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:
317 Benson Place
Westfield NJ 07090
Carrot Quinoa Grain Medley
Carrot Quinoa Grain Medley
Heat medium saucepan over medium heat. Add olive oil and quinoa, and stir 3 to 4 minutes to toast quinoa. Add carrots, onion, red pepper, garlic, and 1 tablespoon of parsley. Stir 3 to 4 minutes.
Add chicken stock, and bring medley to a simmer. Reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed.
Remove saucepan from heat. Let sit 5 minutes; then fluff with fork. Garnish with pistachios and parsley.
[print-me target=”.post-content”]
Spicy Stir-Fried Beef with Leeks and Onions
Spicy Stir-Fried Beef with Leeks and Onions
Combine beef, cornstarch, black pepper, 1/4 teaspoon sugar, 1 teaspoon Shaoxing wine, 1 teaspoon fish sauce, 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a bowl and toss to combine. cover and refrigerate at least 30 minutes and up to overnight. Combine remaining sugar, soy sauce, fish sauce, Shaoxing wine, and sesame oil, and set aside.
Heat 2 tablespoons oil in a wok over high heat until smoking. Add half of the garlic, half of the hot peppers, and a pinch of salt. Cook, stirring, for 30 seconds, then remove the garlic and chilies to a medium bowl. Reheat the wok until smoking, then add the beef. Cook without moving until browned on first side, about 1 minute. Continue to cook, stirring regularly, until just cooked through to medium-rare, about 1 minute longer. Add to bowl with garlic and chilies.
Wipe out the wok with a paper towel, add remaining tablespoon of oil, and heat until smoking. Add remaining garlic and chilies and season with a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Add leeks and onions, season with salt, and cook, stirring and tossing constantly until vegetables are tender-crisp, about 2 minutes. Return beef to wok and stir to combine. Add reserved sauce and continue cooking, stirring and tossing constantly, until sauce coats beef and vegetables. Transfer to a serving platter immediately and serve with white rice.
[print-me target=”.post-content”]
The Perfect Beer Batter (for Onion Rings)
The Perfect Beer Batter (for Onion Rings)
2 eggs, separated
3/4 cup beer
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
Beat the egg yolks (reserve egg whites for later), beer, oil, flour, salt and peppers until you reach a smooth consistency. Let the batter stand for about 4 to 5 hours.
Before you begin to batter and deep-fry your meat or vegetables, beat the reserved egg whites until stiff, then fold the egg whites gently into the rest of the batter mixture.
Next, pour some flour into a shallow dish; dredge the meat or vegetables in the flour, then in the batter and place gently into the deep fryer or skillet with hot oil. Cook until batter is lightly browned and meat is cooked through.
[print-me target=”.post-content”]