Goat Cheese and Herb Stuffed Radicchio
Need an appetizer that’s beautiful and tasty? Then Giada De Laurentiis is your woman! Her dishes are fun, bright, and full of texture, and in this recipe he tangy goat cheese pairs well with the bitter radicchio.
INGREDIENTS
• 1 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup each chopped fresh flat-leaf parsley and chopped fresh basil leaves
• 1 teaspoon dried thyme
• 3 scallions, finely chopped or 1-2 spring onions, finely chopped
• 1/2 teaspoon kosher salt and ¼ freshly ground black pepper
• 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
• 12 radicchio leaves, cleaned
DIRECTIONS
Special Equipment: a deep-fry thermometer. In a small saucepan, heat olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and cool for 5 minutes. Combine the garlic, parsley, basil, thyme, and scallions in a small glass bowl. Carefully pour the warm oil over the herb mixture. Add the salt and pepper. Mix well. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. To serve: Place the radicchio leaves on a serving platter, place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.
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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 Lehman2013-06-18 09:51:492013-06-18 09:51:49Goat Cheese and Herb Stuffed Radicchio
Kale comes in a few different colors and textures. Red, Black and Tuscan Kale tend to be a little more tender and requires a bit less cooking time, while the frillier blue and green varieties are hardier and take a little longer.
INGREDIENTS
• 2 Tbs. olive oil
• 1/4-inch slice pancetta, diced (about 1/4 cup)
• 1 small onion, chopped
• Pinch dried red chile flakes
• 1-1/2 lb. kale, stemmed, leaves roughly torn
• 1-1/2 cups homemade or low-salt canned chicken broth
• 1 small clove garlic, minced
• Freshly ground black pepper to taste
DIRECTIONS
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the kale; toss with tongs to coat the leaves with oil. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are quite tender, about 10 min. (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf). Stir in the minced garlic, raise the heat to high, and boil uncovered until the pan is dry. Season with a few grinds of pepper (you probably won’t need salt) and serve.
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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 Lehman2013-06-18 09:42:152013-07-30 11:14:22Braised Kale with Pancetta
Of course you can make sautéed zucchini or zucchini bread, but why don’t you try making some delicious fritters with this wonderful green zucchini recipe (thekitchn.com.) Vegetable fritters are a great way to pack in nutrients, clean out your fridge and make a meal in a flash. Try freezing them between squares of parchment paper for a quick snack.
INGREDIENTS
• 1 large zucchini
• 1 bunch of carrots or 6-8 medium carrots
• 1 bunch green onions or 2 yellow spring onions with bigger bulbs
• 3 cloves of garlic (or garlic scapes)
• 1/2 bunch fresh parsley
• 1 recipe of regular pancake batter or store bought pancake mix (see below)
DIRECTIONS
To start, peel zucchini and carrots. Grate the zucchini and the carrots using the large holes on a box grater. Dice the onions, garlic, and parsley. Set aside.
Make one recipe of your favorite homemade or store-bought pancake mix. Make recipe as called for using 1/4 cup less liquid. The zucchini will add a great deal of liquid to the mix, don’t worry.
Pre-heat a skillet to medium-high and brush it gently with olive oil. Stir together the prepared vegetables and pancake mix. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes and flip.
Cook an additional 2 minutes and remove from heat. Sprinkle liberally with salt and allow the fritters to cool slightly before serving. Serve with butter, sour cream, or even a nice bacon jam if you have it! Enjoy!
BATTER RECIPE and DIRECTIONS:
• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, separated
• 2 cups buttermilk (or plain yogurt and use 2/3 cup thinned with milk until it makes 1 cup)
• 1/2 cup milk
• 10 tablespoons unsalted butter, melted and cooled
• Canola or peanut oil for frying
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes
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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 Lehman2013-06-18 09:37:502020-03-12 10:51:10Zucchini and Carrot Fritters
Goat Cheese and Herb Stuffed Radicchio
Goat Cheese and Herb Stuffed Radicchio
Need an appetizer that’s beautiful and tasty? Then Giada De Laurentiis is your woman! Her dishes are fun, bright, and full of texture, and in this recipe he tangy goat cheese pairs well with the bitter radicchio.
INGREDIENTS
• 1 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup each chopped fresh flat-leaf parsley and chopped fresh basil leaves
• 1 teaspoon dried thyme
• 3 scallions, finely chopped or 1-2 spring onions, finely chopped
• 1/2 teaspoon kosher salt and ¼ freshly ground black pepper
• 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
• 12 radicchio leaves, cleaned
DIRECTIONS
Special Equipment: a deep-fry thermometer. In a small saucepan, heat olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and cool for 5 minutes. Combine the garlic, parsley, basil, thyme, and scallions in a small glass bowl. Carefully pour the warm oil over the herb mixture. Add the salt and pepper. Mix well. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. To serve: Place the radicchio leaves on a serving platter, place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.
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Braised Kale with Pancetta
Braised Kale with Pancetta
Kale comes in a few different colors and textures. Red, Black and Tuscan Kale tend to be a little more tender and requires a bit less cooking time, while the frillier blue and green varieties are hardier and take a little longer.
INGREDIENTS
• 2 Tbs. olive oil
• 1/4-inch slice pancetta, diced (about 1/4 cup)
• 1 small onion, chopped
• Pinch dried red chile flakes
• 1-1/2 lb. kale, stemmed, leaves roughly torn
• 1-1/2 cups homemade or low-salt canned chicken broth
• 1 small clove garlic, minced
• Freshly ground black pepper to taste
DIRECTIONS
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the kale; toss with tongs to coat the leaves with oil. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are quite tender, about 10 min. (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf). Stir in the minced garlic, raise the heat to high, and boil uncovered until the pan is dry. Season with a few grinds of pepper (you probably won’t need salt) and serve.
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Zucchini and Carrot Fritters
Zucchini and Carrot Fritters
Of course you can make sautéed zucchini or zucchini bread, but why don’t you try making some delicious fritters with this wonderful green zucchini recipe (thekitchn.com.) Vegetable fritters are a great way to pack in nutrients, clean out your fridge and make a meal in a flash. Try freezing them between squares of parchment paper for a quick snack.
INGREDIENTS
• 1 large zucchini
• 1 bunch of carrots or 6-8 medium carrots
• 1 bunch green onions or 2 yellow spring onions with bigger bulbs
• 3 cloves of garlic (or garlic scapes)
• 1/2 bunch fresh parsley
• 1 recipe of regular pancake batter or store bought pancake mix (see below)
DIRECTIONS
To start, peel zucchini and carrots. Grate the zucchini and the carrots using the large holes on a box grater. Dice the onions, garlic, and parsley. Set aside.
Make one recipe of your favorite homemade or store-bought pancake mix. Make recipe as called for using 1/4 cup less liquid. The zucchini will add a great deal of liquid to the mix, don’t worry.
Pre-heat a skillet to medium-high and brush it gently with olive oil. Stir together the prepared vegetables and pancake mix. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes and flip.
Cook an additional 2 minutes and remove from heat. Sprinkle liberally with salt and allow the fritters to cool slightly before serving. Serve with butter, sour cream, or even a nice bacon jam if you have it! Enjoy!
BATTER RECIPE and DIRECTIONS:
• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, separated
• 2 cups buttermilk (or plain yogurt and use 2/3 cup thinned with milk until it makes 1 cup)
• 1/2 cup milk
• 10 tablespoons unsalted butter, melted and cooled
• Canola or peanut oil for frying
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes
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