Crate NEW Holiday Favorites
Heirloom Tomato Salad
Serves 2-3 people
1-2 ripe colorful tomatoes
4 leaves of sweet basil
2 oz of point reyes bleu cheese or the equivalent
extra virgin olive oil
fresh ground pepper
Slice tomatoes and arrange on plates. tear basil leaves and distribute.
drizzle olive oil and balsamic. salt and pepper.
lay a small slice of cheese on the side of tomatoes. so simple.
PAD THAI NOODLES
4 oz dried rice noodles ("rice stick")
2 tablespoons vegetable oil, divided
2 eggs, slightly beaten
1 clove garlic, finely chopped
2 shallots, finely chopped
2 tablespoons chili paste (nam prik pao)
2 tablespoons each: fish sauce, lime juice, rice vinegar
1 tablespoon tamarind paste
2 tablespoons palm sugar (can substitute dark brown sugar)
2 cups bean sprouts
6 ounces firm tofu, cut into small cubes
½ cup finely chopped dry roasted peanuts
½ cup whole cilantro leaves
lime wedges for garnish
Put noodles in a medium bowl and cover with lukewarm water. Allow them to soak for 30-40 minutes until they are tender. Drain well and set aside.
Combine in a small bowl the fish sauce, lime juice, vinegar, tamarind paste, chili paste and sugar. Set aside.
Heat a large non-stick pan over medium heat and add one tablespoon of vegetable oil. Pour in the beaten eggs and quickly scramble. Remove eggs and set aside. Add the rest of the oil and sauté the shallot and garlic until soft, about 3 minutes. To that, pour in the liquids combined earlier, and allow them to simmer for a minute. Mix in the rice noodles, covering thoroughly with the sauce. Add the tofu and scramble eggs and toss all together and everything is heated through.
Add half of the bean sprouts, peanuts and cilantro and again toss to combine well. Transfer to serving platter and garnish with remaining bean sprouts, peanuts, cilantro and the lime wedges. Serve immediately.
LOUISIANA DEVILED CRAB CAKES
½ cup finely chopped onion
½ cup finely chopped green pepper
6 tablespoons finely chopped celery
6 tablespoons unsalted butter, divided
2 large eggs
2 tablespoon sour cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon salt
4 tablespoons thinly sliced scallion greens
1 cup panko bread crumbs, plus 2 cups extra for dredging
1 lb. lump crabmeat, picked over
2 tablespoon vegetable oil
Cook onion, green pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes. Wisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1 cup panko. Gently stir in crabmeat, and then form into 8 cakes. Dredge cakes in remaining panko. Heat oil and remaining butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown 8 minutes total.
BOURBON PUMPKIN TART WITH WALNUT STREUSEL
Yields one 10-inch tart
For The Crust:
2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon finely grated orange zest
1 teaspoon salt
11 tablespoons cold unsalted butter, cut into ½-inch cubes
1 large egg, lightly beaten
¼ cup heavy cream; more if needed
For The Filling:
1 15-ounce can pure solid-pack pumpkin
3 large eggs
½ cup granulated sugar
¼ cup dark brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup heavy cream
¼ cup bourbon
For The Streusel Topping:
¾ cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup cold unsalted butter, cut into ½-inch cubes
¾ cup walnut halves, toasted and coarsely chopped
¼ cup chopped crystallized ginger
Crust: Using a food processor, combine the flour, sugar, orange zest, and salt, pulse a few seconds. Add the butter and pulse until the mixture looks crumbly, with pieces of butter about the size of dried peas, about 3 minutes. Add the egg and cream, pulsing until the dough is just combined. If the dough is too dry to come together, add more cream, a tablespoon at a time. Gently mold the dough into a 1-inch thick disk and wrap in plastic wrap. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month.
Filling: Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars and the flour, ginger, cinnamon, cloves, and salt. Whisk about 30 seconds. Whisk in the heavy cream and bourbon.
Streusel: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until the butter has blended into the dry ingredients and the mixture is crumbly. Remove the blade and stir in the walnuts and crystallized ginger.
Assemble the tart: Position a rack in the center of the oven and heat the oven to 350 degrees. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round, about 3/16 inches thick. Drape the round into a 10-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that's flush with the top of the pan and about ½ inch thick.
Pour the pumpkin mixture into the unbaked tart crust. Scatter the streusel topping evenly over the pumpkin mixture.
