Soul Food Long Beans

Towards the end of the fall season beans and greens can sometimes have a more fibrous texture as the plants respond to the change in weather. Comfort-food cooking methods that have more liquid and a longer cooking time are great for late-season vegetables like these. It may not be trendy to boil vegetables, but some of the traditional methods of braising or simmering greens and beans come from centuries of eating seasonally and finding ways to enjoy everything the crops have to offer. Braising or boiling does not have to be bland. If you are looking for the right spice blend to give some kick to your late season greens and beans, the ladies at Seasonest in Atlanta have developed a line of seasoning blends made from fresh, organic, non-GMO, gluten-free ingredients. The Soul Food blend was perfected by their father who wanted more of the traditional flavors without the additives, preservatives, and sodium commonly found in seasoning blends.  Their line of all-natural seasoning and spice blends are available at many Whole Foods and Fresh Market locations in Georgia and South Carolina, as well as the Chattanooga Market, or online through the Seasonest website.

Ingredients:

1 lb Asian long green beans

1/4 lb bacon

1 Tbs Seasonest Soul Food seasoning

2 cups water

Pickled banana peppers and soft boiled or poached eggs for garnish (optional)

Method:

Trim the long beans to your desired length, then set aside. Cut the bacon into 1 inch pieces then fry it in a heavy bottomed braising skillet or saucepan large enough to hold the volume of the beans. When the bacon is cooked, drain off any excess fat (but leave enough for sauteing the beans). Then add the beans and seasoning and saute for a few minutes. Add the water and cover the pan with a lid. Let the liquid come to a boil, then reduce heat and simmer until the beans are as tender as you like them.

Add more seasoning and salt to taste, then serve with pickled banana peppers and a soft boiled egg.

Burmese-Style Stuffed Butternut Squash Curry

This recipe has traveled around the world through many hands. Pumpkin curries are popular in much of Asia, and can be found with a variety of ingredients and flavors. The dark green skinned kabocha squash is the most common "pumpkin" used in these recipes, but butternut squash works quite well. The small ones are especially well suited for serving single portions stuffed inside the squash. The particular recipe and method listed below came from a Swiss friend named Jerome Gauthey who has spent a year or so working at an orphanage for refugee children in Thailand. And it was his friend and co-worker from Burma who shared the meal with the staff and children whenever there were occasions for celebration. It's a simple recipe that makes use of fresh winter squash, onion, loads of garlic, and a common Thai seasoning blend called Ros Dee. It's hard to know exactly what is in the seasoning packet, but it's essentially pork bouillon, salt, garlic powder, and various umami flavor enhancers.  Ros Dee may be available at your local Asian market, but a good substitute could be homemade pork or chicken broth and plenty of salt. And don't be afraid to assemble your own flavors. Many pumpkin curry recipes also use turmeric, ginger, kafir lime leaves and coconut milk for a sweeter taste.

Ingredients:

6-8 small butternut squash

2 lbs boneless chicken thighs

3 stalks fresh lemongrass

1 large onion

6-8 cloves of fresh garlic

Salt

Oil

Green and red Thai chilies (to taste), plus one small red or yellow onion

*Ros Dee Seasoning, or use pork or chicken broth

 

*Ros Dee Pork Seasoning

Method:

Mince the small onion and about 6-8 Thai chilies. Combine in a bowl with some salt and mash with a mortar & pestle to release their oils and combine the flavors. Set aside.

Cut the neck end of the squash away from the bulbous end, then carefully peel the squash and remove the seeds. The seeded bulb end will be used as bowls for the curry, and can be decorated by cutting slits or designs into them with a sharp knife.

Place the squash "bowls" on a parchment-lined baking dish and set aside. Chop the remaining stem-ends of the squash into bite sized chunks,  cut the chicken thighs into bite sized pieces, slice the large yellow onion into wedges, and mince the garlic. Trim the lemongrass, using the white root ends for the curry. Cut into 3-4 inch pieces.

