Recipes
Broccoli Mash
- Sunday, February 22, 2015
From the Malibu Farms cook book: http://www.malibu-farm.com/store/
Ingredients:
3 large russet potatoes, peeled and roughly chopped
1 stick butter-yeah, cry me a river (the more butter, the better the mash).
1 cup heavy cream
Broccoli, same volume as potatoes
Instructions: Cook your potatoes in boiling, salted water until just soft. It's important to properly salt the water; use at least 1 tablespoon salt. If you don't the potatoes will taste really bland, and you will need to add twice the salt later on.
Drain, and say after me the mantra of Mashed Potatoes 101: Dry your mash or it will taste like trash.
Return the drained potatoes to the hot pan, and stir over heat until the liquid has evaporated. This step is key to making good potatoes.
Then push the potatoes through a ricer and into a standing mixer. Never use a food processor or blender for mashed potatoes, because the texture will be horrible. And we don't want that. We want a light, fluffy mash.
With the wick attachment, blend in the stick of butter and 1/2 cup of the cream; season to taste with salt and pepper.
Blanch, boil or steam your broccoli until just done and still bright green; try not to overcook it.
Drain and put the broccoli into a food processor, along with the remaining 1/2 cup cream, until finely chopped. Stir the broccoli and the potatoes together and season to taste with salt and pepper.
Mashed potatoes + smashed broccoli=broccoli mash is a smash!CRANBERRY SALSA
- Sunday, December 14, 2014
Recipe contributed by Cynthia Armstrong
1 bag of cranberries
3 Granny Smith apples
2 chopped Jalapeno or Serrano peppers
7 tablespoons of sugar
Zest of one to two oranges
1 bunch of fresh chopped cilantro
4 key limes juiced
Dash of salt
Combine and chop in food processor apples and cranberries. Pulse about 15 times. You may have to do it in two batches depending on the size of your processor.
Combine your chopped apples and cranberries in a bowl with the orange zest, peppers and sugar. Let sit for 15 minutes, then add cilantro, lime juice and salt to taste.
Makes about 6 cups.
SPICED CINNAMON-APPLE BREAD
- Sunday, November 16, 2014
A nice recipe to get that warmth and aroma going for the chilly days: http://12tomatoes.com/2014/09/seasonal-flavors-cinnamonspiced-apple-bread.html
Mexican Wedding Cookies
- Wednesday, October 22, 2014
1 cup butter room temp
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 cup finely chopped pecans
additional powdered sugar for rolling.
Instructions: Mix butter sugar and vanilla until light and fluffy add flour and salt until well mixed stir in the pecan. Chill the dough, then roll into balls about an inch in diameter. Place on cookie sheet and bake at 350 for about 12 minutes--watch carefully they need to be done but not browned. Remove and as soon as cool enough to handle roll in additional powdered sugar. Store airtight--use wax paper between layers of cookie.
JACKI'S EASY ARTICHOKE DIP
- Thursday, September 25, 2014
As requested here is the recipe for my artichoke dip.
Pre-heat oven to 350 degrees.
Spray an 8"x8" square baking dish with your choice of a non-stick spray
Ingredients
2 8 oz packages of Neufchatel cheese or Philadelphia cream cheese
One small red bell pepper
1 14oz can of Artichoke hearts
1/2 cup of mayo
Salt and pepper to taste.
Directions
Let cheese sit out to soften.
Dice the red bell pepper.
Drain and chop the artichoke hearts.
Mix all the ingredients thoroughly.
Place mixture into the 8"x8" dish.
Bake for 25-30 minutes or until you see it bubble around the edges.
Serve with your favorite crackers or celery sticks.
You can sprinkle parmesan cheese on top to for an added flavor.
Fennel, cherry tomato and crumble gratin
- Thursday, September 25, 2014
Fennel, cherry tomato and crumble gratin (serves 6-8)
2 ¼ lb fennel bulbs
3 tbsp olive oil
1 tbsp thyme leaves, plus a few whole sprigs
3 cloves garlic, crushed
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
Scant 1 c. heavy cream
1/3 recipe crumble (see below)
3 ½ oz Parmesan cheese, freshly grated
10 ½ oz cherry tomatoes, on the vine
1 tsp flat leafed parsley
Preheat the oven to 400 degrees. Trim off the fennel stalks and cut each bulb in half lengthwise. Cut each half into slices 2/3 inch thick. Place in a large bowl with the olive oil, thyme leaves, garlic, salt and pepper and toss together. Transfer to an oven proof dish and pour the cream over the fennel. Mix the crumble with the grated Parmesan and scatter evenly on top.
Cover the dish with foil and bake for 45 min. Remove the foil and arrange the tomatoes on top. You can leave some on the vine and scatter some loose. Scatter a few thyme sprigs on top. Return to the oven and bake for another 15 min. By now the fennel should feel soft when poked with a knife and the gratin should have a nice golden color. Remove from the oven and allow to rest for a few minutes. Sprinkle the chopped parsley over and serve hot or warm.
Crumble: 2 ½ c all purpose flour, ½ c superfine sugar, ¾ c plus 1 tbsp cold unsalted butter, cut into cubes. Mix with hands or pastry blender until uniform crumb consistency.