Powisset Farm

Ribollita

2012-02-13T11:46:00.008-05:00

Ribollita appeals to many of my food sensibilities. It's loaded with vegetables, it's whole premise is waste-nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita.

This dish made of leftovers thickens and tastes better the next day - sort of leftovers squared.

Prep time: 15 Minutes
Cook time: 1 hour 15 minutes
Serves: A crowd

INGREDIENTS
3 TB olive oil
3 cloves garlic, crushed
1 large onion, coarsely chopped
3 large carrots, scraped, 1/4 inch dice
4 stalks celery, 1/4 inch dice
1 cup tomato sauce
1 tomato, 1/4 inch dice (or one can diced tomatoes)
3 cups chicken or vegetable stock
1 tsp hot sauce (your favorite)
1 tsp dried thyme
1/2 - 1 tsp freshly ground black pepper
3-4 cups whole grain or white bread, cut into 1/2 inch cubes
1/4 cup fresh parsley, minced
Shredded Parmesan for topping

Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional.

A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside.

Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-inclined.

Served up by Tod Dimmick

Haddock with Scallions & Carrots

2012-02-13T11:21:00.003-05:00

Fresh baked haddock, nicely framed with scallions and sauteed carrots. Cook the carrots & bake the haddock at the same time, and this is done in a flash.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

2 TB olive oil

1 TB butter

1/4 cup scallions, thinly sliced

2 cups shredded carrots (about 4 carrots)

1/4 cup + 1/4 cup dry white wine

1 TB balsamic vinegar

2 lb. haddock fillets

1 tsp. dried basil

1/2 tsp. ground sage

1/4 tsp. freshly-ground black pepper

3 TB shredded parmesan

2 TB butter

Preheat the oven to 350F.

Heat the oil in a skillet over medium heat and cook the scallions, stirring once in a while, for 10 minutes. Remove the scallions with a slotted spoon so that the oil and butter mostly remains in the skillet, and place scallions in a small bowl. Add shredded carrots to the skillet and saute for 5 minutes, turning occasionally. Add 1/4 cup white wine and 1 TB balsamic vinegar, stir to coat, and cook for another 10 minutes, stirring occasionally, or until carrots are softened. Turn off heat.

While carrots are cooking, arrange haddock fillets in a baking tray, and sprinkle with basil, sage, and pepper. Sprinkle with Parmesan and dot with butter. Bake for 10 minutes or until fish has just turned white.

Divide cooked carrot between 4 serving plates, and top each bed of carrots with a piece of baked fish. Sprinkle with the sauteed scallions and serve.

Fresh herbs are even better if you have them.

Served up by Tod Dimmick

Watercress Pesto

2012-02-07T09:14:00.003-05:00

This pungent, spicy, chunky green elixir is tasty whether spread on crackers or endives, or tossed with pasta.

Prep time: 5 minutes

2 cloves garlic
2 cups coarsely chopped watercress
3 TB pine nuts
3 TB shredded Parmesan
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
Olive oil to facilitate processing (2-4 TB)

Crush or coarsely chop the garlic. Add the garlic, watercress, pine nuts, Parmesan, salt, ad pepper to the bowl of a food processor equipped with the cutting blade. Add 2 TB oil, and pulse to process to a chunky consistency, adding more oil, a little at a time, if necessary to facilitate processing.

Serve as a spread with almost anything, from endive and carrot sticks to toast points.

Served up by Tod Dimmick

Roasted Kale

2012-01-09T09:18:00.004-05:00

Photo:
Tod Dimmick

As a rule, roasting and greens don't usually appear in the same recipe. Most greens, under the barrage of intense dry heat, would simply disintegrate. But enter a sturdy, delectably chewy winter green like kale, and roasting has met its match.

Prep Time: 10 min
Cook Time: 15 minutes
Serves: 4 as a vegetable side dish

INGREDIENTS
3 TB Extra-virgin olive oil (or a little more if necessary)
1 clove garlic, crushed
1 bunch kale, leaves stripped from the stems and chopped, stems reserved for another use
1 tsp fresh rosemary, minced (or 1/2 tsp dried)
Salt
Freshly ground black pepper

DIRECTIONS
Preheat the oven to 400F.

Mix the olive oil and garlic in a cup.

Place the chopped kale in a large bowl, and pour in the garlicky olive oil. Stir to coat, and scrape leaves into a large baking dish. Sprinkle with rosemary, salt and pepper. Put the baking dish in the oven and cook, stirring occasionally, for 15 minutes or until leaves are tender and edges just beginning to crisp.

Serve, maybe topping with shredded Parmesan

Served up by Tod Dimmick

Spicy Sweet Potato Fries

2012-01-09T09:06:00.009-05:00

Photo:
Tod Dimmick

Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 4+ as a side

INGREDIENTS
2-3 sweet potatoes (about 2 lbs)
3 TB canola oil
1 TB hot sauce (or to taste)
1/2 tsp. ground cumin
Salt to taste
¼ tsp. ground black pepper
½ cup honey
½ cup prepared mustard (I like Dijon the best)
¼ cup mayonnaise

DIRECTIONS
Preheat the oven to 425F.

Scrub the potatoes under cold water. Slice each potato in half lengthwise, then each half into lengthwise spears each about 1/2” wide. Place spears in a large food-safe plastic bag. Pour in the canola oil and hot sauce, seal the bag, and shake to coat the wedges with the oil-hot sauce mixture.

Open the bag and array the fries, skin side down, in a single layer on a baking tray. Sprinkle with ground cumin, salt and pepper, and roast in the oven for 30-40 minutes or until browned and crisp on the outside.

While the fries are cooking, mix the honey, mustard, and mayo in a small bowl.

Serve fries hot with dipping sauce alongside.

Served up by Tod Dimmick

Caramelized Pear Tart with Ginger

2011-12-09T10:24:00.001-05:00

For dessert, try out this gorgeous pear tart from Beyond Salmon a local blog devoted to healthy eating (click photo for recipe).

My wife Jen made this for Thanksgiving, to rave reviews.

Asian Style Apple-Cabbage Slaw

2011-11-29T20:12:00.007-05:00

Photo:
Tod Dimmick

Hard to stop eating this.

1/2 head (about 4 cups) cabbage
2 large apples
4 TB chopped fresh cilantro
3 TB oil (canola or olive will work)
2 TB red wine vinegar
2 TB soy sauce
2 TB sesame tahini
1 clove garlic
1/2 tsp salt

Slice the cabbage and apple by hand or in a food processor using the thinnest slice possible. Set aside.

In a food processor equipped with the chopping blade, process the cilantro, oil, vinegar, soy sauce, tahini, garlic, and salt to a smooth consistency.

Pour the dressing over the cabbage - apple mixture, toss to coat, and serve.

Served up by Tod Dimmick

Kale Butternut Bisque

2011-11-28T10:43:00.005-05:00

Photo:
Tod Dimmick

Creamy rich butternut soup with flecks of deep green. This is the perfect destination for leftover winter squash.

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4 (6-8 as an appetizer or side dish)

INGREDIENTS
1 bunch kale
3 TB olive oil
1 onion, chopped
1/2 cup water
1 1/2 cups cooked butternut
2-3 cups chicken or turkey stock
1/2 tsp ground cumin
1/2 tsp ground cayenne
Salt and freshly-ground pepper to taste

DIRECTIONS
Wash the kale and strip the leaves off the stems. Dice the stems, and coarsely chop the leaves (keep them separate). Heat the oil in a large stock pot over medium heat, add the onion and the kale stems, and cook, stirring, for 10 minutes or until stems are soft. Add the leaves and the water, cover, and cook for another 10 minutes, stirring occasionally, or until greens are soft. Add a little more water if necessary

Add the cooked squash, 2 cups stock, cumin, cayenne, salt & pepper. Process with an immersion blender, adding more stock if necessary to achieve a thick, creamy consistency. Bring to a simmer and serve.

A dollop of sour cream on top is a nice touch, along with the obligatory crusty bread.

Served up by Tod Dimmick

Apple Cranberry Muffins

2011-11-28T10:35:00.005-05:00

Photo:
Tod Dimmick

Turn leftover cranberry sauce from a liability into an opportunity. This recipe looks best with sauce that contains whole berries, but will work with any cranberry sauce.

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: 12-14 muffins

INGREDIENTS
3 cups whole wheat flour
1 cup wheat bran
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp ground cinnamon
pinch salt
2 eggs
1 1/2 cups applesauce
1/4 cup canola oil
up to 1 cup cranberry sauce

DIRECTIONS
Preheat the oven to 400.

In a large bowl, mix the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl whisk the eggs, and mix in the applesauce & oil. Mix the wet mixture into the flour mixture to create a thick dough, then stir in the cranberry sauce. Scoop into lined muffin cups, and bake for 18 minutes or until just firm.

Tip: Since different sauces contain varying amounts of liquid, you might need to add a little more flour to create your dough.

Served up by Tod Dimmick

Whole Wheat Popovers

2011-11-26T10:45:00.004-05:00

Here’s one example where simple changes yield a rich, chewy popover result. Eat them hot with butter.

Prep time: 15 Minutes
Cook time: 15 minutes
Yield: 10-12 popovers

3 large eggs
2 cups milk
2 1/3 cups whole wheat flour
2 TB flax meal
1 tsp. salt

Preheat the oven to 450F. Whisk the eggs, then blend in the milk, and finally whisk in the flour and salt. Oil a muffin or popover pan.

Fill each muffin cup to about ¾ full. Slide the muffin pan into the top shelf of the oven, and bake for 15 minutes or until popovers are browned and spring back when pressed.

Popovers pair beautifully with rich stews & chowders.

Served up by Tod Dimmick

Broccoli Slaw Quiche

2011-11-22T08:25:00.004-05:00

Quiche is a quintessential brunch or lunch dish, but don't keep it limited to midday. It's also a great breakfast or dinner.

Prep time: 15 Minutes
Cook time:45 minutes
Serves: 6-8

INGREDIENTS
3-4 TB olive oil
1 1/2 cups shredded broccoli stems*
1/2 onion, also shredded
5 eggs
1/2 cup mozzarella
1/4 cup shredded Parmesan
1 cup milk
1 tsp Italian seasoning
1 tsp. salt, or to taste
1/2 tsp. freshly-ground black pepper

DIRECTIONS
Preheat your oven to 350F. Lightly spray a pie plate with canola oil. Set out a large baking pan with 1“ of water. This pan should be large enough to hold your pie plate in the water bath.

Heat the olive oil in a large skillet over medium heat and sauté the broccoli and onion, stirring occasionally, until tender, about 15 minutes. While broccoli is cooking, whisk the eggs in a mixing bowl, then whisk in the mozzarella, Parmesan, milk, Italian seasoning, salt and pepper .

When the broccoli is done, stir it in to the egg mixture, and scrape the mixture into the pie plate. Gently settle pie plate into the water bath, slide into the oven, and cook for 25 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid,check it again every few minutes, until done. Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.

*Tip: Get to know your broccoli stems. Younger broccoli lends itself well to shredding with no additional prep, so they are the best to use. All you need to do is cut off the dried end of the stem. Older broccoli can get woody - you'll be able to tell as you cut it. One solution is to cut off the bottom section of the stems, and scrape the remaining stems with a carrot peeler to remove the tough exterior skin. Alas some stems are just too woody to use.

Served up by Tod Dimmick

Sauteed Kale with Pine Nuts & Raisins

2011-11-21T21:44:00.010-05:00

Photo:
Tod Dimmick

Buttery pine nuts, sweet dried fruit, and rich sauteed kale strike up a three-way flavor tango in this quick recipe. Let's dance...

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 as a side dish

2-3 TB olive oil
1 garlic clove, crushed
one bunch kale, cleaned, stems separated and diced, leaves coarsely chopped
1/4 cup raisins
3 TB pine nuts
Salt and pepper to taste
Shredded Parmesan (optional)

Heat the olive oil in a large skillet or saute pan over medium heat and cook the garlic for 1 minute, stirring. Add the kale stems and cook for 6-8 minutes, or until stems are beginning to brown, stirring occasionally. Add the kale leaves, turn heat to medium low, cover and cook for 5 minutes, stirring. Add 1/4 cup water, cover, and cook for another 10 minutes or until leaves have begun to turn tender, stirring occasionally. If skillet runs a little dry while cooking, add another tablespoon or two of water. Stir in raisins and pine nuts and serve, seasoning to taste with salt, pepper, and Parmesan.

Served up by Tod Dimmick

Haddock Chowder with fresh Potatoes, Corn, Onions & Sage

2011-11-21T21:44:00.008-05:00

Photo:
Tod Dimmick

The whole family devours this creamy version of classic fish chowder. This is a gateway dish for kids who "don't like fish" - they might just change their minds.

Prep time: 15 Minutes
Cook time: 18 Minutes

INGREDIENTS
4 medium potatoes, scrubbed and cut into 1/2 inch chunks
5 strips bacon
1 onion, 1/4 inch dice
2 cups corn
5 fresh sage leaves, minced, or 1 tsp dried sage
3 cups milk
2 lbs haddock fillets
freshly-ground black pepper to taste
Salt (IF you need it) to taste

DIRECTIONS
Cook the potatoes for 10-15 minutes or until a fork sinks into a piece with less resistance (they will cook further in the chowder). Set aside.

Cook the bacon in a large soup pot over medium heat. When bacon is done, remove to paper towels and drain most of the bacon fat, reserving as much as you like to cook the onions. Cook the onions, stirring, for 5 minutes or until browned and softened. Add the corn and sage, and cook for another 2 minutes, stirring. Now add the milk and the potatoes, and bring to a simmer over medium heat. Add the haddock, and if necessary a little more milk to cover. Return to a simmer and cook for 5 minutes or until the fish turns white and flakes easily. Break fish into 1/2 inch pieces.

