We served a version of this recipe at the Redlands Conservancy Feasting on the Farm Event last evening, but we used Cinderella Pumpkins instead of Yams and everyone seemed to love it!
Roasted Yam and Apple Soup
2-3 lbs yams (or 1 Cinderella pumpkin cut in half, roasted)
1-2 tbsp olive oil
2 large yellow onions, diced
1 shallot, diced
2 celery stalks, diced
2 green apples, such as granny smith, peeled and thinly sliced
Kosher salt to taste
Ground pepper to taste
Preheat oven to 400 F. Prick through skins of yams with fork, place on baking sheet and roast until tender, approximately 45-60 minutes. Rotate yams ½ way through cooking. On stovetop, heat oil in large pot over medium-high heat. Add onion, celery, shallots, and apple and cook until onions are translucent. Stir occasionally, cook12-15 minutes. Don’t burn or brown onions. Remove yams from oven; cut each in half and scoop out soft flesh with spoon. Set peels aside. Add the cooked flesh to pot with onions, celery, and apples. Add 6 cups water, 2 tsp salt, ½ tsp ground pepper. Bring back to low simmering heat, stirring frequently. Use immersion blender on stovetop or place in blender or food processor and puree. If using blender or food processor, blend in batches then return to pot on stovetop. Add water if necessary to reach desired consistency. Serve hot with finely diced apples to garnish.
Monday, October 18, 2010
Sunday, October 10, 2010
Yesterday!
http://www.redlandsdailyfacts.com/ci_16300901?IADID=Search-www.redlandsdailyfacts.com-www.redlandsdailyfacts.com
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
What a great day yesterday! Thank you, Redlands Daily Facts for the coverage of a special event and a wonderful day!
Roasted Root Vegetables, recipe for Redlands Daily Facts Food Column "Root of Savory" 10.9.10, RedlandsDailyFacts.com)
Roasted Root Vegetables
Note: This is a fairly universal way to roast root vegetables. This recipe is very similar to one we prepared in culinary school. Any root vegetables may be used for this recipe. It's not necessary to limit yourself only to the below mentioned ingredients, feel free to include any of your other favorite vegetables in this wonderful seasonal dish!
1lb red-skinned potatoes, with peel left on, scrubbed, cut into 1in. cubes.
(or sub sweet potatoes, yams or whatever you like!)
1lb celery root (celeriac) peeled cut into 1in cubes.
1lb parsnips, peeled cut into 1in cubes
1lb carrots, peeled cut into 1in cubes (or sub with baby carrots, left whole)
1lb rutabagas, peeled cut into 1in cubes.
1lb jicama, peeled cut into 1in cubes
1lb turnips, peeled cut into 1 in cubes
1lb water chestnuts, cut into 1in cubes
2 large onions, cut into 1in pieces
2 leeks (white and pale green parts only) cut into 1in thick rounds
2 tbsp chopped fresh rosemary (or fresh thyme or any other fresh herb you like)
8-10 whole garlic cloves, peeled
1/2-3/4 cup olive oil (depending upon amount of vegetables used)
Preheat oven to 400F. Wipe roasting pan or baking sheet with cloth or paper towel soaked with cooking oil to prevent vegetables from sticking to pan. Combine all cut vegetables (except garlic cloves) into mixing bowl, toss to coat all vegetables evenly. Use as much olive oil as necessary to coat evenly coat all vegetables. Season generously with sea salt and fresh ground pepper. Roast vegetables approx. 30 minutes, stirring occasionally. When vegetables are evenly cooked, add garlic. Stir vegetables and garlic in pan. Continue to roast vegetables until browned and tender, approx addnl. 30-45 minutes. Serve hot and enjoy!
Note: This is a fairly universal way to roast root vegetables. This recipe is very similar to one we prepared in culinary school. Any root vegetables may be used for this recipe. It's not necessary to limit yourself only to the below mentioned ingredients, feel free to include any of your other favorite vegetables in this wonderful seasonal dish!
