Posts Tagged ‘CSA’
October 11, 2013 by Emily
guys…I love sriracha, for realz. Actually, It’s a full on addiction at this point… it goes on almost every single thing I eat. So I always try to find a way to add it to my food during the cooking process, instead of just smothering my food in it after the fact.
Which is how I cme upon making Sriracha salt.. spicy, tangy salt? Seems like a perfect thing for finishing dishes, or topping naturally sweet, fried goodness with!
BOOM! Yeah, these were amazing..and addicting.
For Sriracha Salt:
Mix the salt and sriracha until they are completely incorporated, spread on a cookie sheet and allow that salt to do its dehydrating thing for 2-3 three days. Once dry, scrape and fluff the salt and store in an air tight container.
Want the salt today?! Put the spicy salty mixture into your oven at the lowest setting, stirring every 30-45 minutes, until theres no moisture left… It won’t be instant, but it will move along much faster than air drying!
For the Chips:
-Clean and peel the potatoes.
-Use a mandolin (or a sharp knife and a very steady hand!) to slice the potatoes very thin.
-Soak the potato slices in a bowl with cold water for at least 10 minutes, this allows the potatoes to release some of their starch and makes for a better chip!
-While your potatoes are soaking start heating up your oil in a heavy sauce pan to 375°F
-After the potatoes 10 minute bath, remove from the water and pat dry with paper towels.
-Fry in small batches (about 10-15 slices at a time… otherwise the oil temp will drop too much!) for 2-4 minutes or until the sizzling noise has settled down.
-Remove to cookie sheet lined with paper towels or brown paper bags and immediately sprinkle on the sriracha salt and a little black pepper.
These are best eaten warm, immediately after you make them, but can be stored in an airtight container for about a week… but I can’t promise you’ll be able to keep them that long. I made these last night and woke up this morning only to discovery that Alex ate half of them!
July 18, 2013 by Emily
Summer squash season has started, and as expect my CSA basket is overflowing with Zucchinis. Well, Alex “just can’t” eat it, yes I’m marrying a picky eater. But just like a lot of picky eaters.. if he can’t SEE the offending ingredient he doesn’t really care. Thank goodness for zucchini bread!
This makes 2 loaves
1 cup unsweetened applesauce
3/4 cup white sugar
1/2 cup brown sugar
2 1/2 cups grated zucchini
1 tablespoons vanilla extract
1 cup all-purpose flour
2 cups wheat flour
1 heaping tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, if you want to “belt and suspenders” it go ahead an line the pans with parchment as well.
Place all the grated zucchini in a tea towel and squeeze out the extra liquid.In a large bowl, beat the eggs with a whisk then stir in oil and sugar, then zucchini and vanilla.Combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.Stir this into the liquid mixture until just combined. Divide the batter into prepared pans.
Bake loaves on center rack for 60 minutes or until a tester inserted into the center comes out clean.
June 17, 2013 by Emily
This week I received swiss chard in my CSA box, I’ve never cooked them before, but I knew I could use them like kale. So OF COURSE I made baked chard chips. They’re my favorite healthy snack to crunch on while drinking a cold beer on my deck ! (I like to pretend they counteract the not-so-great-for-me beer!)
What You’ll Need:
1 bunch Swiss Chard
1 Tablespoon Olive oil
1 Teaspoon Old Bay Seasoning (OR your favorite grilling seasoning)
Preheat your over to 250 degrees. Wash and dry your Chard leaves, then rip the leaves away from the tough center stem. Place on a large cookie sheet and drizzle with the olive oil, tossing the leaves to evenly coat. Sprinkle your seasoning over the leaves and place in the oven. Allow to bake for 20 minutes, then flip the leaves and bake an additional 20 minutes. At the end of 40 minutes, test one of the leaves for crispiness, they should snap and crunch like a potato chip.
Once the chips have reached the desired crispiness, remove them from the oven and allow to cool completely. Alex and I ended up eating all of our chips in about…10 minutes… but if you do need to keep them longer than that make sure they are stored in an airtight container, other wise your chips will go soft, and then what was the point of baking them?!
June 15, 2013 by Emily
To me, until REAL tomatoes start coming in, there’s nothing more delicious than strawberries. Not the super watery, ridiculously enormous, genetically modified ones you can get in the super market. But the tiny, deep red, super sweet and concentrated ones that you can only get at a farmers market or from picking them yourself.
Just look at these beauties! Now, I love just popping these in my mouth like candy, but I needed a special treat. So I decided to make my grandmothers strawberry shortcake.
She doesn’t make a traditional shortcake, and instead uses a hot milk sponge cake as the foundation for the strawberries and whipped cream. The cake is much lighter than shortcake, and is a great complement for the berries.
Makes 8 servings, What you’ll Need:
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk (microwaves for 30 seconds is all it takes)
2 pints strawberries
1/8 cup sugar
whipped cream/whipped toppingMethod: Preheat Oven to 3501 – Add Flour, baking powder and salt together and sift.This is really the whitest cake recipe ever.2 – In a mixing bowl beat eggs for about 5 minutes, until very thick and light yellow in color.3 – Add sugar gradually, beating constantly, then add lemon juice.4 – Fold in flour mixture a little at a time.5 – Add milk, mixing quickly and blending thoroughly.6 – Pour into a greased 7x11inch baking pan and bake about 35 minutes, or until the top bounces back when touched lightly with finger.7 – Remove from oven and allow to cool completely.8 – While you’re waiting for the cake to cool, you can start prepping your berries, hull and cut 1pound of strawberries into bite size bits.9 – place the strawberries in a bowl and mix with the extra 1/8 cup of sugar, allow this mixture to chill in the fridge, the sugar and time will make the strawberries release juices that will create a syrup sauce to go on to of your cake.To serve: Everyone assembles their shortcake differently, I prefer a high ratio of strawberries to cake and whipped cream while I’ve seen others completely cover the cake in whipped cream and top with two strawberries (what’s the point in that?!) So I like to bring out a platter with pre cut squares of the cake, the bowl of strawberries and a bowl of whipped cream and let everyone create their perfect cake!