-as described in Julia Child & Company–
- ¼ c. plain raw white rice
- 1 and ½ sticks butter
- 1 egg + 2 egg yolks
- ½ lb. fresh mushrooms
- Handful fresh parsley (enough to make 3 T. minced)
- ½ t. tarragon
- 12 or more turkey breast slices (note: this recipe is usually made with raw turkey, but your leftovers will work fine)
- 1 T. vegetable oil (e.g., olive oil)
- 3 cups hot turkey or chicken stock
- ½ c. low-fat cottage cheese
- 1 c. lightly pressed down coarsely grated mozzarella cheese
Rice and Onion Soubise
Preheat oven to 325 degrees. Drop the rice into a saucepan with 2 quarts rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and reserve.
Chop onions roughly, and then mince in food processor. Melt 4 T. butter in a baking dish, stir in the onions, the drained rice, and 1/4 t. salt, mixing well to coat with the butter; cover the dish and bake for 1 hour, stirring up once or twice until the rice is completely tender and beginning to turn a golden yellow. When the rice is done and still warm, beat in the egg; taste carefully and correct seasoning.
While rice and onion soubise is cooking, trim and wash mushrooms. Chop into tiny pieces in the food processor and remove. Mince the parsley in processor afterward. By handfuls, either twist mushrooms hard in the corner of a towel or squeeze through a potato ricer to extract as much of the juices as possible. Sauté the mushrooms in 2 T. butter, stirring and tossing until mushroom pieces begin to separate—5 to 6 minutes. Stir in the tarragon and parsley; season to taste with salt and pepper. Stir half of the mixture into the cooked rice and onion soubise; reserve the rest.
Preparing the Turkey Scallopini
Pound the slices between 2 sheets of waxed paper to expand them about double, and thin them down to half.
Salt and pepper the slices lightly, dredge in flour and shake off excess, sauté for about a minute on each side in 1 T. of oil and 2 T. butter (more if needed), just to stiffen them and barely cook through. Set slices aside on a plate as you finish them.
The Gratinéing Sauce
Make a turkey velouté sauce as follows. Melt 4 T. butter over moderate heat; blend in flour, and cook, stirring with a wooden spoon until flour and butter foam and froth together for 2 minutes without turning more than a golden yellow. Remove from heat and, when this roux stops bubbling, pour in 2 cups of hot turkey or chicken stock and blend vigorously with a wire whip. Return to heat, stirring and boiling slowly for 2 minutes.
In the food processor or an electric blender, purée the egg yolks with the cottage cheese. Beat the hot sauce into the cheese mixture.
Assembling the Dish
Butter the inside of the dish and spread a thin layer of sauce in bottom of dish. Make a neat and slightly overlapping pattern of the turkey slices down the center of the dish, spreading each, as you go, with the soubise. Spoon remaining mushroom duxelles down the sides. Spoon remaining sauce over the turkey and spread the mozzarella cheese on top.
Bake approximately 25 minutes in 400-degree oven.
Should be served promptly.
November 17, 2020–with thanks to Terry Kelzer
In a food processor, process the below three ingredients for 10 seconds:
- 2 ¾ cups bread flour
- 4 tablespoons (½ stick) butter
- ½ teaspoon salt
In a two-cup measure put:
- 1 large egg beaten
- Add enough water to make 1 cup
- 1 tablespoon vinegar
Stir together beaten egg and water and vinegar; add through feed tube. Process 3 times at 10 second intervals. It should come together and pull away from sides of processor. If not, you may add a tablespoon or so more of flour. Remove dough and work gluten on a sturdy surface by throwing it 100 times. Very good for working out any personal anxieties. When nice and stretchy, place in a lightly oiled bowl and rest two hours.
Next place dough on a heavily floured cloth. Roll with a rolling pin as thin as you can and then begin your stretching process by carefully pulling and tugging from the center and working toward the outside edges. Stretch it as big as you can and so thin that you could read a newspaper through it. Trim thicker edges all around.
