Tag Archives: carrots

Acorn Squash Bisque

Smooth, rich, bisquiness awaits!

Fall’s return can only mean one thing in the kitchens of the Brothers Brown—it’s soup season. With about a month to go, our CSA yields some deliciously sweet and nutty squash this time of year and what better way to celebrate it than with a nice, velvety bisque.  Roasting the veggies allows them to caramelize a bit, further enhances the flavors.

Equipment Needed: 5 QT Pot, Baking Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Immersion Blender or Blender or Food Processor, Potato Masher

Serving Suggestion: Individual Plating

Servings: 6-8

Suggested Wine Pairing: Viognier, Grüner Veltliner, Pinot Noir

Suggested Beer Pairing: Brown Ale, Pumpkin Ale, Oktoberfest

Ingredients:

  • 2 large acorn squash ($1.69/lb)
  • 4 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 2 TSP cayenne pepper ($3.50/2 oz jar)
  • 2 TBSP cinnamon ($3.59/3.5 oz jar)
  • 3 C vegetable stock ($3.39/32 oz)
  • 1 C whole milk ($1.19/QT)
  • 3 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 TBSP dried thyme ($3.59/1.5 oz jar)
  • 1 TSP ground allspice ($3.99/1.95 oz jar)
  • 1/4 C grade A light maple syrup (about $7/8 oz)
  • 3 TBSP apple cider vinegar ($2.79/32 oz)
  • 1 TBSP unsalted butter ($4.99/lb)
  • Salt
  • Black Pepper

Preparation:

  • Preheat the oven to 415° F.
  • Wash the acorn squash thoroughly to remove any remaining dirt. Cut off the stems and cut the squash in half. With a large spoon, scoop out the seeds and pulp in the center. Continue to cut the squash into quarters and then into quarters again. Toss them in the baking pan.

Use a serving spoon for maximum scooping effectiveness.

  • Wash and peel your carrots. Halve them crosswise and add them to the pan.

Peel those roots.

  • Peel the garlic cloves and add them whole to the other veggies. Peel and quarter your onion and toss it in too. Drizzle olive oil over the whole lot and give it an even dusting of salt, pepper, cayenne pepper and cinnamon. Pop everything in the oven for 40 minutes or until the squash is fork-tender.

Dust your veggies evenly but be careful not to overdo it. You can always adjust the flavors later.

  • Remove the veggies from the oven; scoop the squash out of its skin and into the pot. Toss in the other veggies, pour in the vegetable stock and milk. Stir everything up and bring it to a boil.

The fattier the moo juice you use, the richer the bisque.

  • Reduce the mix to a simmer and add all of your spices, herbs, syrup, vinegar and butter. Use your potato masher to break down the veggies a bit. Take your blending implement and puree it all until it’s smooth.

Blend until smooth.

  • Put the soup back over low heat and re-taste it. Adjust the seasonings to your liking and serve with some nice, crusty bread.

Buffalo Chicken Meatballs

The Brothers Brown: Bringing you innovative ways to get your buffalo-wing fix since 2009.

Fact: we love buffalo wings. Fact: meatballs are also delicious. Enter the buffalo chicken meatball, a self-contained flavor bomb of Frank’s Red Hot and blue cheese. We threw together a carrot yogurt dipping sauce just to up the interesting quotient but rest assured these are great on their own and take just as long to make as you’d spend waiting for delivery. Get to it.

Equipment Needed: Large Mixing Bowl, Baking Pan, Cheese Grater or Microplane, Chef’s Knife, Cutting Board, Blender

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: This is a tough pairing so you’re better off just drinking whatever you prefer (as if you listen to our pairing advice anyway)

Suggested Beer Pairing: Beer (although we’d avoid sweeter options like dubbels or barleywines)

Ingredients:

  • 2 lbs ground chicken breast ($4.99/lb)
  • 2 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1/3 C grated onion (about 1/2 a small onion) ($0.99/lb)
  • 1/4 lb blue cheese ($7.99/lb)
  • 1/2 C panko breadcrumbs (we actually found a tasty chipotle-seasoned style)($2.99/12 oz)
  • 1 egg ($2.79/dozen)
  • 1/4-1/2 C Frank’s Red Hot sauce ($2.89/12 oz)
  • 2 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 1/2 C plain Greek yogurt ($3.59/16 oz)
  • 1 lemon ($0.50/each)
  • 2 TSP honey ($4.39/12 oz)
  • Salt
  • Black Pepper

Meatball Preparation:

  • Preheat the oven to 350° F.
  • In the large mixing bowl add your ground chicken, breadcrumbs, egg and hot sauce. Grate in about half of a small onion then mince your garlic and toss it in the mix.

