beetrisotto

Risotto with Beet Greens

Here’s another great way to use those beautiful and nutritious beet greens. Serve with a side of beets. I tend to shy away from precise cooking times on this dish. Times can vary depending on the brand of rice and type of broth you’re using. If you’re new to making risotto, please visit this helpful site to make sure you cook the perfect dish http://lifehacker.com/5890864/use-the-smear-test-for-perfectly-cooked-risotto

Chef’s tip: Homemade broth is best but if you do not have access to a quality, flavorful broth you can add fresh oregano and/or basil to help kick the dish up a notch.

Recipe by: Mirinda @ Boistfort Valley Farm
Risotto with Beet Greens
Cook Time
30
Cook Time
30
Risotto with Beet Greens
Cook Time
30
Cook Time
30
Ingredients
Servings:
Instructions
  1. Prepare all of the following risotto ingredients. Grate 1 cup of cheese. Finely mince your shallot and set aside. Smash and chop your garlic cloves and set aside. Chop up your beet greens and set aside.
  2. For your vegetable broth, place in a separate stock pot and heat to a medium temperature. This is a key step and remember to always keep your broth at the same temperature that you cook your rice.
  3. In a large saute pan (preferably something with a thick bottom so you don’t burn the rice) heat your butter and olive oil on medium/low heat. Using a really good quality butter will make a huge difference in how your risotto tastes (in my personal opinion) so stick with a good pasture butter like Kerrygold, Organic Valley or some nice homemade butter from your local farm.
  4. Add your rice and minced shallots and cook (stirring frequently) until the rice is transparent and very lightly toasted. This should take around 3-4 minutes.
  5. Now we add the wine and chopped garlic and red peppers. Gently stir the rice, wine and garlic until the wine is well absorbed by the rice.
  6. At this point, we begin adding the broth. TWO ladles at a time. Add two ladles of broth and STIR your risotto constantly until the broth has been absorbed. Once that happens, you can add two more ladles of broth and repeat. Risotto is made by adding broth slowly over a period of time. Adding too much liquid at one time can make your risotto turn out runny and that's something Gordon Ramsey yells at people for. Yikes!
  7. Now here’s the tricky part. Just because we have 8 cups of broth in that separate pan does not mean you’ll always use up the entire pot of broth. It’s always good to have a little too much broth leftover than not enough broth when you’re cooking this dish. Good judgement comes into play at this stage. As you’re stirring (you didn’t forget the part about stirring constantly right?) give your risotto a little taste. How close is it to being al dente? What the heck does al dente mean? This is where we use the smear test. (visit the lifehacker link provided above)
  8. When your rice is CLOSE to al dente, add your chopped beet greens and continue to stir. It should take a few more minutes until you're close to being done.
  9. Once your rice is AL DENTE, remove from the heat and add your cheese. Stirring well until all of the cheese has melted and is incorporated into the dish. Add salt and pepper to taste The final product should look creamy and firm but not runny. Enjoy!
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Pork with fennel sage apples

Pork Chops with Fennel, Apples & Sage

Pork Chops with Fennel, Apples & Sage
Pork Chops with Fennel, Apples & Sage
Ingredients
Servings:
Instructions
  1. Heat olive oil in a large skillet on medium-high heat.
  2. Season your chops with salt and pepper. Add your chops to the pan when the oil is close to smoking. Cook for about 4-5 minutes on each side until well browned. Remove from pan and set aside.
  3. Reduce heat to medium and melt you butter in the same pan and add fennel and shallots. Cook for about 5 minutes. Then, add you hard cider, apple cider vinegar & sugar. Cook until sauce has reduced by 1/2 for about 10 minutes.
  4. Add you apples and sage and cook for another 2-3 minutes. Then, add your pork chops back to the back and cook for another 5 minutes (or until cooked throughly) until warm and fragrant.
  5. Place your pork chops on a plate and pour fennel, sage and apple mix on top and drizzle remaining sauce over them. Serve immediately.
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Cajun Pasta

Cajun Andouille Pasta

Sausage, peppers and onions… Yes please!  This is one of my favorite quick meals to whip up, especially when I have some good quality ground andouille on hand.  If you’re local to the area, check out Heritage Meats here in Rochester, WA.  It’s well worth the trip and their sausage and meat selection is phenomenal (plus it pastured and humanly raised which is a bonus for me and my family).  Paired with some local produce and voilà!  You have a pretty epic farm to table meal.

