Recipes for Week of June 19, 2007

Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy vegetables often referred to as "greens". Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender. These two chard recipes were favorites of last season, so if you haven't tried them now is your chance!

Roasted Kale (Or chard, collards, etc.)

Swiss Chard with Raisins and Pine Nuts

Recipes for Week of June 12, 2007

Welcome to the first set of recipes for 2007. Each week we'll post new recipes here for the week's delivery, and you can check out past recipes for ingredients in the delivery by clicking on the ingredients on the right.

Feel free to add your comments to any of the recipes -- the whole group will appreciate any improvements, reviews, alterations and ideas you have.

This week:

Spring Salad with Lime Vinaigrette

Spinach Quiche

Fresh Strawberry Bismarck

Fresh Strawberry Bismarck

2 Tbsp unsalted butter
½ cup flour
½ cup milk
2 large eggs
Pinch of salt
Pure maple syrup
Fresh strawberries, hulled and sliced
Powdered sugar

Preheat oven to 475 degrees. Put the butter in a 10-inch ovenproof saute pan and heat in the oven until the butter melts and begins to bubble.

Meanwhile, in a large bowl whisk together the flour, milk, eggs, and salt until smooth. Pour the batter into the saute pan and return to oven for about 12 minutes or until the batter is puffy and golden brown.

Slide the puffed bismarck onto a serving plate. Drizzle it with maple syrup, fresh strawberries, and powdered sugar. Serves 2.

Spinach Quiche

Quiche is quick to make, and freezes easily. Just wrap leftovers in foil or plastic, then defrost and reheat in the microwave.

¾ cup of shredded Swiss cheese

¾ cup shredded cheddar cheese

¼ cup of finely chopped onion

1 bunch of spinach, rinsed and chopped

4 eggs

1 cup of half&half or milk

1 tbsp flour

½ tsp salt

½ tsp pepper

1 prepared 9-inch pie crust (or try the all butter pie crust recipe under “pie”)

Preheat oven to 375 degrees. Sprinkle spinach and onion in pie crust. Toss cheese with flour and sprinkle in the pie crust. In a large bowl, gently whisk together eggs, half & half (or milk), salt and pepper. Pour the mixture over all the other ingrediants in the cust. Bake 50-60 minutes, or until knife inserted in the middle comes out clean.

Let stand 10 to 12 minutes before serving.

Spring Salad with Lime Vinaigrette

For the salad:

1 head of lettuce, torn and rinsed
3 scallions, thinly sliced
2 radishes, thinly sliced

For the Vinaigrette:

2 tbsp water
¼ cup (about 3 limes) lime juice
¼ cup extra-virgin olive oil
2 tbsp white wine vinegar
Salt and white pepper
1 small garlic clove, minced
1 tbsp minced scallions

Toss lettuce, scallions, and radishes in a bowl. In a container with a tightly fitting lid, combine all the vinaigrette ingrediants and shake to mix well. Pour over salad. Serves 4.

Lowfat Pumpkin Pie

Crust
1 1/2 cups graham cracker crumbs
2 tbsp apple juice
2 tbsp butter, melted

Filling
2 cups canned pumpkin
1 egg yolk
2 large egg whites
1/3 cup orange juice
1/3 cup honey
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice

Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream. Nutritional analysis per serving (without whipped cream): 147 calories, 5 g fat (2.5 g saturated fat), 23 g carbohydrates, 2.5 g protein

Makes 8 servings.

All-Butter Pie Crust (With Variations)

11⁄4 cups all-purpose flour
1⁄4 teaspoon salt
10 tablespoons unsalted butter, preferably a high-fat, European-style butter like Plugra, chilled and cut into 1⁄2-inch pieces
2 to 5 tablespoons ice water

1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.

2. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.

Yield: One 9-inch single pie crust. Recipe can be doubled for a double crust; divide dough into two balls and form two disks before chilling.

Variations: You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.

Rendered leaf lard can be purchased from the Flying Pigs Farm stand at the Union Square and Grand Army Plaza Greenmarkets on Saturdays, or by mail order from Dietrich’s Meats, (610) 756-6344, www.dietrichsmeats.com. Rendered duck fat is available online at www.dartagnan.com. Suet can be bought from butchers.

