Recipes

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Food Day 2011 recipes

EAT REAL: Recipes from some of America's best chefs


Recipes Inspired by the farm

These recipes are inspired by the farm. Please send us yours and we'll add them to our collection!

Fennel, Radish, and Grapefruit Salad
Fennel, Orange, and Caper Salad
Sauteed Kale with Kohlrabi
Roasted Kohlrabi
Ginger Kale
Colcannon
Scafata (Umbrain Fava Bean Stew)
Fava Bean Puree
Swiss Chard Curry
A Twist on Pesto

Fennel, Radish and Grapefruit Salad

•1/3 cup olive oil
•2 tablespoons fennel seeds, lightly crushed
•4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
•1 lb radishes (about 1 1/2 lb total with greens), trimmed
•4 pink or red grapefruits
•1 medium garlic clove
•1/2 teaspoon salt
•1/4 teaspoon black pepper
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes:
· Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using.
· Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels.
· Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately.
· Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.

Fennel, Orange, and Caper Salad

2 bulbs fennel
1 TBS capers, drained
1 TBS chopped dill
Dressing:
orange, seeded
1 TBS Dijon Mustard
tsp salt
2 tsp. red wine vinegar
2 tsp. sugar
4 TBS olive oil

Trim stalks from fennel, cut the bulb in half length wise; then cut crosswise into thin slices.  Place in a large bowl with the capers and the dill.  Make the dressing.  Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt.  Process until smooth.  With the motor running slowly, pour in the olive oil.  Pour over the fennel, toss well and serve.

Sauteed Kale with Kohlrabi

•1 1/4 pound kohlrabi, bulbs peeled
•1/2 teaspoon grated lime zest
•2 tablespoons fresh lime juice
•1/4 cup extra-virgin olive oil, divided
•2 pounds kale (2 bunches), stems and center ribs discarded
•5 garlic cloves, finely chopped
•1/3 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.


Roasted Kohlrabi

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off
with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and
salt in a bowl. (The kohlrabi can be tossed with oil and seasonings
right on the pan but uses more oil.) Spread evenly on a rimmed baking
sheet and put into oven (it needn't be fully preheated) and roast for
30 - 35 minutes, stirring every five minutes after about 20 minutes.
Sprinkle with a good vinegar (probably at the table so the kohlrabi
doesn't get squishy).



Ginger Kale

1 large bunch Kale, cut into strips
2 TBS olive oil
1 TBS butter
2 cloves of garlic
1 medium onion
1 TBS minced gingerroot
juice of 1 fresh lime
freshly ground black pepper

Steam Kale until slightly wilted.   In large skilet heat oil and butter, add garlic, onion, and ginger' saute until onion is soft.  Toss in Kale.  Cook until Kale is tender  Toss in lime juice and pepper to taste.
-From Asparagus to Zucchini

Colcannon

  • 4 medium potatoes, quartered
  • 3-12 cups chopped kale
  • t TBS butter
  • 3 leeks or l large onion, chopped
  • 1/3 cup milk
  • 1/4 cup chopped fresh parsley
  • salt and black pepper to taste
Steam potatoes.  Steam kale separately.  Meanwhile, heat butter in skillet, add leeks or onion and cook until soft, stirring frequently (and/or adding a little water) to prevent
sticking.  When potatoes are tender, peel and mash them.  When kale is tender, drain well.  Combine potatoes, kale, leeks, milk, parsley, salt, and pepper.
--from New Laurel’s Kitchen

Scafata (Umbrain Fava Bean Stew)

2 tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt and pepper to taste

1. Cook oil, beans, onion, fennel, carrot and chard over low heat in
medium saucepan.

2. When beans are quite tender, after about 45 minutes, add tomatoes
and cook for another 25 minutes. Season to taste with salt and pepper.



Fava Bean Puree

½ cup olive oil
4 pounds fava beans
4 large garlic cloves, roughly chopped
A sprig of fresh rosemary, thyme, or tarragon, or another herb of your choice
½ cup water
Salt and pepper
¼ cup extra virgin olive oil
Lemon juice and grated zest, optional

To prepare the fava beans for cooking, remove them from their pods. Bring a large pot of water to a rolling boil, and fill a large bowl with ice water. Blanch the beans in the boiling water for one to two minutes, until they slip fairly readily from their skins. Transfer the beans with a skimmer or slotted spoon to the ice water. When they’re cool, drain the water and remove the beans from their skins.

To make the puree, heat the ½ cup of olive oil in a medium pot over medium heat. Add the shelled, skinned beans, garlic, herbs, water, and a good couple of pinches of salt and pepper. Simmer, stirring occasionally, until the beans are very tender (about 15 minutes), adjusting the heat as necessary to prevent burning, and adding more water if necessary. Remove the pot from the heat, and remove the herb sprig.  Mash the beans with the back of a spoon or pass the mixture through a food mill.
Stir in the ¼ cup of extra virgin olive oil and a bit of water if necessary to achieve a nice, thick but spreadable consistency, along with a squeeze of lemon juice and a bit of grated zest, if desired. Season with salt and pepper to taste. Serve with toasted baguette slices.
- Adapted from Alice Water's "The Art of Simple Food"

Swiss Chard Curry

1 diced onion
2 minced garlic cloves
1/2 inch ginger, peeled and diced
1 pinch coriander
1 pinch cumin
1 pinch turmeric
1 diced green chilis
6 ounces tomato paste
1/2 cup water or stock
4 cups stock, of your choice
1 cup dried garbanzo beans
6 swiss chard leaves

1- Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
2- Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
3- Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
4- Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
5- Add stock, bring to a boil and then simmer.
6- Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
7- Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.

A Twist on Pesto

4 cups chopped greens (chard, kale, collards- your choice)
1/8 cup olive oil
1 cup walnuts, toasted and chopped
2-4 cloves of garlic, chopped
3 T capers, drained and rinsed
1/4 chopped parsley

Steam the greens until bright and slightly wilted. Combine all the ingredients in a food processor and pulse until finely chopped.
Enjoy on bread or over pasta or as a filling for a baked potato.

Last updated: 10/10/11