Serve steaming bowls of chunky chowder, sprinkling with crumbled bacon and seasoning to taste with pepper (and salt if necessary). A piece of crusty bread and a salad alongside, and you've got the perfect meal. All right, add a glass of white wine, too.

Variation: Roasting the potatoes instead of boiling adds a new flavor dimension to chowder (30 minutes in a 400F oven). For decadence, add a little cream along with the milk. All white fish make good chowder, although flat fish tends to break into very small pieces that disappear. The flavor will still be there, though.

Tip: If you're using organic potatoes, just scrub 'em - no need to peel them. The peels add texture, flavor, and nutrition.

Served up by Tod Dimmick

Roasted Roots

2011-11-21T08:20:00.009-05:00

Photo:
Tod Dimmick

I've been playing with variations on this Wolfgang Puck recipe for years. It's a terrific destination root vegetables, and a perfect addition to the Thanksgiving table.

Prep Time: 30 min
Cook Time: 1 hour
Serves: 10 to 12

INGREDIENTS
2-3 large beets
4-5 carrots, peeled and cut into 1” chunks
3 small turnips, peeled and cut into 1” chunks
2 small rutabaga, peeled and cut into 1” chunks
6 to 8 potatoes, scrubbed and and cut into 1” chunks
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and cut into 1” chunks
1 celery root, trimmed and cut into 1” chunks
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

DIRECTIONS
Heat 4 cups of water in a saucepan over medium heat. When the water reaches boiling, boil the beets for 15 minutes.

While the beets are cooking, preheat the oven to 400F. Place the beets in ice water for a minute, and slip off their skins. Slice beets into 1/5 inch slices. Put the beets and the rest of the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Served up by Tod Dimmick

Carrot Spice Muffins

2011-11-15T19:55:00.004-05:00

Photo:
Tod Dimmick

Fresh shredded carrots bring their own sweetness and sunny flavor to these muffins. While I list sugar here, I tested this batch with stevia that I grew this past summer, dried, and crushed. The whole crop - if you can count 2 TB a "crop"- went into this batch - and the verdict is that we're going to grow stevia again!

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: About 16 muffins

4 cups flour
1 cup wheat bran
1/4 cup flax meal
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp + 1/2 tsp ground cinnamon, separated
pinch salt
2 eggs
1 cup shredded carrot
1/3 cup sour cream
1 1/2 cups mulled cider (or regular cider)
1/3 cup canola oil
3/4 cup milk
1/2 cup raisins
3 TB unsalted butter

Preheat the oven to 400. In a large bowl, mix the flour, bran, flax meal, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl whisk the eggs, and mix in the carrot, sour cream, cider, oil, and milk. Mix the wet mixture into the flour mixture until combined, then stir in the raisins. Scoop batter into lined muffin cups, and bake for 18 minutes or until just firm.

When muffins are done, remove from the oven to cool. Mix the remaining sugar and cinnamon in a small bowl. Melt the butter. Brush each muffin with melted butter, sprinkle with cinnamon sugar, and serve.

Variations: Add other dried fruits or toasted nuts.

Served up by Tod Dimmick

Cream of Butternut Soup

2011-11-15T19:53:00.004-05:00

Photo:
Tod Dimmick

Thanksgiving leftovers can transform into something even better than the original.

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4

INGREDIENTS
3 TB olive oil
1 small onion, 1/4" dice
2-4 cups turkey (or chicken) stock
1 - 2 cups cooked butternut squash
1 cup mashed potatoes
1 tsp. ground cumin
1/2 tsp crushed red pepper
Salt and freshly-ground pepper to taste
Pine Nuts or toasted sliced almonds to garnish (optional)

DIRECTIONS
Heat the olive oil in a large saucepan over medium heat and cook the onion, stirring, for 5 minutes or until onions are browned and soft. Process the onions with 2 cups stock, squash, potatoes, cumin, and red pepper with an immersion blender, blender, or food processor. Heat soup over medium-low heat in the saucepan, stirring. Add more stock if necessary, and season to taste with salt and pepper. Serve, garnished as you like, with bread, salad, and a glass of light bodied red wine. Life is good.

Tip: start with 2 cups of stock, and add more to achieve the consistency you like.

Served up by Tod Dimmick

Green Braise

2011-11-15T19:51:00.009-05:00

A warm, spicy vegetable dish that makes good use of late season vegetables.

Prep time: 10 minutes
Cook time: 20-25 minutes
Serves 6-8

INGREDIENTS
2 TB olive oil
1 small onion, sliced
1/2 head cabbage, thinly sliced (about 4 cups)
4 stalks celery, thinly sliced
3 leeks, cleaned and white/light green parts thinly sliced
2-3 cups vegetable or chicken stock
1 tsp caraway seed
1 tsp. crushed red pepper
1 tsp. freshly-ground black pepper
Salt to taste

DIRECTIONS
Heat the oil in a large saute pan or skillet over medium heat and cook the onion, stirring, for 5 minutes. Add the cabbage, celery, and leeks, stir to coat, and add the stock. Sprinkle on the caraway, red and black pepper, and salt. Cook, stirring occasionally, for 20 minutes or until vegetables are tender. Serve in shallow bowls.

Served up by Tod Dimmick

Stuffing Muffins

2011-11-07T09:05:00.001-05:00

Photo:
Tod Dimmick

This tasty variation on classic stuffing makes great use of leftover bread. Adapted from my recipe for the Phantom Gourmet - check out the video.

Prep time: 20 minutes
Cook time: 30 minutes
Yield: 12-15 muffins

INGREDIENTS
Muffin cups
1 loaf (1 ½ lbs) sliced whole wheat bread
1 ½ tsp Italian seasoning
Salt and pepper to taste
6-8 strips bacon
1 small (pool ball size) onion, ¼ inch dice
3 stalks celery, ¼ inch dice
1 apple, cored, ¼ inch dice
2 eggs, whisked
1-2 cups chicken stock
½ cup chopped parsley

DIRECTIONS
Preheat your oven to 350F. Line a muffin pan with muffin cups, or spray with cooking spray. Cut the loaf of bread into cubes about ½” across. Place bread cubes in a large bowl, sprinkle with Italian seasoning, salt and pepper and stir to combine.

Now cook the bacon until crisp in a large skillet over medium heat. Remove bacon strips to paper towels, pour off excess fat, and cook the onions and celery in the remaining bacon fat for 4 minutes, stirring. Add the apple and cook for another minute. Turn off heat in skillet, scrape mixture into the bowl of bread cubes, and stir. Add the eggs, 1 cup of chicken stock, the parsley, and the bacon, and stir gently to spread the moisture throughout. The mixture should be moist enough to cling together when squeezed with light pressure between your hands. If necessary, add a little more broth. Using your hands collect a baseball-size sphere of stuffing mixture, squeeze slightly so that it clings together, and place in a muffin cup. Make sure that this is the muffin shape you want, because these muffins won’t rise as they cook. Repeat until mixture is used up and other muffin cups are full (if you have extra stuffing mixture, make a few more muffins or a small loaf).

Slide muffin pan into the oven and bake for 30 minutes or until muffins are crisp on the outside.

Serve as a side dish with your favorite oven baked meal. Roast fowl are a natural.

Variations: Add raisins, chopped apricots, toasted nuts, and other fun things to Stuffing Muffins.

Served up by Tod Dimmick

Everything Powisset Crock Pot

2011-10-26T16:05:00.006-04:00

This delicious potluck dish was created by Christiane Oberli for Powisset Farm.

Prep time: 20 Min
Cook time: 6-8 hours unattended
Serves: 6-8

1 smoked ham hock
1 lb dried beans mix washed and sorted
3 carrots sliced
2 parsnips sliced
1 celeriac cubed
1 large red onion roughly chopped
3 cloves of garlic skinned
1 tbsp salt
4 fresh sprigs parsley
3 fresh sprigs thyme
2 cloves
3 bay leaves
2 tbsp ketchup
water
4 peeled potatoes cubed

Place all except potatoes in crock pot and fill with water (allow beans to expand). Turn on low for 6 to 8 hours. Add potatoes 2 hours prior to serving. At time of serving, cut up ham hock and return all (bone included) to the pot. Enjoy with crusty bread slices.

Roasted Rosemary Radishes

2011-10-19T07:36:00.004-04:00

The roasting process mellows those sharp radishes, and makes them sweeter, while still preserving some of that great crunch.

Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4 as a side dish

INGREDIENTS
2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2" pieces
Olive oil
1 clove garlic, crushed
2 Tablespoons chopped fresh rosemary
salt and pepper to taste

METHOD
Preheat the oven to 400 F. Place the radishes in a bowl. Mix the garlic and olive oil, pour over the radishes, and stir to coat. Spoon radishes into a baking dish, sprinkle with the rosemary, salt and pepper. Bake until tender and slightly browned, stirring once or twice, about 30 minutes.

Served up by Tod Dimmick

Parsley & Apple Salad

2011-10-18T13:45:00.006-04:00

For years I fell into the trap of looking at parsley as a garnish, when really it deserves the spotlight as a primary ingredient. It's pungent flavor and crunchy-chewy texture marries beautifully with the sweetness of fall apples and the richness of toasted almonds.

Prep time: 10 minutes
Serves: 4 as a side dish

INGREDIENTS
1 bunch parsley, cleaned and coarsely chopped
1 large crisp apple, chopped into 1/4 inch pieces
1/4 cup sliced toasted almonds
1/4 cup freshly shredded Parmesan cheese
Vinaigrette (your favorite)

Served up by Tod Dimmick

Delicata Muffins

2011-10-18T13:25:00.007-04:00

One or two of these rich muffins, along with a cup of strong coffee, will start the day on the right note.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
3 eggs
1 cup milk
1/2 cup cooked, mashed delicata (or other) squash
1/4 cup canola oil

Dry ingredients:
3 cups flour
1/4 cup sugar or equivalent
2 tsp. Baking Powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup raisins
1/4 cup chopped nuts (toasted hazelnuts are my favorite)
3 TB flax seeds

Preheat your oven to 400F.

Whisk the eggs in a large bowl, then mix in the milk, squash and oil.

In another bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Stir the liquids into the dry ingredients until just blended. If the batter is not thick enough, add a little more flour. Then stir in the raisins, nuts, and flax seeds. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm.

Served up by Tod Dimmick

Creamed, Spiced Collard Soup

2011-10-18T13:23:00.005-04:00

This dish proves the saying about something being greater than the sum of its parts. Make this from fresh, or use leftover cooked greens.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed
1 bunch fresh collards, rinsed and coarsely chopped, stems separated from leaves
4 cups chicken stock
2-3 leftover boiled potatoes
1/2 tsp red pepper flakes
1/2 tsp ground cumin
1/2 tsp paprika
Salt and pepper

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and collard stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the collards, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

When the collards are tender, use an immersion blender or a food processor to process with the stock, potatoes, red pepper, cumin, salt, and pepper (Doing this in batches might be a good idea).

Pour soup into a saucepan for reheating, and distribute to serving plates, seasoning to taste with salt and pepper, and topping with sour cream.

Served up by Tod Dimmick

Jalapeno Beet Greens

2011-10-13T08:16:00.005-04:00

Seasonal ingredients enable unusual - and delicious - combinations. Here, sweet caramelized onions and beet greens marry beautifully with the mild heat of Jalapeno peppers.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2-4 as a side dish

2-3 TB olive oil
One onion, 1/4 inch dice
one bunch beet greens, cleaned, stems separated and diced, leaves coarsely chopped
4-5 leaves fresh sage, minced
one jalapeno pepper, cleaned and minced
1 sprig rosemary leaves (about 1 tsp fresh), minced
Salt and pepper to taste

Heat the olive oil in a small skillet over medium heat and saute the onions and beet stems for 10 minutes, stirring occasionally. Turn the heat to medium-low, and add the jalapeno, rosemary and sage. Cook for another 5 minutes, stirring. Add the beet greens, stir and cover, and cook for another 10 minutes, stirring a few times, or until the greens and stems are tender. Serve, seasoning to taste with salt and pepper.

Served up by Tod Dimmick

Pete's Grilled Eggplant Soup

2011-09-22T14:19:00.006-04:00

This great recipe by Peter Lundberg is from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Madison Area Community Supported Agriculture Coalition). I admit I was a skeptic until I tried it. And then came back for seconds and thirds.

3 large eggplants
1 cup olive oil
2 large onions, diced
6 cloves garlic, minced
6 cups diced tomatoes
6 cups chicken or vegetable stock
juice of 1 lemon
1 tsp. ground cumin
2 tsp dried oregano
1 tsp sea salt
1 tsp black pepper
thin, round lemon slices
sour cream

Slice eggplant lengthwise into 1/2 inch thick planks. Grill or broil them until moderately charred. Meanwhile, place olive oil, onions and garlic in large soup pot; cook on high heat, stirring frequently, until translucent. Dice the charred eggplant, add it to the pot, reduce heat to medium, and cook 10 minutes, stirring frequently. Add tomatoes and cook 5 minutes. Add stock, lemon juice, and spices, simmer 30 minutes. Let it cool a little, then puree in small batches (TD Note: Can you say Immersion Blender?!). The color will be a rich brick hue. You may add salt and additional spices to taste. Reheat the soup when you're ready to serve it, garnishing each bowl with a lemon slice topped with a dollop of sour cream. The soup may also be served chilled in the summer. This is the type of soup you may improvise with, adding other vegetables if you have them.

