Archive | Summer 2013

No-Knead, No-Fuss, Incredible Artisanal Bread

recipeNoFussBread
Photo courtesy Jennifer Munoz

Adapted from Jim Lahey, Sullivan - Street Bakery, NYC

If you don’t happen to have a woodfired oven available, here is Edible Berkshires’ solution to producing that rustic taste at home—in fact, in your yard, if you have an outdoor grill. Start this bread the night before to bake for dinner the next day.

Prep time: 1½ hours plus 14–20 hours for rising.

Dough

3 cups bread flour or 2½ cups plus ½ cup whole-wheat flour
¼ teaspoon instant yeast
1¼ teaspoon salt
15⁄8 cup water at room temperature
Additional flour, cornmeal or bran for dusting

Additional equipment:

Large mixing bowl
2 flat-woven dish towels, not terry cloth
Sheet pan or cookie sheet
Heavy 6–8-quart container with lid—cast iron, enamel, ceramic or Pyrex, rated for oven cooking

In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and allow to rest 12–18 hours at room temperature, around 70°. Dough is ready when its surface is dotted with bubbles.

Remove dough to a lightly floured work surface and fold it over itself a couple times. Cover loosely with plastic wrap; allow to rest for 15 minutes.

Place a flat-weave cotton towel on a sheet pan or cookie sheet; generously coat towel with flour, corn meal or brain. Using enough flour to prevent dough from sticking to the work surface or your hands, gently and quickly form into a ball.

Put dough seam side down on prepared towel. Dust lightly with flour, cornmeal or bran and cover with other cotton towel; allow to rise 2 hours. When ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half hour before dough is ready, place covered container in oven or in a gas grill or any type of covered grill that has a lid. Heat to 450°–500°, depending on your oven or grill. When dough is ready, carefully remove hot container from oven, remove lid. Lift dough from sheet pan by sliding hand under towel; remove towel and turn dough into pot, seam side up. It may look uneven and messy, but don’t worry, it will straighten out as it bakes. Cover pot with lid and bake for 30 minutes, then remove lid and bake until loaf is beautifully brown, 15 to 20 minutes more. Cool on rack.

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Watermelon Summer Breeze

recipeWatermelonBreeze

Hot and muggy days of summer dictate eating light. As watermelon is at peak season during summer, why not make it the centerpiece of your meal? In the Mediterranean we know that there is nothing more refreshing than a cold bite of sweet, juicy watermelon. One can just eat cubes of watermelon with crumbles of feta or goat cheese or make a complete “salad as a meal” like the following recipe offers:

Serves 4

For the dressing:

2 tablespoons olive oil
½ tablespoon toasted sesame oil
½ tablespoon balsamic vinegar
½ lemon, squeezed juice
1 tablespoon mint leaves, chopped
1 tablespoon basil leaves, chopped
1 teaspoon black pepper, ground

For the salad:

1 cup quinoa
2 cups water
2 cups watermelon, cut into small cubes
1 cup mixed salad greens
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 tablespoon chives, chopped
8 ounces feta sheep cheese, cut into small cubes
2 tablespoons pepitas (roasted pumpkin seeds)

Blend all the dressing ingredients in a food processor, until homogenous.

Cook quinoa with water in a saucepan according to directions. Place the quinoa in a large salad bowl and pour half of the dressing over it to absorb taste. Add the rest of salad ingredients to the bowl and mix gently, taking care not to break cheese or watermelon. Add the rest of the dressing, gently mix again and serve.

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Eggplant Boats

In the Mediterranean we stuff almost everything. Stuffed vegetables have much variation; some preparations demand more work or time than others. Here is an idea for a light dish that is fast to prepare, using fresh tiny eggplants that are very tasty in summer. This can be served as the main dish (in that case serving size is two eggplants) or as a snack with a glass of wine. It can be serve warm or cold.

Serves 4 or 8

4 cups water
8 mini eggplants, washed, stems removed
12 ounces goat cheese*, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup dill, finely chopped
1 teaspoon black pepper, ground
4 ounces pine nuts, chopped**

For serving

Mixed salad greens
Olive oil

Pour water into a shallow cooking pot and bring to a boil. Add eggplant and cook for 7 minutes***.

Heat oven to 375°F.

Take the eggplants off the heat, rinse in cold water and dry. With a small knife open the eggplants lengthwise and scrape out the flesh into a plate, leaving thick enough walls so you don’t tear the skin.

Coarsely chop the flesh and place in a bowl along with goat cheese, olive oil, garlic, dill, black pepper and pine nuts. Mix well. and then stuff eggplants with this filling.

Arrange eggplants in a lightly greased baking dish and bake 20 minutes.

Arrange greens on serving plates and drizzle with olive oil. Take eggplants out of the oven and arrange on the greens to serve.

* One can use different cheese depend on taste and what other foods are served. Use sharper cheese as blue cheese, milder sheep cheese, or combination to create different tastes.

** If you can’t get pine nuts use chopped pecans. Also, feel free to change and add ingredients in Mediterranean style, like, adding sundried tomatoes, pickled lemons or olives, or substitute dill with parsley.