Add an egg to help bind things together.

Frank's Red Hot. 'Nuff said.

  • Crumble in your blue cheese, roll up your sleeves and get in there with your hands to mix everything together. Chicken is a lot stickier than other ground meats so it’s imperative that you don’t overwork it or you’ll never be able to get it off your fingers.
  • Coat the bottom of your baking pan with extra virgin olive oil. You won’t be able to roll these like turkey or beef meatballs so just grab a glob about the size of a golf ball and form it by cupping your hands together. Place the meatballs in the pan evenly spaced with some room to breathe. Pop them in the oven for 20-25 minutes until the juice from the meatballs runs clear. Let them cool for a couple minutes then go to town.

Carrot Yogurt Dip Preparation:

  • Scoop the yogurt into your blender and squeeze in the juice of half a lemon.
  • Add the honey and a couple solid pinches of salt and pepper. Using the finest setting on your grating implement of choice, shred the carrots into the blender and puree the whole lot until smooth.

Shred the carrots finely for easier blending.

Peppery Pickled Carrots



Peter picked a peck of pickled...carrots.

We got bored on a random Saturday and decided to see what would make a tasty quick pickle. As it turns out, carrots with a couple chili peppers does the trick quite nicely. Note that if you’re expecting something salty and sour like a traditional pickle you won’t find it here; these are sweeter-style pickles for lazy people. Feel free to spend all day sanitizing and boiling things over a hot stove if you want the other thing. Yeah, that’s what we thought.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup, Airtight Container with Lid (e.g., Mason Jar or Swing Top Jar)

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 1 lb. baby carrots ($1.99/lb)
  • 2 cloves of garlic ($2.99/lb)
  • 1 jalapeño pepper ($1.99/lb)
  • 2 serrano peppers ($1.99/lb)
  • 1 C apple cider vinegar ($2.79/32 oz)
  • 1 C sugar ($2.39/2 lb box)
  • 1 1/2 TSP black peppercorns ($3.69/2.25 oz)
  • 1 C water (free)

Preparation:

  • Mix the sugar, vinegar and water in your pot and put over high heat, bringing it to a boil.
  • While the brew is bubbling, peel and halve the garlic. Wash and halve the peppers; leave the seeds for more heat and remove them for less.

Serranos walk a very fine (and excellent) line between heat and flavor.

  • Just as the vinegar mixture starts to boil add the garlic and peppers and let it go for another minute. Then throw in the carrots, remove the pot from the heat, cover and let it sit until it comes to room temperature. Throw the mix into your airtight container with a healthy dose of peppercorns and refrigerate it for at least an hour before serving.

Peppercorns at the end bring another layer of flavor to the party.

Bittersweet Salad with Honey Mustard Vinaigrette

A colorful bowl of culinary contrast.

Night and day. Black and white. Crosby and Bowie. Life is all about opposites and so is this salad. The greens bring the bitter, the oranges bring the sweetness and our honey vinaigrette ties the whole thing together.

Equipment Needed: Colander, Large Bowl, Small Bowl, Chef’s Knife, Cutting Board, Cheese Grater, Vegetable Peeler, Whisk (or) Fork

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Chardonnay, Grüner Veltliner, Sauvignon Blanc

Suggested Beer Pairing: Hefeweizen, Pilsner, Lager, Belgian Whites

Ingredients:

  • 1 large carrot ($0.99/lb)
  • 1 head radicchio (about $2.99/each)
  • 3 bulbs Belgian endive ($3.99/lb)
  • 3 medium oranges ($2.99/lb)
  • 1 1/2 TBSP spicy brown mustard ($1.99/12 oz)
  • 1 TBSP honey ($4.39/12 oz)
  • 1/4 C extra virgin olive oil ($9.99/32 oz)
  • 3 TBSP balsamic vinegar (about $6/17 oz bottle)
  • 1 small shallot (about $3.99/lb)
  • Salt
  • Pepper

Vinaigrette Preparation:

  • Peel and dice the shallot and toss it in your small bowl. Add the mustard, honey, vinegar and olive oil and whisk everything together.

