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Here we post a few of the most popular seasonal recipes developed by chefs at Great Performances. Of course these taste best with Katchkie Farm produce… but produce from another farm will do just as well.
- 2 tbsp extra-virgin olive oil
- 2 large leeks, white only, washed and chopped
- 2 garlic cloves, chopped
- 1 lb small turnips, peeled and coarsley chopped
- half a cup dry white wine
- 4 c chicken stock or canned low-sodium broth
- half a cup creme fraiche
- salt and freshly ground, to taste
Heat the olive oil in a large saucepan until simmering. Add the leek and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the turnips and cook, stirring frequently, until crisp-tender, about 5 minutes.
Add the wine and cook until almost evaporated, about 5 minutes. Add the 4 cups of chicken stock and bring to a boil. Reduce the heat to moderately low and simmer until the turnips are tender, about 25 minutes. Working in batches, puree the soup in a blender or food processor, then strain it through a fine sieve. You can also use an immersion blender directly in the pot. Heat the soup once again in the pot and cook over medium heat for an additional 5 minutes. Whisk in the crème fraîche until fully incorporated, adjust consistency with stock, and season with salt and pepper.
Jerusalem Artichoke and Swiss Chard Quiche
- 1 pie crust
- 2 lb jerusalem artichokes, peeled and cubed
- 1 lb swiss chard
- 1 t chopped rosemary
- juice of half a lemon
- 1 clove garlic, minced
- half a cup milk
- 1 c creme fraiche
- 2 eggs
Preheat oven to 350. Blind bake the pei crust for about 30 minutes, and then an addition 5-10, uncovered. Set aside to cool.
Preheat a medium saucepan to medium. Add olive oil and the artichokes and saute until browned and softened, about 12 minutes. Remove the artichokes and add a bit more oil to the pan. Add the chard leaves and saute for about 2 minutes and then add rosemary. Saute for an additional 5 minutes and stir in the garlic and lemon.
Whisk together the milk, creme fraiche and eggs. Pour the vegetables into the pie crust and then cover with the egg mixture. Bake for 10 minutes uncovered and then cover for an additional 45 minutes. Allow to cool before serving.
Celery Root – Apple Coleslaw
- 0.5 cup mayonnaise
- 1 tablespoon dijon mustard
- 3 tablespoon chopped parsley
- 2 tablespoon lemon juice
- salt and pepper to taste
- 2 cup julienned celery root (use a mandoline if available)
- 1 cup julienned apple
Roasted Turnips with Maple and Cardamom
- 2 lb purple-top turnips, peeled and diced (about 10 cups)
- 2 1/2 tablespoons vegetable oil
- Kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons pure maple syrup
- 1/4 teaspoon pure vanilla extract
- Generous pinch crushed red pepper flakes
- 1/4 tablespoon ground coriander
- 1/8 tablespoon ground cardamom
- 1 teaspoon fresh lemon juice
- 1 tablespoon. finely chopped fresh cilantro (or a mix of parsley and mint)
Braised Kale with Pancetta and Caramelized Onions
- 2 1/4 pound Tuscan kale (3 bunches; also called cavolo nero, lacinato kale, or dinosaur kale), stems and center ribs discarded
- 2 tablespoons extra-virgin olive oil
- 1/2 pound pancetta, cut into 1/4-inch dice (1 3/4 cups)
- 2 fresh thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 2 fresh flat-leaf parsley sprigs
- 2 large onions, finely chopped
- 1 whole head of garlic, halved horizontally
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 3 to 4 cups unsalted chicken stock
- Special equipment: parchment paper; kitchen string
Put oven rack in middle position and preheat oven to 350°F. Cut out a round of parchment paper to fit just inside a 5- to 6-quart heavy ovenproof pot, then set round aside.
Blanch kale in a 6- to 8-quart pot of boiling salted water in 2 batches, 2 minutes per batch, transferring with tongs to a colander as blanched, then drain well.
Warm oil in 5- to 6-quart pot over moderate heat, then add pancetta and cook, stirring frequently, until crisp, 10 to 15 minutes. Transfer pancetta with a slotted spoon to a plate and reserve, discarding all but 1/4 cup of fat in pot (if necessary).
Tie thyme, bay leaf, and parsley together with kitchen string to make a bouquet garni and add to pot along with onions and garlic. Cook over moderate heat, stirring frequently, until onions are golden brown, about 20 minutes. Return pancetta to pot then add butter and heat, stirring occasionally, until melted. Stir in kale and add enough stock to cover three fourths of kale. Increase heat to high and bring to a simmer. Cover kale directly with parchment round, then transfer pot to oven and braise, stirring once or twice, until kale is very tender, about 45 minutes.
Transfer pot to stovetop and discard parchment, then boil mixture, stirring occasionally, until almost all of liquid is evaporated but kale is still moist, about 35 minutes. Discard bouquet garni and garlic and season kale with salt and pepper.
Roasted Kale “Chips”
- 2 bunches of kale
- 1-2 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
Preheat oven to 400 °F. Wash and trim the kale: peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for 5 minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately. Makes 4 servings.