Tag Archives | Spring 2013 Recipes

mornGloryMuffin

Wheat-Free Morning Glory Muffin

Haven’s Café & Bakery, Lenox

mornGloryMuffin

Yield: 12 muffins

  • 5 eggs
  • 1 cup rice bran oil
  • 2 teaspoons vanilla extract
  • 2 cups rice flour
  • 1¼ cups sugar
  • 1 cup oats
  • 1 cup unsweetened, flaked coconut
  • 1 cup golden raisins 1 apple, grated
  • 2 cups grated carrot
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt

Preheat oven to 350°.

Grease or line a standard muffin tin with paper baking cups. In a medium mixing bowl, whisk together the eggs, oil and vanilla extract.

In a separate bowl, mix together all of the other ingredients. Add wet mixture to the dry mixture. Mix until batter is evenly moistened. Fill muffin cups ¾ of the way. Bake 20 to 24 minutes.

Muffins are done when a toothpick inserted into the center of the muffin comes out clean.

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blueberryScone1

Blueberry-Lemon Einkorn-Oat Scones

blueberryScone1

I love to make scones of every kind and can do it every day, but for my own personal snacking it doesn’t get any better than these scones. They don’t need jam or butter; they are sweet and satisfying just the way they are. I’m happy to say that they are just as delicious or more made with Einkorn flour, but wheat flour works fine if you’ve haven’t got any Einkorn yet! I’ve done many variations: blueberrylemon, cranberry-orange, candied ginger, apple and cinnamon, banana- chocolate chip. You can put the fruit of your choice and make the glaze to complement it (a plain glaze with some buttermilk and powdered sugar is nice when you want something neutral). This is one of the few places where baking intersects with cooking in the sense that you can go off on your own a bit, so enjoy it!

  • 3 cups Einkorn (or all-purpose) flour
  • 1and 1/2 cups quick-cooking oats
  • 2/3 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 sticks plus 1 tablespoon cold butter, cut into small cubes
  • 1 and 1/2 cups buttermilk, cold and well-shaken
  • 1 and 1/2 cups wild blueberries (I prefer to use frozen berries here, as they keep the dough cold for longer while you’re working with it!)

Preheat oven to 375°F.… Read the rest

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bananaMuffins

Stephanie Caul’s Gluten- Dairy- Egg- Nut- Free Banana Muffins

bananaMuffins

  • 2 cups brown rice flour mix (see below)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 ripe bananas
  • 2/3 cup brown sugar
  • 2 tablespoons powdered sugar
  • 2/3 cup oil of your choice
  • 2/3 cup applesauce, unsweetened

Whisk dry ingredients in one bowl, mixing by hand. In another bowl, mash bananas with both sugars. Add oil.

Add dry ingredients. Finish by folding in applesauce. Do not over-mix. Bake at 350° for approximately 20 minutes; check middle with toothpick.

Brown rice flour mix:

Note: This recipe makes 3 cups but you only need 2 for the muffins.

Stephanie suggests using the mix in other recipes, so save the remainder, but refrigerate for freshness.

  • 2 cups brown rice flour
  • 1/3 cup potato starch
  • 2/3 cup tapioca flour

Blend using the paddle attachment of a mixer for a few minutes to make sure it is evenly distributed.

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tofuTacos

TOFU TACO NIGHT

tofuTacos

I know that many people are scared of tofu and, trust me, before becoming a vegetarian, so was I! But this is one of the easiest ways to try your hand at a new ingredient. I love to invite my friends over for a tofu taco night. I set up all the fi xings and make the tofu and everyone who wants some can try it. If not, there’s plenty of goodies to make a great-tasting taco salad! And if you serve this with a few margaritas, people will be willing to try anything!

What you’ll need:

  • 1 or 2 (14-ounce) packages extra-firm tofu
  • 3 to 4 tablespoons taco seasoning
  • Extra-virgin olive oil
  • 1 or 2 packages store-bought tortillas (I use soft corn tortillas but other kinds will work fine)

Suggested toppings:

  • Avocado, sliced
  • Tomatoes, seeds removed and cut into ½-inch dice
  • Red onion, thinly sliced
  • Black beans, rinsed
  • Corn, canned or cut off the cob
  • Cilantro, chopped
  • Hot sauces
  • Slices of lime for squeezing on your tacos

Preheat oven to 300°F.

Remove tortillas from package, wrap all the tortillas together in foil and place in oven to warm through while cooking the tofu.

Remove tofu from package and discard the water.… Read the rest

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veggieBurgers

Veggie Burgers

veggieBurgers

I love to make one big batch of these burgers, plastic wrap the patties individually and freeze them so that I always have some on hand. They not only taste great, but they’re incredibly healthy!

Yield: 11 patties

  • ⅓ cup toasted walnuts
  • 2 (15.5-ounce) cans kidney beans, rinsed
  • ⅓ cup extra-virgin olive oil
  • 1 red onion, grated
  • 1 clove garlic, grated
  • 1 small carrot, ¼ inch dice
  • 1 cup breadcrumbs
  • 2 scallions, chopped
  • 4 tablespoons parsley, chopped
  • 2 eggs
  • 1 tablespoon ground fl axseed
  • 3 .tablespoons water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Place toasted walnuts in a food processor and pulse until ground. Set aside.

Place kidney beans and olive oil in food processor and purée unti l smooth.

Place puréed kidney beans, walnuts, onion, garlic, carrot, breadcrumbs, scallions, parsley, eggs, salt and pepper in mixing bowl.

In a microwave-safe bowl, mix together ground fl axseed and water. Microwave for 45 seconds. Add fl axseed to bean mixture.

