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Posts Tagged basil

Pesto Double-Stuffed Potatoes

From your share:
4 large Idaho Potatoes, baked
1/3 cup prepared pesto ( Prepared from basil in the share)

From your kitchen:
1/2 cup part-skim ricotta cheese
1/4 tsp. salt
1/4 tsp. pepper
non-stick cooking spray

Preheat oven to 450° F

Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.

Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.

 

 

 

Tomato and Basil Risotto

From your share:
1 1/2 pound additional sweet ripe tomatoes, finely diced
1/4 cup slivered fresh basil

From your kitchen:
7 cups well- seasoned vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

 

From: NYT.com

 

 

 

 

Chickpea Panelle with Goat Cheese and Salsa Rustica

Panelle
From your kitchen:
1 1/3 cups chickpea flour (5 ounces)
2 cups water
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for frying
3/4 cup crumbled fresh goat cheese (optional)
From your garden:
3 tablespoons snipped chives
1 1/2 tablespoons minced flat-leaf parsley
1 teaspoon minced rosemary

Salsa Rustica
From your share:
1 3/4 pounds tomatoes, halved crosswise and seeded
1 poblano chile, quartered

From your kitchen:
1 red onion quatered
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons capers, chopped
2 tablespoons chopped oil-cured black olives
4 anchovy fillets, minced (optional)
3 tablespoons red wine vinegar
Salt and freshly ground pepper

From your garden:
1 1/2 tablespoons shredded basil leaves

Step 1    
In a medium bowl, whisk the chickpea flour with the water until smooth. Add the salt and pepper, cover and refrigerate overnight.

Step 2    
Preheat the oven to 475°. Heat a 9-by-13-inch rimmed baking sheet in the oven for 5 minutes. Add the 3 tablespoons of olive oil to the sheet and tilt to coat. Stir the chickpea batter. Add the chives, parsley and rosemary and pour onto the sheet. Bake for 2 minutes. Sprinkle the goat cheese on top and bake for 20 minutes, until golden and firm. Let cool slightly.

Step 3    
Heat a large cast-iron griddle or grill pan. Toss the tomatoes, red onion and poblano with 1 tablespoon of the oil. Add the vegetables to the griddle and cook over high heat until charred all over, about 5 minutes. Coarsely chop the tomatoes and finely chop the onion and poblano. Transfer the vegetables to a large bowl and add the garlic, capers, olives, anchovies, vinegar, basil and the remaining 3 tablespoons of oil. Season the salsa with salt and pepper.

Step 4    
Cut the panelle into 12 rectangles. Heat 1/8 inch of oil in a large nonstick skillet. Add the panelle and cook over high heat until crisp on the bottom, about 3 minutes. Drain the panelle and serve with the salsa.

 

 

Basil and Potato Frittata

From the share:
1-  1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli

From your garden:
1 cup chopped fresh basil leaves

From your kitchen:
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced potatoes
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere or Swiss cheese, grated or a mix of parmesan and Swiss
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F.  Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and sauté them for 10 to 15 minutes, until lightly browned and cooked through, turning often.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.  

Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture. 

Add the steamed or precooked vegetables up to 1 ½ cups.   Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.  

 

From: InaGartenFoodnetwork.com

 

 

 

 

Chicken with Lemon-Basil Sauce

3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per- side. Transfer chicken to platter; tent with foil.

Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes.

Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve.

Spoon sauce over chicken. 

 

From: Epicurious.com

 

 

 

Sparkling Cucumber-Basil Limeade

1 cup sugar
1 tablespoon lime zest, plus 1 cup fresh lime juice (4 to 6 limes)
1/4 cup fresh basil leaves, lightly packed
1 medium English cucumber, halved and thinly sliced
2 cups chilled sparkling water

In a small saucepan, bring the sugar, lime zest + 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes. Remove from the heat + stir in the basil leaves. Let cool for 30 minutes.

Strain the lime/basil syrup through a sieve into a pitcher. Add the cucumber + lime juice; refrigerate for at least 1 hour.  Just before serving, add the sparkling water. Serve over ice.

 

Adapted from: Everyday with Rachel Ray

 

 

 

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