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Author Topic: Recipes for this week's produce  (Read 9898 times)

Offline megc

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Re: Recipes for this week's produce
« Reply #15 on: June 07, 2006, 01:00:43 PM »
Leeks and mushrooms sauteed together with thyme is very good.

Here's a recipe for porkchops with rhubarb. 

Offline Harlan

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Re: Recipes for this week's produce
« Reply #16 on: June 07, 2006, 01:06:57 PM »
so is there anything other then rhubarb pie and the like? something not really deserty maybe? to have with my porkchops i have lined up for tonight? Or what about a side with the leeks instead? help me, im so new to these veggies!!!!!
and simple works best for us, we have very boring tastes...  :-D

Try doing a google search for "braised leeks". You cook the leeks in a saute pan with some combination of chicken or vegetable broth, white wine, and butter. Would be great with a porkchop! Here's a promising-looking recipe with lemon zest, for example...

flooz

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Re: Recipes for this week's produce
« Reply #17 on: June 07, 2006, 01:09:58 PM »
yummy yummy yummy! looks easy enough for me... pics to come.  :wink:

Offline jayme

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Re: Recipes for this week's produce
« Reply #18 on: June 07, 2006, 01:24:17 PM »
Being the resident quinoa addict, I'm going for Leek-tomato quinoa from epicurious.

Link here: http://www.epicurious.com/recipes/recipe_views/views/108583

Will report back after dinner.
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Offline enigmacat

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Re: Recipes for this week's produce
« Reply #19 on: June 07, 2006, 03:06:44 PM »
Flooz, here's a recipe for rhubarb chutney.


flooz

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Re: Recipes for this week's produce
« Reply #20 on: June 07, 2006, 03:13:58 PM »
thank you thank you thank you, im going to try to keep all of these so i have back ups!

Offline Jonathan

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Re: Recipes for this week's produce
« Reply #21 on: June 07, 2006, 03:24:02 PM »
Oh my god, these dishes and ideas look fantastic!  Sitting here drooling over all your posts.

Harlan how did your RHubarb bread turn out?


Offline Harlan

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Re: Recipes for this week's produce
« Reply #22 on: June 07, 2006, 03:34:39 PM »
Oh my god, these dishes and ideas look fantastic!  Sitting here drooling over all your posts.

No wonder my keyboard is sticky. Yuck. Time to get some 409...

That pork with rhubarb chutney does look fantastic! Too bad I'm booked until Sunday at the earliest for dinner and won't get a chance to cook... :(

Quote
Harlan how did your Rhubarb bread turn out?

Excellent! I'm kicking myself for forgetting to bring some into work today! See my blog for photos...! (Oh, Meg, the recipe web site's back up now...)

Offline megc

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Re: Recipes for this week's produce
« Reply #23 on: June 07, 2006, 03:51:50 PM »
Thanks, Harlan!  Recipe looks great!!  I am going to make it.

kickingchicken

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Re: Recipes for this week's produce
« Reply #24 on: June 07, 2006, 04:07:21 PM »
The rhubarb and leeks are freaking me out a little.  I've never cooked rhubarb before, and the first (and last) time I dealt with leeks was disastrous.  I decided that throwing away so much of the green from the leeks was some kind of bourgeois conspiracy, so I cooked the whole dang thing in a soup and threw it in the blender.  Tasty, but ... the leek leaves were all hardcore unchewable fibers.  I had a miserable time eating it for days.   :cry:

I threw strawberries and chive flowers into a salad for lunch today, as an experiment.  The strawberries take some of the edge off the pepperiness of the flowers, I think.  It's an ... interesting taste.  It's pretty low-stakes as far as experiments go.

Oh yeah, and the chives are freaking me out too. 

This week's bounty is mostly freaking me out.  *hugging lettuce and strawberries in the safety of my bosom*   :|

Offline lanseaux

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Re: Recipes for this week's produce
« Reply #25 on: June 07, 2006, 04:48:45 PM »
kickingchicken,

sorry to hear of your uncertainties surrounding this week's share.  Chives are oniony, so you can snip them with scissors and sprinkle them over whatever you're having for a little zip.  If you want to mellow the onion taste out a little, add them to whatever your cooking near the end.  They'll cook a little but still add flavour.  As for the leeks - try either the recipe I posted earlier, or the braised leek recipe (I think there was a link to it).  Braised leeks might sound fancy, but they're really easy, and really, really delicious.  Just make sure you remove the dark green tough-feeling leaves.  The lighter green parts that are still shiny are just fine to eat.

The most important thing to know about rhubarb is that it needs a lot of sugar or sweetner to make it taste good.  And then it's excellent.  Here's a really simple recipe for rhubarb compote from Epicurious:

RHUBARB COMPOTE

4 cups 1/2-inch pieces fresh rhubarb
1 1/2 cups sugar
2 tablespoons fresh lemon juice

Combine everything in a large saucepan over medium heat, and stir until sugar dissolves.  Reduce heat to medium-low and simmer until rhubarb is tender, stirring occasionally, about 20 minutes. Put in a bowl, cover and chill until cold, about 2 hours. Keep refrigerated

Makes about 3 cups.

Offline jayme

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Re: Recipes for this week's produce
« Reply #26 on: June 07, 2006, 04:54:14 PM »
I'll also add that the flowers can be broken up and sprinkled throughout -- if you put in whole flower heads, it could be quite pungent.

cheers,
jayme
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flooz

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Re: Recipes for this week's produce
« Reply #27 on: June 07, 2006, 05:03:06 PM »

Offline megc

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Re: Recipes for this week's produce
« Reply #28 on: June 07, 2006, 05:21:49 PM »
Lots and lots and lots on rhubarb:

http://www.rhubarbinfo.com/

Oh internets, how i love thine information storehouse...

Offline Jonathan

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Re: Recipes for this week's produce
« Reply #29 on: June 07, 2006, 05:25:00 PM »
kickingchicken,  do not freak out.  You actually came up with a great dish that i'd like to expand upon for you.

Recently for a dinner I created a salad:
Greens
strawberries
blackberries
goat cheese
good salt and black pepper
strawberry vinagret with very good olive oil and red wine vinegar.

Your salad is right on the money and this weeks csa was perfect.  The chive instead of black pepper was a great option and nice color too.  Adding some cheese would round out the dish, add some fat (always a good thing) and a lite dressing would give it some zing.

So dont freak out, your insticts are fine.


 

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