Archive | Appetizers

Ginger

Ginger and Turmeric Coconut Soup

Michiana-grown ginger and turmeric from Clay Bottom Farm (Goshen, Indiana) inspire a warming Southeast Asian-style soup. (Look for ginger at the farm’s stall at the Goshen Farmers Market in late September. Ginger can be purchased fresh and then frozen for use through the fall and winter. (Clay Bottom is not growing turmeric this season.)

Serves 4–6 as an appetizer or 2 as a main course  

2 inches fresh ginger, grated (about 1½ tablespoons)

2 shallots, diced (about ½ cup) 2 large garlic cloves, sliced thin

2 inches fresh turmeric*, grated (about 1½ tablespoons)

1 tablespoon fresh lemongrass, finely sliced

2–3 fresh red chilies, sliced

1 teaspoon dried coriander 2 (13½-ounce) cans coconut milk

Zest of 1 lime or two Kaffir lime leaves

1 tablespoon lime juice, about 1 lime

2 star anise, whole 1 tablespoon brown sugar, packed

½ tablespoon soy sauce 1 teaspoon salt

1 bunch of mizuna greens, bok choy or spinach (about 2 cups), chopped

1 large potato, peeled and cubed (about 1 cup)

5 medium carrots, thinly sliced at an angle (about 2 cups)

2 cups chicken broth 2 cups water ½ teaspoon of fish sauce (optional)

Place the ginger, shallot, garlic, turmeric, lemongrass, chilies and … Read More

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Fig Salad

Grilled Fig Salad with Fresh Mozzarella and Balsamic Glaze

Serves 4 as an appetizer or 2 as a main dish  

1 pint or 8 fresh figs

4 slices prosciutto, split in half the long way

8 rosemary stalks, bottom ⅔ leaves removed

3/4 cup balsamic vinegar

1 tablespoon brown sugar

5 ounces arugula or other spicy salad green

4 ounces mozzarella, fresh

1 lemon, quartered

2 tablespoons olive oil

Salt

Wrap each fig with 1/2 slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200º grill for 5–15 minutes, until they are warmed through.

Place the vinegar and brown sugar in a nonreactive pan. Over medium heat, reduce the mixture to about ⅓ cup.

Arrange the greens and mozzarella on plates. Garnish each with a lemon quarter.

Place a warm fig kebab on the salad, drizzle with olive oil and the balsamic reduction and season with salt. Serve warm.

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Tomato Carpaccio

Tomato Carpaccio with Horseradish Ice

Reprinted with permission from The New Midwestern Table by Amy Thielen

After you’ve eaten your fill of plain tomatoes, here’s a garnish that doesn’t obscure their purity. The horseradish ice looks fancy but is easy to prepare. And when you take the icy sweet horseradish granita and the warm juicy tomatoes in one bite, summer meets winter, sweetness meets heat and the saline beads of moisture on the surface of the tomatoes are enough to make a drizzle of olive oil wholly unnecessary. It nearly goes without saying, but this side dish is excellent with a steak.

Serves 6 to 8  

1 cup whole milk

1/4 cup grated fresh horseradish, or 3 tablespoons good-quality prepared horseradish

1 teaspoon sugar

Fine sea salt

2 pounds mixed heirloom tomatoes, beefsteak and cherry

1 tablespoon fresh lemon juice

Freshly cracked black pepper

1 tablespoon chopped fresh parsley

 

Whisk together the milk, horseradish, sugar, and ⅜ teaspoon salt and pour into a glass dish. Freeze for 1 hour, or until the milk at the sides of the dish begins to freeze.

With a fork, rake the frozen sides into the slushy center. Freeze for another 30 minutes. Rake it again, and then freeze until … Read More

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JapVegSlide

Cooking with Japanese Vegetables

A Meal for Four

Recipes by Yukiko Kennedy • Photography by D. Lucas Landis  

Beautiful produce, clean flavors, the excitement and energy of trying new and unfamiliar recipes—all of this went into the testing of these great recipes. What follows is a wonderful foray into Japanese cuisine inspired by the Japanese vegetables grown at White Yarrow Farm. Forget everything you know about fast-food sushi and enjoy this celebration of simple ingredients and seasonal produce. —Tara Swartzendruber-Landis, recipe editor

Ingredients

• Dashi: A broth made from kombu (dried kelp) and dried tuna shavings (bonito or katsuobushi). Dashi is the base flavor of many Japanese recipes, providing a rich umami taste. Pre-made dashi, often sold in granules like an instant soup base, can be hard to find in the Michiana area. If you cannot buy it at your local Asian grocery, you can make your own dashi by soaking and then simmering a couple of pieces of kombu, reducing the mixture by boiling for about 10 minutes, then adding about 2 cups of tuna shavings, simmering another 10 minutes and straining. (Kombu and dried tuna flakes are available at Whole Foods Market in Mishawaka, Indiana). • Kokabu: These tender, sweet turnips … Read More

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Radish Pesto

Radish Leaf Pesto

Photo by D. Lucas Landis
Adapted from TasteofBeirut.com

Yield: about 2 cups

2 ounces radish greens, washed and dried
4 ounces almonds, toasted and chopped
2 cloves garlic
8 ounces olive oil
4 ounces feta cheese
3 ounces grated Parmesan
Salt to taste

Finely chop the greens. Set them aside. Place the almonds and garlic in a food processor and blend until the almonds are finely chopped. Add the greens and then slowly add the olive oil. Add the cheeses at the end and blend again. Salt to taste. Serve over pasta or on bread.

