Recipes – Page 6 – Yarden of Eatin'

Dandelion-Onion Quiche with Cracked Coriander

May 2, 2009May 2, 2009Leave a comment

From Pat McGovern, Upper Valley Localvores dandeliongreens

Here’s a variation of a basic recipe for quiche from “Laurel’s Kitchen” cookbook.

3 local eggs, slightly beaten
1 3/4 (1 and three-quarters) cups warm local milk
one-half teaspoon salt
pinch pepper
pinch nutmeg
three-quarter cup grated local cheese
one cup cooked vegetables (onions, leeks, dandelions, etc.)
olive oil or butter
uncooked 9-inch pie crust

Preheat oven to 350 degrees. Combine eggs, warm milk, salt and pepper, and cooked veggies. Spread the cheese evenly in the bottom of pie shell and pour milk/egg/veggie mixture over it. Sprinkle with nutmeg and dot with butter (I forgot to dot with butter so it would appear to be unnecessary.) Place pie on a cookie sheet. Bake for 30-40 minutes or until set. If the middle is not quite set, don’t worry; quiche needs to stand 10 minutes before serving and should be firm after that. Chop an onion or some wild leek and saute in olive oil or butter for a bit then add the chopped dandelion. Add some salt, pepper and nutmeg and cook until the dandelion seems ready (you’ll want a cup of cooked dandelion-onion mixture), then add the veggies to the milk/egg mixture. For cheese, I used a combination of Grafton Cheddar and Neighborly Farms cheddar with green onion.

Spring Tonic – Bitter Greens Soup

May 2, 2009May 2, 2009Leave a comment

From Katrina Hall, She’s In the Kitchen Blog

As a longtime student of herbs, both culinary and medicinal, as soon as the snow melts and the herbs start peeping up, thoughts turn to the spring ritual of tonics and bitter greens. I usually make a thin soup of two or three kinds of bitter greens and puree it, pour it in a mug, and sit outside looking up at the sky and the trees. Pure contentment. You can FEEL your body waking up and shedding the heaviness of winter! If you feel adventurous, you can snip your own dandelion greens, or new nettles ( wear gloves!) but I opted for a mix of fresh rapini and watercress, with a little parsley for detoxification. After a few sips, I thought a spoonful of my garlicy homemade herb cheese would add a little pizazz, so in it went. Just delicious!

To make the soup:
3 cups homemade chicken stock
salt and freshly cracked pepper to taste
3 cups chopped rapini or dandelion greens (no stems)
3 cups chopped watercress or stinging nettles (stems ok)
1/2 cup chopped Italian parsley (stems ok)

Bring the stock to a simmer and add the greens. Cook for ten minutes, then take off heat. Using an immersion blender, puree soup. Pour into mugs or bowls and serve with a heaping soup-spoonful of herb cheese, stirring it into the soup as you sip it.

Henry’s Sustainable Stew

April 24, 2009Leave a comment

From the Vermont Earth Institute Local Foods Potluck

2 large onions
3 medium carrots, sliced into rounds
3 cloves garlic, minced
6 whole frozen tomatoes
3 ice-cubes of tomato paste
1 cup dried apple, chopped into chunks
1 cup apple juice
1 tablespoon fennel seeds
1 tablespoon dried parsley
3 small sprigs fresh thyme
1 sprig rosemary
1 butternut squash
1 cup celeriac root, chopped
1-2 tablespoon olive oil

Saute onions and garlic in olive oil. Take whole frozen tomatoes and run under hot water and rub off the skins. Let sit 5 minutes, core and chop. Add to onions. Chop dehydrated apples and add to stew, along with apple juice. Cut half-inch slices of celeriac root and then peel with an ordinary potato peeler; add to stew. Add spices and simmer for an hour. About half an hour before serving, cut carrots into rounds and add to stew. Peel and chop squash into chunks and add to stew. Simmer 30 minutes and serve with bread. This stew has a sweet-sour quality.

Baked Camembert with Maple and Cranberries

April 24, 2009Leave a comment

From Coombs Family Farm

1/2 cup water
¼ cup maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 8-inch-diameter 32- to 36-ounce Camembert (or Brie)

Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Slice in half horizontally. Spread sauce in thin layer in between halves, and on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.