Pickled Red Onions

09/02/2016

 
Juliet Glass, Communications Director

These easy pickled onions add flavor, crunch, and color to just about any savory dish. We love them with hamburgers, grilled cheese sandwiches and tacos, tossed with salad greens and a simple vinaigrette, or folded into potato salad.  Put them in a mason jar, and they make a nice hostess gift. These will keep in the refrigerator for a few weeks, but good luck keeping them around that long! 

Makes about one pint.

INGREDIENTS
3/4 cups white vinegar
1/2 cup water
3 tablespoons sugar
2 teaspoon salt
2 whole peppercorns
4 whole cloves
1 bay leaf
1/2 teaspoon dried chili flakes
1 large or two small red onions, peeled and sliced into rings

METHOD
Place all the ingredients except for the onions into a small sauce pan. Bring to boil over high heat.  Working in two batches, place onions in pot, return to boil, and cook for 3 minutes. Remove onions and spread out on a plate to cool. Repeat with the second batch, placing them on the plate to cool. Turn off heat and allow the onions and the brine to each cool completely. 

Once cooled place in a pint jar and store in the refrigerator. They can be eaten right away, but if you wait a few hours the color will deepen to a bright pink and the flavors with develop nicely. 


 
 
Amanda Cook-Pilkerton, Pastry Chef, Centrolina

Amanda Cook-Pilkerton is the pastry chef at Centrolina, Amy Brandwein’s dual-concept Italian restaurant and marketplace in CityCenterDC. Cook-Pilkerton most recently led the pastry department at the acclaimed Cookshop in New York City’s Chelsea neighborhood. Cook-Pilkerton’s new position at Centrolina marks a return to her hometown, where she previously worked alongside Eric Ziebold as the pastry chef at CityZen. Cook-Pilkerton began her restaurant career at Roberto Donna’s celebrated Galileo. She received a pastry certificate from L’Academie de Cuisine, where she graduated with honors, and also earned a Bachelor of Science degree in Food Science and Technology from Virginia Tech. More at: centrolinadc.com

INGREDIENTS

Mousse:
One 8oz package cream cheese, softened
1/3 cup sugar
Half vanilla bean, scraped or 1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon lemon juice
1 cup whipping cream, soft whipped

Graham crumbles:
1 stick (4oz) cold butter, cut up
1/4 cup brown sugar
1/4 cup all purpose flour
1 cup whole wheat flour
¼ teaspoon cinnamon
Pinch salt
Dash vanilla extract

Raspberry Sauce:
1 pint raspberries
1 tablespoon, or more, sugar
Lemon juice, to taste
Salt, pinch

Topping:
Freshly sliced peaches and raspberries, to taste

METHOD
For Mousse:
Beat cream cheese with sugar until smooth and fluffy. Add flavoring, salt and lemon juice. Fold in soft whipped cream. Scoop into serving dishes and chill until serving time

For Crumbles:
Combine all together in mixer with paddle attachment until crumbly. Spread into a lined baking sheet and bake 350F until golden brown and fragrant. Cool completely, break up into bite sized pieces

For Raspberry Sauce:
Combine all together in a blender or use a stick blender until puréed. Add more sugar if necessary. Strain to remove seeds and chill until ready to use. 

To Serve:
Top cheesecake mousse with fresh sliced market peaches and raspberries, raspberry sauce and graham crumbles
 
 
FRESHFARM Staff

Oven-roasting summer ripe tomatoes is a great way to bring out their sweetness! Meaty Romas are the best variety for oven roasting, but anything soil-grown and vine-ripened will do the trick. We eat these with poached eggs, on a sandwich, or folded into hot pasta with chopped herbs and grated cheese. They keep for about one week in the refrigerator. You can also freeze them and use them this winter in a roasted tomato soup or pasta sauce. 

Makes approximately  one quart.

