Family Secrets

We've all got them, right?  Some treasured family secret recipe somewhere.  I gave you one of mine in my first post on kohlrabi.  I'll give you another one now:  my mom's German potato salad, with a couple of my own tweaks.  Potatoes are another almost-every-week kind of staple, and we're in the midst of cucumber season, too.  So, without further ado:

Ingredients

• 1 1/2 lbs. assorted potatoes, either peeled or unpeeled, sliced into bite-sized 1/4" disks
• 1/2 cucumber, peeled and sliced 1/8" thick
• 2 scallions, sliced 1/8" thick
• 3 slices thick-cut bacon, sliced crosswise into thin strips
• 1/4 cup flour
• 1/4 to 1/2 cup white vinegar, to taste
• 1 teaspoon sugar, to taste
• Salt & pepper
• Kettle of boiling water

Yes, you need to slice a number of ingredients thinly.  Yes, the mandoline will make that fast and easy.  No, you may not use it without the safety glove.

Directions

• Boil potatoes in salted water until tender but not soft.  Since you're cooking the potatoes after they're sliced, they will cook quickly.

• Crisp the bacon, reserving fat.  You should have about 1/4 cup.  Remove bacon to a paper towel and make gravy from the bacon drippings.  Add half the flour to the bacon fat with salt and pepper, whisk.  Gradually add remaining flour to create a roux, and allow to darken a little.  Add sugar and 1/4 cup vinegar to roux, then gradually add boiling water, stirring, to create a medium-thickness gravy.  Adjust vinegar, sugar, salt and pepper to taste.

• Toss together potatoes, scallions, cucumber, and crisped bacon.  Pour over half the gravy, toss.  Add more gravy and toss again until you get the desired consistency.

• Ta da!  Serve either cooled or warm.  And yes, it'll be better tomorrow.

Potato salad is the sort of dish where nearly every family has their own favorite.  I asked around Nall's and Vanessa had a really good one, too:

I used about 6-8 red potatoes, cut in small cubes, tossed in olive oil and red wine vinegar then lined then up in a deep cookie sheet and bake for 50-60 mins at 400. While potatoes are baking, take about 4 ears of corn and cut off cob. Chop up 2-3 spring onions and toss with corn. When you take out the potatoes, sprinkle with sea salt and toss with mayo to your liking while the potatoes are hot and add in the spring onions and corn. Refrigerate for about an hour before serving. You can also add bacon!

 I've got a couple of other potato salad recipes that I really like as well.  This one is sort of an Alsatian take on my German potato salad, using pancetta and brown butter.  It's my go-to pot luck dish.  This one is similar and on my list to try.  Here's a creamy, lemony one that's very good too.

Do you mind sharing your "secret" potato salad recipe?

Baked Turnip & Potato Pancakes

Whether it's a boxty or a latke, I'm a big supporter of all things potato pancake.  So since I'm not a huge fan of the taste of turnips, I found a great way to disguise them is to throw them in with potato for some savory pancakes.  Turnips are great cubed and roasted, but there's and aftertaste I pick up on that I just can't escape, so masking them this way worked perfect for me.  And unlike most potato cake recipes, these are baked and not fried, so it greatly cuts down on the calories.

Baked Turnip & Potato Pancakes

Ingredients:

1/2 lb turnips, peeled and diced into 1/4" cubes
1/2 lb potato, peeled and cut into 1/2" cubes
2 1/2 Tbsp scallions, diced
1 egg, lightly beaten (or 1 egg equivalent of Ener-G Egg Replacer or 1/4 cup unsweetened applesauce)
1 handful of shredded cheddar cheese (I use Daiya cheddar shreds for dairy-free)
1/4 cup all-purpose flour (any flour of your choosing)
Coarse ground salt & pepper
2 dashes of ground nutmeg

Preheat oven to 400 degrees.

In a pot of lightly salted boiling water, add in turnips and potatoes for 10-15 minutes or until cubes are fork tender.  Drain off water and then use a hand masher to to mash them up.  You want it more of a rough mash, not a smooth mashed potato consistency, so hand mashing is best.