*** Alternative way is to grill the eggplants on a grill or under your oven broiler for 10 minutes. This method gives the eggplant’s flesh a better taste; however, the skin may become fragile, so you have to be more careful in stage 3, and just let them cool (no water).

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Gazpacho: Liquid Salad without the Dressing

recipeGazpacho

By Lindsey DiMario, Riverbend Café

Yields 10–12 servings.

Base

1 pound medium
tomatoes, blanched and peeled, or 1 (16-ounce) can organic tomatoes
2/3 cucumber
½ green bell pepper
½ red bell pepper
1 bunch scallions
1/3 cup parsley
1 teaspoon fresh dill

Finish:

3 cups organic tomato juice
1/3 cucumber, peeled and diced
½ green bell pepper, diced
½ red bell pepper, diced
2 medium tomatoes, diced
1 carrot, peeled and diced
1 stalk celery, diced
Juice of ½ lemon
Juice of ½ lime
1 teaspoon chili powder, or to taste
1 teaspoon Franks RedHot sauce, to taste
Light salt and pepper

Purée all ingredients in the Base list. Chop or dice ingredients in the Finish list, to your preference. Pulse Finish mixture into Base mixture to incorporate to desired consistency.

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MARKET WATCH SUMMER 2013

FARM STANDS AND PICK-YOUR-OWN FARMS

FARM STANDS

Bartlett’s Orchard
Richmond
tomatoes, apples, corn, baked goods
413-698-2559

Brattle Farm
Pittsfield
eggs, seasonal veggies, tomatoes, Merino yarn
413-499-1476

Berkshire Organics
Dalton
vegetables, baked goods, dairy
BerkshirerOganics.com

Bittersweet Farm
Pittsfield
vegetables self-serve
413-499-0200

Boardman Farm
Sheffield
corn, flowers, vegetables, flowers

Cloverhill Farm
Richmond
corn, vegetables, squash,
pumpkins
413-698-3800

Cricket Crick Farm
Williamstown
cheese, eggs, meat, bakery
CricketCreekFarm.com

Gould Farm’s Harvest Barn
Monterey
baked goods, eggs, dairy
GouldFarm.org

Hawthorne Valley Farm
Ghent, NY
cheese, dairy, vegetables, bakery
518-672-7500

Howden Farm
Sheffield
corn, pumpkins
413-229-8481

Ioka Valley Farm
Hancock
vegetables
413-738-5915
October Mountain Farm

Becket
vegetables
413-623-2278

Overmeade Gardens
Lenox
vegetables, herbs
OvermeadeGardens.com

Project Native
Housatonic
plants
ProjectNative.org

Rawson Brook Farm
Monterey
goat cheese
413-528-2138

Second Hand Farm
Great Barrington
self-serve
facebook.com/Second-Hand-Farm

Taft Farm
Great Barrington
vegetables, plants, bakery
TaftFarms.com

The Berry Patch
Stephentown, NY
vegetables, meat, cheese
TheBerryPatch.net

Three Maples Market Garden
West Stockbridge
vegetables, herbs
413-329-8601

When Pigs Fly Farm
Sandisfield
self-serve; organic vegetables, eggs
413-258-3397

Woven Roots Farm
Lee
vegetables, herbs
WovenRootsFarm.com

PICK YOUR OWN

Blueberry Hill Farm
Mount Washington
blueberries
413-528-1479

Blueberry Hill
Washington
blueberries
413-623-5859

Lakeview Orchard
Lanesboroug
cherries, raspberries, plums, red currents
413-448-6009

Thompson-Finch Farm
Ancram, NY
strawberries, raspberries
518-329-7578

Windy Hill Farm
Stockbridge
blueberries
413-442-4749

Whitney’s Farm Market
Cheshire
berries, pumpkins
WhitneysFarm.com

IN SEASON

JULY

Blueberries
Raspberries
Peaches
Strawberries
Beans
Beets
Bok Choy
Broccoli
Cabbage
Carrots
Cauliflower
Cucumbers
Eggplant
Garlic
Peas
Peppers
Potatoes
Radishes
Spinach
Squash,
summer

AUGUST

Blueberries
Raspberries
Cantaloupe
Peaches
Strawberries
Watermelon
Beans
Beets
Bok Choy
Broccoli
Cabbage
Carrots
Cauliflower
Cucumbers
Eggplant
Garlic
Leeks
Greens
Onions
Peas
Peppers
Potatoes
Radishes
Spinach
Squash, summer
Tomatoes
Turnips

SEPTEMBER

Apples
Raspberries
Peaches
Pears
Strawberries
Watermelon
Beets
Bok Choy
Broccoli
Cabbage
Carrots
Cauliflower
Eggplant
Garlic
Leeks
Greens
Onions
Peas
Peppers
Potatoes
Pumpkins
Radishes
Spinach
Squash, summer
Squash, winter
Tomatoes
Turnips

Source: Massachusetts Department of Agricultural Resources. You can download a full-color produce calendar of year-round availability from website: Mass.gov/massgrown

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