Carrot & Parsnip Latkes
recipe by Executive Chef Josh Thomsen, Agricola
Yield: 16 to 18 two-inch pancakes
2 medium carrots, peeled
5 parsnips (about 1 pound), peeled
1/4 cup all-purpose flour
2 large eggs, beaten
1 tsp minced chives
1 tsp chopped parsley
Kosher salt and freshly ground pepper
Oil for frying
Grate the carrots and parsnips coarsely. Toss with the flour. Add the eggs, chives, parsley, salt and pepper to taste. Mix until evenly moistened.
Heat 1/4 of oil in a sauté pan until it is barely smoking. Drop in the batter by tbsp and flatten. Fry over medium heat until golden brown on both sides.
It's a great side dish using seasonal root vegetables instead of the classic potato.
Traditionally, growing up in my family we liked to put applesauce on our potato pancakes or serve it as a side dish with the latkes. (Some people prefer to serve sour cream and some families offer a choice.)
1 cup water
3/4 cup sugar or to taste
4 pounds apples, unpeeled and quartered
Put all the ingredients into a large saucepan. Simmer, covered, 20 minutes or until the apples are soft. Cool slightly and put through a food mill. Adjust the sugar to taste and serve.
PEACH RECIPES FROM THE BROTHERS MOON - www.brothersmoon.com
Cucumber and Peach Soup
12 ea. Peaches (peeled and seeded)
8 ea. Cucumbers (peeled)
2 T.. Lemongrass Fresh and chopped
1 T. Ginger root
½ C. Key limejuice
1 tsp. Allspice
1 T. Cardamom
¼ C. Extra Virgin Olive Oil
Salt and white pepper to taste
- Puree peach and cucumbers in small batches in the food processor so as not to aerate the soup.
- Pass each batch through a fine mesh strainer to separate fiber from fruit, seeds and any remaining fruit chunks.
- Puree remaining ingredients with the last batch of fruit.
- While straining, be sure to press all the juice from ginger and lemongrass fiber.
- Chill soup for two hours
Grilled Peaches and Chicken Salad
This recipe makes a lot – 2 gallons
5 ea. Peaches sliced and grilled
6 each Chicken breast - grilled
3 ribs Celery
½ each Red Onion - sliced
2 each Red Pepper - diced large
1 each Green Pepper - diced large
½ bunch Scallion - sliced thin
½ bunch Cilantro
¾ cup Apple Cider Vinegar
1 cup Canola Oil
to taste Salt Pepper
- Combine all ingredients.
Local Peach Buckle
Yields 8 - 4 inch servings
1/2 stick butter (diced and cold)
1/2 cup sugar
1/3 cup flour
1 t. Cinnamon
1 t. Grated nutmeg
Combine all from above and use to top the buckle after it is in the cooking pan.
1 1/3 cup flour
1/4 t. Baking powder
1/2 t. salt
1½ stick Butter (softened)
3/4 cup sugar
2 t. Vanilla extract
3 each eggs
3-4 cups chopped peaches
- Sift together flour, baking powder and salt.
- Separately beat butter and sugar until light and lemon colored.
- Add vanilla to butter mix, then eggs one at a time.
- Turn down speed of mixer and add sifted flour mix and then fruit.
- Portion to desired size (recipe was made to fit 8 – 4 inch pie tins.
- Place topping on evenly.
- Bake 350 degrees for 45–55 minutes, till firm and golden brown.
- Great with Vanilla ice cream!!!
Quinoa, Peach and Tomato Salad
Makes 2 quarts
2½ cups Cooked quinoa
2½ cups Tomatoes-diced
2½ cups Peaches-diced
2½ cups Diced cooked green beans
4 T. Chopped parsley
4 T. Chopped chive
1 oz. Balsamic vinegar
2 oz. Fancy Extra Virgin Olive Oil
Salt and pepper to taste
- Combine all ingredients.
- Chill for later or serve immediately.
Sweet, Salty and Spicy Grilled Shrimp over Peach Salad
2 Each Large firm peaches, peeled & shredded
3 T. Thinly sliced scallions
1 Each Large onion diced
¼ cup Lime juice
2 T. Soy sauce
1 t. Sugar
1 piece Garlic, minced
1 Each Scotch bonnet pepper, minced – wear gloves for this one!
1 Lb. Shrimp
Lime slices, for garnish
1. Combine scallions, onions, lime juice, soy sauce, sugar, garlic, and scotch bonnet pepper in a bowl.
2. Mix in shredded Peach.
3. Shell and de-vein shrimp and rinse well; divide into 4 portions. Thread 1 portion onto a slender metal skewer.
4. Run a second skewer through shrimp ½ to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp.
5. Grill Jamaican shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.
6. Place shrimp over the Peach salad and garnish with lime slices
Wontons with Peaches and White Chocolate Sauce
18 each Square Wontons
1 T. Canola Oil
1 cup Sugar
4 cups chopped peaches
2 cups Whipped Cream
- Brush wontons with canola oil and dust with a little sugar.
