Categories
Cilantro Garlic Jalapeno peppers lettuce Onions Radish

Thai Pork Larb


Words and photos by Amanda Callahan of Callywood Farms
Inspired by: 
NYTimes and here

If you’ve been to a Thai restaurant, chances are you’ve seen this iconic dish on the menu — and for good reason! It combines the best of sweet and savory elements with textures that run the gamut from soft to crunchy. At its core, larb is a Laos-based meat salad that is then spiked with all sorts of ingredients making it a cinch to prepare — and to customize to your preferences. I used pork, but you can also incorporate beef, chicken, turkey, tofu, or even mushrooms. Add-ins are flexible too, such as lime juice, cilantro, peanuts, chile peppers, fish sauce and other condiments. The more variety you add, the more the resulting flavors will mingle and meld into a truly palate-pleasing experience.

For me, the distinguishing characteristics of larb are the combination of lime juice, fish sauce, and ground toasted rice. The toasted, ground rice can be difficult to make without the right tools – a mortar and pestle or a coffee grinder will do. If not, skip the step! It won’t be as authentic of an experience, but will still produce a tasty dish! 

Ingredients

  • 1 large red onion or 3 shallots, divided per instructions below
  • Hot water – between ½ cup – 1 cup
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 3 tablespoons jasmine, basmati or long grain white rice 
  • 1 tablespoon cooking oil
  • 3-4 garlic cloves, minced
  • ¼ cup lime juice (2-3 limes, juiced)
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • Salt & pepper to taste
  • Crushed red pepper or fresh chilis, sliced, quantity to taste
  • 1 bunch of cilantro, chopped

For serving

  • Butterhead lettuce, outer/large leaves removed for cups
  • Radishes, chopped
  • Pickled jalapeños/peppers and the onions 

Instructions
1. With the onion/shallots – you want half of it sliced for pickles and the other half finely minced to cook with the meat. Prep as so.  

2. For the pickles: put the sliced half of the onion in a large bowl. Add the red wine vinegar and salt, and cover with hot water. Set aside. 

3. For the larb: place a large cast iron skillet over medium heat and add the rice, swirling to coat it with oil and allow to toast. It should only take a few minutes for the rice to take on a golden, almost brown hue. Remove and grind using a mortar and pestle or a coffee grinder. You’re aiming for a textured powder-like consistency. Be careful not to over do it with the coffee grinder. Set aside.

4. In the same pan, add the oil. Once it is heated, add the remaining diced onion. Sauté for a few minutes to soften, add the garlic, sauté another minute until fragrant, and season with salt and pepper. Add the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink and cooked through, about 7-8 minutes. Add additional heat, if desired, with crushed red pepper or fresh chilis. Remove from heat and set aside to cool slightly.

5. To a small bowl, add the lime juice, fish sauce, and honey. Stir to combine. 

6. Set up with lettuce cups and toppings.

7. When the meat has cooled a bit, pour the reserved lime juice/fish sauce on top, combine with chopped cilantro and taste to adjust seasonings. Add more salt, pepper, or heat as needed!

8. Scoop large spoonfuls of larb into lettuce cups, top with pickled onions, radish or other toppings you desire. Serve with steamed rice if you’d like.

Categories
Bacon Carrots Celery Garlic Olive Oil Onions Potatoes Recipes Turnips

Roasted Winter Vegetable Soup with Guanciale and Celery Salad Topping

Words and photos by Amanda Callahan of Callywood Farms

Ready for another super easy, super versatile and super delicious recipe? Keep on reading! I love roasted turnips: the cooking process brings out the sweetness of this misunderstood root veggie and makes them approachable for those who shy away. That said, turnips do tend to have a “love ‘em or hate ‘em” reputation, so I wanted to make something that would be appealing to fans and could-be fans alike. Soup seemed a natural place to start with its cozy vibe well-suited for our current cold temperatures.

