Potatoes and leeks go too well with each other to not make another recipe that highlights them. My husband grew up in Germany as a kid and a lot of the treats from the winter CSA shares scream to made into something German. Today we have what is called, Kartoffelpuffer Mit Apfelmus. I swapped out the traditional inclusion of onions with leeks since I had a few laying around from the recent CSA share. Frankly, I enjoy leeks far better than onions but you can easily switch the recipe around if you feel so inclined.
In a small sauce pan, add apples, juice, lemon and cinnamon. On medium heat, cook for about 15 minutes until apples become soft and mushy.
Add apples from pan into a food processor and puree until smooth. Add sugar to taste.
Remove the outer layer and cut your leeks in half, lengthwise. Rinse each of them by pulling apart all of the layers under cold water. Cut the light colored part of your leek into into 1/16 inch thin slices. Use a mandolin or a knife for this. (your choice)
In a small fry pan, add your leek slices and cook on low heat for about 20 minutes until leeks are caramelized and golden. Set aside.
Peel and grate your potatoes and add to a bowl of cold water with the lemon juice. This will help remove some of the starch from the taters and keep them from turning brown.
Strain the potatoes and press as much liquid out as you can.
In another bowl, whisk the egg, flower, baking powder and salt. Add the potatoes, leeks and mix well.
In a medium sized fry pan, add 1/2 cup of oil (or more if needed - try to get your oil about 1/4 inch high) Drop 1/4 cup of potato mixture into the hot oil and press down. Heat until golden brown on each side.
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!
Chop the Swiss chard into 1" pieces, rinse and drain.
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.
Add the Swiss chard to the pan, stirring and coating evenly with the rendered fat.
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.
Preheat oven to 400°.
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.
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°.
In a small sauce pan, melt butter over medium heat.
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.
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.
Remove apples from the pan and set aside. Reserve the liquid and continue to cook the liquid until reduced by more than half.
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!
Pairs well with our Roasted Cauliflower and Tarragon Mashed Potatoes!
Apples, granola and brown sugar oh my. The Salish apples we included in your recent Winter CSA share are a fairly new breed of apple. Also know as the Pinova, the Salish Rose is a cross between a Splendour apple, selected for heartiness, and a Gala apple, selected for texture and taste. Aside from being delicious raw, it’s pretty darn good when you throw it in the oven with a few other tasty ingredients. Here’s a quick and easy breakfast recipe that included these wonderful little apples topped with our very own honey from TheWoogie Bee!
With a pairing knife or apple corer, remove stem and seeds making a v-shaped space where your granola will call home. Try not to cut all the way through the apple otherwise you'll wind up with a little granola leak.
Place your apples on a baking sheet lined with parchment paper.
Combine the granola, brown sugar and cinnamon in a small bowl. Once combined, pack the apples with the granola mixture. Any leftovers can be spread around the apples to bake along with them.
On the top of each apple, place a tablespoon of butter.
Place your apples in the oven and cook for about 15 minutes if you would like them to remain firm. Adjust the time depending on soft and cooked you want your apples.
After they're done cooking, remove from oven and drizzle with honey and top with whipped cream.