Tag Archives | Summer 2009 Recipes

Shed’s Easy Watercress (Wild or Cultivated) Soup

We love this soup because it can be served cold or hot depending on the weather outside.

Preparation time: 15 minutes

Cooking time: 25 minutes

Yields 6 servings

  • 3 Tablespoons butter (unsalted)
  • 2 cups Yukon Gold or red-skinned “new” potatoes, peeled and roughly chopped
  • 1 ½ cups leeks, well rinsed and sliced into ¼ inch thick rounds
  • 3 cups chicken stock (may substitute vegetable stock)
  • 1 ¼ cups half & half (optional)
  • 2 bunches watercress, stems removed and roughly chopped (reserve enough whole stems for garnish)
  • sea salt and ground pepper to taste

Melt the butter in a large sauté pan, without letting it brown. Add the leeks, a pinch of salt and pepper, and sauté for 5 minutes. Add potatoes and chicken stock, bring to a boil, then turn down the heat and continue to cook for 20 minutes, or until potatoes are soft.

Turn off the heat, then add the chopped watercress. Caution: Overcooking watercress will dull its bright green color. Allow soup to cool, then puree in batches in a blender or food processor. If desired, add the half & half. Additional salt and pepper may be needed, to taste.

If serving warm, reheat the soup gently … Read More

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Corny Veggie Pops

You won’t believe how often your kids will ask for these. The peas worked so well that I decided to try the frozen veggie pops using sweet corn.

Makes 6 cube-shaped pops

  • 8 ounces cream cheese
  • 1 cup fresh corn kernels—preferably yellow
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/8 to 1/4 cup semi-sweet mini chocolate chips
  • 6 Popsicle sticks or wooden craft sticks

Place the cream cheese, corn, and sugar in a microwave-safe bowl and microwave on high for 20-second intervals until the cheese is softened to room temperature.

Using a blender or food processor, puree these first three ingredients into a smooth paste. Add the cinnamon and mix again, scraping the bowl frequently. Stir in the chocolate chips by hand.

Place the mixture into a food grade plastic bag and cut about 1/2 inch off of one of the bottom corners. Squeeze the puree into an ice cube tray or mini muffin tin, place 1 Popsicle stick into each serving and freeze until solid, about 1 hour. You may also spoon the puree into the molds. Depending on your freezer, you may have to let them freeze for up to 4 hours. For best results, make and freeze … Read More

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Minty Pea Pops

Peas on a Popsicle stick? Just tell them it tastes like mint–chocolate chip ice cream—but these are not quite ice cream and not quite vegetable. They are now a staple in our house—a great dessert, snack, or treat on a hot day. Have your kids help shop for and shell the peas. You’ll love it when your child asks for a Pea Pop!

Makes 6 cube-shaped pops

  • 8 ounces cream cheese
  • 1 cup shelled sweet English Peas
  • 1/4 cup sugar
  • 1/2 teaspoon peppermint extract
  • 1/8 to 1/4 cup semi-sweet mini chocolate chips
  • 6 Popsicle sticks or wooden craft sticks

Place the cream cheese, peas, and sugar in a microwave-safe bowl and microwave on high for 20-second intervals until the cheese is softened to room temperature.

Using a blender or food processor, puree these first three ingredients into a smooth paste. Add the extract and mix again, scraping the bowl frequently. Stir in the chocolate chips by hand.

Place the mixture into a food grade plastic bag and cut about 1/2 inch off of one of the bottom corners. Squeeze the puree into an ice cube tray or mini muffin tin, place 1 Popsicle stick into each serving and freeze until … Read More

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FRESH TOMATO BLOODY MARY

Recipe and photo courtesy Tyler Florence

Yield: serves 4-6

Time: 10 minutes

Seasoned Salt Mix:

  • 1 teaspoon crushed celery seeds
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper
  • Splash lime juice

Fresh TOMATO Bloody Mary:

