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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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News and musings from Anastasia's Table. Feel free to browse some of the latest talk below, and get emails when new entries are added!
January 29, 2012
Today I played with the quail eggs that Mona Farm in Danville, NH brings to the Salem NH Farmers Market.
Baked Quail Eggs with Spinach and Crispy Prosciutto
10 quail eggs
Preheat oven to 350F. Place prosciutto on a baking sheet and bake for 5 minutes or until crispy. Let cool, then finely mince the prosciutto.
Arrange fillo shells on baking sheet. Sprinkle a bit of minced spinach into each fillo cup. Carefully crack a quail egg into each fillo cup. Season with salt and pepper. Bake for 5-7 minutes or until the egg whites are cooked through but the egg yolks are still soft. Sprinkle with minced prosciutto and spinach. Serve warm.
Serves 5 as an appetizer.
January 22, 2012
I developed this recipe for a demo at the Salem, NH Farmers' Market. It's a great winter slaw to serve with roasted pork, chicken, beef, or lamb. Or to enjoy for lunch with some soup or a sandwich. It's a great way to enjoy some winter vegetables in a new way. The shoppers and the vendors at the market loved it. I hope you will too.
1 pound butternut squash, peeled and seeded
Shred the butternut squash, carrots, celeriac or turnip, and daikon in the food processor using the large shredding blade. Julienne the apples by hand. Chop the scallions. Put squash, carrots, celeriac, daikon, apple and half of the scallions in a large bowl. Season with salt and pepper, toss to mix together.
In a small bowl, whisk together vinegar, olive oil, and maple syrup. Add vinaigrette to vegetables, tossing to coat. Taste for seasoning. Sprinkle with remaining chopped scallions and walnuts and cheese cubes, if using. Let stand for 15-30 minutes before serving.
This slaw will keep well in the fridge for 3-5 days.
Makes about 12 cups.
August 8, 2010
The Department of Agriculture declared August 2-8 as National Farmers Market Week. The Derry Farmers Market just opened in July and I've been enjoying shopping at it every Wednesday afternoon. It's a small, but bustling market with a good mix of local products including produce, baked goods, maple syrup, wine, flowers and plants.
I love being able to meet the people who are growing my food and learn about what they are growing and how they are growing it. This winter, I'll be getting 1/2 of a pastured pig from one of the farmers.
This week's market bounty included swiss chard, eggplants, red onions, caramelized onion biscuits, lemon cucumbers, cherry tomatoes, leeks, and shallots.
The lemon cucumbers are not lemony, rather they get their name because they look like lemons. I sliced them thinly and dressed them with olive oil, white wine vinegar, salt, pepper, minced parsley, and a splash of lemon. For an even prettier salad, you could slice one lemon cucumber and one regular cucumber. I love that you don't have to peel cucumbers that come from a local farmer.
The eggplants are destined to be used in Tofu Triangles with Thai Chili Sauce that I hope to make tomorrow. I bet some of the hot peppers make it's way into this dish. The hot peppers will also be used in a Mexican black bean and corn salad.
The caramelized onion biscuits were served with Salmon Cakes. These are very tasty. The baker has a variety of savory biscuits. There was one with zucchini and one with bacon and cheese. Maybe I'll try that one next week.
On Sunday, the swiss chard will either go into scrambled eggs for breakfast or be sautéed with garlic for dinner. The leeks will make an appearance in mashed potatoes with leeks.
The red onions and shallots will appear in a variety of dishes throughout the week. Red onions are my favorite onions, and shallots improve just about anything. Some will go in salad dressing.
The cherry tomatoes are for munching. They sit out on the counter ready to be enjoyed as a snack or as part of a meal.
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