CSA - Week 12

This week I received: eggs (I upgraded to a dozen), banana peppers, jalapeno peppers, hot peppers, kale, tomatoes, grape tomatoes, green pepper, corn, red potatoes, and the best watermelon you ever did eat.

So I really don't have a lot to say this week. I ate most of the produce but didn't prepare anything in a formal recipe. For example, I ate the kale sauteed in my morning eggs, ate the grape tomatoes plain, pickled more banana peppers, and ate the juicy, sweet watermelon by itself.

I decided to do some research on hot peppers since I have quite the collection from the past several weeks, not all pictured here. The best I can tell, these peppers are (left to right): banana peppers, jalapeno peppers, red and green cayenne peppers, and an unknown very hot pepper.   I ordered them from mild to most hot.  I know by taste which ones are the hottest.  I chopped up the cayenne peppers and the hottest pepper and put them in a ziploc bag to freeze.  That way I can easily add them to recipes later.

Funny story: I've read many times about wearing gloves while chopping peppers.  I never really understood why until now.  After I chopped up the peppers and removed the seeds and ribs to freeze them, the burning started.  My hands were on fire for about an hour!  I washed my hands thoroughly several times, but to no avail. 



I bought some lovely green and purple tomatillos at the farmer's market to try tomatillo salsa. Since the batch was larger than I could use in one day, I froze half before adding the cilantro and green onions. When I'm ready to use the frozen portion, then I'll add the cilantro and green onions to keep it fresh.

The purple tomatillos gave this salsa the purple hue; more traditional salsa is made with only green tomatillos. This salsa was very good and very sweet.

Roasted Tomatillo Salsa
adapted from Our Best Bites

1 lb. tomatillos, husks removed
3-4 cloves garlic, unpeeled
1 small yellow or white onion, peeled and quartered
1 jalapeno pepper (remove the seeds and membranes for less heat), cut in half lengthwise
1/2 Tbsp. olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. chopped cilantro
Juice of 1 lime
1/4-1/3 c. chopped green onions

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and set aside.

After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.

Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients with your hands to make sure they are all well-coated.

Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.

When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped cilantro and green onions and serve with chips.

Salted Butter Caramel Ice Cream

This is by-far some of the best homemade ice cream (and possibly non-homemade) ice cream I've had. It doesn't look like anything too special, but don't let that fool you. This ice cream is just soooo good.  The caramel flavor is amazing.  And the ice cream stayed a little softer in the freezer than other ice creams I've made.

I didn't make the praline candies to mix in just because I got impatient, but I'm sure they'd take this perfect ice cream to perfecto mundo levels.

Salted Butter Caramel Ice Cream
from David Lebovitz

One generous quart

For the caramel praline (mix-in)
½ cup sugar
¾ teaspoon sea salt, such as fleur de sel

For the ice cream custard
2 cups whole milk, divided
1½ cups sugar
4 tablespoons salted butter
scant ½ teaspoon sea salt
1 cup heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)  Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long.

3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring (don't even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.

5. Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.

The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.

7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.

8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they're intended to do.

Peach Jam

So I know I've gone jam crazy this summer (at least crazy for someone who didn't think they liked jam), but I didn't know what I was missing out on! First it was strawberry, then blackberry, now peach. This recipe is so basic: peaches and sugar. It can't be beat.

Here's a before and after picture to illustrate just how much the peaches dissolve and caramelize:

Before

After

I used about 8 medium-sized peaches, and ended up with this one prized jar of jam. I just kind of guessed on how much sugar to use since I had no idea how much my 8 peaches weighed.

The blogger I got this recipe from states that the jam will keep on a shelf for a year. Note this is without boiling the jar through the canning process. I just went ahead and put mine in the fridge. I guess to be safe multiple jars could be canned or frozen.

Peach jam (Marmellata di pesche)
Adapted from Il cucchiaio d‘argento (The silver spoon) via Rachel Eats

Smaller quantity : yield 3 – 4 jars
2 lb 10 oz ripe peaches
2 1/4 cups sugar

Larger quantity : yield 5 – 7 jars
4 1/2 Ib Ripe peaches
3 1/2 cups sugar

Peel the peaches (as you would tomatoes) by putting them in a large bowl and covering them with boiling water. After a minute, using a slotted spoon. scoop the peaches out of the boiling water and lower them into another bowl of cold water. After 30 seconds scoop the peaches out of the cold water and working quickly with your hands or a sharp knife, skin the peaches.