But, how could I make unconvinced turnip eaters more interested? Enter the ever-popular garden darlings: potatoes and carrots. By pureeing and blending the turnips with these beloved add-ins, you get the best of both worlds: full, rich flavor without the pronounced turnip twang. Win!

If you’re still unsure, let me give you a little firm-but-polite nudge. Put your support-the-farmers-money-where-your-mouth-is, step outside your comfort zone and bring a variety of vegetables and meat cuts into your home. Buy the turnips, grab and cure the pork jowl and let’s get these overlooked items onto your plate! 

Pro tip: Save all your resulting veggie peelings to make stock. Keep a freezer bag in your freezer and add onion, carrot and celery peelings/ends until it’s full. Mushroom stems, some potato peelings and herbs stems are other great additions, but steer clear of brassica items (cabbage, kale, broccoli, etc.). Once the bag is full, add to a large pot or stock pot with leftover bones, cover with water, bring to a boil and simmer on low for three to four hours (or longer if you wish). Add water as needed to keep ingredients covered while they cook. Strain and enjoy!

INGREDIENTS
2 turnips, peeled and coarsely chopped
2 potatoes, peeled and coarsely chopped
2 pounds carrots, peeled and coarsely chopped
1 large onion or several small, coarsely chopped
2 stalks celery, leaves removed and saved, cut into large chunks
2 heads of garlic
1 handful of roasting blend of fresh herbs, chopped (or more to taste)
Extra virgin olive oil
Salt and pepper
4 slices guanciale or thick-cut bacon, sliced into lardons (small strips or cubes)
6 cups stock
½ lemon, juiced

DIRECTIONS

  1. Preheat the oven to 425.
  2. On a large rimmed sheet pan, layer all the vegetables in a single layer, using two pans if you must (you won’t get the charred edges with an overcrowded pan). Drizzle with oil, season aggressively with salt, pepper, and herbs. Toss to coat. Roast in the oven for about 30 minutes until charred in spots, flipping and rotating pan halfway through cooking time.
  3. While the vegetables cook, mince the celery leaves and place in a small bowl. Add lemon juice and cracked black pepper. Mix thoroughly, set aside.
  4. In a large soup pot set over medium heat, crisp the jowl or bacon pieces. Remove from heat, set aside. Remove all but 1-2 tablespoons of the fat from the pot. 
  5. When the vegetables are done, place in a high-power blender with 2 cups of stock and puree until smooth. Alternatively, put vegetables and stock into the soup pot and use an immersion blender to puree.
  6. Pour the puree into the soup pot and set to low heat. Add the rest of the stock and simmer over low heat for 5-10 minutes to allow the flavors to come together. Adjust seasoning to your liking.

To serve: ladle soup into bowls. Top each with crispy guanciale or bacon pieces and a scoop of the celery leaf salad. I also was thinking a chili oil would perk it up nicely as well. Enjoy!

Substitutions: The vegetables are pretty interchangeable here. Try rutabaga, squash — whatever you’ve got in the fridge that needs to be used. If you’re vegetarian/vegan, replace the pork with chickpeas roasted in a hot oven until crispy and browned.

Categories
Carrots Garlic Ginger Onions Pumpkin Sausage Squash Sweet Potatoes

Thai Pumpkin Coconut Soup

Recipe and Photos by Blueridge Brinery

This is a rich and flavorful way to incorporate an abundance of nutritious foods, many of which can be sourced through CAFE. It features silky coconut milk, tender root vegetables, seasonal pumpkin and more in a hearty curry-spiked broth. Local sausage and creamy lentils add depth and protein, but you can omit the meat for an equally tasty vegetarian spin. 

Ingredients
2 pounds squash or pumpkin, peeled, seeded and diced
1 pound pork sausage
2 to 3 sweet potatoes, peeled and cut into small cubes
2 to 3 carrots, peeled and diced
1 cup dried Lentils, rinsed (substitute split peas if desired)
1 large or 2-3 small/medium onions, chopped
4 cloves garlic, minced or grated
2-inch ginger, freshly grated
1-inch turmeric, freshly grated
Crushed red pepper to taste
A few tablespoons of Thai curry powder or paste to taste

Boil 8 cups water, add pumpkin (or squash) and simmer until very soft, about one hour. Add the sweet potatoes, carrots, lentils, onion, garlic, ginger, turmeric and crushed red pepper. Simmer until lentils and sweet potatoes are soft, about 30 to 40 minutes.