In a heavy bottomed stock pot, cook the chicken on medium-high heat with a little oil until it is almost cooked through. Add the onion and garlic and continue to cook while stirring until the onions are tender.  Stir in the squash chunks, Ros Dee Seasoning and 1 cup of water (or broth) and lemongrass. Cover and simmer until the squash is tender, but not mushy.

Season to taste with salt and more Ros Dee, garlic or chopped chilies.

Scoop the chicken and squash mixture into the squash "bowls" and return to the baking sheet. Bake at 375 degrees for about 20-30 minutes, or until the squash bowls are fork tender.

Serve with steamed jasmine rice and onion and chili garnish.

Potato and Kale Hashbrown Fritters

Ingredients:

1 1/2 - 2 lbs new potatoes

one medium or large yellow onion

1 bunch of kale, chopped

1/2 cup all-purpose flour

1 large egg

Kosher salt

Black Pepper

1/4  cup canola oil, plus extra for frying

Method:

Shred or grate potatoes in a food processor or with a cheese grater. Place in a large bowl with salted cold water. Let them soak for at least 15 minutes, and up to an hour. Slice the onion into thin strips, and finely chop the kale. Drain the potatoes well, or spread out on a clean cloth and pat dry. Combine all ingredients in a large bowl.

Coat the bottom of a heavy skillet in about 1/4 inch of oil and heat on medium-high heat, but do not let it smoke. Add spoonfuls of the potato mixture to the hot oil and fry on both sides until golden brown. Place on absorbent paper towel to cool.

Garnish with pickled banana peppers and Salmorejo, Tomato and Sweet Pepper Ketchup, or Sweet Pepper Sauce:

Sweet Pepper Sauce:

1 Cup of oven roasted sweet peppers and onions*

Juice from 1/2 lemon or lime

1/4 cup canola or light olive oil

1/2 tsp paprika or smoked paprika

Salt to taste

Method:

Puree all ingredients in a blender or food processor until smooth and thick.  Add a little water if necessary.

*To make the roasted peppers and onions, remove stems and seeds from sweet peppers, then slice.  Toss together with sliced yellow onion, a little oil and season with salt. Bake at 375 degrees until the peppers and onions have browned on the tips.

Sweet or Savory: Butternut Roulade With Local Artisan Nut Cheese Filling

This week we created a savory roulade made from Lebanese-spiced butternut squash, then filled with massaged kale and French Herb Cashew Cheese. But if you have a sweet tooth and want a twist (only slightly) on the traditional pumpkin roll dessert, then the recipe below is a great way to have the same flavors while also using a butternut squash from your CSA share.

Here's the twist: cream cheese frosting is out, and The Green House Cafe Market's Artisan Cinnamon Raisin Cashew Cheese is in! If you have not met Barbara Woody and Jerri Lane Price at one of the local farmer's markets then scoot on down and say hi. In addition to the nutritional benefits, their fermented nut cheeses really make these roulades burst with flavor.

Butternut Roulade with Cinnamon Raisin Nut Cheese Frosting

This recipe is "southern-sweet" as it's written, which is in keeping with the popular pumpkin roll dessert. However if you have a more "European-sweet" palate, then reduce the sugar in the batter to 1/4 cup, and 2 Tbs for the egg whites. And for the filling: mix small amounts of powdered sugar and brandy into the cashew cheese until it is sweet enough for your taste, and soft enough to spread.

Ingredients:

2/3 cup all purpose flour

1 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp baking powder

4 egg yolks

1/2 tsp salt

1 tsp vanilla

1/3 cup sugar

1 cup butternut squash puree

4 egg whites

1/4 cup sugar

8 oz cinnamon raisin cashew cheese

1 lb 10-x powdered sugar, plus extra for dusting

Brandy (up to 2 oz)

Method:

Preheat oven to 375 degrees.

