(Serves Four)

Ingredients:

• 1 cup Puy (French) lentils, rinsed
• 2 bay leaves
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 5 tbsp olive oil (plus extra to finish)
• 1 onion, roughly chopped
• 2 cloves garlic, crushed
• 1 1/4 cup Greek yogurt
• 2 cups baby spinach
• 3 tbsp each fresh coriander and mint, chopped
• Juice of 1 lemon
• Sea salt and black pepper
• 14 oz. best-quality puff pastry *
• 1 egg, beaten

 Directions:

1. Cook the lentils in a quart of boiling water with the bay leaves for 20 minutes, or until just cooked, then drain and set aside.

2. Dry fry the cumin and coriander for two minutes until the aromas are released, then grind. (or use already ground cumin & coriander but halve the amount to 1 teaspoon)

3.  Heat a tablespoon of oil in a pan and gently fry the onion for five minutes, until golden. Add the ground spices and garlic, cook for two minutes, then mix with the lentils. When cool, stir in the yogurt, spinach, herbs, remaining oil, lemon juice and seasoning.

4. Preheat the oven to 400 degrees. Unroll the pastry so it’s 3mm (about 1/8 inch) thick** and cut out four circles about 3 inches in diameter. Refrigerate for 30 minutes. Brush the chilled pastry with beaten egg and bake for 10-15 minutes, until golden on top and underneath. Allow to cool slightly.

5.  To serve, place each disc in the centre of a plate, pile on a heap of lentils so you can just see the edges of the pastry, and drizzle with more oil.

* Another option we tried was to skip the puff pastry and serve the Lentil topping as an appetizer-dip with Indian Poppadom or Naan bread.  Really delicious.  In fact, we preferred it to the puff pastry.

**The recipe in the cookbook says to “Roll out the puff pastry 1¼ inches thick and cut out four circles about 3 inches in diameter.” which is kind of impossible with puff pastry sheets that are only a 1/4 thick.  We referred to Ottolenghi’s original recipe in his column in The Guardian (British newspaper) and discovered there was probably an oversight in “translating” the recipe from metric to U.S. measurements.  The recipe above has the correct information.

This was one of the most popular dishes at our 25th Anniversary Farm to Table Grazing Party so we thought we’d share it with you! Below is the often-requested famous tomato pie recipe from Chaiwalla Tea House (Salisbury, CT).

If you enjoy making your own crust, by all means, follow the recipe! If you’re short on time, like me, you can also use refrigerated pre-made crusts (like Pillsbury) from the store.  The recipe calls for basil, chives or scallions…I use a whole lot of fresh basil!

Crust

• 2 c flour
• 1/2 c butter (1 stick)
• 4 t baking powder
• 3/4 c milk (adjust for biscuit-dough consistency)

Mix in food processor or by hand. Divide in half, for bottom and top crusts.

Filling

• 2 pounds fresh tomatoes, peeled and sliced (or two 28 oz cans plum tomatoes)
• Chopped basil, chives, or scallions
• 1 1/2 c sharp cheddar
• 1/3 c mayonnaise
• 2 T lemon juice

Directions:

Roll bottom crust on floured surface and line 9″ pie plate.

Fill crust with thinly sliced tomatoes. Sprinkle with chopped herbs. Cover with 1 cup grated cheddar. Mix mayonnaise with lemon juice and drizzle over cheese. Cover with remaining 1/2 c cheddar.

Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.

Bake at 400 deg. for about 25 minutes. If not serving directly from the oven, re-heat before serving to melt the cheese.

Ingredients:

• 1-1/2 cups mashed bananas (about 3 bananas)
• 1 cup shredded zucchini
• 1/2 cup unsweetened applesauce
• 1 egg
• 1 TBL vanilla
• 1-1/2 cups whole wheat flour
• 1 cup oatmeal
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 2 tsp cinnamon

Optional:

• 1/2 tsp salt
• 1/2 cup shredded unsweetened coconut
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried fruit

Directions:

1. Preheat oven to 350 and grease muffin tins (I use Silicups)

2. Mix wet ingredients and dry ingredients in separate bowls (optional: sift the dry ingredients excluding the oatmeal)

3. Combine wet and dry until well combined and fill muffin tins (makes 12 big or 18 small muffins)

4. Bake at 350 for 25-30 minutes or until toothpick comes out clean.

5. Let rest for 5 minutes and cool on rack

Thanks to Jeanne Valentine-Chase for this week’s recipe of the week.  Jeanne received a $25 Hammertown Gift Card for her Spring Rhubarb Coffee Cake when we first published this recipe (2009) because it’s not only made with fresh, seasonal ingredients but also because it’s an old family recipe she got from her Mom!

