Sarah Scheffel, Author at Modern Farmer

CSA Cooking: Chorizo-Stuffed Cabbage with Carrot and Tomato Sauce

Sarah Scheffel — Thu, 30 Aug 2018 11:00:29 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Chorizo-Stuffed Cabbage with Carrot and Tomato Sauce

These flavorful cabbage bundles, stuffed with a spicy chorizo filling and braised in a sweet carrot tomato sauce, are sure to impress your guests. You can make both the cabbage rolls and the sauce two to three days ahead of time; simply bring to room temperature before you reheat and serve.

1 cabbage, (cored (we used cone-shaped ‘Murdoc’ cabbage))
8”“12 scallions, (green tops only )
Olive oil, (as needed)
1 pound chorizo ((spicy pork sausage))
1 bunch kale, (stems removed, leaves finely chopped)
½ Fresno chile pepper, (cored, seeded, and finely chopped)
½ onion, (finely chopped)
1 clove garlic, (finely chopped)
2 carrots, (grated using large holes of a box grater)
1 cup cooked basmati rice
Salt and freshly ground black pepper
Carrot and Tomato Sauce ((recipe below))
1 baguette, (cut into slices)
Good-quality extra-virgin olive oil (for finishing)
Basil Oil (for finishing (optional))
Hand-torn lemon basil and/or regular basil leaves (for garnish)
Micro chives (for garnish)
Flaky sea salt, such as fleur de sel, (for finishing)

Bring a large pot of salted water to a boil and prepare an ice bath. Remove 12”“16 large cabbage leaves from head; cut out tough parts of stems with a paring knife. Blanch cabbage leaves to soften, about 2 minutes. Remove and cool immediately in ice bath. Lay cooled leaves out on clean kitchen towels and pat dry to remove moisture. Repeat blanching and cooling process with scallion greens.
Preheat a heavy-bottomed pot over medium-high heat and coat it with olive oil. Slice sausage casings open lengthwise and crumble chorizo meat into pot. Sauté for 8”“10 minutes to brown the sausage, then add kale and chile and cook for another 10”“12 minutes, until kale starts to soften. Stir in onions, garlic, and carrots and sauté for 3 minutes, or until softened, then add rice and season generously with pepper and a little salt, if needed. Stir to combine, then spread out filling on a baking sheet to cool.
To assemble cabbage rolls, lay out a dry cabbage leaf on a work surface and spoon 2”“3 tablespoons chorizo filling into the center. Roll up leaf around filling as if you were making a burrito, tucking in both ends as you go. If leaf is not large enough to fully enclose filling, place cabbage roll on top of a second large leaf and roll to enclose the open ends. Or arrange 2”“3 smaller cabbage leaves so they overlap to create a larger surface area, then roll them up around the filling.
To tie cabbage roll closed, tightly wrap a long piece of scallion greens lengthwise around roll and secure with two overhand knots. For added length, tie two scallion tops together.Repeat with remaining chorizo filling, cabbage leaves, and scallion greens to make about 8 cabbage rolls total.
Preheat a braiser (or any heavy-bottomed pan wide enough to fit all the cabbage rolls in a single layer) over medium heat. Coat cabbage rolls on both sides with olive oil, season with salt and pepper, and arrange in the hot pan. Pour tomato sauce over rolls, cover pan, and cook for 15”“20 minutes, until rolls are tender and cooked through. Meanwhile, drizzle baguette slices with olive oil and toast them on a grill or in a broiler.
Plate cabbage rolls, spooning tomato sauce on top, and drizzle with a little nice olive oil and basil oil (if using). Garnish with hand-torn basil leaves, micro chives, and a sprinkling of fleur de sel. Serve grilled bread alongside.

Carrot and Tomato Sauce

Olive oil, (as needed)
½ onion, (chopped)
1 clove garlic, (finely chopped)
½ Fresno chile pepper, (cored, seeded, and finely chopped)
7”“9 medium-sized ripe tomatoes, (roughly chopped)
2 cups fresh carrot juice
2 cups fresh vegetable juice ((we used Biotta brand))
Salt and freshly ground black pepper

Preheat a heavy-bottomed pot over medium-high heat and coat it with olive oil. Add onions, garlic, and chile and cook for 2”“3 minutes to soften. Stir in tomatoes, carrot juice, and vegetable juice and season with a little salt and plenty of pepper. Cook until tomato sauce is reduced by about half, 25”“30 minutes.