The Cajun spice I use in this recipe is homemade, but you can use store bought if you prefer.  Just be mindful of the salt content when adding additional salt or using it with a broth that’s already seasoned.  Sometimes you end up with something very spicy AND salty if you’re not careful. Cajun spice is fairly easy to prepare, please check out this recipe – it’s pretty similar to what I use but I do prefer to omit the salt and add more cayenne.  As far as the salt, I prefer to add to each dish depending on what I’m cooking and the broth that is used. As for the pasta, I find that anything works – I prefer a good quality spaghetti noodle, linguini or rotini.  Happy cooking!

Cajun Andouille Pasta
Cajun Andouille Pasta
Ingredients
Servings:
Instructions
  1. Cook Pasta according to the directions on the package (Al DENTE please!) - Drain, toss with a little olive oil and set aside.
  2. In a heavy bottomed pot over medium heat 1 tablespoon of olive oil and your ground sausage. Cook until well browned.
  3. Add onions and peppers and cook for about 5 minutes. Towards the end, toss in your garlic and cook for about 1 minute (be sure to not burn the garlic). Remove from heat and place mixture in a bowl and set aside. This keeps the onions and peppers from becoming too mushy while you reduce the sauce in the next steps below.
  4. Return the pan to medium head and add white wine and chicken broth. Cook for about 20 minutes until sauce has reduced by half.
  5. Add cream, butter, cajun seasoning, chopped tomatoes, pepper and salt to taste. Cook for another 2-3 minutes allowing the sauce to thicken.
  6. Toss in your pasta, sausage and pepper mixture and parsley. Toss well to combine and remove from heat. Serve and enjoy!
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Chimichurri Chicken

Pan Seared Chicken with Chimichurri Sauce

Chimichurri sauce is a wonderful green garlicky and zesty sauce originating from Argentina.  The origins of the name and the sauce is unclear but there is a theory that the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.  The sauce is best served with grilled meat.  In light of the recent wet Washington weather, I was forced to whip this dish up indoors.  It’s still quite delicious either way but if you have the option to grill, go for it.  The sauce works as a marinade, topping and dipping sauce! Enjoy!

Chicken with Chimichurri Sauce
Chicken with Chimichurri Sauce
Ingredients
The Sauce
The Chicken
Servings:
Instructions
The Sauce
  1. Place all sauce ingredients into a food processor or blender. Pulse until chopped. Set aside.
The Chicken
  1. Using a sharp chef's or filet knife, slice each chicken breast horizontally into two even pieces.
  2. Place your chicken in a large sealable dish (for marinating). Evenly coat the chicken in salt and paprika. Add the lemon juice and vinegar (this will help tenderize the meat) and cover in 1/2 cup of your chimichurri sauce. Place in the refrigerator and allow to marinate for at least 3 hours.
  3. Remove chicken from dish and discard remaining marinade. Allow the chicken to reach room temperature before cooking.
  4. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; coat pan evenly. Add chicken to pan; Cook for 5-6 minutes. Turn chicken over; reduce heat to medium and cook for another 5-6 minutes or until done. The chicken should be golden brown and the juices should run clear.
  5. Remove from pan and top with chimichurri sauce. Enjoy!
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Boeuf Bourguignon

Boeuf Bourguignon

Boeuf Bourguignon, or as I like to call it; Fancy French peasant food.  The cold days of the Pacific Northwest have arrived with the recent frosts, a time for good rib-sticking meals.  Stews were a great way for peasants to cook tough, unwanted cuts of meat in order to make them more palatable and frankly, they are freaking delicious.  Boeuf Bourguignon is one of my favorites, slow cooked in rich Burgundy wine while channeling your inner Julia Child.  You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

Depending on the cut of meat you’re using, you may want to add some addition fat.  I tend to use a round roast or brisket.  Some recipes call for the addition of a little bacon (if you’d like).  For leaner cuts of meat, I will add a tablespoon or two of reserved bacon fat which I’ve included below versus adding chunks of bacon.  I also use cheap Burgundy wine for the cooking portion.  Save the expensive stuff for the drinking portion.

