Starch/Tuber/Grain

Pickled Beets

Posted Sun, 05/01/2011 - 16:49 by Audrey

Yield: 5 pints

~12 medium sized beets (ideally, your beets are the same diameter as your jars)
1 cup water
1 cup white vinegar
1 cup sugar

Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

Put beets in boiling water for 30-45 minutes (until they peel easily).

Peel beets. Put in cold water to cool.

While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

Shrimp a la plancha and Grits with Creole Chutney

Posted Sun, 02/27/2011 - 20:05 by Jon

This was inspired by the Jose Andres' Gambas a la Plancha recipe, and having some fresh shrimp from Arganica. I was feeling a craving for a more cajun-y shrimp-and-grits setup, however. So, I figured there's no reason not to just do both. I left the grits simple, and focused on the shrimp and the chutney-like goop.

A ton of salt
3 whole shrimp per person
grits, plus water and butter for their preparation.

For the creole chutney:

1/2 medium onion, chopped
4 cloves garlic, minced
1 mild jalapeno
1/2 bell pepper (red preferred)
1 small tomato
1 tsp molasses

Seared Scallops with Pommes

Posted Sat, 02/12/2011 - 19:50 by Jon

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Guinness Cottage Pie

Posted Sat, 10/03/2009 - 09:58 by Jon

This is an abomination, mixing in Guinness into a cottage pie.
The Guinness stew recipe parts are pulled from this recipe; the Shepherd's (lamb) and Cottage pie ingredients have been pulled from here and Epicurious. Cooking for Engineers has a nice pictoral guide.

Spanish Tortilla

Posted Sun, 09/20/2009 - 18:23 by Jon

This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

Potato Gnocchi

Posted Tue, 08/25/2009 - 14:31 by Jon

The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt

Mike's Potato Soup

Posted Tue, 08/25/2009 - 12:07 by Jon

From @MikeCotton

5 pounds baking potatoes
1 pound butter
1 pound applewood smoked bacon, chopped
1/2 pound medium cheddar, grated or finely diced
5 cloves garlic

1 1/2 teaspoons dried thyme
sea salt, black pepper to taste

Kitchen needs: a large pot, another pot, and a lot of large prep bowls

Prep

Sunchoke Bisque

Posted Tue, 08/25/2009 - 12:00 by Jon

(serves 6)
3 tbsp olive oil
1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
2 waxy potatoes like Yukon Gold
1 celery rib (optional)
1 onion
5 cups stock
3 cloves garlic, minced
1 bay leaf
3/4c milk or cream
salt and pepper to taste
croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

Sunchoke Bread

Posted Tue, 08/25/2009 - 11:52 by Jon

Along with sunchokes (also known as Jerusalem artichokes), this savory quick bread includes herbs, turnip, parsnip, celery, soy milk, and maple syrup.

Note: untried!

Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 medium Jerusalem artichokes (sunchokes)
2 cups spelt or whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Herbs: basil, coriander, thyme, sage, dill...any of your favorites
1/2 teaspoon salt
1 carrot
1/2 of a turnip
1/2 of a parsnip
1 stalk celery
1/2 cup soy milk
1/2 to 1 cup water
2 Tablespoons maple syrup

Wild mushroom and mozzarella risotto cakes

Posted Tue, 08/25/2009 - 11:05 by Jon

Risotto Cakes from deliciousmagazine.co.uk

From deliciousmagazine.co.uk Difficult to form, but tasty! Freezing them gives a good snack/side later on

2 tbsp butter
1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
1 onion, finely chopped
1 garlic clove, crushed
1.5 cups arborio rice
1/3 cup white wine
3 cups vegetable stock, hot (approx - make more if needed)
1 tbsp fresh thyme leaves
4 oz buffalo mozzarella ball, cut into 12 pieces
4 tbsp plain flour, seasoned
3 tbsp sunflower oil

Audrey and Jon

One year and counting!