The post CSA Cooking: Chorizo-Stuffed Cabbage with Carrot and Tomato Sauce appeared first on Modern Farmer.

CSA Cooking: Garden Gazpacho with Summer Squash and Cucumber Noodles

Sarah Scheffel — Tue, 28 Aug 2018 11:00:56 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Garden Gazpacho with Summer Squash and Cucumber Noodles

A twirl of raw squash and cucumbers noodles, plus cubes of cucumber and grilled squash and a peppery micro-green garnish, take gazpacho to new heights. Be sure to prepare this soup in advance – the longer it chills in the refrigerator, the better it gets.

Olive oil, (as needed)
½ onion, (chopped)
1 clove garlic, (finely chopped)
½ Fresno chile pepper, (cored, seeded if desired, and finely chopped)
7–9 medium-sized ripe tomatoes, (roughly chopped)
2 cups fresh carrot juice
2 cups vegetable juice ((we used Biotta brand))
Salt and freshly ground black pepper
4 summer squashes, (trimmed, 2 cut lengthwise into ½-inch-thick strips, 2 julienned into noodles using a mandolin)
1 cucumber, (peeled and cut crosswise in half, ½ julienned into noodles using a mandolin, ½ cut in half lengthwise, seeded, and cut into small cubes)
Juice of ½ lime
Juice of ½ lemon
1 tablespoon sherry vinegar ((optional))
1 baguette, (cut into slices)
Arugula micro greens (for garnish)
Good-quality extra-virgin olive oil (for finishing (optional))

Preheat a heavy-bottomed pot over medium-high heat. Preheat a grill to medium-high heat.
Coat the hot pot with olive oil. Add onions, garlic, and chile and cook for 2–3 minutes. Stir in tomatoes, carrot juice, and vegetable juice and season with a little salt and plenty of pepper. Cook until gazpacho base starts to bubble, 10–15 minutes. Transfer to an ice bath or to a bowl in refrigerator to chill until ready to assemble.
Season squash strips with olive oil, salt, and pepper. Grill, turning once, until squash gets some color on both sides but still has some bite, 3–4 minutes. Remove from heat, let cool, then cut into small cubes.
When the gazpacho base is cold, use a food mill or a hand muddler to smash it up a bit. Stir in cubes of cucumber and grilled squash, lime juice, lemon juice, and vinegar (if using). Season raw squash and cucumber noodles with olive oil, salt, and pepper; set aside. Brush baguette slices with olive oil, then toast on the hot grill or in a preheated broiler.
To serve, use tongs to twist squash and cucumber noodles together and place in the center of four to six wide bowls. Ladle cold gazpacho around noodles. Finish with some nice olive oil and more pepper. Garnish with micro arugula and arrange a few pieces of grilled baguette around the edge of each serving.

The post CSA Cooking: Garden Gazpacho with Summer Squash and Cucumber Noodles appeared first on Modern Farmer.

CSA Cooking: Deboned Whole Chicken Stuffed with Braised Kale and Collards over Grilled Turnips and Carrots

Sarah Scheffel — Mon, 20 Aug 2018 11:00:49 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Deboned Whole Chicken Stuffed with Braised Kale and Collards over Grilled Turnips and Carrots

Rolling deboned chicken halves around braised kale and collards to create golden brown parcels means you get white and dark meat – and plenty of dark greens! – in every bite. The greens are combined with a forcemeat made from ground chicken and butter so the chicken roulades will hold together when sliced. Follow our instructions for deboning a chicken, or save time and effort by asking your butcher to do it for you.

1 whole chicken ((about 3 pounds))
Olive oil, (as needed)
Salt and freshly ground black pepper
15–20 small turnips (we used ‘Hakurei’), (cut in half or quartered if large)
9–11 carrots, (peels on, cut in half lengthwise)
2 tablespoons finely chopped scallion greens
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped chives for finishing

Chicken stock

Olive oil, (as needed)
1 onion, (cut in half, then each half cut lengthwise into thirds)
3 carrots, (roughly chopped)
2 cloves garlic, (slightly smashed)
¼ cup loosely packed fresh parsley
¼ cup loosely packed fresh oregano
½ cup white wine ((we used Chenin Blanc))

Kale and collards stuffing

Olive oil, as needed
1 bunch collards, (stems removed, leaves thinly sliced crosswise then chopped)
1 shallot, (chopped)
1 clove garlic, (chopped)
Salt and freshly ground black pepper
1 bunch kale, (stems removed, leaves sliced crosswise then chopped)
½ cup white wine ((we used Chenin Blanc))
Chicken forcement ((recipe below))

