2009
COOK BOOK
by Sarah & Matthew
2009
COOK BOOK
by Sarah & Matthew
Corn Chowder For 4-6 people
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ere’s nothing like corn chowder in the height of corn season. You can make this chowder using fresh corn or canned corn.
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Fresh Corn: Put the reserved corn cobs(not kernels) and 2 You will need: cups water in a pot with a tightly fitted cover over medium heat. Season with salt and pepper. Bring to a boil, then lower the heat Fresh: kernels from 6 ears; cobs reserved so the water is bubbling gently, cover and cook for about 30 minutes. Canned: 2 cans Leave them in the pot until your ready to cook. Remove and save Salt & Pepper 2C water (if using fresh corn) broth. 2C Vegetable stock (if using canned corn) Canned Corn: Heat your stock in a separate pot. 4T butter or neutral oil (not olive) Put the butter or oil in your soup pot over medium-high heat. When 1/2 chopped leeks the butter is melted add the leeks and cook, stirring occasionally until 1/4C flour soft. Turn the heat down to medium and stir in the flour. Cook, 3C milk stirring constantly with a whisk or wooden spoon until the mixture 1C half and half starts to turn golden brown and no longer smells like raw flour (about 1 potato, peeled and chopped 5-10 minutes). Add the milk and half and half and the broth or stock and turn the heat back up to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken (about 2-3 minutes). Stir in kernels and potato and bring to a boil, then lower the heat to simmer. Cover the pot, stir occasionally, until potato and kernels are tender (about 15 minutes). Salt and pepper to taste.
Sarah’s Super Awesome Anti-Cancer Smoothie For 1 person
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is sounds gross and high maintenance. But once you have the ingredients on hand it’s super quick, easy, and yummy.
Blend. at’s it.
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You will need: 2-3 leaves (de-stemmed) kale, frozen or fresh (optional) 1/2C yogurt, any kind. We use nonfat plain. 2 pitted dates (if your using fancy dates probably only use one) 1T wheat germ 1T flax seeds 1/2 scoop vanilla protein powder 1/2 a frozen banana 1/2C frozen blueberries or raspberries or dark cherries 1/2C orange juice
The French Pearl For 1 person Muddle, shake with ice, strain.
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Many thanks to Katherine Fletcher for bringing this beverage into our lives. Simple syrup is equal parts sugar and water, melted.
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You will need: 2oz. Plymouth Gin (or any other gin, but if you’re looking for an excuse to purchase Plymouth, here you go) 3/4 oz. Fresh lime juice 3/4 oz. Simple syrup 1/4 oz. (we like slightly less) Pernod 1 sprig of mint (we like slightly more)
Creamy White Beans on Toast For 4 people
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is is a great appetizer or side dish. It sounds super simple, so it’s shocking when it becomes the best thing you’ve ever eaten. You will need:
If using kale: steam or boil kale until tender and set aside. 2 cans Butter Beans 3T butter Drain and rinse the beans while heating the butter on medium-high in the salt biggest skillet you’ve got. Add the beans to the hot pan in one layer. Stir to 1 onion coarsely chopped coat the beans in the butter and then let sit long enough to let the beans 4 cloves chopped garlic brown on one side, then turn and brown on the other. e goal is to get a bunch of kale or rainbow chard the beans golden and crunchy on the outside while soft and creamy on the pepper inside. ey might just get mushy, and that’s okay. Salt to taste and then olive oil add the onion and garlic and cook for about 2 minutes or until the onion freshly grated Parmesan softens. Stir in the chard or kale. Start toasting your baguette slices. If 1 awesome baguette, sliced using chard, cook until it just starts to wilt. If using kale, heat through. Remove from heat and season with salt and pepper. Drizzle with olive oil and sprinkle with Parmesan. Top toast with bean mixture and eat right away.
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Mushroom Marsala Fettuccine For 4 people In a saucepan, combine the stock and porcinis and let steep over low heat. In a large skillet, heat the oil over medium-high heat. Add the baby bellas and cook, stirring occasionally, until tender (about 8 minutes). Season with salt, pepper and sage. Bring a pot of water to boil and cook pasta al dente. While the pasta is cooking, stir the marsala into the bella mixture and cook for 1 minute. Remove the porcinis from the stock and reserve 2 C of it. Chop the porcinis and add, with the stock, to the bella mixture. Add the cream and cook until thickened (about 10-15 minutes, depending on what you like). Toss with pasta and cheese and serve right away.
Peach Raspberry Cobbler
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Getting the timing right so your pasta doesn’t get sticky waiting for the sauce is the trick here. If you really like mushrooms, like I do, you can double the bellas.
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You will need: 3C Vegetable Stock 1 ounce dried porcini mushrooms (a big handful) Salt and Pepper 1lb. Fettuccine 1/4C olive oil 1 pound baby bella mushrooms, thinly sliced 2T thinly sliced fresh sage or 2t dried sage 1/2C marsala wine (cheap is fine) 1/2C heavy cream 1C grated parmigiano reggiano
We had no idea how easy it is to make cobbler until we had a random amount of peaches and raspberries and didn’t know what to do with them.