Cut the skinned peaches in half, pull away the stone and then slice each half thinly and place in a large, heavy based saucepan. If the peaches are very ripe and juicy, it is not necessary to add extra water, otherwise add 5 tablespoons. Cook the peaches over a low flame until they start to become mushy, the add the sugar and stir until it has dissolved. Bring the jam to the boil, then reduce the heat and cook the jam over a low flame, stirring occasionally for about 2 1/2 hours. The jam will reduce significantly, darken and caramelize, it should be dense, coating the back of your wooden spoon.

Ladle the jam into warm, clean (sterilized) jars and then seal tightly while they are still hot, label once they are cool and store in a cool dry place.

Muffuletta

A few years ago I was searching the recipe index on the Whole Foods website, and came across this sandwich recipe. I had never heard of anything like it, but it sounded good. All I can say is WOW! It rocks.

I assumed it was Italian in origin, but apparently it first made it's appearance in an Italian grocery in New Orleans.

I don't think I've ever had all the ingredients for the olive salad when I've made this, but it still works. The olives, parsley, garlic, and olive oil are the most key components. I've also used a variety of deli meats in place of the ones listed here - try salami, ham, and bologna as more-common substitutes.

Lastly, good bread is vital. You can make your own using the easy baguette recipe and shaping it into a ball for a round loaf.  Bake at 350 for 25 minutes.  I sliced off the top of the bread because it formed a huge peak which would have made this already-huge sandwich very hard to fit into my mouth.

Muffuletta
from Whole Foods

Serves 6
Let this sandwich sit for several hours for the flavors to meld and the oil to impart the bread with a delicious flavor.

Olive Salad
1 1/2 cups chopped pimiento-stuffed green olives
1 cup chopped black olives
2/3 cup extra virgin olive oil
1 tablespoon prepared horseradish
5 tablespoons chopped parsley
1/2 cup chopped pimiento peppers
2 anchovy fillets, mashed (optional)
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
2 teaspoons lemon juice
Black pepper

Sandwich
1 (8- to 10-inch) round loaf crusty Italian bread or large baguette
Shredded lettuce (optional)
Thinly sliced tomatoes (optional)
1/4 pound thinly sliced mortadella or bologna
1/4 pound thinly sliced smoked provolone or fresh mozzarella
1/4 pound thinly sliced ham
1/4 pound thinly sliced sopprasetta or salami

Mix olives, oil, horseradish, parsley, pimiento peppers, anchovies, garlic, oregano, lemon juice and pepper in a glass or ceramic bowl to make an olive spread. Cover and refrigerate for 8 hours, or overnight.

Cut bread in half horizontally and pull out some of the soft interior. Drain olive spread and reserve the liquid. Brush both sides of the bread generously with the reserved liquid, then place half of the olive spread in the hollow of one piece of the bread. Arrange a layer of lettuce and tomatoes on top, then continue with a layer of mortadella, provolone, ham and sopprasetta, alternating ingredients until you have used them all. Finally, top with remaining olive salad and cover with the other half of the bread.

Wrap the loaf tightly in plastic wrap and arrange on a large plate. Cover with a small plate and weigh down with several pounds of canned goods or a cast-iron skillet. Refrigerate for at least 30 minutes, then cut into wedges and serve.

Summer Rolls

Summer rolls remind me a lot of sushi - rice-based, fresh, delightful morsels with Asian ingredients. Fresh herbs are a must-have ingredient. These make a light, cold refreshing summer meal, though of course my husband was looking around for the rest of the meal after being served these. So for hearty eaters, this is probably better as a snack or lunch.