Preheat a grill to medium-high heat. Preheat an enameled pot or other heavy-bottomed pot to medium-high heat on grill rack or stovetop.
To bone chicken, start by removing both wings with a sharp knife. With breast side up, locate wishbone and cut down both sides and around the top with your knife; pinch top of wishbone with your fingers and pull it out, loosening with the knife if necessary. With breast side down, cut through skin along the backbone, peeling it back to expose meat and the oyster. Isolate and remove bone along backbone closest to neck. Continue to peel meat away from carcass.
Separate thighbone from backbone by exposing joint and slicing through it. (Pulling the joint apart with your hands can help separate the two pieces.) Continue cutting along the bone to detach chicken tender and breast from carcass. Repeat on second side until carcass is almost free. At this point, pick up carcass with one hand and slice along the bottom piece of cartilage to remove meat from carcass.
Lay chicken out flat and expose leg bones by cutting through meat to the bone and scraping meat away. Insert knife into space between joints, then slide knife underneath the bone and remove it. Remove the second half of leg bone, then repeat on second side. Chicken is now fully deboned. Cut through skin in between the two breasts, separating chicken into halves. Set meat aside.
To make stock, coat chicken bones in oil then transfer them to the hot pot. Cook and stir bones for about 15 minutes to get some color on them. Add onions, carrots, garlic, parsley, and oregano and sauté for 1–2 minutes. Deglaze pan with wine, cooking for 3–4 minutes to reduce it. Stir in enough water to almost cover bones, reduce the heat, and simmer for 20–30 minutes.
Meanwhile, to make stuffing, preheat a braiser or other heavy-bottomed pan with a lid to medium-high heat on grill rack or stovetop. Coat with 5–6 tablespoons oil and add collards, shallot, garlic, and salt and pepper to taste; cover and cook for 3–5 minutes. Stir in kale and more salt, pepper, and oil; cover and cook for 2–3 minutes, until kale starts to wilt. Pour in wine, cover, and cook for another 3–4 minutes, until greens have softened. Transfer filling to baking sheet to cool.
Make chicken forcemeat. When greens are cool enough to handle, using your hands, incorporate forcemeat into the cooled kale and collards mixture.
Roll out one of the chicken halves, flop the tender down into the void below, then butterfly the thicker side of breast to create one even layer. Spread half the kale and collards stuffing over the piece of chicken and roll it up, starting with the breast side (so breast won’t dry out during cooking). Slide a long piece of butcher’s twine underneath rolled chicken and tie it with a simple loop and a surgeon’s knot. Wrap the long tag end around the chicken then loop it underneath itself, pulling tight using short tag end. Continue in same way down length of chicken roll. Flip roll over, pulling twine tight along length of chicken, then roll chicken roll back over and tie a surgeon’s knot with short tag end where you started. Repeat with second piece of chicken and another piece of twine.
Remove bones from stock and strain it through a fine-mesh sieve. Return it to pot and simmer over low heat until thickened and reduced; turn off the heat.
Preheat large cast-iron skillet over medium-high to high heat on grill or stovetop. Coat pan with oil, season chicken rolls generously with salt and pepper, then add them to the hot pan, rolling them around to evenly coat in oil. Sear chicken rolls, rotating to brown all sides. Continue to cook until chicken loses its pink color throughout and internal temperature reaches at least 155°F on a meat thermometer, 10–15 minutes total. Remove from heat, cover, and let rest for at least 15 minutes.
While chicken rests, toss turnips and carrots in oil and season with salt and pepper. Grill over medium-high heat, turning occasionally, until brown in spots, 5–7 minutes. Toss with additional oil, scallions, and parsley, then spread out on a serving dish. Remove twine from chicken rolls, slice horizontally into rounds, then fan out slices on top of carrots and turnips. Drizzle with the reduced stock and finish with chopped chives, some salt, and a drizzle of olive oil.

Chicken Forcemeat

4 skinless, boneless chicken thighs
¼ cup (½ stick) unsalted butter, (cut into 4 tablespoons, at room temperature)
1 tablespoon mustard powder
Salt and freshly ground black pepper

In a food processor with a blade, combine chicken, butter, and mustard powder and season with salt and pepper. Pulse ingredients together, occasionally scraping down the sides of processor with a spatula, until chicken is finely chopped and butter is fully incorporated. Scrape into a bowl, cover with plastic wrap, and set aside until needed.