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Cheese Board

Cheese Board with Edible Flowers

Try edible flowers on your next cheese board. Select a variety of hard and soft cheeses to accompany flowers from your garden or the farmers market. Or try these suggestions from Oh Mamma’s on the Avenue Gourmet Cheese Shop & Deli in South Bend:

Blue Stilton, Stichelton or cherry Wensleydale with lavender, English daisies and yarrow.

Humboldt Fog with basil flowers, lilacs and fresh blueberries.

J2K Capraio Frosty Echo soft ripened goat cheese (made by Oh Mamma’s Cheese Shop) with peach or eggplant blossoms and purple coneflower or rose petals.

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Roasted Chestnuts

Adapted from Bon Appetit Photo by Bradley W. Bergey

Serves 3–4

1 pound fresh unshelled chestnuts

2–3 sprigs rosemary

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon (or more) kosher salt

1 pinch freshly grated nutmeg

Preheat oven to 425. Score the chestnuts with an X on the rounded side of the chestnut. Heat a pan of water to boiling and soak the chestnuts for 1–2 minutes. This will help them steam as they are roasting.

Drain the chestnuts and set aside the pan. Lay out a piece of foil on the counter. Place the chestnuts, rosemary, butter, salt and nutmeg on the foil. Use your hands to toss the ingredients together. Gather up the sides of the foil and place in the empty pan, leaving the chestnuts in a single layer.

Put the pan in the oven and roast the chestnuts for 35–40 minutes, until the edges of the shells are beginning to turn up.

Place in a bowl and pour all butter and spices over the top. Check the seasonings and add more salt if desired. Serve hot.

 

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Baklava

Black Walnut Baklava

Recipe from the book Spice: Flavors of the Eastern Mediterranean by Ana Sortun Copyright 2006. Reprinted by permission of William Morrow, an Imprint of HarperCollins Publishers
Photo by D. Lucas Landis

 

Native black walnuts replace pistachios in this unusual and absolutely delicious baklava recipe developed by pastry chef Maura Kilpatrick at award-winning Oleana restaurant in Cambridge, Massachusetts. (Our staff at Edible Michiana declared it the best they’d ever eaten.)

 Makes about 16 pieces

 Line an 8-inch baking pan with a sheet of parchment paper or use a disposable aluminum pan.

For the baklava:

8 ounces walnut halves (about 2½ cups)

5 ounces black walnuts (about 1 cup)

¾ cup sugar

2 tablespoons ground cinnamon

2 teaspoons freshly grated and ground nutmeg

2 sticks butter, melted

½ package phyllo dough

To make the baklava:

Toast both kinds of walnuts separately about 8 minutes, or until lightly browned. Coarsely chop the regular walnuts so they are similar in size to the black walnuts (our tester also chopped the black walnuts more finely). In a small mixing bowl, toss both kinds of walnuts with the sugar, cinnamon and nutmeg. Brush an 8-inch square pan with some melted butter.

Preheat oven to 350°. … Read More

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Spiced Candied Walnuts

Recipe by Tara Swartzendruber-Landis
Photo by D. Lucas Landis

 

2 cups English walnuts

1 egg white

1 teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon pumpkin pie spice or ground cloves

¼ teaspoon ground nutmeg

½ teaspoon ground cayenne pepper

¾ teaspoon kosher salt

3–4 tablespoons sugar, or to taste

 

Preheat oven to 350°.

Crack 2 cups of English walnuts into halves or pieces. Place the walnuts in a bowl and add the egg white. Toss with a rubber scraper until coated. Sprinkle with the spices, salt and sugar. Place the nuts on parchment paper or an oiled baking pan. Bake 10–12 minutes, turning once.

Remove and allow to cool before serving.

 

 

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Photo by D. Lucas Landis

Grandpa Albie’s Fresh Pickles

Photo by D. Lucas Landis

Recipe courtesy of Granor Farm

On occasion, your CSA box might surprise you with a recipe and nearly everything needed to make it. Last summer, pickling cucumbers, garlic, dill, a quart-size Mason jar and this recipe for Grandpa Albie’s Fresh Pickles from Granor Farm was a mid-summer gift.

1/2 cup vinegar (apple cider or white)

1 tablespoon salt

3 tablespoons sugar

1 tablespoon minced garlic

1/4 teaspoon yellow mustard seeds

1/4 teaspoon black peppercorns

Fresh dill to taste

2 large cucumbers or 1. pounds small pickling cucumbers, sliced

In a quart Mason jar, place the vinegar, salt, sugar, garlic, mustard, pepper and dill. Add the cucumber slices and fill with warm water to within 1/2 inch of the mouth of the jar. Put on lid and shake. Place in the fridge for 24 hours, then enjoy.

Refrigerated, Grandpa Albie’s pickles keep for three weeks, but we guarantee they won’t last that long.

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