Peel the butternut squash and remove seeds. Chop into 1-inch cubes and place in a glass baking dish. Drizzle with some oil, then season with a little kosher salt, a generous sprinkle of cinnamon and cloves, then bake for about 45 minutes, or until the squash is soft and beginning to brown on the edges.  Remove from the oven and puree until smooth. You can do this step ahead of time and refrigerate or freeze.  Make sure the squash is thawed completely before using in this recipe.

Grease (with oil, shortening, or butter) a large piece of parchment paper that will cover the bottom and sides of a 10 inch x 15 inch jelly roll pan. Lay the prepared parchment inside the jelly roll pan, and press into the corners to shape the parchment inside the pan.

Combine the flour, cinnamon, cloves, and baking powder in a small bowl and set aside.

In a large mixing bowl or stand mixer: beat the egg yolks, salt, and vanilla for 5 minutes on medium speed. Add 1/3 cup of sugar slowly while continuing to mix. The yolk mixture should turn lemon colored and have a light texture. Add the Butternut squash puree and mix until combined, followed by slowly adding the flour mixture until smooth.

In a separate bowl with clean, oil-free utensils, whisk the egg whites with a hand mixer until it begins to turn to a fine white foam but is still quite loose. Sprinkle in 1/4 cup of sugar slowly while continuing to beat the whites until soft peaks form. Do not mix until dry as this can cause the cake to crack when rolled.

Gently fold the whites into the batter, then pour into the prepared jelly roll pan. Smooth with a spatula until the batter is evenly distributed.

Place in the center of the preheated oven and set the timer for 12 minutes. When the cake is cooked it will pull away from the edges of the parchment and be springy to the touch. Do not over cook the cake or it will split when rolled.

Remove from the oven and cover the cake with a cotton tea towel (not terrycloth). Then place a large board or tray that is larger than the 10 x 15-inch baking sheet on top of the tea towel. Using oven mits, clasp the board and baking sheet together and flip the cake upside down to invert it onto the cloth-covered board. Remove the parchment paper and fold one edge of the tea towel over the edge of the cake, then begin to gently roll the cake and towel together. Doing this while the cake is hot out of the oven will help it to shape into a spiral. Let cool. Tip: If you want more small slices, roll the long side of the cake. If you want fewer large slices, roll the short side.

Meanwhile, make the frosting by gently combining the Cinnamon Raisin Cashew Cheese with the powdered sugar and brandy. Add sugar and brandy a little at a time, tasting for sweetness and checking for a soft, spreadable texture.  If the icing is over-mixed it will turn to a fudge-like consistency (which tastes really nice if you want fudge, but is not great for spreading on a roll cake).

When the cake is cooled, gently unroll. Spread the icing over the cake, then roll again and let rest on the seam. Dust with powdered sugar and garnish with chopped pecans.

Savory Butternut Roulade with French Herb Cashew Cheese and Kale

Ingredients:

2 small butternut squash, or 1 large (about 3 lbs)

1/2 cup all purpose flour

1 tsp baking powder

4 eggs, separated

1/4 cup chopped onion

4 cloves of fresh garlic

olive oil

juice from one lemon

Lebanese spice blend or a mixture of mint, cumin, coriander seed, chiles, cinnamon, onion, garlic, black pepper, and cardamom

kosher or sea salt to taste

1 Tbs honey (optional)

1 bunch of kale

8 oz French Herb Cashew Cheese

Sauce:

1/2 cup fresh mint leaves

1/4 cup almond milk

2 oz French Herb Cashew Cheese

Method:

Preheat oven to 375 degrees.

Remove stems from the kale, wash the leaves and spin or pat dry with a cloth.  Chop finely, then place in a bowl with a little salt and some olive oil. Massage until the kale turns bright green. Set aside.

Grease (with oil, shortening, or butter) a large piece of parchment paper that will cover the bottom and sides of a 10 inch x 15 inch jelly roll pan. Lay the prepared parchment inside the jelly roll pan, and press into the corners to shape the parchment inside the pan.