The post CSA Cooking: Deboned Whole Chicken Stuffed with Braised Kale and Collards over Grilled Turnips and Carrots appeared first on Modern Farmer.

CSA Cooking: Coal-Roasted Cabbage with Spicy Peanut Vinaigrette

Sarah Scheffel — Thu, 16 Aug 2018 11:00:40 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Coal-Roasted Cabbage with Spicy Peanut Vinaigrette

Drizzle juicy, charred cabbage wedges with a piquant Thai-style dressing and your guests will keep coming back for more. A gorgeous floral mint oil and dried red pepper threads – traditionally used in kimchee – are distinctive flourishes.

Grapeseed oil, (as needed)
1 whole green cabbage, (blemished outer leaves removed, rinsed and thoroughly dried)
Salt and freshly ground black pepper
Spicy Peanut Vinaigrette (recipe below)
1 bunch scallions, (chopped)
Handful fresh basil leaves, (chopped)
Handful fresh cilantro leaves and tender stems, (chopped)
2 tablespoons crushed peanuts
Dried chile threads for garnish ((available online or at Asian markets))
Mint Oil ((recipe below))

Preheat a charcoal grill to high heat or an oven to 450°F. Stack 2 or 3 sheets of aluminum foil large enough to wrap around entire cabbage. Drizzle center of foil with grapeseed oil and place cabbage on top, stem side down. Pour grapeseed oil over cabbage, roll it around to coat, and season generously with salt and pepper. Wrap up cabbage, leaving a small vent at the top for steam to escape.
Place wrapped cabbage on top of coals or into preheated oven. Roast for 25–35 minutes, or until you feel very little resistance when you poke a knife into the cabbage. Meanwhile, make the vinaigrette.
When cabbage is done, cut it in half, then slice each half into four wedges with stem attached.
Plate cabbage wedges and dress them with spicy peanut vinaigrette, getting it in all those nooks and crannies. Sprinkle scallions, basil, cilantro, and peanuts over the top, add a pinch of chile threads here and there, then drizzle with mint oil. Serve immediately.

Spicy Peanut Vinaigrette

3 tablespoons finely chopped fresh ginger
1 Fresno chile pepper, (cored, seeded, and finely chopped)
½ shallot, (minced)
1 clove garlic, (minced)
Juice of 1 lime
2 tablespoons red wine vinegar
½ teaspoon toasted sesame oil
2 tablespoons Asian fish sauce
1 tablespoon Sriracha hot chile sauce
1 tablespoon soy sauce or gluten-free tamari
2 tablespoons canned coconut milk
3 tablespoons crunchy peanut butter
2–3 tablespoons grapeseed oil
Freshly ground black pepper

In a medium bowl, mix together ginger, chile, shallot, garlic, lime juice, vinegar, sesame oil, fish sauce, Sriracha, soy sauce, coconut milk, and peanut butter. Whisk in grapeseed oil until sauce is smooth. Season with pepper to taste.

Mint Oil

½ cup grapeseed oil or other high-heat cooking oil
2–3 cups loosely packed fresh mint leaves and tender stems, (rinsed and thoroughly dried)

Heat oil in a small saucepan over medium heat until it reaches 250°F. To test temperature, use a deep-fry thermometer or simply dip a mint sprig into the hot oil. If it pops, you’re good to go.
While oil preheats, prepare an ice bath by filling a large bowl about halfway with ice and cold water. Float a smaller metal bowl in ice water to chill. Place mint in a blender (make sure both the mint and top of blender are 100 percent dry; hot oil and water do not mix!).
Pour hot oil over basil and put the lid on the blender, covering central opening with a towel to avoid splatter. Blend on low speed, slowly increasing speed to high, until mixture is smooth and even small pieces of mint are blended, 20–30 seconds total.
Immediately pour mint and oil mixture into cold metal bowl and whisk rapidly for about 2 minutes until oil has cooled.
Pour into an airtight container, cover, and let infuse in refrigerator for 2–3 days; any remaining basil pieces will settle to the bottom. Slowly pour mint oil into a glass storage container, stopping when you see mint particles. Strain remaining oil into container through a fine-mesh sieve or cheesecloth. Use immediately or store at room temperature for up to 2 weeks.

The post CSA Cooking: Coal-Roasted Cabbage with Spicy Peanut Vinaigrette appeared first on Modern Farmer.

