sprigs of cilantro (Moondance Gardens)
juice of 2 limes
salt to taste
Chop everything up and mix together, remove tomato seeds as you go. Squeeze in the second lime just before serving. The yellow tomatoes give the salsa a surprising sweetness!
Sugarmomma’s Maple-Brined Turkey
1 1/2 gallons water
1 1/2 cups maple sugar
1 cup coarse salt
3/4 cup brown sugar
1 10-pound turkey (not self-basting type)
1. For brine, in a 10 quart kettle combine water, syrup, salt, and
brown sugar, stir to dissolve sugar and salt. Set aside.
2. Rinse turkey; remove any excess fat from cavity. Add turkey to
brine in kettle, Cover; marinate in the refrigerator for 12 to 24
3. Remove turkey from brine. Drain turkey; pat dry with paper towels.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Tuck ends of drumsticks under the band of skin across the tail. If
there is no band of skin, tie drumsticks securely to tail. Twist wing
tips under the back. brush with oil. If desired insert a meat
thermometer into the center of and inside thigh muscle. The
thermometer should not touch bone. Cover turkey loosely with foil.
4. Roast turkey in a 325 degree oven for 2 1/4 hours; cut band of skin
or string between drumsticks so thighs cook evenly; remove foil.
Continue roasting 30 minutes to 45 minutes more or until drumsticks
move easily in their sockets and turkey is no linger pink.
5. Remove turkey from oven. Cover and let stand for 15 to 20 minutes
Butternut Squash Casserole
Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk
2 large eggs, beaten
1 teaspoon thyme
1 cup whole wheat bread crumbs (toasted if you want)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach, washed (add to the same water as the squash in step 2 during the last minute of boiling)
1. Preheat the oven to 375 degrees F.
2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.
Great on its own as a side dish, on bread, or as an ingredient in your other recipes
If you’ve never tried roasting garlic, here’s a simple recipe to get you started from Sofie Larsen at Applegard Farm in South Berwick:
Preheat oven to 400
Peel most of the skin off, leave the base of the head of garlic
Cut the top open so the cloves are peeking out
Put your heads of garlic in a pan
Pour olive oil (or better: Broth and olive oil) over them, about a teaspoon onto each head
Bake for 30 – 35 minutes until they are soft to the touch of a fork
Cool and eat!
Corn and Tomato Salsa
The perfect taste of summer, try this with colorful heirloom tomatoes from the market
Fresh salsa is a great accompanyment to a summertime meal – especially paired with items hot off the grill. And it’s so easy!
Here is a recipe from Celeste Gingras at Forty Five Market Street Bakery and Cafe:
2 cups corn
3 cups diced tomato
1 can black beans, drained and rinsed
1 cup diced green pepper
2 cloves minced garlic
1 bunch chopped cilantro
1 small diced onion
1 diced hot pepper
add cumin to taste
add juice of 1 lime
Leave overnight then serve.
Poor Man’s Crab Cakes
from Meadow’s Mirth
2 cups grated zucchini (or other summer squash)
1 cup seasoned bread crumbs
2 eggs, beaten
1 tbsp. mayonnaise
1 tsp. Old Bay seasoning
1. Combine ingredients
2. Shape into cakes
3. Saute or fry in small amount of oil until golden brown
Pasta and Peas
from Sofie Larsen of Applegard Farm in Kittery
Serves 4 with leftovers!
2 pints snap peas
1 stick of butter
1 chopped onion
1 pound of pasta, suggest medium shells or penne
1.25 cup grated parmesan cheese
6 chopped basil leaves (or other herbs)
1. Chop and boil snap peas for 2 minutes
2. Keep 4 Tablespoons of the water, then drain the peas
3. Plunge them into cold water so they cool off
4. Melt butter in a large skillet
5. Add onion
6. Sautee until the onion is soft but doesn’t change color, then lower heat
7. Cook pasta
8. In the last 5 minutes of the pasta cooking, add your peas to the butter and onion
9. Drain the pasta, add parmesan cheese and stir
10. Add peas-butter-onion mixture, stir
11. If necessary for texture, add the reserved pea-water
12. Sprinkle with basil
Sugary Apple Crisp
Thanks to Gayle Sweeney, Hampton Beach
3-4 apples (can be a combo. of different types!)