Combine ingredients using a rubber spatula or clean hands.

Using a ⅓-cup measuring cup, porti on out the individual patti es. If making burger right away, sauté over medium heat in 1 to 2 tablespoons of extra-virgin olive oil to brown both sides.… Read the rest

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nettleSoup

CREAM OF STINGING NETTLE SOUP

nettleSoup

Adapted from Phillips, Wild Food

Cream of Stinging Nettle Soup may sound like something Morticia might have served on the old ’60s TV show “The Addams Family,” but it’s actually quite delicious and very easy to prepare.

To learn more about how to safely harvest nettles and make this soup, visit Edible Berkshires Facebook

  • 1 large onion
  • 1 clove garlic
  • 2 medium-sized potatoes (OK to substitute Jerusalem artichoke)
  • 2 tablespoons olive oil
  • 4 cups homemade chicken stock or canned chicken broth (diluted)
  • 2 cups (at least) steamed nettle greens (fresh or previously frozen)
  • Salt and pepper, to taste
  • ½ cup half and half
  • 2 slices bread, cubed and lightly browned in toaster or oven

Peel and finely chop the onion, garlic and potatoes and fry them in the olive oil 3–4 minutes in a large pot or saucepan. In the meantime, heat the chicken stock to the boiling point.

Add stock to the vegetables in a saucepan and boil fairly rapidly for 15 minutes or until the potatoes have cooked. Add the nettle greens to the pot, mix well. Liquefy the mixture in a blender, with the half and half.

Pour the puréed mixture back into the pot to reheat and season with salt and pepper.… Read the rest

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aspBrentWasser

Brent Wasser’s White Asparagus with Goat Milk Bechamel Sauce

aspBrentWasser

Brent is the manager of the Sustainable Food and Agriculture Program at Williams College, Williamstown, Massachusetts. Brent shared this recipe that he acquired from a friend in Belgium. He suggests a toss of minced chives to finish the dish, along with a slice of dark whole-grain toast. This is a spring treat, and a distinct taste from the Ardennes Mountains of Belgium.

  • 1 bunch white asparagus
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 tablespoon minced young garlic
  • 2½ cups goat milk, heated
  • Salt
  • Freshly ground pepper
  • ¾ pound goat cheese in¼-inch slices
  • Minced chives for garnish

Clean, trim and blanch the asparagus.

Drain and arrange in a pan.

Preheat oven to 350°.

Melt butter in a saucepan over medium heat. Add the flour, stirring constantly until it cooks and bubbles a bit, but do not let it brown—about 2 minutes. Next, add the garlic, stir for another minute. Add the hot goat milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat and cook, stirring, for 2–3 minutes more. Pour over asparagus and top with thinly sliced goat cheese.

Bake in center of oven until bubbling and beginning to turn golden.… Read the rest

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aspPolonaise

Asparagus Polonaise

aspPolonaise2

In a worn steel pan with black handle, my mom would boil the water for the asparagus. Curiously, there were always 2 lone eggs in the pan while the water was coming up to a boil. The eggs were then joined by the asparagus. I was always fascinated by the eggs and asparagus rolling around in the pan together. Still am. I now know how clever my mom was to complete 2 tasks at once and save herself from needing to wash another pan.

  • 2 pounds asparagus
  • ½ cup butter, melted
  • ½ cup breadcrumbs (I use glutenfree)
  • 2 eggs, hardboiled and pressed through a fine stainless steel sieve
  • ½ cup parsley, chopped or snipped
  • 2 teaspoons lemon juice

Steam asparagus until tender. Mix the butter, breadcrumbs, eggs, parsley and lemon juice together. Place asparagus in baking pan, sprinkle egg mixture on top and broil until golden (around 7 minutes).

aspPolonaise

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Hollandaise Sauce

While I found this recipe handwritten in my recipe book, I cannot be certain of its provenance. I researched hollandaise recipes, and this pretty much shows up as the standard recipe. So credit goes to— the 16th century Dutch!

  • 3 egg yolks
  • 1½ tablespoons lemon juice, or more to taste, freshly squeezed
  • 4 tablespoons unsalted butter, cold
  • 1¼ sticks unsalted butter, melted
  • Salt and white pepper, to taste

In a 6-quart, heavy-bottomed saucepan, vigorously whisk the egg yolks until they are thick and pale yellow. Whisk in the lemon juice and add 2 tablespoons of the cold butter. (According to Julia Child this acts as anti-curdling insurance.) Place the saucepan over low heat, whisking constantly until the yolks have thickened and you can see the bottom of the pan between whips. Remove from heat and add the remaining 2 tablespoons of cold butter.

Now, begin to add the melted butter. Continue constantly whisking while slowly drizzling in the butter so it is fully incorporated. Add salt and pepper and enjoy over freshly steamed asparagus.

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samosa

BERKSHIRE BLUE SAMOSA

By Chef Benjamin Daire of Alta Restaurant & Wine Bar

samosa
Photo by James Haley

Aurelien Telle, owner of Alta, suggests the samosa as a perfect appetizer for a cool spring evening. He recommends pairing it with either a Rioja Reserva or a Chianti Classico, which will complement the strong body of the Berkshire Blue.

  • 3 sheets Tunisian brick dough or Good Wives puff pastry*
  • ¼ stick unsalted butter, melted
  • 2 medium onions, finely chopped (roughly 2 cups chopped)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 pound Berkshire Blue Cheese, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze
  • Fresh arugula or baby greens, to serve
  • Toasted pumpkin seeds for garnish (optional)

Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter.

Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes

Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough.… Read the rest

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