CSA Cooking: Coal-Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette

Sarah Scheffel — Tue, 14 Aug 2018 11:00:02 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Coal-Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette

Fork-tender new potatoes, chargrilled cauliflower and broccoli, and a chunky tomato vinaigrette – this side dish boasts a panoply of flavors and textures. Black garlic, made from regular garlic cloves aged under special conditions, adds a molasses-like richness and tangy undertones to the dressing. It’s worth tracking down; find it online or in Asian markets.

1 ripe tomato, (cut into ½-inch wedges)
1 onion, (cut into ½-inch wedges)
1 head garlic, (separated into cloves)
¼ cup white wine ((we used Chenin Blanc))
25–30 new potatoes ((2–2½ pounds))
Olive oil, (as needed)
Salt and freshly ground black pepper
6 ears corn, (husks removed, broken in half)
1 head cauliflower (trimmed and cut into spears)
1 head broccoli, (trimmed and cut into spears)
Black Garlic Tomato Vinaigrette ((recipe below))
1 bunch scallions, (greens snipped (reserve white parts for vinaigrette))
⅓ cup pine nuts, (toasted)
1–2 tablespoons finely chopped fresh parsley
1–2 tablespoons finely chopped fresh chives

Preheat a charcoal grill to medium-high heat. Stack 4–5 large rectangles of aluminum foil, fold up the sides, then layer tomatoes, onions, and garlic in the center. Pour wine over vegetables and top with potatoes. Drizzle 4–5 tablespoons olive oil over all and season with salt and pepper. Wrap up the packet, flattening it so potatoes are in a single layer, and leave a small vent in the top for steam to escape.
Roast potato packet directly on coals for 25–30 minutes, until potato flesh is creamy in texture. (Be careful when opening foil packet to check for doneness; hot steam will escape.)
Meanwhile, toss corn in oil to coat and season with salt and pepper. Grill until corn is nicely charred in spots, 5–6 minutes. Toss cauliflower and broccoli in oil, salt, and pepper. Grill, rotating occasionally, until florets are a little bit brown and crispy, 4–5 minutes. Set grilled vegetables aside while you make vinaigrette.
Cut corn kernels off cobs and transfer to a serving bowl. Add potatoes and other contents of foil packet, squeezing garlic cloves out of their skins. Roughly chop broccoli and cauliflower and add to the bowl. Toss everything together to combine.
Toss scallion greens in oil and grill for about 1 minute to add some smoky flavor; roughly chop.
Top mixed vegetables with vinaigrette and grilled scallion tops. Finish with pine nuts, parsley, and chives, and a drizzle of olive oil. Serve immediately or cover and refrigerate overnight. Bring to room temperature before reheating in the oven.

Black Garlic Tomato Vinaigrette

7 cloves black garlic ((available online or at Asian markets), sliced)
1 bunch scallions, white parts only, (finely chopped)
Zest of 1 lemon
Juice of ½ lemon
2 tablespoons olive oil
5 tomatoes, (cut into 1-inch wedges)
¼ cup loosely packed chopped fresh basil leaves
8 ounces fresh mozzarella balls, (cut in half)
Salt and freshly ground black pepper

In a medium bowl, toss together black garlic, scallions, lemon zest and juice, olive oil, tomatoes, basil, and mozzarella. Season with salt and pepper to taste.

The post CSA Cooking: Coal-Roasted Potatoes with Grilled Veggies and Black Garlic Tomato Vinaigrette appeared first on Modern Farmer.

CSA Cooking: Lemon-Roasted Beets, Braised Greens, and Grilled Carrots with Beet Gastrique and Ricotta Cheese

Sarah Scheffel — Thu, 09 Aug 2018 11:00:00 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Lemon-Roasted Beets, Braised Greens, and Grilled Carrots with Beet Gastrique and Ricotta Cheese

For a soigné presentation, arrange six little piles of the braised greens in a row on a serving platter and lay a grilled carrot on top of each. Spoon the roasted beets and dollops of ricotta (or goat cheese or Burrata, if you prefer) between the stacks. Drizzle the gingery beet gastrique over the beets and around the edges of the plate, then sprinkle a pinch of fleur de sel on each beet to bring out their sweetness. Garnish with nasturtiums and serve with a flourish.

