i can't take credit for this (it's from the food network's ming tsai) but it was dee-lish! top it with braised bok choy and you've got yourself a great dish!
Gingered Spaghetti Squash:
1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper
Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is "al dente". Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving
Tuesday, October 28, 2008
Thursday, September 18, 2008
new way to work the zucchini crop!
long live the season of zucchini and tomatoes!! i struck upon a brilliant recipe through the ny times that makes great use of both: zucchini "pasta" and fresh tomato sauce. i made the tomato sauce last week with a bunch of the yellow tomatoes and ended up with this stunning orange colored sauce. grate some fresh parm on top and you have a fantastic meal.
Friday, September 12, 2008
got tomatoes?
does everyone remember Julia's dear friend Jacques? my husband has been reading his biography and found this wonderfully simple recipe for primavera pasta. now you are probably conjuring up the same images i did when i heard that dish's name.....a sloppy mix of broccoli, squash, carrots and whatever else was left in the crisper drawer of the refrigerator with a heavy tomato sauce. well my friends this recipe couldn't be farther from the plate. with all of the heirlooms coming from the farm you'll definitely want to try this one out. and the best thing is, its super quick and light.....
Giobbi's primavera pasta (from Jacques Pepin)
tomato sauce:
1 lb ripe tomatoes (2-3)
1 tsp finely chopped garlic
3/4 tsp salt
1/2 tsp freshly ground pepper
1/3 c olive oil
1 c shredded basil leaves
salt to taste
pasta:
8 cups of water
penne or bow tie pasta (we actually made our own fettuccine and it was great)
1/3 c finely grated Parmesan cheese
for sauce:
cut the tomatoes in half crosswise, parallel to the stems, and gently press out the seeds. cut into 1/2 inch pieces and put in a bowl large enough to hold the finished dish. add the remaining sauce ingredients and toss.
for pasta:
salt the water and bring to a boil. add the pasta and bring back to a boil. boil uncovered until al dente. add a 6 oz ladle of the hot pasta water to the tomato mixture. drain the pasta and add to the tomato mixture. toss thoroughly. divide into plates and sprinkle generously with Parmesan cheese!
you will definitely want some crusty bread to sop up the delicious sauce that is left behind!
Giobbi's primavera pasta (from Jacques Pepin)
tomato sauce:
1 lb ripe tomatoes (2-3)
1 tsp finely chopped garlic
3/4 tsp salt
1/2 tsp freshly ground pepper
1/3 c olive oil
1 c shredded basil leaves
salt to taste
pasta:
8 cups of water
penne or bow tie pasta (we actually made our own fettuccine and it was great)
1/3 c finely grated Parmesan cheese
for sauce:
cut the tomatoes in half crosswise, parallel to the stems, and gently press out the seeds. cut into 1/2 inch pieces and put in a bowl large enough to hold the finished dish. add the remaining sauce ingredients and toss.
for pasta:
salt the water and bring to a boil. add the pasta and bring back to a boil. boil uncovered until al dente. add a 6 oz ladle of the hot pasta water to the tomato mixture. drain the pasta and add to the tomato mixture. toss thoroughly. divide into plates and sprinkle generously with Parmesan cheese!
you will definitely want some crusty bread to sop up the delicious sauce that is left behind!
Thursday, September 11, 2008
Raspberry Blueberry Cheesecakes Lab
What a beautiful surprise! Raspberries in September! We made cheesecakes with the raspberries we got from the CSA supplemented by wild blueberries we picked last weekend in Ricketts Glen, PA. This a beautiful state park along Lake Rose, with great hikes along two streams that flow over spectacular waterfalls. One can swim in one of the pools (surprisingly deep!) and go sit under the waterfall and get a full body massage wile in the middle of a rainbow. It's magic.
