Latest News
Kitchen Chat and more…
Latest Recipies
Weather
Contact Us
General inquiries, billing questions, skip-a-week questions or to cancel your membership. Contact us here.
To sign up: Click here.
Mailing address:
730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Caramelized Cauliflower and Onion Soup
Caramelized Cauliflower and Onion Soup
Place a large soup pot over medium-high heat with the EVOO. Once the oil is hot, add the onions and cook until they begin to caramelize. Add the cauliflower, celery, bay leaf and thyme springs, and cook, stirring frequently for 8-10 minutes, until the veggies are nice and brown.
Add the garlic, some salt and freshly ground black pepper, and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot.
Remove the pot from the heat and discard the thyme stem and bay leaf. Working in batches, transfer the veggies to a food processor. Puree until completely smooth, adding a little splash of stock to moisten mixture if necessary.
Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes.
While the soup is simmering make the gorgonzola toasts: Place the baguette slices on a cookie sheet, drizzle with a little EVOO and season with some freshly ground black pepper. Add the walnut halves to one corner of the cookie sheet. Transfer to the oven and cook until the bread and nuts are toasted and golden, a couple of minutes. Remove the toasted nuts to your cutting board; give them a rough chop and reserve.
Flip the toasts over, spread on some of the Gorgonzola, and return them to the oven for a few minutes to warm up the cheese. Remove the toast from the oven and sprinkle with the walnuts. Ladle the soup into bowls, top each portion with a couple of gorgonzola toasts and serve.
[print-me target=”.post-content”]
Orecchiette with Indian Spiced Cauliflower and Peas
Orecchiette with Indian Spiced Cauliflower and Peas
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.
Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.
In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.
[print-me target=”.post-content”]
Celery and Fennel Gratin
Celery and Fennel Gratin
Creamy fennel sauce
Gratin
he white pepper and ground fennel. Add the flour and cook a few minutes to let the flour lose that floury taste. Slowly stir in 1 cup of the half and half and cook a few minutes until the sauce thickens a bit. Place the cooked mixture in a blender, add the remaining quarter cup of half and half and puree until smooth. Set aside.
In a large sauté pan sauté the celery and leek in the butter just until the leek softens a bit (about 6 to 7 minutes) Place the celery/ leek mixture into a 9 x9 inch baking dish and pour the fennel sauce over. Bake in a pre heated 350F oven, covered for about 45 to 50 minutes. Uncover and bake for 15 minutes or more until the sauce thickens. Combine the cheese and panko and sprinkle over the casserole. Increase the oven temp to 425F and bake another 15 minutes or so. Let the casserole rest 5 to 10 minutes before serving.
[print-me target=”.post-content”]