How You Can Help Friends of Long Hungry
Write a letter of support and love for the Long Hungry Creek Farm, its cave, creek, and food-land. We are against CAFOs in our beautiful community.
Should this chicken CAFO battle take to the courts we will need some funds.
Please consider a quick tax-deductable donation to help us in this worthy fight.
An Aerial View
Category Archives: Recipes
Potato Soup with Kale and Chorizo
Ingredients:
* 5 tablespoons olive oil, divided
* 1 large onion, chopped (about 2 cups)
* 8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
* 2 teaspoons smoked paprika*
* 1½ pounds potatoes, cut into ¼ inch-thick slices
* 8 cups low-salt chicken broth
* 1 ½ pounds kale, stemmed, torn into small pieces
* 3 cups ½ inch cubes rustic bread
Preparation:
1) Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally.
2) Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
3) Divide soup among bowls. Top with croutons and serve.
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Wheat Berry Sweet Potato Bake
Ingredients:
2 cups water
½ cup wheat berries
Salt
1 pound sweet potatoes, peeled and cut into slices about 1/8 inch thick
2 cloves garlic, passed through a press
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1¼ - 1½ cups shredded Gruyere cheese, divided
¼ cup vegetable stock
Preparation:
Put the water and wheat berries in a medium pot and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. The wheat berries should be tender and the water should be absorbed. Season with salt.
Preheat the oven to 350 F, and grease an 8x8 inch backing dish. Put half the sweet potatoes in the dish, then sprinkle with half of the pressed garlic, as well as half of the herbs, half of the cooked wheat berries and a pinch of salt to season. Sprinkle about ½ cup cheese over the top. Next place the rest of the sweet potato slices over the cheese, the rest of the garlic, herbs and wheat berries. Season with a bit more salt, then sprinkle another ½ cup of cheese over the top. Pour the broth over the top. Reserve the last ¼ - ½ cup of cheese.
Cover the baking dish with tinfoil, and bake for 45 minutes, until the potatoes are totally tender. Uncover the dish and sprinkle the reserved cheese over the top. Return the uncovered baking dish to the oven and bake for a final 5 minutes longer, until cheese is melted. Serve.
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Kale and Potato Purée
Ingredients:
* 2 pounds kale, stems and center ribs discarded and leaves chopped
* 1 ½ pounds large boiling potatoes
* 2 cups heavy cream
Preparation:
Cook kale in a pot of boiling salted water (1 ½ tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
While kale cooks, peel potatoes and cut into ½ inch pieces. Simmer in cream with 1/2 teaspoon salt and ¼ teaspoon pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
Browned Kohlrabi (Karalabe Fozelek)
Note: This recipe will have to be scaled down.
Ingredients:
3 lbs kohlrabi, peeled and diced
3 tablespoons butter
1 teaspoon salt
1 teaspoon sugar
1 tablespoon finely chopped parsley
2 tablespoons flour
½ cup chicken broth or vegetable broth
Preparation:
1) Peel and dice kohlrabi.
2) Melt the butter in saucepan; add kohlrabi, salt, sugar, and parsley; stir to combine the ingredients.
3) Cover the saucepan and cook over very low heat for 25 minutes; take great care not to let it burn.
4) Sprinkle flour into pan and stir until lightly browned; stir in chicken broth to form a sauce; simmer for 5 minutes.
Kohlrabi & Apple Slaw
Ingredients:
¼ cup cream
1 tablespoon fresh lemon juice
½ tablespoon good mustard
½ teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Preparation:
Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
Spicy Bok Choy in Garlic Sauce
Ingredients:
* 1 pound bok choy
* 1 Tbsp vegetable oil
* 1 Tbsp sesame oil
* ¼ cup water
* 1 tsp grated fresh ginger root
* 2 cloves garlic, minced
* 1 Tbsp oyster sauce
* 1 Tbsp light soy sauce
* 1 Tbsp brown sugar
* 1/8 tsp crushed red pepper flakes (optional)
Preparation:
1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Oyster Sauce Substitutes:
http://www.buzzle.com/articles/oyster-sauce-substitute.html
Daikon Radish Remoulade
Ingredients:
1 lb Daikon radish
3 Tb Dijon-style mustard
4 Tb Olive oil
1 ts Wine vinegar
¼ c Minced fresh parsley leaves
Preparation:
Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.
Pumpkin Mostarda
Ingredients:
* 1 small sugar pumpkin (2 1/2 pounds), peeled, quartered lengthwise and seeded (butternut will work too)
* 2 ½ cups sugar
* 1 tablespoon fresh lemon juice
* 3 tablespoons dry mustard
* 3 tablespoons dry white wine
Preparation:
1) Line a baking sheet with parchment paper. Cut pumpkin quarters crosswise into ¼ inch-thick slices.
2) In a large saucepan, combine sugar, 1 ¼ cups cold water and lemon juice; bring to a boil and cook, stirring occasionally, until liquid is clear and slightly reduced, about 5 minutes. Stir in pumpkin, return mixture to a boil, reduce to a gentle simmer and cook until pumpkin is tender throughout with translucent edges, about 15 minutes. Remove mixture from heat and let rest for 10 minutes.
3) Set a fine-mesh sieve over a large bowl; drain pumpkin slices, reserving syrup. Transfer slices to prepared baking sheet and cool to room temperature, about 15 minutes.
4) In a small saucepan, whisk together mustard and wine. Set over medium-high heat and cook, whisking constantly, until mixture is thick and smooth, about 3 minutes. Add mustard mixture to reserved syrup and whisk well to combine.
Transfer cooled pumpkin slices to a 4-cup heatproof glass jar with a lid. Pour syrup over slices, seal jar, and refrigerate for at least 6 hours or up to 10 days.
Daikon Radish Salad with Sesame Ginger Vinaigrette
Ingredients:
1 tsp fresh ginger, minced
1 ½ tsp toasted sesame oil
2 tsp grapeseed oil or another neutral oil
1 Tbsp rice wine vinegar
3 Tbsp soy sauce
1 large daikon radish, peeled and thinly sliced into matchsticks
½ carrot, peeled and sliced into thin matchsticks
½ cucumber, sliced into thin matchsticks
¼ bell pepper, thinly sliced
1 tsp or so toasted sesame seeds for garnish
salt and pepper to taste
Preparation:
In a bowl, whisk together the ginger, oils, vinegar and soy sauce. Peel the radish and carrot, and slice all the vegetables into thin matchsticks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper. Top with toasted sesame seeds.
Pan Fried Daikon Cake
Ingredients:
* 1 ½ cups grated daikon radish
* 2 teaspoons salt
* 1 clove garlic, minced
* ½ red onion, chopped
* 1 egg, beaten
* ½ cup Italian seasoned bread crumbs
* ½ teaspoon ground black pepper
* ½ teaspoon paprika
* ½ teaspoon chile-garlic sauce (such as Sriracha®)
* 1 ½ cups vegetable oil for frying
Preparation:
Pan Fried Daikon Cake
* 1 ½ cups grated daikon radish
* 2 teaspoons salt
* 1 clove garlic, minced
* ½ red onion, chopped
* 1 egg, beaten
* ½ cup Italian seasoned bread crumbs
* ½ teaspoon ground black pepper
* ½ teaspoon paprika
* ½ teaspoon chile-garlic sauce (such as Sriracha®)
* 1 ½ cups vegetable oil for frying
1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
