Servings: 6 to 8 servings
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
½ cup sugar
3 egg yolks
½ cup cornstarch
1 cup flour
1¼ teaspoons baking powder
4 or more Christmas Pears to fill tart (depending on size), and sliced,
2 teaspoons ground cinnamon
3 tablespoons sugar
Preheat oven to 350 degrees F. In a large bowl, beat the butter, vanilla, ½ cup sugar and egg yolks. Add the corn starch, flour, and baking powder, beating until the batter is well mixed and has a dough like consistency.
Stir together and set aside the cinnamon and sugar. Place the mixture in a greased 8-inch square or 9-inch round baking pan, pressing the dough onto the bottom and sides of the pan. Top with the Christmas pears and sprinkle with cinnamon and sugar. Bake for 1 hour. This torte can also be made with your favorite choice of fruits.
*** To soften pear's cook sliced pears with a little water and sugar until soft. ***
2 HEADS BROCCOLI, CUT INTO SMALL PIECES
1/2 CUP GOLDEN RAISINS OR DICED CRANBERRIES
1/2 SMALL ONION, RED OR WHITE DICED
1/2 POUND BACON, COOKED AND CRUMBLED
3/4 CUP OF CASHEW NUTS
1-1/4 CUPS MAYONNAISE
3-4 TABLESPOONS RED WINE OR BALSAMIC VINEGAR
1/3 CUP SUGAR
IN A LARGE BOWL, MIX TOGETHER ALL THE SALAD INGREDIENTS.
IN A SMALL BOWL , WHISK TOGETHER THE DRESSING INGREDIENTS,
THEN STIR INTO THE SALAD UNTIL WELL MIXED.
CHILL AND SERVE.
Pumpkin Enchilada Sauce
15 oz. Pumpkin Puree
1 tbsp Tomato Paste
1 1/2 cups vegetable broth
1 chipotle chili in adobo ( remove seeds for less heat)
The juice of half a medium lime
1/2 tsp cumin
1/2 tsp garlic power
1/4 ceylon cinnamon
1 tsp salt
1 1/2 medium ripe fresh avocados- halved, pitted and peeled
5oz plain Greek yogurt
1/4 cup fresh cilantro-roughly chopped
Juice of one fresh medium lime
1 clove of garlic-finely minced
1/2 tsp salt
1/4 cup vegetable broth
1/2 cup pumpkin puree
Pumpkin Enchilada Sauce
Combine all ingredients in blender, and blend until smooth. Put to side.
Pumpkin Avocado Creme
Combine all ingredients in a food processor or a blender until well combined and smooth. Set a side
1- Cover bottom of a 9x13 pan with pumpkin enchilada sauce 2- Assemble tortillas- spread a layer of avocado crema on tortilla, top with shredded Mexican style quesadilla cheese, Add 1 1/2 teaspoons of seasoned black beans, add 1 1/2 tablespoons of shredded chicken and a bit more cheese. Repeat the process with each tortilla, fold like a burrito and place in baking dish. ( Seem side down)
3- Pour remaining pumpkin enchilada sauce over the top of the rolled tortillas. Cover completely. Top with cheese until covered.
4- Bake for about 25 minutes, until the cheese is all melted and the edges are bubbling.
5- Remove from oven and top with chopped fresh cilantro, sliced avocado, and pumpkin seeds.
Optionally Serve enchiladas with shredded lettuce, diced red onions, sliced jalepeno, extra pumpkin avocado crema, Mexican crema and lime wedges.
***** Quesadilla Cheese ( sold at Walmart) ENJOY!!!!!!!!!
THIS RECIPE WON FIRST PRIZE AT THE SUMMITT FARMERS MARKET 10/15/23
CONGRATULATIONS THERESA CASSIDY!!!!!!!!
4 different varieties of mushroom;
.2 tablespoons of olive oil.
1 tablespoon butter
1/2 cup dry white wine
Medium size red onion, chopped
1/2 teaspoon of Hungarian or smoked paprika
Teaspoon of dry oregano
Saute choice of 4 varieties of chopped mushrooms in 1 tablespoon of olive oil in iron skillet until lightly brown
Remove from skillet.
