greenbuffalofood.com recipe blog
Sunday, February 20, 2011
Kohlrabi Risotto
Wednesday, February 2, 2011
Almond-Garlic Beets
1 head of garlic, roasted (GBFood)
1 Tablespoon of olive oil plus some for basting
3/4 cup whole almonds, toasted
1/2 teaspoon salt
1 Tablespoon lemon juice
1 Tablespoon balsamic vinegar
1 Tablespoon water
1. Set oven to 425 degrees. Line a jelly-roll pan with nonstick foil.
2. Chop the top 1/3 of garlic head and remove as much of the papery outside as possible. Over another piece of aluminum foil, baste the garlic with olive oil. Wrap the garlic up loosley, so that steam can ecscape from the top. Place the head of garlic and the beets on the jelly-roll pan and roast for about 45 minutes. Remove pan from the oven and let cool. Turn oven to 350 degrees, and toast almonds for 10 minutes, or until fragrant. Remove from oven and let cool.
2. In a food processor, blend almonds until they make a powder. Remove 5-7 (depending on how much you like garlic) cloves from their paper and add to the processor. Add salt, pepper, and cayenne, blending until combined. While food processor is running add the lemon juce, vinegar, and water through the top. This will make a dough ball inside the machine, just make sure to stir it around some so that everything is combined evenly.
When beets are cool enough to handle, peel skin from them and coarsely chop. Mix the almond-garic paste with the beets and serve warm.
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Wednesday, January 26, 2011
Daikon Stir-fry & Jasmine Rice
Thursday, January 20, 2011
Mustard Greens with Cauliflower
Thursday, January 13, 2011
Mushroom, Potato & Leek Pies
Ingredients:
1/2 lb. fingerling potatoes (GBFood)
2 Tablespoons olive oil
1 large onion, chopped
1 large leek, cut in half lengthwise, rinsed and thinly sliced (GBFood)
2 Tablespoons butter
2 garlic cloves, minced
2 Portobello mushroom, washed, stems removed, sliced, and coarsely chopped (GBFood)
10 Crimini mushrooms, washed, stems trimmed, and quartered
½ cup beef broth
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh thyme, chopped
2 Tablespoons of Worcestershire
4, 10 oz. buttered pastry dishes or ramekins
For crust:
1 ½ cups flour
½ teaspoon salt
½ cup cold butter, sliced
2 Tablespoons vegetable shortening
4-5 Tablespoons ice water
1. In a 3-quart saucepan, add potatoes and enough water to cover, plus 2 inches. Bring to a boil over high heat. Reduce heat and cook for 10 minutes. Remove from heat and drain rinsing immediately with cold water. Set aside to cool.
2. To make crust, mix together in a medium bowl flour, salt, butter, and shortening. Use a pastry blender until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, blending with a fork, until dough is just moist enough to come together.
3. Divide dough into 4 equal portions and shape into balls. On a lightly floured board with floured rolling pin, roll out each ball into a 10 inch round. Gently fit each dough into pastry dish, leaving dough open and hanging over the edges. Set aside.
4. In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and leek, stirring frequently as to not burn the leek, cooking until very tender, about 10 minutes. Remove from heat and transfer to separate bowl. Set aside.
5. Return Dutch oven to stove over medium-low heat. Melt butter, and add garlic sautéing for 1 minute. Add mushrooms, stirring for 3 minutes. Add broth, salt, pepper, and thyme. Cook for 10 more minutes, stirring often.
6. Meanwhile, chop potato into small bite-size pieces.
7. Return potatoes, onion-leek mixture, and Worcestershire sauce to Dutch even, stirring to combine. Turn off heat and spoon mixture evenly into the 4 prepared crusts. Fold crust edges up and over mixture leaving an opening in the center.
8. Place the 4 dished on a jelly-roll pan, and place 1 large sheet of tin foil over the top. Put the pan into the oven before turning on the oven. Set oven to 400 degrees F. When oven reaches temperature, cook for 20 minutes. Remove foil and cook for another 20 minutes, until bubbling and crust in browned.
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