recipe

Roasted Potato Leek and Garlic Soup

by Anne Maxfield on October 8, 2018

Accidental Locavore Roasted Leek and Potato SoupPotato leek soup is good any time of year.

When Frank kept bringing home potatoes and leeks from our CSA, I knew he was serious about me making a batch.

Since it’s fall, I like this version, where the leeks and potatoes are roasted with some garlic, making it heartier than traditional vichyssoise. Serves about 6:

Roasted Potato Leek and Garlic Soup

  • 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
  • 3 leeks, white and light green parts, cleaned, cut in half lengthwise and then in ½” slices
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/2 cup dry white wine, plus extra for serving
  • 6 to 7 cups chicken stock, preferably homemade
  • 3/4 cup heavy cream
  • 8 ounces crème fraîche
  • 1-2 heads roasted garlic (see below)

Accidental Locavore Potatoes and LeeksPreheat the oven to 400°.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper, and toss to coat. Roast for 40 to 45 minutes, turning them with a spatula a few times, until very tender and lightly golden.

Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of chicken stock and cook over low heat, scraping up any roasted bits sticking to the pan.

In batches, transfer the roasted vegetables and garlic to a food processor or blender, adding the pan liquid and about 5 cups of the chicken stock in batches and purée. As you finish a batch, pour it into a large pot or Dutch oven. When it’s all in the pot, add the remaining 1- 2 cups of stock to make a thick soup. Add the cream, crème fraîche, and salt and pepper as needed. Heat over medium-low heat until heated through. Serve and enjoy!

Accidental Locavore Potatoes and Leeks RoastedMy verdict: I’ve never made vichyssoise with crème fraîche before and if there wasn’t some in the fridge, I probably wouldn’t have used it this time either – which would have been a big mistake! It gave this very rich soup a nice depth of flavor that’s sometimes missing. Roasting the potatoes and leeks was a great idea and the next time I do it, I’d just toss some garlic cloves in the mix. If you were doing this in the summer and didn’t want to heat up your oven, grilling them would most likely be great! If you like a finer purée, use a blender, for a chunkier version the food processor is fine.

Accidental Locavore Garlic for Roasted Leek and Potato SoupIn preparation for this I roasted 4 heads of garlic separately (cut 1/2″ off the tops, put in an oven-proof dish, sprinkle a little olive oil, cover with foil and roast at 400 degrees for an hour), not knowing how many I’d need (about 1 1/2 heads) to flavor but not overwhelm the leeks. Frank was wondering about adding bacon which would be fine, but not necessary – maybe as a garnish? This is great hot or cold, so depending on the season…

 

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Pumpkin Stuffed With Everything Good

by Anne Maxfield on October 1, 2018

accidental-locavore-stuffed-pumpkinsThere are certain recipes you just don’t mess with.

Pumpkin stuffed with everything good is not one of them.

It actually begs to be messed with.

And is a great way to use up some of those bits of leftovers in the fridge.

It’s from Dorrie Greenspan’s Around My French Table (where you can find the original recipe) and this is my recent riff on it for 2 people:

accidental-locavore-pumpkin-stuffingPumpkin Stuffed With Everything Good

  • 2 small pumpkins
  • A handful of croutons
  • 2 cooked Italian sausage, sliced
  • 3 strips of bacon, cooked and crumbled
  • ½ cup thinly sliced leeks (green tops fine)
  • ¼ pound any cheese cut into ¼” cubes
  • 2 garlic cloves, minced
  • 2 sage leaves, finely chopped
  • Salt and pepper
  • ½ cup heavy cream
  • Freshly grated nutmeg

Preheat the oven to 350°. Line a baking sheet with a sheet of parchment and set aside

Carefully cut a cap out of the top of the pumpkin (like you were carving a Halloween pumpkin), clean off the bottom edge and set aside.

accidental-locavore-pumpkin-for-stuffingClean out the seeds and guts of the pumpkin. If you want to roast the pumpkin seeds just put all the stuff in a bowl for later. Salt and pepper the insides of the pumpkins.

Toss everything except the heavy cream and nutmeg in a bowl and toss.

Pack the mix into the pumpkins. They should be well filled because some of the stuffing will condense when it’s cooked.

Mix the cream and nutmeg together and pour into the pumpkins. You don’t want the stuffing to be drowned in cream, but you want it be moist.

Put the caps back on and bake for 90 minutes.

Remove the caps and back for an additional 20-30 minutes. The pumpkins should be tender and easily pierced by the tip of a knife.

Serve and enjoy!

accidental-locavore-finished-pumpkinMy verdict: This is a great way to use up leftovers and it tastes great! You can use a single (larger) pumpkin and either serve it in wedges or just bring the whole thing to the table and let everyone scoop out a serving (much more impressive). It takes time to cook and a little prep time to clean the pumpkin, but that can be done ahead of time.

Let me know if you try it and what you put into it.

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Wild Mushroom Risotto

by Anne Maxfield on September 24, 2018

Accidental Locavore Wild Mushrooms RisottoDon’t you have some dishes that you love to eat and rarely cook?