- Bake 325 degrees till golden brown. Then allow cooling.
- Mix berries; layer with wontons and whipped cream.
- Drizzle with white chocolate sauce.
White Chocolate Sauce
Yields approx. 1 pint serves 6-8
¾ cup Water
5 oz. Sugar
¼ cup Corn Syrup
9 oz. White Chocolate
- Heat water, sugar and corn syrup.
- Pour over white chocolate.
- Stir till it comes together.
The white chocolate sauce recipe can be held in the refrigerator for a few weeks
Strawberry Basil Lemonade by Mary Beth, Appliance Chef
One of the latest trends in drinks is creating an infusion of fruit and herbs. I picked up some strawberries and basil from Shady Brook Farm in Yardley to make a Strawberry Basil Lemonade to accompany an assortment of grilled hot dogs that we served over the Memorial Day weekend. This is a non-alcoholic version, but you can easily convert it to a cocktail with some gin or vodka.
• 2 cups fresh-squeezed lemon juice
• 4 ½ cups water, divided
• 1 ½ cups granulated sugar
• 1 lb fresh strawberries
• 1 cup fresh basil leaves, plus an additional 4-5 leaves divided
• 2 cups of water
• 2 cups vodka, rum, or prosecco, optional (if leaving unspiked, add 2 more cups of water)
1. Add sugar, 1 ½ cups water, strawberries and basil to a saucepan. Cook over medium-low heat until the sugar dissolves, about 10 minutes. Take off the heat and allow the mixture to set for 30 minutes.
2. Add the mixture to a blender and pulse until smooth.
3. Add the lemon juice, water, sugar mixture, and vodka (if using) to a large pitcher. Stir to combine. Pour over ice. Add 4-5 additional fresh basil leaves for flavor and garnish.
Jim Weaver, Tre Piani
As Father's Day approaches, we would like to share a simple yet amazing grilling recipe. It will be sure to make dads and those who are celebrating them very happy.
We use chicken, but the dry rub and BBQ sauce can also be used on beef, pork, veal, seafood, corn, potatoes, antelope, yak and just about anything else that can be cooked on a grill.
Before you start, here are a few pointers to keep in mind:
- A dry rub is preferred for longer cooking times because it will not burn quickly. The sugar in the mix will actually caramelize onto the meat.
- The spice rub recipe is very basic and can be adapted to your taste by using your favorite spices and dried herbs. Feel free to make it spicier, sweeter, saltier, etc.
- Remember that your grill also acts like an oven when the lid is closed, and that your chicken will cook more thoroughly that way. Meats like steak cook better on high heat with an open lid, which ensures the desirable charring outside and a more rare center (which is why thick steaks are better.)
- There are no exact cooking times because the size of meats varies, as does the heat of each grill. You just need to watch and learn about the idiosyncrasies of their grill.
Dry rub mix:
4 tbsp. brown sugar
3 tbsp. kosher salt
2 tsp. paprika
1 tsp. garlic powder
1 tsp. cayenne pepper
2 tsp. black pepper
1 tsp. dry thyme
1 tsp. dry rosemary
Mix the dry spices and herbs together thoroughly.
¼ cup cooking oil
1 small onion, diced
2 cloves garlic, minced
1 red pepper, diced
2/3 cup apple cider vinegar
1 cup brown sugar
Salt and pepper to taste
Up to a week ahead of time, make the simple barbecue sauce. In a saucepan, add the oil, garlic, onion and peppers. Let the mixture cook slowly until the vegetables are soft. Add the brown sugar and let it melt. Add the vinegar, bring to a boil, and season to taste with salt and pepper. This sauce may be pureed if desired.
Simple Barbecued Chicken
1 chicken cut into quarters, bones in
Rub the chicken pieces all over with the spice rub; let rest for at least 15 minutes (or as long as overnight). The flavors will permeate deeper the longer the chicken marinates. Preheat your grill on high heat, making sure that the grates are clean. Add the chicken pieces and lower the heat to medium. (Cook for longer at a lower heat to prevent burning.)
Cook the chicken with the lid closed and check it often to make sure it does not burn. You can adjust the heat accordingly, allowing common sense to dictate whether or not the bird is cooking too quickly or too slowly.
When the chicken is less than two minutes away from being fully cooked, baste it with your sauce. Turn once and baste the other side. Serve.
For more grilling recipes and tips, join Jim's grilling class on June 27th. Click here for details.
