One of the advantages of me still having one foot in the UK is that I scour the British Papers daily. Sometimes they offer truly original recipes which are a treat to try. This week we have one of them Rhubarb and Custard Ice cream and Home-made Cones. Rhubarb and Custard is such a traditional British dessert it is almost a parody so it is a great joy to find this reinvention of the great pairing. and now, to the box. We are still in that in between stage of all local and not enough variety to make the complete switch over yet but, we have a delicious range as you will see. We will also have available scrumptoius, straight from Red Jacket Orchards, Fuji Apple Juice and Apricot Nectar. bananas carrots cilantro PA Escarole PA Brocolli PA Baby Salad Chef Blend LI, NY Asparagus NY Fuji Apples NY Rhubarb NY Tomatoes on the Vine NY Crispin Apples NY Russett Potatoes Plums Red Golden Pineapple Strawberries CA RECIPES Mixed Greens Salad with White Beans ingredients 3 tablespoons olive oil 2 tablespoons fresh lemon juice 1/4 tsp pepper flakes (will make it spicy) 6oz salad greens 1 (15-ounce) can cannellini (white kidney beans), drained, rinsed 1/2 cup Kalamata olives, pitted, halved 1/4 cup toasted pepitas (pumpkin seeds) or pine nuts Optional shaved parmesan to finish or cubes of feta for a different taste I also add an orange peeled and cubed preparation Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve. ESCAROLE & TOMATO with just enough garlic! 1 garlic clove, minced 2 c. chopped escarole 1 med. tomato, peeled, seeded & chopped (I would just chop it) Dash each of salt & pepper Heat medium saucepan lightly greased with olive oil. Add garlic and saute, being carefully not to brown. Add escarole, tomato, salt and pepper. Cover and simmer approximately 15 minutes or until escarole is just tender. Outrageous recipe for rhubarb and custard icecream complete with homemade cones! (conversions are approximated and proportioned). You can get vegetarian gelatin or kosher gelatin at wholefoods. Ice-cream cones By Tristan Welch Ingredients 5oz confectioners sugar 2oz unsalted butter (at room temperature) 4.7fl oz egg whites 6oz plain flour 1 teaspoon cornflour 3-4 tablespoons sesame or poppy seeds Method Place the confectioner's sugar into a food processor with the butter. Beat the mix until pale in color and light in texture. Add the egg whites gradually, beating the mixture until smooth . Then combine the flour and cornflour, folding until the mixture is smooth. Use a palette knife to spread the mix thinly into 8cm circles on a baking tray lined with slightly greased baking paper. Sprinkle with the seeds (optional). Bake in an oven preheated to 170°C 335F for four or five minutes until slightly brown. Remove immediately from the tray using a palette knife and shape using a cone mould, or curl. Leave to cool Rhubarb ice cream Ingredients Makes 16oz 4oz thinly sliced rhubarb 4 water 1.25 fl oz grenadine 8oz heavy or whipping Cream 3 Egg yolks 3oz Sugar 2 leaves (6g) Gelatin Method Make a puree by microwaving the rhubarb, water and grenadine in a covered bowl for three-and-a-half minutes on high. When cooked, blend until smooth. Bring the cream to simmer, add the puree and bring the mixture back to the boil. Beat the egg yolks and sugar. Soak the gelatine in very cold water. Gradually pour the rhubarb and cream infusion on the egg yolks, stirring as you go, until well mixed. Remove the gelatine from the water, wring out well and add this to the mixture. Place the ice cream mix back on to a stove and mix constantly but do not boil. Stop cooking when the mix coats the back of a spoon. Pour the mixture into ice cube moulds and freeze. Shortly before serving, place cubes in a food mixer and blend until creamy. Custard ice cream Makes 16oz Ingredients 8 fl oz whole Milk 8 fl oz any Cream 1 vanilla pod ½ nutmeg 3 Egg yolks 3 oz Sugar 2 leafs (6g) Gelatin Method: 1. Make an infusion by bringing the milk, cream, nutmeg and vanilla to the simmer. Cover with cling film and leave for 20 minutes. 2. Beat the egg yolks and sugar. Soak the gelatine in very cold water. 3. Bring the milk and cream infusion back to the simmer and pour gradually on the egg yolks, stirring as you go until well mixed 4. As steps 4-7 above. 5. Scoop the rhubarb and custard ice creams into cones or bowls or pipe them together to create a “Mr Whippy” effect. To substitue your own flavours use the custard recipe as a base, replacing the vanilla, nutmeg with any spices or flavours you fancy. Or use the rhubarb recipe as a templtae for fruit ice creams. Recipes by Tristan Welch Add Comment Post Memorial Day box 05/26/2009
I hope you all had a pleasant long weekend and enjoyed the fine, fine weather. A treat of a box this week, less all-local then I had hoped for - the holiday monday threw some of our supply timings out - but still absolutely fab stuff coming your way. Bananas Suntan Peppers Yellow and Red Onions Golden Delicious Apples Gala Apples Romaine Lettuce Strawberries Yellow Squash Peaches Mangos, Ataulfo Lemons Eggplant, Globe Pears, Bartlett Red Baby Spinach Cherry Tomatoes Russian Eggplant Dish INGREDIENTS
Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm. Add a couple of drops of hot sauce to your serving if you like things spicy! Eggplant Curry INGREDIENTS
DIRECTIONS
Yellow Squash Fritters/Pancakes/Latkes INGREDIENTS
First Post! and this week's box 05/11/2009
Well, this is very exciting, we finally have a website, complete with blog! First I must extend my thanks to my daughter Hope. She built this entire website, by herself, as a mother's day gift. And now, without further ado...... |
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