Boeuf Bourguignon
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Boeuf Bourguignon
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Ingredients
Servings: people
Instructions
  1. Season your stew meat with 1 tbsp of salt and and 1 tsp of fresh ground pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
  2. In a large stock pot or dutch oven, heat to medium-high and add 1 tablespoon of bacon fat. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4-5 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
  3. Now add the shallots to the pot and 1/4 cup of olive oil. Lower the heat to medium high until the shallots are golden brown (about 10 minutes). Sprinkle flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add you Burgundy wine.
  4. With a wooden spoon, scrape up all of the goodies stuck to the bottom of the pan. Bring your wine to a boil.
  5. Return your meat back to the pot. Add the garlic, bouquet garni and beef stock. You want the liquid to cover the meat by 1/3 so if it's not quite covering everything, go ahead a add a little more stock to the pot. Bring to a boil then reduce to a gentle simmer. Cook covered for 1 hour. Be sure to give it a good stir every 15 minutes so you don't scorch the sauce.
  6. After cooking for 1 hour, add your carrots and pearl onions. (I like to add them at this stage so the carrots and onion are not mushy. If you like your carrots soft, add them at the previous step) Continue to cook covered for anther 45 minutes. Your meat should be getting close to being fork tender at this stage.
  7. Next, remove your lid and check the consistency of your stew. Continue to cook for another 30 minutes uncovered - allowing the stew to thicken up. You want it to be a similar consistency to gravy and not too runny. Once your stew has thickened, remove the bouquet garni and discard. Add 1/4 cup of fresh chopped parsley. If needed, add salt to taste.
  8. Serve along side roasted potatoes, mashed potatoes or some mashed cauliflower.
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Carbonara

Spaghetti Carbonara

After debating on what to cook the Italian Parsley in, I went with most decadent and classic option… Carbonara.  Easy right?  Eggs, noodles, guanciale (or a similar substitute such as pancetta or bacon) and cheese topped with some parsley.  Carbonara is one of those things that rely on quality ingredients.  First things first.  The meat.  Most traditional recipes call for something called guanciale, which is a cured meat taken from pork jowls or cheeks (yikes).  This ingredient can be a bit tricky to find and if you can’t seem to get your hands on some, you can also use pancetta or a quality cut of bacon.  I wasn’t able to get ahold of any guanciale or pancetta so I used bacon in my dish below.  Luckily, we have our own chickens so the eggs were taken care of.  Going with a nice pastured egg will give you a nice creamy and rich sauce.  As for the cheese, find a quality Parmigiano-Reggiano and IF you can get your hands on any Pecorino (A hard Italian cheese made from sheep’s milk) it will make your carbonara taste like a million bucks.   I also stick with a dry spaghetti noodle.

Now onto the topic of technique.  If done wrong, you can wind up with scrambled eggs and noodles which isn’t exactly a good thing.  I do suggest getting your eggs to room temperature before adding them to you dish.  I always crack mine into a bowl and let them while I prepare everything else.  When you’re at the stage of adding your egg mixture, always always always add to a pan that has been removed from the heat.  Otherwise you’ll be eating scrambled eggs for dinner.  Now, onto the recipe.

 

Spaghetti Carbonara
Spaghetti Carbonara
Ingredients
Servings:
Instructions
  1. Bring a large pot of salted water bring to a boil.
  2. In a mixing bowl, whisk together the eggs, Pecorino and Parmesan. Set Aside.
  3. Add the pasta to the boiling water and cook until a bit firmer than al dente. Strain in a colander and toss with 1 tablespoon of olive oil and set aside. *** RESERVE 1 cup of the pasta water ***
  4. While the pasta is cooking, heat a large skillet over medium heat. Add your bacon (or guanciale or pancetta) and cook until the fat has rendered and the meat is crispy. Add half of the reserved pasta water to the pan.
  5. Toss in the spaghetti and agitate the pan over the heat for about one minute.
  6. REMOVE the pan from the heat and add the egg and cheese mixture. Stir quickly until your eggs thicken. The residual heat will cook the eggs. Continue to stir quickly to keep your eggs from scrambling. If your sauce seems a little too thick, add some more of the reserved pasta water.
  7. Toss with minced parsley and season with fresh ground black pepper. Add salt if needed (the cured meat should be salty enough on it's own to season the dish).
  8. Serve and top with a little grated Pecorino. Enjoy!
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pad kra pao

Pad Kra Pao

This traditional Thai street food is easy to whip up in a pinch (otherwise known as Thai Basil Chicken). I used ground beef in the recipe below but you can use ground chicken, pork or even tofu. Traditionally you’ll find this recipe cooked with ground or minced chicken. The main ingredient in this dish is Thai Holy Basil, considering this ingredient may be quite difficult to acquire for many (unless you have a asian grocery store nearby) you can substitute with regular Thai Basil, Lemon Basil or if you cant find those, Italian Basil will work. The flavours aren’t quite as bold but it is still delicious!