Brush with melted butter and sprinkle with walnuts; add 2 cups of apple filling along one end. Roll it up using your cloth. Move onto baking sheet and bake for 30 to 40 minutes until golden brown. While still warm, sprinkle icing over strudel, along with more walnuts if so desired.
Filling (prepare and set aside the apple filling):
Place 6 tart apples, peeled and sliced, in a large skillet; sauté lightly in ¼ cup butter. Add:
- ¼ cup brown sugar
- 1 to 2 teaspoons ground cinnamon
- 2 tablespoons flour
- 1 tablespoon fresh lemon juice
Also have ready:
- ½ cup raisins (soaked in water or in rum)
- ½ cup roughly chopped walnuts
Sauté apples just 5 minutes to blend ingredients and start to soften and cook off some of the moisture in the apples.
Icing to finish:
1 cup confectioners’ sugar mixed with ¼ cup milk and a dash of vanilla. Make a thin icing sauce and sprinkle over warm strudel. May add more chopped walnuts for decoration.
September 17, 2020
- 6 cups roasted butternut squash (2 large butternut squash)
- ½ cup butter
- ½ cup diced onion
- 1 finely chopped jalapeño (optional)
- 2 cups peeled and diced potatoes
- 6 – 8 cups chicken broth
- 2 peeled, cored and grated apples or 1 tablespoon apple cider vinegar
- 1 sprig thyme
- ¼ cup maple syrup or 1 tablespoon brown sugar
- 1 teaspoon – 1 tablespoon of salt (see instructions below)
- ½ teaspoon white pepper or to taste
- Créme Fraîche and a sprinkle of fresh thyme leaves, for topping
- Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out and discard the seeds and stringy flesh with spoon. Place squash cut-side down on a baking sheet to roast. Note: lay squash perfectly flat to achieve caramelization for optimal flavor. If squash won’t lay flat, use two baking sheets if necessary, and rotate their position in the oven halfway through roasting. Roast squash for 60 -70 minutes, or until very soft when pressed.
- Remove squash from oven and, using a spatula, flip the squash halves over and allow to cool a few minutes. Scoop all the roasted squash flesh into a bowl, being careful not to take any of the skin. Discard squash skins.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and finely chopped jalapeño. Cook until soft but not until browned.
- Add potatoes, thyme, and enough chicken broth to cover; simmer, stirring occasionally, until soft.
- Add roasted squash, chicken broth, and grated apple. Stir to combine well. Add the fresh thyme sprig. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow to simmer, uncovered, for 20-30 minutes to meld flavors.
- Remove thyme sprig. Using an immersion blender (or alternately in small batches in a blender) purée the soup well until smooth. In the soup pot, add the maple syrup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through.
- Taste soup. Add salt as needed and some freshly ground pepper. Salting well is the key to bringing out all the great flavors in this soup. Maple syrups vary in intensity. If you don’t notice a subtle maple taste in the soup, add a bit more maple syrup, as needed.
- Feel free to make this soup ahead and refrigerate for several days. Rewarm on the stove-top over low heat. If soup has thickened, thin with a bit of additional chicken broth.
- The addition of a bit of grated apple to the soup is optional, so don’t worry if you don’t have an apple on hand. It does add a lovely depth of flavor to the soup.
- The most important tip for making this soup is to taste and then adjust the seasoning as necessary. As with all soups, the saltiness of the stock used will vary and impact the amount of salt needed.
- 1 pint heavy cream (that has not been ultra-pasteurized)
- ¼ cup buttermilk
Mix together thoroughly in a bowl and cover with plastic wrap and leave at room temperature for 24 hours. You may stir again after several hours.
–Sarah Mittelstadt, Farm Table Chef & Restaurant Manager
Makes 6-8 sandwiches | For rub, braise, and sandwiches
1 – 4-pound goat roast (leg or shoulder) 3 – yellow onions
4 – heirloom tomatoes
2 – bell peppers, thinly sliced
1/2 – bunch – fresh rosemary 1/2 – bunch – fresh thyme 1/2 – tablespoon cinnamon
6 – bay leaves, divided
1/8 – cup hungarian wax pepper, dried 6 – garlic cloves, divided
11⁄2 – tablespoons oregano, dried, divided Salt and pepper
1 – quart stock
1/4 – cup red wine vinegar
11⁄2 – tablespoons Dijon mustard
Mayo, to taste
8 – slices provolone
8 – hoagie rolls, or other bread of choice Butter for sautéing and grilling bread Mesquite pellets for smoking
Goat Rub Directions
Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves, and 1⁄2 tablespoon of oregano into blender. Blend until relatively smooth.
