April 23rd, 2010
This Week You'll Receive the Following:
Eggs
This Week You'll Receive the Following:
Eggs
Herb Bread
Rhubarb
Parsnips
Parsnips
Red-Russian Kale
Lettuce
Arugula
Penne with Kale, Bacon, and Goat Cheese
Use either the soft kind of chevre you get in tubes at the grocery store, or raid the Meadville Market House for the more solid local goat cheeses—either works beautifully here.
1 pound penne pasta
Penne with Kale, Bacon, and Goat Cheese
Use either the soft kind of chevre you get in tubes at the grocery store, or raid the Meadville Market House for the more solid local goat cheeses—either works beautifully here.
1 pound penne pasta
Sea salt & freshly-ground pepper
3 slices bacon, cut into small pieces
3 slices bacon, cut into small pieces
1 bunch kale, washed and coarsely sliced
2 cloves garlic, coarsely minced
2 cloves garlic, coarsely minced
4 oz. goat cheese, cut into small pieces
3 T. olive oil
3 T. olive oil
½ cup dry white wine
Bring a large pot of salted water to a rolling boil. Blanch the sliced kale for about thirty seconds, then drain well and set aside. Cook your penne in the same water until al dente.
While the pasta is cooking, you can quickly assemble the sauce. Heat a skillet on medium-high, add the bacon and cook until most of the fat is rendered and the bacon is become crisp. Remove the bacon with a slotted spoon and then discard the bacon drippings. Hea 2 T. of the olive oil and the garlic together in the same pan; sauté the garlic for no more than thirty seconds, then add the kale, bacon, and the white wine, season with salt and pepper, and reduce the heat to low. When the pasta is finished cooking, drain it well and put it directly into the skillet with the sauce. Toss well to combine everything, then turn off the heat. Toss with the goat cheese, another pinch of salt and pepper; drizzle with remaining tablespoon of olive oil and serve immediately.
Rhubarb, Onion & Raisin Chutney
from Gourmet Magazine
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices
Bring a large pot of salted water to a rolling boil. Blanch the sliced kale for about thirty seconds, then drain well and set aside. Cook your penne in the same water until al dente.
While the pasta is cooking, you can quickly assemble the sauce. Heat a skillet on medium-high, add the bacon and cook until most of the fat is rendered and the bacon is become crisp. Remove the bacon with a slotted spoon and then discard the bacon drippings. Hea 2 T. of the olive oil and the garlic together in the same pan; sauté the garlic for no more than thirty seconds, then add the kale, bacon, and the white wine, season with salt and pepper, and reduce the heat to low. When the pasta is finished cooking, drain it well and put it directly into the skillet with the sauce. Toss well to combine everything, then turn off the heat. Toss with the goat cheese, another pinch of salt and pepper; drizzle with remaining tablespoon of olive oil and serve immediately.
Rhubarb, Onion & Raisin Chutney
from Gourmet Magazine
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices
3 tablespoons vegetable oil
1/2 cup sugar1 cup golden raisins
1/2 cup hot water
3 tablespoons red wine vinegar
1/8 teaspoon ground cloves
1 pound rhubarb, trimmed and cut into 1/2 inch pieces (about 3 cups)
In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
Wilted Kale with Onion, Orange Peel and Garlic
1 bunch kale, well-rinsed and coarsely chopped (finely chop the larger of the stems)
2 tsp. fresh orange peel, very thinly sliced
In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
Wilted Kale with Onion, Orange Peel and Garlic
1 bunch kale, well-rinsed and coarsely chopped (finely chop the larger of the stems)
2 tsp. fresh orange peel, very thinly sliced
One white onion, thinly sliced
1 clove garlic, very thinly sliced
1 clove garlic, very thinly sliced
1/3 cup dry white wine
2 T. extra virgin olive oil
2 T. extra virgin olive oil
Salt and pepper
Heat a heavy skillet over medium high; add the oil to the pan, then add the onion and a pinch of salt and pepper; sauté until fragrant, about three minutes. Add the garlic and the orange peel, toss for about one minute, and then add the chopped kale stems and then the chopped kale leaves on top of that. Allow the onion, kale stems and orange peel to remain on the bottom of the pile for another minute, then add the white wine, gently toss the mixture and sauté, stirring occasionally, just until the kale begins to barely wilt (2-4 minutes). Remove from the pan, season with salt and freshly ground pepper and serve hot.
Roasted Chicken with Honey & Parsnips
Heat a heavy skillet over medium high; add the oil to the pan, then add the onion and a pinch of salt and pepper; sauté until fragrant, about three minutes. Add the garlic and the orange peel, toss for about one minute, and then add the chopped kale stems and then the chopped kale leaves on top of that. Allow the onion, kale stems and orange peel to remain on the bottom of the pile for another minute, then add the white wine, gently toss the mixture and sauté, stirring occasionally, just until the kale begins to barely wilt (2-4 minutes). Remove from the pan, season with salt and freshly ground pepper and serve hot.
Roasted Chicken with Honey & Parsnips
1 (3 to 4-pound) organic chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 onion, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1 bunch parsnips, peeled
Sauce:
3 tablespoons water or white wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot or onion
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 425 degrees F.
For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the onion, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Toss the whole parsnips in a little olive oil and salt and then arrange them right beneath the chicken directly on the roasting pan. Whisk the honey and remaining oil in a small bowl. Remove some thyme leaves for the sauce, then dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up.. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 165-170 degrees F., then remove the parsnips if they are tender. Lower the heat to 275 degrees and roast 15 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water or wine, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce along with the roasted parsnips.
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