Tim and I each made one, expecting to bring one to the family brunch on Sunday (got postponed), so we got to eat both (share some with friends too). We experimented with different crusts (Tim used a whole grain crust we bought at Mom's - great, not so f
atty as t
he Pillsbury type crusts, but a bit salty for my taste; I used graham cracker crust made following the recipe that is on the box, with less sugar, but a touch a maple syrup, a bit a vanilla. I also put just a a bit of butter, supplemented with vegetable oil and apple sauce instead of all the melted butter that the recipe asks for. It really does not change the flavor or the texture,and it's so much healthier. We also experimented with the filling, the cheesecake part. We did not follow the traditional recipe for cheesecake (too much cream cheese and eggs for us). Tim played with whipped cream and cream cheese, and egg, baked for just a bit. He got a nice fluffy souffle-like filling, much better than mine which was heavier and closer to a real cheesecake filling (I added cream, but not whipped fluffy, cream cheese, egg, corn starch and a bit of flour). The toppings were different too: Tim's was the fruits coated in melted berry jam, mine was just the fruits. Mine looks better, but Tim's tastes better. All in all, both pies were great. We need to work out a lot to keep in shape with all these goodies. Plus, the apple pie season is coming up. Imagine the pies, the strudels, the jams! I can't wait. Happy eating!
Tim and I each made one, expecting to bring one to the family brunch on Sunday (got postponed), so we got to eat both (share some with friends too). We experimented with different crusts (Tim used a whole grain crust we bought at Mom's - great, not so f
atty as t
he Pillsbury type crusts, but a bit salty for my taste; I used graham cracker crust made following the recipe that is on the box, with less sugar, but a touch a maple syrup, a bit a vanilla. I also put just a a bit of butter, supplemented with vegetable oil and apple sauce instead of all the melted butter that the recipe asks for. It really does not change the flavor or the texture,and it's so much healthier. We also experimented with the filling, the cheesecake part. We did not follow the traditional recipe for cheesecake (too much cream cheese and eggs for us). Tim played with whipped cream and cream cheese, and egg, baked for just a bit. He got a nice fluffy souffle-like filling, much better than mine which was heavier and closer to a real cheesecake filling (I added cream, but not whipped fluffy, cream cheese, egg, corn starch and a bit of flour). The toppings were different too: Tim's was the fruits coated in melted berry jam, mine was just the fruits. Mine looks better, but Tim's tastes better. All in all, both pies were great. We need to work out a lot to keep in shape with all these goodies. Plus, the apple pie season is coming up. Imagine the pies, the strudels, the jams! I can't wait. Happy eating!
Friday, August 22, 2008
Eat Well Guide
With the coming of the Slow Food Nation in San Francisco the weekend of Labor Day, the Eat Well Guide just published Cultivating the Web a book which "highlights how new media is supporting the agrarian revival and also includes a comprehensive list of web resources for all sorts of good food fighters, from farmers to foodies to activists". I guess we are the good food fighters too. Imagine, "Hi, I'm Sorina, a good food fighter. Nice to meet you." I'll try it next time I'm at a party.
Monday, August 11, 2008
Zucchini (or squash) Fries
sorry everyone (Anne in particular!). i meant to post this weeks ago when we first got zucchini. this is a great way to eat your veggies and feel like you're splurging on junk food! i recommend seasoning the bread crumbs with something more than just salt and pepper. also, i didn't make the tomato coulis. i just used regular old ketchup for dipping. enjoy! http://www.epicurious.com/recipes/food/views/BAKED-ZUCCHINI-FRIES-WITH-TOMATO-COULIS-DIPPING-SAUCE-239163
Tuesday, August 5, 2008
BAGS for a cause
Joan just updated her Farmer's Diary again...this time to report on a new recycled bag initiative. JHSPH beat her to the punch on this one, but Joan wanted to send bags to our CSA to be fair. If you'd like one, you're welcome to take one, but if you're happy with your good ol' Bloomberg tote, Joan said she'd take back the bags we don't give away to sell at farmers' markets. So either way, the bag will go to good use. Joan explains that "the bags are fair traded. 1 BAG AT A TIME also contributes 1% of our total sales to an environmental non-profit group through our membership in 1% for the Planet." Joan promises to donate any profits from these bags and, from now on, to donate 10 extra cents for every farmers market customer who does not use a plastic bag. Go to the One Straw website to read on...http://onestrawfarm.com/diary.html
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