Archive | Recipes

MariLark Heirloom Tomato Risotto

From: A New Take on Giving Away the Farm By Rachel Trachten

One day as Costello was touring the garden at the French Laundry in Yountville, a worker gave him a few of their tomato plants. Charlie saved the seeds to share the plants with others. He calls these beauties “Red Laundry.” (Photo by Charlie Costello)

Serves 4

1 pound fresh heirloom tomatoes (1 cup cooked)

¼ pound sweet Italian sausage or sausage of choice (optional)

2½ cups chicken or vegetable stock

2 tablespoons extra-virgin olive oil

½ cup chopped shallots or onion

2 cloves garlic, minced

¾ cup arborio, carnaroli, or other risotto-type rice

¼ cup white wine

2/3 cup finely shredded Irish Cheddar cheese

Salt and pepper to taste

¼ cup fresh basil leaves, cut into large pieces just before serving

An hour or more in advance, cook the tomatoes slowly over low heat. Also cook the (optional) sausage and set aside.

Place stock in a saucepan, heat to a low simmer, and keep hot as you make the risotto.

Heat olive oil in a large saucepan over a medium flame. Add chopped shallots (or onion) and sauté, stirring occasionally, until golden, 8–10 minutes. Add minced garlic to the pan about 5 minutes in.… Read More

Continue Reading

Quince Candy and Syrup

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Marykate McGoldrick

Quince has lots of pectin, which makes this apple-like fruit a natural fit for candy making. Once you get comfortable with the recipe for these sparkly treats, get creative by adding a chopped apple or beet or any other variation that sounds appealing.

The recipe also provides an opportunity to practice food-waste minimization: The quince peels and cores left over from making the candy can be made into a delicious syrup that’s perfect for drizzling over cake or ice cream.

Quince can range widely in size, so you should weigh the puréed quince to determine how much sugar to use.

Yield: at least 4 dozen candies

4 quince
Sugar (75% of the weight of the puréed quince, plus additional for coating the finished candy)
Juice of 1 lemon

Candy thermometer

Rub the fuzz off the quince, then peel, core, and cut into quarters. (Reserve the cores and peels for making quince syrup.)

Place cut quince in a small saucepan and cover with water. Bring to a simmer and cook until fork tender. Drain water (reserving for use in the syrup) and purée the cooked quince until smooth.… Read More

Continue Reading

MK Gold Bakery Huckleberry Tart

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Cayce Clifford

Foragers with an eye on their secret huckleberry patch or anyone lucky enough to find farmed huckleberries at a farmers’ market will want to try this luscious tart. No huckleberries? Try it with blueberries or blackberries, which we did for this photo shot in the Edible East Bay test kitchen. And don’t be afraid to try frozen berries. Serve with crème fraîche or lightly whipped cream.

Yield: one 9-inch tart

For the tart dough:

2 tablespoons heavy cream
1 egg yolk
1 teaspoon vanilla
1 cup and 3 tablespoons unbleached all-purpose flour
¼ cup spelt flour
¼ teaspoon salt
4 ounces butter
2½ tablespoons sugar

In a small bowl, mix cream, egg yolk, and vanilla together. In another small bowl stir together the two flours and salt. Using a stand mixer, cream together the butter and sugar, adding egg mixture until just combined. Scrape down bowl and add the flour mixture, mixing until you have a smooth dough. Turn out onto parchment, flatten into disk, and chill for at least 1 hour.

Preheat oven to 350°. Roll out dough to fit into a fluted 9-inch tart pan and fill with pie weights.… Read More

Continue Reading

MK Gold Bakery Rye Ginger Cake

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Cayce Clifford

Deep, dark, rich, and spicy with the heat of ginger. Use the darkest organic molasses and brown sugar you can find.

Yields one 9-inch cake

½ cup sugar
½ cup dark brown sugar, packed
1 cup grapeseed oil or rice bran oil
1 cup dark molasses
Zest of 1 orange
2 cups dark rye flour
½ cup unbleached all-purpose flour
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon grated nutmeg
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 teaspoon baking soda
2 ounces fresh ginger, peeled and finely chopped
1 cup of hot water
2 eggs
1 ounce candied ginger, finely chopped
Buttermilk Drizzle (below) and/or whipped cream or crème fraîche for serving

Preheat oven to 350°. Butter the bottom and sides of a 9-inch diameter, 3-inch deep springform pan and cut a parchment circle to fit the bottom.

