Cream of the Crop 2024 Recipe Week 2: Potato and Onion Roast

 

Recipe of the Week:  Potato and Onion Roast

Potato and Onion Roast by Nandita Venkatesan This is a simple Indian side dish that goes with any meal (especially rice and dal). Ingredients 3 large potatoes 1 large Onion 4-5 dried curry leaves 1/2 teaspoon Turmeric powder 3/4 teaspoon red chilli powder 3/4 teaspoon cumin seeds 3/4 teaspoon ajwain ( traditional indian spice)  or dried thyme ( similar tasting substitute) 1 pinch of asafoetida powder ( or garlic powder) oil + salt to taste ( obviously tastes better if you use more :) ) cilantro to garnish Step 1.  Thoroughly boil the potatoes - I pressure cook them in an instant pot with a cup of water at the bottom for 5-7 minutes. Finely mince the onion. Step 2. Add 1.5 tablespoons of oil to a saute pan. Add optional asafoetida powder and wait for it to splutter. Once the oil starts to splutter, add curry leaves, cumin seeds, ajwain (or dried thyme). Step 3. After about 30 seconds, add the onion and saute until the onions turn soft and brown. If you are afraid of burning them, lower the heat and salt the onions - it keeps the onions from burning. Step 4. In the meantime, chop the boiled potatoes to 1 inch cubes ( or forkable sizes). Once the onions are browned, add the potatoes and toss. Step 5. Cover the pan for 1 minute and wait for the potatoes to get a little crispy. Then add the turmeric powder and chilli powder and toss. Cover for another minute. Feel free to add more oil to get the potatoes nice and crispy. Step 6. Once the potatoes look a bit roasted on the outside, add salt to your taste and toss. Garnish with chopped cilantro. Step 7.  Serve with anything :)  I prefer to serve with rice and a nice dal. Nandita Venkatesan       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).

Cream of the Crop Recipe Week 21: Red Kuri Squash Bread

 

Red Kurt Squash Bread

by Kurt Flehinger and Joelle Floyd

This is a great way to use the red kuri squash we’ve all received.  Red kuri squash is sweeter and creamier than pumpkin and makes a delicious sweet bread.

INGREDIENTS:

1 medium sized red kuri squash (1 1/2 - 1 3/4 c. puree)

1/2 c. melted butter (substitute:  1/2 c. canola oil)

1 2/3 c. sugar

3 eggs

2 1/4 c. all purpose flour

1 1/2 t. baking powder

3/4 t. baking soda

3/4 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground ginger

1/4 t. ground cloves

Topping

1 T. sugar

1 t. cinnamon

1. Preheat oven to 375 degrees.
2. Cut red kuri squash in half, scrape out seeds.  Drizzle with a little canola oil and place cut side down on a parchment paper lined roasting pan.  Roast for 45 minutes until soft.  Remove from oven and allow to cool.
3. Scrape squash out from the skin and puree in food processor.
4. Add squash puree, butter, sugar, eggs in a large bowl and whisk to combine.
5. In another large bowl whisk together flour, baking powder, baking soda, salt and spices.
6. Sprinkle dry ingredients onto bowl of squash mixture and fold gently just until combined.
7. Pour batter into greased 6 c. bread pan.

8. Sprinkle sugar/cinnamon topping onto bread.

9. Bake in center of oven for 70 minutes, until toothpick comes out clean.

10. Allow to rest for at least 20 minutes and remove from pan.

Special Treat:  Keep the seeds that you scrape from the squash.  Rinse the seeds, dry them and sprinkle with a little neutral oil and salt and roast at 300 degrees until crisp and just starting to change color (about 30 - 45 minutes), stirring every 15 minutes.

Cream of the Crop Recipe Week 20: Minestrone-ish

 

Minestrone-ish Soup

When those temps start to dip, I start to dream of soups and stews. This interpretation of a minestrone puts to use a TON of veggies from this week's box.
Hearty and healthy - enjoy! 

INGREDIENTS:

1 onion
1 carrot, peeled
2-3 cloves of garlic
1/2 head of cabbage
1 zucchini

1/2 head of escarole
2-3 tomatoes
6-8 cups of water
1 can beans of your choice - I'm using garbanzo purely because its what I had on hand
1/3-1/2 box of small shaped pasta
2-3 bay leaves
assorted herbs of your choice - I'm using thyme and oregano that I dried from earlier this season
salt and pepper to taste

Soup's on!