Olive oil, (as needed)
1 lemon, (sliced crosswise into rounds)
6 small beets, (unpeeled but trimmed, leaving ½ inch of stem on each, greens roughly chopped)
Salt and freshly ground black pepper
1 cup fresh beet juice ((from about 3 beets))
1 tablespoon grated fresh ginger, ((use a Microplane grater))
5–10 ounces braising greens, (leaves and stems, chopped)
1 bunch Swiss chard (7–9 leaves), (stems removed, leaves roughly chopped)
1 shallot, (chopped)
1 clove garlic, (chopped)
3–4 tablespoons white wine ((we used Sauvignon Blanc))
6 baby carrots (unpeeled, trimmed)
1 teaspoon balsamic vinegar
1 tablespoon Meyer lemon olive oil ((we used O Olive Oil brand))
3–4 tablespoons whole-milk ricotta cheese
Flaky sea salt, such as fleur de sel, (for finishing)
Nasturium flowers (for garnish)

Preheat a charcoal grill to medium-high heat or preheat an oven to 425°F. Stack 4 squares of aluminum foil and fold up the sides. Drizzle center of foil with olive oil and fan lemon slices on top. Toss beets with olive oil, salt, and pepper, then place them on top of lemon slices. Wrap up foil packet, leaving a small vent at the top for steam to escape.
Roast beet packet directly on the coals for 15–25 minutes or in the oven for 25–35 minutes until beets are fork-tender. (Be careful when opening foil packet to check for doneness; hot steam will escape.)
Meanwhile, combine beet juice and ginger in a small heavy-bottomed saucepan and bring to a slow simmer. Cook, swirling the pan gently every so often, until liquid thickens and reduces to about 3 tablespoons, 25–30 minutes. Remove from heat.
Toss beet greens, braising greens, and chard together in a medium bowl. Preheat a cast-iron pan with a lid over medium-high heat. Pour a generous amount of olive oil into the hot pan, followed by half the greens, the shallots, and garlic. Cover and let cook, stirring occasionally, until greens begin to wilt, about 6 minutes. Pour in wine, season with salt and pepper, and stir to combine; cover and cook for another 5 minutes, or until greens are braised. Remove from heat, drizzle with a touch of olive oil, and season with salt and pepper to taste.
Toss carrots with olive oil, salt, and pepper. Grill on the grate or sauté in a pan on the stovetop for 2–3 minutes, just until warmed and slightly softened. When beets are done, wrap them in paper towels and rub them with your fingers to remove skins. Whisk balsamic vinegar and Meyer lemon olive oil into the beet gastrique.
Transfer braised greens to a serving dish and top with beets, carrots, and dollops of ricotta. Finish with beet gastrique, a sprinkling of flaky sea salt, and nasturtiums.

The post CSA Cooking: Lemon-Roasted Beets, Braised Greens, and Grilled Carrots with Beet Gastrique and Ricotta Cheese appeared first on Modern Farmer.

Recipe: Seared Pink Snapper on Julienned Peas and Grilled Summer Squash with Brown Butter Kohlrabi and Fennel Slaw

Sarah Scheffel — Tue, 07 Aug 2018 11:00:52 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Seared Pink Snapper on Julienned Peas and Grilled Summer Squash with Brown Butter Kohlrabi and Fennel Slaw

Here, crispy fish is served with a riot of grilled and raw vegetables. A tangy tomato vinaigrette and a drizzle of rich brown butter round out the flavors. You’ll need a mandolin to slice the kohlrabi and fennel into slivers.

4 tablespoons (½ stick) salted butter, (cut into tablespoons)
1 kohlrabi bulb, (thinly sliced on a mandolin and cut into matchsticks)
1 fennel bulb, (layer removed, thinly shaved on a mandolin (reserve fronds for garnish))
4 ounces fresh peas in the pod, (strings removed, cut lengthwise into matchsticks)
Olive oil, (as needed)
Salt and freshly ground black pepper
Cherry Tomato Vinaigrette ((recipe below))
1 summer squash, (cut in half crosswise, each half cut into wedges)
1 fillet pink snapper (about 7 ounces), (skin side scaled and scored in a crosshatch pattern)
1 tablespoon snipped fresh chives
1–1½ tablespoons finely chopped fresh chervil
Zest of ½ lemon
Basil Oil for finishing

