Home Grown Cooking Class, the Recipes Edition
We had our final cooking class of the season last week and though the group was small the class was a huge success! Smaller numbers allowed each and every person to get in the kitchen and get their hands dirty which was so much fun. In the end it felt more like a party than a class and, as is typical with me at parties, I forgot to take any pictures. Like not even one. You’ll just have to take my word for it that the food is as beautiful as it is tasty; Chef Juanita just never disappoints.
One very exciting change to this last class was that it was streaming live across the interwebs – for real – cause we are so hip like that. AND this amazing new technology is going to be offered again for the classes this spring! That’s right, even if you can’t quite swing an evening out of the house, even if you happen to be a fan of the farm via reading this blog (Thanks, Mom!), even if you’ve always wanted to go to a class but would much rather attend in your PJs, we’ve got a solution for you: live streaming, baby. Live. Streaming. Watch the blog or check your email if you’re an HGF member for more details.
As for the recipes this week, you should really try them all. We attempted to pick a favorite but found we couldn’t decide between the hash (perfect for a Christmas brunch), the empanadas, and the amazing dairy-free ice cream.
NOTE: All recipes courtesy of Chef Juanita Barrientos at Crav.
SWEET POTATO, TURNIP, & APPLE SKILLET HASH
1 Tbsp. coconut oil or ghee
3 tsp. whole cumin seeds
2 tsp. ground coriander
½ tsp. chili flakes, plus more for garnish
a few generous pinches sea salt
2 red onions
3 medium sweet potatoes (1 pound), scrubbed and cut into cubes
3 small turnips
2 small apples of your liking
½ cup – ¾ cup water or vegetable broth
organic, free-rage eggs, as many as you’d like
½ cup cilantro, roughly chopped
Serve with:sliced avocado, lime wedges, bread or tortillas, hot sauce, extra cilantro, flaky sea salt, and freshly ground black pepper
1. Crush the cumin and coriander seeds in a mortar and pestle (the bottom of a drinking glass will work in a pinch!). In a large skillet, preferably cast-iron, melt the oil over medium heat. Add the spices, including the chili flakes and cook until fragrant, about 1 minute.
2. Add the onions, a few pinches of salt, and stir to coat. Reduce the heat to medium-low and cook the onions, stirring occasionally, until they have caramelized, about 20-30 minutes.
3. Add the sweet potatoes, turnips, apples, and toss to mix with the onions and spices. Add about ½ cup water or broth, cover skillet with a lid and let cook undisturbed for 15 minutes, this will allow the sweet potatoes to steam. If the potatoes are not cooked through, put the lid back on and cook for another five minutes or so, adding more water if necessary. If there is water in the pan remaining, simply remove the lid and allow it steam off.
4. To cook the eggs, make a few divots in the hash and crack eggs into them. Put the lid back on and allow the eggs to cook for about 3-5 minutes. Alternatively, you can put the whole thing, without the lid, under the broiler. What you’re after is eggs whose whites have set, but yolks are runny.
5. Just before eating, sprinkle the top with chopped cilantro and some extra chili flakes. Serve with avocado and lime wedges on the side, and crusty bread or tortillas. Allow each person to scoop out their own portion and eggs. Enjoy hot.
CABBAGE & RADISH SLAW
¼ cup lime juice
1 T local honey
1 clove garlic, minced
1 T oregano, preferably Mexican oregano
4 cups shredded green and red cabbage
1 bunch collard greens, shredded
½ medium onion, thinly sliced
1 bunch cilantro
2 small bunches radishes, thinly sliced
Freshly ground pepper and salt, to taste
Prep all of your ingredients. Mix in a large bowl and set aside until ready to serve.
ROASTED FALL VEGETABLE EMPANADAS
Yield: Makes 12
2 cups masa harina
1 cup spelt flour
1 tablespoon baking powder
1 teaspoon extra virgin olive oil or coconut oil
1/2 teaspoon salt
2 1/2 cups warm water
Vegetable oil to a depth of 1-inch (for pan-frying; you may also bake them)
½ head broccoli, small chop
½ head cauliflower, small chop
½ lb. Brussels sprouts, quartered
2 red peppers, diced
1 jalapeno, minced
2 yellow onions, small dice
2 cloves garlic minced
2 t. ground cumin
2 t. chili powder
2 oz goat cheese or any cheese of your liking
salt & freshly ground pepper, to taste
1. In a large bowl thoroughly mix the flours and baking powder. Add the oil and salt and mix well. Add water to give the dough the consistency of soft cookie dough. Divide into 12 balls and cover with plastic wrap.
2. Preheat your oven to 425. In a large bowl, combine your chopped veggies (broccoli, cauliflower, Brussels, red pepper), with 2 T olive oil, salt, and pepper. Place on baking sheets, and bake for about 20 minutes until golden brown.
3. In a large skillet, heat 1 T. olive oil. Add onion, garlic, cumin, and jalapeno . Saute for about 10 minutes, until onion are soft. Remove from heat and add roasted veggies and cheese.
4. If using a tortilla press, flatten a ball of the dough between sheets of plastic to make a medium-large (5-inch) tortilla. Remove the top piece of plastic. Set aside and continue to make tortillas.
5. Add your filling to one side of the tortilla, then fold in half and press edges together with a fork creating a seal.
6. Shallow fry in a little oil until golden brown, about 2 minutes on each side. Or you may bake them at 375 for 20-25 minutes. Before baking brush with a little coconut or olive oil.
7. Drain on paper towels and keep warm in a 250 degrees F oven. Best when served warm.
RED CHILI OIL (a lovely addition to the empanadas)
1 ½ cups dried Ancho chilies
1 cup of peanut oil
2 cloves of garlic
1. In a shallow pan, add oil, dried chilies, and garlic cloves. Turn heat to medium-low and let simmer for 15 minutes, stirring every few minutes until chilies have darkened and garlic is golden brown.
2. Remove from heat and remove garlic cloves. In a food processor pulse chilies and oil a few times, until chilies are finely chopped.
3. Season to taste. Set aside until ready to serve.
CHRISTMAS CRANBERRY SWIRL ICE CREAM
1 ½ cups fresh cranberries
6 T coconut sugar or brown sugar
1 (3 inch) cinnamon stick
1 inch piece of ginger
½ cup fresh orange juice
1 T fresh orange zest
2 (15oz) can full fat coconut milk
½ cup local honey
pinch of salt
1 t. vanilla
½ t. ground cinnamon
⅛ t. ground clove
1 T arrowroot starch or cornstarch
2 T Cointreau (optional)
1. Combine cranberries, sugar, cinnamon stick, ginger, and orange juice in a saucepan. Simmer until cranberries have popped and juices reduce, 30 to 40 minutes. remove cinnamon stick and ginger, puree and stir in the orange zest. Cool completely. Combine all except for ¼ cup of the coconut milk, honey, salt, vanilla, and ground spices in a saucepan. Bring to simmer over medium heat.
2. In a small bowl, whisk the remaining milk and arrowroot starch until the mixture is smooth. Stir into the coconut milk base and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in Cointreau (if desired), cover and chill until completely cooled!
3. Freeze the coconut base in an ice cream maker according to manufacturer’s directions. At the ending of freezing add in the reserved cranberry sauce. Turn machine on to swirl. Serve immediately or transfer to a plastic container and freeze for later. 🙂