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Posts Tagged shallot

Kale with Mozzarella and Hot Pepper Jelly Panini

1 teaspoon olive oil
1 shallot, thinly sliced
1 bunch (8 oz) fresh kale, ribs removed, torn into bite-size pieces (6 cups)
1/8 teaspoon salt
2 tablespoons water
8 slices whole wheat artisan bread, 1/2 inch thick
4 tablespoons hot pepper jelly
4 oz. fresh mozzarella cheese, sliced, torn into small pieces

In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook shallot in oil about 3 minutes or until softened. Add kale and salt; cook about 3 minutes or until wilted. Add water; cook 2 minutes longer, adding more water if needed. Set aside.

Heat panini grill to medium-high setting. Arrange bread slices on work surface. Spread jelly evenly over one side of each slice of bread (about 1 1/2 teaspoons each). Divide kale mixture evenly among 4 slices of bread; top each with one-fourth of the mozzarella cheese pieces. Gently press remaining bread slices on top of kale, jelly side down. Spray both sides of sandwiches with cooking spray.

Place sandwiches on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and grill marks appear. Serve immediately. 


Pork Chops with Cider-Dijon Pan Sauce

4 center-cut bone-in pork chops (2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice
1 medium shallot, chopped (about 1/3 cup)
1/2 tsp. chopped fresh thyme
1/2 cup apple cider
1/2  cup lower-salt chicken broth
1 Tbs. Dijon mustard, preferably country-style (coarse-grained)

Position a rack in the center of the oven and heat the oven to 425°F. Line a large
sheet with aluminum foil.

Season the chops with 1 tsp. salt and 1/2 tsp. pepper.

Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.

Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes. Add the broth and mustard and continue to cook until slightly reduced, about 2€ minutes. Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops.

Cantaloupe and Pancetta Cream Sauce for Pasta

This recipe sent from CSA member Michelle Kelts.  I know it might be a little late for this season. I think it might be worth having in your own “farm to table” cookbook collection.

Cantaloupe and Pancetta Cream Sauce for Pasta
From Emeril Lagasse’s Farm to Fork Cookbook

Author’s note: I know, I know.  This sounds crazy right? Well you just have to trust me on this one.  The cantaloupe breaks down to form the backbone of a sweet creamy sauce scented with pancetta and marjoram.  A sleeper but a keeper for sure.

 3 Tbsp. unsalted butter
 2 ounces sliced pancetta, diced
 ¼ cup minced shallot
 3 cups ripe cantaloupe
 ½ cup heavy cream
 ½ tsp. salt
 ¼ tsp. freshly ground pepper
 1 tsp. minced fresh marjoram
 8 ounces spaghetti, linguini or fettuccine
 ½ cup grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to boil.

Heat 1 Tbsp. of butter in large sauté pan or Dutch over medium-high  heat.  Add the pancetta and cook, stirring frequently, until it is  crisp and has rendered most of its fat, 3 to 4 minutes.
Add the  shallot and cook, stirring, until softened, 1 to 2 minutes.  Add the remaining 2 Tb butter, and when it has melted, add the melon.  Cook,  stirring frequently, until the melon completely breaks down and forms  a smooth, thick sauce, 8 to 10 min.

Add the heavy cream, salt, pepper and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes.

Remove  sauce from the heat.

Add pasta to boiling water, stir well, and cook until al dente (about 10 min).  Drain well, reserving ½ cup of pasta cooking water. Add the hot pasta and ¼ cup of the parmesan to the warm sauce and heated through.  Should the sauce seem too thick, add a bit of the  pasta cooking water to help toss the pasta and thin the sauce. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.

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