Makes 6 to 8 servings

Ingredients:

• 3 or 4 small eggplants
• sea salt
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup extra-virgin olive oil
• 1/3 cup long-grain rice, parboiled for about 8 minutes to soften the grains
• 1/4 cup minced flat-leaf parsley
• 1/4 cup minced green herbs such as basil, thyme or oregano or a combination of them all
• 3/4 cup ricotta cheese
• dash of Tabasco sauce or cayenne pepper (optional)
• freshly ground black pepper
• 1/2 cup toasted, unseasoned bread crumbs
• 1/4 cup freshly grated parmigiano cheese

Directions:

1. Cut each eggplant in half lengthwise and, using a small paring knife, carefully hollow out the halves, leaving a shell not more than 1/2″ thick.  Sprinkle a little salt over the eggplant shells and turn them upside down to drain in a colander or on a cake rack while you proceed with the recipe. Coarsely chop the eggplant flesh.

2. In a saure pan over medium-low heat, gently sauté the chopped eggplant with the onion and garlic in 2 TBL of the olive oil until the vegetables are thoroughly softened but not brown, about 15 minutes. Remove the pan from the heat and stir in the rice, herbs and ricotta. Add Tabasco, if you wish. Mix well, taste and add salt and pepper if desired.

3. Preheat the oven to 350 degrees. Rinse the eggplant shells to rid them of excess salt and pat the inside dry with paper towels.

4. Lightly oil a baking dish. Mound the stuffing loosely in each shell and set the shells in the baking dish. Sprinkle the tops with the bread crumbs and cheese and drizzle with the remaining oil. Add about 1/2″ of boiling water to the baking pan and bake for 30 to 40 minutes or until the tops are golden brown. Remove from oven and let cool slightly before serving.

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(first posted November 19, 2009)

This recipe is a tried and true Thanksgiving recipe from my own family.   My sister-in-law, Ann Murfitt, who lost a long battle with cancer just a few weeks ago, made this corn pudding recipe every Thanksgiving and it was always a guaranteed hit…though there was always a big discussion about “with or without” oysters.

I never got the exact recipe from Ann, so this year my nieces, Tasha and Erin, will be making their Mom’s recipe for our Thanksgiving dinner — just one of the many ways we’ll be remembering and celebrating Ann this holiday season.

Oh..and, by the way, we’ve already decided…”without oysters”!

Ingredients:

• 2 Tbsp. Butter
• 1 Finely Chopped Shallot
• ½ Cup Drained, Rinsed & Chopped Oysters (optional)
• ¼ Cup Fresh Chopped Parsley
• Splash of Dry White Wine
• 2 Eggs
• 1 Cup Half & Half
• 2 Cans Cream Style Corn
• 1 Cup Whole Kernel Corn (fresh or frozen)
• 1 Cup Italian Flavored Bread Crumbs

Directions:

1.  Melt butter in sauté pan.  Add shallot and sauté until softened. Add oysters, wine, half of the parsley and season to taste with salt and pepper.  Sauté for 2 min until oysters are heated through. Set aside.

2. In a separate bowl, whisk together eggs and half and half.  Add corn, remaining parsley and bread crumbs.  Stir to mix well. Add oyster mixture and stir to mix.

3.  Bake in 350 degree oven for 1 hour until puffed and top is golden brown and set.  Let cool for 10 minutes before serving.

6 Servings

Ingredients:

• 14 tablespoons unsalted butter, softened, and more for the pan
  

  Photo from NY Times

• 6 pounds celery root peeled and cut into chunks
• 2 tablespoons plus 1 teaspoon kosher salt
•  1 1/2 cups sour cream
•  1 teaspoon black pepper
•  6 tablespoons finely chopped chives
•  2/3 cup bread crumbs
•  2/3 cup grated Parmigiano-Reggiano cheese.

Directions:

1. Lightly grease a 9-inch-by-13-inch baking pan.

2. In a large pot, bring the celery root, 4 quarts water and 2 tablespoons salt to a boil. Boil until fork tender, about 20 minutes. Drain.

3. Mash celery root with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread celery root into the prepared pan. Cover and refrigerate for up to three days.

4. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

5. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the celery root casserole and bake until golden and crisp, 30 to 40 minutes.

Yield: 12 to 14 servings.

This dish is something we have been doing at the store…. very simple, very quick. healthy and especially flavorful when served along side some turkey and gravy.  In fact, if pressed I could see just roasting a nice bird, making gravy and serving just this squash dish.

If you don’t have time to do all the cooking yourself this Thanksgiving, check out The Farmer’s Wife takeout items by clicking here.

 Ingredients:

• 2 cloves garlic, chopped fine
• 1 teaspoon red pepper flakes
• Coarse salt and ground pepper
• 4 tablespoons extra-virgin olive oil
• 2 bunches mustard greens, thick stems removed, coarsely chopped
• 8 cups butternut squash cut into 1 inch cubes
• 1/4 cup grated Parmesan (1/2 ounce)
• Pomegranate

Directions:

1. Add oil , garlic, red pepper to skillet;  sautee garlic for 1 min then add mustard greens and season with salt and pepper.

2. Cook, tossing occasionally, until greens are tender, 7 minutes. Drain excess liquid.

3. Meanwhile, heat broiler with rack in middle. Toss Squash with oil salt and pepper. Place squash in an 8-inch square broiler-proof baking dish. Broil until top is golden brown, about 10 minutes.

4. Toss squash with greens and then top with pomegranate seeds. Crack some fresh black pepper over them and grate with some parmesan too, if you like.

Both of these recipes are from our best selling new cookbook:  Edible Brooklyn: The Cookbook.  This is a book to buy, whether you live in Brooklyn or not!!  Great for holiday gift giving.

