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Posts Tagged shallots

Crispy Tilapia with Spicy Thai Basil Sauce

Yield: 4 – 6 servings
1 1/2 lbs. tilapia fillets
1/2 cup flour
1 egg, beaten with 1 Tbsp. water
1 cup panko bread crumbs
1 Tbsp. + 3 Tbsp. coconut oil
6 – 8 shallots, minced
4 – 5 cloves garlic, minced
6 – 8 Chile peppers, sliced (hot peppers to your taste)
1 red bell pepper, chopped
1/4 cup stock
1/4 cup fish sauce
2 Tbsp. soy sauce**
2 Tbsp. palm sugar or brown sugar
Juice of 1/2 lime
1 tsp cornstarch, mixed with 1 tsp cold water (optional) for a thicker sauce
1 cup Thai basil leaves

Pat dry 1 1/2 lbs. tilapia fillets with a paper towel.

Set up a plate with 1/2 cup flour, a bowl with 1 egg, beaten with 1 Tbsp. water, and a plate with 1 cup panko breadcrumbs. Dredge each fillet in the flour, followed by the egg wash, followed by the panko breadcrumbs, and set aside.

In a sauté pan or medium pot, heat 1 Tbsp. coconut oil over medium-high heat, then sauté 6 – 8 shallots, minced, 4 – 5 cloves garlic, minced, 6 – 8 chili peppers, sliced, and 1 bell pepper, chopped until the shallots start to darken and the bell pepper is softened, about 5 minutes.
Add 1/4 cup stock, 1/4 cup fish sauce, 2 Tbsp. soy sauce, 2 Tbsp. palm sugar, and juice of 1/2 lime, and stir together thoroughly. Bring to a boil, and let simmer until slightly reduced, about 3 – 5 minutes.

Stir in 1 tsp cornstarch, mixed with 1 tsp cold water, if using, and let simmer until thickened, about 1 – 2 minutes.

Stir in 1 cup Thai basil leaves, and cook until fragrant, about 1 – 2 minutes, then lower heat to lowest setting to keep warm until ready.







Creamy Peas and Ham

This recipe was sent to me to share with you by Kim DeMaria, she says that it is one of her family favorites!

2 1/2-inch-thick slices country bread, cut into 1/2-inch cubes ( 1 cup)
3 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 medium shallots, chopped (1/2 cup)
3 cups sugar snap peas, strings removed (10 oz.))
8 ounces cooked ham, diced (1 cups)
2 cups frozen peas, thawed and patted dry( In season use peas from your share)
1/2 cup whipping cream
3/4 cup coarsely chopped fresh mint
1 tablespoon butter, sliced (optional)

In a large bowl toss bread  cubes with 2 Tbsp. oil, 1 tsp. of the garlic, 1/4 tsp. of the salt and 1/4 tsp. pepper.

Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat. Add bread; stir-fry 2 to 3 minutes or until toasted.

Transfer to a paper towel-lined plate; set aside.

Swirl remaining 1 Tbsp. oil into pan. Add shallots; stir-fry 1 minute. Add remaining 2 tsp. garlic, sugar snap peas and ham; stir-fry 1 to 2 minutes or until sugar snap peas are bright green. Add peas, remaining 1/4 tsp. salt and 1/4 tsp. pepper; stir-fry 1 minute or until well combined. Swirl in whipping cream; stir-fry 1 minute or until sugar snap peas are crisp-tender and cream thickens. Stir in half the mint.

Remove pan from heat. To serve, top with butter. Sprinkle with remaining mint and bread cubes.







Savory Mushroom Turnovers

Servings: Makes 8 turnovers

2 tablespoons butter
1 shallot, minced (about 2 tablespoons)
1 pound button or Cremini mushrooms, thinly sliced
1/3 cup dry sherry or white wine
2 tablespoons chopped fresh thyme
Salt and pepper
6 ounces Gruyere cheese, grated
1 recipe Quick Puff Pastry
1 egg, beaten

1. In a large skillet, melt the butter over medium-high heat. Add the shallot and cook, stirring frequently, until aromatic, 1 minute.
2. Stir in the mushrooms and continue to cook, stirring frequently, until the mushrooms give off their moisture and begin to color, 3 to 5 minutes. Continue cooking, stirring occasionally, until almost all of the moisture evaporates and the mushrooms color to a rich brown, 8 to 10 minutes.
3. Remove the pan from the heat and add the wine. Return the skillet to the heat and stir, scraping any flavoring from the bottom of the pan, until the wine is absorbed, 2 to 3 minutes. Remove from heat, stir in the thyme and season with one-fourth teaspoon salt and several grinds of pepper, or to taste.
4. Set the mushroom mixture aside until cool, then stir in the grated cheese.
5. Roll the puff pastry into a rectangle measuring 20 by 10 inches; the dough will be just over one-eighth-inch thick. Using a ruler, divide the dough into 8 (5-inch) squares. Then place the squares on 2 parchment-lined baking sheets. Refrigerate for 15 to 20 minutes.
6. Meanwhile, divide the filling into 8 portions: Gently press some of the filling into a one-third-cup measure. Unmold the filling and, using your hands, press the filling into an oval ball (like a small football). Repeat with the remaining filling; you should use all of the filling. Set aside.
7. Brush the beaten egg along 2 of the 4 edges of each square. To assemble the turnover, place one mound of filling in the center of each square. Working quickly, pick up a square and fold it in half diagonally and press gently, sealing the edges together. Continue forming the remaining turnovers, then check each turnover again to make sure the seal holds. Brush the remaining beaten egg over each of the turnovers, and prick the top of each with a knife to form vent holes.
8. Refrigerate the turnovers on the baking sheets for 15 to 20 minutes before baking. Meanwhile, heat the oven to 425 degrees. Bake the turnovers, 1 sheet at a time on the center rack, until puffed and golden brown, about 30 minutes, rotating the sheet halfway through. Serve the turnovers warm or at room temperature.