Stir in scallions, egg, cheese, flour and seasonings, until fully combined.  Take about 1/4 cup portions and pat into patties of even thickness and place onto a lightly greased baking sheet.  Don't crowd your baking sheet, so you'll have to do these in batches like you would with cookies.  Bake each set at 400 degrees for 15 minutes, then flip each pancake and bake for an additional 15 minutes, or until each side has crisped and is golden brown.

Serve with applesauce or sour cream for dipping on the side.

Homemade Take-Away: Beef with Broccoli

Having a gluten-allergy means that most take-away is off the table for me.  It's a good thing I love to cook, and I'm sure in the long run my waistline and my heart will thank me, but sometime you just want to pick up the phone and order pizza or Chinese without a care in the world.  Thankfully Moo Goo Gai Pan was always my favorite Chinese take-away dish and is the one dish that is actually safe for me.  But man a good Beef with Broccoli, or beef in any of that wonderful sweet, salty, yet mildly spicy brown sauce is sooooo yummy, and sooooooo off limits for me.

But, the day that local snow peas arrived in the store, Valerie began to celebrate in the office because that meant she was making The Pioneer Woman's Beef with Snow Peas and thanks to gluten-free soy sauce this recipe would be within my reach.  So I too grabbed snow peas the the rest of my supplies, tweaked the recipe a bit (I just can't leave any recipe well enough alone), and that night I treated the Mister and myself to homemade Chinese take-away.  It was BETTER than take-away, and I wanted to eat it ALL!  Oh Ree Drummond, you are a ginger angel of food loveliness (which by the way, leave it to a fellow ginger to come up with a recipe that relies on lots of lovely fresh ginger, oh how you rock woman)!  So this meant when broccoli made its way into last week's share, I knew what had to be done...sub out the snow peas and throw in that broccoli!  Let's just say I ate leftovers for breakfast this morning.  Go ahead and judge, I care not!  

So give your favorite Chinese restaurant delivery guy a break tonight, and make your own Beef with Broccoli at home.  I recommend prepping all your ingredients first, as once you start, this recipe goes super fast.  So I always make the sauce, get the meat in it to marinade, and then get my rice started so that's cooking away when I start to cook the veggies.  The sauce for this recipe is a great base, so feel free to sub in lots of different veggies.  I always throw in mushrooms, but think this would be great with sliced carrots, asparagus, water chestnuts, bamboo shoots, cabbage, and eggplant.  You can even leave out the meat and make a hearty vegetarian version with lots of veggies.

Homemade Take-Away: Beef with Broccoli 

Ingredients:

1 lb sirloin, flank steak or thin sliced top round

1/2 cup low-sodium soy sauce (use gluten-free soy or tamari to keep it wheat-free)

2 Tbsp sherry vinegar

2 Tbsp local honey

2 Tbsp brown sugar

2 Tbsp corn starch

1 Tbsp heaping, minced ginger

1 tsp heaping minced garlic

Dash of crushed red pepper (optional)

1 head of broccoli, chopped

1/2 lb mushrooms, gently washed & sliced

2 Tbsp scallions, chopped

3 Tbsp olive oil

2 tsp sesame seeds

4 cups cooked jasmine rice

In a bowl, mix together soy sauce through red pepper, making sure there are no cornstarch lumps left, and set aside.

Cut beef into thin strips and add to bowl with sauce.  Allow meat to marinade while you get your rice on to cook, as from here, it's going to go pretty fast.

In a large skillet or wok add oil and heat over high heat.  Not medium high heat, but face melting high heat.  So wear an apron or a riot shield if you're worried about oil splatters on your clothes.

Once oil is nice and hot, carefully add broccoli and mushrooms and cook for about a minute to a minute and a half, stirring continually to prevent any burns.  Once mushrooms have started to brown, transfer veggies to a separate plate.

