Tag: garlic

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JUDI’S RECIPES – WEEK 19 – OCTOBER 13, 2020

October 13, 2020

Hi Everyone,

All the great fall leafy and root vegetables are in full swing now. Today’s recipe is a great cheesy, garlicky turnip dish.

TURNIPS WITH GOAT CHEESE, GARLIC AND SESAME SEEDS

  • 1 head of garlic, halved horizontally
  • 1¼ cups plus 2 TBS olive oil, plus more for drizzling
  • 8 oz goat cheese
  • Kosher salt, freshly ground pepper
  • 1 TBS sesame seeds
  • 1 tsp finely grated lime zest
  • 1 tsp chopped fresh oregano
  • 1 tsp fresh thyme leaves
  • ¼ tsp sumac
  • 12 oz small turnips, peeled, half of them quartered and half thinly sliced.
  • 1 TBS Sherry vinegar or red wine vinegar
  • Cilantro leaves and mint leaves (for serving)

 

  • Heat the oven to 350 degrees. Combine the garlic and 1 1/4 cups of the oil in a small baking dish. Cover the dish with foil and roast until the garlic is golden brown and tender, 45–50 minutes. Let it cool.

  • Remove the garlic from the oil and squeeze it until the cloves slip from the skins. Process the garlic in a food processor along with the goat cheese, 1/4 cup of the garlic roasting oil, and 2 tablespoons of water until smooth (this mixture should be spreadable). Season with the kosher salt and pepper.

  • Meanwhile, toast the sesame seeds in a dry skillet over medium heat until they are golden brown, about 1 minute. Transfer them to a small bowl to cool. Mix in the lime zest, oregano, thyme, and sumac.

  • Toss the turnips in a medium bowl with vinegar and 2 tablespoons of oil, then season them with salt and pepper. Divide the goat cheese mixture among four plates, top with the turnips, the sesame mixture, cilantro, and mint, and drizzle with more oil.

    NOTE: Sumac is a Middle Eastern spice, with a lime-like flavor. It is available in Middle Eastern markets.

    ANOTHER NOTE: Roasted garlic/goat cheese can be made one day ahead, covered and chilled. Bring the mixture to room temperature before using it. The sesame mixture can be made 4 hours ahead. Store it in an airtight container at room temperature.

    I hope you enjoy this dish.

    Have a delicious week!

    Best,

    Judi

 

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 22, 2020

SEPTEMBER 22, 2020

Hi Everyone!

Summer’s over and the harvest continues.

Today we are getting garlic. If you are new to Carnegie Hill CSA, you may not have heard about Stoneledge garlic. I don’t know if it’s the soil or the tender care by our farmers (probably both), but it is superb.

So today, I’m posting a recipe you may have thought about making the last time you dined at a pizzeria: garlic knots! They are easy to make and so delicious! This recipe makes 24 knots.

GARLIC KNOTS

1 lb prepared pizza dough, at room temperature (You can buy this at any supermarket or pizzeria)
All-purpose flour (for dusting)
5 cloves of garlic, finely chopped
garlic powder (for dusting
2 TBS olive oil, plus more for brushing
¼ cup (½ stick) unsalted butter
2 TBS finely chopped parsley
Kosher salt

Divide the dough into 4 pieces, cover with plastic wrap, and let it rise 1–1½ hours. Line 2 rimmed baking sheets with parchment paper.

Working with 1 piece at a time and keeping remaining pieces covered, roll the dough on a lightly floured surface to a 6×4″ rectangle. Cut the dough into six 4×1″ strips. Sprinkle the dough all over with garlic powder, then flour. Roll 1 length of dough on your work surface with your hands to make a cylinder (it will look like a worm). Tie it into a single knot. The ends should just pass through the center without more than a 1″ overhang, so the dough will rise properly  and not look like a bow. Transfer the knot to the prepared sheet. Repeat with the remaining dough. Brush the knots with oil, lightly cover with plastic, and let it rise in a warm spot until puffed, 1–1½ hours.

Preheat the oven to 400°. Bake the knots for 13 to 15 minutes, until golden brown.