Bake until the topping is evenly cooked and no longer looks wet in the center, 50 to 65 minutes. Let the tart cool on a rack for at least 2 hours before serving. Serve warm, at room temperature, or slightly chilled, with whipped cream, if you like.
Butternut Squash Soup with Apple and Bacon
Yields 6 ½ -7 cups
6 slices bacon, cut crosswise into ¼ -inch strips
2 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch dice (to yield 6 cups)
1 medium onion, diced
1 Granny Smith apple, peeled, cored, and cut into 1-inch dice (to yield 1 cup)
1 ½ tablespoons finely chopped fresh sage leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cups homemade or low-salt chicken or vegetable broth
In a 5-quart or larger stockpot set over medium heat, cook the bacon, until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Drain off all but 1 tablespoon of bacon fat and add 2 tablespoons of vegetable oil..
Add the squash and the onion to the pot and cook until squash is lightly browned, 4-6 minutes (resist the urge to stir it too often or it won't brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes.
Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 12-15 minutes. Remove from the heat and let cool a little bit before pureeing.
Puree soup in small batches in a blender or use an emersion blender. Taste and add more salt and pepper. Reheat the soup and garnish each serving with crispy bacon pieces.
ROASTED BEET SALAD
Makes 4 servings
1 bunch (3/4 pound without greens or 1 ¼ pound with) trimmed
¼ cup sliced almonds
3 tablespoon olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 ½ tablespoons red-wine vinegar
¼ teaspoon sugar
½ teaspoon salt
1 large Asian pear
3 cups mache or baby greens
Preheat oven to 425
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 ½ hours. Unwrap beets and cool.
While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
Stir together shallot, lemon juice, vinegar, sugar, salt and oil from almonds in a large bowl.
Slip skins from beets and halve large beets. Cut beets into ¼-inch thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips.
Arrange beets plate and drizzle with any dressing remaining in bowl. Top with mache or baby greens, then pear. Sprinkle with almonds.
Roasted Squash Salad with Sherry Vinaigrette
1 med. (about 2 lbs.) butternut squash, diced
6 Tbsp. extra-virgin olive oil
1 tsp. fresh rosemary
1 tsp salt
1/2 tsp. fresh ground black pepper
1/4 cup pecans, toasted & coarsely chopped
1/3 cup Gorgonzola cheese
1/4 cup shaved Parmesan cheese
3 Tbsp. maple syrup
1 1/2 Tbsp. sherry vinegar
2 tsp. Dijon mustard
1/2 Tbsp. finely chopped shallots
Preheat oven to 400°F.
Cut stem and flower ends off squash, then cut in half lengthwise. Scrape out seeds with a sharp spoon, peel squash with a vegetable peeler, and then cut into 1-inch cubes. Toss the squash cubes with olive oil, rosemary, salt, and pepper.
Arrange the squash in a single layer in a cookie sheet and roast for 30 minutes. Remove and place squash in a bowl, and toss with pecans and gorgonzola cheese. Season with salt and fresh ground black
Whisk together the maple syrup, vinegar, shallots and mustard in a serving bowl until blended. Drizzle over squash and toss until well-combined.
Divide the squash salad into 4 plates. Sprinkle evenly with Parmesan and serve
Sweet Potato and Yam Gratin
2 C. whipping cream
1- 5 ounce package Boursin cheese with herbs
1 ½ pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
1 ½ pounds yams, peeled and cut into 1/8-inch-thick slices
½ cup grated fresh Parmesan cheese
1 ½ T. fresh Italian parsley (chopped)
Preheat oven to 375 degrees.
Butter a 9" X 13" baking dish with 2" high sides.
Stir whipping cream with Boursin cheese in a heavy saucepan over medium heat until cheese melts and mixture is smooth.
Arrange half of the sweet potatoes in the baking dish, alternating with ½ the yams in slightly overlapping rows. Generously season potatoes with salt and pepper.
Pour half of the cream, cheese mixture over. Sprinkle half the parmesan cheese on top.
Arrange remaining potatoes and yams in pan. Again season and pour remaining cream, cheese mixture over potatoes and the rest of the parmesan cheese.
Cover and bake for 45 minutes.
Uncover and bake until top is brown and potatoes are tender when pierced with a fork. (10-15 minutes more)
Sprinkle with chopped parsley and serve.