  • 6 large heirloom tomatoes, cut into wedges
  • 1 small English cucumber, roughly chopped
  • 3 center ribs of celery, roughly chopped
  • 1 anchovy fillet, roughly chopped
  • 1-inch piece of fresh horseradish, peeled and minced
  • 2 tablespoons flat leaf parsley leaves
  • dash of hot sauce, or to taste
  • dash of Worcestershire sauce, or to taste
  • 1 to 1-1/2 oz of Vodka per cocktail, as desired
  • 1 lime, cut into wedges for garnish
  • Center ribs of celery, to serve with drinks

Prepare seasoned salt mix by combining crushed celery seed, salt and ground black pepper. Touch one point on the rim of the glass with lime juice and cover in seasoned salt mix. Set aside.

For Fresh Tomato Bloody Mary, combine tomatoes, cucumber, celery, anchovy, horseradish and parsley in a blender and puree completely. Season with Worcestershire sauce, hot sauce, salt and pepper. Blend once more to combine. Serve over vodka in prepared glasses garnished with a wedge of lime and a celery rib.

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HEIRLOOM TOMATO CHOW CHOW

Recipe and photo courtesy Tyler Florence

Yield: serves 4-6

Time: 45 minutes

  • 1 quart apple cider vinegar
  • 1 cup sugar
  • 3 tablespoons celery seed
  • 3 tablespoons mustard seeds
  • 1 and 1/2 tablespoons pickling spice
  • 1 tablespoon dry mustard
  • 1 tablespoon ground turmeric
  • 1 teaspoon salt
  • 1 one-inch piece of ginger, grated
  • 2lbs firm heirloom tomatoes, mixed color and variety, cut into large chunks
  • 2 medium onions, sliced

Combine vinegar, sugar, celery seeds, mustard seeds, pickling spices, dry mustard, turmeric, salt and ginger in a large pot. Place over high heat and bring to a boil. Reduce heat; simmer for 15 minutes to extract the flavor of the spices. Return heat to high and add tomatoes and onions, stirring to coat everything evenly. Once the liquid begins to boil, immediately shut off the heat and allow mixture to cool to room temperature.

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Savory Fava Bean Cannoli with Sheep’s Milk Ricotta and Pecorino Pepato

Makes 40 cannoli, serves 10 as a first course.

For the purée:

  • 1 ¼ cups shucked fresh fava beans, outer skins still on (about 2 pounds when in the pods)
  • ¼ cup extra virgin olive oil
  • 1 ½ cups Bellwether Sheep’s Milk Ricotta, or whole cow’s milk ricotta, drained
  • 1 ½ ounces Bellwether Pecorino Pepato, very finely grated
  • ½ teaspoon finely grated Meyer lemon zest
  • Fine sea salt, to taste
  • ½ teaspoon granulated sugar, or to taste

For the shells:

  • 40 fresh egg roll wrappers (available at most supermarkets and Asian markets)
  • 1 egg
  • 4 cups vegetable oil

To prepare the filling: Prepare an ice bath in a large bowl. Bring a large pot of salted water to a rolling boil. Add the favas and blanch for three minutes, or until deep green through. Drain the favas and immerse them in the ice bath for 5 minutes. Peel the outer skins by nicking the skin with your fingernail and squeezing the beans out into the bowl of a food processor fitted with a metal chopping blade. Pulse the processor until the beans are very fine, scraping down the sides with a rubber spatula as needed. Add the olive oil and … Read More

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Fried Apples, Onions and Sausages

  • 2 tablespoons butter
  • 4 Gravenstein apples, cored and cut lengthwise into 1/2-inch slices
  • 1 large onion, peeled and cut crosswise into 1/4-inch thick slices
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 to 6 fennel or other favorite link sausages

Heat the butter over medium heat in a large frying pan. When it foams, add the apples and sauté until the underside is golden, about 7 minutes. Turn, add the onions to the pan and continue to sauté until the second side of the apples is golden and the onions are limp and golden, another 5 minutes or so. While the apples and onions are cooking, cook the sausages in your favorite fashion. Serve the sausages while they are hot, accompanied by the apple and onion mixture.

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