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Giardiniera
2016-04-08 22:39:23
Makes about 5 quart jars
Ingredients
- 4 Serrano or small jalapeno chilies thinly sliced, you can also use dried chilies and add them later after you have salted the vegetables
- 2 large sweet red peppers or 4 smaller ones, here I like lipstick peppers when I can get them, cut into ½ inch pieces
- 2 celery stalks, sliced
- 2 carrots, sliced
- 1 medium kohlrabi, peeled and cut into 1 inch pieces
- 1 large fennel bulb, green part removed and cut into 1 inch pieces
- 1 medium head of cauliflower, cut into small florets
- ½ cup salt
- 4 cloves of garlic, sliced
- 2 tablespoons dried oregano or 2 tablespoons World Flavors Salad Herb Mix
- 1 - 2 teaspoons dried red pepper flakes, depending on how spicy you want your mix
- 1 teaspoon celery seed
- 2 teaspoons black pepper
- 2 cups apple cider vinegar
- 1 cup olive oil, don’t use extra virgin
- 1 cup grape seed, safflower or canola oil
Instructions
- In a large bowl mix the vegetables, not including the garlic, with the salt. Cover the vegetables with water. Cover the bowl and let sit for a minimum of 8 hours, or overnight. Drain the vegetables and rinse thoroughly to remove the salt.
- In the meantime, make the dressing. In a large jar or bowl mix the garlic, herbs, vinegar and oil. Shake or whisk until the dressing has emulsified.
- If using dried chilies instead of fresh, place one small chili in each jar. Pack the vegetables tightly into sterilized jars (this can be done by running them through the dishwasher or plunging into boiling water for 10 minutes) and pour the dressing over. You should have enough, if not, make a bit more so that each jar is full to the top.
- Screw the lids tightly onto the jars and set in the refrigerator. Let your giardiniera sit for about one week before using.
Studio City Farmers Market http://studiocityfarmersmarket.com/
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East African Sweet Pea Soup
2016-03-28 04:30:48
Ingredients
- 2 cups chopped onions
- 1 teaspoon minced or pressed garlic
- 1 tablespoon vegetable oil
- ½ teaspoon grated fresh peeled ginger root
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1/8 teaspoon cayenne or other ground dried chilies
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- ¼ teaspoon cinnamon
- 1 teaspoon turmeric
- 2 tomatoes, chopped
- 1 white sweet potato, diced (about 2 cups)
- 3 ½ cups water
- 3 cups fresh green peas (or 1 pound frozen) (or 3 cups chopped broccoli works well too)
Instructions
- Sauté the onions and garlic gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent. Mix in the ginger, salt and all the spices and sauté for a couple of minutes, stirring often. Add the tomatoes and sweet potato. Stir well. Add 1 ½ cups water and stir to dissolve the spices and deglaze the bottom of the pot. Bring the soup to a boil. Reduce the heat and simmer, covered, for 5 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
- Remove the soup from the heat and add the remaining 2 cups of water. Puree the soup in a blender o food processor until smooth. Return to the pot, add the remaining cup of peas, and gently reheat.
Adapted from Sundays At Moosewood
Adapted from Sundays At Moosewood
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Beet Spiced Quinoa and Yogurt Salad
2016-03-28 04:24:43
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 allspice berries, ground (about 1/8 teaspoon freshly ground allspice)
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon freshly ground cardamom seeds
- 3 cloves, ground (1/8 teaspoon freshly ground cloves)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly ground coriander seeds
- 3 cups cooked quinoa (either red or regular; 3/4 cup uncooked)
- Salt and freshly ground black pepper to taste
- 5 to 6 roasted beets, yellow, red or a combination; peeled and sliced
- 1 cup drained yogurt
- 2 garlic cloves
- 1/4 cup chopped walnuts
Advance preparation
- The cooked quinoa and the roasted beets will keep for three to four days in the refrigerator. You can assemble the casserole without the yogurt up to a day in advance. Cover tightly and refrigerate.
