Mashed Turnips
This delicious side dish boasts a beautiful golden color thanks to the combination of yellow Ball turnips and German Butterball potatoes.
Ingredients:
4 Ball turnips, peeled and cubed
2 medium-sized German Butterball potatoes
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh sage, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and sage and sauté until the garlic and sage are fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
3. Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, add salt and pepper.
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Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Ingredients:
Farm & Larder galette dough, chilled
1 Lady apple
2 red pears
2 tablespoons butter
2 shallots
½ cup Rogue Creamery smokey blue cheese
¼ cup walnuts, chopped
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and pears and slice into ¼-inch thick pieces. In a small skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple and pears slices over the pastry to within an inch of the edge. Spread the shallots over top in an even layer, then fold the pastry edge up and over the fruit mixture to create a 1-inch border.
3. Bake for about 40 minutes, until the pastry is starting to brown and the fruit is tender. Sprinkle the galette with chopped walnuts and bake an additional 10 minutes, then remove from the oven and sprinkle over the crumbled blue cheese. Transfer the pan to a rack and let the galette cool. Slice into wedges and serve warm or at room temperature.
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Root Ribbons with Sage
This stunning salad from local chef Jerry Traunfeld adds just a touch of sweetness to winter vegetables.
Ingredients:
2 pounds root vegetables, such as parsnips
3 tablespoons butter
¼ cup coarsely-chopped sage
1 tablespoon maple syrup
2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper
Method:
1. Wash and peel the parsnips and discard the peelings. Continue to peel the parsnips from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until left with cores that are too small to work with.
2. Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice and about ½ cup of water.
3. Continue to cook the vegetables over medium heat, turning them with tongs every minute or so, until all the liquid boils away and the ribbons are glazed and tender, about 10 minutes total. Serve right away, or cool and reheat in the skillet when ready to serve.
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Pickled Matsutake Mushrooms
Considered a delicacy in Asia, these spicy mushrooms are wonderful pickled. Serve this relish atop roasted chicken to rave reviews!
Ingredients:
1 pound Matsutake mushrooms, cut into slices
4 scallions, minced
3 tablespoons dry sherry
3 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon soy sauce
Sea salt
Method:
1. Preheat an oven broiler and broil the mushrooms until brown.
2. Combine all the other ingredients in a small saucepan and boil for 5 minutes. Cool. Place the mushrooms in a glass or ceramic baking dish, pour the liquid over, and store in the refrigerator at least 1 day before serving.
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Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.
Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup
Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.
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Roasted Matsutake Mushrooms
Another delightful preparation of these truly special mushrooms.
Ingredients:
½ pound Matsutake mushrooms
4 tablespoons olive oil
¼ cup dry white wine
Juice of a lemon
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°. Break up the Matsutake into 2-inch pieces. Take a large piece of tin foil and fold it into the shape of a bowl. Place the Matsutake chunks into the tin foil.
2. Drizzle with olive oil, juice of a lemon, white wine and salt and pepper to taste. Fold the foil over so that the mushroom are completely sealed.
3. Roast packet in the oven for 15 minutes, until mushrooms are soft. Serve warm.
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Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.
Ingredients:
1 head cauliflower
¼ cup milk
2 tablespoons butter
1 hard-cooked egg, peeled and finely chopped
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Trim cauliflower and break or cut into small florets. Put the florets in a saucepan and cover with water. Add a dash of salt and the milk. Bring to a boil and simmer for 10-15 minutes, or until cauliflower is tender. (Do not overcook.) Drain and keep warm.
2. Heat butter in a nonstick skillet, then add cauliflower. Toss and cook over medium heat until cauliflower pieces start to color.
3. Add egg, parsley and salt and pepper to taste. Toss together and serve warm.
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Marinated Lebnah Cheese with Fresh Herbs
Flecked with herbs and drizzled in olive oil, this creamy cheese is a wonderful appetizer; just pair with fresh bread.
Ingredients:
2 cups Farm & Larder Lebnah cheese
½ cup high-quality olive oil
3 tablespoons minced fresh herbs, such as tarragon, parsley and chives
½ teaspoons grated lemon zest
Sea salt and fresh ground pepper
Method:
1. Roll cheese into ½ -inch balls. Place in small jar or bowl.
2. Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper.
3. Pour mixture over cheese in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
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Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.
Ingredients:
1-2 celery roots, trimmed, peeled and cut into 1-inch cubes
1-1½ pounds fingerling potatoes, peeled and cut into ¾-inch cubes
2 cups chicken broth or water
2 cups whole milk
3 garlic cloves, peeled
3 thyme sprigs
1 bay leaf
4 tablespoons unsalted butter, at room temperature
Sea salt and fresh ground pepper
Method:
1. Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.
2. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash the vegetables until coarsely pureed and then add in the butter. Season with salt and pepper and serve warm.
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Sautéed Beets & Swiss Chard Greens
Cooked in butter and wine, this comforting side dish makes use of both flavorful beets and beet greens.
Ingredients:
4-6 Chioggia beets with greens
1 bunch rainbow Swiss chard
3 tablespoons butter
1 shallot
2 tablespoons dry white wine
2 tablespoons water
Sea salt and fresh ground pepper
Crumbled goat cheese (optional)
Method:
1. Scrub and peel beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into ¼-inch rounds. Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens.
2. In a large sauté pan, melt butter. Sauté shallots. Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss in a pinch of salt. Reduce heat and sauté beets, turning over occasionally to ensure even cooking.
3. Cook for about 15 minutes or until beets begin to glaze and become tender; add greens and chard. Sauté for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings. Garnish with fresh-cracked pepper and crumbled goat cheese, if desired.
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