Red checkered tablecloth sold separately.
Living in New York we’ve come to realize that pizza allegiances border on religious zealotry to which we say, why restrict yourself when it comes to pie? Thanks to Jake’s friend Sandy’s suggestion we tried making a deep dish pizza in a cast iron skillet and, to no one’s surprise, the woman was right. It’s almost too easy, which is to say, why aren’t you making one right now?
Equipment Needed: Cast Iron Skillet, Frying Pan, Mixing Bowl, Chef’s Knife, Cutting Board, Microplane,Wooden Spoon
Serving Suggestion: Family Style
Suggested Wine Pairing: Chianti, Montepulciano d’Abruzzo, Cabernet Sauvignon
Suggested Beer Pairing: Red Ales, less-hoppy Pale Ales, Brown Ales, Amber Ales
- 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
- 1 lb Italian sausage ($3.99/lb)
- 1 small bunch of broccoli ($2.99/bunch)
- 1 small onion ($0.99/lb)
- 1 small red bell pepper ($2.99/lb)
- 1 lb fresh mozzarella ($7.99/lb)
- 3 cloves garlic ($2.99/lb)
- 2 TBSP fresh rosemary ($1.50/bunch)
- 1 – 28 oz cans of crushed tomatoes ($2.19/each)
- 1/3 C shredded Parmigiano-Reggiano cheese ($12.99/lb)
- extra virgin olive oil ($9.99/32 oz)
- Preheat your oven to 400° F.
- Mince your garlic cloves and rosemary together to get them as fine as possible.
- Put a frying pan over medium heat and add a little olive oil to the bottom to help keep things moving. Remove the sausages from their casings, throw them in the pan and break them up with your spoon. Toss in the garlic and rosemary and cook until lightly browned (about 5-8 minutes).
Be careful not to overcook the sausage, it's still going in the oven once you're done here.
- While the sausage is cooking away, pour about 2 tablespoons of olive oil into your cast iron skillet. Rub the oil around the pan so the sides and bottom are evenly coated. Proceed to spread the pizza dough across the bottom and up to the top of the skillet’s rim. Remember, this is a deep dish so you want to make a crust that can support the mountain of toppings you’re about to add.
You're gonna need to work the dough a bit to get it to stay up along the sides.
- Cut your mozzarella into 1/8th inch – 1/4 inch slices and line the bottom of the crust. That’s right, traditional Chicago deep dish puts the cheese on first. Here’s a towel to wipe up your mind that just got blown all over.
We highly recommend splurging on the freshest mozzarella you can find for this one; it's a noticeable difference.
- Slice up your onion and pepper into thin strips and cut your broccoli into small florets. Spread these veggies evenly over the top of the cheese.
- Open the can of tomatoes and pour them into a large mixing bowl. Add a pinch of salt and pepper, and some crushed red pepper if you want to give it a little kick. When the sausage is done pour it in with the tomatoes and stir everything together. Spoon it into the pie to cover everything and make sure to distribute the sauce evenly for uniform cooking.
Spread the sauce evenly and fill every space not occupied by cheese or veggies.
- Pop that monster into the oven for about 20 minutes. You’ll have to check in on your pizza around 18 minutes and every couple of minutes after that to make sure things are cooking evenly. The crust should be crispy and the sauce should be bubbling when it’s done. Grate on some Parmigiano to finish things off and let it rest for about 10 minutes to allow the toppings to set up a bit for easier serving and eating; the skillet will keep it warm.
Posted in Recipes
Tagged baked, broccoli, CSA, dough, Italian, main dish, mozzarella, onion, oven, parmigiano reggiano cheese, pizza, pork, red pepper, sausage, stove top, tomatoes
A thick, rich and comforting bowl. Like a velour track suit for your tongue.
Broccoli and cheese soup is a pretty solid standby in our humble opinion but (to borrow from Swingers) it’s the PG-13 guy of the soup world; you’re really hoping it does the trick but if you want something exciting you want the rated R guy. Not sure if roasting the vegetables will make a difference? Poppycock. Apprehensive about the strength of the Irish cheddar’s brogue? Balderdash. Pumpernickel croutons? Nerts to you. Work with us here, people; you know the drill by now.
Equipment Needed: 2 Baking Sheets, 5 QT Pot, Immersion Blender or Food Processor, Wooden Spoon, Chef’s Knife, Cutting Board
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Pinot Noir, Beaujolais, Chardonnay, Sauvignon Blanc
Suggested Beer Pairing: Dunkelwiess, Lager, Medium-bodied Ales
- 3 lbs broccoli ($2.99/lb)
- 1 QT chicken stock ($3.29/32 oz)
- 1 PT heavy cream ($2.99/PT)
- 2 medium onions ($0.99/lb)
- 6 cloves garlic ($2.99/lb)
- 1/3 C flour ($1.89/2 lbs)
- 3 TBSP unsalted butter ($4.99/lb)
- 4 TBSP extra virgin olive oil ($9.99/32 oz)
- 1 lb Irish cheddar cheese ($11.99/lb)
- 1 loaf fresh pumpernickel bread (about $3/loaf)
- 1 TBSP garlic powder ($2/2.5 oz jar)
You can do this before, during or after you make your soup. It takes about 10 minutes so do whatever works best for you.