This is one of my favorite spring/summer recipes from a tattered and well used paperback cookbook (“Ways to Use Your Bundt Pan”) given to me by my mom about 35 years ago. As the daffodils and tulips bloom, our rhubarb plants are ready for pies, cakes and sorbet.
– Jeanne Valentine-Chase

Ingredients:

• 1/2 cup butter or margarine
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 2 1/2 cups sifted flour
• 1 tsp salt
• 1 tsp baking soda mixed with 1 tsp vanilla to make a paste
• 1 cup buttermilk
• 2 cups chopped fresh rhubarb

Topping:

• 1/2 cup chopped pecans
• 1/2 cup sugar
• 2 tsp cinnamon

Directions:

In a large bowl, cream well butter and sugars and then egg. Beat until fluffy.
Add salt. Alternately, add buttermilk and flour then add baking soda/vanilla paste.
Stir in rhubarb.
In a separate bowl, blend nuts, sugar and cinnamon for topping mixture.
Pour 1/2 batter into greased and floured 12 cup bundt or tube pan or two loaf pans. Add 3/4 topping mix; pour in remainder of batter and then rest of topping mix.
Bake at 350 degrees for 45-50 minutes or until cake tests done.
Cool in pan(s) for 15 minutes and then gently turn out on wire rack to complete cooling.

Boiling-Water Dough (Used for Pot-Stickers and other dumplings)

• All-purpose flour 2 cups
• Boiling Water 6 ounces (approximately)
• Salt 1/2 teaspoon

It is easiest to use a food processor as the mixture is initially too hot for many people to handle.

Place flour and salt in work bowl and pulse a few times to mix.  With motor running, add boiling water in a steady stream.  Within 30 seconds the mixture should come together in a ball, “dancing” on the spinning blades.  Continue processing for another 30 seconds and then place remove to a wooden board.

The dough will be cool enough to handle. Knead the dough for 3 or 4 minutes or until it is homogeneous and springs back a little after a gentle poke. Wrap the dough in plastic or place in a bowl covered with a plate and allow it to rest for 30 minutes or up to an hour at room temperature.

The dough is now ready to use… knead it again for 1 minute and proceed to roll, cut and shape as required by your dumpling recipe.

CLICK HERE FOR PRINTER FRIENDLY RECIPE

Tart of roasted butternut squash, caramelized onions, goat cheese, bacon and rosemary

Ingredients:

• 2 Spanish onions
• 8 tbl goat cheese
• 4 slices cooked applewood smoked bacon
• 1 tbl chopped rosemary
• carmelized onions (see recipe below)
• roasted butternut squash (see recipe below)

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Caramelized Onion Recipe

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 2 large Spanish onions, halved and sliced thin
• 1 teaspoon brown sugar
• Salt
• 1 tablespoon balsamic vinegar
• black pepper

Directions:

1. Add butter and oil to a cold non-stick skillet; melt the butter over high heat.
2. Once the butter melts, stir in the onions, brown sugar, and ½ teaspoon of salt.
3. Let it cook, stir on occasion until the onion softens down and is slightly wilted. This should take about 5~10 minutes.
4. Reduce the heat to medium and cook, stir often until the onions turn to deep brown color. It usually takes me about 40~50 minutes to cook down and caramelize the onion but be patient
5. Once you achieve the color and caramelization that you are looking for take off the heat. I like mine mahogany colored. Add a dash of vinegar, season it with salt and pepper.

TIP: if any of the onions start to burn, add a splash of water and stir, this will degalze the pan a bit and “rewind the clock”.

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Pan Roasted Butternut Squash

• 1 medium butternut squash, about 1 1/2 to 2 pounds
• 2 tbl olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. With a vegetable peeler, peel the squash, then cut in half, and remove the seeds. Cut the squash into 1/4-inch pieces.
2. Heat the oil in a large skillet or saute pan over medium-high heat. Add the squash, salt, and pepper, and stir well. Cover and cook until the squash is almost tender, stirring occasionally, about 10 to 12 minutes

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Preheat oven to 425 degrees

To assemble tart:

1) On a lightly floured surface roll our sheet of puff pastry. Prick all over with fork. Brush with 1 whipped egg (this will help with browning). Place tart on a oven proof sheet tray.

2) Spread out caramelized onions and roasted squash on tart dough. Season with salt, pepper and rosemary.

3) Bake tart for 15 minutes. Remove from oven and top evenly with goat cheese and bacon. Return to oven and bake for 10 more minutes.

4) Allow to cool and enjoy either slightly warm or room temp.

