Cooking with Red Fire Farm
We are posting some of our recipes up here for everybody to use. We'll post your favorites too; send them to recipes@redfirefarm.com.
Featured Recipes
.....................................................................
Roasted Tomatillo Salsa Verde
This salsa is awesome! Sweet and tangy.
1 lb tomatillos (remove husks and cut in half)
3-6 cloves of garlic
2 tbsp olive oil
1 tbsp lime juice, fresh is sweeter
1/4 cup diced sweet onion
1-3 diced jalapeno
chopped fresh cilantro, up to one bunch
1 tbsp maple syrup, or to taste
salt to taste
water, to desired consistency
for an extra twist add halved husk/ground cherries at the end
Roast tomatillos cut side down in a thick skillet until they soften most of the way through, and brown/blacken on the bottom. Then flip to cook the rounded side. You can snuggle the garlic cloves in there, cut in half, to roast at the same time. It's okay if things blacken a little. You can also roast your jalapeno if you like.
Blend roasted tomatillos, garlic, olive oil, and lime juice. Add a little water if you want a wetter salsa or your blender needs help. Add onion, cilantro, jalapeno and a little salt. Blend for a second to mix. Taste, add maple syrup if desired, more salt if needed, same with lime juice, and then husk cherries at the end if you want them. Serve with corn chips or burritos or on enchiladas etc.
Tip: if you want to make a big batch, you can roast everything in the oven instead.
.....................................................................
Caramelized Leeks and Apples
A sweet and savory side dish.
2-3 medium sized leeks
1 T brown sugar or maple syrup
1 T olive oil
salt and pepper
1½ T butter or margarine
Roughly ½ cup honey mustard (optional)
1 hot pepper (optional)
2-3 apples
Trim off the root and top edges of the leeks, leaving the middle part intact. Half the middle and chop into 1 inch rounds. Heat the olive oil and butter; when melted add the leeks and toss well. Cook slowly for about 10 minutes or until the leeks start to soften. Add sugar continue to cook for about 15 minutes, adding a small amount of hot water if the mixture starts to stick.
Slice apples into circles and arrange on a plate. Mix mustard with minced hot pepper and spread atop apple. Top with a spoonful of caramelized leeks.
From Red Fire Chef Kristen Schafenacker, 2007.
.....................................................................
Succotash
- adapted from a recipe in the Green Guide -
Serves 6 as a side dish
Ingredients
1-1/2 pounds fresh shell beans
3 tablespoons extra-virgin olive oil
1 onion, minced
Salt
2 medium ears corn, husks and silk removed
12 cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced
Freshly ground black pepper
Bring about 1 quart water to a boil in a medium saucepan. Shell the beans. There should be about 1-1/2 cups. Add the beans to the boiling water and cook for 15-20 minutes or until tender
Heat 2 tablespoons of the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, about 2 minutes. Cut or break the ears of corn in half crosswise, stand them on end on a cutting board, and slice all the kernels with the knife. You should have about 1-1/3 cups.
Heat the remaining 1 tablespoon oil in the empty skillet. Add the corn and cook, stirring often, until it just begins to brown in spots, about 2 minutes. Add the tomatoes and shell beans and cook until just heated through, about 1 minute. Add the onion and basil and cook, stirring constantly, until hot, about 1 minute. Adjust the seasonings, adding salt and pepper to taste. Serve hot, warm or at room temperature.
.....................................................................
Fresh Tomato & Basil Pasta Sauce
1/2 cup sweet basil, chopped
2 garlic cloves, minced
2 large tomatoes, peeled, seeded and chopped
4 tablespoons olive oil
pinch of salt and pepper
Parmesan cheese
Combine all of the above ingredients (if you do it at least 1 hour before serving the flavors will meld nicely, but don't refrigerate, since tomatoes lose flavor in the fridge). Pour over hot pasta and add 2 tablespoons Parmesan cheese. For cold pasta salad, add one red, one yellow, one green julienned pepper and 2 tablespoons red wine vinegar.
.....................................................................
Fennel Bean Salad
1 fennel bulb, finely diced
4-6 tomatoes, seeded, juiced drained, and diced
3 cups cooked white beans or cooked fresh shell beans
1/2 cup crumbled feta (or tofu ricotta)
5 kale or chard leaves finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Serves 5. Combine first 5 ingredients. Toss to mix. Add remaining ingredients and toss again.
Alternative to fennel:
If not receiving fennel in your share, I recommend using either parsley or dill, about 2 T, finely chopped with an addition of one small minced onion.
From Red Fire Chef Kristen Schafenacker, 2007
............................................................................
Send us a message if you liked
our recipes - or if you have a suggestion of your own!