Breakfast Cereal Muffins

2011-09-22T10:34:00.007-04:00

Rich, moist whole grain muffins. A different approach to breakfast cereal!

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
1 cup apple cider
1 apple, cored and sliced
1 ripe banana
2 eggs, lightly beaten
1 cottage cheese
¼ cup canola oil

Dry ingredients:
1 cup breakfast cereal (your favorite - keep an eye on sugar content)
3 cups whole wheat flour
¼ cup flax meal
1/4 cup sugar or equivalent
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup raisins
¼ cup 60% cacao chocolate chips (to appeal to the kids)

Preheat your oven to 400F.

Whisk the eggs in a large bowl. Place the cider, apple slices and banana in a blender or food processor and process to a smooth consistency. Pour this mixture into the eggs, add the cottage cheese and the oil, and whisk again.

In another bowl mix the dry ingredients.

Stir the liquids into the dry ingredients until just blended. Then stir in the raisins and chocolate chips if using. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until just firm.

Don't overcook whole grain muffins or they'll dry out.

Grilled Vegetable Ratatouille

2011-09-19T07:24:00.005-04:00

Photo:
Tod Dimmick

This recipe takes inspiration from Julia Child's version in Mastering the Art of French Cooking, but with ingredients separately grilled. Ratatouille can easily be an entree all by itself, as well as a memorable side dish. When the grilled vegetables have cooled enough to handle, you can slice them into smaller pieces about 1x2" (optional) for easier serving and visual appeal.

Prep time: 60 minutes total: 30 minutes unattended (salting/purging the vegetables), then 20 minutes (not including oven dried tomatoes, ideally done the night before)
Cook time: 30 minutes
Serves 8-10

about 2 lbs ripe tomatoes, cut into wedges, and oven dried
2 large eggplant, cut crosswise into 1/4" slices
2 large zucchini, scraped and cut crosswise into 1/4" slices
3 TB olive oil for the grilled vegetables
2-3 TB olive oil for the onions
1-2 onions, thinly sliced
2 cloves garlic, crushed
2-3 bell peppers, cored and cut crosswise into 1/4" slices
Salt and freshly ground black pepper, to taste
1-2 cups fresh basil and parsley, chopped (hard to have too much fresh basil)

Layer the eggplant and zucchini in a large baking dish, salting each layer, and set aside for 30 minutes. At the end of 30 minutes, rinse and dry the slices. Preheat the grill. In a large bowl, Turn the zucchini, eggplant, and pepper slices in the 3 TB olive oil. This may need to be done in stages unless you have a brobdignagian bowl. Grill vegetable slices for 6-8 minutes, turning once, or until they are soft and blackened. Return to the bowl, keeping the vegetables separate.

Heat olive oil in a large saute pan over medium low heat and saute the onion and garlic for 5-8 minutes, stirring occasionally, or until the onion is soft and translucent.Remove from heat heat. (If you like the challenge of multitasking, the saute and grill steps can be done simultaneously.)

Preheat the oven to 300. Spread about 1/3 of the onion, 1/3 of the dried tomatoes, and 1/3 of the peppers on the bottom of a dutch oven/stock pot. Cover with half of the zucchini, half of the eggplant, and half of the basil & parsley. Spread another 1/3 of the onions, tomatoes & peppers, and the rest of the zucchini, eggplant, and the rest of the basil & parsley. Season with salt and freshly ground black pepper, if desired. Top with the remainder of the onions, tomatoes & peppers. Cover and bake in the oven for about 45 minutes or until heated through.

Ratatouille can be served hot, warm or cold

Tip 1: Paste tomatoes have less water, and so take less time in the oven.
Tip 2: If the dish seems dry as you assemble it, add a little tomato sauce between the layers.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Cream of Broccoli & Carrot Soup

2011-09-14T12:22:00.006-04:00

One of the world's most wondrous inventions is the immersion blender, which enables leftovers to magically transform into soup. In this case, roasted broccoli & carrots, with a few potatoes, and several cups of chicken stock, becomes the perfect satisfying dish. And this is only one of many.

Soup veterans like CSA member Sophie Cannon start by sauteing onions with spices like cumin, turmeric and coriander, then adding the other goodies for blending.

Cooked greens (think kale) are perfect in soups like this.

Grilled Pizza with Caramelized Onions

2011-09-14T11:10:00.008-04:00

This happy collision of ingredients and method results in a super crisp thin crust pizza topped with savory-sweet caramelized onion.

I recommend dividing your dough to make several small pizzas. These are much easier to turn on the grill than larger doughs. Stay right by the grill because these cook FAST.

Prep time: Almost instant IF (!) you prepare the dough, tomatoes, and onions ahead of time. If you're preparing all the ingredients, you'll need to start with the tomatoes the night before, or at least that morning, and 60 for the dough and 30 for the onions. (all of this is with minimal attention).
Cook time: 3-5 minutes, depending on the heat of your grill
Serves: 4 - 6 with the possibility of delicious leftovers

INGREDIENTS
1 batch Whole Wheat Pizza Crust
about 4 cups Oven Dried Tomatoes
2-3 cups Caramelized Onions
about 2 cups shredded Mozzarella, or the equivalent fresh

Preheat the grill. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Repeat with the other balls of dough. Bring all ingredients out by the grill, and be ready to work fast. Place the dough on the grill and watch carefully. The dough will quickly bubble and rise. Check after 30 seconds to see if the dough is beginning to crisp on the bottom. When browned and crisp on the bottom, flip the dough with a large spatula or pizza peel. Spread 1/4 of the tomatoes, 1/4 of the cheese, then 1/4 of the onions on each crust, close the grill, and give it a minute. The pizza may be done at this point, or might require a little more time. When dough is crisp and cheese is melted, remove pizzas to cutting boards, slice and serve.

Serve with a dry red wine (Chianti is perfect) out on your flagstone terrace.

Fancy touch: Use fresh mozzarella instead of shredded mozzarella - lay slices on the dough, grill as above, and add chopped herbs just before removing from the grill.

Variation: Can easily be done in a hot oven (400 to 500)

Tip: A pizza paddle serves as a handy "spatula" for turning the dough. And be VERY careful spreading ingredients on the dough on the grill - it's hot in there!

Served up by Tod Dimmick

Pasta with Fava Beans, Chard, and Parsley

2011-09-13T10:25:00.004-04:00

There's a kindred spirit between earthy, al dente whole wheat pasta and the earthy, vibrant flavors of fresh chard and parsley. Layer in the richness of fava beans and sauteed onions, and this is a dish to make more than once.

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6 with leftovers

1/4 cup olive oil
1 medium sized onion, chopped
1 small bunch chard, stems and leaves separated and chopped
1-2 cups prepared fava beans
1 bunch parsley, washed and coarsely chopped
1 lb whole wheat pasta, your favorite
Salt and pepper to taste
Freshly shredded Parmesan Cheese

Heat water for the pasta.

Saute the onion for 5 mintues in the olive oil in a large skillet over medium heat. Add the chard stems and cook for another 5 minutes, stirring. Add the chard leaves, cover, and cook for another 5 minutes, stirring once or twice, or until leaves are wilted. Stir in the prepared fava beans and set aside.

Cook the pasta, drain, and return pasta to the cooking pot. Stir in the vegetable mix from the skillet, and the chopped parsley. Distribute to serving plates, seasoning to taste with salt and pepper and topping with Parmesan.

Variation - substitute prepared dry beans for the favas.

This is gorgeous with a dry rose wine. Enjoy while looking out over the vineyards towards Mt. Ventoux. The bike ride to the top can wait until tomorrow.

Fresh Veg Chef Salad

2011-09-13T10:14:00.003-04:00

Crunchy-creamy and satisfying, this hearty salad will keep you going.

Prep time: 15 minutes
Serves: 2, easily scaled

2 cups chopped broccoli
1 cucumber, halved lengthwise and thinly sliced
1/2 sweet pepper, 1/4 inch dice
2 hard boiled eggs, peeled and coarsely chopped
1/4 cup toasted almonds (or other nuts)
Your favorite vinaigrette
Parmesan for topping

Served up by Tod Dimmick

Roast Chicken with Powisset Root Vegetables

2011-09-13T10:05:00.000-04:00

A roast chicken takes only minutes of prep, and then the oven does the rest of the work. Fun History: Steve Friedman wrote about this recipe in a New York Times article. Adapted from The Complete Idiot’s Guide to Cooking for Guys.

Prep time: 5 Minutes
Cook time: 2 1/2 hours
Serves: 4 - 6

1 whole free range chicken, approximately 4-5 pounds.
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons chopped garlic
1 tablespoon Italian seasoning
1 teaspoon ground cumin
Salt and pepper
1/2 cup water
3 large baking potatoes, scrubbed and cut into pieces about 2 inches square
3 onions, peeled and quartered
5 big carrots, peeled and cut into 2” pieces

Preheat the oven to 325. Rinse the chicken under cold running water and pat it dry with paper towels.

In a bowl, mix the olive oil, lemon juice and chopped garlic. Place the chicken in a large roasting pan or a large casserole dish. Drizzle the chicken all over (even get a little on the inside) with the olive oil mixture. Then sprinkle the chicken inside and out with the Italian seasoning, cumin, and salt and pepper. Pour the water into the pan (not on the chicken, don’t want to wash off the seasoning), and slide the chicken into the hot oven.

Cook for about 2 hours, and then add the potatoes, onions and carrots around the chicken, adding a little more water if the pan is dry. Cook for another hour (the total cooking time will be about a half hour per pound of weight), or until chicken is fully cooked. If you have a meat thermometer, the meat should be 185 in the thigh.

Pull that masterpiece out of the oven, and let it cool for a few minutes, then carve off slices to serve with cooked carrots, onions and potatoes alongside.

Last but not least by any means, save that carcass! Bones, skin etc are the perfect base for homemade chicken stock, which is the foundation of all kinds of other recipes.

Bring out a roast chicken for dinner, serve with your favorite Merlot or Pinot Noir, and everything is right with the world.

Served up by Tod Dimmick

Eggplant Rollatini (Video!)

2011-09-13T10:03:00.007-04:00

Crisp fried eggplant, creamy herbed cheese, and savory tomato sauce form a dream combination. These could be a side dish, or just as easily be the main course. Adapted from a recipe prepared for the Phantom Gourmet.

Prep time: 45 minutes including 30 minutes unattended while the eggplant slices purge
Cook time: 45 minutes
Yield: about 8 rollatini, depending on the size of your eggplant

INGREDIENTS
1 large eggplant
1 tsp salt
½ to 1 cup whole wheat flour
1 egg
¼ cup milk
½ to 1 cup whole wheat bread crumbs
Olive or canola oil for frying
3/4 cup ricotta cheese
3/4 cup + 1/4 cup shredded mozzarella, separated
¼ cup + 2 TB shredded Parmesan, separated
½ cup chopped basil or parsley
1 tsp garlic salt
2-3 cups tomato sauce

METHOD
Rinse and dry eggplant. Slice off the stem end, and cut into slices about ¼-inch thick. Reserve the outermost slices for another use (they will not be big enough to roll around the filling. Arrange slices in a flat layer on the bottom of a large baking dish. When one layer is finished, sprinkle that layer with salt, and repeat with the next layer until you all useable slices are salted. Put this baking dish aside for half an hour while you mow part of the lawn. After half an hour, carefully tip the eggplant dish and pour off the water

Preheat the oven to 350F, and set out a large loaf pan or baking dish. Set a skillet on the stove, and pour in enough canola oil to cover the bottom, and turn heat on to medium. Pour the flour onto a large plate or shallow dish. Whisk the egg and milk in a large bowl. Pour the bread crumbs onto a large plate or shallow dish. Arrange near the skillet. Take a slice of eggplant, turn it in the flour, then in the egg, and then in the bread crumbs. Carefully place this slice in the hot skillet, and repeat with other slices to fill the skillet. Cook each slice for 4-5 minutes per side or until bread crumbs are nicely browned and crisp. Remove to paper towels and repeat with the rest of the eggplant slices.

In a bowl, mix the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil or parsley, and the salt. On a working surface, set out a slice of cooked eggplant. Place about 3-4 TB of the cheese-herb mixture on one end of the slice, and roll the slice from that end to encircle the filling. Place this slice, seam end down, in a baking dish or large loaf pan. Repeat with the other eggplant slices to fill the tray. Spoon pasta sauce around the edges of the rollatini, sprinkle with the remaining mozzarella and Parmesan, cover with foil and bake for about 30 minutes, or until cheese on top is melted and dish is bubbly.

Chianti, or another Sangiovese-based wine, will go well with this tomato-intensive dish.

Tip: Use eggplants that are at least 8” long and about 3” in diameter. Short, wide eggplants are more difficult to roll.

Served up by Tod Dimmick

Pasta with Green Beans, Red Peppers, & Caramelized Onions

2011-09-13T09:38:00.001-04:00

Pasta tossed with Grilled Clams and Cherry Tomatoes

2011-09-12T12:46:00.000-04:00

Bring the taste of summer right to your back yard! This recipe was prepared for the Phantom Gourmet.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

The Clams
12 or more littleneck clams
4 TB butter
1 tsp chopped garlic
1/2 lemon

The Pasta
1 lb your favorite pasta, cooked (whole wheat spaghetti is delicious with this dish)
1/2 cup crumbled bacon
1/4 cup shredded Parmesan cheese
1 pint grape or cherry tomatoes, halved
Pepper to taste

Boil water and cook the pasta per package directions.

Preheat the grill.

Melt the butter in the microwave, and stir in the garlic and red pepper.