Deglaze pan with 1/2 cup white wine and saute red onion in tablespoon olive oil and butter.
Add cooked mushrooms at higher heat, sea salt and pepper to taste
. Sprinkle 1/2 teaspoon of paprika followed by oregano and chopped parsley
Slice zucchini with skins on. In a large skilled heat oil and fry until golden brown. Set aside. In a medium casserole layer the fried zucchini with vinegar, chopped garlic, salt, pepper and mint leaves. Cover casserole and let zucchini marinate at room temperature. You may serve it hot or at room temperature.
This blueberry pie recipe is made with a pre baked crust, so you won't have to turn your oven on if making it on a hot summer day
3/4 cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
3 cups fresh blueberries.
1 ( 9 inch) pie crust baked
1 additional cup of fresh blueberries
Combine sugar, cornstarch, and salt in a saucepan. Stir in water, and 3 cups of blueberries. Cook and stir over medium heat until thick, 8-10 minutes.
Remove from heat and let cool for 5 minutes. Stir in remaining 1 cup of blueberries.
Pour blueberries into baked pie shell. Cool in refrigerator for 2 to 4 hours before serving.
If you use frozen blueberries, drain them and use the juice instead of the water in Step 1.
GABBY'S PESTO SAUCE
1 Bunch fresh Italian parsley. washed and stems removed
3 Bunches fresh basil, leaves only
1 head garlic, peeled and separated into cloves
1/2 cup olive oil
8 ounces cream cheese
1 teaspoon salt
1 teaspoon freshly grown black pepper
1/3 cup of grated Parmesan cheese
Chop the parsley, basil and garlic in a food processor fitted with the
metal blade, With the motor running, slowly add the olive oil to make
a smooth paste, about 30 seconds. Transfer the mixture into a small bowl
and set aside.
Place the cream cheese, salt ,pepper, and Parmesan in the food processor
and pulse 3 or 4 times to blend. Add 4 to 5 tablespoons of the herb-garlic
mixture and process for 2 minutes. The sauce can be thinned with a little
olive oil if necessary. Place the remaining mixture into a sealed container,
which can be frozen or refrigerated for future use.
Toss with cooked Pasta
Strawberry Rhubarb Bars
1 1/2 Cups quick cooking rolled oats
1 Cup flour
1/2 Cup sugar
3/4 Cup Butter (12 Tablespoons)
1 1/2 Cup chopped Rhubarb
1/4 Cup sugar
1/4 Cup water
2 Cups chopped Strawberries
Preheat oven to 350 F
Butter 8 X 8 X 2 Glass dish
Stir together oats, flour and sugar.
Cut in butter using fork or pastry
Mix until crumbs form
Set aside 2 Cups for topping
Press remaining crumb mixture into
bottom of pan. Bake for 20 minutes
**allow to completely cool**
~DO NOT SKIP THIS STEP~
In a saucepan combine
rhubarb, sugar and water
Cook and stir for 8 to 10 minutes
~until thickened and bubbly~
Stir in chopped strawberries
Pour over cooled baked crust
Sprinkle reserved crumbs evenly
over top, press down lightly on crumbs
Bake for 30 - 35 minutes or
until top is golden brown and
filling is bubbly.
Recipe available to print at www.farmsview.com
Roast Eggplant Flatbread
1 each Eggplant cut in half
¼ cup chic peas( canned and drained)
1 each 6 oz pizza dough
¼cup flour for dusting dough
6 Tsp avocado oil
1 ea clove roasted garlic
2 Tsp lemon juice
8 oz Caramelized onion Jack cheese (or your favorite soft cheese)
1 OZ red onion cooked or pickled
2 oz baby arugula
baby tomatoes sliced in half for garnish
1/2 tsp crushed red pepper flakes
Pre heat oven to 450 degrees –Split eggplant in half and roast on lightly oiled sheet
pan for 30 minutes or until soft- Cool and peel eggplant- In food processor , puree
eggplant meat until soft-Add chic peas, oil and lemon juice- Puree until smooth
Season with salt and pepper-Reserve
Roll out pizza dough on floured surface –Once flat, spread eggplant mixture over the
Place red onion, half tomatoes and cheese-Bake in 450 degree oven for 15-20
In bowl combine the arugula ,oil, lemon juice and salt
Place the arugula mixture on top of the flatbread-
Season with red pepper flakes
Cut into slices and ENJOY/ Happy Mothers Day
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top
. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper.
