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Archive for the recipes 23 2014 Category

Macoun Apple and Gorgonzola Salad

4 to 6 oz. Gorgonzola cheese; roughly chopped
1 lb. baby salad greens
1/8 to 1/4 cup toasted pine nuts
2 to 3 Macoun apples; sliced
1 small red onion; thinly sliced
2 to 3 strips of duck or turkey bacon; crispy fried and cooled; roughly chopped
The juice of one lemon
olive oil
Fig or balsamic Vinegar
Salt and fresh black pepper; to taste

Place the first six ingredients plus salt and pepper in a large bowl. Gently toss. Allow guests to dress their own salad with the rest of the ingredients.

from: sanuraweathers.com

Grilled Acorn Squash

3 acorn squash, halved crosswise and seeded
3 tablespoons honey
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ginger
1/4 teaspoon nutmeg
2 tablespoons butter

Place each piece of squash cut side down in a separate sheet of heavy duty foil.  Wrap tightly and seal.

Place on coals or on top of grill, med heat.  Cook for 30 minutes. Open foil carefully, turn over and spoon mixture of remaining ingredients into the cavities of the squash. Reseal foil and cook for additional 30-40 minutes or until tender when fork tested.

From: Food.com

Slow Roasted Plum Tomatoes

12–18 halved and seeded plum tomatoes
1⁄2 cup extra-virgin olive oil
2 tbsp. sugar
Freshly ground black pepper
Coarse or fine sea salt
Small whole flat-leaf parsley leaves
Mint leaves
Slivered basil

1. Heat the oven to 250°. Line a baking sheet with foil and rub it with a little extra-virgin olive oil. Arrange tomatoes on it in a single layer, cut side up. Drizzle evenly with olive oil, sprinkle with sugar, and season with pepper to taste.
2. Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter to let cool slightly. Just before serving, sprinkle tomatoes with sea salt and garnish, if you like, with parsley, mint, and basil.

Slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.

This dish is based on a recipe that appears in The Silver Palate Cookbook 25th Anniversary Edition by Julee Rosso and Sheila Lukins (Workman, 2007).

Information on Plum Tomatoes

Plum Tomatoes  a.k.a. Roma tomato
what is it?

This egg-shaped meaty tomato can is usually found red, though it can also be yellow. It’s good for cooking and canning because its water content is relatively low, and it yields lots of thick sauce. Plum tomatoes are also delicious slow-roasted.

Kitchen Math:
2 lb. plum tomatoes (10 to 12) = one 28-ounce can of tomatoes; 1 large tomato (5 oz.) = about 1 cup diced
don’t have it?  You can substitute other fresh, meaty tomatoes or canned plum tomatoes.

How to Prep:
To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it, or scoop it out with a handy gadget called a tomato shark. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers.

How to Store:
Leave tomatoes at room temperature until you’re ready to use them. Refrigeration causes loss of flavor and a mealy texture.

from:fine cooking.com

Green Bean and Potato Salad

yield: 10 servings
1 1/2 pounds red or white potatoes
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
½ cup virgin olive oil

Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat, taste and season with additional salt and pepper if needed.

 

adapted from: all recipes.com

 

 

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