- Preheat your oven to 400°F.
- Take your loaf of pumpernickel and cut it into 1 inch cubes. Throw them in a mixing bowl and toss them with a solid drizzle of olive oil, garlic powder and salt.
Be careful not to over-oil the bread or it won't crisp up nicely.
- Spread the croutons out evenly on a baking sheet and pop them in the oven for about 5 minutes, then check to see if they’re crunchy. If not, five them another few minutes but be careful not to leave them in too long. Burnt croutons don’t party well with soup.
- Preheat your oven to 425°F.
- Wash the broccoli and remove the majority of the stems. Cut them into medium-sized florets and put them on your baking sheets.
Keep the broccoli in decent sized pieces, smaller chunks tend to burn when you roast them.
- Peel and quarter your onions and place them on the backing sheets along with your broccoli. Mince your garlic cloves and spread evenly over the veggies on both sheets. Drizzle a healthy dose of olive oil over the whole lot, sprinkle with salt and pepper and throw them in the oven for 15-20 minutes until the veggies are nicely roasted.
- While your broccoli is doing its thing, shred the cheese and set it aside for later.
If you can't find Irish cheddar, a nice English, Australian or just plain aged cheddar will do just fine.
- Next it’s time to get started on your roux. Put the pot over low heat and add in the butter. Once it’s melted slowly stir in the flour a little at a time so it makes a paste then cook this until it’s a rich bronze color. Pour in the cream and stir everything together. Bring the burner up to medium heat and stir relatively constantly if your veggies haven’t finished. You don’t want the cream to scald.
Use low heat and be patient with the roux; burnt flour doesn't help anything.
- Once the veggies are done, throw them in the pot and add the chicken stock. Let everyone get friendly until the mixture comes to a boil. Once this happens remove it from the heat and get to work with your immersion blender (or food processor). You want to grind everything down to a consistent puree so don’t rush through this part.
Blend thoroughly. No one likes surprise chunks of stuff in an otherwise creamy soup.
- Once you’ve got it to the consistency you want, put it back on the stove over low heat. Stir in the cheddar a small handful at a time until you’ve gotten through it all. Once the cheese has completely melted in dish it up and go to town. For bonus points drizzle a little walnut or truffle oil on top of each bowl.
Posted in Uncategorized
Tagged appetizer, broccoli, cheddar cheese, croutons, main course, oven, pumpernickel, roasted, roasting, soup, stove top
A bowl of Asian sensations, no meat and nice heat.
Sometimes even cavemen like us need a little break from meat. There, we said it. Using a pleasant mix of some of our CSA’s last veggies for the season we threw together this flavorful stir fry. Thomas’ spicy peanut sauce brings all our favorite Asian-inspirations to the party.
Equipment Needed: Wok or Large Frying Pan, Wooden Spoon, 3 QT Pot, Colander, Chef’s Knife, Cutting Board, Rolling Pin, Paper Towels
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Gewurztraminer, Fruitier Chardonnays, Pinot Noir, Riesling
Suggested Beer Pairing: Sapporo, Pilsner, Light Lager
- 1 small onion ($0.99/lb)
- 1 red pepper ($2.99/lb)
- 4 cloves garlic ($2.99/lb)
- 2 heads of broccoli ($2.99/lb)
- 3 bunches of baby bok choy ($2.49/lb)
- 1 package of extra firm tofu ($2.39/14 oz package)
- 1/4 C dry roasted peanuts ($3.49/12 oz jar)
- 2 C brown rice ($3/2 lbs)
- 4 C water (free)
- 1/4 C peanut butter ($3.59/16 oz jar)
- 1/4 C soy sauce ($2.49/10 oz)
- 1/4 C hoisin sauce ($2.50/7 oz)
- 1/4 C rice wine vinegar ($2.79/12 oz)
- 3 TBSP sriracha ($3.69/17 oz)
- 3 TBSP chili oil ($3.29/6 oz)
- 3 TBSP sesame oil ($3.29/6 oz)
- Pour the rice and water into your pot and put it over medium heat. Keep an eye on this and stir constantly until the water is fully absorbed. This should take around 20 minutes.
- While the rice is cooking you should prep and cook the rest of your ingredients. Line the colander with paper towels and put your tofu in to drip dry a bit. You’ll want to drain as much of the moisture out of the brick as possible so it stays firm even after its cooked.
- While your rice is cooking rinse all of your veggies. Cut the onion and pepper into quarters, then into thin slices (about 1/8th of an inch). Mince the garlic.
- Cut the bok choy in half, and then again into 1/2 inch slices.