Add the melted butter, water and oil and mix well.
If needed, add more water or oil to make stuffing very moist
Turn the artichokes upside down and press firmly to spread the leaves
. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.
Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves
. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes
3 LARGE EGGPLANTS
3/4 CUP MILK
3 CUPS BREAD CRUMBS
1/2 CUP VEGETABLE OIL
PREPARED TOMATO SAUCE ( 5-6 CUPS)
1 LB MOZZARELLA CHEESE. SHREDDED
1/2 CUP PARMESAN CHEESE
SALT TO TASTE
PREHEAT OVEN TO 350 F
PEEL EGGPLANT AND SLICE INTO 1/8 INCH THICK.
DIP THE SLICES INTO THE EGG AND MILK MIXTURE, THEN INTO THE BREAD CRUMBS.
IN A LARGE SKILLET, HEAT OIL UNTIL VERY HOT, ADD BREADED EGGPLANTAND FRY ON BOTH SIDES UNTIL GOLDEN BROWN.
DRAIN ON PAPER TOWLS.
IN A LARGE BAKING PAN COVER BOTTOM OF PAN WITH TOMATO SAUCE.
THEN FOLLOW WITH A LAYER OF EGGPLANT SLICES, MOZZARELLA CHEESE, AND PARMASAN CHEESE.
REPEAT THE LAYERS ENDING WITH TOMATO SAUCE.
TOP WITH MOZZARELLA AND PARMESAN CHEESE.
BAKE FOR APPROXIMATELY 25 MINUTES.
Chef Bob’s Iron Skillet Eggplant Bucatini Amatriciana with Mushrooms
Dr. Robert Doidge
Yield: 6-8 hungry people
1 medium red onion (chopped)
1 cup shitake mushrooms
1 cup button mushrooms
1 cup oyster mushrooms
1/2 cup dry white wine
Put pancetta in skillet and brown in pan and remove, cook red onion and cook mushrooms in pan with
pinch red pepper flakes to taste -some like it hot! and after cooked remove and deglaze with dry white
wine. Add marinara to this base (whatever your favorite one is!). I make my own with San Marzano
tomatoes, oil and garlic sautéed lightly and simmer for 15-20 minutes.
Cut ends off eggplant and peel every other row (skin adds fiber and texture) slice and put on rack and
salt for 25 minutes and wipe salt off and press down with cloth towel to remove excess water.
EVO Olive Oil
Seasoned Panko Breadcrumbs
4 Eggs & water = egg wash
5 Large eggplants (I like to mix purple and white-whatever is available at your local green grocer)
Heat Canola oil and EVO olive oil in frying pan
Eggs wash -4 eggs and splash of cold water
Panko breadcrumbs (seasoned)
Take eggplant slice, dip in flour, egg wash and then press seasoned Panko breadcrumbs onto eggplant
(make sure they are coated evenly and well).
Fry eggplant slices until golden brown
Let settle on paper towels in layers to drain any excess oil
In a large Iron skillet – coat pan with thin film of oil and light layer of sauce followed by freshly grated
parmesan cheese to give pseudo crust , layer the eggplant followed by sauce, parmesan and mozzarella –
either grated or thin slices if using fresh mozzarella, continue to do another layer with same 3
Put in oven at 375 degrees for approximately 20 minutes or until cheese is bubbly!
Serve to friends and family with loaf of fresh Italian bread and good wine, good music and laughter!