Recipe by: Mirinda @ Boistfort Valley Farm
Pad Kra Pao
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Pad Kra Pao
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Pad Kra Pao
On the side
Servings: people
Instructions
  1. Cook your rice per packaged instructions. Set aside.
  2. If you happen to have a mortar and pestle, add your garlic and thai chilis and pound them. This will bring out a lot of the aromatic oils which in turn, makes it extra yummy. If not, press and chop your garlic and finely mince your chilies. (use more if you would like a spicier dish) Set aside.
  3. Finely mince one small red bell pepper and julienne the other. Set aside.Pluck several leave off of your basil and keep whole. You should have about 1/3 cup packed.
  4. In a large skillet or wok on medium heat, add your coconut oil.
  5. Once hot, add your garlic and chilies and minced bell pepper and cook until fragrant. Do not allow them to burn. This should only take about 10-15 seconds. Then, add your meat and begin to brown.
  6. Add your oyster sauce, fish sauce, soy sauce, sugar and julienned bell pepper. Stir well and continue to cook for about 4-5 minutes until your meat is cooked thoroughly.
  7. Once your meat is cooked, simmer on low. Now is a good time to cook your fried egg (I like mine a bit runny but you can cook it to your liking)
  8. Once the eggs are done - lets get back to the pan with the meat. Add your basil and stir well, it should only take about 30 seconds for the basil to cook. Remove from heat and serve over rice with the egg on the side. Enjoy!
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arugulapasta

Arugula & garlic pasta

Hello summer! Here is a wonderful, flavorful, quick and easy recipe with a whopping nine ingredients. It’s strikingly similar to a traditional Aglio e Olio but with a little extra flair. Served with fresh tomatoes and topped with a little balsamic reduction, it rounds out the fresh peppery arugula that we included in your first summer CSA box. Cook on!

CLICK HERE for a balsamic reduction recipe!

 

Recipe by: Mirinda @ Boistfort Valley Farm
Arugula & garlic pasta
Arugula & garlic pasta
Ingredients
Servings:
Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm (al dente). This should take about 8-12 minutes depending on your pasta, just check the package for cooking time. Drain and transfer to a pasta bowl.
  2. In a small saucepan, start your balsamic reduction. (Please see link in the recipe description above for directions)
  3. In a large skillet on medium heat, add your olive oil and thinly sliced garlic cloves. Cook for about 10 minutes - keep a watchful eye as you do not want your garlic to brown. Once your garlic has become fragrant and has a slight golden toast to the edges.
  4. Reduce heat to low and add your red pepper flakes. You can always add more or less depending on the level of spice you like.
  5. Add your noodles to your pan with the olive oil. Add your parsley, arugula and tomatoes. Cook until your arugula is slightly wilted then stir in your Parmesan cheese. This should only take about 2 minutes. Remove from heat. Drizzle a teaspoon or two of balsamic reduction on each plate, then serve! Buon Appetito!
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beans

Nopales Chili Verde with Cranberry Beans

Cranberry beans are a bit sweeter and much more delicate your common kidney beans or pintos traditionally used in chile. They have a wonderful creamy texture and have a mild, nutty flavor that I thought would pair quire well with a verde sauce. I have to be honest, this box ingredient was a bit challenging for me. Why you ask? I’m not a member of the bean appreciation club. Really…. I’ve tried to like them but I have an issue with certain food textures (Don’t ask me how I can possibly cook at all) So with this recipe I HAD to try the beans and honestly, I was quite surprised. They are quite creamier than anticipated. This recipe relied much on my keen sense of smell and my helpful husband with a discerning taste when it comes to beans.

This recipe included a few items that were out of season. Luckily, I had some canned items from last year’s harvest that I was able to incorporate into the dish as well as some green tomatoes that I had an overabundance of. You can do the same or hold off on cooking the sauce until the tomatillos and tomatoes are readily available. It involves A LOT of roasting and a lot of time and patience but is well worth the wait.

If you haven’t prepared cactus (nopoles) before, check out the following link for tips on how to prepare them for the chile: http://www.epicurious.com/recipes/food/views/technique-of-preparing-nopales-243027

