COOKBOOK

2009

COOKBOOK

2009

by Sarah & Matthew

by Sarah & Matthew

Fresh Corn: Put the reserved corn cobs(not kernels) and 2 cups water in a pot with a tightly fitted cover over medium heat.  Season with salt and pepper.  Bring to a boil, then lower the heat so the water is bubbling gently, cover and cook for about 30 minutes.  Leave them in the pot until your ready to cook.  Remove and save broth.Canned Corn: Heat your stock in a separate pot. Put the butter or oil in your soup pot over medium-high heat.  When the butter is melted add the leeks and cook, stirring occasionally until soft.  Turn the heat down to medium and stir in the flour.  Cook, stirring constantly with a whisk or wooden spoon until the mixture starts to turn golden brown and no longer smells like raw flour (about 5-10 minutes).  Add the milk and half and half and the broth or stock and turn the heat back up to medium-high.  Stir or whisk constantly until the flour is dissolved and the soup starts to thicken (about 2-3 minutes). Stir in kernels and potato and bring to a boil, then lower the heat to simmer.  Cover the pot, stir occasionally, until potato and kernels are tender (about 15 minutes).  Salt and pepper to taste.

Corn Chowder ere’s nothing like corn chowder in the height of corn season.  You can make this chowder using fresh corn or canned corn. 

You will need:Fresh: kernels from 6 ears; cobs reservedCanned: 2 cansSalt & Pepper2C water (if using fresh corn)2C Vegetable stock (if using canned corn)4T butter or neutral oil (not olive)1/2 chopped leeks 1/4C flour3C milk1C half and half1 potato, peeled and chopped

For 4-6 people “ ”

Blend. at’s it.

Sarah’s Super Awesome Anti-Cancer Smoothie

is sounds gross and high maintenance.  But once you have the ingredients on hand it’s super quick, easy, and yummy. 

You will need:2-3 leaves (de-stemmed) kale, frozen or fresh (optional)1/2C yogurt, any kind.  We use non-fat plain.2 pitted dates (if your using fancy dates probably only use one)1T wheat germ1T flax seeds1/2 scoop vanilla protein powder1/2 a frozen banana1/2C frozen blueberries or raspberries or dark cherries1/2C orange juice

For 1 person

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Muddle, shake with ice, strain.

The French Pearl Many thanks to Katherine Fletcher for bringing this beverage into our lives.Simple syrup is equal parts sugar and water, melted.

You will need:2oz. Plymouth Gin (or any other gin, but if you’re looking for an excuse to purchase Plymouth, here you go)3/4 oz. Fresh lime juice3/4 oz. Simple syrup1/4 oz. (we like slightly less) Pernod1 sprig of mint (we like slightly more)

For 1 person “ ”

If using kale: steam or boil kale until tender and set aside. Drain and rinse the beans while heating the butter on medium-high in the biggest skillet you’ve got.  Add the beans to the hot pan in one layer.  Stir to coat the beans in the butter and then let sit long enough to let the beans brown on one side, then turn and brown on the other.  e goal is to get the beans golden and crunchy on the outside while soft and creamy on the inside.  ey might just get mushy, and that’s okay.  Salt to taste and then add the onion and garlic and cook for about 2 minutes or until the onion softens.  Stir in the chard or kale.  Start toasting your baguette slices. If using chard, cook until it just starts to wilt. If using kale, heat through.  Remove from heat and season with salt and pepper.  Drizzle with olive oil and sprinkle with Parmesan. Top toast with bean mixture and eat right away.

Creamy White Beans on Toast

is is a great appetizer or side dish.  It sounds super simple, so it’s shocking when it becomes the best thing you’ve ever eaten.

You will need:2 cans Butter Beans3T buttersalt1 onion coarsely chopped4 cloves chopped garlica bunch of kale or rainbow chardpepperolive oilfreshly grated Parmesan1 awesome baguette, sliced

For 4 people

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In a saucepan, combine the stock and porcinis and let steep over low heat. In a large skillet, heat the oil over medium-high heat.  Add the baby bellas and cook, stirring occasionally, until tender (about 8 minutes).  Season with salt, pepper and sage. Bring a pot of water to boil and cook pasta al dente. While the pasta is cooking, stir the marsala into the bella mixture and cook for 1 minute.  Remove the porcinis from the stock and reserve 2 C of it.  Chop the porcinis and add, with the stock, to the bella mixture.  Add the cream and cook until thickened (about 10-15 minutes, depending on what you like).    Toss with pasta and cheese and serve right away. 

Mushroom Marsala Fettuccine

Getting the timing right so your pasta doesn’t get sticky waiting for the sauce is the trick here.  If you really like mushrooms, like I do, you can double the bellas.

You will need:3C Vegetable Stock1 ounce dried porcini mushrooms (a big handful)Salt and Pepper1lb. Fettuccine1/4C olive oil1 pound baby bella mushrooms, thinly sliced2T thinly sliced fresh sage or 2t dried sage1/2C marsala wine (cheap is fine)1/2C heavy cream1C  grated parmigiano reggiano

For 4 people

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In a bowl, mix the filling ingredients together.  Let sit at room temperature while making the dough.  Preheat oven to 350 degrees.  Melt the butter in a 9x13 inch baking dish (in the preheating oven) and evenly coat the dish.  Remove from heat.  In a bowl, mix the dry ingredients of the dough.  Mix in milk until the mixture is just evenly moist.  Pour evenly into warm baking dish.  Pour filling over the batter.  Bake for 50 minutes or until golden brown and dough is cooked through (stick wooden skewers into several of the dough mounds to make sure).  Serve with ice cream or whipped cream, or not.