Add curry powder or curry paste to taste, and chopped greens or green onions and sweet peppers if desired. Simmer to allow flavors to mingle. Use this time to brown and crumble the sausage.

After all vegetables are tender, add one can coconut milk to the soup. If you like it a little sweet, you can add some sugar or honey to taste. Finally, add in the browned sausage.

Serve garnished with kimchi.

Categories
Baked Food Garlic Olive Oil Onions Parmesan cheese Recipes Sausage Sweet Potatoes

Sheet Pan Sweet Potato Gnocchi

Recipe & photos by Amanda Callahan of Callywood Farms
I’m a big fan of “sheet pan” meals — those glorious, easy-peasy all-in-one dishes perfect for quick and healthy dinners. They are incredibly versatile and (mostly) require minimal attention. Think of them as an ideal “clean out the fridge” technique great for pairing local ingredients you often don’t know what to do with: combine proteins, veggies, and starches however you feel moved. I love putting fresh greens on the top toward the end of cooking, too, like in this recipe! 

My friend recently passed along a huge sweet potato from his garden, and I had a bunch of radicchio that I honestly didn’t have a plan for but was excited to use. I thought both would pair well with sausage and debated how to proceed. I was leaning towards a soup, but then remembered I had a couple packages of cauliflower gnocchi in the freezer, and I LOVE roasted gnocchi. Whether it’s frozen cauliflower gnocchi or the shelf stable potato based gnocchi, if you haven’t tried roasting it, you’re missing out my friends! Gnocchi is traditionally boiled like pasta, but when roasted the edges become brown and toasty taking on a nutty flavor that is perfection when paired with fall flavors like sweet potatoes and sage. 

Try this easy sheet pan meal this week and make sure to snap a pic and tag us on social media! 

Ingredients

  • 1 large or 2 medium sweet potatoes, diced 
  • 1 onion, sliced 
  • 2 packages of cauliflower gnocchi (10 oz each), frozen, or 1 package of potato gnocchi (16 oz.)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper (about 1 tsp salt and ½ tsp freshly ground black pepper)
  • About 10 sage leaves, chiffonade (sliced thinly)
  • 2 stalks of rosemary, minced
  • 4 garlic cloves, sliced
  • 3 tablespoons balsamic vinegar, divided
  • 1 pound Italian sausage
  • 1 bunch of local radicchio, sliced into ribbons
  • Parmesan cheese and crushed red pepper for serving

Directions

  1. Preheat the oven to 425 degrees. 
  2. Use two sheet pans (pictured here is just one, however, my sheet pans are full sized and most people have half sized, so use two for better browning of ingredients) and cover each with a Silpat mat, parchment paper, or aluminum foil.
  3. Place sweet potatoes, onion, and gnocchi onto the pans. Drizzle everything with two tablespoons of the olive oil. Season with salt, pepper, sage, rosemary, garlic, and two tablespoons of balsamic vinegar. Toss everything to combine. Spread out evenly. Break up the sausage with your hands and nestle small pieces of the sausage among the potatoes and gnocchi.
  4. Place it in the oven for 25 minutes. The sweet potatoes and gnocchi should be beginning to brown.
  5. In a small bowl, toss the radicchio with the remaining one tablespoon of olive oil and vinegar. Season with salt and pepper. 
  6. Remove pans from the oven. Toss all the ingredients on the sheet pans. Scatter radicchio on top. Place back in the oven and cook for an additional five minutes until the radicchio starts to crisp on the edges. 
  7. Remove and serve with cheese and crushed red pepper, if desired. 
Categories
Baked Food Beef Buttermilk Corn Cornmeal Garlic Milk Onions Peppers Recipes

