Orange for October

Sorry I haven't posted lately!  I have a big exam coming up in two days (yikes)!  My husband and I have been trying lots of new recipes, so towards the end of the week be on the look out for some new posts.  I've noticed a common theme in my food this month, lots of orange and white.  Orange is everywhere for Halloween, but also in the foods of the season: squash, pumpkins, beans and carrots.  Lots of white too; cauliflower, potatoes, onions, and leeks.  I promise some orange and white recipes towards the end of the week!

Apple Cupcakes (from Meg)

Here's a recipe from my friend Meg to help you use your fall apples:

Shelby's Apple Cake Recipe

• 4 cups peeled and diced apples (I like to use 4 1/2 to 5 cups)
• 2 cups sugar
• 1 cup canola oil
• 1 cup chopped nuts (pecans or walnuts)-- nuts are optional... I left them out of the cupcakes this time and they turned out great.
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 cups flour
• 1 teaspoons baking soda
• 3 teaspoons cinnamon (I usually put in a little extra)
• 1 teaspoon salt

Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla and mix well. Mix dry ingredients together separately and add to apple mixture. For apple cake, bake in a greased 13x9 inch pan for 1 hour.  For apple cupcakes, bake in lined cupcake pans for 30-35 minutes.

Easy (and Delicious!) Cream Cheese Frosting Recipe

• 8 oz (one brick) cream cheese-- does not have to be room temperature, you can mix it straight out of the fridge!  I usually used reduced fat.
• 1 stick unsalted butter, room temperature
• 1 tsp vanilla extract
• Approx 2 cups powdered sugar, sifted (you may not need two full cups)

Beat cream cheese, butter and vanilla with an electric hand mixer at low speed until combined.  Add powdered sugar about a quarter cup at a time, mixing well after adding.  you can add as much or as little sugar as you want, until the frosting is at the sweetness and consistency you would like.

That's it!  If you decide to make it as a cake, it doesn't really need frosting (my mom never put frosting with it... Just served it warm with some vanilla ice cream.  Or plain for breakfast, yum!).  I think the cupcakes would be really good topped off with a little cinnamon sugar, but I didn't have any to test it out with.  Enjoy!! :)


--Meg

Baba Ghanoush (eggplant hummus)

I would describe Baba Ghanoush as "eggplant hummus".  The base of hummus is chick peas, whereas Baba Ghanoush is mostly eggplant, but the spices and extras are about the same in both.  Baba Ghanoush is a great dip for football games and parties, especially because it's pretty healthy, and it's a great way to use your extra eggplants.

Baba Ghanoush

1 large or 2 medium eggplants

2 tablespoons lemon juice

2 tablespoon olive oil

1 tablespoon fresh cilantro or parsley

2 tablespoons tahini (Sesame seed paste- in the ethic or middle eastern section of your grocery store.  Available in bulk at the East End Co-op)

2 garlic cloves

1 teaspoon cumin

1 teaspoon salt

1 teaspoon ground pepper

Remove the stem from the eggplant, stab a few times with a fork, then wrap in foil and cook in oven until mushy (about 1 hour at 400 degrees, alternatively put it in the oven when you're cooking something else, and if it's a lower temperature just cook it longer).  Let the eggplant cool.  Remove the eggplant pulp from the skin and add to a food processor.  Add all the other ingredients to the food processor as well and process until smooth.  Serve with pita bread or pita chips.  For homemade pita use the recipe from my lamb souvlaki post (shown on the right).

Vichyssoise (creamy potato leek soup)

Vichyssoise (apparently pronounced vish-ee-swaze) is one of my favorite soups.  The only difference between Vichyssoise and potato-leek soup is that it has a little bit of cream.  I made an especially good batch last night and I'm going to give credit to the fresh, local ingredients.  I bought the potatoes and leeks at the East Aurora farmers market (outside of Buffalo, NY) while I was visiting the area.  I must admit that that farmers market has a much bigger selection than the ones in Pittsburgh (although they have less "organic"/pesticide free).  Anyway, here's the recipe:

Vichyssoise

6-8 large servings

Total time: 45 minutes

6 medium leeks

3 tablespoons butter

6-8 large potatoes (about 1.5 pounds)

5-6 cups of chicken or vegetable broth (enough to cover potatoes)

1/2 tsp salt

1 tsp white pepper

1 cup of cream (or 1/2 cup cream and 1/2 cup milk)

First remove roots and green part of leeks (some green part is okay, just remove the really thick stuff).  Then remove the outer layer and rinse, as there tends to be some dirt stuck here.  Then chop into thin slices.  Saute chopped leaks in butter for about 15 minutes (until tender but not brown).  In the mean time peel potatoes and chop into thin slices.  Once leeks are tender add potatoes and enough broth to cover them.  Also add the salt and pepper.  Bring to a boil, then turn the heat down and simmer until the potatoes are tender (about 25 minutes).  Then add cream and blend until smooth.  An immersion blender is a great tool for this, but a regular blender works fine too (just be prepared for a mess).  Alternatively the soup can be mashed (I know people who prefer it a little chunky).  Garnish with chives (optional).  Serve hot or chilled.

Preserving Peppers

I planted just a few Thai pepper seeds this year (from Seed Saver's Exchange) and I have way more Thai peppers than I can use right now.  They're small peppers (only about 2 inches long) so they can dry whole.  I used a needle and thread to string them together to hang in my kitchen to dry.  They look great and I'll be able to use them for months!

Five-Spice Beet Soup

We got a lot of beets in our farm share for the past few weeks and I don't think it's cool enough to store them in the basement yet.  Instead I made some Five-Spice Beet Soup (recipe from epicurious.com).  Definitely a healthy soup, but I wouldn't recommend it for a meal.  I served myself a big bowl, and I stopped enjoying it towards the end.  It would be good for an appetizer, but I think I like roasted beets better.

Two-hundred Tomatoes

A few weeks ago I ordered a bushel of tomatoes from Dillner Family Farm, and I received way more tomatoes than I expected.  There were over two-hundred Roma tomatoes (I wish I took pictures of the boxes).  So Mark and I spent six hours peeling, removing seeds and cooking down the tomatoes for pasta sauce, tomato soup and curry.  Although it was a lot of effort the pasta sauce we made turned out fantastic!  We added some ground beef and pork italian sausage from Burns Angus Farm, as well as some onions and garlic from Dillner Family Farm.  A little Italian herb mix from Penzey's and a few bay leaves gave it some extra Italian flavor.  I will definitely plan to do it again next year!