3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
½ cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
¼ cup short-grain white rice, like arborio
Salt and Freshly ground black pepper
Freshly grated Parmesan cheese (optional)
Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
[print-me target=”.post-content”]
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 Lehman2015-11-09 08:54:312020-03-12 10:48:50Escarole Soup with Rice
Small handful fresh thyme or rosemary, salt and pepper
1 tsp peppercorns
1 bay leave
1 tsp smoked paprika
2 tablespoons tamari or Worcestershire sauce
1 tablespoon flour (gluten free or wheat)
Preheat oven to 325 F. Sweat the onions. Heat butter over medium heat and cook onions until starting to turn translucent. Remove from pan. Brown the meat. In batches until brown on all sides. Sprinkle flour over the meat. Deglaze the pan. Add wine stirring up all the browned bits from the bottom of the pan. Add chicken stock. Return the beef and onions to the pan. Add vegetables and all seasonings.
Bake covered in oven for 2 hours. Check meat and return to oven for up to one hour if necessary.
[print-me target=”.post-content”]
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 Lehman2015-11-09 08:22:032015-11-09 08:22:34Beef Stew wit Red Wine, Herbs, Garlic and Root Vegetables
About 2 cups, plus more for topping, shredded sharp white Cheddar
2 heads broccoli, florets, blanched in salty water
1/2 pound bacon, medium dice, cooked until crisp
2 tablespoons chives, chopped
Freshly ground black pepper
Preheat oven to 400 degrees F. Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour. While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper. When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
Escarole Soup with Rice
Escarole Soup with Rice
Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
[print-me target=”.post-content”]
Beef Stew wit Red Wine, Herbs, Garlic and Root Vegetables
Beef Stew with Red Wine, Herbs, Garlic and Root Vegetables
Preheat oven to 325 F. Sweat the onions. Heat butter over medium heat and cook onions until starting to turn translucent. Remove from pan. Brown the meat. In batches until brown on all sides. Sprinkle flour over the meat. Deglaze the pan. Add wine stirring up all the browned bits from the bottom of the pan. Add chicken stock. Return the beef and onions to the pan. Add vegetables and all seasonings.
Bake covered in oven for 2 hours. Check meat and return to oven for up to one hour if necessary.
[print-me target=”.post-content”]
The Ultimate Broccoli and Cheddar Stuffed Potato
The Ultimate Broccoli and Cheddar Stuffed Potato
Preheat oven to 400 degrees F. Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour. While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper. When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
[print-me target=”.post-content”]