Glass Gem Corn
Beauregard Sweet Potatoes
Mixed Winter Radishes
Flat Leaf Spinach
Farm Fresh Eggs
*standard and family shares
Burmese Chicken Curry with SWEET POTATO
sara jenkins | food52
photo Ty Mecham
1 1/2 pounds boneless chicken thighs
1 tablespoon dried ginger
1 tablespoon dried turmeric
1 tablespoon ground coriander
1 tablespoon neutral oil, such as canola
2 cloves garlic
1 1-inch piece peeled ginger
1 peeled shallot
1 dried chile, on the hot side
1 bunch cilantro
1/4 cup unrefined coconut oil or a neutral cooking oil, such as canola
1 cup cubed sweet potato, or more
1 cup chicken stock
1 can (13.5 oz) unsweetened coconut milk
2 tablespoons fish sauce
2 limes, 1 juiced and 1 quartered
1 pinch salt, to taste
For the crispy shallot topping
1 peeled shallot, sliced thinly
1 cup neutral cooking oil, such as grapeseed
For the soup:
Cut the chicken thighs into about 1-inch pieces and marinate overnight with the dried ginger, turmeric, coriander, and 1 tablespoon of neutral oil. If you don't have time, simply toss the chicken pieces with the spices before you start cooking.
In a food processor, mince the garlic, ginger, shallot, dried chile, and the roots and/or stems of the bunch of cilantro.
In the bottom of a heavy-bottomed pan over medium-high heat, heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside. Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced shallot-ginger-garlic-cilantro stem mixture and let cook out a little. Add a couple tablespoons of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.
Meanwhile use the method below to fry the crispy shallots (this can also be done as much as a week ahead of time, as the shallots will keep in a closed container at room temperature for a week at least).
Simmer the soup for about half an hour, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of cilantro leaves and taste for salt. Serve garnished with the crispy shallots, a couple of sprigs of raw cilantro, and the lime wedges.
For the crispy shallot topping:
In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get to golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel.
Black Bean SPINACH Quesadillas
J Kenji Lopez- Alt | Serious Eats
2 tablespoons plus 2 teaspoons vegetable oil, divided
2 ounces (2 handfuls) chopped fresh spinach
6 ounces drained canned black beans
1-2 chipotle chili packed in adobo sauce, minced
6 ounces shredded Monterey Jack/Cheddar cheese
4 (8-inch) flour tortillas
Heat 2 teaspoons oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Add spinach, season with salt, and cook, stirring, until wilted, about 1 minute. Transfer to a bowl.
Add black beans, chipotle, and cheese to spinach and mix to combine. Spread mixture evenly over the tortillas, leaving a 1/2-inch border. Fold tortillas over and seal edges by pressing down firmly.
Heat remaining 2 tablespoons (30ml) oil in same skillet over medium heat until shimmering. Carefully add 2 folded tortillas back to back and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer. Repeat for second batch
Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.
Linguini with Melted ONIONS and Cream
Julie Strand & Daniel Halpern | The Good Food: A Cookbook of Soups, Pastas and Stews
Photo Andrew Scrivani
4 tablespoons unsalted butter
4 tablespoons olive oil
4 large onions, very thinly sliced (you can do this in the food processor)
½ cup heavy cream
2 teaspoons tomato paste, more to taste
Ground black pepper
1 pound linguine or other long, thin pasta
½ cup freshly grated Parmesan cheese, more for serving
Finely minced parsley, for serving (optional)
In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
Serve immediately, sprinkling each serving lightly with parsley, if you’d like. Pass more cheese at the table.