January 7th, 2012 Happy Holidays Box
Recipes from the Surfin’ Chef, including simple directions on how to make your own Corned Beef!! For those of you with “eat healthy” resolutions, you will enjoy the Earthtrine Pea Shoots, a super nutrient-dense green, a hint that Spring is on its way. Several uses for them, apart from adding them to a salad, or a quick stir fry with any leftover veggies: http://eatdrinkbetter.com/2010/05/17/top-ten-pea-shoot-recipes-in-season-now/ Fair Trade selection this week is IxCacao’s decadent brownies, made with Fair Trade chocolate by local artisan Heidi Whitney. We sampled these brownies in the Fall, and they were delicious, but alas she wasn’t using Fair Trade Chocolate, so…voila presto, she has sourced a brilliant fair trade chocolate from a local chocolatier, and I’m so pleased to be able to support her now! Bacon as another special treat, and preserved lemons for a citrus blast from Jessica Koslow of Sqirl. Here’s to a great new year of Eating the Love: it’s good for you, good for the community, and good for the planet so Occupy your Food and feel good about it!
“HAPPY 2012 BOX” | JANUARY 7TH, 2012 Roots • • • • •
Onions (Givens) Garlic (Chris Milliken)* Yukon Potatoes (Tutti Frutti) Carrots (The Garden Of...) Sweet Potatoes (Garcia)*
Leafy Greens • Salad Mix (Shepherd) • Red Bor Kale (Givens)
Herbs • Flat Parsley, Bay Leaf *& Sage* (Earthtrine)
• Orange Juice – Friends Ranch Fair Trade
Vegetables • • • • •
Leeks (Givens) Pea Tendrils (Earthtrine) Cauliflower(Givens) Red Cabbage (Tutti Frutti) Delicata Squash (Roots)*
Extra Fruit ** Extra strawberries, Satsumas, orange Blueberries – Rancho Cortez Grapefruit- Somers Asian Pear - Garcia Grapes - Garcia
Dairy • Butter* (Organic Valley) • Holey Cow (Central Coast Creamery)
Navy Beans (Shepherd)
Catch of the Week ** • Wild Salmon (Janae’s Fillets)
Fruit • • • •
Satsumas (Friends Ranch) Fuji Apples (Fair Hills Farm) Strawberries (Rancho Cortez)* Valencia Oranges (Friends) Kiwi (Mallard Ranch)
Meat & Eggs • Quartered Chicken*/Chicken Legs (Watkins/Deydeys) • Brisket (Deydeys) • Bacon (Watkins/Rocky Canyon) • 1 dozen Eggs (Dare to Dream)
• Preserved Lemons (Sqirl) Nuts, Seeds or Dried Fruit
• Black Mission Figs (Avila) New Customer/ Referral Gift Olive Oil – Oil of Pacines
* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested
THIS WEEK’S RECIPES! BACON BRAISED APPLES, FRIED SAGE AND NAVY BEANS CORNED BEEF AND PURPLE CABBAGE, ROASTED SWEET POTATOES, KALE CHIPS MOROCCAN CHICKEN, PRESERVED LEMONS, ROASTED CAULIFLOWER, GREEN SALAD SAVORY BREAD PUDDING DELICATA SQUASH PASTA WILD SALMON WITH LEMON AND BAY
BACON BRAISED APPLES, FRIED SAGE AND NAVY BEANS Ingredients: • Beans • Bacon • Onions, chopped • Garlic, chopped • Apples, diced • ¼ cup apple cider vinegar or Verjus • 8-10 oz. beer or white wine • carrot • parsley • bay leaf • peppercorns • fennel seed, cumin seed, chili flakes • leeks • tomato paste (opt) Directions: There is some debate about whether these navy beans need soaking. If you want to be on the safe side, start by soaking your dried beans. Over night in the fridge is the best and easiest: cover with lots of water. Brown bacon, cut into pieces, in a pan, add chopped onions, garlic, and diced apples. Let this cook down a bit, then deglaze with a 1/4 cup apple cider vinegar or verjus, and about 8-10 ounces of beer or white wine. Lower the heat and allow alcohol to reduce out slowly.
Cook beans by placing them in a pot, cover with liquid and add whatever goodies you are in the mood for to the pot: Onions, garlic, potato, carrot, parsley, bay leaf, peppercorns, fennel seed, cumin seed, chili flakes, leeks, tomato (tomato paste), another strip of bacon! All of these, in any combination, are going to impart wonderful flavor to your beans when you cook them. Once beans are cooked, sauté onions in butter and allow to brown nicely. Add cooked beans and fresh chopped sage. Cook all that up and serve with the apples and bacon. Yum Yum!!
CORNED BEEF, PURPLE CABBAGE, ROASTED SWEET POTATOES, CRISPY KALE CHIPS Directions: This is, at least, a one-day process, but it's very simple and straight forward, so relax and enjoy the culinary ride. At least 12 hours, but I recommend 24-36 hours before you start cooking your beef brisket into corned beef, you must first brine it in a liquid. For the brine liquid, place all ingredients into a sauce pan, bring it to a boil, then turn it off and allow the brine to cool. The brine ingredients are: • • • • • • • • •
12 cups water 1 cup kosher salt 1/2 cup brown sugar 1 cinnamon stick 1 tsp mustard seed 3 tsp black peppercorn 6-8 cloves 3 bay leaf 1 in. ginger piece/ chopped (opt)
Once your brine has cooled, cover brisket in brine. The best way to fully and completely brine your brisket is in a zip-lock plastic bag. Put brine and brisket in a large ziplock, carefully removing as much air as possible. Set in a bowl or tray – so that if a little leaking happens it won’t dirty your fridge. Leave brisket in brine for at least 12 hours but like I said earlier, I recommend 24-36 hours. I know people who brine their brisket for up to 7 days. When it's time to cook the brisket, remove from brine and pat dry. Place in a pot and cover with just an inch or so of water.
