Posted: June 17th, 2010 | Author: yankeecook | Filed under: Appetizers and Dips, Cheese, Pescatarian, Side Dishes and Vegetables, Vegetarian, Yankee Cook Recipes | Tags: Cheese, Farmers Market, Greens, Onion Scapes, Pescatarian, Vegetarian | 2 Comments »
Farmers Market season is back. Thank goodness. This time of year, there is an abundance of greens – young kale, chard, lettuces and cabbages – all so fresh and bright, they emit the aromas of spring’s sun and rain. You can taste the photosynthesis, they’re that fresh.
There are plenty of wonderful things to make with greens. Salads and sautés spring to mind. This quesadilla recipe is like baking them into a little present. Greens are sautéed beforehand to reduce their volume and remove some moisture. Onion scapes add an additional layer of savory-sweetness, as well as texture.
I used Neighborly Farms Monterey Jack cheese and Grafton Cheddar, both from Vermont, but check your farmers market for local cheese artisans.
Green Market Quesadilla - serves 4 – 6
6 onion or garlic scapes, finely chopped
1 T olive oil
1 lb fresh young mixed greens – pepper greens, young kale, young chard, baby bok choy, etc
4 ounces Monterey Jack, grated
2 ounces Cheddar, grated
6 – 8 inch tortillas
Remove any tough stems from the greens. Loosely chop all greens. Combine the grated cheeses in a shallow dish.
Heat olive oil in a large frying pan over medium. Add chopped scapes and sauté for 5 minutes until softened and bright green.
Add greens, cover and cook until wilted, about 5 minutes. Remove the cover and cook an additional 5 minutes, allowing excess moisture to evaporate off.
Preheat oven to 375.
Sauté scapes in olive oil for 3 min over medium heat. add greens and cook down until wilted and some moisture evaporates off – about 5 minutes.
To assemble each quesadilla, lay tortilla on a work surface and cover one half with a layer of cheese. Cover the cheese with greens. Top the greens with more cheese. Fold the tortilla in half so that the bare side covers the stuff side.
Helpful hint: In order to evenly distribute the cheese and greens for each quesadilla, it helps to divide the cheese and greens into 6ths (see pic).
Arrange quesadillas on a parchment lined baking sheet. Bake for 10 minutes until cheese is melted.
Serve hot as an appetizer or main dish. Great to serve while watching the World Cup!
Ingredient origins: scapes and greens – Massachusetts; olive oil – Italy; Monterey Jack and Cheddar cheeses – Vermont; Tortillas -Rhode Island.
Posted: November 10th, 2009 | Author: yankeecook | Filed under: Beef, Sauces, Yankee Cook Recipes | Tags: Beef, Greens, Organic, Side Dishes and Vegetables, Teriyaki, Yankee Cook Recipes | 3 Comments »
I ran into a vegetable I’d never seen before at the farmers’ market the other day. Lush and green with little yellow flowers, it looked almost like broccolini. I asked the vendor what it was and he replied, “Summer Jean.”
He said that although you could eat it raw, it’s best cooked in stir-fries. He described it as lemony and peppery, and that the stalk has the same texture as a potato, rather than being stringy like other cooking greens and that the flowers also have a lemony flavor.
Let me tell you. The man’s legit. This may be my favorite green. The leaves have a hearty flavor, without any hint of bitterness. The stems are delicate and not at all woody. The flowers have a mild, pleasant flavor and powdery mouthfeel. Only a light saute/steam and they were perfectly tender, without getting completely wilted.
I decided to make a beef teriyaki to go along with the lightly sauteed Summer Jean. I kept the flowers raw, using them as an edible garnish because I just can’t bring myself to cook a flower. Except zucchini blossoms. They’re asking for it.
The teriyaki sauce packs a salty-sweet punch at first, but finishes with a mellow, maple-ginger flavor. Just the thing to prepare the palate for the beef.
I started off making a batch of my teriyaki sauce. I then used one half of the batch to marinate the beef and the other half to make the sauce.
Yankee Cook’s Maple Teriyaki Sauce – makes about 1 1/2 cups
1/2 C tamari soy sauce
1/2 C mirin
4 T maple syrup
2 T toasted sesame oil
2 T grated ginger
In a small saucepan, whisk together all ingredients until well blended.
If making just the sauce, continue by simmering over medium-low heat for 20 minutes, thickening to desired consistency. Be sure not to burn the ginger.
If making Maple Teriyaki Beef, continue as directed below.
Maple Teriyaki Beef - serves 2 – 4
1 1/2 C Maple Teriyaki Sauce (see above)
1 – 1 1/2 lb sirloin steak tips
1 t sesame seeds
Spread beef evenly in a marinating dish and cover with 3/4 C of the teriyaki sauce.
Marinate for 1 hour in the refrigerator, turning the meat halfway through.
Remove from marinade, drain well and dry the meat with paper towels. Discard marinade.
In a small saucepan, simmer remaining teriyaki sauce over medium-low heat for 20 minutes, until desired consistency is met. Be sure not to burn the ginger.
Meanwhile, grease the flat side of your trusty cast aluminum skillet with olive oil and heat to medium high. Cook the beef on the skillet, turning occasionally until browned and to desired doneness.
Remove meat from heat and place in a large heat resistant bowl. Toss with 1/2 t sesame seeds.
Plate and drizzle with teriyaki sauce and remaining sesame seeds.
Simple Summer Jean – serves 2 – 4
1 bunch Summer Jean
2 cloves garlic
1 – 2 T olive oil
Remove flowers from Summer Jean, if any. Set aside for garnish.
Rinse Summer Jean. Discard the any browned bottoms and finely slice the Summer Jean from stems up. Peel and slice the garlic.
Heat olive oil in a skillet over medium heat. Add garlic to soften 1-2 minutes. Add the Summer Jean. Toss to coat in the oil. Lower heat, cover and let steam for 10 minutes until tender-crisp.
Hum Seals and Crofts’ “Summer Breeze” for the next three days…
makes me feel fine…
jasmine…
sigh.
Ingredient origins: Summer Jean – New Hampshire; Maple syrup – Vermont; Organic garlic, beef – New Jersey; Ginger, sesame seeds – California, Olive oil – Italy; Tamari soy sauce, mirin – Japan.
Farmers Market season is back. Thank goodness. This time of year, there is an abundance of greens – young kale, chard, lettuces and cabbages – all so fresh and bright, they emit the aromas of spring’s sun and rain. You can taste the photosynthesis, they’re that fresh.