Cut the bok choy into larger pieces since it'll wilt down a bit.
- Chop the stems off the broccoli and cut the florets into bite-sized pieces.
- Remove the tofu from the colander and wrap it in fresh paper towels. Squeeze out any excess moisture and continue the process until you’ve gotten as much out as you can without crumbling it. Cut it into 1/4 inch cubes and set aside.
Squeeze as much out as you can to keep that tofu firm.
- Place the wok over medium high heat and coat the bottom with olive oil. Add the veggies all at once with a big pinch of salt and pepper and stir constantly for about 5 minutes until things start to get tender.
- This is where it gets experimental. Add all of the rest of the ingredients (except the peanuts) in the amounts indicated and stir it all together. Toss in the rice and tofu and mix the whole batch once again. Reduce the heat to low and let things meld a bit.
The secret ingredient for maximum flavor.
- Spread the peanuts in a single layer across your cutting board and use the rolling pin to crush them up. If you don’t have a rolling pin you can use a heavy can or pint glass.
- Toss the peanuts in the stir fry and give it a taste. Adjust the sauce ingredients to your liking and go to town.
If a bowl of this doesn't satisfy then there's nothing more we can do for you.
In our never-ending quest to plow through our CSA veggies we’ve combined the yin and yang of healthy and gluttonous. Buttermilk gives everything a tangy zip while the additions from the garden make it a mac attack to be reckoned with.
Equipment Needed: 3 QT Pot, Steamer, 13 x 9 Baking Pan, Frying Pan, Spatula, Cheese Grater, Colander, Chef’s Knife, Cutting Board, Spoon, Kitchen Shears (optional)
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Un-oaked Chardonnay, Cabernet Franc
Suggested Beer Pairing: Belgian Browns, ESB Ale, Dunkelweizen
- 2 bunches broccoli (about $2.89/lb)
- 1/2 lb kale (about $1.49/lb)
- 1 medium onion ($0.99/lb)
- 8-10 slices turkey bacon ($4.50/12 oz package)
- 3 small serrano peppers (Thomas grew these but you should be able to get them for about $2/lb; substitute 2 jalapenos if you like)
- 2-3 C low-fat buttermilk ($2.19/QT)
- 3 TBSP butter ($4.99/lb)
- 4 TBSP flour ($1.89/2 lbs)
- Italian-style or Panko bread crumbs ($2.99/24 oz package)
- 8 oz fontina cheese ($8.99/lb)
- 8 oz extra sharp cheddar cheese ($5.99/lb)
- 1 lb. elbow macaroni ($0.99/lb)
- Extra virgin olive oil ($9.99/34 oz bottle)
Note: This recipe has a lot of moving parts so you can do them in almost any order you want, but we recommend making the cheese sauce last before throwing everything in the oven.
- Start boiling water for your macaroni. As soon as it’s at a rolling boil toss in a couple pinches of salt, some olive oil and the pasta and cook it until it’s al dente (about 6 minutes or so). Drain and pour the pasta into the baking pan
- Wash all your veggies. Cut the broccoli into bite-sized florets, trim the kale off the stems, dice the onion and peppers, and mince the garlic.
Bite-sized broccoli is easy to steam and even easier to eat.
- Using the same pot you did your pasta in, add the steamer basket and some water so it’s just barely touching the bottom of the steamer. Bring it up to a simmer, add the kale and steam for about 15 minutes. Remove and drain the kale, add more water if you need to and repeat the process with the broccoli. Once the veggies are done, toss them in with the pasta. (NOTE: If you don’t have a steamer basket, or don’t have the patience to wait 30 minutes, you can saute the broccoli and kale.)
Steam the veggies to seal in the nutrients.
- While your veggies are steaming, put the frying pan over medium heat and cut your turkey bacon into it. Fry up the pieces and about halfway through add the onion, peppers and garlic and cook them down. Add the entire mix to the baking pan with the rest of it.
Keeping it pseudo healthy with turkey bacon.
- Preheat the oven to 350°F about 20 minutes before you’re ready to bake the final product.
- Again, reusing your pot put it over low heat and melt down your butter. Add the flour and stir together to make a roux. Cook it until it’s golden brown and add 2 cups of buttermilk. Stirring constantly, grate in the cheddar and fontina and heat the pot of gold until the cheeses are totally melted and incorporated. Add more buttermilk as necessary to thin things out; the final sauce should be slightly runnier than chocolate syrup.
A little roux will help thicken the sauce.
- Pour the sauce over the baking pan mixture and, carefully, stir the whole thing so it’s all incorporated. Coat the top evenly with breadcrumbs and pop it in the oven for about 30-40 minutes. Serve and mow your way through the cheesy garden of goodness.
We'll just let you have a moment with this one.
Posted in Recipes
Tagged broccoli, buttermilk, cheddar cheese, CSA, fontina cheese, kale, locavore, main course, oven, pasta, stove top