Owner and Chef
Roast Cauliflower and Verry Veggie Flatbread- serves one
For this recipe you can use pizza dough or pizza shells
1 ea. 6 ounce pizza doughs- floured and rolled out to ¼ thickness
or 1 ea - 8 inch pizza shell-(store bought)
¼ . Head Cauliflower (-hard and white)-Un wrapped-
2 oz. olive oil
1 oz Italian parsley-chopped
1 oz garlic- chopped fine
1 ea whole lemon( cut in half, pitted) squeeze juice and reserve
Pinch salt and black pepper
2 oz- roasted cauliflower
2 oz –pizza sauce- use tomato sauce as well
1oz- broccoli raab- sautéed until soft (can also use spinach )
1 oz- artichokes- quartered – seasoned touch salt and pepper
1 oz- carrots-diced - sautéed until soft
5 ea pear or cherry tomatoes- cut in half
2 oz- Fresh Mozzarella- cut into 3 slices-approximately 1/8 inch thick
Pre heat oven to 450 degrees for 15 minutes-LEAVE OVEN ON-
Olive Oil Slurry
In small bowl combine Olive oil, parsley, garlic, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients
On baking sheet place cauliflower head up- Brush cauliflower generously with olive oil marinade- Once covered place in preheated oven for about 30-40 minutes or until cauliflower is brown and soft- Remove and Cool- Once cool – Remove core and break cauliflower apart –RESERVE REMAINING OLIVE OIL SLURRY
Place pizza crust on pizza paddle or on pizza pan-
Spread pizza sauce evenly on crust-
Simply place Broccoli Raab, carrots and artichokes around flatbread shell
Next place Roasted cauliflower throughout the shell covering other vegetables
Add mozzarella - Finish the flatbread with the sliced tomatoes
Place in 450 degree oven for 10-12 minutes until crust is crispy and cheese melts
Remove flatbread and place on cutting board- Brush flatbreads crust with olive oil slurry
Let cool for 2-3 minutes -With pizza cutter or sharp knife cut flatbread into 8 even pieces and ENJOY!!
Oven Charred Broccolini
4 bunches broccoli-(washed, stems trimmed )
6 T avocado oil
1 ea clove roasted garlic
12 ea pear or cherry tomatoes
1 cup muscat grapes -cut in ½ ( or your seedless favorite grape)
2 T lemon juice
8 oz Fresh Mozzarella(optional)
1/2 t crushed red pepper flakes
salt and pepper to taste
Pre heat oven to 450 degrees
In bowl combine half the avocado oil, lemon juice salt and pepper-
Add broccolini and mix well
On sheet pan evenly space broccolini being careful not to overlap- Roast for 12-15
minutes or until leaves caramelize
Remove from oven and arrange on platter
In bowl whisk remaining avocado oil and lemon juice .
Add grapes, tomatoes, garlic, salt and pepper-
Generously pour mixture over the broccolini. Season with salt and pepper-
Add the red pepper flakes-
Mix in Mozzarella- Let rest at room temperature for 20 minutes before serving
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
THANK YOU SCHEMBRI FAMILY FOR THIS RECIPE
4 TO 6 SERVINGS
1/2 cup (1 stick) butter
1 cup finely chopped onions
4 cups Swiss chard, cooked, drained, and chopped
2 pounds ground beef
1/4 cups grated Parmesan cheese
3/4 cup bread crumbs
1/2 cup flour
4 cups tomato sauce
Preheat oven to 350ᵒF.
In a skillet, melt the butter, add the onion, and sauté until lightly browned. In a largebowl, mix the sautéed onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, andbread crumbs. Take a small handful of the mixture and form into sausage like rollsabout 3 inches long.
Place some flour in a dish and roll each malfatti in flour until well coated. Bring a large saucepan half full of water to a boil. Place the malfatti's into the pan and boil until they float to the top, about 5 to 7 minutes. Remove them with a slotted spoon and drain.
Cover the bottom of the baking pan with tomato sauce and place the malfatti in the
pan in a single layer. Cover with sauce and sprinkle with the remaining Parmesan
cheese. Bake for approximately 20 to 30 minutes.