Goat Braise Directions
Rub goat roast thoroughly with pepper and the goat rub, then season with salt and pepper additionally, and then let sit over night.
**(Optional, if you can, do it!) Smoke goat at 220ºF with mesquite pellets for 1.25 hours. If not smoking, sear goat roast on all sides until caramelized.
Place roast in deep pan and cover in rough chopped tomatoes, rosemary, thyme, remaining 4 garlic cloves, remaining 2–3 bay leaves, remaining tablespoon of oregano, stock, red wine vinegar, Dijon, and another seasoning of salt and pepper all over. Cover pan
with foil and put in a 300ºF oven for about 6 hours, flipping roast halfway through. Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes. Allow meat to cool in its juices or use right away!
Assemble Philly Goat Sandwiches
Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper. Toast hoagie rolls or bread of choice with butter. Brush mayo on both insides of roll and fill with about 1/2 cup of goat meat and 1/2 cup of the pepper/ onion mix. Place a slice of provolone over meat and vegetables, then place in broiler to melt cheese.
Enjoy delicious goat meat!
Gazpacho, also called Andalusian gazpacho, is a cold, refreshing soup made of raw, blended vegetables. Popular in the hot summer months, it’s a classic of Spanish and southern Portuguese cooking.
- 6 ripe tomatoes (about 3 pounds), peeled and chopped (yields about 6 cups)
- 1 red onion, finely chopped (about 1 1/4 cups)
- 1 cucumber, peeled, seeded, and chopped (about 1 cup)
- 2 sweet red or green bell peppers, seeded and chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1-2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh chervil or lovage or cilantro (choose to flavor to your taste)
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
- Salt and fresh ground pepper to taste
- ½ to 1 teaspoon chipotle pepper (vary this depending on how spicy you like it; omit if you don’t want heat)
- 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don’t have tomato juice)
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. If you prefer gazpacho somewhat chunky, only pulse a few times in the blender. Chill and serve garnished with chopped cucumbers, tomatoes, and parsley.
- 2 cloves garlic chopped
- 3 cups vegetable broth
- 1 cup red lentils
- 6 – 12 ounces baby spinach leaves
- 1 large sweet potato cut into small cubes
- Zest of 1 lemon or lime
- 3 tablespoons lemon or lime juice
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup fresh mint, chopped
- Black pepper, to taste
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Cook garlic 1 minute in saucepan over medium heat with a little vegetable broth.
- Add vegetable broth, lentils, and potatoes and bring to boil. Reduce heat, cover and simmer for 10 – 15 minutes until lentils are tender.
- Add spinach, lemon or lime zest and juice, and cayenne.
- Cover and simmer until spinach wilts.
- Stir in mint and add black pepper to taste.
Thanks to our partner, PowerUp 4 Kids, for this recipe!
“I find this samosa recipe utilizes a lot of common staples people have in their homes and is super delicious. You can bake this too, don’t have to fry.”
