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Archive for July, 2010

Plum Tart with Lemon-Shortbread Crust

For the filling:
½ cup plus ½ TBSP granulate sugar
1 TBSP cornstarch
¼ tsp kosher salt
¼ tsp finely grated lemon zest
6 ripe medium plums (about 4 oz each), each pitted and sliced into 16 slender wedges

For the tart shell:
4 oz (8 TBSP) cold unsalted butter, cut into ½ inch cubes; more softened for the pan
1 large egg yolk
2 tsp firmly packed finely grated lemon zest
½ tsp pure vanilla extract
5 ½ oz (1 cup plus 3 TBSP) unbleached all-purpose flour; more as needed
¼ cup granulated sugar
¼ tsp table salt
cooking spray

2 TBSP plum or apricot preserves

Begin the filling: In a medium bowl, whisk 1/3 cup of the sugar and the cornstarch, kosher salt and lemon zest. Add the plums and gently toss with your hands to evenly coat with sugar. Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.

Make the tart shell: Lightly butter the bottom and side of a 9 ½ inch fluted tart pan with removable bottom.

Put the butter cubes in the freezer. In a small bowl, whisk the egg yolk, lemon zest, and vanilla. Put the flour, sugar, and table salt in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the mixture is crumbly and mealy, about 25 short pulses. Add the egg yolk mixture and blend, using long pulses, just until it forms a moist, crumbly mass, about 15 three-second pulses. The dough won’t come together on its own, but it should hold together when squeezed.

Transfer the dough to the tart pan. Dip the bottom of a flat-bottomed cup measure in flour and use to press the dough onto the bottom and sides of the pan in an even layer. Start with the sides, which should be ¼ inch thick. Reflour the cup whenever it starts to stick to the dough. Wrap the pan in plastic wrap and refrigerate it for at east 1 hour and up to one day.

Blind bake the shell: Position a rack in the lower third of the oven and heat the oven to 375 degrees. Unwrap the tart shell and prick the bottom and sides several times with a fork. Spray one side of the piece of parchment or foil with cooking spray. Line the shell with the spray side down and fill the lined shell with pie weights or dry beans. Set the tart pan on a baking sheet and bake 20 minutes. Carefully remove the liner and pie weights. Should any dough stick to the liner, simply peel it off and patch it back into the shell. Reduce the heat to 350 degrees and continue baking until sides and bottom of the shell are golden brown and dry, 10 to 15 minutes more. Cool on a rack for about 20 minutes.

Finish tart: Drain the plums in a sieve or colander set over a medium bowl for a few minutes.  Pour the juice into a small saucepan and bring to a simmer over medium heat.  Reduce the heat to low and simmer, stirring occasionally, until very thick, about 3 minutes.  Scrape into a small bowl and let cool for about 10 minutes.

Meanwhile, melt the preserves in the saucepan over medium-low heat until syrupy.  Pour preserves into the tar shell and evenly brush them over the bottom and sides.  With rubber spatula, spread the plum juice over the preserves on the bottom of the shell.

Starting at the edge of the shell, arrange the plum slices cut side down and tightly overlapping in concentric circles.  If you have more slices, keep tucking them in wherever they fit.  You can also pile a few in the center of the tart.

If any juice remains in the mixing bowl, drizzle up to 1 TSBP over the plums.  Discard the rest.   Sprinkle the remaining ½ TBSP sugar over the plums.

Bake the tart directly on the oven rack until the plums are tender when poked with a paring knife and caramelized along their edges (a few tips may even blacken), the crust is a deep golden brown, and any juices look syrupy and bubbly, 40 to 50 minutes.  After you remove the tart from the oven, moisten the plums by dipping a pastry brush into the juice between the plums and brushing any surfaces that look dry.

From: Jayme, CSA Member (found in Fine Cooking)

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Pesto Linguine with Crook Neck Summer Squash 

½ cup pine nuts (optional)
¼ cup olive oil
3 to 4 medium squash, cut into 1/2 inch cubes
½ lb. linguine
1 cup Pesto
¼ cup finely slivered basil

PESTO:

2 cups fresh basil leaves
½ cup parsley
¼ cup pine nuts (optional)
2 cloves garlic, peeled and chopped
¼ teaspoon fresh ground pepper
½ cup olive oil
4 tablespoon grated Parmesan cheese

Preheat oven to 375˚. Place pine nuts on a baking sheet and place in oven for 5 to 7 minutes.

Place oil in skillet, over medium heat. Sauté squash until lightly browned.

Cook linguine according to package instructions. Drain, but reserve 3 tablespoons of the cooking liquid. Return
linguine to pot with liquid and toss well with Pesto.

Top each serving with squash, slivered basil, and pine nuts.

From: Diane, CSA Member

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Spicy Cucumber Salad

Spicy Cucumber Salad

  • 2 cucumbers
  • 1 tablespoon white vinegar or rice wine vinegar
  • 2 tablespoons sesame oil
  • ½ teaspoon salt
  • 1 teaspoon soy sauce
  • 1 tablespoon sugar
  • 1 Thai Dragon hot pepper

Peel the cucumbers, cut lengthwise in two, and scrape out seeds. Cut the cucumbers crosswise into half moons.

Whisk the remaining ingredients together and toss with the cucumbers to coat them. You can control how hot the dish becomes by removing the seeds and pulp of the pepper, or you can use just a slice or two of the hot pepper.

(If you don’t have a Thai Dragon hot pepper, substitute red pepper flakes or hot pepper sauce.)

From: “From Asparagus to Zucchini”

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Each week we’ll offer up a ‘guess’ of what’s coming in your share. Keep in mind it’s always just that—an estimation. We won’t really know until less than 24 hours before your share arrives, when we’re in the field harvesting it. 

Our best guess for the week of July 26th: 

  • Summer Squash
  • Sweet Corn
  • Beets
  • Fennel
  • Swiss Chard
  • Cucumbers

Enjoy the harvest!

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Double Chocolate Zucchini Cake

  • ¾ cup oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups grated zucchini
  • ½ cup sour milk or buttermilk

 

  • 2 ½ cups flour
  • 1 ¼ cups sugar
  • 3 tablespoons cocoa or carob powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • Small bag of chocolate or carob chips

Heat oven to 350˚ and grease a 9×13 pan.

Stir together first group of ingredients. Stir together second group of ingredients. Stir wet ingredients into dry. Pour batter into the prepared pan and bake for 30-35 minutes.

(You may also make muffins out of batter-bake for only 20-25 minutes.)

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Blueberry Zucchini Bread

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 tablespoon vanilla
  • 2 ¼ cups sugar
  • 2 cups shredded zucchini
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 pint fresh blueberries

Heat oven to 350˚ and grease a loaf pan.   

In a large bowl, beat together eggs, oil, vanilla, and sugar. Fold in zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in blueberries. Transfer to loaf pan(s).

Bake for 50 minutes or until a knife inserted in the center of loaf comes out clean. Cool 20 minutes in pan(s), then turn out onto wire racks.

From: Tom, CSA Member

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Honey Glazed Carrots with Fresh Mint

  • 1 pound carrots
  • 2 tablespoons butter
  • 1 ½ tablespoon honey
  • salt and pepper
  • 1-2 tablespoons chopped fresh mint

Peel or clean carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey and ½ cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle mint on the carrots, toss well and serve.

From: “From Asparagus to Zucchini”

Yield: 4 servings

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