1/3 + cup maple syrup
splash of orange juice
1 cup whole wheat flour
1/3 cup melted butter
3/4 cup dark brown sugar
approx. 3/4 tsp. cinnamon
- Make the crisp first by combining whole wheat flour, sugar, butter and cinnamon ’til crumbly.
- Preheat oven to 375 degrees. Grease an 8×8″ pan. (I use a glass pan.)
- Peel and cut apples and mix with juice of one lemon. Put in the pan and drizzle with some of the maple syrup, to which a few drops of OJ can also be added.
- Top with crisp and drizzle with the rest of the syrup/OJ mixture.
- Bake 20-25 minutes, watching carefully.
- Serve warm with vanilla ice cream.
Butternut Squash and Apple Soup
Yield: 4- 6 oz Servings
1 Tablespoon Salad Oil
½ Cup Onions, minced
2 McIntosh or other Fresh Local Apples, peeled and diced small (1/2” squares)
2 Cups Butternut Squash, small dice
2 Cups Low Fat/Low Sodium Chicken Broth
½ tsp Salt
¼ tsp White or Black Pepper
¼ tsp (each) Ground Cinnamon, Nutmeg and Ginger (optional)
½ tsp (each) Ground Coriander and Cumin (optional)
- In a 2 Quart Saucepan, add the salad oil and heat until hot.
- Add the onions and sauté for 2 minutes over low heat to soften.
- Add the apples and squash and cook over low heat for 3 minutes, stirring occasionally.
- Add the chicken broth, bring to a boil and reduce heat. Simmer until squash and apples are soft, approximately 15 minutes.
- Drain the soup, reserving the broth. Puree the soup with some of the broth until smooth. Adjust consistency with reserved broth.
- Season soup with salt and pepper and an optional seasoning according to your taste.
Note: For a richer soup, add ½ Cup of Light Cream or half-and-half. Garnish with a dollop of low-fat sour cream and minced chives or other fresh herb.
Thanks to the Center for Diabetes and Endocrinology for this recipe!
Parsnip Dark Spice Cake
Parsnips just don’t get enough credit these days. But Sarah Orne Jewett, beloved 19th century writer from South Berwick, knew a good thing when she tasted it. Parsnip Cake was one of her favorite treats, and is still served at her birthday celebrations, even 101 years after her death. There was just such an occasion last month at her historic home.
This may not be Sarah’s recipe, but it’s a good one. It comes from a book called Down to Earth by Georgeanne Brennan (Chronicle Books).
“The parsnips, like carrots in carrot cake, add moisture, texture, and fluffiness. Although not necessary, freshly ground spices bring an intense aroma and exotic taste to the finished product. Sprinkled with confectioners’ sugar, spread with a buttercream frosting, or left plain, this is a cake for teatime, family desserts, or to nibble along with ice cream. This recipe was adapted from one that has been handed down in my husband’s family through several generations.”
Preheat an oven to 325° F. Using the 1 teaspoon margarine, grease a 9-by-13-inch baking dish.
With a vegetable peeler or paring knife, peel the parsnip. On the fine holes of a handheld grater, grate the parsnip to measure 1/2 cup. Set aside. Reserve any leftover parsnip for another use.
Combine the flour, baking powder, and baking soda in a large bowl and set aside. Put the sugar, raisins, parsnip, 7 tablespoons margarine, salt, ginger, cloves, cinnamon, and water in a saucepan. Place over medium heat and bring to a boil. Boil for just 1 or 2 minutes until the margarine has melted and the raisins are plumped. Remove from the heat and let stand until cooled to lukewarm. Pour the lukewarm parsnip-raisin mixture into the flour mixture and stir just enough to moisten the dry ingredients; do not overmix. Pour the batter into the prepared baking dish.
Bake until the edges of the cake start to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let coot in the dish on a rack or countertop for 10 to 15 minutes before serving. Cut into 3-by-4-inch pieces to serve.
Welsh Honey Cakes
Also known as Teisennau Mel, Welsh Honey Cakes are often associated with full moon celebrations, likely because of their shape (and perhaps also due to their luminescent buttery goodness). Most of the main ingredients (butter, egg, honey) can be found locally at the farmers’ markets!
2 cups flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ cup butter
½ cup brown sugar
milk, to taste
4 ounces honey
— Harrison’s Poultry Farm
— Hollister Family Farm
— Two Toad Farm
— Victory Bees
— White Gate Farm
Preheat oven to 425. First sieve together the flour, cinnamon and baking soda. In a separate bowl, cream the butter and sugar. Then separate the egg yolk from the white, beating the yolk into the butter-sugar mixture. Add the honey to this gradually, and stir in the flour with just enough milk to keep it all held together lightly (it should be stir-able but thick).