You will need: In a bowl, mix the filling ingredients together. Let sit at room temperature For the filling: while making the dough. Preheat oven to 350 degrees. Melt the butter in a 4C peaches, peeled and sliced 9x13 inch baking dish (in the preheating oven) and evenly coat the dish. 1/2-1C raspberries Remove from heat. In a bowl, mix the dry ingredients of the dough. Mix in 1/4C sugar milk until the mixture is just evenly moist. Pour evenly into warm baking dish. 1/2t cinnamon Pour filling over the batter. Bake for 50 minutes or until golden brown and 1T fresh lemon juice For Lots
dough is cooked through (stick wooden skewers into several of the dough mounds to make sure). Serve with ice cream or whipped cream, or not.
For the dough: 1/4C butter 1 & 1/4C flour 2T baking powder 1/2t Salt 3/4C sugar 3/4C milk
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Galette!
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A galette is somewhere between a rustic pie and pizza, and can be savory or sweet. I have three favorites.
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Each recipe needs 1 10-13 inch pie crust (this can be your favorite recipe or a store bought version. Skip the sugar if you’re doing a savory homemade version, but don’t worry about the sugar if you’re using a store bought crust. Crust tastes good.)
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Some people really know what they are doing when it comes to piecrust. If you are one of those people, make and deal with it before anything else and refrigerate or freeze the crust while working your other ingredients. Wash crust with any variation of oil, milk, or egg when you are ready to bake. For those of us who are totally intimidated by crust, just don’t worry about it.
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Once you’ve made a couple of these you’ll see how adaptable a galette is. It was our go-to meal of the summer; whatever showed up in our CSA share went onto the galette.
Galette 1: Tomato Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place crust on baking sheet. Starting in the center of the crust, fan out an alternating and overlapping pattern of tomatoes and cheese. Build out towards the edge of the crust. Leave an inch of crust. Fold, pleat, and pinch the remaining crust so that you have made a shallow wall around your ingredients. Brush the top (everything) with oil and sprinkle with salt, pepper, and red pepper. Bake for about 35 minutes, until crust is golden brown and cooked through. Sprinkle basil on top and serve.
You will need: 3 large tomatoes, thickly sliced (1/4 inch) 8 ounces mozzarella, sliced 1/4C basil leaves, thinly sliced 1/4t red pepper flakes olive oil
Galette 2: Potato, Onion, and Gruyere Preheat oven to 400 degrees and line a baking sheet with parchment paper. Put piecrust on it. Heat a sauté pan over medium-high heat and add oil. When oil is hot, add onions. Cook, stirring occasionally, until they are soft and lightly colored, about 8-10 minutes. Add some salt, pepper and the thyme or rosemary and stir well. Transfer to a big bowl to cool. is is a good time to wash and slice your potatoes. Add potatoes and cheese to the onions and mix well. Pour mixture onto center of piecrust and spread out, leaving a 1/2 inch edge. Fold, pleat, and pinch the remaining crust so that you have made a shallow wall around your ingredients. Brush everything with olive oil and sprinkle with a little more salt and pepper. Bake for 45 – 50 minutes or until the crust is golden brown and the potatoes are tender. Let cool slightly before transferring and cutting.
You will need: 1 large onion, thinly sliced 1 & 1/2T olive oil salt & pepper 1/2t fresh thyme or rosemary 1C shredded Gruyere cheese 1lb. red potatoes, sliced 1/4 inch thick, but not peeled
Galette 3: Strawberry w/ Basil Cream Make the cream first: combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and store until sugar dissolves, about 4 minutes. Cover with plastic wrap and refrigerate for at least an hour or up to 2. Strain through a fine sieve into a bowl, add cheese, and whisk or beat until medium peaks form. Cover and refrigerate until your ready to serve. Preheat oven to 350 degrees and line baking sheet with parchment paper. Put crust on it. Combine strawberries, sugar, and cornstarch. Okay. You can be fancy or rustic here. I like to start at the center and fan the strawberries out one at a time like Martha tells me to, but you can dump them all in the center as well. It’ll taste the same. Whatever you do, get them all on the crust evenly leaving a half inch at the edge and then fold, pleat, and pinch the remaining crust so that you have made a shallow wall around your ingredients. Brush the crust with egg and sprinkle with sugar. Bake for 40-45 minutes, until crust is golden brown. Serve with cream.
You will need: Galette: 1lb. Strawberries hulled and sliced 1/4 inch thick 1/4C sugar 2t cornstarch 1 beaten egg sugar to sprinkle 1T butter Basil Cream: 3/4C heavy cream 1/3C packed fresh basil, chopped 2T sugar 3/4C mascarpone cheese
Sink Scrubber You will need: 1C baking soda 3t ground cinnamon 3 drops cedar or sweet orange essential oil
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We’re on a new make-your-owncleaning-products kick. is one is so easy and smells lovely. You can skip the oil if you don’t have any. I used this recipe as an excuse to invest in the 5 best sounding essential oils at the local health store.
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Combine all ingredients in an airtight container and shake well. Sprinkle into sink and scrub with a damp sponge. I found a plastic sprinkle jar at Salvie’s and use it for this scrubber.
Fabric Softener You will need: 1 gallon white vinegar 10 drops peppermint essential oil Add 1C to the rinse cycle per load.
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Much cheaper then the store-bought stuff. And better for you and the earth blahblahblah.
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