on delicata

27 09 2008

New in the CSA box this week are delicata squash.  They actually go by the name Sweet Dumpling Squash because the are rounder than actual delicata.  Yet their characteristics are the same.  Both have a sweet a nutty flavor, and the skin after cooking can be eaten as well.  The usual cooking method for delicata squash is halving and de-seeding them, then dry roasting them.  They can also be sauteed, battered and fried, and cooked into soups.

Being able to cook winter squash without the having to peel the skin makes the process that much easier, and adds wonderful color to the orange flesh.

Here is a simple recipe using your new delicata

1 delicata squash

1 half yellow onion

1 cloves garlic

1 can chickpeas

1 pkg your favorite rogue creamery blue cheese

1/4 cup dried cherries.

1/2 cup port wine

frying oil

Cut delicata in half, remove seeds.  toss in oil, salt, pepper.  Bake at 400 till tender to the touch.  Remove from oven and cool

Remove chick peas from the can, rinse, dry.  Then fry in hot oil till crisp.  remove from oil, cool, and dry oil off.

Plump cherries in port wine by heating the wine up and pouring over the cherries.  Then cover bowl with plastic and let rest.

After cherries are plumped, strain out port wine and reduce using the same method as balsamic reduction.

Sautee diced onions till translucent.  Then sweat minced garlic.

In bowl mix cherries, onions, garlic and chickpeas.

Fill cooked, halved delicata with mixture and crumble blue cheese over the top.

Place in broiler till cheese is slightly melted

Before serving drizzle port wine reduction over the top.

Bon Apetite!

Mud Puddle Farm





The Promised CSA Recipes

22 09 2008

So the past couple weeks we have been slackers for our CSA members and haven’t included recipes with our CSA boxes, and we have said we would put them on the website. So, here are a few for you to try:

Salsa Verde

Put your oven on broil. Dehusk your tomatillos, rough chop a quantity of onion (about 1/2 the quantity of your tomatillos), and enough hot peppers to make your salsa as spicy as you want. Toss them in some oil, sprinkle with salt and pepper and put under the broiler.

Keep it in the oven until it starts to blacken–but just barely. Take out and blend with a few cloves of garlic.

Chilaquiles

This is a traditional Mexican dish that a co-worker of Chad and Gabe’s in Chicago taught them to make. It is delicious as breakfast, but can be eaten any time of day. GREAT hangover food! Here is a picture of the version we made last week.

Chilaquiles

Chilaquiles

1 onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

2 large handfuls of tortilla chips, preferably on the stale side

1/2-3/4 c salsa verde (or your favorite brand)

4 eggs, scrambled

1/2 c grated cheese

Preheat a pan on your stove top–it helps if this is a pan that can go straight into the oven. Saute onions, bell pepper, zucchini. Add tortilla chips, then salsa verde. If you want it really spicy, add lots of salsa, if not, cut your salsa with water. Cook until chips are almost completely soggy.

In a seperate pan, make scrambled eggs. When they are more underdone than you usually eat them, put in same pan as chips, and top with cheese. Put in your oven (if you are eating immediately, just broil. If you need to wait a few minutes; 350) and let all bake together. We topped ours with sour cream, and this really yummy pickled pepper relish we made.

Pear Galette–great served with vanilla ice cream!

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir the hot water into the remaining 1 tablespoon of apricot preserves and brush on the pears. Serve the galette at room temperature.