1. Prep time: dice your onion and peeled carrot
2. Double time: Over medium heat sauté your onion and carrot in a bit of olive oil (8ish mins). MEANWHILE, chop your garlic and set aside. Also, quarter and then slice your zucchini, chop your tomatoes, and your 1/2 head of cabbage.
3. Let's add: Once your onion and carrot are starting to soften, add your garlic to the pot. Let this cook for 1ish minute before adding the other prepared veg (zucchini, tomatoes, carrot). Pour 6-8 cups of water over the veg. Add bay leaves, herbs, salt and let come to a simmer partially covered (soup will simmer for at least half an hour, until the veg starts to soften). 
4. Meanwhile: Wash and rip the escarole into medium sized pieces. Drain and rinse your beans. 
5. Finishing touches: When you notice the veg is starting to get to your desired softness put on a small pot to boil your pasta. While the pasta water comes to a boil, add escarole by handful into the soup letting it wilt into the broth. Add beans and keep over low heat letting everything combine. 
6. Noodle and serve! Once the pasta is cooked and the soup is thoroughly combined, add the noodles to the soup - feel free to use additional pasta water to thin it further if needed. Taste and adjust seasoning. ENJOY!

Tips and Tricks: Cooking up some squash this fall? Save those seeds! Squash seeds make for an awesome snack. Rinse thoroughly, dry thoroughly, and then roast in the oven with a bit of salt, pep, and any additional seasonings you love! I like to add some curry powder to mine 

 

Cream of the Crop Recipe Week 19: Spaghetti Squash Pasta

 

Cream of the Crop Recipe: Spaghetti Squash Pasta

CALLS FOR SPAGHETTI SQUASH, TOMATOES, OREGANO, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 45 minute cook time Spaghetti Squash 2 spaghetti squash, halved, seeds removed olive oil salt, pepper to taste Pasta Sauce 1 container tomatoes 4 tbsp olive olive 1 onion, chopped 5 garlic cloves, smashed 3 tbsp tomato paste oregano, chopped, to taste parsley, dried or fresh, to taste hot pepper, chopped, seeds removed, to taste     Recipe: 1. Set oven to 400F 2. Oil, salt, and pepper squash halves, placing them inside down on parchment paper. Roast for 35-45 minutes until al dente.  3. While squash is in oven, flash boil tomatoes for 60 seconds! This will release the tomato skins from their flesh. 4. Strain tomatoes from water, run under cold water, and peel. 5. Heat olive oil on medium-medium low heat. Add onions, garlic, tomato paste, salt and pepper, stirring until onions are translucent. 6. Add chopped tomatoes, hot pepper, and a dash of water or broth. Reduce. 7. When sauce begins to bubble lightly, add herbs and any additional seasonings. Allow sauce to reduce for 30 minutes, softening all ingredients. 8. Remove spaghetti squash from oven, using a fork to grate the tenderized squash noodles into a serving bowl. 9. Blend sauce using an immersion or stand up blend (be careful if the sauce is still hot!) 10. Top dish with cheese and herbs of your liking! Enjoy! Tip: TOO REDUCED? Did your sauce over-reduce? no worries! Just add a few tablespoons of vegetable or chicken stock and 1 tbsp of tomato paste!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).

Cream of the Crop Recipe Week 18: Apple Pie

 

APPLE PIE

I don't know about you, but I have a certain surplus of apples in my fridge right now.
Pie is a great way to put that fruit to use!

 

INGREDIENTS:
pie crust (or make your own)
5-7 apples depending on size
2/3 cup granulated sugar + a little for sprinkling on top
1/3 cup cornstarch
zest and juice of one lemon
dash of cinnamon
dash of ginger
small dash of nutmeg
pinch of salt
2 ish tablespoons butter
1 egg
 

LET'S MAKE A PIE!

1. PREHEAT the oven to 425 and place a sheet tray inside on a middle rack.
2. PREP THE APPLES: Peel, core and chop your apples into bite sized chunks
3. MAKE THE FILLING: Combine prepped apples, 2/3 cup sugar, 1/3 cup cornstarch, pinch of salt, juice and the zest of one lemon, ginger, cinnamon, and nutmeg in a bowl. Give a good mix to combine well. You could absolutely swap the spices out here for any other wam spices that you've got on hand! Once mixed, pop that filling in the fridge. 
4. PREP YOUR CRUST: As mentioned in my sour cherry pie recipe....I do enjoy a good pie crust making (once a year on thanksgiving). Today is not that day... for me, so I picked a store bought crust. Feel free to make your own if you're feeling ambitious! If you, like me, opt to buy a frozen crust, just be sure to sit it out on the counter to thaw. We'll use one half of the crust to line the pie plate and then the other for the top of the pie.
5. ASSEMBLY: Once the pie plate is lined, grab your filling and pop it into the pie plate on top of your bottom crust. We'll dollop a few dabs of butter on top of the fruit filling. Time for the top crust! Lay the top crust over top of the pie and crimp around the edges to seal. Using a small, sharp knife slice a few air holes into the top crust (I did mine from the center but I welcome your creative designs!)
6. ASSEMBLY PART 2: Once fully assembled whisk up your single egg and brush it over the exposed top crust. Sprinkle a bit of granulated sugar on top of egg wash.
7. FREEZE: Pop the assembled pie in the freezer for 15-20mins to chill before baking
8. BAKE: It's time! Pop that pie in the oven on top of a baking sheet. Bake at 425 for 30 mins and then DROP THAT OVEN TEMP to 325 for another 50-60+ mins. Get ready for your apartment to smell delicious!
9. CHILL AND ENJOY: When its done, let the pie cool a bit (always the hardest part of baking for me) slice and enjoy. This would be awesome with a little whipped cream or vanilla ice cream.