While the knots are baking,  melt the butter in a small saucepan over medium heat. Add the chopped garlic and cook, stirring, until just softened, about 2 minutes. Remove from the heat and stir in the parsley and the remaining 2 Tbsp. of oil.  Generously season with salt. Transfer the butter mixture to a large bowl, add the warm knots, and gently toss until coated.

Try to keep from devouring them in the space of a few minutes. They are so good!

HELPFUL HINT: To get the garlic “fragrance” off your hands, just press your hand against something made of stainless steel.

ANOTHER HELPFUL HINT: Eat an apple the next morning. It will clean your breath!

I hope you enjoy this treat!

Have a delicious week.

Best,

Judi

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 15, 2020

SEPTEMBER 15, 202O

Hi Everybody,

I don’t think any of us will ever forget 2020. A year of trial, tribulation and great heroism.

This week we’re getting parsley. Most people consider it a garnish, to be served in a single sprig at the side of a plate. But, much more can be done with parsley.

Today’s recipe is a salad with chickpeas, garlic and parsley.

MARINATED CHICKPEAS WITH CELERY AND PARSLEY SALAD

8 oz. dried chickpeas, soaked in water overnight

5  cloves garlic

1/2 cup olive oil

1/2 cup red wine vinegar

2 tsp salt

1 TBS Dijon mustard

1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

1 bunch celery, thinly sliced

  1. Drain and rinse the soaked beans and boil in fresh water until tender, about 30 minutes.

  2. Coarsely chop the garlic and combine with the oil, vinegar, salt, and mustard.

  3. Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste and correct seasonings.

    HELPFUL HINT: After washing the parsley, wrap it in a towel or paper towel and twist to drain the water.

    That’s it! A very simple recipe that’s very tasty.

    Enjoy!

    Have a delicious week.

    Best,

    Judi

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 8, 2020

September 8, 2020

Hi Everyone,

As the harvest season continues, new delights show up every week.

This week, lovely carrots are coming. So, let’s make carrot hummus! It’s quick and easy and very delicious.

CARROT HUMMUS

1 lb carrots, peeled and cut into 1/2-inch pieces

2 cloves garlic, unpeeled

Extra-virgin olive oil

1 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp ground black pepper

3 TBS tahini

1 TBS chopped fresh cilantro, plus 1 tsp for garnish

juice of 1 lemon

 

  1. Preheat the oven to 400 degrees.
  2. Toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast for 20 – 25 minutes, until the carrots are tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool until just warm. Peel the garlic cloves.
  3. In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons of water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons of olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

HELPFUL HINT: Great dips deserve great dippers. Try pita chips, endive, baby bell peppers, radishes, celery, celeriac, blanched green beans and Persian cucumbers.

Enjoy!

Have a delicious week,

Best,

Judi

 

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JUDI’S RECIPES – WEEK 11 – AUGUST 18, 2020

AUGUST 18, 2020

Hi Everyone,

We are deep into summer, time of juicy tomatoes and crisp peppers, hot and sweet. And cilantro, that herb that people either love or hate.

The famous food writer, Gael Green described it as “that herb I hated right up to the moment I fell in love with it.”

So, it’s a good time to talk about dressings and sauces. Here’s a great cilantro dressing for the season’s salads.

CILANTRO VINAIGRETTE

  • 1 huge bunch of fresh cilantro (2 cups packed)
  • 1/2 cup olive oil
  • 2 TBS white vinegar
  • 1 clove garlic
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 to 1/2 cup water, if needed

Blend everything until it’s smooth. Add the water if you need it. Season to taste.

That’s it! Easy, huh?

How about an all-purpose dipping sauce, good with almost anything (well, I wouldn’t serve it with ice cream, but that’s just me).

THAI CILANTRO DIPPING SAUCE

  • 2 serrano peppers, seeds and ribs removed
  • 4 cloves garlic, 2 smashed, 2 minced
  • 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
  • 2 TBS Asian fish sauce (nam pla or nuoc mam)
  • 1 TBS cooking oil (vegetable oil)
  • 1 tsp Asian sesame oil
  • 1/2 tsp salt
  • 4 boneless, skinless chicken breasts (about 1 1/3 lbs in all)
  • 6 TBS rice wine vinegar
  • 1 TBS sugar
  • 1/4 tsp dried red pepper flakes
  • 1 1/2 TBS water

Light the grill or grill pan, or preheat the broiler. In a blender or food processor, puree the serranos, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 tsp of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.

Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook it until just done, about 5 minutes longer.

Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass bowl and let it cool. Add the minced garlic, the 1TBS chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

This dipping sauce can be used with anything from steak to fish.

I hope you enjoy these easy summer-friendly sauces.

Have a delicious week!

Best,

Judi

 

 

 

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JUDI’S RECIPES – WEEK 3 – JUNE 23, 2020

JUNE 23, 2020

Hi Everybody,

It is hot, hot, hot! And humid too.

This is great weather for eating vegetables. They contain a lot of water and will help to cool your body.

This week’s recipe is for rigatoni with a kale sauce. Even if you hate kale, you’ll love this dish. If you absolutely refuse to try kale, you can use spinach instead. This recipe is quick and very easy to make.

RIGATONI WITH KALE SAUCE

 

  • Kosher salt, to taste
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 smashed or chopped cloves of garlic, peeled
  • 1 lb kale with the thickest ribs removed
  • Freshly ground black pepper, to taste
  • ½ lb rigatoni (or fusilli or penne or anything else you like)
  • ¾ cup coarsely grated Parmigiano- Reggiano cheese

1. Bring a large pot of water to the boil and add a generous amount of salt.  Heat the olive oil and garlic over medium heat and watch so the garlic doesn’t brown. When the garlic starts to sizzle, reduce the heat to low, and cook very gently until the garlic is soft and begins to turn light gold, about 5 minutes. Remove it from the heat and set aside.

2. When the water is boiling, add the kale leaves, and cook until they are tender, but not mushy, about 5 minutes. Pull out the hot kale leaves with tongs, and put them into a blender. (Don’t drain the water from the pot; you’ll use that same boiling water to cook the pasta.) Add the garlic and oil to the blender, along with a splash of hot water from the pot if you need some more liquid to process the kale. Blend into a fine, thick green purée. Taste the mixture, and adjust the seasoning by adding salt and pepper, then blending again.

3. Add the pasta to the boiling water, and cook until it is al dente. Ladle out about a cup of the pasta water to save for thickening and finishing the sauce, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss the mixture until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve right away, topping with an extra swirl of olive oil and the rest of the grated cheese.

Serves 2.

HELPFUL HINT; The sauce can be made a day ahead and refrigerated overnight in a container with a tight lid.

ANOTHER HELPFUL HINT: If you want to pump up the flavor of this dish, you can add lemon, hot pepper flakes or garlic scapes for some zip.

Enjoy! And let me know if you feel any differently about kale now.

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.

  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi

 

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JUDI’S RECIPES – WEEK 12 – AUGUST 20, 2019

August 20, 2019

Welcome to Week 12! I hope everyone has a wheeled cart or enormous muscles . We are getting 14 different items this week!

One of the most questioned items  all season is undoubtedly the tomatillo. Many people don’t know what to do with them . But, I’m here to help.

Let’s begin with identifying a tomatillo. What is it? The dictionary definition of the tomatillo is “a small edible fruit that is purplish or yellow when ripe, but is most often used when green for salsas and preserves.”

Today’s recipe is not a salsa or a preserve. It’s a great appetizer or tapa and, in honor of the ongoing heat and humidity, it’s served cold.

 

 