Peach Raspberry Cobbler

We had no idea how easy it is to make cobbler until we had a random amount of peaches and raspberries and didn’t know what to do with them. 

You will need:For the filling:4C peaches, peeled and sliced 1/2-1C raspberries1/4C sugar1/2t cinnamon1T fresh lemon juice

For the dough:1/4C butter1 & 1/4C flour2T baking powder1/2t Salt3/4C sugar3/4C milk

For Lots

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• Each recipe needs 1 10-13 inch pie crust (this can be your favorite recipe or a store bought version.  Skip the sugar if you’re doing a savory homemade version, but don’t worry about the sugar if you’re using a store bought crust.  Crust tastes good.)

• Some people really know what they are doing when it comes to piecrust.  If you are one of those people, make and deal with it before anything else and refrigerate or freeze the crust while working your other ingredients.  Wash crust with any variation of oil, milk, or egg when you are ready to bake.  For those of us who are totally intimidated by crust, just don’t worry about it. 

 • Once you’ve made a couple of these you’ll see how adaptable a galette is. It was our go-to meal of the

summer; whatever showed up in our CSA share went onto the galette.

Galette!A galette is somewhere between a rustic pie and pizza, and can be savory or sweet.  I have three favorites.“ ”

Preheat oven to 375 degrees and line a baking sheet with parchment paper.Place crust on baking sheet. Starting in the center of the crust, fan out an alternating and overlapping pattern of tomatoes and cheese.  Build out towards the edge of the crust.  Leave an inch of crust.  Fold, pleat, and pinch the remaining crust so that you have made a shallow wall around your ingredients.  Brush the top (everything) with oil and sprinkle with salt, pepper, and red pepper.  Bake for about 35 minutes, until crust is golden brown and cooked through.  Sprinkle basil on top and serve.

Galette 1: Tomato You will need:3 large tomatoes, thickly sliced (1/4 inch)8 ounces mozzarella, sliced1/4C basil leaves, thinly sliced1/4t red pepper flakesolive oil

Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Put piecrust on it.  Heat a sauté pan over medium-high heat and add oil.  When oil is hot, add onions. Cook, stirring occasionally, until they are soft and lightly colored, about 8-10 minutes.  Add some salt, pepper and the thyme or rosemary and stir well.  Transfer to a big bowl to cool.  is is a good time to wash and slice your potatoes.  Add potatoes and cheese to the onions and mix well.  Pour mixture onto center of piecrust and spread out, leaving a 1/2 inch edge. Fold, pleat, and pinch the remaining crust so that you have made a shallow wall around your ingredients.  Brush everything with olive oil and sprinkle with a little more salt and pepper.  Bake for 45 – 50 minutes or until the crust is golden brown and the potatoes are tender.  Let cool slightly before transferring and cutting. 

Galette 2: Potato, Onion, and Gruyere

Make the cream first:  combine cream, basil, and sugar in a heatproof bowl.  Set bowl over a small saucepan of simmering water, and store until sugar dissolves, about 4 minutes.  Cover with plastic wrap and refrigerate for at least an hour or up to 2.  Strain through a fine sieve into a bowl, add cheese, and whisk or beat until medium peaks form.  Cover and refrigerate until your ready to serve. Preheat oven to 350 degrees and line baking sheet with parchment paper.  Put crust on it. Combine strawberries, sugar, and cornstarch.  Okay.  You can be fancy or rustic here.  I like to start at the center and fan the strawberries out one at a time like Martha tells me to, but you can dump them all in the center as well.  It’ll taste the same.  Whatever you do, get them all on the crust evenly leaving a half inch at the edge and then fold, pleat, and pinch the remaining crust so that you have made a shallow wall around your ingredients.  Brush the crust with egg and sprinkle with sugar.  Bake for 40-45 minutes, until crust is golden brown.  Serve with cream.

Galette 3: Strawberry w/ Basil Cream You will need:Galette:1lb. Strawberries hulled and sliced 1/4 inch thick1/4C sugar2t cornstarch1 beaten eggsugar to sprinkle1T butter Basil Cream:3/4C heavy cream1/3C packed fresh basil, chopped2T sugar3/4C mascarpone cheese

You will need:1 large onion, thinly sliced1 & 1/2T olive oilsalt & pepper1/2t fresh thyme or rosemary1C shredded Gruyere cheese1lb. red potatoes, sliced 1/4 inch thick, but not peeled

Combine all ingredients in an airtight container and shake well.  Sprinkle into sink and scrub with a damp sponge.  I found a plastic sprinkle jar at Salvie’s and use it for this scrubber.

Sink Scrubber We’re on a new make-your-own-cleaning-products kick.  is one is so easy and smells lovely.  You can skip the oil if you don’t have any.  I used this recipe as an excuse to invest in the 5 best sounding essential oils at the local health store.

You will need:1C baking soda3t ground cinnamon3 drops cedar or sweet orange essential oil

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Add 1C to the rinse cycle per load.

Fabric Softener Much cheaper then the store-bought stuff.  And better for you and the earth blahblahblah.

You will need:1 gallon white vinegar10 drops peppermint essential oil

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