Goat Cheese Scalloped Potatoes with Chive Blossoms
3 lb. boiling potatoes
2 shallots, chopped
2 tablespoons unsalted butter
1 cup whole milk
1 cup heavy cream
8 oz. soft mild goat cheese
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Garnish: fresh chives (preferably flowering) snipped with scissors
Preheat oven to 350°F. Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper. Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.
Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
3⁄4 cup finely chopped parsley
1⁄2 cup tahini
2 tbsp. fresh lemon juice
1 tbsp. plus 2 tsp. kosher salt
4 cloves garlic, finely chopped
Freshly ground black pepper, to taste
2 cups dried chickpeas, soaked in water overnight, drained
1⁄4 cup finely chopped cilantro
1 tbsp. of each- ground coriander, ground cumin cayenne
1 1⁄2 tsp. baking soda
1⁄2 tsp. ground allspice
4 jalapeños, stemmed, roughly chopped
4 scallions, roughly chopped
1 medium yellow onion, roughly chopped
Canola oil, for frying
Za’atar, for serving
Purée 1⁄4 cup parsley, tahini, juice, 2 tsp. salt, half the garlic, pepper, and 1⁄2 cup cold water in a small food processor; set sauce aside. Purée remaining parsley, salt, and garlic, chickpeas, cilantro, coriander, cumin, baking soda, cayenne, allspice, jalapeños, scallions, and onions until smooth. Transfer to a bowl; freeze for 20 minutes to firm. Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 300°. Using 2 spoons, shape chickpea mixture into twelve 4″ oval balls. Drop into oil; fry until golden brown, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with za’atar; serve with sauce.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-15 16:27:112016-05-15 16:27:11Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
Put the raisins in a small bowl and cover with warm water. Set aside to plump for 30 minutes, then drain. Bring a large pot of salted water to a boil over high heat. Add the kale and boil until it just tender, 5-6 minutes. Drain and rinse under cold running water to stop the cooking. Drain again and squeeze dry. Chop coarsely. Preheat oven to 325°F. Toast the pine nuts on a small baking sheet until golden, about 10 minutes. Let cool.
Heat the olive oil in a large skillet over moderately low heat. Add the garlic and chile flakes sauté until the garlic is fragrant, about 1 minute. Remove the skillet from the heat, let it cool for a minute, then add the anchovies. Stir until they dissolve in the warmth of the skillet. Return the skillet to moderately low heat and add the kale, drained raisins, toasted pine nuts and salt to taste. Cook, stirring, until all the ingredients are well distributed and the greens are hot throughout. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-15 16:14:132016-05-15 16:14:42Tuscan Kale with Anchovies, Golden Raisins and Nuts
Goat Cheese Scalloped Potatoes with Chive Blossoms
Goat Cheese Scalloped Potatoes with Chive Blossoms
Preheat oven to 350°F. Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper. Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.
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Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
Purée 1⁄4 cup parsley, tahini, juice, 2 tsp. salt, half the garlic, pepper, and 1⁄2 cup cold water in a small food processor; set sauce aside. Purée remaining parsley, salt, and garlic, chickpeas, cilantro, coriander, cumin, baking soda, cayenne, allspice, jalapeños, scallions, and onions until smooth. Transfer to a bowl; freeze for 20 minutes to firm. Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 300°. Using 2 spoons, shape chickpea mixture into twelve 4″ oval balls. Drop into oil; fry until golden brown, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with za’atar; serve with sauce.
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Tuscan Kale with Anchovies, Golden Raisins and Nuts
Tuscan Kale with Anchovies, Golden Raisins and Pine Nuts
Put the raisins in a small bowl and cover with warm water. Set aside to plump for 30 minutes, then drain. Bring a large pot of salted water to a boil over high heat. Add the kale and boil until it just tender, 5-6 minutes. Drain and rinse under cold running water to stop the cooking. Drain again and squeeze dry. Chop coarsely. Preheat oven to 325°F. Toast the pine nuts on a small baking sheet until golden, about 10 minutes. Let cool.
Heat the olive oil in a large skillet over moderately low heat. Add the garlic and chile flakes sauté until the garlic is fragrant, about 1 minute. Remove the skillet from the heat, let it cool for a minute, then add the anchovies. Stir until they dissolve in the warmth of the skillet. Return the skillet to moderately low heat and add the kale, drained raisins, toasted pine nuts and salt to taste. Cook, stirring, until all the ingredients are well distributed and the greens are hot throughout. Serve immediately.
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