Heirloom Tomato Salad with Rosemary from Shady Brook Farm
Original recipe makes 4 servings
1/4 cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
1/8 teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered
Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Lamb Lettuce Two Ways by Jim Weaver, Tre Piani
Local spring greens are here. Crisp, vibrant, and utterly delicious.
We've just come across a nifty gardening trick to keep the bugs from the lettuce. It included a tip on cleaning the lettuce, but no recipes. So I decided to step in and offer some recipes.
The greens recipes below suit many greens but I want to highlight a less popular yet delicious - lamb lettuce (aka Mâche or corn salad).
In my humble opinion, lamb lettuce bears no resemblance to lamb but some say the name comes from the lettuce's resemblance to lamb's tongue. So be it.
The dark leaves are long and spoon-shaped and have a distinctive, tangy flavor. It is used raw in salads as well as steamed and served as a vegetable.
The season is starting now and you can find lamb lettuce at farmer’s markets and good produce sections. Choose dark, narrow leaves that are springy and unwilted. Store in an airtight plastic bag in the fridge and use quickly because it doesn't hold well. Use as a main ingredient in salads or cooked and served as a side vegetable.
Wilted Lamb Lettuce with Shallot Vinaigrette
You can substitute with spinach or baby kale.
2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
2 pounds triple washed lamb lettuce
1 small shallot, chopped
1 teaspoon honey
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon lemon zest
4 ounces Cherry Grove Farm Buttercup Brie, thinly sliced
Combine the shallots, salt, and vinegar and mix well and macerate for about 30 minutes. Stir in the honey and gradually add the oil, stirring to emulsify the vinaigrette. Taste and correct seasoning.
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil for 2 or 3 minutes. Add lamb lettuce to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more leaves to the skillet and repeat the process until all of the lamb lettuce is incorporated. Season the wilted greens with salt and pepper. Serve warm with vinaigrette as a side dish, or top with local brie and serve with some crusty bread as a light satisfying meal.
Assemble the salad:
In a bowl, toss the greens with some vinaigrette to coat, arrange on four serving plates. . Sprinkle some lemon zest. Arrange the cheese over the greens. Drizzle some more vinaigrette. Serve immediately with some crusty bread.
Lamb Lettuce Salad with Mango and Hazelnuts
Catch the end of mango season.
2 tablespoons balsamic vinegar
6 tablespoons olive oil
1 teaspoon salt
2 ripe mangoes, peeled and cut into 1/2 inch cubes
4 cups lamb lettuce or arugula
1 cup toasted hazelnuts broken into pieces
1/2 cup crispy bacon bits, heated just before serving.
Combine olive oil and balsamic vinegar with salt and whisk until emulsified. In a bowl, mix the lamb lettuce and walnuts. Drizzle with the vinaigrette and toss to coat.
Place the mango on a platter. Toss the leaves with vinaigrette and place over the peaches. Garnish with the crispy bacon and serve immediately.
Whole Wheat Pappardelle with Spring Lamb, Artichokes and Fava Beans- Jim Weaver, Tre Piani
Ramps, those lovely delicate shoots of wild leeks, the signals of the beginning of the season of plenty, are finally here. They grow in the wild (well, New Jersey wild) and thus hard to come by. Occasionally they make an appearance at random produce sections and farm stores but you can forage them by yourself (see how).
|Local Ramps, Photo courtesy of Zone 7
Ramps have a garlicky, oniony flavor that complements many fish. Especially when juxtaposition-ed with that crispy skin of a pan-fried fillet. Here is one gloriously simple example, just in time for Good Friday.
Salmon Fillets with Sauteed Ramps
2 pounds ramps, trimmed and cleaned (substitute with a combination of leeks and scallions with a touch of slivered garlic)
3 tablespoon olive oil to saute ramps
Salt and black pepper
4 portions salmon or halibut fillets, skin on
Butter to cook the fish
Flour to coat the fish
Sea salt and pepper to taste
In a large pot bring 2 quarts of salted water to a boil and add ramps. Prepare an ice water bowl. Cook until tender. Transfer to ice bath for about 15 seconds. Drain.
When you are ready to cook the fish:
In a skillet heat the olive oil over a medium flame. Add the ramps and season with salt and freshly ground black pepper. Saute until lightly caramelized, about 4 minutes. Transfer to 4 individual warm serving plates.
Simultaneously, melt the butter in a large sauté pan until just starting to change color. While the butter is melting season the fish fillets on both sides with sea salt and freshly ground pepper. Dredge in the flour on both sides and pat off excess. Place the filet into the sauté pan. Cook until well browned and crisp on both sides and the fillets are just barely cooked through. Remove each fillet and place over the ramps. Serve immediately.