Quick Puff Pastry:

1 1/4 cups (2½ sticks) cold butter, cut into ½-inch cubes
1 1/2 cups (6.4 ounces) all-purpose flour
3/4 cup (3 ounces) cake flour
3/4 teaspoon salt
1/3 cup ice water
1 tablespoon cold lemon juice

1. Cover and freeze the butter and flours for 30 minutes to chill thoroughly.
2. In the bowl of a food processor, combine the all-purpose and cake flours, along with the salt. Pulse to combine.
3. Add half of the frozen butter pieces and pulse until the butter is reduced to the size of peas. Add the remaining half of the pieces, and continue to pulse until the size of peas.
4. Slowly add the water and lemon juice, and continue to pulse just until the dough begins to clump together.
5. Remove the dough to a floured board (using all-purpose flour), and form into a rectangle about 12 by 8 inches.
6. Fold the dough in half (the dough will be very crumbly at this point), then roll out again until the dough measures a 12-by-8-inch rectangle.
7. Fold the dough in half again, then cover and place in the freezer for 20 minutes.
8. Remove the dough and roll out into a rectangle. This time, fold the dough into thirds, as with a letter. Roll the dough out once more and fold again into thirds. Roll out and fold once more.
9. Cover and chill until ready to use.






Roasted Squash with Wild Rice Stuffing

3 medium acorn or sweet dumpling squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed


Heat the oven to 450°F and arrange a rack in the middle.
Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.

Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

adapted from:

Fried Green Tomato BLT

This recipe is for more remoulade and quite a few sliced green tomatoes.  The sandwich directions are for 1 sandwich. Save the sauce and the extra tomatoes and prepare some shrimp with the extra tomatoes and sauce.

1/2 cup finely chopped shallots    
4 cloves garlic, minced                     
1/2 tablespoon Creole mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne
4 lemons, juiced
1 cup prepared horseradish
Salt and freshly ground black pepper
1 1/4 gallons olive oil
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 cup finely chopped scallion

Fried Green Tomatoes:
3 cups buttermilk
1/2 tablespoon kosher salt, plus more for seasoning
1/4 tablespoon cracked pepper, plus more for seasoning
1 egg
3 cups all-purpose flour
1/2 tablespoon Creole seasoning
1/4 tablespoon garlic powder
1 quart vegetable oil
1 green tomato, sliced into 3 thick slices
2 (1/2-inch) slices pain de mie bread or your favorite bread
1/4 cup softened butter
1 Roma tomato, sliced into 4 thick slices
4 (1/4-inch thick) slices bacon, cooked until crispy
1/4 cup arugula

For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.

For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.

Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside. Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread. Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread. Slice in half and enjoy.

•    4 cups water
•    2 tablespoons dry crab boil seasoning
•    1 onion, sliced
•    1 lemon, sliced
•    2 ounces hot sauce (recommended: Crystal)
•    8 large shrimp, shell on

For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.

From: the Food Network

Vegan Brussels Sprout Quesadilla Recipe

Remove the Brussels Sprouts from the stem.  Do not wash. Keep them up to 3 days in a produce drawer.

This original recipe is vegan. The choice is yours, be creative and make changes as you like adding other vegetables, or you may choose to add a little cheese or ham or even an egg.

2 whole flour tortillas
2 shallots
10 whole Brussels sprouts
2-3 whole garlic cloves (chopped)
1/2 teaspoon smoked paprika
1 tablespoon flat leaf parsley (freshly chopped)
2 teaspoons Dijon mustard
2 tablespoon hummus
2 tablespoon olive oil
¼ t sea salt

1.    Heat the olive oil in a pan.
2.    Slice the shallots and add to pan. Sprinkle salt over the shallots and sauté until softened, about two minutes.
3.    Finely slice the Brussels sprouts, add them to pan and cook for 3 minutes before adding salt and the sliced garlic cloves.
4.    Cook for 2 or 3 minutes more before sprinkling the smoked paprika over the mixture.
5.    Mix thoroughly, allowing the flavors to infuse before stirring in the parsley and transferring to a bowl.
6.    Heat the tortilla in a pan for a few minutes before spreading the mustard all over, the hummus over half and then topping with the Brussels sprout mix.
7.    Fold and cook in the already heated pan until toasty on one side before turning over.
8.    Once the other side is toasted, cut into three triangles and serve.

From: Recipe Corner

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