Directions
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt. Transfer to the baking dish, and spread in an even layer.
- Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
- Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.
Market Shopping List
- Olive Oil
- Allspice
- Cardamom
- Cloves
- Coriander Seed
- Cinnamon
- 1 bunch beets
- plain yogurt
- 1 head garlic
- walnuts
Adapted from The New York Times Cooking
Adapted from The New York Times Cooking
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Flourless Chocolate Cake
2016-03-28 04:11:26
For Cake
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 6 large eggs, separated
- 12 tablespoons sugar
- 2 teaspoons vanilla extract
For Glaze
- (which I don’t bother with, we just pile berries on top, and whipped cream if we are feeling really decadent)
- 1/2 cup whipping cream
- 1/2 cup dark corn syrup
- 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
- Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
- While the cake is cooling make the glaze. Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
Market Shopping List
- Butter
- Whipping cream
- Eggs
Adapted from Bon Apetit January 1999
Adapted from Bon Apetit January 1999
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Encrusted Lamb Chops with Apple Pear Chutney
2016-03-28 04:03:05
Lamb Chop Ingredients
- 5-6 Lamb Chops
- 1/4 cup maple syrup
- 1 cup matzah meal
- 1 tsp herb mix such as Italian or Herbe de Provence, or a mixture of thyme, sage and rosemary
- salt and pepper to taste
Chutney Ingredients
- 1/2 cup chopped walnuts, lightly toasted
- 2 Fuji apples, cut into small chunks (peeled)
- 2 large pears, cut into small chunks (peeled)
- 1/2 cup golden raisins
- 5 tablespoons sweet red dessert wine, port or Concord grape juice
- 4 tablespoons honey
- 1 teaspoon grated orange peel
- 3/4 teaspoon cinnamon
- 1 tablespoon extra virgin olive oil to grease roasting pan
Instructions
- Heat oven to 350 degrees. Using a brush, spread a thin layer of maple syrup all over the lamb chops. Mix the matzoh meal and herbs and them coat each lamb chop with this mixture shaking off any excess. Place the chops in a greased roasting pan and bake for 35-40 minutes.
- While lamb is cooking, combine all ingredients for chutney and mix well. (Can be made one day in advance). Chill and serve cold, or at room temperature with lamb chops.
Market Shopping List
- Herb mix
- Cinnamon
- 2 Fuji apples
- 2 pears
- golden raisins
- Honey
- 1 orange
- Olive Oil
Adapted from Kashrut.com
Adapted from Kashrut.com
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Roasted Vegetable Kugel
2016-03-28 03:55:19
Ingredients
- 3 stalks celery, sliced
- 4 carrots, sliced
- 3 medium potatoes, sliced
- 2 onions, sliced
- 2 red peppers
- 8 oz. mushrooms, sliced
- 3 tbsp. olive oil
- 3 tbsp. matza meal
- 4 eggs
- 1 tsp . salt
- 1/4 tsp. pepper
Instructions
- Preheat oven to 375 degrees. Place all vegetables in a large bowl and drizzle with olive oil, salt and pepper to taste. Place vegetables on cookie sheet. Roast vegetables for approximately 30 minutes or until they begin to brown ever so slightly and are soft. Check the vegetables after about 20 minutes as some may cook faster than others. Those that do should be removed and set aside while the others finish cooking.
- Mix together add eggs, matza meal, salt and pepper. Toss vegetables in this mixture and put in a greased 9” by 13” inch or other casserole dish and bake at 350 degrees for 1 hour.
Market Shopping List
- 1 bunch celery
- 1 bunch carrots
- 3 medium potatoes
- 2 onions
- 2 red peppers
- ½ lb. mushrooms
- Olive oil
- Eggs
Adapted from Kashrut.com
Adapted from Kashrut.com
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Winter Squash with Arugula & Pancetta
2016-03-28 03:48:03
Ingredients
- 1 winter squash such as butternut, kabocha, delicata or acorn
- Some arugula, the amount will depend on the size of the squash and the number of people you are serving. I’d say about 1 cup for an acorn squash and as much as three cups for a large butternut or kabocha.
