Friday, December 17, 2010

It's in the Bag!

Today I taught the Specialty Produce Farmer's Market Bag class at Great News, and we had some gorgeous produce, and delicious (if I do say so myself) dishes to try out.  As you can see by the photo we had fresh olives (NEVER eat a raw olive---you may not recover they are so bitter!)  parsnips, red cabbage, rosemary, fennel, spinach, butternut squash, Satsuma Mandarin oranges, mustard greens, Italian parsley, and Kiwi fruit.  Lots of delicious FRESH PICKED produce; none of it was trucked in from a zillion miles away where it was picked 2 weeks ago--that's what I love about this bag--it's so fresh.  We also got some fresh Opah (which you can order with the FMB)
Here are a few photos from the live tweets during class, and I'm posting a few extra recipes in case you got a bag, but didn't attend class.  I'll be adding to this through the weekend.   

Pan Seared Opah with Fennel Potato Gratin

Roasted Butternut Squash and mustard green pasta

Spinach Salad with Satsuma Tangerines, Red Cabbage and Soy Vinaigrette
Braised Mustard Greens with Crispy Prosciutto

Serves 8

2 pounds mustard greens
6 thin slices Prosciutto di Parma, cut into julienne
6 tablespoons extra virgin olive oil
Pinch red pepper flakes
2 garlic cloves, sliced
Grated zest of 1 lemon
½ cup chicken or vegetable broth
¼ cup golden raisins

1.     Heat 6 quarts of salted water to boiling; add the mustard greens and cook for 5 minutes.  Drain the greens, and spray with cold water to stop the cooking process.  Drain and chop the greens, and set aside.
2.     Heat 2 tablespoons of olive oil in a skillet, and sauté the prosciutto until crispy.  Drain and set aside.
3.     In a large skillet, heat the remaining oil, and sauté the pepper flakes, garlic, and zest, and add the mustard greens, tossing in the oil mixture to coat. 
4.     Add the broth and raisins, and cook for 3 to 4 minutes more.  Using a slotted spoon, transfer the greens to a warm serving bowl and garnish with the crispy prosciutto.

Mustard Greens
Green Wave are an American favorite mustard tender-green variety. They can grow up 2 feet high. The leaves are lime green, heavily curled, and extremely succulent with a rather tame mustard flavor.

Butternut Squash Panna Cotta
Serves 8

¼ cup cold water
2 teaspoons unflavored gelatin
3 cups heavy cream
½ cup sugar
Pinch of salt
1 ½ teaspoons vanilla paste, or vanilla extract
1 cup sour cream
1 cup pureed butternut squash (or pumpkin puree)
½ teaspoon pumpkin pie spice (or 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger)

Put the cold water into a small cup and sprinkle the gelatin over it. Let it stand for 5 minutes.  In a 3-quart saucepan, warm the cream with the sugar, salt and vanilla over medium high heat.  DO NOT LET IT BOIL.
Take the cream off the heat and allow to cool for 5 minutes.  Whisk in the sour cream, butternut squash, and spices.  Turn into a serving bowl, or eight 4-ounce ramekins, filling each ¾ full.  Chill for 4 to 72 hours.  Serve from the serving bowl, or unmold the ramekins onto dessert plates, or serve in the ramekins.  Garnish with a dollop of unsweetened whipped cream. 

Macadamia Nut Crusted Opah Filets

Serves 6

1 cup macadamia nuts, ground in a food processor
1 cup all-purpose flour
2 cups panko bread crumbs
2 cups buttermilk
2 teaspoons Old Bay Seasoning
6 (6-ounce) Opah (moonfish) fillets
Freshly ground black pepper
¼ cup vegetable oil

1.    Preheat oven to 400 degrees F.
2.    Combine macadamia nuts, flour and panko in a shallow baking dish. In another shallow baking dish, combine the buttermilk and Old Bay Seasoning and mix well. Lightly season the fish with salt and pepper.
3.    Dip the fish into the buttermilk mixture and then into the nut mixture.
4.    Heat oil in a very large nonstick skillet over medium high heat; you will need to do this in 2 batches or have 2 skillets.
5.    Sauté fish for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.

Kiwi Mango Salsa

Makes 2 cups

4 Kiwi fruit, peeled, and diced
½ cup finely chopped red onions
1 large mango, finely chopped
¼ cup finely chopped jalapeno
½ cup finely chopped red bell pepper
¼ cup finely chopped Italian parsley
2 tablespoons fresh lime juice
¼ cup extra virgin olive oil
½ teaspoon salt
Hot sauce to taste

1.    Combine all the ingredients in a large bowl; cover and refrigerate for at least 2 hours, and up to 36 hours.
2.    Drain off any excess water that may accumulate in the bowl before serving as a relish with the fish. 

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