TIPS AND TRICKS:
Pies like to hang out in the oven for a long time. I love to multitask when I'm baking and prep something else using a similar oven temp at the same time! Today I put that long cook time to use to make a baked zucchini and eggplant dish. No time to waste! 

Stuffed Delicata Squash Boats

 Stuffed Delicata Squash Boats

by Kurt Flehinger

 

Ingredients 

2 Delicata Squash

4 T. Olive Oil

2 T. Maple Syrup

4 C. Chicken/Vegetable Stock

2 Small Leeks Sliced Into Thin Rounds

1 ½ t. cumin seed

1 C. Brown or Green Lentils

1 C. Brown Rice

1 C. Chopped Parsley

½ C. Greek Yogurt

Salt

Pepper

Preparation

1.     Over medium heat saute sliced leeks in 2 T. of olive oil.  Stir occasionally until lightly browned, about 5 minutes.

2.     Add lentils and rice and saute 1-2 minutes, stirring occasionally, until coated with olive oil.

3.     Add stock and bring to boil.  Reduce heat to low, cover and simmer for 40-45 minutes.

4.     While lentils and rice cook, heat oven to 375 degrees.

5.     Slice delicata squash in half lengthwise.  Remove seeds.

6.     Mix remaining 2 T. olive oil with maple syrup and brush liberally on cut side of the squash.  Sprinkle with salt and pepper.

7.     Place squash cut side down in baking dish and roast for 30 minutes or until squash is soft when pierced with a fork.

8.     Remove rice and lentils from heat when cooked and allow to rest, covered, for 5 minutes.  Add parsley and mix thoroughly.

9.     Turn squash cut side up and spoon lentil and rice mixture into roasted squash until heaping.

10.  Sprinkle with salt and pepper and a little more parsley.

11.  Top each stuffed squash boat with a dollop of yogurt.

Tip: 

Got too much celery on hand? Celery leaves make an excellent substitution for parsley!

Cream of the Crop Recipe Week 16: Summer Squash Fritters

 

Cream of the Crop Recipe: Summer Squash Fritters

CALLS FOR SUMMER SQUASH, PATTY PAN SQUASH, LEEKS, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 10 minute cook time Squash Fritters 2 medium summer squash, grated 3 patty pan squash, grated 1/2 cup leeks, small chopped and packed (for measuring) 1/4 cup parsley, small chopped and packed 1/4 cup onion, small chopped 1 clove garlic, minced 1/2 hot pepper, small chopped, seeds removed lemon juice 5 tbsp flour 5 tbsp bread crumbs 1/2 tsp baking powder 2 eggs, beaten 1/3 cup feta cheese (optional, more to taste) salt pepper za'tar to taste (optional)   Recipe: 1. Grate squashes and place in a colander, sprinkling with salt. 2. While water drains from the squash, chop the leeks, parsley, onion, garlic, and hot pepper. Make sure to chop as small and evenly as possible! This helps the patties to stay intact. 3. After no less than 10 minutes, return to the grated/salted squash, and squeeze all remaining water out over the sink or through a paper towel. You should try to remove as much excess water as possible - there will be a lot! 4. Add the squash, all of the vegetables, and herbs to a mixing bowl, adding a dash of lemon juice. Combine veggies with flour, bread crumbs, eggs, feta cheese, salt, pepper, and seasoning to taste. 5. Mix batter thoroughly. The texture should be sticky, not so wet that the patties will not hold and not so dry they crumble. 6. Heat vegetable oil on a non stick pan to high heat while making patties. This recipe makes about 7-8 patties, size depending. 7. Once oil is hot, add 4 patty balls to the pan. Flatten the patty using a spatula to create a fritter shape.  8. Cook until golden brown, about 5 minutes each side. * Allow fritters to cool on a baking rack. Feel free to add additional oil for the second fry! Don't overcrowd, as that will cause the fritters to steam instead of fry. I loved plating this with greek yogurt topped with za'tar. Tip: WHAT IS THIS?! To his surprise, this tip comes to you a la Jim Kelly, a fellow CSA member. Have you wondered what that long, bitter, kind of parsley leaf but a lot larger herb/vegetable is?! Well, its a mini celery! This item can be washed, chopped, stored and packed in your freezer. Its a great vegetable to utilize when making stocks and soups! Thanks, Jim!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).