Using tongs, carefully add in beef and if your skillet isn't large enough, you'll want to add it in stages.  Cook meat for 45 seconds.  Toss in scallions and give everything a quick stir.  Pour in rest of sauce and add back in veggies.  Cook for an additional 30 seconds at most, until sauce has started bubbling.  Remove from heat to prevent beef from over cooking and becoming chewy.  Stir in sesame seeds for an added garnish and serve over jasmine rice.  Should make enough for 4 generous portions.

Sweet Day In The Morning, It's Sweet Potato Season!

So, unfortunately, my brain hates freedom tonight and no amount of Advil or Tylenol is touching it.  I am actually blogging in sunglasses at the moment.  Classy.  Thus, for now at least, this week's posts will be rather short and sweet.  In the Spoiler e-mail we linked you to our favorite, simple preparation for Sauteed Swiss Chard, which doesn't exactly scream Labor Day picnic food, but thankfully with this week's bounty of fruit you'll be able to throw together a wonderful fruit salad, fruit crisp, or even go all-American with some apple pie (or tart it up a bit!).  But I've got two preparations for those sweet potatoes for you.  One (an oldie but a goodie from our Crop Share vault) that will be a healthy, yet filling game day recipe now that football season is upon us (I might as well draw ire where I can...Go Colts!) and then another to take you from the gridiron to the grill and have you set for this weekend's picnic circuit.  Happy Labor Day weekend everyone!  Now where's a nice, dark and quiet room for me to hide?

Veggie & Chicken Sausage Stuffed Sweet Potatoes

Grilled Sweet Potatoes with Scallions via Martha Stewart

Szechuan Noodles with Broccoli via Barefoot Contessa

Wednesdays are typically my day off from Nalls Produce and that means I actually get to watch Barefoot Contessa.  Nothing relaxes me quicker than the soothing sound of Ina Garten's voice, even though I always feel like she's silently judging me.  Am I using good olive oil?  Would Ina approve of my faux cheeze?  And this week, as I slipped into a vicarious food coma, I watched as Ina whipped up Szechaun Noodles with Chicken & Broccoli.  Then I thought to myself, "Ooo, next time we get broccoli in the Crop Share, I'm making this!"  And then lo and behold...broccoli is coming home with all of us this week!  The version linked below is the bare bones version, but in the show she added shredded chicken from 4 roasted, bone-in chicken breasts and about a cup of blanched broccoli.  I'm going to use some of this week's cabbage and possibly some of the eggplant, as well, in this dish.  And since we're peanut free in this house, I'll see how it turns out with almond butter in place of the peanut butter called for in the sauce.  So be on the lookout for my follow up post after this weekend, but until then, I give you Barefoot's version...

Szechuan Noodles with Broccoli via Barefoot Contessa

Click through to view this recipe from Barefoot Contessa...

Grilled Scallions With Romesco Sauce

I once caught an episode of Tony Bourdain's No Reservations where he was roaming around Barcelona and other parts of Catalonia, and during one outdoor gathering, the Catalans were grilling up calcots, a type of scallion that is native to the area.  I'm not rightly sure what it was that was so transfixing, I mean they were just grilled scallions paired with a romesco sauce, but I was in hardcore food lust and I knew I just had to have those.  So while likely very few of us will be traveling to Barcelona any time soon, we can attempt to recreate the magic by grilling up the scallions from this weeks' share and dipping them in a decadent romesco sauce.  And thanks to the foodies at Food Republic, this recipe looks like just the ticket!  Pair these with a hearty red wine and for those avoiding dairy, you can easily sub in vegan parmesan with the romesco.  Clink the link in the title below to view the recipe...

Grilled Scallions With Romesco Sauce

Fresh Tomato Pasta with Sauteed Scallions

Growing up in Youngstown, OH, which is in itself it's own Little Italy, I've become pretty picky when it comes to Italian cuisine.  When you're used to eating recipes that can be traced back to a someone's great-great-great-great grandmother in Sicily, you get pretty spoiled.  And that's not just in the restaurants, that's simply when you go over to your friends house after you've already eaten dinner, and their mom decides you're too skinny so she'll just whip up some sausage & peppers and maybe a few pizzas for you.  It really is quite amazing that I didn't keel over from heart failure by the time I hit 20, especially when I also had my other friends' Lebanese, Irish, Greek and Slovak moms stuffing me to the gills too.