1lb red-skinned potatoes, with peel left on, scrubbed, cut into 1in. cubes.
(or sub sweet potatoes, yams or whatever you like!)
1lb celery root (celeriac) peeled cut into 1in cubes.
1lb parsnips, peeled cut into 1in cubes
1lb carrots, peeled cut into 1in cubes (or sub with baby carrots, left whole)
1lb rutabagas, peeled cut into 1in cubes.
1lb jicama, peeled cut into 1in cubes
1lb turnips, peeled cut into 1 in cubes
1lb water chestnuts, cut into 1in cubes
2 large onions, cut into 1in pieces
2 leeks (white and pale green parts only) cut into 1in thick rounds
2 tbsp chopped fresh rosemary (or fresh thyme or any other fresh herb you like)
8-10 whole garlic cloves, peeled
1/2-3/4 cup olive oil (depending upon amount of vegetables used)
Preheat oven to 400F. Wipe roasting pan or baking sheet with cloth or paper towel soaked with cooking oil to prevent vegetables from sticking to pan. Combine all cut vegetables (except garlic cloves) into mixing bowl, toss to coat all vegetables evenly. Use as much olive oil as necessary to coat evenly coat all vegetables. Season generously with sea salt and fresh ground pepper. Roast vegetables approx. 30 minutes, stirring occasionally. When vegetables are evenly cooked, add garlic. Stir vegetables and garlic in pan. Continue to roast vegetables until browned and tender, approx addnl. 30-45 minutes. Serve hot and enjoy!
Tips for Cooking and Roasting Vegetables
Some additional tips for cooking and roasting vegetables (related to Redlands Daily Facts Food Column "Root of Savory", 10.9.10)
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
Saturday, October 2, 2010
Farmer's Market Roasted Pumpkin and Green Apple Soup
(for RedlandsDailyFacts.com food column article)
Farmer’s Market Roasted Pumpkin and Green Apple Soup
Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat. I've listed a few substitutions for various ways to prepare.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon (turkey bacon is THE substitute for pork bacon!)
½C Onion, Diced
2 Granny Smith Apples (or other tart green apple), peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu (sub with 8oz heavy cream or 8 oz yogurt)
4C Chicken Broth (or sub with veg broth)
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt
Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.
In pan (or dutch oven) on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream. Enjoy!
Farmer’s Market Roasted Pumpkin and Green Apple Soup
Note: There are several ways to prepare this recipe. Originally, I made this recipe using heavy cream and bacon! It was delicious, but when cooking for my health conscious mother and sister, I decided to make this delicious soup a bit more healthy to eat. I've listed a few substitutions for various ways to prepare.
3lbs Roasted Pie Pumpkin
1.5 tbsp Olive Oil
4 oz Turkey Bacon (turkey bacon is THE substitute for pork bacon!)
½C Onion, Diced
2 Granny Smith Apples (or other tart green apple), peeled, cored, diced
1 clove garlic, minced
12 oz Soft (silken) Tofu (sub with 8oz heavy cream or 8 oz yogurt)
4C Chicken Broth (or sub with veg broth)
1 Bay Leaf
1 tsp Sage (dried or chopped fresh)
1C Apple Cider
¾ tsp Pepper
½ tsp Salt
Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container.
In pan (or dutch oven) on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream. Enjoy!
Redlands Daily Facts Food Column Recipes
Recipes from this weeks Redlands Daily Facts Food Column will be posted this afternoon. Thank you for following!
Farmer's Market at Grove School Starts TODAY !
I was so sad to see the downtown Redlands Farmer's Market end last weekend.... BUT then I heard the farmer's market will continue, in a different form... in a different location. The wonderful staff and students at The Grove School are hosting a Saturday morning Farmer's Market on the grounds of the Grove School Farm. Address is 11126 Iowa Ave (cross street Orange Ave). This Farmer's Market will feature locally grown produce from the Grove School farm and other farms from the Redlands community. Hours are 8am to Noon Saturdays. Big Thanks to Mamie Powell of The Grove School ! Way to go, Mamie !!
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