In a large bowl, combine the sugars, oil, molasses, and orange zest. In a separate bowl, combine the flours, spices, salt, pepper, and baking soda.

In a blender or food processor, purée the chopped fresh ginger with ½ cup hot water, adding the other ½ cup as you go.… Read More

Continue Reading

Hazelnut Buckwheat Crisps

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Marykate McGoldrick

These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.

Yield 36 cookies

110 grams buckwheat flour
145 grams unbleached all-purpose flour
¼ teaspoon baking soda
¾ teaspoon salt
5 ½ ounces butter
130 grams sugar
Zest of 1 orange
1 egg
½ teaspoon vanilla
¾ cup toasted chopped hazelnuts

For glaze:

1 egg, lightly beaten
2–3 tablespoons sugar

Sift flours, baking soda, and salt together into bowl. Using a stand mixer, cream together butter, sugar, and orange zest. Mix in the egg and vanilla. Add flour mixture and nuts, mixing just long enough for the dough to come together. Shape dough into a rough rectangular 4-inch-wide block. Wrap in parchment and chill for at least 3 hours or overnight.

When preparing to bake, preheat oven to 325°. Brush the top of the dough rectangle with the lightly beaten egg and dust with sugar. Turn the dough over and repeat to coat all sides.… Read More

Continue Reading

Toasted Walnut and Beet Dip

By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge

 

½ pound beets, roasted and peeled (see What”s in Season?)

1 cup walnut pieces or halves

1 cup grated Parmesan cheese

2 tablespoons apple cider vinegar

1 teaspoon minced garlic

1/3 cup extra-virgin olive oil

Salt and pepper to taste

Spread walnut pieces on a baking sheet and toast at 350° for 8 to 10 minutes, checking often to prevent burning.

Place roasted beets, toasted walnuts, cheese, vinegar, and garlic in a blender or food processor. Blend until thick and creamy. With blender running, slowly drizzle in the olive oil, continuing to process until well combined. Season with salt and pepper to taste.

Serve with assorted raw vegetables, crackers, or breads. 

 

Read More
Continue Reading

Contents Fall Harvest 2018

RECIPES

Barbara Kobsar’s Walnut & Beet Dip

MariLark Farms’ Tomato Risotto

MK Gold Bakery Buckwheat Madeleines

MK Gold Bakery Berry Tart

MK Gold Bakery Rye Ginger Cake

MK Gold Bakery Hazelnut Crisps

MK Gold Bakery Quince Candy

Easiest Chicken Curry Ever

EXPLORE

Events at Ardenwood Historic Farm
Source Guide
Guide to Good Eats
Ongoing Edible Events
Upcoming Edible Events
Farmers’ Market Guide
Digital Edition

Editor’s Mixing Bowl

What’s in Season?

Low-ABV Cocktails at Oakland Cocktail Week

Feed Your Soil With Compost

Food Shift’s Catering Biz

A Review of Wine and Place: A Terroir Reader

Hungry For Change

Bernal Cutlery and Clove & Hoof: A Sharp Couple

Avocado Adventure at Chetwyn Farm

Autumn in the Kitazawa Test Garden

Hooked on Cult Crackers

Almanac Beer Co. Puts Its Best Fruit Forward

Sharing the Bounty at MariLark Farms

Marykate McGoldrick’s Baking Odyssey

Margo’s Map of East Bay Food Justice Organizations

 

About Our Cover Artist Bhavna Misra

Fremont-based fine artist and certified art educator Bhavna Misra paints primarily in oil and occasionally uses acrylic, watercolors, and pastels. The oil painting on our cover is titled “Staying Away from Sugar.” Done on an 8-inch square canvas, it’s part of Food as Art, the artist’s ongoing still-life series in which she highlights fruits and vegetables.… Read More

Continue Reading

MK Gold Bakery Buckwheat Madeleines

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Cayce Clifford

Madeleines are best eaten the day they are made, so make some tea or coffee and invite friends over to help you enjoy them. Black cardamom, smoky and floral, is lovely here (if you can find it), but green cardamom is delicious as well. Note: You’ll need to let this batter chill overnight, so plan ahead.