Scrub clams under cold water, and arrange them in a single layer on the grill. Cook for about 5 minutes or until they pop wide open. While the clams are cooking, distribute the pasta to plates, and sprinkle with crumbled bacon.

Top each plate of pasta with an equal number of clams, arranging with meat side down. Spoon a little of the garlic butter into each clam. Distribute grape tomatoes around the clams, sprinkle the plate with shredded Parmesan, drizzle with lemon juice, sprinkle with black pepper, and serve.

Tip: Do not use any clams that are already open before cooking, and discard any clams that don’t open after grilling.

Tip: Seasoning on clams is great, but eliminate or go easy on the salt. Remember – clams grew up in salt water!

A New Zealand Sauvignon Blanc goes perfectly with grilled clams.

Cold Cucumber Soup

2011-09-12T12:04:00.004-04:00

My friend Paul Wood made this for me as thanks for supplying him with cucumbers. I got the better end of that deal - this is delicious.

For a batch which makes about 2 quarts:

3-4 good size cucumbers
16 ounces sour cream
16 ounces of plain yougurt
1/2-2/3 quart buttermilk
Dill
2 cloves garlic

Peel and de-seed the cucumbers. Pour about 2 cups of buttermilk in the blender then add sliced up cucumbers to blend very well. As the blender fills up, pour off 1/2 of the liquid and put in more cucumbers. Pour off about 1/2 the liquid again and add sour cream and yogurt.

I use slightly more buttermilk than yogurt or sour cream, but you can play around with the proportions. More sour cream to make it thicker and richer. In general, it's somewhat close to 1/3 of each.

After everything is mixed, pour back about 2 cups into the blender and add 7-8 branches of dill with the garlic and put the blender on high to really blend it. Pour everything together and add a little salt (tsp or so) to taste. At this point you decide if you want more buttermilk, sourcream, yougurt or leave it alone!

It tastes best the next day when the garlic and dill really settle in.

Baked Chile Rellenos

2011-09-06T09:17:00.008-04:00

This cousin to the Jalapeno Popper (and more interesting) is a rich, cheesy, mildly spicy dish that can be breakfast, lunch, or dinner. Or maybe all three. This hearty version is resplendent with eggs and baked rather than fried.

Prep time: 30 Minutes
Cook Time: 20-25 Minutes
Serves: 6

Other Time: 1 hour, 15 minutes
Yield: Makes 8 servings

6 Poblano Chiles (available in many large grocery stores and just maybe out in the field!).
½ pound chorizo, or similar spicy sausage
1 cup shredded Monterey Jack or mild Cheddar (For purists, use chopped Queso Chihuahua)
½ cup corn kernels
8 eggs
¼ cup flour
1 tsp dried oregano
½ tsp salt
1 cup shredded “Mexican Style” cheese, or shredded Monterey Jack

Variations: Other mildly spicy (or even sweet) peppers can be substituted for Poblano. Omit the sausage for a vegetarian version.

Tip: Be sure to wash your hands thoroughly after touching pepper seeds and membranes.

Lightly oil a large baking pan, or several smaller ones, of sufficient volume to hold your peppers and the egg mixture.

Preheat your broiler and set the top rack so that a baking tray will be about 5” below the heat source. Wash and dry the peppers, place in a single layer on a baking tray, and slide under the broiler for 3-4 minutes or until the peppers blacken and blister. Turn peppers, and broil for another few minutes to blacken that side, repeat again if necessary. Place peppers in a large bowl, cover, and let sit for 10 minutes. Turn the oven to bake at 350F.

While peppers are cooling, finely chop the chorizo and sauté with the corn in a skillet over medium heat for 5 minutes. Turn off heat, and mix with the cheese.

After that time, peel off the loose skin. With a sharp paring knife, slice off the stem end of each pepper, and remove the seeds. Stuff each pepper with the sausage mixture and arrange peppers in your baking tray.

In a large bowl whisk the eggs, flour, oregano and salt. Sprinkle the peppers with half of the shredded cheese, pour the egg mixture over and around the peppers, and top with the remaining shredded cheese. Bake for 20 minutes or until the eggs are barely set. Serve warm.

Served up by Tod Dimmick

Jalapeno Poppers

2011-08-02T22:21:00.006-04:00

Photo:
Tod Dimmick

All right, I'll admit that these are over-the-top indulgent. After picking gorgeous jalapeno peppers at the farm today I couldn't resist posting this classic: crisp & crunchy on the outside, spicy-juicy on the inside. A few of these could be called an entree.

Prep time: 40 Min
Cook time: 10 min
Yield: 20-25 poppers

Ingredients:
1 pkg (8 ounces) light cream cheese, softened
1 pkg (8 ounces) shredded Cheddar cheese
4 TB crumbled bacon
20-25 jalapeno peppers
1 cup milk
1 cup flour (whole wheat or white)
1 cup bread crumbs (whole wheat or white)
Oil for frying

Soften the cream cheese by microwaving for 30 seconds in a large bowl. Stir in the cheddar cheese and bacon, and set aside.

Wash and dry the peppers. Using a sharp paring knife, slice each pepper in half lengthwise. Carefully remove the seeds and membranes, and discard (these are the truly hot parts of the pepper!). As you work, try to keep the matching pepper halves next to each other. Wash your hands. Mound a spoonful of the cheese mixture into one half of the pepper, and re-cap with the other half (there should be enough filling to glue the two halves together).

Arrange the pepper assembly line with a bowl containing the milk, a bowl containing the flour, and a bowl containing the bread crumbs. Dip each pepper in milk, then in flour, then set aside to dry for a minute while you do the rest. Then take each pepper and dip again in the milk, and roll in the breadcrumbs to completely coat (You can repeat this step more than once for thicker breading). Heat oil in a saucepan or deep fryer to 350F, and cook peppers for about 3 minutes or until golden brown. Drain on paper towels, and serve. Delicious!

Variation: Omit the bacon, add in chives or scallions to the filling.

Note: After stuffing hot peppers, wash your hands thoroughly to remove the Capsaicin – the compound that gives peppers their heat. I wash my hands 2-3 times just to be sure. While working, be careful about rubbing your eyes etc because that hot stuff is painful!

Adapted from my recipe for the Phantom Gourmet.

Roast & Saute Platter

2011-07-20T14:41:00.005-04:00

Photo:
Tod Dimmick

This dish turns the waste-nothing approach into a somewhat dramatic vegetable dish, roasted vegetables on a bed of greens. This version uses radishes, beets, fennel, & spring onions, but substitute at will.

Prep time: 10 minutes
Cook time:45 minutes
Serves: 4-6

1/4 cup olive oil
2 cloves garlic, crushed
2 TB balsamic vinegar
1 bunch beets, cleaned, appetizing leaves and stems reserved
1 bunch radishes, cleaned, appetizing leaves and stems reserved
1 bunch kohlrabi, peeled if necessary, cut into 1/2" chunks, appetizing leaves and stems reserved
1 fennel bulb with a good amount of stem, cleaned and cut into 1/2" chunks
Spring onions or scallions in the amount you like, cut into 1/4 inch dice.
salt and pepper to taste
shredded Parmesan cheese for garnish

Preheat the oven to 400. Mix the olive oil, garlic, and vinegar in a small bowl.

Chop the beets into 1/2 inch chunks, toss in a large bowl with the olive oil mixture, scoop with a slotted spoon into a large baking dish, and roast for 20 minutes. Meanwhile, chop the radishes, kohlrabi, Fennel, and scallions, and toss in the bowl with the remaining olive oil mixture. At the beets' 20-minute mark, scoop in the rest of the vegetables and roast for another 20 minutes, stirring a few times, or until all vegetables are tender.

While chopped vegetables are roasting, heat any remaining olive oil in a saute pan over medium heat (add a little more oil if necessary) and saute the greens until tender. Arrange greens on a platter, top with roasted roots, season to taste with salt, pepper & parmesan, and serve.

Served up by Tod Dimmick

Roast Chicken with Bok Choy and Kohlrabi

2011-07-20T10:02:00.003-04:00

Grilled Kohlrabi

2011-07-19T20:01:00.005-04:00

Photo:
Tod Dimmick

Tender kohlrabi on the inside, grill flavor on the outside. This is a good use of large summer kohlrabi.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6

2 large kohlrabi, peeled, cut into 1/2" slices, and steamed until tender crisp (basic recipe)
2 TB olive oil
2 cloves garlic, crushed
2 TB balsamic vinegar
salt and pepper to taste
shredded Parmesan cheese for garnish

While kohlrabi is steaming preheat the grill. Mix the garlic, olive oil, and balsamic vinegar. When kohlrabi is steamed, remove slices to a shallow dish and coat with the olive oil mixture, turning. Grill for 2-3 minutes per side.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fried Sage Carbonara

2011-07-19T19:54:00.002-04:00

Photo:
Tod Dimmick

Mac and cheese for adults.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

1 lb. whole wheat rotelle (or your favorite pasta)
3 TB olive oil
12 or more fresh sage leaves
2 cloves garlic, crushed
1 TB fresh rosemary leaves, or 1 tsp dried
1 egg
2/3 cup shredded parmesan cheese
1/3 cup sour cream
salt and pepper to taste

Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and fry the sage leaves. When crisp, remove the leaves to paper towels Add the garlic and the rosemary and cook for another 3 minutes. Remove skillet from heat.

Drain the pasta when al dente, return to the pasta pot, and stir in the egg. It will cook in the hot pasta. Then stir in the Parmesan and sour cream, half of the sage leaves, and the garlic, rosemary, and any olive oil remaining in the skillet.

Serve, seasoning to taste with salt and pepper and topping with remaining crisp sage leaves.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Pasta with Fava Beans & Chard Stems

2011-07-18T21:07:00.004-04:00

Photo:
Tod Dimmick

Chard stems don't get enough respect. Sometimes (gasp) they are even discarded. But the delicious, earthy, crunchy flavor is perfect in many dishes.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers

1 lb. whole wheat egg noodles (or your favorite pasta)
3 TB olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large bunch chard, leaves removed for another use, stems washed and chopped into 1/2" pieces
2 cups cooked fava beans
1/2 cup chopped parsley
2 TB minced dill
1 TB balsamic vinegar
salt and pepper to taste
shredded Parmesan cheese for garnish

Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes, stirring. Add the garlic and the chard stems and cook for another 3 minutes. Add the fava beans and heat. Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet, the parsley, and the dill.

Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fennel & Chicken Slaw

2011-07-18T20:54:00.006-04:00

Photo:
Tod Dimmick

This crisp, cool, savory salad is perfect for summer weather.

1 - 1 1/2 cups cooked chicken, chopped
1 fennel bulb, sectioned, rinsed, and thinly sliced
1/2 cup parsley, rinsed and chopped
1/4 cup sweet onion, minced
1/4 cup dry toasted, sliced almonds
a handful fresh basil leaves, minced (about 1/4 cup)
salt and pepper

Dressing:
2 cloves garlic, crushed
3 TB mayonaise
1 TB olive oil
2 TB lemon juice (about half a lemon)
1 tsp fresh dill, minced

Mix the chicken, fennel, parsley, onion, almonds, and basil in a bowl. In a separate small bowl, mix the garlic, mayo, oil, lemon juice, and dill. Scrape this dressing over the salad and toss thoroughly to mix, seasoning to taste with salt and pepper.

Serve with a dry rose' or dry white wine and enjoy this salad as you survey the view from the shade of your Provencal farmhouse. Or, in our case, as you survey the tailgate lot outside of Gillette Stadium before a Revs game.

Tip: A food processor equipped with the thin slice disk is a good tool for preparing this salad.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Hearty Greens & Barley Soup

2011-07-18T20:30:00.007-04:00

Photo:
Tod Dimmick

Like hearty greens? This is the soup for you. This big batch is one of my tricks for preparing large amounts of summer produce to freeze for the winter. Problem is that it's so tasty I eat much of it before it gets near the freezer.

Prep time: 20 minues
Cook time: 60 minutes
Serves:

3 TB olive oil
1 large onion, chopped
2 bunch hearty greens, such as kale or other brassica greens, washed, with stems separated and chopped into 1/2" pieces and leaves coarsely chopped.
4-5 carrots, scrubbed, peeled if necessary, and chopped into 1/4" segments
a handful fresh sage leaves, chopped
a 6" branch fresh oregano, leaves stripped & chopped, woody part discarded or reused elsewhere
4-5 3" spears fresh thyme, leaves stripped, woody part discarded or reused elsewhere
2 6" fresh rosemary spears, leaves stripped & chopped, woody part discarded or reused elsewhere
2 large cloves garlic, crushed
12-15 cups chicken stock or vegetable stock (vary the amount depending on how thick you like your soup)
1 cup uncooked barley
5-6 cups tomato sauce (or even -shh- a jar of your favorite pasta sauce)
salt and pepper to taste
shredded Parmesan cheese for garnish

Heat the olive oil in a stock pot over medium heat and cook the onion, kale stem sections, herbs, carrots, and garlic, stirring, for 10 minutes. Add the chicken stock, increase heat to medium high, and bring to a low boil. Add the barley and chopped greens, turn the heat to low and simmer, stirring occasionally, for 45 minutes or until greens are tender and barley is cooked. Stir in the tomato sauce, and return to a simmer. Add more stock or water if necessary to reach the consistency you like.

Season to taste with salt and pepper. Serve with parmesan and a glass of dry rose' wine. If it's winter when you enjoy this soup, a few spoonfuls will bring you right back to summer. Life is good.

Variation: add chopped cooked chicken, pork, or sausage.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Salad Martini

2011-07-18T14:45:00.009-04:00

Photo:
Tod Dimmick

Want to serve gorgeous fresh salad vegetables in a new way? Make that salad something to toast! Obviously this is more about presentation than recipe, but isn't fun part of the objective?

