9/23/2008
Broccoli
Butternut Squash
Carrots
Escarole
Golden Beets
Mustard Greens
Parsley
White Potatoes
Gala apples
McIntosh apples
Fall is in the air and in our basket too… I LOVE getting the first winter squashes of the season! They are so tender and delicate… Definitely different than the way they’ll taste after several weeks in a cold room. One of my favorite things to do with winter squashes is to bake them until tender and purée the flesh in a food processor. I either use the purée right away or freeze it in small batches to make recipes all winter long. To honor our butternut squash, let's make a beautiful old-fashioned cake — but with a modern twist. This butternut squash and apple teacake, with a surprising but delicious candied-ginger and pine-nut streusel, is made without butter or too much sugar - so it’s light and moist without being rich!
What can I say about escarole? There are so many wonderful ways to enjoy it! Since it is early in the season, I’ll serve it with a lemony vinaigrette, crunchy apple slices and some tangy local cheddar cheese. I particularly love the Bobolink cave-ripened cheddar that I get at the Union Square Green Market. It’s the best I’ve ever had and it pairs perfectly with the escarole. (On a side note, get to the market early because they usually sell out by 10am!) By the way, the mustard greens would also be perfect in this salad – either on its own or mixed with the escarole… It will add a little zing to it for sure!
Earlier in the season, I shared a recipe for sautéed green beans with lemon zest… That is exactly what I’ll do with my head of broccoli. Follow the recipe from August 4th. Cut the florets in 1 1/2"pieces and blanch for 2 minutes, until just tender. Then proceed with the recipe… It’s heaven!
And how about roasting the potatoes, carrots and golden beets together this week! Follow the recipe from September 9th for the roasted new potatoes: omit the herbs and bake. When you are ready to serve, finely chop some of that gorgeous parsley and sprinkle on the veggies… I bet even the most picky eaters will devour this dish and won’t even notice you sneaked in the beets!
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter click here: foodandstyle.com
Butternut Squash–Apple Cake with Ginger Streusel – Makes 1 cake (8 servings)
Escarole with Raw Milk Cheddar, Apples, Lemon–Maple Vinaigrette and Roasted Walnuts – Serves 4
September 23, 2008
In your basket
Broccoli
Butternut Squash
Carrots
Escarole
Golden Beets
Mustard Greens
Parsley
White Potatoes
Gala apples
McIntosh apples
Fall is in the air and in our basket too… I LOVE getting the first winter squashes of the season! They are so tender and delicate… Definitely different than the way they’ll taste after several weeks in a cold room. One of my favorite things to do with winter squashes is to bake them until tender and purée the flesh in a food processor. I either use the purée right away or freeze it in small batches to make recipes all winter long. To honor our butternut squash, let's make a beautiful old-fashioned cake — but with a modern twist. This butternut squash and apple teacake, with a surprising but delicious candied-ginger and pine-nut streusel, is made without butter or too much sugar - so it’s light and moist without being rich!
What can I say about escarole? There are so many wonderful ways to enjoy it! Since it is early in the season, I’ll serve it with a lemony vinaigrette, crunchy apple slices and some tangy local cheddar cheese. I particularly love the Bobolink cave-ripened cheddar that I get at the Union Square Green Market. It’s the best I’ve ever had and it pairs perfectly with the escarole. (On a side note, get to the market early because they usually sell out by 10am!) By the way, the mustard greens would also be perfect in this salad – either on its own or mixed with the escarole… It will add a little zing to it for sure!
Earlier in the season, I shared a recipe for sautéed green beans with lemon zest… That is exactly what I’ll do with my head of broccoli. Follow the recipe from August 4th. Cut the florets in 1 1/2"pieces and blanch for 2 minutes, until just tender. Then proceed with the recipe… It’s heaven!
And how about roasting the potatoes, carrots and golden beets together this week! Follow the recipe from September 9th for the roasted new potatoes: omit the herbs and bake. When you are ready to serve, finely chop some of that gorgeous parsley and sprinkle on the veggies… I bet even the most picky eaters will devour this dish and won’t even notice you sneaked in the beets!
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter click here: foodandstyle.com
Butternut Squash–Apple Cake with Ginger Streusel – Makes 1 cake (8 servings)For the streusel
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts
For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins
1–9” non-stick round cake pan – buttered
Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.
Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.
Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.
Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.
Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 50 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts
For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins
1–9” non-stick round cake pan – buttered
Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.
Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.
Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.
Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.
Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 50 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.
Escarole with Raw Milk Cheddar, Apples, Lemon–Maple Vinaigrette and Roasted Walnuts – Serves 4For the roasted nuts
1/2 cup walnut halves
1 teaspoon walnut oil (or olive oil)
pinch sea salt
freshly ground black pepper to taste
For the vinaigrette
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon maple syrup
3 1/2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 head escarole – rinsed, spun dry, leaves torn in 2” pieces
1/2 Gala apple – unpeeled and cut into 12 slices – 1/8” thick
4 oz raw milk aged cheddar – cut in 12 slices – 1/8” thick
2 tablespoons finely chopped fresh chive
Step 1: In a small bowl, place the walnuts, walnut oil, salt and freshly ground black pepper to taste. Toss well. Heat a small heavy-bottomed skillet to medium-high heat. Add the walnut mixture, toss well and sauté for 3 to 4 minutes, stirring constantly, until the nuts are golden. Transfer to a small bowl and set aside.
Step 2: In a small bowl, whisk the lemon juice, maple, oil, salt and pepper to taste until well blended. Set aside.
Step 3: Place the escarole in a large bowl. Drizzle 3/4 of the vinaigrette over the greens and toss well. Place a small mound of greens at the center of each plate. Tuck into the salad 3 apple slices. Do the same with the cheese. Drizzle with 1/2 teaspoon of the leftover vinaigrette. Top with a few walnuts. Sprinkle with the chives and freshly ground pepper and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
1/2 cup walnut halves
1 teaspoon walnut oil (or olive oil)
pinch sea salt
freshly ground black pepper to taste
For the vinaigrette
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon maple syrup
3 1/2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 head escarole – rinsed, spun dry, leaves torn in 2” pieces
1/2 Gala apple – unpeeled and cut into 12 slices – 1/8” thick
4 oz raw milk aged cheddar – cut in 12 slices – 1/8” thick
2 tablespoons finely chopped fresh chive
Step 1: In a small bowl, place the walnuts, walnut oil, salt and freshly ground black pepper to taste. Toss well. Heat a small heavy-bottomed skillet to medium-high heat. Add the walnut mixture, toss well and sauté for 3 to 4 minutes, stirring constantly, until the nuts are golden. Transfer to a small bowl and set aside.
Step 2: In a small bowl, whisk the lemon juice, maple, oil, salt and pepper to taste until well blended. Set aside.
Step 3: Place the escarole in a large bowl. Drizzle 3/4 of the vinaigrette over the greens and toss well. Place a small mound of greens at the center of each plate. Tuck into the salad 3 apple slices. Do the same with the cheese. Drizzle with 1/2 teaspoon of the leftover vinaigrette. Top with a few walnuts. Sprinkle with the chives and freshly ground pepper and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
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