Stained-Glass Potato Chips

The first recipe from the book is from our friend, Annie Novak, founder of Growing Chefs and co-founder of Eagle Street Rooftop Farm.  She has been famously crowned one of the country’s “hottest organic farmers” by the Huffington Post.  Annie is a family friend and we are so proud to brag about her.  Growing Chefs staffers aim to share their enthusiasm for nutritious, well-grown produce through good food- edible lessons made easier at Eagle Street Rooftop Farm, which Novak also helps run. The sky-high garden at the northern tip of Brtooklyn features bees, chickens, a Sunday farm market, tidy rows and a stunning view of Manhattan.

Ingredients:

• 2 TBL unsalted butter, melted (I’ve also used olive oil)
• 3 Large, waxy potatoes, cut lengthwise into 1/16 inch slices using a mandolin or handheld slicer (available at Hammertown)
• 1/2 cup flat parsley leaves, washed and dried
• 1/2 cup basil leaves, washed and dried
• 2 Long-sprigs fresh rosemary
• Salt

Directions:

1. Preheat the oven to 375 degrees

2. Lightly butter half of the potato slices on one side using a pastry brush (or a mister if you use oil) and place them buttered side down on sheet pans lined with parchment

3. Top each slice with 1 leaf of parsley, 1 leaf of basil, and about 3 rosemary leaves in the center. Sandwich with another potato slice, lightly buttering the outside. Press gently on each potato package to bind and sprinkle tops with salt to taste.

4. Bake for about 15 minutes, slipping them over every 5 minutes to be sure they are not burning. Serve immediately, sprinkled with more salt, if you like.

Serves 6

 * * * * * * * * * * * * *

Raw Kale Salad with Peanut-Honey Dressing

This recipe is from Stacey Murphy, founder of BK Farmyards. She has proven you can farm in the city, even without owning any land. By growing crops or raising chickens or honeybees on a network of tiny Brooklyn parcels…backyards, empty lots, and corners of community gardens…Murphy’s farming network supplied both a 6-person CSA and a weekly farm stand, providing employment and education to local kids in the process. This raw kale salad became a favorite of vegetable-scorning high-school kids. Murphy worked with on a Summer Youth Employment Program, so you know it’s got to be good.

Ingredients:

• 1 large bunch of kale (about 12-15 stalks), washed and cut into 1/4-inch strips
• Juice from 3 Lemons (about 5 TBL)
• 1/4 cup wine wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 TBL Honey
• 2 TBL smooth peanut butter (no sugar added)
• 1/4 cup sesame seeds
• salt
• freshly ground black pepper

Serves 4

Directions:

1. Place the kale in a large glass or stainless steel bowl, pour the lemon juice and vinegar over it, and toss well. Let sit for 3 minutes to tenderize the greens.

2. In medium bowl, whisk the olive oil, honey, and peanut butter to combine. Pour over the kale, using a spatula to scrape down the sides of the bowl if needed.

3. Sprinkle with the sesame seeds and salt and pepper to taste. Mix well.

(Serves 6 people)

Ingredients:

• 6 eggs
• 1/4 cup sour cream
• 1 cup shredded cheese (1/2 cheddar and 1/2 mozzarella)
• 1 bunch of scallions, chopped
• 1 ear of corn per person, cut off cob raw
• 1/2 stick of butter
• 10 basil leaves (chopped)

 Directions:

1.  Melt butter with basil

2.  Mix with the other mixture

3.  Put in a casserole dish (cast iron, preferably) in a 475 degree oven for 45 minutes.

Absolutely delicious!

If you’re not a squash fan you can toss in some halved cherry tomatoes, lightly sauteed zucchini, red peppers or for the meat-eaters out there, add some sliced and browned turkey or chicken sausage…or anything else that “floats your boat”.  The main thing here is the delicious kale pesto which is good just on its own with any pasta!

Ingredients:

• 1 1/2 pounds butternut squash
• 1/2 cup extra virgin olive oil, more for drizzling
• 3/4 teaspoon kosher salt, more for squash
• Freshly ground black pepper
• 1 small bunch (about 1/2 pound) Tuscan or regular  kale, center ribs removed
• 8 ounces pasta (I’ve used  whole wheat penne rigate as well as whole grain linguini)
• 1/3 cup toasted pine nuts
• 2 large garlic cloves, roughly chopped
• Finely grated zest of 1 lemon
• Freshly squeezed lemon juice, to taste
• Grated Parmesan cheese, for serving.

Directions:

1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil.  Drop kale into boiling water and cook for 45 seconds.  (OPTIONAL:  put handfuls of the kale into a metal strainer and submerge in the boiling water for 45 seconds.  Use tongs to take out the strainer.  Empty cooked kale into a colander to drain and cool.  KEEP THE WATER you boiled the kale in and use to cook the pasta.  Add more water if you need it.

3. Drain the cooked kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves.

4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest (you can also add some of the grated parmesan cheese at this point) until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

5.  Bring the water in the pot back to a boil, cook pasta according to package directions. RESERVE A LITTLE OF THIS WATER (1/2 cup) BEFORE DRAINING.

6. Drain pasta.  Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add the rest of the cheese, lemon juice and salt to taste.  Serve topped with squash and more cheese.

NOTE: I had quite a bit of the pesto left.  You can keep in the fridge for a few days or you can freeze it in a suitable container.

(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.

TOMATO JAM
-Bode-

Ingredients:

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeno or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

 Directions:

1. Combine all ingredients in a heavy medium saucepan. Bring to boil over medium heat, stirring often

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes (cook longer for thicker consistency). Taste and adjust seasoning, then cool and refrigerate until ready to use. Store in the refrigerator.

Yield: About 1 pint.

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.