Oct 27, 2009 by Erika
harvest in the kitchen: a week of recipes, part 1
In our house, the fall harvest means a lot of cooking and freezing. I’ve spent my spare time in the past few weeks turning great veggies into winter meals.
This week I’m going to share a few recipes I love that are healthy and easy to make. Most important – the ingredients will be in season for another month or more.
Next week we’ll make roasted squash and garlic soup, squash stuffed with wild rice, and spicy collards done two different ways.
For today:
Ingredients:
8 cups chicken or veggie stock
2 lbs potatoes, scrubbed and cut into 1 inch pieces (I used fingerlings, but any potato you have will work; if the skins are thick you might want to peel them)
3 large leeks, cleaned, cut in half lengthwise, and then sliced (about 3 cups)
1 large fennel bulb, chopped (2-3 cups – to taste)
Save the fennel leaves for garnish
1 medium yellow onion (you could substitute another leek)
3-6 cloves smashed garlic (to taste)
2 tablespoons butter (optional)
1/4 cup olive oil
2 bay leaves, sea salt & freshly ground pepper
Cooking
On a medium-low heat, in a large, heavy-bottomed stock pot, saute the onions, garlic and bay leaves in about half of the olive oil until they’re soft and translucent.
Add the leeks and fennel and continue to cook until they’re soft, stirring often.
Add the potatoes, the remaining olive oil, butter, 2-3 teaspoons of salt, a generous amount of black pepper. Stir and coat the potatoes. Just as the potatoes barely start to brown (5 minutes or so) add the stock and cover the pot.
Bring the stock to a low boil, then turn down the heat to simmer. Cook for 60-90 minutes, stirring occasionally.
When the potatoes and vegetables are very soft, remove the bay leaves and puree the soup until it’s very smooth. (I use a stick blender. A food processor also works.)
Add more salt and pepper, as needed. If the soup seems too thick, you can add a little water. This is a matter of taste. Let the soup cook on low for about 15 minutes, stirring, until ready.
Serve the soup with a sprinkle of chopped fennel leaves. It goes well with any kind of salad – particularly the carrot and beet salad below. And, like most soups, it tastes better the next day!
2 large beets
4 large carrots
1-2 cups cilantro or parsley, finely chopped (optional, but really good – you can also use half parsley/half cilantro)
1 cup of olive oil
1/2 cup balsamic or apple cider vinegar
1/8 cup of brown sugar (more or less, to taste)
sea salt & freshly ground pepper
Preparation
Grate the beets and carrots into a large bowl, using a food processor or the large side of a hand grater. Add parsley or cilantro, a tablespoon of salt, a generous sprinkling of pepper, and toss well.
Slowly add olive oil, mixing it in as you go. You may need more, depending on how dry the carrots and beets are. Add a little at a time, until the carrots and beets are lightly covered (not drenched) in the olive oil. Then add the vinegar – you may use more or less, depending on your taste. Mix it in as you go. Add the sugar – again – taste as you add it. This can be sweeter or more acidic, depending on your mood. Dried black currants or raisins are a good addition if you like it sweeter.
You can eat the salad right away, but it gets better the more it sits. Try to let it rest at room temperature for at least an hour, or keep in the fridge overnight. It’s also nice served with hard boiled eggs on the side.
You can do this with one pear or a dozen, depending on how many people are coming to dinner. It’s got a split personality, as cozy comfort food and dinner party.
I like Bosc and d’Anjou, but any type of pear is good for roasting. Medium ripe is ideal, but a little softer also works. We planted a Kieffer pear tree last summer, harvested the first dozen fruits a few weeks ago, and used this recipe.
Ingredients and Preparation
Preheat the oven to 350 degrees.
Cut 1 or more pears in half, removing the seeds, core and stems
Lay them face up in a baking dish or roasting pan (the sides of the pan should be higher than the pears)
Dab 1/4 to 1/2 teaspoon butter in the center of each pear
Sprinkle with brown sugar or drizzle with honey
Optional: Sprinkle grated whole vanilla bean or a drop or two of vanilla extract on each pear.
Cover with foil and roast for 20 minutes, then remove the foil.
Cooking time will vary, depending on the size and ripeness of the fruit. Plan on 40-60 minutes total, but check on them. Riper and smaller pears will cook more quickly.
You want them to be soft, but firm enough to hold the butter and sugar juices. Serve pears in individual bowls or plates.
Optional but really good – especially for guests: Gently warm some heavy cream and vanilla extract. Drizzle cream on individual serving plates. Put pears on each plate and drizzle a bit more cream on top.
Serving size: A large pear will serve two people, a smaller pear will serve one. A half cup of cream with a teaspoon of vanilla extract will be enough for 6-8 servings.
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[...] week I posted recipes for potato-leek-fennel soup, carrot and beet salad, and roasted [...]