Slowly melt butter in a small heavy-bottomed, light-colored pot over low heat until it foams, about 5 minutes. Continue to cook, frequently scraping sides and bottom of pot to prevent burning, until butter smells toasted and nutty and brown flecks begin to form, about 15 minutes more. Remove from heat and set aside.
Preheat grill to medium-high heat. Combine kohlrabi and fennel in a bowl. Put peas to a second bowl and toss with olive oil, salt, and pepper. Make the vinaigrette. Set all three bowls aside.
Coat squash wedges with olive oil and season with salt and pepper. Grill the fleshy sides until some brown spots and grill marks develop, 2–3 minutes per side.
Preheat a sauté pan over medium-high heat. Season both sides of snapper with salt and pepper. Coat the hot pan with olive oil followed by the snapper, skin side down. Cook for about 4 minutes, then flip the fish and cook for 2–3 minutes more.
While fish cooks, toss chives, chervil, lemon zest, and 3 tablespoons brown butter with the fennel and kohlrabi; season with pepper to taste. Toss summer squash with the peas.
To plate the dish, start with the summer squash and peas followed by the snapper. Top fish with kohlrabi and fennel slaw and drizzle with cherry tomato vinaigrette and a little basil oil. Garnish with roughly chopped fennel fronds.

Cherry Tomato Vinaigrette

1 tablespoon minced shallot
1–3 teaspoons fresh lemon juice
1 teaspoon whole-grain mustard
1 tablespoon champagne vinegar ((we used O Citrus Champagne Vinegar))
Salt and freshly ground black pepper
1 tablespoon olive oil
5–7 cherry tomatoes, (cut into wedges)
1 tablespoon finely chopped fresh lemon balm
1 tablespoon finely chopped fresh dill

In a small bowl, whisk together shallots, lemon juice, mustard, vinegar, and salt and pepper. Whisk in olive oil until emulsified. Stir in tomatoes, lemon balm, and dill. Season with additional salt and pepper to taste.

The post Recipe: Seared Pink Snapper on Julienned Peas and Grilled Summer Squash with Brown Butter Kohlrabi and Fennel Slaw appeared first on Modern Farmer.

CSA Cooking: Summer Squash Fritters

Sarah Scheffel — Fri, 03 Aug 2018 11:00:17 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Dale’s Summer Squash Fritters

Crispy on the outside and custardy inside, these pan-fried fritters are the creation of Dale Sharkey of Cosmic Apple Gardens, in the heart of Idaho’s Teton Valley. Served hot with peppery arugula and a juicy tomato and basil salad, they make a memorable appetizer. Draping a portion of the fritters with gravlax garnished with crÁ¨me fraÁ®che takes them over the top.

3–5 assorted summer squash, (grated using large holes of a box grater)
2 carrots, (grated using large holes of a box grater)
½ Vidalia onion, (chopped)
Salt
1 farm-fresh egg
2 tablespoons whole milk
3 tablespoons all-purpose flour ((substitute rice flour for a gluten-free version))
1½ cloves garlic, (one roughly chopped, one-half thinly sliced)
3 tablespoons grated Parmesan cheese
Freshly ground black pepper
4–6 tomatoes, (preferably a mix of red and yellow, half chopped, half sliced crosswise into rounds)
5–6 tablespoons olive oil, (plus more for tomato salad)
1 tablespoon Basil Oil, (plus more for serving )
1 teaspoon balsamic vinegar, (or more as needed)
Juice of ½ lemon
6–9 basil leaves, (half sliced into thin ribbons, half roughly torn for garnish)
2 tablespoons unsalted butter
Generous handful arugula, (roughly chopped)
3 slices gravlax ((cured salmon with dill; omit for vegetarian version))
3 dollops crème fraîche ((optional))

Spread out squash, carrots, and onions in the center of a clean kitchen towel. Sprinkle with salt and mix with your hands to combine. (Salt draws out liquid from the vegetables.) Wrap up towel around the vegetables and twist the top to squeeze out as much liquid as possible.
In a large bowl, whisk together egg, milk, flour, chopped garlic, and Parmesan and season with salt and pepper. Use a spoon to fold in the drained vegetables and about 2 tablespoons oil. Let rest for 5–15 minutes to allow flavors to meld.
Preheat a large cast-iron skillet over medium-high heat. In a medium bowl, mix together chopped tomatoes, a touch of olive oil, basil oil, balsamic vinegar, lemon juice, sliced garlic, basil ribbons, and salt and pepper to taste.
Add remaining 3–4 tablespoons oil and butter to hot pan and wait for bubbles to subside. Spoon 2–3 tablespoon scoops of fritter batter into pan. Fry until golden brown on both sides, 3–4 minutes per side. Remove to a plate.
Make a bed of arugula in the center of a serving plate. Circle the greens with a ring of sliced tomatoes. Drizzle with additional basil oil and season with salt and pepper. Arrange hot fritters on top. Dress three fritters with gravlax and dollops of crème fraîche, if desired. Finish with tomato salad and hand-torn basil leaves. Serve immediately.