- ¼ to ½ cup of cooked pancetta or bacon, again depending on the size of the squash, or if you prefer not to use meat, toasted walnuts or almonds roughly chopped and some dried cranberries or currants ¼ to ½ cup of each
- ¼ to ½ cup of shaved Parmigiano Reggiano
- 1 to 3 Tablespoons of honey
- Juice of one lemon
- Olive Oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees. Peel the squash and cut into cubes. Toss with a little olive oil, salt and pepper. Roast for about 30 minutes or until squash is tender and beginning to brown a bit. Remove from the oven and toss with some honey, again the amount will depend on the size of the squash. Put back in the oven for about 7 minutes.
- When the squash is done cooking, put it in a bowl or on a platter and top with the arugula, pancetta or nuts and fruit, and shaved Parmigiano Reggiano. Drizzle with a little lemon juice and olive oil and sprinkle with a bit of salt to finish off. Will serve from 2 to 6 people.
Market Shopping List
- 1 winter squash
- Dried fruit and nuts
- 1 lemon
- 1 bag arugula
- Honey
- Olive Oil
- Salt
- Pepper
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Asparagus Bruschetta
2016-03-28 03:37:40
Ingredients
- 3 cups water
- 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
- 2 cups grape tomatoes, halved
- 1/4 cup minced fresh basil
- 3 green onions, chopped
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons grated lime peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 slices French baguette, toasted
- 1/2 cup crumbled blue cheese
Instructions
- In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes.
- Drain and immediately place asparagus in ice water. Drain and pat dry.
- In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper.
- Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese.
Market Shopping List
- 1 bunch asparagus
- 1 box cherry tomatoes
- 1 bunch basil
- 1 head garlic
- 2 limes
- 1 French Baguette
Adapted from AllRecipes.com
Adapted from AllRecipes.com
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Beer Battered Asparagus w/Lemon Herbed Dipping Sauce
2016-03-28 03:25:21
Lemon Herbed Dipping Sauce
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon black pepper
- 1 teaspoon roughly chopped fresh thyme leaves or other fresh herb
- 1/2 teaspoon roughly minced fresh rosemary leaves or other fresh herb
- Pinch salt
Beer Battered Asparagus
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon finely grated lemon zest
- 1 cup beer
- 1 pound asparagus, trimmed
- Vegetable oil, for frying
Lemon Herbed Dipping Sauce
- Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
Beer Battered Asparagus
- Heat oil in a heavy saucepan until it reaches 375 degrees F.
- Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
- Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
Market Shopping List
- 1 lemon
- 1 bunch thyme
- 1 bunch rosemary
- 1 pound asparagus
Adapted from The Food Network
Adapted from The Food Network
Studio City Farmers Market http://studiocityfarmersmarket.com/
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Carrot Soup with Ginger
2016-03-28 02:17:21
Serves 4
Ingredients
- 2 tablespoons butter or olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 medium potato, peeled and chopped
- 5 ½ cups chopped carrots
- 2 teaspoons minced fresh ginger root
- 6 cups vegetable or chicken broth
- 7 tablespoons whipping cream
- a pinch of nutmeg
- salt and pepper to taste
Instructions
- Put the butter or olive oil into a soup pot. Add the onion and celery and sauté until translucent and soft, about 5 minutes. Add the potatoes, carrots, ginger and broth. Bring to a boil, reduce heat and simmer for about 20 minutes. Pour the soup into a food processor, blender, or a food mill and puree until smooth. Return the soup to the pan. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat slowly then serve.
Market Shopping List
- Butter
- 1 onion
- 1 bunch celery
- 1 medium potato
- 1 large bunch carrots
- 1 thumb ginger
Adapted from Soup Superb Ways With A Classic Dish
Adapted from Soup Superb Ways With A Classic Dish
Studio City Farmers Market http://studiocityfarmersmarket.com/