Prep time: 10 Minutes
Serves: 8+ (depending on the size of your glasses!)

1/2 of a small head fresh green cabbage (about 2 cups, shredded)
2 apples, cored and roughly sliced
5-6 radicchio leaves
2-3 carrots, scrubbed (peeled if necessary)
1 small sweet onion (about 1/2 cup when shredded
Vinaigrette (your favorite)

Run all these ingredients through a food processor using the thin slice wheel. Toss with vinaigrette and serve as a toast to farm fresh produce.

Variations: Wow - limited only by your choice of processor-friendly vegetables. Or add chopped chicken, hard boiled egg, and/or bacon can call it a meal.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Crustless Tomato & Herb Quiche

2011-07-07T13:19:00.005-04:00

Photo - Tod Dimmick

Fast and delicious. The water bath gives this cheesy dish a smooth, velvety texture.

Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 6-8

5 eggs
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup chopped parsley
2 TB finely minced fresh herbs, such as sage, basil, oregano, and dill
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
1 large tomato, chopped into pieces about 1/2 inch across

Preheat the oven to 350F. Whisk the eggs in a large bowl, then whisk in the ricotta and mozarella cheeses, the parsley, herbs, pepper, and salt. Scrape the mixture into a pie plate, and arrange the tomato pieces across the top (they will sink in). Place the pie plate into a large baking dish. Carefully fill the baking dish with warm water to about 2/3 of the way up the side of the pie plate, and slide into the oven. Bake for 30 minutes or until the eggs are set.

Can be served warm or cold.

Served up by Tod Dimmick,
Editor of TastingTimes

Zucchini & Herb Fritters

2011-07-06T19:10:00.008-04:00

Photo - Tod Dimmick

Fried foods are not often called "healthy". Delicious Zucchini Fritters help tilt the scales in that happy direction. The marigolds are optional - they add delicious spicy flavor.

Prep time: 10 Minutes
Cook time: 30 minutes for this full batch
Yield: 9-12 large fritters, feeding 4-6 as a side dish or appetizer

1 medium zucchini, about 10" long
1 small onion
5-7 fresh sage leaves, finely minced
1/2 cup finely minced basil leaves
1/2 cup finely minced parsley with stems
1/4 cup fresh signet marigolds (about 15 flowers), finely minced (optional)
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
2 eggs
2/3 cup whole wheat flour
1/3 cup wheat bran (or use more flour)
Olive oil for cooking

Run the zucchini and onion through the food processor using the fine shredding wheel. Whisk the eggs in a large bowl. Add the zucchini and onion mixture, the basil, parsley, marigolds, flour, bran, salt and pepper and stir with a rubber spatula to form a thick batter. If it's too runny to scoop like batter into a skillet, stir in a little more flour.

Heat a few tablespoons of olive oil in a small skillet over medium heat. When a drop of water dances on the oil, carefully scoop in several fritters and cook for 4 minutes per side, or until each side is browned and slightly crisp. Drain on paper towels while cooking the rest. Serve warm with sour cream or yogurt.

Served up by Tod Dimmick,
Editor of TastingTimes

Sage, Chive, & Barley Tart

2011-06-03T11:44:00.005-04:00

Photo:
Tod Dimmick

Creamy, rich, al dente barley adds substance to this fragrant anytime dish. Serve warm.

2 eggs
3TB milk
2 cups cooked barley
1/2 cup shredded cheese (I used a mozzarella-cheddar mix)
1 tsp fresh rosemary, minced
1/4 cup minced chives
5-10 fried sage leaves
freshly ground black pepper to taste
salt to taste

Preheat your oven to 375F. Whisk the eggs and the milk in a large bowl, and then whisk in the barley, cheese, rosemary, chives, salt and pepper. Scrape mixture into an oiled pie plate or similar size baking dish, and bake for 25 minutes or until the eggs are set. Top with fried sage leaves, slice, and serve.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Egg and Fresh Herb Breakfast Sandwich

2011-05-31T11:20:00.004-04:00

Photo:
Tod Dimmick

Perennial herbs bring early season flavor to the garden.

Here, fresh sage and an over easy egg are quickly fried in olive oil, combined with chives, and served in toasted whole grain bread.

Hm, maybe this isn't just for breakfast...

Smashed Potatoes with Greens and Herbs

2011-04-15T11:15:00.000-04:00

Photo:
Tod Dimmick

Earthy, cheesy, with sweet smoky onion flavors and fresh greens. Yum.

2 lbs organic potatoes
1 fresh egg, whisked
1/2 - 3/4 cups shredded Parmesan cheese
2 pool ball sized onions, chopped
1 cup fresh parsley, chopped
Salt and pepper to taste

Simmer the potatoes in water for 20 minutes or until soft. While the potatoes are cooking, saute your onions over low heat, stirring, for 10-15 minutes or until soft, golden and translucent.

When potatoes are done, drain in a colander, return to the saucepan, and immediately mash in the egg (the heat of the potatoes will cook the egg). Mash in the Parmesan. Add the onions, parsley, salt and pepper, stir to mix, and serve.

Caveat: Only use organic potatoes!

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Quick Whole Grain Corn Bread

2011-02-05T16:22:00.003-05:00

This easy and fast method gets you a moist, chewy cornbread in about half an hour.
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 1 9x12 pan cornbread

2 eggs
1 cup buttermilk
1/3 cup sour cream
2 TB canola oil
1 1/2 cups whole wheat flour
1 cup corn meal (Medium grind adds great texture)
2 TB sugar or equivalent sweetener (sugar itself is not necessary for consistency)
1 TB baking powder
1 1/2 tsp salt

Preheat the oven to 375F.

Whisk the eggs in a large bowl, then whisk in the buttermilk, sour cream, and oil, and set aside. In another bowl, mix the flour, corn meal, sweetener, baking powder, and salt. Stir the liquid into the dry ingredients until just combined. Pour batter in to a lightly oiled 9x12 baking pan and bake for 20-25 minutes or until a cake tester or toothpick comes out clean.

Serve warm with butter. If this is breakfast, raspberry preserves are the perfect match.

Whole Wheat Fruit & Nut Stuffing

2010-12-03T15:44:00.007-05:00

Photo:
Tod Dimmick

The dilemma wordlessly posed by this rich dressing is whether to treat it as a mere dressing, or a dish unto itself.

Prep time: 25 minutes
Cook time: 45 minutes
Servings:8-10

3 TB Olive oil
10 fresh sage leaves, coarsely chopped
1 large onion, peeled and chopped into 1/4 to 1/2 inch pieces
3 big ribs celery, sliced into 1/4 to 1/2 inch pieces
3-4 cups whole wheat bread, coarsely hacked into 1/2" cubes
1 large apple, with peel, cut into 1/4 to 1/2 inch pieces
1 cup dried cherries or raisins
1/2 cup chopped pecans, toasted
Salt and pepper to taste
2-3 cups chicken or vegetable stock

Fresh parsley

Preheat the oven to 350F.

Melt 3 TB butter in a large skillet over medium heat and saute the sage, onion and celery, stirring, for 5 minutes or until celery is tender and onions are soft and translucent. Add the apple and saute for another two minutes, stirring, then remove skillet from heat. Mix the bread cubes, dried fruit and nuts in a large bowl. Scoop onions into the bowl on top of the bread crumbs, sprinkle with salt and pepper, and toss to mix. Add 2 cups of the stock and gently toss to evenly spread the stuffing mixture. The bread cubes should be moist enough to cling to each other. If necessary add a more stock. Scoop stuffing mixture into an oiled baking dish and bake for 30 minutes or until the top is nicely browned. Serve warm, or refrigerate for later use. This stuffing can be frozen. It will affect the texture of the apples a little, but not enough to outweigh the convenience of pulling pre-made but home-made stuffing from the fridge.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Pumpkin-Kale Soup

2010-12-03T08:48:00.003-05:00

Photo:
Tod Dimmick

This soup inspires superlatives, starting with hearty, rich, smoky, and creamy. It makes good use of late season leftovers - cooked pumpkin and cooked kale

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
3 TB olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 tsp Italian seasoning
1 bunch kale, washed.
4-6 cups chicken or vegetable stock
1 - 1 1/2 cups pumpkin puree (Oven baked has best flavor)
Salt and pepper to taste
Shredded Parmesan

Separate the kale stems from the leaves, and coarsely chop both. Heat the olive oil in a stock pot over medium heat and cook the kale stems, onion, garlic, and Italian seasoning for 10 minutes, stirring. Add the kale leaves and cook for another 7-10 minutes, stirring, or until the greens are wilted and the stems are tender. Add the stock, pumpkin puree, and puree with an immersion blender (or blend in batches in a blender). Heat to a simmer, season to taste with salt and pepper, and serve.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Soup of Tomatoes, Cauliflower & White Beans

2010-12-01T13:28:00.009-05:00

Photo:
Tod Dimmick

A bowl of this soup, along with some fresh warm bread, is a perfect antidote to a rainy cold day.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
4-6 cups chicken or vegetable stock
2 TB tomato paste
1 tsp Italian seasoning
1 glove garlic, crushed
1 cup cherry or grape tomatoes, halved
1 cup cauliflower florets, chopped into 1/2 inch pieces
2 TB minced black olives or olive tapenade
1 can (15 oz) cannellini beans, drained and rinsed
Salt and pepper to taste (the olives may already have salt, take that into account)
Shredded Parmesan

Put the stock in a medium saucepan over medium heat. While stock is heating, put tomato paste in a measuring cup or small bowl, add a few tablespoons of stock, and whisk with a fork. Mix tomato paste liquid and the Italian seasoning into the stock in the saucepan, and bring to a low boil Add the garlic, tomatoes, cauliflower, and minced olives and cook for 5 minutes or until cauliflower is tender-crisp. Stir in the white beans, season to taste with salt and pepper, and heat for another minute. Distribute to serving bowls, topping with Parmesan cheese.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Squash Macaroni and Cheese

2010-10-20T20:47:00.003-04:00

(I saw this on Culinate, and couldn't resist posting it here. If you get to it before I do let me know what you think!)

Recipe

Powisett Ravioli with Swiss Chard

2010-10-20T14:02:00.000-04:00

(adapted from The Classic Italian Cookbook by Marcella Hazan, 1983)

Filling
2 large bunches Swiss chard
2 ½ T finely chopped yellow onion
3 ½ T prosciutto, rolled pancetta, or unsmoked ham
¼ cup butter
1 cup fresh ricotta
1 egg yolk
2/3 cup freshly grated Parmesan cheese
¼ to ½ t. nutmeg

A sheet of homemade pasta dough, made with 2 eggs, 1 ½ cups all-purpose flower, and 2 t. milk.

Take the stalks off the chard, and cook in a covered saucepan with ¼ tsp. salt for about 15 minutes or until tender. Drain and squeeze all moisture. Chop very fine.

Saute the onion and prosciutto (I used Canadian bacon), in butter with a skillet over medium heat. Add chopped cook swiss chard and cook for 2-3 minutes until all butter is absorbed.

Transfer contents of the skillet to a mixing bowl. Add ricotta, egg yolk, Parmesan, and nutmeg and mix until well combined. Taste and correct for salt and nutmeg.

Tomato Sauce
1 small onion, chopped
3 T. finely chopped carrot
3 T. finely chopped celery
2 ½ cups roughly chopped tomatoes
2 t. salt
¼ t. granulated sugar (or 1 t. honey)
½ cup heavy cream

Saute the onion, carrot and celery in olive oil. Add tomatoes and bring to barely a simmer. Cook uncovered over low heat for at least an hour. I puree this mixture in a food processor.

Skillet Harvest

2010-09-30T20:51:00.004-04:00

This dish marries diverse veggies - chard, onions, & sweet peppers, with the common thread of egg and Parmesan.

3 TB olive oil
1 fresh onion, 1/4 inch dice
2 sweet peppers, cored, seeded, and cut into 1/2 inch dice
1 bunch chard, cleaned and coarsely chopped, stems separate from the leaves
1 egg, whisked
1/4 cup parmesan cheese
Salt and pepper to taste

Heat the oil in a saute pan or skillet over medium heat and cook the onion, pepper, and chard stems for 7 minutes, stirring. Add the leaves and cook for another 4-5 minutes or until the leaves are wilted and the peppers are tender. Pour the egg over the vegetables and stir to mix. Mix in the Parmesan, and sprinkle with salt and pepper.

Serve to sighs of satisfaction.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Potato Peel Pancakes

2010-09-29T08:45:00.004-04:00

Photo:
Tod Dimmick

Call me obsessive, but I hate to waste good, nutritious organic produce. Here's one tasty use for potato peels.

Prep time: 10 minutes
Cook time: 10 minutes
Yield: about 8 cakes, or enough to serve 2

Peels from 8 organic potatoes (scrub those potatoes before peeling!)
1 onion, coarsely chopped
3-4 fresh sage leaves, or 1/2 tsp dried
Salt and freshly ground black pepper
2 eggs
2-3 TB whole wheat flour if needed
Olive or canola oil

Using a food processor equipped with the cutting blade, process the peels, the onion, the sage, salt, and pepper to a coarse consistency where the pieces are about the size of rice grains. Add the eggs and pulse to create a thick dough. Add a bit of flour and pulse to absorb any extra liquid.

Heat the oil in a large heavy skillet over medium heat, and place 1/4 to 1/3 cup of the mixture at a time in the skillet, shaping into a circle with your scoop. Cook for 3-4 minutes per side, or until crisp and browned.

Serve with butter or sour cream.