For a bit of flavor, add the following and bring to a boil: • • •
chopped onions garlic carrots
Lower heat and simmer for 2-3 hours. Remove and slice ready. The cabbage: Chop the cabbage as thinly as possible by cutting it into quarters, removing the core, then slicing it. Watch out, it soon becomes a lot of cabbage. Put cabbage in a large pot, add: • • • • • •
sliced onions 1 cup of water 1/2 cup of apple cider vinegar or verjus 1/2 cup brown sugar a few peppercorns cinnamon, cloves, and ginger pieces.
Turn it on high and bring to a boil. Lower the heat and simmer for 1.5-2 hours on medium to low until cabbage is cooked and most of the liquid is gone. It’s a lovely sweet and tangy cabbage flavor that will compliment the beef. The sweet potatoes: Peel and cut the sweet potatoes into cubes and roast them at 375'F for about 60-75 minutes or until fork tender. (Couples can use normal potatoes) The Kale: Kale chips are amazing! De- stem kale and put in a bowl. Drizzle with olive oil and season with salt and pepper and paprika and lay on a flat tray. Bake in oven at 275'F for 20-30 minutes. Yeah! Kale Excellence!
“MOROCCAN CHICKEN”, PRESERVED LEMONS, ROASTED CAULIFLOWER AND GREEN SALAD Ingredients: • Chicken pieces • Onions, chopped • Garlic, chopped • Parsley • Preserved Lemon, chopped • Cauliflower • Chili flakes, salt & pepper • Olive oil
Directions: Preheat oven to 375’F. Sear Chicken Quarters, halves, or legs, in an oven safe sauté pan. Once browned golden, add chopped onions and garlic. Cook for a few minutes softening the onions. Deglaze with white wine and add some fresh parsley and a couple tablespoons of chopped preserved lemon (just the rind, not the pith). Place pan and all in the oven and let it braise. While the chicken is cooking, roast cauliflower, cut into florets, with garlic, onions, chili flakes, salt and pepper, drizzled with olive oil. Serve with a fresh mixed salad from Shepherd Farm!
SAVORY BREAD PUDDING Ingredients: • • • • • • • •
Old bread Onions Leftover vegetables 8-10 eggs grated Holey Cow cheese Chopped herbs ¾ cup sour cream or cream Salt and Pepper
Preparation: Dice, rip and shred or tear any old bread or rolls and put it in a pyrex or casserole dish. Next, saute some onions and any leftover vegetables from the week (carrots, pea tendrils?), and spread them on and in the bread in the casserole dish. Whisk together 8-10 eggs, some grated cheese, some chopped fresh herbs, and about half to 3/4 cup of sour cream or cream. Add salt and pepper to the mix and pour over the bread and vegetables in your dish. Let the bread in the pan fully absorb the liquid and then bake in the oven at 325' F for 45 minutes, or until bread pudding is “solid wiggly” not “loose wiggly”. Serve it up with a green salad, cheese, and you’re good to go.
DELICATA SQUASH PASTA Ingredients: • Delicata Squash, sliced, seeded • onion, chopped • garlic, chopped • Pasta • Holey Cheese Directions: Super simple: Cut squash in half, remove seeds(not skin), drizzle with EVO and roast at 375F for 1 hour, season with salt and pepper. When tender, dice it up. Sauté onions, garlic and chili flakes in a pan. Add the squash in with the onion mix and continue cooking. If you have some, deglaze with a little white wine. Cook pasta and add to the pan. Finish the pasta and sauce with butter salt and pepper and cheese.
WILD SALMON WITH LEMON AND BAY Cooking
fish this way is what is typically called “en papillote”. It’s a wonderful way to cook delicate fish on the grill and keeps all the flavors and juices contained in the little packet. If you’re barbecuing at the park or on the beach, these are also great because they can be eaten right out of their little packets. At home, they make a lovely presentation at the table and perfume the kitchen with wonderful aromas when opened... Ingredients: • Salmon fillets • Slices lemon or some chopped preserved lemon • Bay leaf • Olive oil • Salt and pepper • White wine Preheat the oven to 325 degrees F. Season the salmon with salt and pepper. Place thinly sliced lemon (or diced lemon peel from the preserved lemons) and bay leaf over each fillet. Make a packet for each fillet by making a rectangle of foil lined with parchment. Place fillet in each packet and add a splash of white wine. Bring the edges together and roll to form a seal. Place packets on sheet tray in oven and roast for 15 minutes or until just cookedthrough. Alternatively, place packets on the grill and cook a few minutes each side.... Be careful of hot steam when opening!
BACON BRAISED APPLES, FRIED SAGE AND NAVY BEANSCORNED BEEF AND PURPLE CABBAGE, ROASTED SWEET POTATOES, KALE CHIPSMOROCCAN CHICKEN, PRESERVED...