TAPAS TOMATILLOS

INGREDIENTS

4  medium tomatillos, husks removed, rinsed and quartered
1 tsp kosher salt
1/2 tsp sugar
1/2 ciabatta loaf
1 TBS olive oil, plus more for drizzling
1 garlic clove, finely grated
1 small green tomato, thinly sliced (optional)
Flaky sea salt
DIRECTIONS
  1. Toss the tomatillos, kosher salt, and sugar in a small bowl. Gently massage them until they feel soft and juicy. Cover them and let them stand at room temperature, tossing occasionally, until the tomatillos have released some of their liquid. This should take at least 4 hours and up to 12 hours.*
  2.  Preheat the oven to 300 degrees. Slice the ciabatta in half crosswise (as if you are making a sandwich). Slice each piece in half lengthwise, then cut each strip on a diagonal into  4″ pieces. Drizzle 1  tablespoon of oil over the bread and rub or brush each piece to evenly distribute the oil. Place the bread on a baking sheet and bake until browned all over, dried out and crisp. This will take about an hour. Let cool.*
  3. Meanwhile, transfer the tomatillos to a food processor while leaving the juices in the bowl. Pulse the tomatillos until they are finely chopped but not smooth (the mixture should look pulpy with little bits of skin). Transfer to a bowl and add the garlic.

  4. Spoon the tomatillo mixture over the toast, then drizzle some of the reserved juices over. Top with the green tomatoes, if you are using them, drizzle with oil and sprinkle with sea salt.

*HELPFUL HINT: The tomatillo mixture can be made 1 day ahead. Cover and chill. The toast can also be made ahead and kept in an airtight container overnight.

I hope you enjoy this – it’s a little different and  it’s very refreshing. Terrific with a cool drink.

Have a deiciousweek!

Best,

Judi

 

 

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JUDI’S RECIPES -WEEK 9 – JULY 30, 2019

Greetings Everybody,

Tomatoes are here! The share is small this week, but it’s just the beginning. More to come!

We’re also getting fresh, crisp green beans this week. They make a wonderful summer side dish. Today’s recipe combines them with lemon and garlic, a tasty, light summer treat.

 

LEMON GARLIC GREEN BEANS

INGREDIENTS

1 1/2 lbs green beans, cleaned and trimmed

1-2 TBS olive oil (depending on pan size; you’ll basically  need enough to cover the pan and coat the green beans)

4 TBS, butter, salted

4 tsp fresh lemon juice

1/2 tsp garlic powder (if you really like garlic, add more)

additional salt and pepper to taste

 

Instructions

  1. Fill a large bowl with ice water. Set aside.
  2. In a large pot of boiling, salted water cook green beans for about 3 minutes.
  3. Drain the beans and put them into the bowl of ice water. Allow them to cool completely. Once they are cool, drain them and eiher use in this recipe right away or cover and refrigerate for up to two days, until you are ready to finish this recipe.
  4. Heat the olive oil in a large skillet over medium heat. Add the green beans and butter to the pan, tossing them to coat with oil and butter.
  5. Add the lemon juice, garlic powder, salt and pepper. Continue to toss the beans, cooking for about 3 minutes.
  6. Add more salt and pepper as needed to taste.

Simple and delcious!

HELPFUL  HINT: You can really use any seasoning for this dish. I like grated parmesan cheese, whole roasted cloves of garlic, sesame seeds, onions, grated ginger and/or  soy sauce.

Enjoy and stay cool, if you can.

Have a delcious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 5 – JULY 2, 2019

JULY 2, 2019

Greetings everyone! Yup  – finally summer. It’s hot and humid and still doing a lot of raining. This, of course, may be uncomfortable for people, but it’s great for vegetables.

This week we’re getting one of our most popular vegetables – sugar snap peas, so delicious, they don’t always make it into a recipe at our house. We just pull the strings and eat them.

And you must remember to pull the strings, too. Just break off the stem and gently pull the strings down to the other end of the pod.

SUGAR SNAP PEAS WITH GARLIC AND PANKO

INGREDIENTS

1/2 lb sugar snap pies, washed, dried and trimmed

1/4 c panko bread crumbs

1/4 grated parmesan cheese

1 TBS grated garlic, dried minced garlic or chopped fresh garlic

3 TBS olive oil or olive oil infused with your favorite herbs (widely available in supermarkets and groceries)

 

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Mix the panko crumbs, the parmesan cheese and the garlic.

3. Toss the peas with the olive oil

4. Toss the pea mixture with the bread crumb mixture

5. Spread on a baking sheet and roast for 15 – 20 minutes

HELPFUL HINT – you may want to use a sheet of parchment paper to line the baking sheet. It will make cleanup much easier.

Enjoy!

Have a wonderful, fun-filled and safe July Fourth holiday. And have a delicious week!

Best,

Judi