Fall 2019 HQ Field Trip Recipes
Herbed Focaccia with Heirloom Tomatoes
- 3 cups water (slightly warmer than room temperature)
- 2 tablespoons yeast
- ¼ cup olive oil
- 5 cups all purpose flour
- 2 cups whole wheat flour
- 4 teaspoons salt
- 6 tablespoons olive oil
- ¼ cup fresh chopped herbs of your choice from the garden
- 1 heirloom tomato, sliced thinly or grated
- 3 tablespoons salt
In stand mixer, pour in flour, then pour in water, yeast, olive oil, and salt. Turn machine on number 1, and mix for 3 minutes. Turn machine on number 2, and mix for 4 more minutes. (Adjust dough as needed with a little bit of water or flour.)
Spread about 1 tablespoon olive oil in a large bowl, and then scrape dough into the large bowl. Cover with saran wrap, and leave to rise in a warm place for 30 minutes.
Knock down the dough, and divide dough in half. Place each half on a baking sheet lined with parchment paper, and spread dough all over the pan. Press down with fingers to create dimples all over the dough, and stretch as much as possible to reach the outside of the pan.
Brush olive oil all over the top of the dough, and sprinkle all over with herbs, tomato, and salt.
Let dough rise an additional 10 minutes, and then load into the oven. Bake until golden brown, about 25 minutes.
Chicken and wild rice soup
1 cup uncooked wild rice
1 whole chicken, cut into 8 pieces
1/4 cup olive oil
2 cup onions, chopped
1 ½ cups celery, chopped
1 ½ cups carrots, chopped
2 cups mushrooms, finely chopped
8 cloves garlic, minced
1 bay leaf
3 litres chicken broth
4 cups water
1/4 cup fresh parsley, chopped (or substitute dried)
2 tsp fresh thyme, chopped (or substitute 1 1/2 tsp dried)
2 tsp fresh sage, chopped (or substitute 1 tsp dried)
1/2 cup butter
1 cup all purpose flour
1 litre milk
salt and pepper to taste
Place chicken in chicken broth in a large pot and bring to a simmer. Let cook about 30 minutes until chicken cooked. Remove chicken from the pot and let cool. (This part has been completed already)
Heat a large stock pot over medium heat, and add onions. Cook for about 4 minutes until softened, then add carrots and celery. Continue cooking another 3-4 minutes and then add mushrooms and herbs. Cook for another couple of minutes and then pour hot broth over and add the rice.
Continue to cook until rice is cooked through, about 20 minutes.
Shred the chicken, taking care to remove all bones and cartilage. Add the shredded chicken back into the pot. For the bechamel: Melt the butter and oil in another saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding the milk. Continue to whisk until all lumps have dissolved and mixture has thickened. Add this mixture to the pot. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
1 large or 2 medium Italian eggplants (about 1 lb.)
1 red bell pepper
1 large onion
1 pint cherry tomatoes, or 2 lb heirloom tomatoes
4 garlic cloves
1 cup Parmesan, grated
½ cup extra-virgin olive oil, divided, plus more for drizzling
¼ cup capers
½ tsp. crushed red pepper flakes
1 lb. pasta (cooked ahead of time)
½ cup water from cooking pasta (done ahead of time)
1½ cups fresh herbs from the garden, chopped
Cut eggplants into ½" pieces. Transfer to a medium bowl and sprinkle with 2 tsp. salt. Let sit 10 minutes. Your eggplant might start to discolor and should start to release some brownish liquid. That’s good!
Meanwhile, cut peppers and zucchini into ½" pieces. Transfer to a medium bowl. Peel and dice onion finely. Halve 1 pint cherry tomatoes. Smash 4 garlic cloves, then coarsely chop and add to tomatoes. Slice 1 lemon in half; set aside.
Heat 2 tablespoons olive oil in a heavy pot over high heat until oil is shimmering. Once hot, add onions, and cook 3 minutes. Add eggplant and stir,, adding more oil if needed. Cook until eggplant is golden, with some pieces starting to brown and char, 5–7 minutes. Add ¼ cup water and add capers, red peppers, and cook until soft. Add zucchini and tomatoes, along with red pepper flakes and herbs.
Cook with lid off until all ingredients are soft, and then turn to medium low heat. Stir occasionally with a wooden spoon, until tomatoes have burst and vegetables are starting to break down and deeply caramelize, about 10 minutes. Taste and season with salt.
Reduce heat to low. Add drained pasta and stir to coat in sauce. Add 1 cup Parmesan, pour ½ cup pasta cooking liquid over, then stir vigorously with a wooden spoon until a creamy sauce forms.. Add more pasta cooking liquid as necessary if pasta starts to stiffen. Squeeze juice from ½ lemon over pasta. Divide pasta between 8-9 bowls and drizzle with olive oil.
Kale Salad With Maple Garlic Vinaigrette
1 large bunch of kale, veins removed and finely shredded
1 carrot, grated
2 apples, cored 1 cm dice
½ cup craisins
½ cup pumpkin seeds
½ cup feta, crumbled
seasonal vegetables from the garden
1 teaspoon garlic, minced
2 tablespoons maple syrup
2 teaspoons Dijon mustard
¼ cup apple cider vinegar
¾ cup grapeseed oil
½ teaspoon cinnamon
salt to taste
For dressing: pour dijon, maple syrup, and garlic into a large mason jar. Add vinegar, oil, and season with salt to taste. Shake jar well until ingredients are combined.
To assemble salad: in a large bowl, combine shredded kale, carrot, apple, craisins, pumpkin seeds and feta. Add dressing and toss together with tongs.
Seasonal Fruit Bars
2 cup sugar
1.5 cup unsalted butter, softened
1.5 cup all-purpose flour, sifted
1.5 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoons salt
4 cups diced seasonal fruit (apples, plums, pears, or peaches)
sugar, lemon juice and cinnamon
Mix apples with a bit of the sugar and lemon juice and set aside. In a separate bowl, cream sugar and butter. Add flour, baking powder, salt and eggs. Beat well. Gently fold in apples.
Place in 2 prepared pans. Sprinkle with sugar, lemon juice and cinnamon. Bake 20 minutes at 350F.