Farmer Heather

Savory Tempeh and Vegetables

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 to 6 people Ingredients 4 tbsp               oil or butter, or a mix of the two 4                      3-4’’ strips of kombu seaweed 3                      cloves garlic, minced 1 tbsp               ginger root, peeled and minced 1 tsp                 rosemary or sage 1 cup                water 1 tbsp               maple syrup 2  medium onions, cut in ½-inch slices 1½ lb   squash, seeded & cut in 2” chunks 2 parsnips, peeled and…

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Œufs florentins avec épinards

De The Greengrocer’s Kitchen, par Pete Luckett Ingrédients 1 1/2 lbs épinards 1/3 tasse de crème épaisse noix de muscade fraîchement moulu 6 c. à thé beurre 6 petites tranches de jambon 6 gros œufs 2 c. à soupe d’herbes fraîches de votre choix sel et poivre noir fraîchement moulu Instructions Préchauffer le four à 350F. Verser environ 1/2 pouce d’eau dans une grande casserole allant au four, et placez-le sur la grille du centre du four. Graisser un grand…

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Baked Eggs Florentine with Spinach

From The Greengrocer’s Kitchen, by Pete Luckett Ingredients 1 1/2 lbs spinach 1/3 cup heavy cream freshly ground nutmet 6 tsp butter 6 small slices cooked ham 6 large eggs 2 tbsp fresh herb of your choice salt and freshly ground black pepper Directions Preheat the oven to 350F.  Pour about 1/2 inch of water into a large roating pan, and set it on the centre rack of the oven.  Grease a large ovenproof dish, or 6 ramekins. Pack the…

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Chou braisé

Chou braisé Ingrédients: • 1 tête de chou vert • 3 c. beurre (n’hésitez pas en ajouter plus!) • 1-2 carottes, coupées en rondelles (facultatif) • flocons de piment rouge (facultatif) • 1-2 cuillères à soupe vinaigre balsamique (facultatif) • Sel et poivre au goût Préparation: 1. Couper le chou en deux, coupez et jetez le cœur, couper le chou en grandes tranches. 2. Faire fondre le beurre dans une grande poêle à feu moyen-vif. Ajouter le chou, le sel…

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Tomato Confit

Tomato Confit From Thomas Keller’s ‘Bouchon’ cookbook Ingredients: 2 lbs cherry tomatoes ½ cup extra virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper 2 tsp thyme Preparation: 1.Cut cherry tomatoes in half. Toss with olive oil, salt, pepper and thyme.  Spread on an oiled baking sheet. 2. Slow roast at 250F for 5 to 6 hours, or until tomatoes are dried about halfway through; they will have shrunk but should still be moist.  Let cool on…

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Braised Cabbage

Braised Cabbage Ingredients: 1  head green cabbage 3 Tbsp. butter (feel free to add more!) 1-2 carrots, cut into rounds (optional) Red chili flakes (optional) 1-2 tbs balsamic vinager (optional, for enhancing sweetness of cabbage) Salt to taste Preparation: Cut cabbage in half, cut out and discard core, and slice cabbage into large wedges. Melt butter in a large frying pan or saute pan over medium-high heat. Add cabbage, sprinkle with salt and chili flakes, and add vinegar and 3…

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Asian Sauté With Bok Choy

A large bok choy 4 garlic gloves (or more if you really love garlic) Olive oil Fresh grated ginger Teaspoon of sesame oil A few drops of tamari (soy sauce) Sesame seeds for garnish   Wash the bok choy well and chop the stems and leaves (yes, you can eat the whole bok choy!) into strips. Chop the garlic and cook it in a pan with the olive oil and the fresh ginger, over a medium heat.  As soon as…

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