Cheddar Crust: This crispy crust pairs nicely with apple pie or savory pie fillings. Pulse together 11⁄4 cups flour with 3⁄4 teaspoon salt. Add 3⁄4 cup grated sharp cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed according to the directions for All-Butter Pie Crust.

Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use pennies, rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.

Honey Apple Pie with Thyme

3 Golden Delicious apples, peeled and cored (about 11⁄4 pounds)
4 Granny Smith apples, peeled and cored (about 11⁄2 pounds)
1⁄2 cup honey
6 thyme branches
1⁄4 cup unsalted butter (1⁄2 stick), cut into small pieces
2 tablespoons instant tapioca
1/3 cup light brown sugar
1⁄2 teaspoon ground ginger
1⁄4 teaspoon salt
Flour, for dusting
Dough for 2 9-inch pie crusts (see next recipe)

1. Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.

2. In a large skillet over medium-high heat, bring 1⁄4 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning, until well caramelized on all sides (but not cooked through), about 10 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add second batch of apples to bowl; combine. Discard all thyme branches.

3. Thinly slice remaining Granny Smith apple and add it to bowl. Stir in sugar, ginger and salt.

4. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape apple filling into crust and top with remaining crust. Pinch edges to seal. With a knife, slice 4 vents in top of crust. Place pie on a foil-lined, rimmed baking sheet.

5. Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and apples are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

Cabbage and Sausage Casserole

2 pounds cabbage
2 pounds Italian sausage, sweet or hot
½ cup sour cream
1 tblsp prepared horsradish or mustard

Heat oven to 400 degrees. Slice the cabbage ½ inch thick. Place a third of the cabbage in a casserole dish. From each sausage, trim 1 end and, starting at the other end, squeeze meat from casing. Arrange half of the meat on top of the cabbage. Press firmly. Top with half of the remaining cabbage and all the remaining meat and press again.

Spread the remaining cabbage over the top, cover dish with foil and bake until the cabbage is tender, about 1 hour 40 minutes. Remove from the oven and let stand for 5 minutes. Meanwhile, in a small bowl, combine sour cream with horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture. Serves 6.

Cabbage Soup with Apples and Thyme

3 tablespoons butter
1 tablespoon olive oil
8 cups thinly sliced cored green cabbage (about 1 small or 1/2 large head)
1 large onion, chopped
8 large fresh thyme sprigs
6 cups low-salt chicken broth (I use veggie broth
1 1/4 pounds Golden Delicious apples (or other variety), peeled, cored, cut into 1/2-inch cubes
Chopped fresh thyme

Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.

Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve. (You might want to top it with a dollop of sour cream.)

Source: Bon Appetit

Butternut Squash-Apple Soup

2 tsp vegetable oil
1 ½ cups chopped, peeled apples
¾ cup shopped onion
¼ tsp ground ginger
1/8 tsp ground nutmeg
2 cups vegetable broth
1 cup water
2 cups cubed, peeled squash
Salt
Pinch of ground red pepper

In a 3 qt saucepan, heat oil over medium high heat. Add apples and onions; cook, stirring occasionally, until softened, about 4 minutes. Stir in ginger and nutmeg, until absorbed. Add the broth and water; bring to boil. Add the squash and return to boil. Reduce heat and simmer, uncovered, 30 minutes or until veggies are tender.

Place the soup, salt, and red pepper in a blender of food processor. Process until smooth.

Variation: For creamier soup, add ½ cup of half and half while blending.

Butternut Squash Muffins

2 1/2 cups flour
1 cup sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 cup butter
2 eggs
1 1/2 cups butternut squash, cooked and well drained
3/4 cup milk
1 cup raisins

Preheat oven to 350 degrees. Sift together first six ingredients. Cut in the butter until the mixture resembles cornmeal. In a separate bowl, beat eggs; then add squash, milk, and raisins and stir. Add the wet ingredients to the dry, just enough to mix. Bake at 350 for 30-35 minutes. (Makes 24 muffins)

