Bucks County Farm Fresh

Savory Mashed Root Vegetables

velga — Sat, 04 Dec 2010 07:19:42 +0000

Recipe courtesy Tyler Florence

Show: Food 911Episode: Tyler Talks Turkey

Rated: 4 stars out of 5Rate it Read users’ reviews (13)

Filed under: Dairy, Vegetables, Turnip, Vegetables, Rutabaga,
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- Cuisine : American
- Technique : Simmer
- Occasion : Holiday , Thanksgiving , Holiday
- Herbs & Spices : Thyme , Rosemary , Garlic
- Who’s Dining : For a Crowd
- Season : Fall , Winter

Cook Time:

30 min
Level:

Easy
Yield:

12 servings

Times:

Prep: 8 min
Inactive Prep: –
Cook: 30 min
Total:: 38 min

Ingredients

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely
chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
1 handful fresh rosemary sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

Directions

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.

While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream – do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.

Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

Roasted Pork with Sage, Rosemary, and Garlic

velga — Sat, 04 Dec 2010 06:37:37 +0000

Roasted Pork with Sage, Rosemary, and Garlic

Epicurious | June 2010

by Marco Canora

main ingredients Sage, Rosemary, Garlic, Pork

yield: Serves 4
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply… more ›
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Ingredients

* 1 boneless pork loin (about 2 pounds)
* 1 1/2 teaspoons chopped fresh sage plus 2 sprigs
* 1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
* 1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
* 3 tablespoons extra virgin olive oil
* Kosher salt and freshly ground black pepper
* Sea salt

Preparation

Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.

Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).

Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.

Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.

Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.

Chef’s notes:
If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.

If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it’s still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Pork-with-Sage-Rosemary-and-Garlic-359649#ixzz177dztJwX

Roast Pork Loin with Garlic and Rosemary

velga — Sat, 04 Dec 2010 06:31:37 +0000

Roast Pork Loin with Garlic and Rosemary

Bon Appétit | June 1999

94% would make it again

main ingredients Rosemary, Pork, Garlic

dietary considerations Low Fat, Low Carb, Low Cal, Healthy

yield: Serves 8
Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.
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Ingredients

* 4 large garlic cloves, pressed
* 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
* 1 1/2 teaspoons coarse salt
* 1/2 teaspoon ground black pepper
* 1 2 1/2-pound boneless pork loin roast, well trimmed
* Fresh rosemary sprigs (optional)

Preparation

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.

Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Read More http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684#ixzz177cTdsoJ

How to Cook Popcorn Cobs

velga — Mon, 22 Nov 2010 04:06:05 +0000

By Athena Hessong, eHow Contributor

updated: August 21, 2009

If you have popcorn cobs, you can use them to make microwaved popcorn. Since the moisture content is difficult to determine just by looking at the popcorn, you will need to have several extra ears on hand to experiment. In the time that it takes to pop a bag of popcorn, you can make it right on the cob. You can also use this same technique to pop three tablespoons of popcorn kernels per bag.

Difficulty: Moderately Easy

Instructions

Things You’ll Need:

Popcorn cobs
1 paper lunch sack
Microwave oven
Tape
Serving dish (optional)
Salt (optional)
Melted butter (optional)

Place one popcorn cob into a paper lunch sack.
Fold the top of the sack over once and tape closed.
Place the bag into the microwave and cook on HIGH power for 1 to 1/2 minutes to 3 minutes. The amount of time will be based upon your microwave’s power and the size of the popcorn ear.
Remove the bag from the microwave when the popping slows down to about 1 to 2 pops per second.
Open the bag carefully, to avoid steam, and turn the popped popcorn cob out into a bowl, or just eat the popcorn off the cob from inside the bag. Serve with melted butter and salt if desired.

Velga’s notes: I just tried this out. I didn’t use tape on the bag. I just rolled it up.

I ended up microwaving for a total of 3 min on high.

I paused here and there, afraid to burn everything.

It came out really well!

What a fun project.

I also didn’t blow up my microwave, which is a good thing, LOL!

I hope that people try to eat it, and not just use it as a decoration (although it looks very decorative).