Summer Rolls
from Everyday Food

4 ounces vermicelli rice noodles
8 8-inch spring roll wrappers
fillings
peanut dipping sauce

Chicken and Mango Filling
4 oz. chicken cutlets, cooked and shredded
1 medium carrot, cut into matchsticks
1 small ripe mango, peeled and thinly sliced
1/4 cup fresh cilantro leaves

Vegetarian Filling
1 avocado, thinly sliced
1 medium carrot, cut into matchsticks
1 small cucumber, cut into matchsticks
1/2 cup fresh basil leaves

Peanut Dipping Sauce
1/2 cup natural peanut butter
1/2 cup warm water
1/4 cup fresh lime juice, from 2 limes
1 Tbsp. soy sauce
4 tsp. sugar


Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

Place fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

Fold bottom of wrapper tightly over fillings.

Roll over once, tuck in sides, and finish rolling. Add fresh herbs and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

For sauce: whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce, and sugar.

Arancini alla Siciliana

Arancini means orange, as in the fruit. These rice balls are the size of small oranges, hence the name. These were really not too hard to make after I messed up the first two. My mistake was that I didn't pack the balls together enough, so they fell apart while frying. This can be made with risotto instead of plain rice, but plain rice works too. I made mine with plain rice and my only complaint was that the rice base needed more flavor, so I will add more Parmesan next time.

We got some arancini while in Rome. We were near the Piramide and were starving. We stopped in a pizza place (pizza sold by the slice - their version of fast food), ate some pizza, and then got a few arancini to go. Those arancini were made with a tomato-sauced rice with no extra surprise filling. So these can be made several ways - be creative.

Arancini alla Siciliana (Sicilian Croquettes)
from bellalimento

1 1/2 cups long grain rice
4 tablespoons unsalted butter
2 tablespoons Parmigiano Reggiano – grated
3/4 cup ground beef
1/2 onion – minced
1 tablespoon fresh flat leaf Italian parsley – roughly chopped
1/2 cup white wine
2 tablespoons tomato paste
2 ounces fresh mozzarella cheese – cubed
2 large eggs – beaten
1/2 cup all-purpose flour
vegetable/canola oil – enough to fry
salt

1. Bring a large saucepan with plenty of salted water to boil, add rice and cook until tender (approx 15 min). Drain the rice well. Return to saucepan and add 2 tablespoons butter and the Parmigiano. Stir well to combine. Set aside and allow to cool completely. WHILE rice is cooling, into a medium-large saute pan melt the remaining butter over medium heat. Add onion and cook until slightly translucent. Add the beef and cook until brown. Stir as necessary. Add the parsley and season lightly with salt. Add wine and cook until evaporated. Stir in the tomato paste, reduce heat to LOW and cook for additional 10 mins. Check for seasoning, add salt if necessary.

2. Place approx 3-4″ oil into a large dutch oven or similar pan and heat to approx 350 degrees. WHILE oil is heating assemble the Arancini by shaping the cooled rice into balls the size of a SMALL orange (or tangerine). Using your thumb make an indentation allowing you to fill the inside. Place a cube of Mozzarella and top with meat filling. Cover with additional rice and re-shape the ball between your hands, using pressure to compact the rice (you don’t want it to fall apart in the oil). Set aside. Continue until all are assembled.

3. When the oil is ready, place your eggs into a small shallow bowl and the flour into another small shallow bowl. Dip the Arancini into the beaten eggs first (making sure it’s covered on all sides) and then transfer to the flour bowl coating the ball with flour. Tap off any excess flour. Carefully transfer the Arancini into the oil and cook until nice and golden (cooking time will depend on the size of your Arancini), turning it as necessary. Do not crowd the pot, do this in batches if necessary. When golden, transfer to a plate lined with paper towels to sop up any excess oil.

Coconut Cupcakes

My friend recently hosted a gathering and put together quite the dessert spread. She made this recipe for coconut cupcakes, which are fabulous - moist and great flavor, to which I credit the almond extract. This friend and I love to get together and bake or we often bake a recipe and then share with each other. So often I feel like I copy her, but as my piano professor said - something like great teachers and cooks are thieves.

I made half the cupcake recipe and only a fourth of the frosting recipe. I always find that cream cheese frosting recipes make way too much for whatever I'm frosting; does anyone else have that problem? And even though I didn't make all the recommended frosting, I still had some leftover!

Coconut Cupcakes
from The Barefoot Contessa Cookbook

Makes 24 cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.