Butternut-Lemongrass Soup

1 2 1/2 to 3 lb butternut squash (3 cups cooked)
3 tablespoons extra-virgin olive oil
1 shallot, cut into small dice (1/4 cup)
1 cup cleaned and chopped leeks, white part only
2 garlic cloves, minced
2 tablespoons chopped lemongrass
1 small sweet potato, peeled and cut into chunks
1 14 ounce can coconut milk
4 cups Southeast Asian Stock [use veggie/chicken stock and add 1 Tb or so of grated ginger, 1 Tb soy sauce, a little lime zest, and some extra lemongrass]
1 1/2 teaspoons salt
1 red bell pepper (roasted or roast your own)
freshly ground black pepper
2 tablespoons fresh lime juice
1/4 cup basil cut in a chiffonade [thin strips]

Cut squash in half, brush with 2 tablespoons of olive oil, and bake at 400 degrees for about 45 minutes [or microwave on high for about 15 minutes], until squash is tender. When cool enough to handle, remove the seeds from the squash and discard them. Scrape the flesh from the skin and set it aside.

Heat the remaining olive oil in a medium saucepan and sauté the shallots and leeks over medium-low heat for about 5 minutes or until the leeks are softened but not browned. Add the garlic and lemongrass and sauté an additional few minutes.

Add the squash, sweet potato, coconut milk, and stock and cover. Bring to boil, lower heat, add the salt, and simmer about 15 minutes, partially covered, until the sweet potato is soft.

Meanwhile, roast the bell pepper. When skin is charred place on plate with inverted bowl over it to sweat for 15-20 minutes. Discard the skin, stem, and seeds and chop the flesh into 1/4 inch squares.

Puree the soup in blender or with an immersion blender [I have skipped this step and it is still tasty just not as smooth]. Add the black pepper to taste and the lime juice. Adjust salt to taste. Ladle the soup into bowls and garnish with the red pepper squares and basil chiffonade.

Source: The Voluptuous Vegan

Late Harvest Chutney

Although chutney is of Indian inspiration, western chutney recipes always seem to be cooked— combining sugar and vinegar with spices and fruit. Usually mango, but sometimes, apples, raisins, pears, and apricots or a mixture of fruit and vegetables are used.

1 cup dried plums (prunes)
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped

Place dried plums in a small saucepan and add enough water to cover. Bring to a boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.

Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prepared plums, apples, currents, onions, and tomatoes.

Cover and continue to boil, stirring frequently with a wooden spoon, for about 20 to 30 minutes, until thick.

Carefully ladle into jars. Refrigerate jars and use within 3 months.

Makes about 4- 1/2 pint jars

Apple Cranberry Crisp

Use firm cooking apples for making apple crisp—Rome Beauty, Baldwin, Jonathan, Braeburn, or Jonagold.

1/2 cup all purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup each, granulated sugar and brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 stick (1/4 cup) chilled butter or margarine cut into small pieces
7 cups peeled diced apples (about 3 pounds)
3 tablespoons apple juice or cider
1/2 cup dried cranberries

Preheat oven to 375°F. Lightly coat eight-inch baking dish with cooking spray or oil and set aside. In a bowl, combine flour, oatmeal, brown sugar, granulated sugar, cinnamon, and nutmeg until well blended. Cut in chilled butter using a pastry blender or clean fingers until the mixture is crumbly. In another bowl, combine apples, apple juice and cranberries. Spoon the apple mixture into prepared pan. Sprinkle with crumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until golden brown.

Serve warm topped with vanilla ice cream or whipped cream. Yield 9 servings.

Apple Custard Pie

CRUST:

1 1/2 cup of flour
1/2 teaspoon of salt
1 stick of butter

FILLING:
3 apples, peeled and sliced
2/3 cup of sugar
1 teaspoon of cinnamon

CUSTARD:
1 egg
1/2 cup sugar
1 cup of evaporated milk

For crust, mix flour, salt and butter with a fork (or in food processor) until mixture resembles coarse meal. Press firmly on the bottom and sides of buttered pie plate. Place sliced apples on crust, sprinkle with 2/3 cup of sugar and 1 teaspoon cinnamon.

Bake at 375 degrees F. for 20 minutes. Beat egg, sugar and milk. Pour over apples and return to oven for 30 minutes.

Caramel Apples and Pears

For Halloween I served these on sticks, but for a dinner party just arrange the fruit on a tray.

