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
Taco Stuffed Zucchini
Taco Stuffed Zucchini
For a summer spin on taco night, try these zucchini stuffed with ground turkey, seasoned with cumin and spiced and topped with a blend of Mexican cheese – cheesy goodness from skinnytaste.com!
INGREDIENTS
DIRECTIONS
Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.
[print-me target=”.post-content”]
Plum Brioche Bread Pudding
Plum Brioche Bread Pudding
It’s hard to bake with plums because they taste so
delicious on their own. If you are willing to refrain from eating them right
away this recipe from latartinegourmande.com really highlights the plums.
Buying a good quality brioche is totally fine, or you can try making your own
with the recipe below.
INGREDIENTS
DIRECTIONS
To prepare the plums, start by washing them. Remove the pits and slice them. Place them in a bowl. Sprinkle with 2.5 Tbsp. sugar and a pinch of cinnamon. Place them on the side for 1 hour. After this time, place them in a pot and cook them for 10 min on medium heat. To prepare the custard, beat the eggs with the sugar. Add the vanilla seeds and add the milk. Mix well.
Dice the brioche slices. Butter four one-cup individual molds or one large dish, and arrange loosely half of the diced brioche. Layer with the cooked plums and pour half of the custard. Add the rest of the brioche and pour the rest of the custard. Let rest for 30 min. Preheat the oven at 350 degrees. Add a few pieces of butter on top of the pudding. Cook the puddings for 25 min or so.
To Make Your Own Brioche:
In a bowl of electric stand mixer, mix the flour with the yeast, make a hole in the middle. Add the warm milk very slowly and steadily while mixing with the hook attachment. Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from the bowl of the stand mixer. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again. Preheat the oven at 400 F. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min. Remove, unmold and let cool on a rack.
[print-me target=”.post-content”]
Peach and Nectarine Dumplings
Peach and Nectarine Dumplings
A good friend of mine, Terri, was gracious enough to pass down this family recipe and I’ve had it for as long as I can remember. The spiced syrup works so well with these sweet summer fruits.
INGREDIENTS
Spiced Syrup
Dumplings:
DIRECTIONS
For syrup: Cook first 4 ingredients in medium-heavy saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil until reduced to 1 12/ cups. Remove from heat and mix in butter. Be careful not to let it burn.
For dumplings: Preheat oven to 375 degrees. Combine peaches and/or nectarines and sugar in large bowl. Mix flour, baking powder and salt in large bowl. Cut in 2/3 cup butter until course meal forms. Add milk and mix with fork until dough just holds together. Gently roll dough out on lightly floured surface to 18 x 12 inch rectangle. Cut into six 6” squares. Mound 2/3 cup fruit mixture in center of each pastry square. Fold corners of each pastry toward center, forming square package; pinch to seal.
Arrange in greased 13 x 9” baking pan, spacing about 1 inch apart. Pour syrup around sides of dumplings. Dot each with 1 tablespoon butter. Sprinkle each lightly with sugar. Bake until dumplings are golden brown, about 35 minutes.
[print-me target=”.post-content”]