Beet Green Paneer

Beet Green Paneer
Chef Zach Meloy of Better Half

5/5/18

 

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons + 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or homemade: recipe follows), cut into 1-inch cubes
1 lb. beet greens, (or other hearty greens) chopped
2 leeks, dark leaves & root end removed, chopped
1-inch piece ginger, peeled and minced (about 1 tablespoon)
4 bulbs green garlic, chopped finely                                                        
2 large dried chiles, finely chopped, or ground
1/2 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin

 

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the leeks, ginger, garlic and chile. Sauté the mixture until it's evenly toffee-colored, which should take about 15 minutes. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out.

Add the beet greens and stir well, incorporating the spiced leek mixture into the beet greens. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

For the paneer:
1 gallon, whole milk
1/2 cup lemon juice
kosher salt

Line a large colander with a large double layer of cheesecloth, and set it in your sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Unwrap your beautiful disc of homemade cheese!

Stawberry Beignets

Strawberry Beignets
Recipe by Chef Gerry Klaskala of Aria
4/28/18

 

2 tsp.               Sugar
2 tsp.               Salt
6 cups              AP Flour
¼ cup               Baking Powder
2 cups              Water
2 cups              Milk
2 each             Eggs                                                                 HERITAGE FARM
1 tsp.               Vanilla Extract
4 qts                Oil for Frying
6 cups              Strawberries, washed, dried and stemmed   GREEN OLA ACRES
For dusting      Powdered Sugar

  1. Combine the water, milk, vanilla and eggs in a large mixing bowl and mix well.
  2. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
  3. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
  4. Dip the strawberries into the batter and ensure even coverage. Use a slotted spoon to lower the dipped strawberries into the hot oil. Cook until batter is golden brown and puffy. Remove beignets with spider or slotted spoon.
  5. Drain on paper towels and sprinkle with powdered sugar.

Veggie Toast

Veggie Toast
Recipe by Executive chef, Edwin Molina of Double Zero
4/21/18

Ingredients
2          slices sourdough bread                                            TGM BREAD
½         cup chèvre                                                               DECIMAL PLACE FARM
2          tbs. fresh herbs (i.e. basil, parsley, dill, fennel)         HEIRLOOM GARDENS
Olive oil
1          radish (sliced thinly)                                                 RODGERS GREENS & ROOTS
4          mushrooms (cleaned and quartered)                         HEIRLOOM GARDENS
3          Carrots (cleaned and cut into 4 spears)                    MCMULLAN FAMILY FARM
Honey                                                                                 DANCES WITH BEES
Red wine vinegar
Lettuce greens (Arugula, kale, or bibb)                                 RODGERS GREENS & ROOTS

Preparation

Preheat a grill over high heat. Meanwhile, lightly brush the bread with olive oil and season with salt and pepper, and then set aside. Chop fresh herbs, about 2 tablespoons worth. Add the herb mixture to the cheese, and season with salt, pepper and olive oil. Once grill is hot, grill the bread on both sides to the desired darkness and then set aside to cool. Heat a pan over high heat and add a splash of olive oil to the pan. Add carrots to the pan to begin roasting, and do not move around. Once that side has developed color and caramelization, flip each carrot over onto another side and continue to do so until there is color on all sides. Add the mushrooms to the pan and roast until they caramelize. Season with salt and pepper and add a splash of red wine vinegar. In a bowl combine your lettuces and radish slices. Season the mixture with salt, pepper, olive oil, and vinegar. Mix well to combine and set aside.
 
To assemble, use the back of a spoon and apply a generous amount of the cheese mixture to the top of the sour dough toast. Spoon roasted veggies over the top of the cheese mixture and drizzle spoonful of honey on top. Finish with a pinch full of arugula and radishes and cut the toast in half.
 
Chef’s note: This recipe can be utilized in many ways using what you find at the market. If you happen to stumble upon some eggs, poach a few to place on top! Another great option is to line the toast with earthy nut butter (like cashew or almond) instead of the cheese. The veggies of course are interchangeable – I like to get a good hard roast on them to develop flavor but keeping some raw will not hurt the dish either. HAPPY COOKING!!


Kale, Chard & Mushroom Gratin

Kale, Chard, & Mushroom Gratin

Recipe by Jenn Robbins of Good Foods Kitchen

April 14, 2018

Ingredients

½ lb shitake &/or oyster mushrooms - destemmed & chopped/torn - save scraps!    
2 each leeks - whites sliced, middle part (light green) rough chopped - keep separate!
2 each green garlic - bottom 3rd minced, rest chopped - keep separate!
1 oz butter
¼ cup dry sherry
3 cup heavy cream
2 each bay leaves
Pinch black peppercorns
2 bunch kale, destemmed & chopped
2 bunch Swiss chard, destemmed & chopped
1 oz butter
As Needed cooking oil - your favorite high heat oil (canola, veg, grapeseed, etc)
As Needed salt
As Needed black pepper
½ cup sour cream
Splash sherry vinegar

Method:

To prep the cream base:

  1. Over medium-high heat in a sauce pan, sauté the leek middles (light green), chopped green garlic, and mushroom scraps.
  2. Once the bottom of the pan starts to collect some fond (color), deglaze with the sherry.  Reduce it until almost dry.
  3. Add the cream to the sauce pan, and reduce heat to low-medium heat so it just simmers.  Cook the mushroom cream for ~30 minutes.  Ideally, it will only reduce by about ⅓.  When done, puree on high speed in a blender until smooth.  Set aside.  (This can be done in advance).