Compounding my pickiness is my gluten-intolerance, so nearly all of my pasta consumption happens in my own home, made by my own hands.  But as much as I love to, I simply don't have the time to simmer sauce/gravy for hours before it's just right.  While some jarred sauces doctored up will do the trick, I still needed a quick and easy sauce from scratch.  And then I stumbled upon this delightful recipe for the freshest and simplest tomato sauce recipe I've ever had.  The Mister and I are so addicted that we're eating this at least once a week, and it's a great base for adding in other Crop Share veggies such as broccoli, eggplant, or zucchini.  Homemade sauce isn't just for Sundays any more!

Fresh Tomato Pasta with Sauteed Scallions

Ingredients:
3 large tomatoes (I've been using the Ugly Ripe Heirlooms in our Produce Center)
1 bundle of scallions (can also use garlic scapes, the greens from the tops of growing garlic)
1/4 cup extra virgin olive oil, plus 2 Tbsp for pan
Pasta of your choosing
Salt & Pepper to taste


Begin boiling pasta water, and cook pasta according to package directions.

Dice all 3 tomatoes (no need to seed), and place 2 of them into a blender, reserving the 3rd for the skillet.  Dice scallions and place half into the blender with the tomatoes.  Add in 1/4 cup of olive oil and blend until fairly smooth.  Set aside for the moment.

In a medium skillet, heat 2 Tbsp of olive oil over medium high heat.  Add in the rest of the scallions and saute until they begin to slightly brown.  Add in your 3rd diced tomato, and cook for another additional 1-2 minutes.  Pour blended sauce into skillet and mix well with sauteed scallions and tomatoes.  Season to taste with salt and black pepper.  Pour over cooked pasta, mix to combine and let rest for about 3 minutes to allow sauce to set up.  Season again with salt & pepper if necessary.

This is a perfect base sauce, so get creative with it by adding in various vegetables and using different tomatoes.  I tried a mixture of yellow and heirloom tomatoes that was fantastic.

And of course...Mangia!  Mangia!

Asparagus, Fennel and Avocado Salad

Guess what?  Local asparagus has FINALLY arrived!  It toyed with our hearts in the Early Spring round, but it is officially here and ready to be packed away into your Crop Share boxes tomorrow morning.  And if you're like us, then your excitement over the first taste of this season's Virginia-grown asparagus has now reached ecstatic elephant seal level...

Yes, we are that excited.  Happy dances did actually occur when it all arrived this morning.

So with a devout love for asparagus, I've never met a preparation I didn't love.  Whether it was the Baked Asparagus Fries from a few weeks ago, grilling them up in the summer, or roasting them up with some olive oil, garlic, cherry tomatoes and pine nuts, there's really no wrong way in my mind.  So it's a bit surprising that last year I came across an asparagus recipe I would have never imagined, was even skeptical about, and ended up falling head over heels for it.  Last spring I helped test out some recipes for a cookbook that Ogunquit, Maine's Chamber of Commerce was putting out.  The Mister and I honeymooned in Ogunquit the year prior, so it seemed like a perfect way to celebrate our one year anniversary, with a little taste of Ogunquit.  And one of the recipes I was sent to try was a Asparagus, Fennel and Avocado Salad.  Like I said, I was pretty skeptical but oh my word, it was fantastic.  This works fantastic as a side dish for summer picnics, but it would even be wonderful with some chicken added to it to make for a fresh and filling dinner.

Asparagus, Fennel and Avocado Salad

Ingredients:

1 bunch of asparagus

1 large, ripe avocado

Olive oil

1 fennel bulb

2 Tbsp granulated garlic

For Vinaigrette:

2 Tbsp green onion, finely chopped

1/4 Cups cider vinegar or white wine vinegar

1 tsp Dijon mustard

1/2 Cup olive or flax oil

Salt & Pepper to taste

Preheat oven to 400 degrees.

