Fresh Food Frenzy Spring 2017 Recipes
Spring crudité white bean hummus and baguette
Garlic scape soup with pesto
Asparagus frittata and spring green salad
Rhubarb cupcakes with ginger cream cheese frosting
Garlic Scape Vichysoisse
3 onions, chopped (substitute ramps if possible, about three small bunches)
4 tbsp butter
12 cups vegetable stock
3 lb potatoes, peeled and quartered (that will be 10-12 potatoes)
1 lb by weight garlic scapes, cut into pieces about 1inch long
1 tsp nutmeg
2 tsp pepper
1 tbsp salt
1 ½ cups heavy cream
In a large pot over medium heat, melt the butter and sweat the onion until its transparent. Add the chicken broth and salt, and bring to a boil. Add the potatoes and scapes; when the water starts boiling again, reduce to a simmer. Simmer for about an hour, until the potatoes are cooked and the scapes are tender. Add nutmeg and pepper and remove from heat. After it has cooled a little, blend with an immersion blender, or put it in a blender or food processor and process until smooth. Add whipping cream and stir well to incorporate, then chill for a few hours before serving if desired. If the soup thickens too much when it is cold, add some milk to thin it to a nice cream soup consistency. Check the seasoning, and adjust to taste.
Garlic Scape Pesto
8 large garlic scapes with the bulb removed, cut into 1/2 inch pieces
1/2 cup (lightly packed) clean and dry basil leaves
1/4 cup sunflower seeds
1/4 - 1/2 teaspoon Kosher salt
1/4 to 1/2 cup olive oil
1/2 cup of grated Parmesan Cheese
Add garlic scapes, basil and salt to the large bowl of a food processor. Start processing, adding oil slowly. Stop processing and scrape down the sides of the bowl with a rubber spatula. Once a smooth paste has been achieved, add parmesan and process until completely mixed in.
Stop processing and all of the sunflower seeds. Pulse processor until seeds are roughly chopped and fully mixed in. This gives the pesto a great texture.
White bean hummus (1x recipe)
1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
1/4 cup tahini (can be omitted)
1/3 cup fresh lemon juice (from 2 lemons)
2 tablespoons extra-virgin olive oil
1 small garlic clove
Coarse salt to taste
Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.
Asparagus and parmesan frittata (1x recipe per group)
Extra-virgin olive oil as needed
1 pound thin asparagus spears, ends removed and cut into 1 ½-inch pieces
¼ cup whole milk
1 tablespoon all-purpose flour (optional)
6 to 8 tablespoons grated Parmesan cheese
Pinch of freshly grated nutmeg
2 teaspoons salt
Freshly ground black pepper
¼ cup chopped green onions
Preheat the oven to 350°F. Using about 1 tablespoon olive oil, liberally oil a ceramic pie plate.
Bring a large pot of salted water to a boil, add the asparagus pieces, and cook until tender-crisp, 3 to 4 minutes. Drain well, refresh in cold water, and drain.
In a bowl, whisk together the eggs, green onions, milk, flour (if using; it gives the frittata greater stability), cheese, nutmeg, 2 teaspoons salt, and several grinds of pepper.
Bake the frittata until the top is set and lightly colored, 20 to 25 minutes. Remove from the oven, let cool for at least 8 to 10 minutes, and cut into wedges. Serve warm or at room temperature.
3 tablespoons canola oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black peppper
Put oil, lemon juice, mustard, and honey in a mason jar and shake until smooth; season with salt and a generous amount of pepper.
Sourcream rhubarb cupcakes (makes about 30 cupcakes)
2 3/4 cups all purpose flour
1 1/2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup softened butter
4 medium eggs
1 cup sour cream
1 tsp vanilla extract
half pound of rhubarb, finely chopped (about 2 cup)
1. Preheat oven to 350F. Prepare a baking pan for normal size cupcakes with 12 cupcake liners, or a mini cupcake pan with 24 liners.
2. Mix flour, sugar, baking powder and salt in a large bowl.
3. Add butter, eggs, sour cream and vanilla and beat until smooth. Stir in chopped rhubarb.
4. Divide batter amongst the cupcake liners and bake for 20-23 minutes for normal size cupcake, 18 minutes for medium and 15 minutes for mini. Check doneness with a toothpick before removing from the oven. Let cool.
Ginger cream cheese frosting
300 g softened butter
2 1/2 cups powdered sugar
400 g cream cheese
1 tsp dried ground ginger (can be omitted or replaced with fresh finely grated ginger)
pink food coloring, made from beets, if desired
1. Beat butter until pale. Add powdered sugar and beat until smooth and pale, about 1 minute.
2. Add cream cheese, ginger and beet food coloring and beat until smooth.