To prep the veggies:

  1. Chop the kale & chard stems!
  2. Pre-heat a Dutch oven or wide, shallow pot (rondeau) over high heat.  Add 2T oil, and a pat of butter once hot.  Sauté the mushrooms, working in batches if needed to avoid overloading the pan.  Stir frequently, and once slightly wilted, season with salt & pepper, and chile powder if desired.
  3. When all of the mushrooms are done, reduce the heat to medium-high.  Add the chopped leeks & green garlic.  If the mushrooms absorbed most of the fat, add more butter so the leeks & garlic can be wilted. 
  4. After ~2 minutes of cooking, add the chopped kale stems.  Sauté another minute then add the chard stems & chopped greens.
  5. Once the greens have been added, stir frequently until wilted.  Season with salt & pepper.
  6. Add the mushroom cream and cook the greens until tender.
  7. Off heat, fold in the sour cream & sherry vinegar - adjust seasoning if needed.  Pour the gratin mixture into a glass or ceramic baking dish.

**the recipe can be cooked entirely up to this point in advance.  If you choose to, simply cool for finishing at a later time**

To finish:

  1. If serving immediately after cooking, pre-heat the oven to broil.  Broil the gratin until golden & bubbling.
  2. If gratin has been cooled, pre-heat oven to 350 & cover with foil.  Bake until heated through, stirring occasionally (~30 minutes).  Then turn oven to broil & uncover - broil until golden & bubbling.

Makes ~10c

Mushroom a la Grecque

Mushroom a la Grecque

Recipe by Terry Koval of Wrecking Bar Brewpub

Yield: 2qts

Note: You can cut this recipe in half and follow the same directions to make a smaller batch.

 Ingredients:

 2.5# Oyster mushrooms                               HEIRLOOM GARDENS
½ cup shaved garlic
½ cup Julian shallots
½ cup celery, brunoise
½ cup, carrot, brunoise                                  RODGERS GREENS & ROOTS
tablespoons of kosher salt
½ qt Champagne vinegar
1qt extra virgin olive oil
½ cup chopped fresh thyme
Fresh cracked black pepper
2 cups scallions {thinly sliced}
2 tablespoons chili flakes or fresh chilies

 Method:

In a large wide pot add ½ cup olive oil, bring up to high heat. Add your mushrooms to the pot. With a wooden spoon gently sauté the mushrooms for 3 to 4 minutes and to try to achieve a good sear. Add your fresh shaved garlic, shallots, celery and carrot. Sweat all your ingredients on medium heat for 5 minutes or till veggies are tender. Add your champagne vinegar and deglaze your pot, with your wooden spoon push along the bottom of the pot removing anything {FLAVOUR} that might have stuck to the bottom of the pot.* Simmer for 2 to 3 minutes and reduce 25% to burn off the raw vinegar taste.

 Remove from heat and add your fresh thyme, scallions, black pepper, chili flakes and olive oil, let cool at room temperature.

 Serve over Wilted Chard and Kale Salad

2 tbsp olive oil
1 bunch chard                                                    HEIRLOOM GARDENS
1 bunch kale                                                       HEIRLOOM GARDENS

 Remove large stems and rough chop chard & kale. Heat 2 tablespoons of olive oil in large frying pan over medium high heat. Sauté greens until just wilted. 

 *Fun Fact: this technique is known as deglazing: a cooking technique for removing and dissolving browned food residue from a pan. When meat or vegetables are roasted, pan-fried, or prepared in a pan, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs. These browned bits are super tasty and help develop the intensity of flavor in a dish.

Okra & Potato Hash with Nut-free Arugula Pesto

Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!

Summer Bean, Tomato, & Bacon Bruschetta with Creamy Black Pepper Dressing

Recipe by Chef Jenn Robbins, Good Foods Kitchen.

Creamy Corn Grits, Bean Salad with Kombucha Vinaigrette, Roasted Veggies & Eggplant Chips

Recipe by Chef Woody Back of Table & Main.

Fairytale Eggplant with Bitter Greens, Cherry Tomatoes and Savory Yogurt

Eggplant is often polarizing.  It can be bitter, rubbery or bland, but when cooked properly it is heavenly.  I love using the little fairytale eggplants because they are very manageable and easy to cook.  I use a method of scoring and salting the eggplant to enhance the flavor and texture while reducing some of the moisture and bitterness.  The result is sweet and tender flesh that plays nicely with the bitter greens, juicy tomatoes and creamy yogurt.

 

1 pound fairytale eggplant, halved lengthwise and scored
1 tablespoon kosher salt, plus more for seasoning greens and cherry tomatoes
½ cup extra virgin olive oil
1 pint cherry tomatoes
1 bunch dandelion greens or other bitter greens
1 clove garlic, thinly sliced
freshly milled black pepper
basil leaves for garnish

  1. Season the scored eggplant evenly with the measured kosher salt and allow to sit.  Meanwhile wash and halve the cherry tomatoes and trim and wash the dandelion greens.  Prepare the yogurt mixture (recipe below) by mixing all ingredients in a small bowl.
  2. In a wide skillet over medium heat, warm 6 tablespoons of the olive oil.  Place the eggplant halves cut side down in a single layer.  Cook until lightly browned about 7 minutes.  Turn eggplant over and cook on skin side until the flesh is tender all the way through, about 5 minutes more.  Remove from pan and set aside.  
  3. In the same skillet, warm the remaining 2 tablespoons olive oil and wilt the dandelion greens.  Season with salt and pepper and add the sliced garlic.  Continue to cook for 2 minutes until the greens are tender and the garlic is no longer raw.  
  4. Spread the yogurt mixture on a large platter with the back of a spoon.  Layer the greens on top of the yogurt, then the cooked eggplant.  Garnish with cherry tomatoes, black pepper and basil leaves.

Lemon-garlic yogurt

1 cup greek yogurt
1 clove garlic, grated on microplane
1 teaspoon lemon zest, grated on microplane
1 tablespoon lemon juice
½ teaspoon kosher salt