Blistered Shishito Peppers – recipe from Farmer Diane
A couple of handfuls of fresh shishito peppers
1-2 tablespoons of good quality olive oil (just enough tovc coat the bottom of the pan)
A few pinches of sea salt
You’ll be cooking the pepper whole so do not remove the stem. Heat the olive oil in a large heavy cast-iron pan over medium heat until it simmers. Turn heat up to high and add the peppers in a single layer. Don’t crowd them; cook in more than one batch if needed, but they need to have space to brown rather than steam. Once you’ve added the peppers to the pan, do not stir; let them site in place for about 2 minutes to allow them to brown or blister. Toss the peppers and then let them sit again for another 2 minutes. Toss more frequently for 1-2 minutes after that, until peppers are lightly charred (they should be brown rather than black) on the outside and very tender. Spread on a plate and sprinkle generously with sea salt flakes. Serve immediately. Use the stems to hold onto the peppers, suck the meat off the ends, then discard stems. Farmer Diane challenges you not to tear through a plate in less than five minutes time!
Onion Cheese Mashed Potato Puffs Recipe
Tired of the same old potato side dish? Try these simple mashed potato puffs flavored with Cheddar cheese, chives, and Parmesan. They are quite easy to make and not as heavy as most potato sides.
4 medium russet potatoes, peeled and diced
1/2 cup warm milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1 large egg, lightly beaten
1/2 teaspoon baking powder
2 teaspoons all-purpose flour
1/2 cup fine-shredded Cheddar cheese
2 Tablespoons fresh snipped chives
1/4 cup (about) grated Parmesan cheese (not the canned stuff)
Boil potatoes in salted water until fork tender. Drain thoroughly and return to the pot. Add milk, onion powder, and salt. Mash until no lumps remain. Whisk together flour and baking powder. Add to the mashed potatoes, along with the beaten egg, and whisk until combined. Fold in Cheddar cheese and chives.
Preheat oven to 350 F. Line a baking sheet with non-stick foil.
Spoon or pipe rounds (about 2 inches in diameter) onto prepared pan. Sprinkle with Parmesan cheese. Bake about 20 minutes until puffed and golden. Let cool for 5 minutes before serving. Yield: 8 to 10 servings (about 20 potato puffs)
Swiss Chard Gratin from: http://www.wholefoodsmarket.com/recipe/swiss-chard-gratin
2 bunches Swiss chard leaves, chopped (about 8 cups
packed)
1 cup water
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, more for the baking dish
1 cup low fat milk
2 tablespoons unbleached white flour
Sea salt and freshly ground black pepper
1/4 cup grated Comté or Parmesan cheese, divided
1 tablespoon whole wheat bread crumbs
Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.
Potato, Green Onion, and Parmesan Frittata
Frittatas make for a delicious supper, somehow more formal and less thrown together than scrambled eggs. Once you’ve mastered the basic frittata method, the variations are up to you.
Substitute a heaping 1/2 cup crumbled goat cheese for the potatoes. Or, instead of the green onions, add 1/2 cup diced bacon or pancetta, fried and drained. Other good frittata fillers include fresh herbs, diced ham, and roasted asparagus. You may like more cheese, too.
¾ lb. small, firm red potatoes (1½ cups sliced)
3 Tbsp. unsalted butter
1 cup thinly sliced green onions, greens included
¼ tsp. salt
~ Freshly ground black pepper, to taste
4 large eggs
½ cup freshly grated Parmesan cheese
Boil potatoes in lightly salted water until just tender, or until you can easily insert a paring knife into one, about 10 minutes. Drain. When cool enough to handle, cut into very thin slices, about ⅛-inch to ¼-inch thick. Set aside.
Preheat broiler.
In a small pan over medium-low heat, melt 1 tablespoon of the butter. When the butter foams, add the green onions, and sauté until they wilt, but are still bright green. Scrape the onions onto a plate to cool. Set aside.
Set a 10-inch nonstick skillet with a heat-proof handle over medium-low heat. Lightly beat eggs in a mixing bowl with salt, pepper, and Parmesan. Add potatoes and green onions and stir gently to mix.
Add remaining 2 tablespoons butter to the skillet. When it foams, add the egg mixture and shake the pan gently until the mixture lies evenly in the pan. Turn heat to low. Once the edges and the bottom of the frittata have set, and only the center is runny, run the pan under the broiler until the eggs are just set. Immediately slide the frittata out of the pan and serve.
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