Whisk the egg white into a stiff froth and fold into the above batter. Half-fill into well-greased muffin tins, allowing the batter to mound in the middle. Bake for about 20 minutes. If you like, sprinkle a little more powdered sugar over the tops. Allow to cool before serving.
FISH TACOS with creamy cilantro sauce
Use soft corn tortillas or crisp taco shells. Two or three limes should give you all the juice you need for this recipe, and most other ingredients you can pick up at the farmers’ market! (From Cookus Interruptus.)
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon tamari or soy sauce
1 lb. fish, true cod, halibut or other white fish
8-12 corn tortillas or taco shells
1/4 cup mayonnaise or plain yogurt
1 tablespoon lime juice
2 tablespoons chopped cilantro
1 clove garlic, pressed
1/8 teaspoon cumin
1 tablespoon water
1/2 cup shredded cabbage
4 leaves romaine, rolled and cut in thin strips
1 carrot, grated
1/4 cup chopped red onion
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
salt and pepper
1) Combine 1 tablespoon each of lime juice, olive oil and soy sauce in a small bowl and pour over fish. Allow fish to marinate for at least 1/2 hour.
2) Combine all ingredients for sauce in a small bowl and whisk until smooth. Cut vegetables. Dress with olive oil, lime juice, salt and pepper and toss. Set side dressed vegetables and sauce.
3) Preheat broiler. Place marinated fish on a broiler pan and broil about 10-15 minutes depending on the thickness of the fish (10 minutes per inch). Warm tortillas in a skillet with a dab of butter one at a time or bake taco shells. When fish is done, cut into small slices. Place a few fish slices in tortilla with dressed vegetables on top. Pour a tablespoon or two of the sauce over the top and add a bit of grated cheese and salsa if desired. Repeat process for each tortilla.
Serve immediately for dinner, or pack up for lunch the next day! (Pack the tortillas separately from the fish and veggies).
Preparation time: 45 minutes
Makes 2/3 cup sauce, 8-12 tacos
Smoky Eggplant and Pepper Spread
1 large eggplant
1 large pepper
This is really the minimum quantity that should be made of this spread, which is a recipe from a cherished Moosewood cookbook. If you’re going to go about roasting these veggies, you may as well make a triple batch because you’ll just want to keep eating it, and the flavors just improve with time.
Poke some holes in the eggplant and wrap it in 3 layers of foil. Place directly on the flame of your stove burner (even an electric stove can be used) or grill (easiest is to do this while you’re grilling up some burgers at the same time). Rotate every 3-5 minutes to make sure it gets evenly cooked; after 20 minutes or when it’s mushy all around, it’s done. Remove from heat, peel back the foil carefully to avoid the steam, slice in half and let drain in a colander.
Meanwhile, roast the pepper directly over the flame, again rotating every couple of minutes. You’ll want to see the skin of the pepper charred. When it’s cool enough to touch, peel off the skin, slice in half, remove the seeds and chop it up to whatever size suits you.
The eggplant should be cool now, so scoop out the mushy insides (but don’t worry if you get a little skin, too) into a bowl where the chopped roasted pepper is waiting. Drizzle olive oil and squeeze the lemon, and add some fresh herbs like basil if you like. Mash it all up, and voila.
Total prep and cooking time: 30 minutes. The eggplant is slightly messy but overall this is very easy to make, and you can do things like flip burgers or make salad while the veggies roast.
Polly’s Pancakes Hurricane Sauce
3 Tablespoons butter
1 Cup pure maple syrup
1 Cup cored, unpeeled, tart apples, thinly sliced
Legend has it that at Polly’s Pancakes in Sugar Hill, New Hampshire, back in 1938, a rare hurricane left a wake of destruction from Long Island through to New England. Apples fallen from trees were among the casualties, so Polly’s proprietor, Sugar Bill Dexter, decided to scoop them up and stew them in his own maple syrup with a little butter. This, then, is the silver lining in that hurricane’s cloud.
Simmer the butter and maple syrup in a heavy saucepan. Cook, very gently so that the slices do not break up, for 1 1/2 to 2 hours, or until the apples are transparent and the liquid is syrupy. Server warm over pancakes, French toast, vanilla ice cream … Mmmm, yum!