Try experimenting with lemon or orange-infused olive oils to add an extra dimension of flavor.

  • Give it a taste and add a little salt and pepper to make it sing. Keep it in a separate bowl and let everyone dress their own salad.

Salad Preparation:

  • This being a salad and all, the preparation will be pretty simple. Cut the radicchio head in half and remove the core. Cut the halves again and then into 1/2 inch slices and toss them into your colander.
  • Cut the endive in half lengthwise and remove the core from those pieces as well. We kept these in halves but if you want smaller pieces go ahead and quarter these crosswise. Add to the colander, rinse and drain the greens. Once they’ve dried toss them in your bowl.

We like to cut the endive lengthwise to preserve its shape.

  • Peel and wash the carrot then grate it into the bowl with your leafies.
  • Peel the oranges and cut them in half crosswise (across the horizontal center of the fruit). Proceed to separate each of the sections and add them to the veggie bowl. Toss and serve with your dressing.

Salmon Teriyaki Fried Rice

Make your taste buds go banzai!

One of our New Year’s resolutions is to cook more fish. To ease into things we decided to take a stab at a Japanese staple, teriyaki, with the relatively hearty and forgiving fish that is salmon. Keep a close eye on your fish while cooking, you can always eat it on the raw side (sushi anyone?) but no one likes a dried out fillet.

Equipment Needed: Wooden Spoon, 3 QT Pot w/ Lid, Wok, Large Frying Pan, Chef’s Knife, Cutting Board, Gallon Freezer Bag

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Riesling, Pinot Noir, Merlot, Chenin Blanc

Suggested Beer Pairing: Pilsner, Lager, Lambic

Ingredients:

  • 1 lb fresh salmon fillets (we highly recommend using wild caught salmon, which tend to contain less toxins than farm-raised)(around $11.99/lb)
  • 2 C brown rice ($3/2 lbs)
  • 1 QT chicken stock ($3.19/32 oz)
  • 1 package frozen peas ($1/10 oz package)
  • 2 medium carrots ($1/lb)
  • 1 medium onion ($0.99/lb)
  • 3 eggs ($2.79/dozen)
  • 3 cloves garlic ($2.99/lb)
  • 1/2 C teriyaki sauce ($2.29/10 oz bottle)
  • 2 TBSP chili oil ($3.29/6 oz)
  • 2 TBSP mirin ($4/10 oz bottle)
  • 2 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 lemon ($0.50/each)
  • Salt
  • Pepper

Preparation:

  • Pour the rice and chicken stock in your pot and put it over medium heat, stirring occasionally to prevent it from burning. Cook until the stock is fully absorbed (about 20 minutes).

Use chicken stock instead of water to build a sturdy flavor foundation.

  • While the rice is cooking dice the onion and mince the garlic. Peel and dice the carrots while you’re at it.

Quarter the carrots lengthwise and cut them into thin slices.

  • If your salmon has skin you’ll want to fix that. Place the fillets skin-side down on your cutting board. Slide your knife along the bottom as close to the skin as possible and run it along the length of the fish. Put the salmon in the freezer bag and pour in the teriyaki sauce, chili oil, and mirin. Seal the bag and mix everything around to coat the meat evenly. Pop it in the fridge and let it marinate for about 30 minutes to an hour.

Be careful on this one; teriyaki fingertips aren't as tasty.

  • Place your wok or frying pan over medium heat and add the olive oil. Toss in the veggies and cook them down for about 5 minutes. Add the peas and cook until thawed (about another five minutes).

Add the peas at the end so they don't get mushy.

  • Put your frying pan over medium head and add the salmon and the liquid from the freezer bag. Cook the fish for three to four minutes and then flip each piece. Cook for another couple minutes and remove from the heat.
  • When the rice is done, pour it into the wok and stir everything together. Make a well in the middle of the wok and crack in your eggs, stirring them in place to scramble them. Once they’re on the firm side stir them into the rice mix. Add more teriyaki sauce, mirin and cayenne if desired. Spoon some on a plate and top it with a big hunk of salmon.

Scramble the eggs and let them cook a bit before mixing them in.

Extra Credit: Toast some sesame seeds by placing them on a frying pan over medium heat for about 3 minutes, stirring them constantly so they don’t burn. Sprinkle over the top of the salmon when you plate it.