Caveat: Only use organic potato peels!

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Pumpkin Cheesecake in a Pumpkin Shell

2010-09-28T08:56:00.007-04:00

Photo:
Tod Dimmick

If you like to inspire raised eyebrows, keep this rustic novelty in mind for Thanksgiving. The cook time is unattended, so you can do other things.

Prep time: 1 hour
Cook time: 30 minutes and 1 hour
Serves: 6-8

1 small sugar pumpkin, about 8-9" across
2 (8 ounce) packages cream cheese, room temperature
3 eggs
1 tsp. vanilla
1 cup brown sugar or equivalent
1/2 tsp. ground cinnamon
¼ tsp. ground nutmeg

Preheat the oven to 350F. With a large chef's knife, carefully slice the bottom of the pumpkin to make a "pie shell" about 2" deep. Scoop out the seeds and filaments from both sides of the pumpkin, and place flesh side down in a baking dish. Bake for 30 minutes or until flesh is soft. Cool for 10 minutes, and with a large spoon gently scoop the flesh out of the bottom shell, taking care not to get too close to the edge. Scoop the flesh out the the top half as well. Run the flesh through a food processor equipped with a cutting blade until you achieve a smooth consistency. You'll need 1 cup of this puree. The rest you can use for muffins or other fun things.

Preheat oven to 350F. Place the pumpkin shell in an oiled pie plate. Using a stand mixer (best option) or an athletic forearm to beat the cream cheese until it’s smooth and batter-like. Beat the eggs in a separate bowl. Add the eggs, the pumpkin, vanilla, sugar, cinnamon and nutmeg to the cream cheese and thoroughly mix. Scrape the batter into your crust to 1/4 inch below the top edge, smoothing it out with the back of a spoon or rubber spatula, and slide into the oven. Bake for 50-60 minutes or until a toothpick comes out clean. Cool on the counter for 20 minutes, and serve warm, or cover and chill.

Note: While making the puree is easy and part of the fun, this cheesecake can of course be made in a regular pie crust or graham cracker crust. 1 cup of puree = 1/2 can of the off the shelf stuff.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Blackened Peppers

2010-09-28T08:46:00.006-04:00

Photo:
Tod Dimmick

Blackened peppers, with their smoky-sweet, rich flavors, are beautiful on pizza, tossed with pasta, in salads, and of course eaten by themselves. Did I mention that they are fun to make?

Kids are very interested in this unusual method, but don't surrender the tongs for this one.

Cook time: 5 - 8 minutes

Requirements: A gas stovetop, or a grill

2-4 large sweet peppers, rinsed and dried

Turn your flame on to medium low, and balance one pepper at a time over the flame. If it won't balance on the iron grate, use tongs. Cook for a minute or until the side exposed to the flame begins to blacken and blister, then turn to expose another side of the pepper. Do this all the way around, remove to a cutting board, and repeat with the other peppers.

The blackened skin will easily peel off. Remove the skins for the compost bin, slice and remove seeds and membranes. Use immediately, or store in the fridge.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Caprese

2010-09-20T14:18:00.003-04:00

Photo:
Tod Dimmick

Insalata Caprese is one of those dishes that inspires passionate praise as "The Best" tomato dish. It's hard to argue - the sweetness of the tomato, the creamy tang of the mozzarella, the green spice of basil, all conspire to make an amazing, yet simple, salad.

This is the place for fresh mozzarella in brine

Prep time: 10 minutes
Serves: 4 as a side dish, 2 as a veggie main course. Double, triple, quintuple as you like.

2 large, fresh tomatoes, or about 1 lb total
1 cup fresh mozzarella, thinly sliced
1 cup fresh basil leaves, chopped
Good olive oil
Salt and freshly ground black pepper

Cut the tomatoes into slices about 1/4 inch thick. Arrange tomato slices on a platter. Top each wiwth a piece of mozzarella, and some basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve. Gorgeous.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Pumpkin or Squash Puree

2010-09-20T13:57:00.002-04:00

Whether you're looking for a simple vegetable dish or the namesake ingredient for a pie, pumpkin (or squash) doesn't need to come from a can - it's simple to prepare.

Prep time: 5 minutes
Cook time: 20 minutes
Yield depends on the size of the fruit.

Sugar pumpkin or winter squash

Option 1: Preheat your oven to 350F
Option 2: Use a vegetable steamer

If you want to use your oven, slice the pumpkin in half and scoop out the seeds and the filaments. Place halves cut side down in a large baking dish, and add 1/2 inch water. Bake for half an hour or until the flesh is soft. Let cool, scoop out the flesh and run through a food processor with the cutting blade, or mash with a potato masher.

If you use a steamer, after cleaning out the pumpkin, cut it in to chunks and steam for 15 minutes or until flesh is soft, and proceed as above.

Pumpkin Spice Muffins

2010-09-20T13:48:00.004-04:00

Photo:
Tod Dimmick

Pumpkin, and winter squash, add a nutty richness to baked goods like these muffins. Kids like them, too.

Prep time: 20 minutes
Cook time:25 minutes
Yield: 12 muffins

1 cup wheat bran
1 cup boiling water
2 cups whole wheat flour
3/4 cup sugar or equivalent
1/2 cup almond meal (or use more flour)
1/2 cup flax meal (or use more flour)
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
2 eggs
1 1/4 cups milk
1/3 cup canola oil
1 tsp. vanilla
1 cup pumpkin puree
1/4 cup chopped pecans

Preheat the oven to 400.

Pour the water over the bran and set aside. Whisk the flour, flax meal, sweetener, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large mixing bowl. In a separate bowl whisk the eggs. Add the milk, oil, and vanilla, and whisk thoroughly. Stir in the bran, the pumpkin, and the pecans.

Distribute batter equally to lined muffin cups, and bake for 20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.

Note: Liquid content will vary depending on the squash or pumpkin you use, add more flour or milk if necessary.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Bok Choy, Scallions & Cherry Tomatoes

2010-09-13T22:06:00.004-04:00

Photo:
Tod Dimmick

Crunchy texture, sweet & savory flavors. Yum.

2-3 TB olive oil
5-6 small scallions, cleaned, roots removed, and chopped, white part and an equal amount of the green.
1 bunch bok choy, cleaned, chopped into 1/2 inch pieces, stems kept separate from the greens
1 1/2 - 2 cups cherry tomatoes
2-3 TB teriyaki sauce -or- salt and pepper to taste

Heat the oil in a large skillet over medium-low heat. Add the scallions and the thick bok choy stems and cook for five minutes, stirring. Add the greens and cook for another 5 minutes, stirring occasionally, or until stems and leaves are tender. Add the cherry tomatoes and heat for a minute. Toss with Teriyaki sauce and serve.

Variation: Use other hearty greens, such as Napa cabbage or kale, giving similar advance heat to the stems before adding the greens.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

100% Whole Wheat Bread

2010-09-13T10:09:00.011-04:00

Yes, it is possible to make a loaf of 100% whole grain bread with a light crumb, chewy crust, and real flavor.

4 cups whole wheat flour ("white" whole wheat works well)
1/3 cup fun stuff such as flax meal, bran, oatmeal (optional)
3 TB gluten
3 TB dried milk powder
2-3 tsp salt
2 1/2 tsp yeast
About 2 1/2 cups lukewarm water
2 TB plain yogurt (optional)

Photo: Tod Dimmick

Mix all dry ingredients in a large bowl. I use a whisk for this. Mix the warm water and yogurt (if using yogurt). Slowly mix the water in to the flour mixture, pausing a few times to incorporate the moisture before continuing. A sturdy spatula is ideal for mixing, and a stand mixer with a bread hook is also great. Stop adding water when you have a thick, pliable dough. Turn dough out onto a countertop and, using a bench scraper, stretch and fold the dough over itself a few times. Cover with the bowl and let rest for an hour. Thereafter, at approximate 45 minute intervals, revisit that dough several times to again stretch and fold the dough over itself a few times. If a few intervals stretch into hours rather than 45 minutes, don't worry.

Then, 90 minutes before the time you want the bread to finish baking, shape the dough into the shape you like, and place on a floured baking tray for its final rise. Cover with a towel. Let rise for 25 minutes, then preheat your oven to 400 and let the dough continue to rise for another 20 minutes while the oven preheats.

Remove the towel, slash the dough as you like, and slide the baking tray into the hot oven. If you have a mister, spritz the dough a few times to assist with creation of a chewy crust. Bake for 20 minutes or until rapping on the loaf yields a nice "hollow sounding" thump. Let cool for 10 minutes, if you can wait that long.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Oven Dried Tomatoes

2010-09-10T10:09:00.007-04:00

Photo:
Tod Dimmick

This simple method enables amazing things - concentrated flavor, and the ability to easily store a million tomatoes well into colder months. The fact that the space required is dramatically reduced is an added bonus.

Prep time: 10 minutes
Cook time: Overnight

The quantities listed here are used as an example only, the method will work regardless of the number of tomatoes used. I like to use enough to fill every rack in the oven to make efficient use of space and heat.

4 lbs tomatoes (every kind will work, romas work better than others since they have a slightly lower water content).
Garlic salt

Line baking trays with parchment paper.

Wash, dry, and slice the tomatoes into wedges or halves of roughly equivalent size to others on the same tray. If, for example, you have cherry tomatoes in your mix, put them all on one tray as you may want to remove them from the oven at a different time from other trays.

Arrange the wedges skin side down. Sprinkle with garlic salt. Place trays in the oven set at the lowest heat setting (150 works well. Use the convection setting if you have it available). Check the oven after a few hours to guage the dry rate - my oven takes about 8-10 hours. The resulting tomatoes will be almost completely dry, with concentrated, delicious tomato flavor.

Storage: Oven dried tomatoes can be stored in clean glass jars, covered with olive oil, for at least a couple of months. (The tomato oil also becomes a great recipe enhancer.) I am also testing using freezer bags in the freezer, which take even less space.

Variations: Oven dry garlic and rosemary with the tomatoes, and add to the oil.
Tip: Slice grape or cherry tomatoes in half for faster drying. In spite of their small size, keeping them whole allows their skins to keep moisture in.

Toss oven dried tomatoes with pasta, use in stews or on pizza, or serve with crumbled feta. Any way you slice 'em, they're delicious.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Cherry Tomato Turnovers

2010-09-10T09:46:00.008-04:00

Photo:
Tod Dimmick

Wondering what to do with a wealth of cherry tomatoes? This recipe takes a little planning ahead, but is very simple to execute. The rich, concentrated flavor is mouthwatering.

Prep time: overnight (unattended - grin), the time required for the dough (make or buy), and 10 minutes assembly
Cook time: 20 min

Serves 3 as a large entree, 6 as a side dish.

1 quart cherry or grape tomatoes, oven dried
1 batch whole wheat pizza dough, divided into thirds
1 cup fresh mozzarella, thinly sliced, or 1 cup shredded
1 cup fresh basil leaves, chopped
1/3 cup shredded mozzarella
1 tsp Italian seasoning
pepper to taste

Preheat the oven to 400

On a floured work surface, roll out 1/3 of the dough into a circle about 10" in diameter. Move dough to baking tray so that one side can be filled. Fill one side with
-1/3 of the cherry tomatoes,
-1/3 of the mozzarella
-1/3 of the basil leaves,
-1/3 of the parmesan,
- about 1/3 of the Italian seasoning, and pepper

Fold the other side of the dough over the filling, and crimp the sides with a fork.

If you want to get really fancy brush olive oil on top and sprinkle with more parmesan.

Bake for 20 minutes then check for a crisp, brown crust. Cool for 5 minutes, and serve with a dry red wine (Sangiovese is a natural).

Regular oven dried tomatoes (the large kind) will taste just as good, although might not be as photogenic.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Green Beans with Julienned Carrots

2010-09-07T12:02:00.003-04:00

Photo:
Tod Dimmick

Fresh flavors and bright colors.

2-3 TB olive oil
1/4 cup fresh sage leaves, or 2 tsp dried
about 1 lb carrots, scraped and julienned
1 lb green beans, cleaned
salt and pepper to taste

Heat the oil in a large skillet over medium-low heat. Add the sage leaves and cook for a few minutes, stirring. Add the carrots and cook, stirring occasionally, for 5 minutes. Add the beans and continue to cook and stir for another 5-8 minutes or until the beans are tender crisp.

Variation: Use broccoli or cauliflower florets in this mix.

Serve with salt and pepper.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Pizza with Basil & Olives

2010-09-07T11:59:00.002-04:00

Zucchini chocolate chip bread

2010-09-07T11:49:00.000-04:00

(Modified from cooks.com)

3 c. flour
1/2 c. white sugar
1 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
2 c. grated zucchini, unpared
3/4 c. oil (again, I substitute 50:50 mix of oil and applesauce)
3 tsp. vanilla
6 oz. chocolate chips (Giradelli bittersweet)

Mix all dry ingredients together, then mix in zucchini and chocolate chips. (This seems to help keep the chocolate chips from sinking to the bottom during baking.) In separate bowl mix eggs, oil, vanilla. Add dry ingredients to wet mixture and mix well.
Batter can be poured into 2 greased loaf pans or 4 to 5 mini loaf pans, or into muffin pans (about 24). Bake at 350 degrees. Large loaves take about 50 to 60 minutes; mini-loaves about 30 minutes; and muffins about 15 to 20 minutes.

Zucchini Spice Cake

2010-09-07T11:46:00.000-04:00

Demonstrated by Dan Weinreich to applause. From Marian Morash's Victory Garden Cookbook.

