Recipes

Another delicious recipe from Chef Michael Anthony of the award -winning restaurant, Gramercy Tavern:


NORWICH MEADOWS FARM EGGPLANT AND SHISHITO PEPPER GIAMBOTTA

CHEF CARMEN QUAGLIATA

INGREDIENTS

1 quart eggplant, large chunky dice and stem removed (if using Fairytale eggplant, remove stem and split lengthwise)

1 ½ cups extra virgin olive oil

2 large cloves of garlic, cut into 10-12 pieces per clove

2 cup Shishito peppers, stems removed

½ a small red onion, thinly sliced

1teaspoon salt

1 cup basil leaves

1 large ripe tomato, peeled and chopped

1 pinch of hot red pepper flakes

1 tablespoon red wine vinegar

METHOD

1. Season the eggplant with some salt and let sit for a few minutes so the salt penetrates the flesh. Most in-season market eggplant is not bitter so it is not necessary to let the eggplant water drain away.

2. In a large sauté pan over a high flame, heat 1 cup of the olive oil until very hot and “wavy”. Add the eggplant, toss or stir once to coat with the oil and then let it cook without tossing until one side is a nice golden brown. Toss again 4-5 more times over the next 2-3 minutes until the eggplant is just tender. Remove from the pan and spread out on a flat surface. Wipe out any bits of eggplant that might have stuck to the pan with a clean wet towel.

3. Add the other half cup of olive oil and the garlic to the pan. Heat over a medium heat until the garlic is golden brown. With a slotted spoon remove the garlic and add to the same plate as the eggplant.

4.  Increase the flame to high and add the Shisito peppers, red onion and salt. Cook for 2 minutes until the skins of the peppers are blistering to a light brown. Add the basil leaves and toss for 10 seconds.

5. Remove the peppers, onions and basil and add to the same plate as the eggplant and garlic. Add the chopped tomato, pepper flakes and another healthy pinch of salt to the pan. Cook the chopped tomato until it breaks (releases its water) and comes to a good simmer.

6.  Add the red wine vinegar and all the vegetables back to the pan with the tomato and bring to a simmer, tossing once or twice. Transfer the Giambotta to a shallow serving dish and cover to cool. Serve at room temperature.

sourcehttp://unionsquarecafe.com/email/2011summer/Norwich_Meadows_Giambotta_recipe.pdf

A simple, yet delicious Kofta recipe using Norwich Meadows Farm Angus Ground Beef, Vegetables and Spices.

For 5 lbs ground beef

4 large Norwich Farms onions pureed
Black pepper
Salt
Fresh Garlic  or powdered garlic
1 tsp Seekh Kabob Mix
2 1/2 tsp Coriander
1 tsp Allspice
1 1/2 tsp Cumin
Mix together and leave for 30 mins
For sauce
One jar traditional spaghetti sauce
1 tsp coriander
1 tsp black pepper
1 tsp tomato paste
1 tsp cumin
Fry onions until they are somewhat browned – use about 4 tsps oil preferably Olive Oil
Make ground beef into balls
Continue frying
And then add sauce mixture
Simmer for about 15 minutes or medium low heat.

Serve with a plate of basmatic rice, topped with saffron, a side salad (see below recipe) and veggie side such as eggplant/zuchhini or spinach from Norwich Meadows.  More recipes coming soon.

                                             

                                             A Simple Yet Refreshing Salad
Chopped cilantro
Chopped Tomatoes (cherry tomatoes are lovely for this recipe)
Chopped Onion (purple)
Mix with salt, vinegar and dried mint (to taste)

Summer Squash
Michael Anthony, Executive Chef/Partner

Serves 4

If squash blossoms and Swiss chard stems are available, Anthony notes, add to recipe in Step 5 when you add the herbs. Or for deeper flavor, add ripe crushed tomatoes with the onions and garlic.

4 zucchini
2 small bulb onions, minced
1 clove garlic, minced
1 pinch chili flakes (Peperoncini or Aleppo are recommended)
1 tbsp olive oil
1 cup vegetable stock or water
1 tsp butter
Fresh herbs (such as parsley, basil, and thyme), minced
Salt and pepper to taste
1 tbsp lemon zest
1 tbsp lemon juice

1. Wash and cut zucchini lengthwise in to ¼” thick slices.
2. Add olive oil to a large sauté pan. Over medium heat, gently brown zucchini for 1 minute on each side.
3. Add minced onion, garlic, chili flakes, and lemon zest. Cook on medium heat for another minute.
4. Add stock or water, and simmer for 1 minute.
5. Add butter, salt, pepper, herbs, and lemon juice. Remove from heat and serve.

Sourcehttp://www.ediblemanhattan.com/topics/food-dining/chefs-cooks/the-gramercy-tavernnorwich-meadows-csa-box-delivered/

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