– Sarah Mittelstadt, Farm Table’s Chef and Restaurant Manager
- 2 cups flour
- 1/2 teaspoon salt
- 4 tablespoons oil
- 4 tablespoons water
- 4-5 medium potatoes, boiled in their jackets and allowed to cool
- 4 tablespoons oil
- 1 medium onion, peeled and finely chopped
- 1 cup (175 g) shelled peas
- 1 tablespoon finely grated peeled fresh ginger
- 1 fresh hot green chilli, finely chopped
- 3 tablespoons very finely chopped fresh green coriander (cilantro)
- 3 tablespoons water
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander seeds
- 1 teaspoon garam masala
- 1 teaspoon ground roasted cumin seeds
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs. Slowly add about 4 tablespoons water –– or a tiny bit
more –– and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for
about 10 minutes or until it is smooth. Make a ball. Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag. Set
aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4-inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion. Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water. Cover, lower heat and simmer until peas are
cooked. Stir every now and then and add a little more water if the
frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for
3-4 minutes, stirring gently as you do so. Check balance of salt and
lemon juice. You may want more of both. Turn off the heat and allow
the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7
covered while you work with the eighth. Roll this ball out into a
7-inch (18 cm) round. Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4-inch wide (5 mm),
overlapping seam. Glue this seam together with a little water. Fill
the cone with about 2 1/2 tablespoons of the potato mixture. Close
the top of the cone by sticking the open edges together with a little
water. Again, your seam should be about 1/4 inch (5 mm) wide. Press
the top seam down with the prongs of a fork or flute it with your
fingers. Make 7 more samosas.
Heat about 1 1/2- to 2-inches (4-5 cm) of oil for deep frying over a
medium-low flame. You may use a small, deep, frying pan for this or
an Indian karhai. When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer. Fry slowly, turning the
samosas frequently until they are golden brown and crisp. Drain on
paper towel and serve hot, warm, or at room temperature.
Alternatively, bake at 400º F for approximately 20 minutes. For a shiny brown crust brush with an egg wash before baking.
Samosa Recipe from Madhur Jaffrey’s Indian Cooking.
Thanks to our partner, PowerUp 4 Kids, for this recipe!
- 2 medium sweet potatoes
- 3 cups whole wheat pasta
- 2 tablespoons olive oil
- 2 1/2 tablespoons white whole wheat flour
- 2 cloves garlic, minced
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 + 1/4 cup mozzarella cheese, shredded
- 3/4 cup Parmesan cheese, shredded or grated
- Beet green tops from 1 bunch of beets (4-5 beets), chopped (about 2 cups)
- Start by piercing sweet potatoes with a fork 8-10 times all over. Bake covered at 350°F until soft. Let cool on counter. Using a fork, remove the skin and mash smooth.
- Bring a medium pot of water to a boil and cook pasta according to package instructions to al dente*. Drain and set aside.
- Preheat oven to 400°F.
- Heat a medium saucepan on the stovetop over medium-low heat. Then add garlic and cook for 1 minute. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk, 1/4 to 1/2 cup at a time as the mixture thickens.
- Once slightly thickened, remove from heat and stir in salt and pepper, mashed sweet potato, 3/4 cup of mozzarella cheese and 3/4 cup Parmesan cheese.
- In a large casserole dish (2 quart), mix together the cheese sauce, pasta, and the diced beet greens until they are slightly wilted. Sprinkle 1/4 cup mozzarella cheese on top then bake for 25 minutes until top is browning slightly.
* “Al dente” is an Italian phrase for cooked pasta and rice that is tender but firm.
Thanks to our partner, PowerUp 4 Kids, for this recipe!
- 2 sweet potatoes (1/2 pound), peeled, cut into 1-inch pieces
- 1 15-ounce can garbanzo beans, drained and rinsed*
- 2 tablespoons lemon juice (or juice of 1 lemon)
- 1/4 cup tahini (optional – if omitting, use additional 1/4 cup olive oil)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 clove garlic, minced
- 1/8 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
* You can cook 1/2 cup dried garbanzo beans to get 1 1/2 cups cooked beans. Use this as a substitute for canned beans.
- Boil the peeled and cut sweet potatoes in a large pot for 10 minutes or until you can pierce them easily with a fork. Once soft, drain the sweet potatoes and let cool for 10 minutes.
- Once cool, transfer potatoes to a blender. Add garbanzo beans, lemon juice, tahini, olive oil, cumin, garlic, salt, and pepper to the blender. Then blend until it is smooth. Note: If it is too thick, add 1 tablespoon of water and blend. Repeat until you get the consistency that you desire.
- Serve the hummus with fresh vegetables, with whole-wheat pita bread, or on a sandwich.
Recipe reprinted from The Food Group.