Herb-Infused Olive Oil

The flavors found in herbs and garlic are soluble in oil.  Heat speeds up the process, although this can also be done cold.

Prep time:  10 minutes
Cook time:  5 minutes
Yield:  2 cups infused oil








INGREDIENTS
2 cups olive oil
1 bunch fresh thyme, washed and dried
5-8 leaves fresh sage, washed and dried
2 tablespoons fresh rosemary, washed and dried
3 garlic scapes, chopped (or 2 cloves garlic, chopped)
1 teaspoon peppercorns

DIRECTIONS
Heat the oil in a small saucepan over medium-low heat until a pinch of the herbs gently bubble when added.  Add te thyme, sage, rosemary, garlic, and peppercorns and simmer gently for 4-5 minutes or until a taste with a spoon (blow on it to cool it!) achieves the flavor intensity you like.  Remove from heat and allow to cool.

Pour oil into a jar with a lid.  Infused olive oil will keep on your counter for a week or more, longer in the fridge although you'll need to warm it up to pour properly.

Use infused oil for dressing pasta and pizza, and for dipping bread.

Variations:  Try a wide range of your favorite herbs.  Other mild cooking oils can also be used, such as canola or safflower.  Strongly flavored oils (peanut, sesame) present more of a challenge:  your herb flavors might get lost, or conflict with the herbs.

Photo and recipe by Tod Dimmick

Muffins with Caramelized Onions & Smoked Gouda

These treats bring all the soft texture of muffins, along with savory, rich flavors reminiscent of stuffing.

Prep time:  20 minutes
Cook time: 16 minutes
Yield:  12 hearty muffins

INGREDIENTS
2-3 tablespoons olive oil
3/4 cup onions, 1/4" dice

Wet Ingredients:
2 eggs
3/4 cup chicken or vegetable stock*
1/2 cup milk
1/4 cup olive oil

Dry Ingredients:
2 1/2 cups whole wheat flour
1/2 cup wheat bran
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt (optional)*
1 teaspoon crumbled sage
1/2 teaspoon dried thyme
1 1/2 cups coarsely shredded smoked Gouda

DIRECTIONS
Preheat your oven to 400.

Heat the oil in a small skillet over medium heat and saute the onions, stirring, for 10 minutes or until they are golden and translucent, then remove from heat.

While onions are caramelizing, whisk the eggs in a mixing bowl, then whisk in the stock, milk, and olive oil.  Set the bowl aside.

In another bowl, whisk the flour, bran, baking powder, baking soda, salt if using, sage, and thyme.  Open a cavity in the dry ingredients.

Give the wet ingredients a quick whisk to remix, then pour in to the bowl with the flour mixture.  Using a rubber spatula, stir to just mix (lumpy is okay).  Gently stir in the caramelized onions and the shredded cheese.

Using two spoons, rubber spatulas, or some combination, evenly distribute the batter between cups in your muffin pan.  Slide the tray into the hot oven, and cook for 14 minutes or until firm.

*Check your stock for salt content.  If there's a lot of sodium in there, omit or reduce extra salt.

Photo and Recipe by Tod Dimmick

Warm Greens Salad with Apples and Walnuts

A crunchy, chewy, savory, satisfying salad made of hearty greens.

Prep time:  10 minutes
Cook time: 10-15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
1 bunch bok choi, coarsely chopped
2 cups celery stems and leaves
3 cloves garlic, crushed
4-5 fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fresh thyme
1/4 cup toasted walnuts1 apple, cored, 1/2 inch dice
1/4 cup mint, coarsely chopped
1/4 cup feta cheese, crumbled
juice of 1/2 lemon
salt (optional)

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat and cook the bok choi, celery, garlic, sage, rosemary and thyme for 10 minutes, stirring, or until the bok choi and celery stems are tender crisp.  Remove from heat, stir in the walnuts, apple, mint, and feta.  Drizzle with lemon juice, and serve, seasoning to taste with salt if necessary - don't forget feta is salty.

Photo and Recipe by Tod Dimmick

Turkey Leek Soup

Photo and Recipe by Tod Dimmick









This simple soup is a tasty destination for leftover turkey or chicken.  It is also, by the way, a good antidote for a cold.

Prep time:  20 minutes
Cook time:  25 minutes (not including turkey cooking time)
Serves:  4-6

INGREDIENTS
2 tablespoons butter
2 tablespoons olive oil
3 large leeks, cleaned, dark green parts removed, and thinly sliced (about 2 cups)
1 teaspoon ground thyme
5 cups turkey or chicken stock
2 cups cooked brown rice
2 cups cooked turkey or chicken meat, cut into 1/2" chunks
Salt and pepper to taste

DIRECTIONS
In a stock pot, heat the butter and olive oil over medium heat and saute the leeks and the thyme, stirring, for 4 minutes.  Add  the stock, and cook, stirring occasionally, for 15 minutes.  Add the rice and the turkey, heat for another 5 minutes, and serve, seasoning to taste with salt and pepper.

Everything Powisset Crock Pot

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.

Potato-Scallion Pancakes

Photo:
Tod Dimmick










I made these with Powisset potatoes, scallions, and eggs. They are easy to make, and the result is crunchy, rich and tangy. The deep question here is whether these satisfying treats are better for breakfast, lunch, or dinner.

1 lb potatoes, scrubbed and sliced into sections small enough to fit in the food processor tube
3-4 large scallions, cleaned, white and about 2" of the green stalks
3-4 TB flour
1/4 tsp. ground thyme
1/4 tsp. freshly ground black pepper
salt to taste
2 eggs, whisked
Canola oil for frying

Run the potatoes and scallions through a food processor equipped with a shredding blade. Dump the potato mixture into a bowl, and stir in the flour, thyme, pepper, and salt. Then mix in the eggs.

Heat the oil in a large heavy skillet over medium-high heat. Use a large spoon (like a soup spoon) to scoop about 1/4 cup of the mixture for each pancake. Place in the skillet, and press into rough shape with the back of the spoon. Cook for about 5 minutes or until bottom is browned and crisp. Flip, and cook for another 5 minutes.

These are delicious plain, or (indulgent alert) with butter or sour cream.

Tip: Cook these immediately, because after a few minutes the potatoes will begin to brown.

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

Quick Cream of Spinach soup

Photo:
Tod Dimmick










This method works well with spinach and other leafy greens like arugula (if you enjoy strong flavor!). Note that this recipe does not strain the soup - a step that makes it truly creamy but of course removes a lot of the actual spinach.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (easily scaled)

3 TB olive oil
1 small onion, thinly sliced
2-3 cups chicken stock (depending on the amount of spinach you've got)
1 large bunch spinach, washed and coarsely chopped
pinch nutmeg
Salt to taste

Heat the olive oil in a saucepan over medium heat and cook the onion for 5 minutes, stirring, or until the onion slices are nicely browned and crisp. Remove the onion with a slotted spoon and drain on paper towels. Add the stock, the spinach, and the nutmeg, and cover, and cook for 5 minutes or until the leaves are wilted and tender. Use an immersion blender, or transfer the spinach and stock to a blender or food processor equipped with a cutting blade, and process the soup to a creamy consistency. Season to taste with salt and quickly reheat if necessary.

Distribute soup to serving bowls, and garnish with caramelized onions. If you want to be really decadent, finish with a dab of sour cream.

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