Peas and Turnips in Cream

This recipe, adapted from The Best From Helen Corbitt's Kitchens. Helen Corbitt was a chef in Texas and served at the Houston Country Club, the Driscoll Hotel in Austin, and as director of food service for Neiman Marcus. I look to this book for simple, straightforward recipes; this is one good example. I served this last Christmas and used the leftovers the following day to make a fabulous turkey hash, served over white rice.

Peas and Turnips in Cream

1-1/2 cups chopped turnips, peeled and 1/4" dice (1 large or six small)

2 tablespoons minced onion

3 tablespoons sugar

1/2 cup whipping cream

1 cup fresh or frozen green peas

salt and pepper

chopped parsley

Blanch the turnips and peas in boiling water until tender (turnips five minutes; add peas and cook 3-5 minutes more). Drain. Saute the onion with the butter and sugar for one minute. Add turnips and reheat. Add cream and peas and simmer until the cream is reduced. Add salt and pepper to taste. Sprinkle with parsley.

NOTES:

Doubles/triples easily.

Serve as accompaniment to roast chicken. Use leftovers over white rice for a fabulous meal.

Wonderful Thanksgiving or Christmas side. 

Use leftovers to make a turkey or chicken hash:

Stir 1 cup chopped onion/green pepper/celery (or just onion) in 3 tbsp. melted butter. Add 1-2 tablespoon flour and stir 2-3 minutes. Add 2 cups chopped turkey/chicken, 1 cup chopped potatoes and/or carrots, cooked. Add leftover peas/cream (1-2 cups). Add up to 1 cup broth. Salt and pepper to taste; add herbs if you like such as thyme and parsley.

Broccoli or Cauliflower Cooked Forever

This recipe is taken from Roy Finamore's book, Tasty: Get Great Food on the Table Every Day. If you don't have it, order it. It is one of my go to's when our weekly veggie delivery comes. This recipe fit the bill when I came home from the farmer's market last week with two heads of cauliflower. It was a real winner, served alongside breaded pork. But, it morphed into a few additional meals throughout the week: on pasta, with bread, and on tortilla chips and was fabulous, too.

INGRIDIENTS

2 bunches (2-2 1/4 pounds broccoli or 2 heads cauliflower)

1 cup olive oil

3 garlic cloves, sliced thin

2 small hot peppers halved lengthwise

4 anchovy fillets, chopped

Course salt and freshly ground black pepper

PREP

Bring a large pot of water to a boil. While the water is heating, cute the florets off of the broccoli. Peel the stems and cut them into rather thick slices, about 1/3 inch. (If using cauliflower, break the heads into large florets).

When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for five minutes. Drain.

Put olive oil and garlic in a large skillet over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for two hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will very tender when done. Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature.

NOTES:

Use leftovers for sanwiches, over pasta, heat with cheese on top.

Concord Grape Jam

Adapted From Cooking Light, JUNE 2009

After the kids and I tried a concord grape from our veggie delivery we realized that these grapes were probably meant for something other than eating. I found this easy, pectin-free jam recipe and we got started! We're having it for breakfast this morning on gluten-free raisin bread we made from a Bob's Red Mill mix.

Usually found only at farmers' markets, Concord grapes have a full, intense flavor. Concords are a slip-skin variety, which means the skins can be pinched off easily.

Yield: About 1/2 cup

INGRIDIENTS

1 pound fresh Concord grapes, stemmed (about one 8-10 ounce box)

1/4 cup sugar, divided

2 teaspoons grated lemon rind

4 teaspoons fresh lemon juice

PREP

Pinch grapes to separate pulp from skins. Place skins in a bowl; set aside. 

Place grape pulp and 1 ½ tablespoons sugar in a small-medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until seeds begin to separate from pulp.

Press pulp mixture through a fine sieve/strainer into a bowl. Use spatula to push through pulp. Discard seeds. 

Place skins, remaining 2 ½ tablespoons sugar, rind, juice, and pulp in saucepan; bring to a boil. Reduce heat; simmer until reduced to 1/2 cups (about 45 minutes to 1 hour), stirring occasionally. Pour into a glass jar; cool. Cover and store in refrigerator up to 2 weeks.

NOTES:

Multiplies easily.

Grammy's Apple Crunch

With our weekly deliveries and trips to the farmer's market, we have an abundance of fresh apples and pears. There is nothing better than biting into a freshly picked apple from a local farm. Honeycrisp, Liberties, you name it--we love it! One child likes them peeled, one child likes them whole, and one likes them run through the apple slicer. A sprinkle of cinnamon adds a new flavor to an afternoon snack.

In the Fall and Winter, the only thing better than a fresh, crisp apple, is our favorite apple dessert: the apple crisp. We use Burton's grandmother's recipe as our base; variations are endless.

3 cups delicious apples, sliced thin (any apple will do, or mix types)

1/2 cup sugar mixed with one tablespoon cinnamon

1/2 cup brown sugar

1/2 cup flour

1 stick butter, softened to room temperature

Preheat oven to 325 degrees. Peel and lice thin 3 cups apples. Put in baking dish and sprinkle with sugar with cinnamon. Cream brown sugar, flour and butter. Spread mixture over top of apples. Bake slowly 40-50 minutes, until crust forms on top.

Variations and notes:

• Doubles/triples easily but with longer cooking time.
• May add one cup oats to topping mixture.
• Add fresh or dried cranberries, raisins, or currants for added flavor.
• Substitute fresh pears for some of the apples.
• Mix leftovers with plain oatmeal in the morning for a breakfast treat!
• Warm butter 12 seconds in microwave to "soften" it.

