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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Beet Greens and Roasted Beets

Beet Greens with Roasted Beets and Honey Mustard Vinaigrette

Beet Greens with Roasted Beets and Honey Mustard Vinaigrette
Beet Greens with Roasted Beets and Honey Mustard Vinaigrette
Ingredients
Beets and Greens
Honey Mustard Vinaigrette
Servings:
Instructions
Beets and Greens
  1. Preheat oven to 350 degrees Fahrenheit. Prepare your vinaigrette (recipe above) and set aside.
  2. Wash the beets thoroughly and leave the skins on. Remove the beet tops (greens) and rinse well.
  3. Place the unpeeled beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil. Cover and bake fore 45-60 minutes until beets are fork tender. Once done, rinse under cold water and peel. Cut beets into quarters and set aside.
  4. For the greens, remove any large chunky stems (I usually chop about 2-3 inches from the base and discard) Cut remaining greens into two inch slices.
  5. In a medium skillet over medium-low heat, add 1 tsp of olive oil, shallots and garlic. Cook for about 1 minute then add your greens and cook until wilted. Add your chopped beets and stir - drizzle 1 Tbsp of vinaigrette over the top (or more if you're feeling saucy) serve immediately and enjoy!
Honey Mustard Vinaigrette
  1. In a small bowl whisk together mustard, honey and vinegar. While whisking, slowly add your olive oil. Season with salt and pepper.
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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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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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