The Johnson clan gives four out of four ‘yums’ to Cranberry Snack Cake
“Where Farm and Family Meet”
(serves 4) 16 small new potatoes (Yukon Gold, fingerlings, baby reds, etc.) 3-4 tablespoons extra-virgin olive oil Coarse salt 1 red onion, cut into 1/4-inch rounds 6 pitted kalamata olives, chopped 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh oregano 1/2 cup crumbled feta Salt and freshly ground black pepper Preheat the oven to 350 F. Toss the potatoes with just enough oil to lightly coat them, about 1 to 2 tablespoons, and sprinkle with coarse salt. Bake until the potatoes are tender but not too soft, about 25 to 30 minutes. Put the potatoes in a gratin (casserole) dish, and crush them with the back of a fork. In a large skillet, heat the remaining oil and sauté the onion slices until they become light brown, about 6 to 10 minutes. Pour the onions and oil over the crushed potatoes, and then toss in the olives, parsley, oregano and feta, and season with salt and pepper. Put the dish in the oven, and bake until the potatoes are very tender and the cheese is melted, about 10 to 15 minutes. ■ An homage to sunflower producers, Marinated Kale Salad utilizes both the oil and the seeds. Make this dish a day or two ahead for best results. The extra time allows the strong flavor of the kale to mellow a bit. Marinated Kale Salad (serves 4-6) 2 tablespoons sunflower oil 1 tablespoon cider vinegar 1 teaspoon honey 1 pound kale, stemmed and finely chopped 1 small sweet onion, finely chopped 2 large carrots, shredded 1/4 cup dried cranberries or raisins Salt and freshly ground pepper 1/4 cup toasted sunflower seeds
In a large bowl, whisk together the oil, vinegar and honey. Add the kale, onion, carrots and dried cranberries and toss to coat. Season with salt and pepper, and sprinkle with the sunflower seeds. This salad keeps nicely, and tastes better the day after it’s made. ■ We all know about cranberry sauce that comes in a can, as well as the dried variety of cranberry. And then there’s those fresh cranberries in bags in the produce aisle, which usually end up being cooked for sauce as well. But did you know you can just eat those tart, fresh cranberries out of hand? And use them in other delicious ways, such as in this Cranberry Snack Cake? The results are gratifying: Four out of four “yums” from the sweet-toothed Johnson crew! Cranberry Snack Cake (Makes a 9-inch cake) 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1/2 cup unsalted butter, at room temperature 1 1/4 cups sugar 1 teaspoon vanilla 3 large eggs 1 cup plain Greek-style yogurt or sour cream 1 cup fresh cranberries, chopped Confectioners’ sugar (optional) Preheat the oven to 325 F. Lightly butter and flour a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, cream the butter and sugar until light and fluffy; then beat in the vanilla. Beat in the eggs one at a time. Beginning and ending with the flour mixture, alternate folding portions of the flour mixture and the yogurt into the butter mixture. Fold in the cranberries. Scrape the batter into the prepared pan, spread it evenly, and then tap the pan to release the air bubbles. Bake until a toothpick inserted in the center comes up clean, about 50-55 minutes. Cool the cake on a wire rack. Dust it with confectioners’ sugar if desired. “Minnesota’s Bounty” is published by the University of Minnesota Press — www.upress.umn.edu. If your community group or church organization has printed a cookbook and would like to have it reviewed in the “Cookbook Corner,” send us a copy to “Cookbook Corner,” The Land, P.O. Box 3169, Mankato, MN 56002. Please specify if you wish to have the cookbook returned, and include information on how readers may obtain a copy of the cookbook. Submission does not guarantee a review. ❖
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By SARAH JOHNSON The Land Correspondent Don’t let the wintry weather forecasts bring you down. Pick up a copy of the new “Minnesota’s Bounty: The Farmers Market Cookbook” where it’s always summertime, and you can daydream away your winter blues. Great cookbooks aren’t just collections of recipes; they’re filled with information that makes you want to run out and try something new. This cookbook is set up according to the ingredient you would find in a typical Minnesota farmers market (sweet corn, green pepper, pork, honey …) with vibrant photos, fresh recipes and, best of all, “quick meal” tips for when you just don’t have much time. This is a great resource for when you end up with a load of produce and not a lot of ideas. And the daydreams of summer are a free added bonus. ■ Locally raised meats such as lamb and pork are often available at markets and farms. Try these tender, succulent lamb burgers with the New Potatoes With Feta and Olives (recipe following) for a Mediterranean-inspired meal your family won’t soon forget. Lamb Burgers With Tzatziki (serves 4) Burgers 1 1/4 pounds coarsely ground lamb 2 tablespoons chopped fresh oregano 1 tablespoon cumin 2 cloves garlic, finely chopped Salt and freshly cracked pepper Olive oil Tzatziki 2 cups plain Greek-style yogurt 2 tablespoons lemon juice 1/2 cup diced cucumber 1 tablespoon minced dill 1 clove garlic, minced In a large bowl, gently work together the lamb, oregano, cumin and garlic. Lightly season the meat with salt and pepper. With a light hand, form four loosely packed patties, and then gently flatten them to about 3/4 inch thick. Brush the patties with some olive oil. In a small bowl, whisk together the yogurt, lemon juice, cucumber, dill and garlic. Prepare a grill for medium-high heat, or preheat a cast-iron skillet over medium-high heat and film it with olive oil. Place the burgers on the grill or skillet, and cook until nicely seared on both sides, about three minutes per side. Continue cooking, brushing with a little more oil if grilling, until the burgers are medium-rare (140 F). Serve topped with tzatziki in sliced pita bread, open-face on a slice of toasted olive bread, or on a hamburger bun. ■ New Potatoes With Feta and Olives
15 A THE LAND, NOVEMBER 15, 2013
Minnesota’s Bounty: The Farmers Market Cookbook Cookbook Corner