Kale Salad with Lemon Vinaigrette

I fell in love with raw kale at Leopold’s Cafe in Georgetown, Washington, D.C. This is my imitation of their amazing salad. 

Serves 6

I go easier on the lemon juice than most vinaigrettes call for, because it makes it more wine friendly and you can always add more to taste. Using a Microplane® grater results in soft fluffy cheese that coats the kale well. Another type of grater might require that you use slightly more cheese.

1 bunch Italian or lacinato kale, washed, ribs removed

2 teaspoons freshly squeezed lemon juice

Kosher salt and freshly ground pepper

½ cup olive oil

3 ounces Parmigiano Reggiano, freshly grated

1/3 cup pine nuts, lightly toasted

1/3 cup raisins, optional

Whisk lemon juice, salt and pepper together. Whisk in oil. Roll the kale leaves and cut into very thin strips. Toss kale with vinaigrette. Add cheese and toss again. Plate the kale and sprinkle each with pine nuts and raisins.

Fresh Tomato Tart

Along with every other fresh food lover, September means farmer's market fever. Even with arms full of goods and and hands locked with three young children, when I've left the stroller at home and it is not possible to carry one more thing, I spot one vendor who still has a few heirloom tomatoes and stop. Even though there is a chill in the air, and I've tired of my many many favorite fresh summer tomato treats--no-cook tomato sauce, tomato-squash-parmesan bake, and my all time favorite--a tomato sandwich, a shared love I had with my father in law, Burton White, Jr., I still can't resist. I throw a few (or dozen) into the top of one of my bags and head home.

A fresh tomato tart is the perfect answer--warm but still preserves the freshness of the tomatoes. Serve with a green salad (or warm dressing over greens) and you have the makings of a fantastic meat-free meal.

Yield: 8-10 servings

TART:

1 1/4 cups flour

1 T sugar

1/4 t salt

1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces

2 T cold water

OR, substitute pre-made pie shell (Whole Foods has gluten-free pie shells)

FILLING:

8 ounces Shredded Mozzarella Cheese (good quality)

2 T chopped, fresh basil leaves

4-5 ripe Roma tomatoes, or 2-3 heirloom farmer's market tomatoes, cut into 1/4" slices

1/2 t salt

1/4 t pepper

1/4 cup extra-virgin olive oil

3-5 small basil leaves for garnish

PIE SHELL

Combine flour, sugar, and 1/4 teaspoon salt in a food processor. Add the butter. Pulse until the mixture resembles dry oats. Add 1 tablespoon water and pulse for a few seconds. Add the remaining 1 tablespoon water and pulse 3-4 times. Place the dough in a bowl and form into a ball. Cover and chill for 30 minutes. Place the dough on a floured surface. Roll the dough into an 11-inch circle. Fit the dough into a 10 inch tart pan. Arrange the cheese over the dough and sprinkle with the two tablespoons of basil. Arrange the tomato slices on top. SPrinkle with 1/2 teaspoon salt and pepper and drizzle with the olive oil. Bake at 400 degrees for 30-40 minutes or until the crust is golden brown. Garnish with basil leaves. Serve hot or at room temperature.

NOTES:

This is best with farmers' market tomatoes but if you must get a summer fix in the winter, you could use some Roma tomatoes, the final result will not have as much flavor but may satisfy the craving.

South Mountain Creamery: Help Yourself Help the Environment

If you are working long hours, feeding more than two people in your household, grocery delivery is key to making it work. Even better than Peapod (although I LOVE Peapod) is South Mountain Creamery--a source of local milk, cheese, yogurt, poultry and many other products delivered right to your front door.

Tips: Hang in there—it takes a while to figure out how much milk you drink on a regular basis and a while to change your grocery store habits; I now just work our meals around the delivery and either trip to the farmer’s market or

Jill’s List

Weekly:
eggs
milk
4 vanilla yogurts
honey wheat bread

Every other week (you can choose week 1 or 2):
chocolate milk
maple turkey breakfast sausage
orange juice
chicken breast
pound dark ground turkey
1 pound white ground turkey
Once/month:
parmesan cheese
whole chicken

On occassion:
city cured ham slices
whole ham for new year's day
chevre
dill & garlic butter (served over roasted white fish)
vegetable cream cheese (delicious)
clover honey
cranberry orange marmalade (served alongside poultry)

I've tried these and don't like:
pre-made meals-- I've tried two, one was great and one was a bust
flavored yogurt and yogurt drinks—we love it but kids don’t so we don’t get it that often

Pros: Great user interface on website (better than Peapod and Safeway because you can have a standing order and select weekly v. monthly v. bi-weekly), competitive prices, easy to put on “hold” for vacation, cuts down on BIG grocery store trip, good for environment—supporting local food producers, reducing trips to the grocery store, reusing milk bottles, minimal packaging for meat which is green and makes for easy defrosting—a 1 lb bag of chicken defrosts in a bowl of warm water in 30 minutes! Cons: You don’t select your regular day (I know Georgetown is Tuesday), you have to have someone home to check the delivery box or receive it in person, you must have changes on the website 2 nights before delivery day

GROUND TURKEY: we eat this once/week for the obvious tacos but also: turkey meatballs; turkey burgers on wheat or served with vegetable; the Smyth’s ground turkey/red wine marinara sauce); mix white and dark together for richer flavor,

CURED HAM SLICE: one slice works for a family of 4-5; defrost and broil 4 minutes on each side and serve cut pieces with pasta, peas, parmesan and butter and a salad; serve with a veggie side, or side salad and bread. Great last minute meal as it defrosts quickly and a little meat goes a long way in terms of flavor!

WHOLE HAM: use for entertaining then use leftover ham hock to make split pea soup--directions on dried split peas--they are high in iron and delicious in cooler months