12 apples or Seckle pears
1 cup granulated sugar
½ cup water
1 Tb lemon juice
1 piece of lemon peel, about 2 inches long
2 tsp pure vanilla extract

In a medium, heavy bottomed saucepan over medium heat, combine sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until sugar melts. Increase the heat to high and cook until mixture is golden amber in color (Do not stir anymore after the sugar melts.) Remove the caramel from heat. Dip in fruit by stems, or remove stems and insert sticks and dip. Twirl and swirl fruit to coat completely. Transfer to wire rack and let caramel harden, about 10 to 15 minutes.

Store in a cool, dry place – not the refrigerator – wrapped in cellophane, if desired.

Applesauce

Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold (as well as many others) produce good results.

8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield 5 to 6 cups.

To make unsweetened applesauce: omit added sugar and select a naturally sweet variety such as Golden Delicious, Red Delicious or Gala.

To Freeze: Increase spices to twice the indicated amount, as they lose flavor during freezing. Refrigerate until chilled. Pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Can be frozen for up to one year at 0°F.

To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.

Butternut Squash Bread Pudding with Leeks & Bacon

Butter for baking dish
4 slices Bacon
1 Tablespoon Butter
2 medium Leeks, white and tender green parts only, chopped
1 clove Garlic, minced
1 pound Butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound Pugliese or Ciabatta bread, cut into 1-inch cubes
7 Eggs
1 1/2 cups Whole milk
1 3/4 cups Cream
2 cups Gruyere cheese
2 teaspoons Thyme leaves, finely chopped
1 teaspoon Rosemary needles, finely chopped
2 Sage leaves, finely chopped
1/2 cup Chopped parsley (1/4 cup for filling and 1/4 cup for garnish)
1/2 teaspoon Lemon zest
1 teaspoon Lemon juice
1/8 teaspoon Nutmeg
1 teaspoon Kosher salt
1/2 teaspoon Ground black pepper

Butter a two quart gratin dish or a 13”x 9” baking dish or 10 five-ounce ramekins.

Preheat oven to 375°F. Lay the bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp, about 12 minutes. Let cool on the cooling rack. Reserve 1 Tablespoon of the bacon renderings. Once cool, chop the bacon into 1/2” bits. Set aside.

Melt the butter in a sauté pan and add the reserved bacon renderings. Add the leeks and cook over medium heat, stirring occasionally, until softened, about 15 minutes. Add the garlic and cook 1 minute. If pan becomes too dry and leeks are sticking, add a bit of water to the pan to keep them soft.

Peel and seed the squash and cut into 1-inch cubes. Put on a parchment lined baking pan and cover with foil. Cook in the oven about 10 minutes until tender but not soft. (The squash will be cooked again).

On a large rimmed baking sheet, toast the bread until just dry, about 10 minutes. Let cool completely.

In a large bowl, whisk the eggs, milk, cream, 1 cup of gruyere, thyme, rosemary, sage, parsley, zest, juice, nutmeg, leeks, salt and pepper. Add the bread cubes and let stand for 5 minutes stirring occasionally. Gently fold in the bacon and squash and transfer to the prepared baking dish. Sprinkle top of pudding with the remaining cup of cheese. Bake for 40 minutes if using a baking pan/gratin pan, or until browned on top and just set. Let rest for 15 minutes before serving. Garnish with the remaining 1/4 cup of parsley and serve.

Butternut Squash Bread (sweet)

2 C. prepared butternut squash
1 tsp. salt
1 2/3 C. sugar
1 tsp. cinnamon
2/3 C. vegetable oil (I prefer melted butter or coconut oil for a velvety texture)
1⁄2 tsp. ground all spice
2 tsp. vanilla
1⁄2 tsp. mace
4 eggs
1⁄2 tsp. baking powder
3 C. all-purpose flour
1⁄2 C. coarsely chopped nuts
2 tsp. baking soda
1⁄2 C. raisins or cranberries (I prefer dried, unsweetened cranberries for a little zing)

To Prepare Squash: Wash and cut into 1-inch slices or cubes. Remove seeds & fibers. Heat an inch of water to a boil in a saucepan; add squash. Cover and bring to a second boil; reduce heat. Boil 15-20 minutes, or until tender; drain.

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix prepared squash, sugar, oil, vanilla, & eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves with knife; remove from pan. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.