bake, roast, stew - it's fall!
Fall is here - as proven by the produce in our box, if not the actual weather! I was so excited for these goodies that I've raced through much of it already using the recipes below. I was particularly keen to try the pear and rosewater muffins from Bartlett House. If you've never been to Bartlett House (and it is a bit out of the way, so that would not be a surprise) it is a gem of a cafe bakery just up the road from Hudson, NY. If you're driving upstate to see the fall leaves it's definitely worth a stop. But in the meantime, you can make the muffins and watch the leaves change in your own backyard soon enough. After baking these beauties myself - I've altered the amount of rosewater downward slightly from the recipe in the flyer. Definitely worth sacrificing 2 of your pears for this one. Enjoy!
October 5, 2018
Stayman Winesap Apples
Farm Fresh Eggs
*standard and family shares only
Erin Alderson Naturally Ella
1 small onion
2 cloves garlic
1/2 bunch of Swiss chard (about 6 ounces)
1 kabocha squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Cilantro (for topping)
Brown rice (for serving)
Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.
Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
Stir in Swiss chard and let cook until wilted, about 5 more minutes.
Serve with a sprinkle of cilantro over brown rice.
Original recipe Yotam Ottolenghi from Nopi cookbook, adapted by My Afternoon Kitchen
4 cups very finely chopped or slivered 1-2 heads romancesco (about 1lb) or cauliflower
3 tablespoons olive oil, plus 1 teaspoon
1/4 cup pine nuts
1/4 cup bread crumbs
1/3 cup grated parmesan
2 tablespoons dried currents
2 tablespoon sherry or red wine vinegar, plus 1/4 teaspoon
1 cup baby arugula
salt & fresh ground black pepper
Serves 2 as entrée, 4 as side salad
Heat oven to 450 degrees. Remove cores from the heads of the romanesco. Separate florets and cut into even size pieces. Lay out florets in a single layer on a baking sheet, careful to not over crowd them or they won’t get a nice char. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Roast in oven until just tender and the tips of the florets are singed and deep dark brown, about 15 minutes depending on how large the florets are. Remove from oven and set aside.
Drizzle 1 tablespoon of olive oil over breadcrumbs and toast over medium heat in a skillet until dry, golden brown and slightly crunchy. Remove from pan then add pine nuts and toast until light brown and fragrant then set aside. This should only take a couple of minutes. Pine nuts can burn easily so keep an eye on them!
Meanwhile, boil a 1/2 cup of water and pour over currents adding the vinegar and let sit until they are rehydrated and soft, about 15 minutes, then drain. Lastly, toss the arugula with the remaining 1 teaspoon olive oil and 1/4 teaspoon of vinegar, season with salt & pepper.
To assemble, divide the ricotta onto the plates, top with romanesco and sprinkle over the breadcrumbs, pine nuts, currents, parmesan and arugula.
photo Matthew Novak
2¼ cups pears, chopped into 1inch cubes, plus 12 slices
2 tbsp rosewater, divided OR 1 tsp vanilla extract
1 ½ cups all purpose flour
¾ cup whole wheat flour
1 teaspoon salt
¾ cup granulated sugar
2 ¼ teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups buttermilk (see below)
¾ cup butter, melted
Makes 6 large muffins, 18 small
Preheat oven to 375 degrees and line large muffin tins with 6 large paper baking cups (or, line regular baking tins with 18 paper baking cups).
Add one tablespoon of the rosewater to the cubed pears and toss to combine.
By hand, mix the dry ingredients in one bowl. In a separate bowl mix the wet ingredients, including the remaining tablespoons of rosewater or vanilla extract, by hand, making sure not to overmix. Fold the wet ingredients into the dry mixture. Fold in the chopped pears.
Place 2 4oz scoops of batter into each muffin cup, making sure to leave about 1/4 of an inch of space. Top each muffin with 2 slices of pear (it's important to do this just before placing the muffins in the oven to prevent the slices from sinking into the batter). (If using regular muffin tins, fill with just enough batter to leave 1/4 of an inch of space at the top).
Bake for 25-30 minutes, turning the muffin tin after 12-15 minutes, until golden brown on top. If using regular muffin tins bake for 17-20 minutes turning tin halfway through.
Cool in the tin for 10-15 minutes and serve warm.