Velga

Cranberry Sauce with Port and Cinnamon

velga — Sun, 21 Nov 2010 19:55:44 +0000

Bon Appétit | November 2007

Tina Miller

user rating

90% would make it again

user rating:
Cranberry Sauce with Port and Cinnamon 4 forks 3.58333334

yield: Makes 2 1/2 cups

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

Ingredients

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar

Preparation

Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.

Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Cranberry Sauce with Port

velga — Sun, 21 Nov 2010 19:48:32 +0000

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Holiday Trimmings

Rated: 5 stars out of 5Rate it Read users’ reviews (62)–

Yield:

About 2 cups

Ingredients

2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup Port
1/2 cup sugar, or more if needed
1 teaspoon cinnamon
1 tablespoon cornstarch

Directions

In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

Velga’s notes: I use lemon juice & zest, instead of orange.

I also skip the cinnamon, but it might be nice. I’ve never tried it that way.

FRESH CRANBERRY SAUCE

velga — Sun, 21 Nov 2010 19:36:49 +0000

RATE THIS RECIPE

Read Reviews (6

INGREDIENTS:

1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

DIRECTIONS:

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

PER SERVING (2 Tablespoons): Calories 51(3%DV), Fat 0grams, Pot. 14mg(<1%DV), Total Carb. 13grams(4%DV), Dietary Fiber <1gram(3%DV), Sugars 11grams, Vitamin C 2mg(3%DV), Dietary
Exchange: Fruit 1

Recipe source: Ocean Spray Cranberries, 2010

Velga’s notes: Very simple and extremely quick to make. You can make this a day or two ahead of time before Thanksgiving.

Spicy-and-Garlicky Brussels Sprouts

velga — Sat, 20 Nov 2010 23:23:39 +0000

Spicy-and-Garlicky Brussels Sprouts

Recipe by Joanne Chang

The staff at Myers + Chang restaurant call these sprouts “green candy” because they get so sweet as they brown in the skillet.

Plus: F&W’s Ultimate Thanksgiving Guide

Spicy-and-Garlicky Brussels Sprouts

Recipe by Joanne Chang

TOTAL TIME: 30 MIN
SERVINGS: 12

FAST
HEALTHY
MAKE-AHEAD
VEGETARIAN

Ingredients

3 pounds brussels sprouts, halved
6 tablespoons vegetable oil
4 large garlic cloves, smashed
1 teaspoon crushed red pepper
Salt

Directions

Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until bright green, 2 minutes. Drain well and pat dry.
In a large, deep skillet, heat 3 tablespoons of the oil until shimmering. Add half of the garlic and half of the brussels sprouts and cook over high heat undisturbed for 1 minute. Add half of the crushed red pepper, season with salt and cook over moderate heat, stirring a few times, until the brussels sprouts are browned and tender, about 3 minutes. Transfer to a serving bowl. Repeat with the remaining oil, garlic, brussels sprouts and crushed red pepper. Serve warm.

Recipe source: Food & Wine, November 2010

Rose’s Fried Cabbage

velga — Sat, 20 Nov 2010 01:44:51 +0000

Fried Cabbage

One medium to large head of cabbage

1 – 2 sticks of butter <<

salt and pepper to taste

Cut cabbage in quarters and core.
Place butter in large, heavy skillet and melt
Slice cabbage down into strips and put in skillet.
Cover skillet till cabbage cooks down. You may mound it in the skillet as it will cook down by steaming with the lid on it.
As it cooks it will brown a bit, so turn before it burns and it is ready when it is starting to become transluscent and the edges are browned. Season to taste.
Variation: Add cooked noodles or bowties for the Polish classic of cabbage and noodles dish.

Recipe: courtesy of Rose Strong, 20101119.

Please see her blog @ http://www.morselsandmore.blogspot.com/

Roasted Cauliflower

velga — Sun, 31 Oct 2010 04:10:21 +0000

Cook Time:
20 min

Level:
Easy

Yield:
6 to 8 servings

Times:

Prep
5 min
Inactive Prep
–
Cook
20 min
Total:
25 min

Ingredients

* 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
* 1/4 cup extra-virgin olive oil
* 5 cloves garlic, roughly chopped
* 1/4 teaspoon crushed red pepper
* 2 teaspoons kosher salt
* 2 teaspoons roughly chopped fresh thyme leaves

Directions

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

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