Beef Tamale Pie Recipe

Words and photos by Amanda Callahan of Callywood Farms

Tamales are a flavor-packed staple in many Mexican kitchens (and other countries, too), but the process of preparation is fairly time-intensive. It requires preparing a filling such as meat, vegetables or a combination, and a wrapper, usually corn husks soaked in water to make them pliable, or banana leaves. Once filled, the bundles are steamed and finished with sauces and accoutrements. When you don’t have time to make them from scratch, this fantastic dish will give you the flavors and textures in a format more accessible to weeknight dinner. 

It features Mexican-spiced meat with a cornbread-like topping. As with the original inspiration, feel free to modify the protein in this recipe: pork, chicken and green chiles, mushrooms, black beans and corn, etc. all make stellar variations. You’ll have to adjust cooking times, but the possibilities are truly limitless.

Recipe note: The day before or morning that you want to serve this for dinner, start on the beef. You can either pressure cook or slow cook the roast. I actually used my pressure cooker to slow cook the beef. The reason I did this was to brown the meat in the pot first and not lose the flavor from the bottom. In addition to that, I can use my pressure cooker pot to reduce the sauce after cooking using the “sauté” function. 

Beef Tamale Pie

Ingredients
For the beef

  • 4 lb chuck roast
  • Salt, pepper, garlic powder, cumin, coriander
  • Oil 
  • 1 onion, sliced
  • 4 garlic cloves, smashed
  • 10 guajillo chiles (dried poblano peppers), seeds and inside ribs removed, torn into pieces. You can find these in the Hispanic section of most markets, online or visit a Mexican grocery store.
    Substitutions: Ancho Chile, Pasilla Negro Chile, Cascabel Chile 
  • Cooking liquid (beer/wine, stock, water)


For the tamale pie

  • 1 onion, chopped
  • 2 green peppers, chopped
  • 4 garlic cloves, minced
  • Salt and pepper
  • 1 cup freeze dried corn
  • 2 cups yellow cornmeal
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup whole milk or buttermilk
  • 2 limes, zested
  • 1 stick of butter, melted and cooled

Directions

  1. Refer to the recipe note above, and decide how you will cook your beef. Cut it into pieces, if needed, to sear. Season all sides with a mixture of salt, pepper, garlic powder, cumin, and coriander. In a hot pan or pressure cooker, coat the bottom in oil and sear until each side is deep brown and forms a crust. Use more oil and sear more pieces, if needed. 
  2. Add onions and garlic to the hot pan, and sauté for just a few minutes. Add chiles. Pour a cup of the cooking liquid into the pan (beer/wine is your choice here, if using, or use preferred stock or water), and use a study spoon to scrape up the browned bits on the bottom. Place the beef back in and spoon the onion/pepper mixture on top. Cover the beef with additional water/stock. Slow cook on low for 8 hours, or pressure cook for 60 minutes and let it naturally release. Shred the beef while still warm and allow to cool in the cooking liquid. If cooking the beef the day before, place it in the fridge (preparing a day in advance will get you the most flavorful meat). 
  3. About 60 minutes before you want to eat, preheat the oven to 425 degrees.
  4. Remove beef from cooking liquid (you may have to warm it up a bit if it was in the fridge). Place the beef in a 13×9 baking dish. Place the cooking liquid over a boil and reduce it by ⅓-½ to concentrate the flavors. Puree the liquid using a blender or processor. You only need 1 cup for the rest of the recipe, but the extra sauce can go in the freezer as future enchilada or tamale sauce. I had about 4 cups of reduced cooking liquid. 
  5. Start the tamale pie. Heat a medium sized saucepan over medium and add some oil. Once the oil is warm, add and sauté the onion, peppers, and garlic. Season with salt and pepper and cook for 5-8 minutes until the onions are translucent and peppers are soft. 
  6. Empty the cooked vegetables over the beef. Add the corn and one cup of the reserved cooking liquid. Stir everything together and taste for seasoning. Mine needed additional salt and pepper. 
  7. Mix the cornbread topping: in a large bowl whisk together the cornmeal, baking powder, and salt. In a large measuring cup or another bowl combine the eggs and milk. Add the wet ingredients to the dry and stir. Add the zest and pour in the melted butter, continuing to whisk while doing so. Whisk until everything is uniformly combined. 
  8. Pour the cornbread over the beef mixture, and spread evenly with a spatula to each edge. 
  9. Bake at 425 for 25 minutes, or until the cornbread is lightly browned on top. Let sit for about 10 minutes before serving. Garnish with your favorite Tex-Mex toppings if desired such as chopped cilantro, onions, sour cream shredded cheese, etc.
Categories
Baked Food Chicken Feta Garlic Onions Peppers Recipes

