Goin' to the Farmers' Market
This past weekend's Farmers' Market meal was deeelish. Unfortunately, due to some scheduling conflicts, illness, transitioning new/old members in and out and the like, we only had 8 of us (well.... 11 if you count the under-18 crowd including our newest member Ava!). Even so, we had quite a delicious meal.
We enjoyed:
We enjoyed:
- Canteloupe w/ proscuitto & vinagrette for appetizers from Phil & Rose
- Autumn stew with cheddar-biscuit topping from Phil & Rose (Phil, the recipe is in high demand!)
- Summer skillet-cooked vegetables from Chad & Karen
- Honey-apple cake with caramel glaze from Jill & Jonathan
- Sodas from the new mommy & daddy (Heather & Dave)
I felt it was appropriate to have both a "summer" dish and an "autumn" dish as we sit on the cusp of both seasons. Sadly, I completely forgot to take ANY pictures of the food for the first time ever! So, that just means we'll have to recreate the dishes sometime and take pictures so everyone can see.
We missed those of you unable to join us and hope to see you next month, along with some news faces! Next up... carribean!
Labels: 2007, 22, Farmers' Market, September
posted by Karen at
9:09 AM
1 Comments:
Autumn Vegetable Stew w/ Cheddar-Garlic Crumble Crust, from "Bistro Cooking at Home," by Gordon Hammersley:
Sift together 2 cups flour, 1 t. salt, 1 T + 1 t baking powder. Cut in 6 T cold butter, cut into small cubes (easiest done with a food processor, if you have it). Add 1 to 1 1/3 c. heavy cream, 1 1/2 t minced garlic and pinch of black pepper. Add 1/2 c. grated cheddar and mix just until it holds together. Let rest--in refrigerator.
Heat oven to 400. In 1 1/2 T. butter and 1 1/2 T olive oil, saute 1 red onion cut into 1-inch pieces, 2 medium carrots cut into 1-inch rounds, and 1 medium celery root, peeled and cut in 1-inch pieces (I substituted a sweet potato.). Cook, stirring occasionally, until browned, about 7 minutes. Transfer to a large casserole dish/small roasting pan. Saute in 1 1/2 T butter and 1 1/2 T olive oil 1 acorn squash, peeled and cut into 1-inch pieces and 1 parsnip, peeled and cut into 1-inch pieces, until browned, about 7 minutes. Add 2 finely chopped garlic cloves and cook a couple more minutes. Transfer to casserole dish.
Increase heat to high and add 1 c. dry white wine, 3 T tomato paste, and 3 cups chicken stock, vegetable broth, or water. Bring to a boil, scrape up browned bits, simmer 3 minutes. Add liquid to casserole, sprinkle with 1 T. fresh marjoram, season with salt and pepper. Cover w/ foil and bake 30 minutes.
Remove foil. Using a large spoon, dot the surface of the vegetables with ping-pong sized dollops of biscuit topping. The top should look like the surface of the moon; bumps and craters are ideal. Return to oven, uncovered--25 minutes, until browned.
By
Philip, at 9/27/2007 11:13 PM
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