labneh

Romesco & Creamy Zhoug Sauces with Summer Vegetables

Recipe by EJ Hodgkinson of King + Duke

9/15/18

Romesco
1 # piquillo peppers (or red sweet pepper)
3 ea garlic cloves
5 oz almonds, toasted
1 1/4 oz sherry vinegar
1 1/2 tsp hot paprika
1 1/2 tsp smoked paprika
1 1/2 tsp espelette pepper
1/2 oz salt
1/2 ea lemon, juiced
3 oz olive oil

In food processor, combine almonds and garlic and pulse until chopped into small pebble sized pieces. Add peppers to food processor and continue to puree. Add all dry ingredients, then slowly drizzle in olive oil, and season with lemon juice and salt.

Creamy Zhoug

1 ea poblano peppers, seeds removed
3 ea serrano chiles
1 oz garlic
1 bunch cilantro
1 bunch parsley
1/2 Tbs. coriander, ground
3/4 tsp. cumin, ground
1 1/4 tsp. kosher salt
1/2 cup EVOO
1 oz sherry vinegar
2 cups Greek Yogurt or Labneh

Remove stems and seeds from poblano peppers, remove stems from serrano chilies, rough chop both peppers. Chop both parsley and cilantro from the tops of the bunches down to where they are tied, rough chop garlic and place all ingredients in food processor(note: will need to pulse and chop ingredients, slowly adding to get all volume into food processor), process until the zhoug is of pesto consistency. Whip with Greek yogurt or labneh.

Chickpea Pancake with Torn Herb Salad and Sauteed Greens in Garlic

Recipe by Matthew Ridgway of Cooks & Soldiers

9/29/18

Ingredients

For the Labneh*                                               THE WOODSMAN & WIFE

1 cup milk
1/2 cup heavy cream 
1/2 cup cream fraiche
2 Tbsp. live yogurt

For the Chickpea Socca Cake

2 cups chickpea flour
2 quarts water
3 eggs                         HERITAGE FARM
3 Tbsp. olive oil

For the Torn Herb and Bitter Green Salad

2 Tbsp. lemon juice
1/4 cup olive oil
1 Tbsp. Sumac powder
1 Tbsp. basil leaves
1 Tbsp. mint leaves                 RODGERS GREENS & ROOTS/MCMULLAN FAMILY FARM
1 Tbsp. fennel tops

For the Sautéed Sweet Potato Greens & Garlic

1# Sweet potato greens          INDIAN RIDGE ORGANIC FARM
Garlic, to taste                         RIVERVIEW FARM

Preparation

1.    Labneh*, bring milk and heavy cream to a boil then cool to 70 degrees. Add cream fraiche and live yogurt, combine and cover for 48 hours in a warm place.

2.    Chickpea pancake, mix chickpea flour, water, eggs, olive oil and salt & pepper with a whisk. Let mix sit for 3 hours.

3.    Once batter is ready, heat a cast iron skillet or nonstick pan with olive oil until it begins to smoke. Pour 3 oz. of batter into the pan like a crepe. Cook pancake on each side until crunchy and golden on each side.

4.    Herb salad, combine basil, mint, fennel, lemon juice, olive oil, Sumac powder and salt & pepper to taste.

5.    In a sauté pan, add garlic and olive oil until garlic is charred. Add sweet potato greens and cook until wilted. 

6.    Serve by plating greens, followed by herb salad, chickpea pancake and top with dollop of labneh.

 

* Also available pre-made from our vendor THE WOODSMAN & WIFE

Polenta with Glazed Spring & Summer Vegetables

Polenta with Glazed Spring and Summer Vegetables
Recipe by Stella Dillard of Atlanta Culinary Connection
5/26/18
Yield: 4 Servings

¾ cup Polenta
3 cups Water  
4 ounces Goat cheese, fromage blanc, labneh or creme fraiche
as needed Butter or oil  
1 each Spring onions, tropea onions or green garlic
1 bunch Hakurei turnips
4 ounces Sugar snap peas, English peas
    OR  
1 bunch Broccolini
2 ounces Mushrooms
1 each Lemon  
1.5 cups Water or vegetable stock  
to taste Salt & Pepper  

 

Instructions:

  • Dice onions or slice garlic.

  • Separate turnips from greens. Quarter roots and slice greens into 3/8" ribbons.

  • String peas, and shell if using English peas. Otherwise, quarter pods.

  • If using broccolini, separate florets from stems. Cut stems into 1/4" slices, and leaving florets intact.

  • Remove stems from mushrooms and halve or quarter depending on size.

  • Bring water to a boil over high heat, and salt for desired flavor. Whisk in polenta and lower heat. Cook for 20 minutes, stirring every few minutes, until tender.

  • Heat cooking oil over medium-high heat until shimmering. Add mushrooms and sear until brown, fragrant, and slightly crispy. Reserve, and return pan to low heat. Deglaze with a splash or water or stock.

  • Heat butter or oil in a pan over medium heat until foamy (butter) or just shimmering (oil).

  • Add onion or garlic and a pinch of salt. Stir until fragrant and translucent, adding water or stock if necessary.

  • Add turnip roots and broccolini slices, if using. Cover about halfway with liquid and bring to a simmer. Cook for about 5 minutes, and check for tenderness. If necessary, add more water.

  • When turnips and broccolini are almost tender, add peas, if using. Cook until peas are bright green and tender, 35 minutes.

  • Stir cheese or crème fraiche into polenta. Taste and correct seasoning with salt & pepper.

  • Zest lemon over vegetables and taste. Add any soft herbs you'd like, and correct seasoning with lemon juice and/or salt.