Makes 12–15 madeleines

½ vanilla bean (or substitute 1 teaspoon vanilla extract)
5 tablespoons butter (plus additional for greasing mold)
2 eggs
2 teaspoons dark brown sugar
¼ cup sugar
1 teaspoon honey
2½ tablespoons buckwheat flour|
¼ cup plus 1 tablespoon unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground green or black cardamom
Zest of 1 orange (use lemon in a pinch)

Optional glaze:

1½ cups powdered sugar
2–4 tablespoons blood orange juice

Scrape the seeds from the half vanilla bean into the bowl of a stand mixer. Then place scraped vanilla pod with the butter in a saucepan over medium heat. Brown until butter smells nutty and is a deep golden color. Cool. Remove and compost the pod.

Add eggs, sugars, honey, and vanilla extract (if using instead of the bean) to the mixer bowl.… Read More

Continue Reading

Dad’s Famous Cannolicchi with Roasted Red Pepper Cream Sauce

From ‘It’s Pasta Friday, it’s Pasta Friday!’
 
By Allison Arevalo | Photos by Denise Woodward

 

When Allison was growing up in New York, her father, Richard Lanzilotta (left), was the household chef.

 

My father, Richard Lanzilotta, was the chef of the house. He grew up on Long Island, right next to JFK airport, and learned to cook by watching his mother and grandmothers prepare meals for their big extended family. Every meal he made, even on weeknights, would have courses: the antipasti with anchovies and sausage, the pasta, the salad.

Dad’s red pepper sauce was one of his specialties. Creamy, sweet, and spicy all at the same time, it was everyone’s favorite. Our friends from the block all wanted to eat over when he was cooking it.

I tinker with his recipe a bit whenever I make it, but it never quite comes out like Dad’s. One difference is that I use Rustichella D’Abruzzo’s cannolicchi—a short, twisted tube pasta named after the razor clam, and there wasn’t anything quite like that at our market, so Dad used penne. In fact, any hollow tube that will hold the sauce can work.

Recently, both my parents flew out from New York for a visit.Read More

Continue Reading

Philip Gelb’s Polenta Peach Cake and Peach-Pecan Ice Cream

From the story  The Peachy Time of Year

 

These recipes and Hannah Kaminsky’s photos from Philip Gelb’s Vegan Underground are reprinted with permission. Learn more about the book and Gelb’s Sound and Savor Masumoto Peach Dinners at soundandsavor.com.

Yield: one 9-inch cake

2 ripe peaches

Dry mix:
1 cup coarsely ground cornmeal
1 cup flour
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon baking soda

Wet mix:
1 cup almond milk
½ cup maple syrup
½ cup olive oil
Oil, for brushing

Place a 9-inch cast-iron pan in the oven as you preheat oven to 350°.

Meanwhile, slice the peaches into eighths.

Whisk together the dry ingredients in a large bowl and the wet ingredients in a small bowl. Combine the wet ingredients with the dry ingredients, gently mixing until combined.

Remove the hot cast-iron pan from the oven, and brush the bottom and sides with oil. Pour the batter into the pan and cover batter with the peach slices.

Bake in the center of the oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

 

Peach-Pecan Ice Cream

Yield: about 1½ quarts

For the simple syrup
1 cup sugar or palm sugar
3 cups water
1 vanilla bean, split, seeds scraped out
(use seeds and pod)

For the ice cream mix
2 cups raw cashews
1 cup raw pecans
1 cup water
5 ripe unpeeled peaches, pitted and sliced
½ teaspoon cinnamon
2 teaspoons vanilla extract

Make a simple syrup by simmering the sugar, water, and vanilla seeds and pod in a saucepan, stirring until sugar is fully dissolved.… Read More

Continue Reading