The Gift of Good Food
The conversation at Land's Sake--at the farmstand, under the CSA tent, at our city farmer's market, in the fields, or at our Supper Clubs--inevitably turns to food and cooking. Below, please find some of our favorite recipes featuring our locally-grown, pesticide- and chemical-free produce. Please join us in the quest for good food by sending us your favorite recipes. Check here for new recipes each month!
Parsnip Pottage — featured at the May 14 Land's Sake Supper Club dinner
Moroccan Crepes — featured at the May 28 Land's Sake Supper Club dinner
Toasted Brioche Pudding — featured at the May 28 Land's Sake Supper Club dinner
Rhubarb Compote — featured at the May 28 Land's Sake Supper Club dinner
Parsnip Pottage
For the Pottage
peeled parsnip
russet potato, peeled and chopped
1 Spanish onion, peeled and chopped
1c milk
light colored vegetable stock
1T white pepper
3 large bay leaves
salt to taste
Add all ingredients to a small pot. Just cover parsnips with vegetable stock. Let simmer until all vegetables are very tender. Remove bay leaves, puree and strain into a bowl. Season with salt to your liking.
For the Curry Oil
Madras curry powder
1c vegetable oil
Place ingredients in a small frying pan. Heat on low for 15 minutes. Let rest for at least 1 hour then strain out curry powder.
Garnish
toasted sesame seeds
young, thin asparagus cut thinly on the bias
courtesy of Chef Sam Hunt of Indigo Bar & Grill in Hamiton, MA)
Moroccan Crepes
1c Chic Pea Flour or AP flour will work fine
1c Milk
2 Whole Eggs
3T Melted Butter
.5 Tsp Ground Cumin
.5 Tsp Ground Coriander
.5 Tsp Ground Turmeric
.5 Tsp Ground Ginger
.25 Tsp Ground Cinnamon
Use a blender to puree all ingredients together for 15 seconds. Let batter chill in the refrigerator for 1 hour. Heat a 6 inch pan on medium low heat. Apply a light layer of non-stick spray and pour 1 oz of batter in pan. Swirl pan to thinly cover the bottom of the pan. Once batter is set about 20 seconds gently flip crepe over and cook for 5 seconds. Flip crepe onto plate and repeat. Crepe can be filled with cheese, sautéed vegetables, or cook meats. Gently reheated.
courtesy of Chef Sam Hunt of Indigo Bar & Grill in Hamiton, MA)
Toasted Brioche Pudding
1 Pullman of Brioche
1 Qt of Heavy Cream
1 Qt of Milk
16 Egg Yolks
1c Sugar
1 Vanilla Bean
Dice the brioche into .5 inch cubes and toast golden brown in a 300 degree oven. Gently warm cream, milk, sugar and vanilla bean until the sugar has dissolved. Temper cream mixture into egg yolks. Mix custard base with toasted brioche in a large bowl and let rest until most of the liquid has been absorbed. Pour mixture into a well buttered 8x12 baking pan. Cover with foil and bake for 40 minutes at 350 degrees. Remove foil and bake for another 20 minutes. Chill before slicing. This is a basic recipe to which chocolate, nuts, dried fruit, and brown sugar are easily added.
courtesy of Chef Sam Hunt of Indigo Bar & Grill in Hamiton, MA)
Rhubarb Compote
2 lbs. Rhubard
.5 c Sugar
1c finely diced Rhubarb soaked in water
.25 Tsp Ground Cinnamon
Clean and ruffly chop 2 lbs of rhubarb. Place in a sauce pot with sugar and enough water to cover only half of the rhubarb. Simmer for 15-20 minutes until rhubarb has become very soft. Puree rhubarb with cinnamon and then fold in finely diced rhubarb. Let chill before use.
courtesy of Chef Sam Hunt of Indigo Bar & Grill in Hamiton, MA)
