05 May 25, 2014 - Farmers Market Finds - Roasted Nectar-Aprium ice cream, Beet Greens with Guanciale, Smashed Beets with Lemony Yogurt Vinaigrette, Crushed Fava with Pt. Reyes Mozz, and Roasted Padrons
BEET GREENS WITH GUANCIALE
2-3 small bunches beets, greens removed, cleaned chopped
1/2 small sweet onion, sliced
hunk of guanciale (probably 1/2 lb, ours was $9)
pickled beets for garnish
Slice the guanciale, place in pan and cover with water. Cook on med/hi until water is pretty low. With wooden spoon, scrape off the brown bits on the bottom (it will be sticky and will need work). Make sure the scraped up bits are evenly distributed, flip any meat that looks like one side is browning. Continue allowing to cook at med/hi until you hear more simmer. Stir semi-frequently to make sure there is nothing sticking to the bottom, flip meat to keep it even. At this point the oil should be forming fine simmer bubbles, reduce heat to med or med/low. Allow to simmer, flipping when necessary until meat is evenly crusted. Pour 2 T oil (try to pour only oil and not the bits of browned meat.
*What we did do: use 2 separate, fatty pieces, to cook half a small sweet onion, sliced, and then the greens. Greens were removed to wait for the guanciale to finish.
* What I would do next time: render the fat first (as above), then use the rendered fat to cook the oil and greens
Pickled beets: slice 2 small chioggia beets. In jar, add about 1/3 warm water, 1 tsp sugar, 1.5 tsp salt, swirl to dissolve. Add a few peppercorns, a bay leaf, and a couple allspice berries. Add 2- 3 T champagne vinegar, swil, and add beets- let sit for no less than 45 min.
After greens are cooked, toss with crispy cooked guanciale and the remaining rendered grease, top with pickled beets, serve.
* use only half of what we did make for dinner. Use the rest the following morning with eggs for breakfast.
* reserve half the meat/grease for use another time- it has a lot of flavor and is quite salty
* add a bit of crushed red pepper for spice.
CRUSHED BEETS WITH LEMONY VINAIGRETTE
* Based on Bon Appetite June 2014 recipe (see below)
- 2-3 bunches small beets
- 2 T oil/fat (we used rendered guanciale grease)
- chopped basil
- lemon zest (half lemon)
- juice from lemon
- 1/2 yogurt
Roast beets for 45 min in 400 degree oven, covered tightly in foil. Cool, uncovered and peel. Smash beets on a cutting board, add to pan with grease and cook until browned-- need at least med/hi to get temp right.
Mix lemon, zest, yogurt, basil, a bit of oil, and s&P. Combine all and serve.
* I would want to try with more herbs, including parsley and the mint
* the recipe calls for making a lemon vinaigrette and then serving topped with yogurt, I'd like to try it that way
* would like to try with labneh or even burrata, or ricotta
* this might be great served on toasts
CRUSHED FAVA WITH POINT REYES FARMSTEAD MOZZARELLA
- About a pound of Favas, taken out of the pod, not fully shelled
- 1 mozz ball
- about 1/4 cup shaved parm (grana padano)
- EVOO, S&P
- bread/toast (used the dried crusts from bread used for the bread soup)
Add favas, shells on, to salted boiling water for 2-3 min *I'd stay closer to 2 min next time. Remove favas from boiling water, allow to cool a bit, then shell. Mash with potato masher or use immersion blender. Add the parm and EVOO, S&P to taste.
ROASTED PADRON PEPPERS
1 basket padrons (Tomatero Farms)
Toss the peppers in oil and S&P, put in 400 degree oven for 15 min- that's it!
ROASTED APRIUM AND NECTARINE ICE CREAM
* Based on a favorite at Sweet Rose Creamery at the Brentwood Country Mart
* The Farmer's Market had $0.50/lb fruits- apriums and nectarines- many quite soft
- about a pound of the stone fruits
- 3/4 cup liquid (we used 1/2 c 2% milk + 1/4 c cream)
- 1/2 cup sugar (baker's)
- 1 tsp almond extract
- 1 T amaretto
- roast pitted fruits, skin down, at 400 for an hour
* I think we could have done this for 35 min... the juice burned and we got more black bits that we needed
- add to blender/f-processor with liquid
- in gelato machine...
INSPIRATION RECIPES BELOW
Roasted Apricot Ice Cream with Almond Praline Ripple
Save to My ReciCrushed Beets with Lemon Vinaigrette
This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.
- 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
- 6 tablespoons olive oil, divided, plus more
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup (lightly packed) fresh mint leaves, plus more
- 2 tablespoons torn fresh dill, plus more
- ½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
- Flaky sea salt (such as Maldon)
Calories (kcal) 300 Fat (g) 22 Saturated Fat (g) 3.5 Cholesterol (mg) 5 Carbohydrates (g) 24 Dietary Fiber (g) 7 Total Sugars (g) 13 Protein (g) 5 Sodium (mg) 310
PREPARATIONView Step-by-Step Directions
- Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ Tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart).
- Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.
- Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 Tbsp. dill, and toss to coat.
- Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.