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Written by Michael Costa
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Tuesday, 16 February 2010 21:24 |
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 If root vegetables were currency, I’d be a very rich man right now.
That’s because here in Chicago, it’s February. And when I receive my weekly CSA box this time of year, I’m acquiring loads of root vegetables: turnips, parsnips, onions, ginger, beets, potatoes, carrots, celery root, burdock root and more.
Even though I’ve received some items from local greenhouses recently, they’ve been limited so far to spring mix sprouts (a blend of red radish, snow pea and sunflower), rosemary sprigs, and watercress—delicious, but not exactly the bounty of July.
While it might seem easier to just throw my hands up and order a pizza, it’s definitely more satisfying to take those root vegetables and make a hearty pot of meatless goulash. Here’s a recipe my wife and I use when the root vegetables start to pile up. It’s a flexible dish that tastes great served over brown rice with a dollop of sour cream on top. (For recipe, click "Read more.")
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Written by Ann Shepphird
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Thursday, 28 January 2010 16:47 |
 The Sheraton Keauhou Bay Resort & Spa on the Big Island of Hawaii recently added a farmers market to its offerings. Each Wednesday from 8 a.m. to noon, the front lawn of the hotel is filled with stands featuring local fruit, vegetables, coffee, flowers and crafts. The market is an addition to the one held each Saturday morning at the Keauhou Shopping Center.
The resort’s executive chef, Eric Lelinski, is often found at the market, showing people how they can prepare some of the produce they’re purchasing and looking for items that will inspire the dishes served that night at the resort’s Kai restaurant.
Chef Lelinski was kind enough to share one of those recipes with us, a Big Island Hamakua Mushroom Risotto, which serves six and can be used to accompany steaks or seafood. (For recipe, click "read more").
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Written by Cal-a-Vie Executive Chef Jason Graham
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Sunday, 13 December 2009 02:20 |
 INGREDIENTS
12oz whole tenderloin of beef, trimmed
4-6 large multi-colored ripe Heirloom tomatoes
4 medium red potatoes
½ lb flat green beans
2 t each chopped – fresh thyme, rosemary
1 T fresh puree of garlic
¾ cup Extra Virgin Olive Oil
4 t Balsamic Vinegar
1 large shallot, diced small
½ cup Microgreen (any type)
2 T fresh basil, julienne
Nonstick Spray
Kosher salt / black pepper (season to taste)
PREPARATION
1. Preheat oven to 400 degrees. For the potatoes, slice in half and place potatoes in a medium bowl, add 1 T extra virgin olive oil and liberally spray with nonstick spray. Lightly coat the baking sheet with nonstick spray and place potatoes flat on the sheet. Place in the oven and bake for 20 minutes. Turn when golden brown and continue to cook for another 20 minutes or until potatoes are soft when pierced with a knife. Remove from the oven, place the potatoes back into a small bowl and add fresh rosemary and thyme, garlic puree and salt and pepper to taste. Place the potatoes back onto the baking sheet and cook for another 5 minutes. Remove from the oven and set aside.
2. For the tomatoes, prepare a large dinner plate or serving dish. Core the tomatoes and slice widthwise ¼ inches and lay flat on plate (or serving dish). Season the tomatoes lightly with salt and pepper and evenly distribute the balsamic vinegar and 4 T extra virgin olive oil over the tomatoes. Place diced shallots and basil evenly to cover the tomatoes. Place the dish in the refrigerator up to 4 hours. Half an hour before serving, remove and place at room temperature.
3. For the green beans, bring water and a large pinch of salt in a medium sauce pot. Once the water boils, add the green brings and bring back to a boil. Cook for 20-30 seconds and remove. Drain from water and place green beans in a small saucepan. Add 1T extra virgin olive oil and season to taste with salt, and then set aside.
4. For the meat, place a medium sauce pan on medium heat and add remainder of the extra virgin olive oil. Season the tenderloin liberally with salt and pepper. As soon as the saucepan begins to smoke, place the tenderloin down on one side, searing it until golden brown. Repeat this on all sides and on the last side; place the saucepan with tenderloin into the 400 degree oven. Cook for 10-12 minutes or until internal temperature reaches 130 °F (use a meat thermometer if necessary). When the tenderloin reaches the desired temperature remove from oven and the pan and set it on a cutting board and let rest for 5 minutes before cutting.
5. To complete, on a large dinner plate place the 3 of the marinated tomatoes in a straight line, north to south, overlapping. Put the potatoes into the oven for a minute or two to quickly warm them and warm the green beans in the pan for about 30 seconds, just until hot. Plate the green beans horizontal to the tomatoes on the plate. Place two potatoes leaning against the green beans. Carefully slice the tenderloin into three 1-ounce medallions and lay atop each tomato. Garnish plates with microgreens.
Yields 4 servings
Nutrition per serving
CAL 286 / FAT 9g
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Written by Executive Chef Craig Strong
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Wednesday, 11 November 2009 01:19 |
 Serves 4
INGREDIENTS
8 scallops
2 teaspoons olive oil
RISOTTO
1 onion finely diced
1 tablespoon butter
1 cup risotto rice
1 cup white wine
4 cups chicken stock
3 tablespoon parmesan
cheese
1 tablespoon butter
salt
SPINACH PUREE
2 cups spinach
4 quarts water
1 tablespoon salt
PORT WINE TRUFFLE SAUCE
1 bottle port wine
1 can truffle juice
1 quart cream (Click "read more" for method.) |
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Written by Executive Chef Craig Strong
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Wednesday, 11 November 2009 01:15 |
 Serves 4-6
FOR THE PASTA
1 ¾ cups flour
6 egg yolks
1 whole egg
1 teaspoon olive oil
FOR THE FILLING
2 cups butternut squash, peeled and diced
1 tablespoon butter
salt and pepper to taste
pinch of nutmeg
¼ cup cream
FOR THE SAUCE
¼ cup hazelnuts, toasted and chopped
20 sage leaves
3 tablespoons butter
salt and pepper to taste (Click "read more" for method.) |
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Written by Ann Shepphird
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Friday, 18 September 2009 16:14 |
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 With a farm stand that has become a Martha's Vineyard institution (attracting everyone from celebrities and islanders to foodies and restauranteurs), Morning Glory Farms was started 30 years ago when the Athearn family bought a tractor and set up a table to sell their vegetables. The story of the Athearns and their family farm -- plus 70 recipes inspired by their produce -- can be found in the new book “Morning Glory Farm and the Family That Feeds an Island” by Tom Dunlop, with photographs by Alison Shaw.
Here, in an excerpt from the book, are some tips from Morning Glory Farm on picking the perfect ear of corn along with a recipe for corn muffins (as we enter these last few weeks of corn season):
The crop that invariably earns so much affection at Morning Glory is the corn. So what makes Morning Glory corn snap with such exceptional sweetness in the mouth? According to the Athearns, you can answer this question three ways—none of them perfectly correct by themselves. The first is the types of corn they grow. After thirty years in the business, the family relies on ten or twelve varieties, bred to various degrees of sweetness. When there are two types on sale at the farm stand, customers often ask Jim Athearn which is the sweetest. He answers, “Well, this one is, but maybe that’s not the question you want to ask. Maybe it’s, ‘Which one tastes better?’” Among his favorite varieties is Silver Queen. It’s neither as sweet nor as tender as Delectable, a popular sugar-enhanced variety; still, it has “a character to its flavor that I’ve been trying to describe to people for years, but haven’t managed to.” The second factor: how it’s harvested. (Click "read more" for whole post and corn muffin recipe.) |
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