Greek Style Stuffed Peppers

Recipe and photos by Amanda Callahan of Callywood Farms

Make this delicious and filling end-of summer delight with plenty of CAFE ingredients!

6 large sweet bell peppers

1 tablespoon oil 

1 onion, finely chopped

4 garlic cloves, minced 

2 tablespoons tomato paste

2 cups cooked grains – rice, quinoa, millet (pictured)

2 cups cooked chicken, chopped OR 1 LB ground meat OR 1 can chickpeas

½ cup white wine or stock

1 lemon, juiced

 ½ cup dill, chopped

¼ cup Klamath olives, sliced

½ cup feta, plus more for topping and serving

Directions

  1. Preheat the oven to 350. 
  2. Start by slicing the thinnest layer off the bottom of the peppers so that they can stand up on their own. Then, slice the tops off in one piece, remove the seeds and white insides. 
  3. Set the peppers in a large baking dish. If you have a tall one with a lid, bonus! If not, foil will do the trick later on for a cover. Bake in a preheated oven for 15 minutes. Remove. 
  4. While the peppers bake, start the filling. In a medium sized pan, heat oil over medium heat. If using raw ground meat, brown the meat in the pan until almost cooked through. Add the onion and sauté until starting to brown on the edges and translucent inside, about five to seven minutes. Add garlic and sauté for one minute. Add tomato paste and combine. 
  5. Deglaze the pan with wine or stock, scraping up the brown bits on the bottom. Reduce the wine/stock until mostly gone. If using chopped meat or chickpeas, add them now and heat until warmed through. Season with salt and pepper. Add the lemon juice, dill, feta and olives. Mix until combined. Set aside. 
  6. Fill peppers with the filling; you may have some left over (if so, keep and use as an addition to pasta sauce or perhaps a fun omelet filling!). Put the pepper tops back on. Pour ¼ cup of water in the pan and cover with foil or lid. Bake for 10 minutes. Remove lid. Bake for 15 minutes. 
  7. Remove from the oven and let cook for five minutes before serving. Serve with more feta cheese crumbled on top.
Categories
Leeks Olive Oil Onions Recipes

Charred Onion Dip


Original recipe by The Bon Appétit Test Kitchen; variations suggested by CAFE
Photos by Ellie Sharp

This is a very simple dip that gets rave reviews at holiday gatherings but is right at home any time of year. Try it with your favorite snack crackers or use as a sandwich spread. Toss in different herbs or add sliced jalapeño or serrano peppers before charring the onions for a kick of heat (rings of poblano are a nice non-spicy option). Play around and let the seasonal bounty inspire you!

Categories
Celery Olive Oil Onions Recipes

Ellen’s Quinoa Dressing

A great side dish any day of the year!

Categories
Mushrooms Olive Oil Onions Recipes

Ellen’s Magical Turmeric Mushrooms (And Onions)

1 lb. fresh mushrooms of choice
1 large or 2 medium Vidalia onions, thinly sliced
1 tsp turmeric
½ tsp freshly ground black pepper
2 tsp. miso paste (any variety) mixed with 1/3 cup water OR 1/3 cup vegetable, chicken or beef stock
2 tsp. olive oil