1 1/2 c flour
1 t baking power
1/2 t baking soda
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t ground cloves
1/4 t ground ginger
1/2 t salt
2 eggs
1 c packed dark brown sugar
2/3 c vegetable oil (or to lighten I substitute a 50:50 mix of oil and apple sauce)
2 t vanilla
1 1/2 c grated zucchini (or obviously, any summer squash)

Sift together dry ingredients. Beat the eggs, sugar, oil and vanilla together. Beat in the dry ingredients. Stir in the grated squash and pour into greased 8x8 pan. Bake at 350F for approximately 45 minutes.

Potoatoes Roasted with Rosemary

2010-09-07T11:35:00.003-04:00

Photo:
Tod Dimmick

Freshly dug potatoes have a flavor all their own - grocery store versions that have been sitting on the shelf are pale shadows of these babies.

The method is simple: Preheat the oven to 350F. Scrub off any earth, and slice them into wedges. Toss them in olive oil a bag or a container with a lid, and arrange them skin side down on a baking tray. Sprinkle with salt and rosemary, and bake for 30 minutes or until nicely browned and tender.

Kid Favorite Alert!

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Summer Squash Casserole

2010-09-07T11:33:00.003-04:00

Grilled Eggplant with Fresh Basil

2010-09-07T11:28:00.002-04:00

Photo:
Tod Dimmick

Eggplant might be considered a vegetable, but its texture and mouthfeel is more substantial, more rich, than your average green bean. No wonder it's often treated as a main course.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4 as a side dish

1 large eggplant, washed, ends cut off, and sliced into pieces into pieces 1/2 inch thick
2 cloves garlic, crushed
1/4 cup olive oil
2 TB balsamic vinegar
salt and pepper to taste

Lay the eggplant slices in a baking pan. Mix the garlic, oil, and vinegar, pour over, and turn the slices to coat. Sprinkle with salt and pepper. Ideally marinate for an hour or more.

Preheat the grill. Grill the slices for 4 minutes per side or until eggplant is tender.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Balsamic Beets

2010-09-07T11:11:00.004-04:00

Photo:
Tod Dimmick

Like with Swiss chard (the same family), the sweet, earthy flavor of beets pairs perfectly with balsamic vinegar.

Prep time: 5 minutes
Cook time: 40-50 minutes
Serves: 4

1 large bunch beets, leaves and stems removed for another use.
1 TB butter
1-2 TB balsamic vinegar
Caramelized onions (optional)

Bring water in a large saucepan to a simmer and cook the beets for 40 minutes, or until tender. Place beets in a large bowl of cold or ice water for a minute, then remove the skins. Slice the warm beets into pieces about 1/4 inch thick.

Distribute to serving plates with a dab of butter, and drizzle with balsamic vinegar. Top with caramelized onions (optional).

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Colorful Crunch Salad

2010-09-07T11:01:00.003-04:00

Photo:
Tod Dimmick

Late summer and early fall yields a wealth of substantial vegetables - goodies with a satisfying crunch. Here's just one of many possibilities.

Prep time: 5-10 Minutes

3 large carrots, scraped and chopped into 1/4 inch pieces
1/2 head fresh cabbage, coarsely chopped
1/2 head lettuce, coarsely chopped
1/2 cup dried cherries
Vinaigrette
Shredded Parmesan cheese

Combine the solid ingredients and toss with the vinaigrette. Top with Parmesan cheese (optional).

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Apple Cobbler

2010-09-07T10:38:00.004-04:00

Photo:
Tod Dimmick

We're getting in to apple season! Here's a great way to use flavorful local apples. Convention calls this dessert: I call it breakfast. This not-too-sweet hot fruit dish is perfect with a good mug of coffee on a cold morning. Food controversy alert: I like the apple slices with the peels for the texture and the nutrition. Jen and the kids would prefer those peels used for something else.

Prep time: 15 Minutes
Cook time: 25 minutes
Serves: 6 as a breakfast, probably 8 as a dessert

1 stick (8 TB) butter, melted
4 cups chopped apples
1/2 cup brown sugar
1/4 tsp ground cinnamon
2/3 cup milk
2 eggs
1/4 cup canola oil
2 1/2 cups whole wheat flour
2 1/2 tsp baking powder
1/4 tsp salt

Preheat your oven to 400. Spread half of the melted butter on the bottom of a 10x10 casserole dish, or an 8x12 baking dish, and pour in the apples. Sprinkle with half of the brown sugar, and the cinnamon.

Set out two large bowls. In one, beat the milk, eggs, oil, and remaining butter In the other, mix the flour, baking powder, and salt. Pour the liquid into the flour, and mix to form a smooth, thick batter. Spoon clumps of this batter onto the apples. Leaving the clumps separate creates the "cobble" effect when this dish is baked, but some people also like to spread the batter smooth.

Bake for 25 minutes or until the topping is cooked through. Use a big serving spoon to scoop out a helping, and flip onto serving plates so the apples are on top. Yum. Serving this for dessert calls for whipped cream or ice cream. Actually, serving this anytime calls for whipped cream.

Optional: A sprinkling of raisins with the apples adds additional flavor and sweetness (I might be tempted to reduce the sugar in this case).

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Cucumber Soup

2010-09-07T10:35:00.002-04:00

Recipe courtesy of Sophie Cannon. Acclaim from the group: Delicious.

2 large onions peeled and cut
Cucumbers washed, blemishes peeled, quartered and seeds cut out
Potatoes peeled and sliced
small amount of other light colored bland tasting veggie if you have things to get rid off (I added a small head of cabbage and 1 small summer squash)
vegetable bouillon cubes or Bragg Liquid aminos
ume plum vinegar (adds taste, you can skip if you don't have any)
hot sauce (only if you like)

Sautee onions in olive oil until they are translucent
Add water and potatoes and bring to a boil
Cook for 5 minutes

Add cucumbers cut into small pieces
Add other veggies if you have any
Have enough water to cover the veggies

Add 2 cubes of vegetable bouillon, or if you are out like me you can
substitute Bragg

Bring to a boil and simmer until veggies are tender (25 minutes or so)

When cooked, add lots of dill (fresh is best!) and cook for 2 minutes

Buzz with a hand held blender

Add pepper and some ume plum vinegar (adds taste and is a substitute for
salt) and hot sauce if you like.

This soup can be served hot or cold and you can add yogourt or sour cream to
taste when you serve it.

Kid favorite alert!

Tomato Tart

2010-09-07T10:29:00.002-04:00

Recipe courtesy of Dan Weinreich. I had to take a picture of this before it went into the oven, because after it came out it disappeared!

1/3 cup salted butter
1 cup flour
ice water
3 TB Dijon mustard
2 or 3 large juicy tomatoes
1 pound mozzarella
3 cloves garlic minced
salt, pepper, oregano, olive oil

Roll out single pie crust (cut butter into flour, add ~3.5 T ice water so ball holds together, refrigerate 1+ hour) to fit pan. Spread Dijon mustard over the floor of the pan. Build two layers, each consisting of sliced mozzarella, thinly sliced tomatoes, salt, pepper, oregano and minced garlic. Drizzle top layer with olive oil. Bake 40 minutes at 400F. Let sit at least 20 minutes, though also excellent at room temperature.

Whole Wheat Onion Rings

2010-08-31T18:27:00.002-04:00

Photo:
Tod Dimmick

Crispy-sweet onion rings are a thing of beauty. Whole wheat is a bit better for you than conventional onion rings, but since these are deep fried, consider them an occasional treat.(Adapted with permission from Cooking For Guys)

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4 as a side dish

canola oil sufficient to fill a small saucepan to 1" deep
1 large Powisset onion, peeled and sliced crosswise into 1/4-inch-thick slices
1 egg
1/4 cup milk
1 cup whole-wheat flour
1 cup whole wheat bread crumbs (available in many grocery stores)
1/2 tsp. garlic salt or regular salt

Separate onion slices into rings. Get out 3 bowls. In one, whisk egg and milk with a whisk or a fork. In another, mix flour and garlic salt. In the last one, place the bread crumbs.

Heat oil in a medium-size skillet over medium high heat. Dip 1 onion ring into egg mixture, turn it in flour, dip it back in the milk, and then roll in the bread crumbs. Place that in the skillet. (Mess alert- your fingers will get coated in this process, just keep going) Repeat the procedure with the other rings, until you've got a single layer of rings in the skillet. Cook for about 2 minutes per side, then remove to a plate covered with paper towels while you cook the rest. You might need to turn the heat down on the oil if they cook to fast (or turn it up if they cook too slow).

You'll end up with a plate mounded with crispy onion rings (unless you eat them all in process). Eat them while they're hot. Tip: A splatter screen is a good idea with onion rings.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Grilled Everything

2010-08-31T13:30:00.006-04:00

Grill vegetables along with any grilled main course. This recipe suggests broccoli, eggplant, squash, and peppers, but don't stop there. One surface for everything, minimum cleaning. Guys like that. Er, everyone likes that.

(This particular method appeared in my Cooking For Guys, reprinted with permission.)

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

1/4 cup olive oil
2 TB chopped garlic
1 1/2 teaspoons Italian seasoning
1 head broccoli, broken into florets about 1 1/2 inches wide
2 large bell peppers, seeds and stems removed, quartered lengthwise
2 small (10-inch) fresh zucchini, washed, ends cut off, and quartered lengthwise
1 small eggplant, peeled and cut into lengthwise strips about 3/4 inch wide
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
Hot pepper sauce (optional)

Start the grill. In a small cup, mix the olive oil, garlic and Italian seasoning. Place the veggies in a large bowl. Pour the oil mixture over the vegetables and turn to thoroughly coat. Lay the vegetables on the grill in a single layer and cook for 3 minutes per side, or until softened. Distribute to serving plates, and season to taste with salt, pepper, Parmesan cheese and hot sauce (if using).

Serve on the porch on a late summer evening, and keep those warm days in mind.

Salad of pungent greens, feta, & cherry tomatoes

2010-08-30T15:06:00.006-04:00

Photo:
Tod Dimmick

This dish of bitter greens paired with sweet cherry tomatoes, laced with creamy feta, and dressed with vinaigrette, is perfect for a warm late summer night. It's hard to stop eating this crunchy salad. The amounts listed are approximate, use what you have on hand.

Prep time: 15 minutes
Serves: 4

2 cups cherry tomatoes (I used Matts Wild Cherry, which are small and sweet)
1 cup arugula leaves, washed and spun dry
1 cup parsley and par-cel leaves, washed and spun dry
1/2 cup basil leaves, washed and spun dry
1/2 cup feta cheese, crumbled
2 TB red wine vinegar
2 TB olive oil
Salt and pepper to taste

Toss the tomatoes, greens and feta. Dress with vinegar and oil. Serve, seasoning to taste with salt and pepper.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Zucchini Sauteed with Sage

2010-08-29T00:08:00.003-04:00

Photo:
Tod Dimmick

Sage, zucchini, butter, & olive oil are a dream combination.

Prep time: 5 minutes
Cook time: 10 minutes

Serves: 4 as a side dish

1 TB olive oil
1 TB butter
2-3 TB chopped fresh sage
3-4 cups zucchini medallions, about 1/4 " thick
Salt and pepper to taste

Heat the olive oil and butter in a large skillet over medium heat and saute the sage, stirring, for about 3 minutes. Add the zucchini and cook, stirring, for about 5 minutes or until the tender-crisp. Serve, seasoning to taste with salt and pepper.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Celebrate Locally Grown Food

2010-08-25T12:03:00.003-04:00

A group of Powisset CSA members gather to share their favorite recipes using fresh CSA produce. Can you think of a better reason to celebrate?

Stoplight Saute - Red, Yellow, & Greens

2010-08-10T16:25:00.002-04:00

Photo:
Tod Dimmick

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
2 red bell peppers, seeded and coarsely chopped
2-3 ears of cooked corn, kernels sliced off
Shredded Parmesan
Salt and pepper to taste

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves and the red pepper, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. Add the corn and heat, stirring, for another minute.

Distribute to serving plates, top with parmesan cheese, and season to taste with salt and pepper.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Fresh Herb & Mozzarella Omelet

2010-08-10T16:13:00.003-04:00

Photo:
Tod Dimmick

A breakfast that makes me want to get up in the morning.

Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 omelet

2 TB. olive oil
2 large eggs
1/2 cup fresh mozzarella cheese, thinly sliced, or 1/2 cup shredded
1/4 cup finely chopped herbs, such as basil, sage & chives
Salt and pepper

Heat oil in a skillet over medium heat. Whisk the eggs in a bowl. Carefully pour egg mixture into the skillet, and cook for 1 minute without stirring. Then, using a fork (or a plastic spatula if the skillet is nonstick), loosen eggs around the edges so omelet slides easily. When eggs are almost cooked through, spread cheese and herbs over one half of the eggs and, using the spatula, fold the other side over the herbs. Lift the skillet over the serving plate, and slide omelet out onto the plate. Serve, seasoning with salt and pepper to taste.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Homemade Chicken Stock

2010-08-10T16:03:00.004-04:00

Don't throw out those bones! Savory, flavorful homemade stock is the base for all kinds of recipes. Soups are the most obvious, but it's also useful for adding delicious flavor to vegetable and rice dishes, for braising and poaching. This is my basic method, feel free to substitute other herbs and vegetables.

1 chicken carcass, with bones and skin

1 onion, quartered

1-2 carrots, scrubbed and coarsely chopped

1-2 stalks of celery, scrubbed and chopped (with leaves)

2 TB peppercorns, crushed

1 bay leaf

Add all the ingredients to a big stock pot and fill with clean cold water to just cover the bones. Bring to a boil over medium-high heat, reduce heat and simmer for a few hours. Let cool, drain through a colander. Now you can discard those bones! Chill the stock overnight, and skim off the fat. That ambrosia can be used right away, or frozen in small containers for the benefit of future generations.