INGREDIENTS

3 pounds sun-ripened tomatoes, preferably Romas
5 unpeeled garlic cloves
1/3 to 1/2 cup extra virgin olive oil
5 sprigs fresh thyme or rosemary 
2 teaspoons salt


METHOD

Pre-heat oven to 325 ºF. Wash tomatoes and slice in half length-wise. Place them cut side down on a rimmed cookie sheet (a.k.a  half sheet pan) lined with parchment paper or a non-stick silicone baking mat. Tuck the garlic cloves and herbs among the tomatoes, drizzle with olive oil and sprinkle with salt. 

Bake for one hour, remove pan from oven and carefully turn each tomato over so it is cut side up. Bake for another 45 minutes and check on them. I f you want to cook them longer, lower oven to 300 ºF and cook another 30 minutes.  The tomatoes are done when they are shriveled but still moist. 

Allow them to cool completely and store, along with garlic and any accumulated liquid, in an airtight container.

 

Peach Pie

07/15/2016

 
Adapted from The Washington Post

Concentrating the peach juices before baking helps prevent the filling from being too runny. If you want to make a lattice, check out these step-by-step directions!

serves 6

INGREDIENTS

1 recipe pie crust, for double crusted pie

2 3/4 pounds (about 8 medium; 6 cups sliced) peaches, peeled, pitted and cut into 16 slices each

1 tablespoon freshly squeezed lemon juice

1/2 cup plus 1 tablespoon sugar (4 ounces)

Pinch salt

4 teaspoons cornstarch (about .5 ounce)

1/2 teaspoon pure almond extract

1 tablespoon ice cold butter, cubed

METHOD

Pace the sliced peaches in a large bowl. Sprinkle them with the lemon juice, then the sugar and salt; toss to coat evenly. Let them sit at room temperature for at least 30 minutes and up to 1 hour.

Place a colander over a small saucepan; transfer the peaches and any collected liquid to the colander. Almost 1 cup of liquid should be captured in the saucepan. Place the saucepan over medium-high heat; cook for about 12 minutes, or until the juices have been reduced to a syrupy 1/3 cup.

Roll out your two crusts and place in the refrigerator while you assemble the pie.  You can put the bottom crust in a metal pie dish now if you wish. Pre-heat oven to 375 and place a baking sheet on the lower rack in the oven.

Return the peaches to the large bowl and add the cornstarch and almond extract; toss gently to coat until all traces of the cornstarch disappear.

Pour the reduced syrup over the peaches and toss gently; do not worry if it hardens on contact with the fruit. It will dissolve during baking. Pour the peach mixture into the pie shell.  Dot with tablespoon of cubed butter.

Use a little water to wet the rim of the bottom crust. Carefully fold the top-crust dough in half, and then again into quarters; transfer to the filled bottom crust and gently unfold on top of the peaches. Tuck the overhang under the bottom crust edge and press down all around the top to seal it. Crimp the edges in a decorative fashion and cut four 3-inch slits in the crust to vent steam. Place in the freezer for 30 minutes before baking (skip this step if using glass pie dish).

Bake for 55 minutes, rotate half way though. Cool for a few hours before serving.
 
 
FRESHFARM Staff

Summer squash and zucchini are abundant this time of year, and this delicious salad puts them to good use, along with salty feta, fresh mint, and a garlic lemon dressing. Perfect as a side dish for any summer gathering! 

INGREDIENTS

1 medium zucchini
2 medium yellow squash
1/4 tsp salt
1 clove garlic, minced
2 tbsp mint, chopped
1 tbsp olive oil
1/2 tsp lemon zest
1 tsp lemon juice
1/4 tsp black pepper
1/4 cup feta cheese, crumbled

METHOD

Shave zucchini/squash into thin strips using vegetable peeler. Discard seeds. Place zucchini/squash in a bowl and toss with salt. Combine garlic, mint, olive oil, lemon zest, lemon juice and black pepper for dressing. Whisk. Pour over squash mixture and sprinkle with crumbled feta. Enjoy!