Ingredients:

• 5  -  7 1/2 oz tubes refrigerated Pillsbury buttermilk biscuits
• 1 and 1/2 sticks of butter- melted
• 2 TBL chopped scallions – or 2 TBL chives- I use both
• 1/4 cup chopped fresh parsley
• 1 TBL dried dill weed

Directions:

1. Add all of the above ingredients to the melted butter.

2. Separate each biscuit and cut each in half.

3. Dip each half in the melted butter mixture and place into a bundt pan. I use a teflon lined pan so it doesn’t stick when you unmold it (Remember Teflon bundt pans!!? Boy, I am aging myself!) Just keep dipping the bread evenly around the bundt pan until all the biscuits are used up. (The biscuits will overlap each other loosely.)

4. Cover with aluminum foil and place in the fridge overnight. When ready to bake, remove aluminum foil and place in a 350 degree oven for 35 to 40 minutes — until brown.  (Time it so that it will be ready just before serving)

5. Turn the bundt pan upside down on a platter and it will easily slide out.  Serve immediately while warm.

Ingredients:

• 1 & 2/3 cup flour *
• 1 cup sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup (1 stick) butter
• 1 cup chocolate chips

Directions:

Heat oven to 350 degrees. Line muffin tins with paper cups.

1. Mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.

2.Break eggs into another bowl. Add pumpkin and butter, and whisk until blended.

3. Stir in chocolate chips.

4. Pour over dry ingredients and fold in with a spatula just until dry ingredients are moistened.

5. Scoop batter into muffin cups.

6. Bake for 20 -25 minutes.

Makes about 12 regular muffins.

*to make them a bit more healthy, I often use 1 c all purpose flour and 2/3 c whole wheat flour. But just the all purpose flour works well too.

Margaret Roach’s Summer Fest veggie of the week is Corn.  And of course, our guest recipe blogger, Doris Cassar, has a great seasonal recipe that fits the bill.  Enjoy!  — Joan

My daughter Edith and I love corn and never tire of finding new ways to prepare it. This light, simple soup came about when I was craving a warm bowl of “something corny” but not quite in the mood for a heavy chowder laden with bacon and potatoes. Frozen corn can be substituted for fresh-but by all means use fresh if you have it. One of our favorite sources is Millerhurst Farm on rte 82 in Ancramdale. It’s such a treat to drive up and choose some of the freshly picked ears of corn. The fact that the soup is smooth and creamy, without lots of “stuff” makes it just right for picky kids. The addition of 2% milk instead of cream makes it light enough to enjoy in summer or early fall.

These zucchini muffins are a perfect accompaniment to this soup. The recipe is a variation on one from an old friend of my Mom’s. We always think of Stella when we bake these.

Fresh Corn Soup

Ingredients:

• 3 tbl butter
• 1 tbl olive oil
• 1 clove garlic-chopped
• 2 small onions-chopped
• 1/4 tsp cayenne pepper
• 1 1/2 tbl salt
• 1 32oz box of chicken stock (I like organic)
• 6c fresh corn* (cut from approx 8 ears) OR 2 16oz bags of frozen corn
• 1 1/2c 2% milk
• chopped fresh basil (optional)

Directions:

1. In a large stock pot, over medium heat, melt the butter.  Add the onions and garlic-saute until soft.
2. Add salt and pepper.
3. Add the stock and the corn and bring to a boil. Simmer about 15 min.
4. Add the milk & stir for 2-3 minutes until just combined.
5. In a blender or food processor, blend until smooth. You can also pass the soup through a sieve, a food mill or chinois for an extra smooth consistency. Adjust seasonings.
6. Serve, garnished with a sprinkling of fresh basil.

Serves 6-8

*Don’t shy away from cutting fresh corn off the cob. Hold the cob upright on a large cutting board (or in a large bowl) With a large, sharp knife, starting in the middle of the cob, slice down removing all the juicy kernels. Turn and repeat.

Zucchini Muffins

Ingredients:

• 1 1/4c sugar
• 1 1/2c flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 3/4 c canola oil
• 1 1/2c grated zucchini (I use a box grater)

Directions:
Preheat the oven to 325 degrees.  Line 2 muffin pans with paper baking cups.

1.  In a large bowl, whisk dry ingredients together.
2.  In a medium bowl, whisk together eggs, oil and squash.
3.  Pour the wet ingredients into the dry. Combine.
4.  Pour into muffin tins, filling about 2/3 full.
5.  Bake for 20-30 minutes or until the tops are lightly golden brown and a tester comes out clean.
6.  Place on a cooling rack.

Makes about 12 regular muffins.

Red Lentil Soup with Lemon
(from NY Times)

Time:  45 minutes

Ingredients:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings

Homemade Soft Pretzels
(Recipe courtesy Alton Brown, 2007)

Prep Time:  30 min
Inactive Prep Time: 1 hour
Cook Time:  25 min

Ingredients:

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions:

1.  Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
4.  In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
5.  Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Serves:  8 pretzels