Risotto is one of them for me. It’s really easy, just requires a bit of a commitment and you have a delicious dinner.

When I came upon an incredible bunch of chanterelles at the farm recently, I knew immediately what they were destined for.

This is tweaked from Fine Cooking and serves 2:

Wild Mushroom Risotto

  • 3 cups chicken broth, preferably homemade; more if needed
  • 1 handful dried porcini mushrooms, soaked for 30 minutes in 1 cup warm water; mushrooms roughly chopped, soaking liquid strained and reserved
  • 4 tablespoons butter
  • 3/4 cup arborio rice
  • 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and roughly chopped
  • 2/3 cup dry white wine
  • Salt to taste
  • 1/4 cup chopped flat-leaf parsley (optional)
  • 2 tablespoons freshly grated Parmesan cheese

In a medium saucepan, add the chicken broth and the reserved strained porcini soaking liquid and cook over medium heat. When the broth starts to simmer lower the heat and keep in on a slow simmer.

In a medium, heavy-gauge saucepan over medium-high heat, melt 2 tablespoons of the butter.

Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Stir the porcini, the wild mushrooms and the wine into the rice.

Accidental Locavore Wild Mushroom RisottoWhen almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn’t sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.

Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining butter and stir vigorously for a few seconds. Add the parsley, cheese and more salt, if needed. The risotto should be moist and creamy, not runny. Stir in more broth to loosen the risotto, if you like. Serve immediately and enjoy!

 My verdict: Great! Need to make risotto more often. I was lucky to have good rice, homemade chicken broth, fresh and dried mushrooms. I like this recipe because the addition of the soaking water for the mushrooms gives it a great depth of flavor. Just make sure to strain it before using it as sometimes dried mushrooms can be gritty.

I was worried that the chanterelles wouldn’t last, so I sautéed them in butter with a little garlic and salt. Because they were pre-cooked, I waited until the rice had been cooking for about 15 minutes before adding them in. They were delicious!

So, pull out some arborio rice, and a chair and make yourself some risotto. 30 minutes later you’ll be happy.

 

 

 

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Eggplant Parmesan My Way

by Anne Maxfield on September 3, 2018

Accidental Locavore Striped EggplantSince I first posted this, it’s become my go-to recipe for eggplant Parmesan. It’s lighter (but still no diet dish) than traditional and I do it in stages when we get a couple of cooler hours in a day. It’s inspired from Mark Bitman’s How to Cook Everything and really good because it’s dredged in flour, not heavily breaded. Serves about 4.

Eggplant Parmesan My Way

  • 3 medium eggplants, peeled and sliced into 1/4″ slices
  • 1 cup of flour (for dredging)
  • Salt and pepper
  • Olive oil
  • 1/2 pound mozzarella grated (about 2/3 of a fresh ball)
  • 1/2 cup grated Parmesan
  • About 30 basil leaves (or a mix of oregano and basil)
  • 2 cups tomato sauce

Pre-heat your oven to 350°. Heat about 3 tablespoons of olive oil in a large saute pan over medium-high heat. While the olive oil is heating, pour the flour, salt and pepper into a shallow bowl. Dredge the eggplant slices in the flour and shake off the excess. Saute the slices in the olive oil until golden brown. You’re going to need to do this in batches, and don’t crowd the pan! Let the cooked slices drain on paper towels while you saute the rest. You’ll need to keep adding olive oil to the pan, and it will seem like a lot; it is, but this is not a low-fat dinner.

Accidental Locavore Eggplant Parm My WayWhen you’ve finished sauteing the eggplant, take a gratin pan, or several small ones, and lightly grease with olive oil. Start with a thin layer of tomato sauce, a layer of eggplant slices, a sprinkling of mozzarella, a sprinkling of Parmesan, and a few basil leaves. Keep repeating until you reach the end  of the eggplant. On top of your last layer of eggplant, more tomato sauce, the rest of the mozzarella, a good sprinkle of Parmesan, and your best looking basil leaves (style points). Bake for about 20 minutes until it’s warm all the way through and the cheese is melted. Serve and enjoy!

My verdict: Frank paid this the ultimate compliment last night, when he said I did for eggplant what Bill (the former chef at Rancho la Puerta) did for salmon. In other words, made him love something he’s not generally fond of. This recipe works well because the eggplant is thinly sliced and not heavily breaded. Since sautéing the eggplant, is what takes time, I often do it ahead of time and just pull it out when I’m ready to bake it. We thought, last night, that some Italian sausage might be a nice addition to this, so maybe next time.

Update: This is my go-to way of making eggplant Parm. I generally do add some Italian sausage, crumbled, into the layers. Frank loves this and now looks forward to having eggplants from our CSA share. I ususally find a cool morning to fry up the eggplant and try to do a big batch, as it freezes and reheats well. If it’s going to be hot out, I’ll just carefully bag the cooked eggplant, and wait for a cooler day to assemble and bake.

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