To prep asparagus, wash, cut off ends, cut into about 1" pieces, drizzle with oil and place them on a baking sheet.

To prep fennel, cut off base and remove outer leaves.  Wash and thinly slice.  Toss with olive oil and place on baking sheet with asparagus.  Sprinkle both with garlic and roast for about 10 minutes.

Remove from oven and allow them to cool completely.  Once cooled, place veggies into a bowl.

Cut open avocado, remove the out and scoop out the flesh.  Cut into small, diced pieces and add to bowl with the cooled asparagus and fennel.

Whisk together your ingredients for the vinaigrette and pour over the veggies, tossing to evenly coat.  Add salt and pepper to taste.

Spring Garden Chicken

Don't let spinach fool you, it's not just for salads.  Sure there's also spinach & artichoke dip, but sauteing spinach may just be the best way to showcase these greens.  And this Spring Garden Chicken makes for a fast and healthy weeknight meal.  Now for those of you who shy away from spinach because every time you've had it, you feel like you get a mouth full of grit, let me let you in on a little kitchen secret.  The best way to rinse and wash spinach is by filling your sink with water,  tossing your spinach in loose and then just let it sit for a few minutes, swishing it around a bit to help loosen any remaining dirt and sand.  If you just run it under water, it won't allow for all the dirt to come off, but if you soak it for several minutes, all of the sediment will sink to the bottom and you'll be left with grit-free spinach.

Spring Garden Chicken

Ingredients:

1-2 lbs cooked chicken

3 scallions, chopped

1 lb fresh spinach

2 tsp olive oil or wok oil

1 cup ketchup

2 tsp hot pepper oil

4 Tbsp sugar

1 cup chicken stock

4 tsp cornstarch

Rice for serving

Cube cooked chicken and set aside.  In a small bowl, combine ketchup, hot pepper oil, sugar and cornstarch until well blended.

Heat oil in a skillet or wok.  Add the scallions and stir fry quickly.  Pour in sauce and heat to boiling.  Add chicken and spinach, stir frying for approximately 1 minutes more or until spinach leaves are wilted.

Serve over rice.

Potato Skins

I've had potato skins many ways. I've had them cut in thin slices with pancetta and parsley, which was amazing! Everyone has a favorite way of making potato skins, but sometimes you just have to go classic. This recipe from Brown Eyed Baker is one that won't disappoint. 

Ingredients: 
4 large baking potatoes
Canola oil
Salt and pepper
2 tablespoons unsalted butter, melted
6 slices thick-cut bacon, cooked and crumbled
4 ounces sharp cheddar cheese, shredded
Sour cream
1 green onion, thinly sliced

See the rest of the recipe here: http://www.browneyedbaker.com/2012/09/11/potato-skins/

Grilled Red Potatoes With Chive Sauce

For those of you who are just aching to break that grill out and have some folks over, this will be a great side dish for those steaks, burgers or hot dogs! This would even make a great appetizer.
d
Serves 2 – 4
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Ingredients:

• 5 medium red potatoes, sliced into 1/4 inch slices
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons minced chives (or scallions) plus more for garnish
• 1/4 teaspoon kosher salt, plus a pinch more
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder

Click through to view the rest of the recipe: http://www.lifesambrosia.com/2010/08/grilled-potatoes-with-chive-sauce-recipe.html

Mushroom & Broccoli Quiche with Potato Crust

Using red potatoes for the crust makes this dish gluten free!

Ingredients: 

3 or 4 red potatoes, sliced
2 tablespoons olive oil
3 scallions, chopped (if you're using your vidalia onion spring onions, 1 will probably do the trick)
1 pound mushrooms, quartered
1 head of broccoli
Salt and freshly ground pepper
1 c. milk
2 large eggs
2 egg yolks
Pinch nutmeg
up to1 1/2 cups cheese, grated (use whatever you have on hand)

To view the rest of this recipe, please visit: http://www.glutenfreecookingschool.com/archives/mushroom-broccoli-quiche-recipe-gluten-free-potato-crust/