Lemon-Chive Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Ingredients:
1 shallot, peeled and minced
¾ cup mayonnaise
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh Meyer lemon juice
1 clove garlic, peeled and minced
1½ teaspoons Dijon mustard
Method:
1. Process all ingredients in a blender until smooth; transfer to a small bowl. Cover and chill at least 30 minutes or up to 3 days.
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Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.
Ingredients:
2½ pounds Lacinato kale (1 large bunch)
8 tablespoons (1 stick) unsalted butter
Sea salt and fresh ground pepper
Lemon wedges
Method:
1. Stem and wash the kale, shaking off excess water. In a large pot of boiling, salted water, cook the kale until tender, about 5-10 minutes. Drain the kale in a large colander, then let cold water run over until cool enough to handle. With your hands, squeeze most of the water out. Roughly chop the kale.
2. Melt butter in a very large sauté pan over medium-high heat. Allow the butter to bubble and turn golden brown (it will have a toasted fragrance). Watch carefully, this only takes a few minutes.
3. Add the kale to the pan and stir until mixed with butter and warmed through. Season to taste with salt and pepper, remove from heat. Pile on a platter and garnish with lemon wedges to squeeze over.
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Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups baby Shiitake mushrooms, sautéed in butter
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Grana until melted. Season with salt and pepper to taste. Add a generous helping of sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.
Variation: Give this risotto a springtime twist by adding coarsely-chopped pea shoots, blanched peas and crispy pancetta as well!
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Fresh Pappardelle with Sautéed Pioppino Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.
Ingredients:
1 pound fresh pappardelle
2 cups Pioppino mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
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Lemon-Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!
Ingredients:
3-4 carrots, peeled and julienned
½ cup sugar
½ teaspoon salt
½ cup distilled white vinegar
Method:
1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
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Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
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Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!
Ingredients:
4 cups slightly stale Challah bread with crusts, cut into ½-inch pieces
4 large eggs
1 cup whole milk
1 cup whipping cream
¼ cup sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 cup pecans, toasted, chopped
For bourbon sauce:
¼ cup unsalted butter
½ cup sugar
3 tablespoons whipping cream
2 tablespoons bourbon
Pinch of salt
Method:
1. Butter an 8-inch square baking dish. Whisk the eggs, milk, whipping cream, sugar, vanilla extract and salt in a medium bowl. Place the bread chunks and pecans in the prepared dish. Pour the milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate for 2 hours, pushing bread into custard occasionally.
2. Preheat oven to 375°. Place the bread pudding in a large metal baking pan. Add enough water to baking pan to come 1 inch up the sides of the dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes.
3. While pudding is cooking, prepare the sauce: Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.
4. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.
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Biscuits
This mix produces light and fluffy biscuits every time.
Ingredients:
Farm & Larder biscuit mix
¾ cup milk, plus 1 tablespoon
Method:
1. Preheat the oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup milk (set aside 1 additional tablespoon). Add the milk to the dry mixture, and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of milk. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow biscuits to slightly cool before serving.
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Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.
Ingredients:
2 tablespoons butter
2 leeks, sliced crosswise and rinsed well
2 pounds Oyster mushrooms, rinsed and sliced
Sea salt
Freshly-chopped herbs, such as parsley and thyme
Method:
1. Melt the butter in a large skillet over medium heat. Add mushrooms, sprinkle with ½ teaspoon of salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes.
2. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add the herbs and stir until fragrant, about 30 seconds. Serve immediately.
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