Combine the flour and baking powder in a small bowl and set aside.

Peel the butternut squash and remove seeds. Chop into 1-inch cubes and place in a glass baking dish. Drizzle with some oil, then season with a little kosher salt, and the Lebanese spices. Then bake for about 45 minutes, or until the squash is soft and beginning to brown on the edges.  Remove from the oven and place in a blender or food processor with the chopped onion, garlic, lemon juice, and honey. Puree until smooth, or leave a little texture if so desired. Season to taste. Place the puree mixture in a stand mixer or a large bowl. Mix in the egg yolks until combined, then slowly add the flour until combined evenly.

In a separate bowl with clean, oil-free utensils, whisk the egg whites with a hand mixer until soft peaks form. Do not mix until dry as this can cause the cake to crack when rolled.

Gently fold the whites into the batter, then pour into the prepared jelly roll pan. Smooth with a spatula until the batter is evenly distributed.

Place in the center of the preheated oven and set the timer for 12 minutes. When the cake is cooked it will pull away from the edges of the parchment and be springy to the touch. Do not over cook the cake or it will split when rolled.

Remove from the oven and cover the cake with a cotton tea towel (not terrycloth). Then place a large board or tray that is larger than the 10 x 15-inch baking sheet on top of the tea towel. Using oven mits, clasp the board and baking sheet together and flip the cake upside down to invert it onto the cloth-covered board. Remove the parchment paper and fold one edge of the tea towel over the edge of the cake, then begin to gently roll the cake and towel together. Doing this while the cake is hot out of the oven will help it to shape into a spiral. Let cool. Tip: If you want more small slices, roll the long side of the cake. If you want fewer large slices, roll the short side.

When the cake is cooled, gently unroll and spread the French Herb Cashew Cheese over the surface of the cake, then a layer of massaged kale. Carefully roll again and tuck the towel around the outside to hold in place until ready to serve

Prepare the sauce: Puree the mint, 2 oz French Herb Cashew Cheese, and milk until smooth.  Slice the roulade and drizzle each serving with a little mint sauce.

Butternut Squash Pound Cake with Rosemary & Orange

Ingredients:

1 3/4 cups organic sugar

8 oz European style cultured butter or unsalted butter

5 fresh eggs

2 cups cooked butternut squash, mashed (About one 2lb whole squash). See Winter Squash: How to prepare for recipes

1 1/2 cups Sonrisa Farm stone ground whole wheat flour

1 1/2 cups unbleached all purpose flour

2 tsp kosher salt

1 tsp baking powder

2 tsp vanilla, or vanilla bean infused brandy

1 cup sour cream

Minced fresh rosemary leaves

Zest from one large orange

Glaze:

The best icing for this cake is drizzled Maple Cream. If you don't have a jar of pure maple creamy goodness on hand, you can make a maple glaze by combining 2 Tbs butter with 1/4 cup pure maple syrup in a saucepan over medium heat. Remove from the heat and stir in 1 cup of powdered sugar. Drizzle immediately onto the cooled cake.

Method:

Preheat oven to 350 degrees.

Prepare a 10-cup bundt pan with baking spray, or the old fashioned way with butter or shortening and a dusting of flour or sugar.

Combine stone ground whole wheat and all purpose flour, salt and baking powder in a medium bowl and set aside.

With the paddle attachment set on a stand mixer whip the butter and sugar together on medium speed until it is fluffy. Add the eggs one at a time, mixing for about a minute with the addition of each egg. Add the mashed butternut squash and mix on low speed until smooth. Then add the flours mix until combined.  Fold in the sour cream, orange zest, rosemary, and vanilla.

Pour the batter into the prepared bundt pan, leaving about 3/4 of an inch head space. Place into the preheated oven and bake for 1 hour and 15 minutes, or until a skewer comes out clean.

Turn the cake out of the pan and let cool.  Drizzle with maple cream or maple glaze.