Homemade Whole Wheat Pizza Dough

2010-08-10T15:51:00.003-04:00

Pizza crust is a fun "make or buy" decision. A number of stores carry pizza crust these days, including Trader Joe's. For my money, whole wheat has the best flavor and the best thin crust crunch (without going in to the health benefits).

If you have a bread machine, homemade pizza dough is easy and quick - 5 minutes to set it going, and in an hour you've got homemade.

The Basics
2 cups lukewarm water
2 1/2 cups whole wheat flour
1/3 cup olive oil
1/4 cup medium grind cornmeal (optional - for a nice crunch in the crust)
2 tsp salt
1 TB yeast

Bread Machine:
Put all ingredients in the bread pan and set it on the pizza dough cycle. Watch it for a few minutes - if necessary add more flour to get to the elastic, moist dough consistency good for rolling (or throwing if you're brave)

By Hand:
If you have a big bowl, pizza dough is almost as easy as a machine - just mix all the ingredients with a sturdy rubber spatula for a few minutes, let it sit for an hour, go at it with the spatula again, and in another half hour or so it will be ready to use.

Blueberry Chocolate Bran Muffins

2010-08-10T15:46:00.006-04:00

Outrageously rich, hearty muffins. Serve with butter, and a steaming mug of coffee (hot chocolate for the kids). These are the perfect start for a cold day. Don't tell the kids they are healthy.

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 14-16 muffins

Wet ingredients:

1 cup water

2 eggs, lightly beaten

1 cup nonfat vanilla yogurt

1 cup milk

½ cup honey

¼ cup canola oil

Dry ingredients:

3 cups wheat bran

2 cups whole wheat flour

¼ cup flax meal

¼ cup almond meal

2 tsp baking soda

1tsp salt

1 cup blueberries

¼ cup 60% cacao chocolate chips

Preheat your oven to 400F.

Boil the water (I heat it in a glass cup measure in the microwave) and then add 1 cup of the bran. Set aside to soak.

In a bowl mix the eggs, yogurt, milk, honey and oil.

In another bowl mix the remaining 2 cups of bran and the flour, flax meal, almond meal, baking soda and salt.

Stir the liquids into the dry ingredients until just blended. Then stir in the blueberries and chocolate chips. Spoon muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Bake for 18 minutes, or until firm.

Variation: These can be made without sugar - to do this omit the honey, and use plain yogurt instead of vanilla, and use a little less flour (about 1/4 cup less, experiment for consistency). Add 1 tsp vanilla, and for sweetness use one of the growing number of accepted calorie free sugar substitutes. I use Stevia a lot these days.

Cabbage and Apple Salad

2010-08-10T15:40:00.001-04:00

The fall CSA box features big heads of cabbage. These can be cooked, of course, but they are also perfect for salad.

Prep time: 5-10 minutes

1 1/2 - 2 cups shredded cabbage
1 large, crisp apple, cored, sliced and shredded
1 large carrot, shredded
2 TB shredded onion
1/2 cup raisins
1/4 cup shredded parmesan
cheese juice of 1 lemon
3 TB olive oil
Salt and Pepper to taste

Mix the cabbage, apple, onion, raisins and cheese in a bowl. Drizzle with lemon juice and olive oil; and sprinkle with salt and pepper. Toss and serve. This can easily be scaled to serve as many as you like.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Real Greek Salad

2010-08-10T13:19:00.003-04:00

Photo:
Tod Dimmick

In Greek mythology, Prometheus deceives Zeus by giving him the choice between two offerings. One offering was skin and bones, covered with snow-white fat. The other was the edible beef, covered with unappetizing entrails. Zeus chose the pile covered with fat, and was angry to find the contents. Today some local restaurants seem to offer a similar choice, where a seductive layer of cheese in a “Greek” salad hides greenish tomatoes, soggy cucumbers, and (sacrilege) Iceberg Lettuce!

For years I thought this was what a Greek Salad should be, but then happy chance brought me to the real thing. I remember it like it was yesterday. At the outdoor restaurant on Crete, we were served what I thought at first was a simple platter of vegetables, resplendent with chunks of juicy tomato, cucumbers, savory onion, and crisp sweet peppers, all topped with fresh basil and Kalamata olives, and glistening with olive oil and wine vinegar. On this masterpiece reclined a wedge of feta so creamy I wanted to eat it alone. I looked around at other tables: one man carefully assembled a bite that included every ingredient. We attempted the same. “You know” my wife whispered to me, “this is the best Greek salad I’ve ever tasted”. Of course it was. It was not only the best; it was a link I didn’t even know was missing when I crunched on lettuce in my stateside Greek Salads.

2 fresh tomatoes cut into bite size chunks 2 fresh green bell peppers, seeds removed, cut into bite size chunks
1 fresh cucumber, half peeled into “stripes”, split lengthwise, and cut into bite size pieces
1/2 a large sweet onion, such as Vidalia, cut into small pieces
Fresh basil leaves, coarsely chopped
About 25 Kalamata olives
4-5 oz. Feta cheese, cut into chunks
Extra virgin olive oil
Red Wine vinegar
Salt and pepper to taste

Combine tomatoes, peppers, cucumbers, onions, and basil, drizzle to taste with vinegar and olive oil, and mix. Top with olives and wedges of Feta, and salt and pepper to taste. Devour while contemplating the origins of democracy.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Carrot Raisin Bran Bread

2010-07-28T14:44:00.003-04:00

Photo:
Tod Dimmick

Extra carrots looking for a home? This is the place.

Prep time: 20 minutes
Cook time:35 minutes

1 3/4 cups whole wheat flour
1 cup wheat bran
1/3 cup sugar or equivalent
2 tsp. baking soda
1 tsp. cocoa powder
1 tsp. cinnamon
2 eggs
1 very ripe banana
1 cup milk
1/3 cup plain yogurt
1/4 cup canola oil
1 tsp. vanilla

1 1/2 cups (about 3 carrots), shredded
1 cup raisins
1/4 cup chopped pecans (optional)

Preheat the oven to 400.

Whisk the flour, bran, sugar, baking soda, cocoa powder, and cinnamon in a large mixing bowl. In a separate bowl whisk the eggs . Add the banana and mash with a fork against the side of the bowl. Add the milk, yogurt, oil, and vanilla, and whisk thoroughly. Pour the liquid mixture, along with the carrots, raisins and the nuts, if using, into the bowl with the flour mixture and stir to create a thick batter.

Spray a pie plate or small baking dish with canola oil. Scrape the batter in to the center of the dish, and spread slightly to a uniform depth. Bake for 35 minutes or until bread is firm and a toothpick inserted into the center comes out clean.

Note: Whole grain recipes like this result in a satisfying, chewy crumb, very different (and -be prepared - more dense) than versions made with refined white flour. Once folks try whole grain treats like this, many never go back. Well, except maybe for those rare trips to places that serve a real baguette.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Whole Grain Carrot Blueberry Muffins

2010-07-28T14:27:00.006-04:00

Photo:
Tod Dimmick

The problem with fresh baked muffins like these is that it is hard to stop eating them. On the bright side, they are loaded with healthy ingredients.

Prep time: 20 minutes
Cook time: 20 minutes

1 3/4 cups whole wheat flour
1 cup wheat bran
1/3 cup sugar or equivalent
2 tsp. baking soda
2 eggs
1 very ripe banana
1 cup milk
1/3 cup plain yogurt
1/4 cup canola oil
1 tsp. vanilla

1 cup (about 2 carrots), shredded
1 cup blueberries

Preheat the oven to 400.

Whisk the flour, bran, sugar, and baking soda in a large mixing bowl. In a separate bowl whisk the eggs . Add the banana and mash with a fork against the side of the bowl. Add the milk, yogurt, oil, and vanilla, and whisk thoroughly. Pour the liquid mixture, along with the carrots and the blueberries, into the bowl with the flour mixture and stir to create a thick batter.

Distribute batter equally to lined muffin cups, and bake for 20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.

Note: If using frozen blueberries, add 5-10 minutes to the cooking time.

Note II: Whole grain recipes like this result in a satisfying, chewy crumb, very different (and -be prepared - more dense) than versions made with refined white flour. Once folks try whole grain treats like this, many never go back. Well, except maybe for those rare trips to places that serve a real baguette.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Cream of Kale Soup

2010-07-28T14:20:00.004-04:00

Photo:
Tod Dimmick

You can prepare the kale and the potatoes just for this recipe, but I admit that this is my way of making something fun out of leftovers when I have these goodies lurking in the fridge already. Don't tell anyone. Some of my friends use this soup approach to encourage kids to eat their kale!

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
4 cups chicken stock
2-3 leftover boiled potatoes
1/2 tsp ground thyme
Salt and pepper
Sour cream to garnish (optional)

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the kale, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

While the kale is cooking, process the potatoes, the thyme, and the stock in a food processor equipped with a cutting blade.

When the kale is tender, process with the potatoes and stock. Add more stock if necessary. You might need to do this in batches depending on the size of your processor, to avoid painting the kitchen walls with kale-colored paint.

Pour soup into a saucepan for reheating, and distribute to serving plates, seasoning to taste with salt and pepper, and topping with sour cream.

Vegetarian alternative: use vegetable stock instead of chicken stock. This recipe will also work with other greens.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Umbrian Enchiladas

2010-07-22T22:38:00.002-04:00

Photo:
Tod Dimmick

Creamy Ricotta is a great frame for fresh herb flavors

Prep time:10 minutes
Cook time: 8 minutes
Serves: 4

3 TB olive oil
4 large whole wheat tortillas (12") or 6-8 small ones
1 cup ricotta cheese
1 cup shredded mozzarella
1 cup caramelized onions
1 cup roasted peppers, chopped into 1/2" pieces
1/2 fresh basil leaves, chopped
4-6 fresh sage leaves, chopped
1/2 tsp chili powder

Heat the olive oil in a large skillet over medium heat. Mix the ricotta, mozzarella, onions, peppers, and herbs in a bowl. Take about 1/4 of the cheese mixture and, with a two spoons or rubber spatulas, take about 1/4 of the cheese mixture and arrange in a narrow row on about 1/3 of the way in from one side of the tortilla. Take the small side of the tortilla over the filling, and continue to roll into a tube. Cook for about 8 minutes, turning several times to brown evenly. Divide between 4 plates and serve with sour cream.

Variations: These can be cooked in the oven in a covered container, 350F for 15-20 minutes. And go a little crazy with the herbs. I did not try cilantro, but I bet it would taste great.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Tuscan Quesadillas

2010-07-22T22:37:00.003-04:00

Photo:
Tod Dimmick

While the title implies a collision of food traditions, the result is pretty tasty.

Prep time:10 minutes
Cook time: 8 minutes
Serves: 4

3 TB olive oil
4 soft whole wheat tortillas (8-10")
2 cups (8 oz) shredded mozzarella cheese, or the equivalent amount of sliced fresh mozzarella
1 cup caramelized onions
1 cup fresh basil leaves, chopped
1/2 tsp chili powder

Heat the olive oil in a small skillet over medium heat. While skillet is heating, layer a tortilla with 1/4 of the cheese, half of the onions, and half of the basil. Sprinkle half of the chili powder over the basil. Top with 1/4 of the cheese, another tortilla, and place in the skillet. Cook for about 4 minutes or until the tortilla is crisp and browned, and then carefully turn. Cook for another 2-4 minutes or until that side is crisp, and the cheese is melted. Repeat with the remaining ingredients to cook another quesadilla. Slice into sections and divide between 4 plates.

These are tasty as they are, but even better with the traditional accouterments such as salsa and sour cream.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Salad of Beets, Cucumbers and Greens

2010-07-22T22:35:00.002-04:00

Beets are nutritious and versatile. Keep a container of cooked beets in the fridge, and you're a few chops away from a colorful salad like this.

Refrigerator Pickles

2010-07-22T22:34:00.002-04:00

This recipe is from Organic Gardening Magazine. I am now tinkering aggressively with to reduce or eliminate the need for sugar. Stay tuned!

1 lb medium cucumbers
3 cloves garlic
½ tsp black peppercorns
1 tsp fresh dill weed
1 bay leaf
2/3 cup brown sugar
6 ½ TB white distilled vinegar
6 ½ TB white wine vinegar
¾ cup water

Cut cukes into spears and put in container or jar with a lid. Add the herbs. Stir together sugar, vinegar and water, pour over cukes and cover and shake. Cover and chill for 24 hours plus. Will keep for up to 3 months in the fridge.

Flower Bed Salad

2010-07-22T22:33:00.002-04:00

Who says you have to just look at flowers? Plant the right ones, and you can EAT them.

This salad changes with the season, but the ingredients below are a fair representation. This colorful mixture is filled with flavor and just shouts “healthy!” Italian or oil-based dressing may be used in place of the vinegar & oil. Make sure the flowers have not been treated with pesticides you wouldn't want to eat!

Prep time: 10 minutes

Serves: 4

1 head lettuce, washed and dried, leaves chopped into 2 inch pieces

2 cups spinach leaves, washed, dried, and chopped

1 apple, cored and sliced thinly

10 grape tomatoes, halved

1 handful arugula leaves, washed and dried

2 tbs. balsamic vinegar

1 tbs. extra-virgin olive oil

8 fresh, young Nasturtium flowers. (Or the small single marigolds known as "signet")

Mix all solid ingredients except the flowers in a large serving bowl. Drizzle with vinegar and olive oil; arrange the flowers on top, present for multiple compliments. A handful of toasted nuts adds magic.