The post CSA Cooking: Summer Squash Fritters appeared first on Modern Farmer.

CSA Cooking: Raw Vegetable Carpaccio

Sarah Scheffel — Wed, 01 Aug 2018 11:00:02 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Raw Vegetable Carpaccio

You won’t find any raw beef fillet in this produce-driven carpaccio. Instead, it’s an opportunity to showcase the beauty of raw vegetables – and a chance to play with your food! Summer squash thinly sliced on a mandolin sets the stage for an artful arrangement of radish and turnip shavings, spicy arugula, and smashed and diced veggies in a lemony marinade. Then it’s your Jackson Pollock moment: Drip and drizzle basil-infused oil, balsamic vinegar, and truffle oil over your carpaccio-scape. Finish with a flurry of grated Parmesan.

⅓ cup chopped Vidalia onion
2 carrots, (trimmed and cut into small dice)
1 stalk celery, (strings removed if desired, trimmed and cut into small dice)
Meyer lemon olive oil ((we use O Olive Oil brand) for marinating and drizzling)
Flaky sea salt, (such as fleur de sel, and freshly ground black pepper)
About 20 English peas in the pod, (shelled)
Zest of 1 lemon
2 zucchini, (ends trimmed)
2 yellow or ‘Zephyr’ squash, (ends trimmed)
2 pattypan or ‘Eight Ball’ squash, (ends trimmed, quartered)
3–4 radishes, (very thinly sliced on a mandolin)
3–4 small turnips, (very thinly sliced on a mandolin)
2 handfuls arugula, (roughly chopped)
Balsamic vinegar (for drizzling)
Basil oil (for drizzling)
Truffle oil (optional) (for finishing)
Parmesan cheese (for grating)

Put mirepoix (onions, carrots, and celery) in a small bowl. Drizzle with Meyer lemon olive oil, season with salt and pepper, and stir to combine. Smash peas with the back of a chef’s knife and transfer to another small bowl. Stir in lemon zest, about a teaspoon of Meyer lemon olive oil, and salt and pepper to taste. Set mirepoix and peas aside to marinate. (The oil and salt will soften the vegetables and pull water from them, creating a sauce-like consistency.)
Using a mandolin, slice zucchini, yellow, and pattypan squash lengthwise into thin (about ⅛-inch-thick) strips.
Arrange squash strips on a platter, color coordinating and overlapping them as you like. Drizzle with just a touch of Meyer lemon olive oil and sprinkle a nice even layer of salt over the top. (This will soften the squash slightly.) Arrange radish and turnip slices on top and season with pepper. Scatter arugula over all followed by the mirepoix and pea mixtures (use a spoon or your hands to distribute as desired). Drizzle with balsamic vinegar, and basil oil, and just a touch of truffle oil. Grate Parmesan over the carpaccio to finish.

The post CSA Cooking: Raw Vegetable Carpaccio appeared first on Modern Farmer.

CSA Cooking: How to Make Basil Oil

Sarah Scheffel — Mon, 30 Jul 2018 11:00:35 +0000

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra.

Basil Oil

This aromatic oil adds surprising depth of flavor to vinaigrettes. Or try drizzling it over grilled fish or chicken, tossing it with steamed green beans and a sprinkle of sea salt, or using it as a dip for crostini. Just make sure your basil is 100 percent dry before you infuse it in the oil. Hot oil and water do not mix!

1 cup grapeseed oil or other high-heat cooking oil
4–5 cups loosely packed fresh basil leaves, (rinsed and thoroughly dried)

Heat oil in a small saucepan over medium heat until it reaches 250°F. To test temperature, use a deep-fry thermometer or simply dip a basil leaf into the hot oil. If it pops, you’re good to go.
While oil heats, fill a large bowl about halfway with ice and cold water. Float a smaller metal bowl in ice water to chill. Place basil leaves in a blender.
Pour hot oil over basil and put the lid on the blender, covering central opening with a towel to avoid splatter. Blend on low speed, slowly increasing speed to high until mixture is smooth and even small pieces of basil are blended, 20–30 seconds total.
Immediately pour basil and oil mixture into cold metal bowl and whisk rapidly for about 2 minutes until oil has cooled.
Pour into an airtight container, cover, and let infuse in refrigerator for 2–3 days; any remaining basil pieces will settle to the bottom. Slowly pour basil oil into a glass storage container, stopping when you see basil particles. Strain remaining oil into container through a fine-mesh sieve or cheesecloth. Use immediately or store at room temperature for up to 2 weeks.

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