Cranberry Bean Chili Verde
Cranberry Bean Chili Verde
Ingredients
Servings:
Instructions
The Verde Sauce
  1. Preheat oven to 500 degrees on broil.
  2. Peel your onions and cut in half removing the top and bottom. Slice your peppers in half and remove seeds.
  3. Husk your tomatillos and cut off the stems. Slice the tops off of your tomatoes.
  4. In a large baking dish - fill with your tomatillos, tomatoes. On a separate baking sheet, add your onions and add your peppers skin side up. Place in oven on broil for 30-60 minutes until blackened. Your peppers and onions should be done first, around 30 minutes and your tomatoes and tomatillos should be done after an hour depending on their size and your oven. I've never had the same cooking time when it comes to roasting so it's best to check them ever 20 minutes or so until you see the skin turn crisp and black. When done, remove from the oven and allow to cool.
  5. Reserve the red Jalapenos for your topping. Keep the skin on everything (but the onions of course) and in a large food processor or blender, add your roasted tomatillos, tomatoes, onions, pasillas, green jalepenos, garlic, cilantro and juice of two limes. Pour any liquid from the pan into the blender as well. Blend until smooth and add salt to taste.
  6. You should have AT LEAST four cups of salsa verde for your beans. This recipe always has a bit of a variance due to the size and the harvest. Any extra should be reserved for salsa or storage.
The Beans
  1. Rinse your beans and remove any unwanted bits. In a large bowl, cover with water and allow to soak for at least 4 hours.
  2. Peel and julienne your nopoles.
  3. In a dutch oven or thick bottomed pot, add your beans and four cups of the salsa verde sauce. Add cumin, Mexican oregano, vegetable bouillon and nopoles. Cover and heat on low for approximately 6 hours. At the 3 hour mark, check your beans every half hour or so. Does your sauce look too thick? Add a little water to the mix. Depending on how watery your tomatillos and tomatoes where, you may have to add a little water so your sauce isn't overly thick. (Again, this is one of those recipes that requires a little extra attention) At the 5 hour mark, check your beans for doneness. They generally take around 6 hours but I have had them finish cooking out before that. Taste testing is key here!
  4. Once your beans are done, add your Mexican crema to the pot and stir. If you want to keep this recipe vegan, just omit the crema. Serve and top with fresh cilantro, roasted red peppers and a little more crema. Enjoy!
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roulade

Tenderloin Swiss Chard Roulade w/Apples

Every time I open a box of goodies from the farm I feel like I’m on an episode of Chopped. In lieu of of a 30 minute timeline, I usually wind up with some hair-brained idea in the middle of the night. Insomnia I suppose, has it’s benefits. This week’s CSA shipment had some pretty fun ingredients and the following recipe is the result of my late nights tending to a newborn baby. I do what I can and make the best of the time that I have in the wee hours of the morning.

Apples and pork go pretty hand-in-hand right along with the sage. Inside? More pork and that wonderfully colored Swiss Chard create the roulade. In layman’s terms, you pound the heck out of the meat and roll it up. It’s like one of those Little Debbie Swiss Rolls from childhood but in the form of meat. It looks fancy but is quite easy to make and is a sure fire way to impress discerning guests. I decided to pair the tenderloin with some tarragon and roasted cauliflower mashed potatoes ( click here for the recipe ) and it worked out quite well if I say so myself. Enjoy!

Recipe by: Mirinda @ Boistfort Valley Farm
Tenderloin Swiss Chard Roulade w/Braised Apples
Tenderloin Swiss Chard Roulade w/Braised Apples
Ingredients
The Pork
The Chard Filling
The Apples
Servings:
Instructions
The filling
  1. Chop the Swiss chard into 1" pieces, rinse and drain.
  2. In a medium saute pan, add 4oz of pancetta to medium/low heat. Render the fat but keep the heat low enough to avoid burning. This should take less than 10 minutes.
  3. Add the Swiss chard to the pan, stirring and coating evenly with the rendered fat.
  4. Continue to stir and cook on low heat until you've wilted it down. This should take around 3-5 minutes. Remove from heat and set aside.
The meat
  1. Preheat oven to 400°.
  2. Slice pork lengthwise, but not all the way through, other side. Open halves, laying pork flat. Place plastic wrap over pork and pound to an even thickness using a meat mallet. Sprinkle evenly on both sides with salt. Spread apple mixture on pork and roll it up.
  3. On the outside of the rolled tenderloin, rub generously with the sage and coat on all sides. Add the meat to a lighly oiled pan. Cover with foil and place in the oven for 20 minutes or until a thermometer inserted in the center registers 145°.
The Apples
  1. In a small sauce pan, melt butter over medium heat.
  2. Peal and thinly slice your shallots (I used onions in the photo since I was all out of shallots - you can do the same if you feel so inclined) Add to the pan and cook until soft.
  3. Slice and quarter your apples into 1/4" pieces. Add to the pan with the apple cider vinegar, sherry, salt and pepper. Cook apples until soft but still firm.
  4. Remove apples from the pan and set aside. Reserve the liquid and continue to cook the liquid until reduced by more than half.
The finale
  1. Remove your meat from the oven and allow to REST for at least 5 minutes. Slice into 1/2 pieces and plate over the apple slices. Gently pour your cider and shallot sauce mixture over the meat and enjoy!
  2. Pairs well with our Roasted Cauliflower and Tarragon Mashed Potatoes!
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