CSA – Week 16 Recipes

Posted by: Robert

CSA – Week 16 Recipes

Creamy Dill Cucumber Salad

Ingredients

1 cup sour cream

3 tablespoons cider vinegar

1 teaspoon granulated sugar

1/4 cup minced fresh dill

3 medium cucumbers , sliced, salted, and drained (see directions)

1/2 medium red onion , sliced very thin, salted and drained with cucumbers

Directions

To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.

Whisk first four ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers and onion; toss to coat. Serve chilled, adjusting seasonings if necessary.

Pear Crisp

Ingredients

3/4 cup coarsely chopped nuts (3 ounces), see note above

1/2 cup unbleached all-purpose flour (2 1/2 ounces)

1/4 cup packed light brown sugar (1 3/4 ounces)

4 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Table salt

5 tablespoons unsalted butter , melted and cooled

1 teaspoon cornstarch

2 teaspoons fresh lemon juice from 1 lemon

3 pounds ripe but firm pears (6-7 medium)

Directions

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit.

2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.

3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

CSA - Week 15 Recipes

Posted by: Kristie

CSA - Week 15 Recipes

Pear Galette

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons unsalted butter—5 tablespoons cut into small pieces and chilled, 2 tablespoons melted
1 egg
1 teaspoon milk
2 tablespoons apricot preserves, strained
2 large Bosc pears
1/2 teaspoon very hot water

Directions
Preheat the oven to 425°. In a medium bowl, toss the flour with 1 teaspoon of the sugar and the salt. Cut in the cold butter until the mixture resembles fine crumbs.
In a small bowl, beat the egg with the milk. Sprinkle 2 tablespoons of the beaten egg over the flour mixture and stir. Working quickly, gather the dough into a smooth mass, squeezing it gently. Transfer the dough to a lightly floured surface and pat it into a 5-inch disk. Wrap in wax paper and refrigerate until firm but not hard, about 30 minutes.
On a lightly floured surface, roll out the dough to a 9 1/2 -inch round, turning it clockwise an inch or two each time you roll to maintain an even shape. Transfer the dough to a heavy flat baking sheet. Fold up 1/4 inch of the edge of the dough to form a neat rim. Using a knife, score the rim in a decorative pattern. Brush the rim with a little of the remaining beaten egg. Brush 1 tablespoon of the apricot preserves over the bottom of the dough and refrigerate while you prepare the pears.
Peel, quarter and core the pears. Slice each quarter lengthwise into 5 thin wedges. Arrange all but 6 of the pear wedges on the dough in a spoke pattern, overlapping them slightly. Cut the remaining pear wedges and arrange them in the center of the tart to form a decorative rose. Brush the pear slices with the melted butter and sprinkle with the remaining 2 teaspoons of sugar.
Bake the galette in the middle of the oven for 25 to 30 minutes, or until the pears are tender and the pastry is crisp and golden. Carefully slide the galette onto a rack to cool slightly.
Stir the hot water into the remaining 1 tablespoon of apricot preserves and brush on the pears. Serve the galette at room temperature.

POTATO AND LEEK SOUP

2 tablespoons butter
1 large onion, chopped
2 leeks, chopped
2 tablespoons flour
4 cups chicken stock (or veggie stock)
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk

Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.

Puree soup in a blender. Add salt and pepper to taste.