Monday, June 17, 2013

Scape Pesto

For the third week of CSA pickup, there were many goodies. Among them were sugar snap peas, scapes, beets, and broccoli. Seeing scapes (and the need to finish some on-the-outs arugula) made me think of pesto. And sugar snap peas, well, snack for while I cook! Garlic scape pesto atop broiled salmon, escarole, and rigatoni made for a terrific dinner. Beautiful and bright in both flavor and appearance. You need a food processor for this one, which is a gadget everyone who cooks should own, anyway, because they are amazing and work wonders.

Pesto
1/4 c blanched almonds
1/2 c olive oil
5-8 garlic scapes
1 c arugula
juice of 1/2 a lemon
1/4 c grated parmesan
salt and pepper to taste

Place almonds and less than half the oil in a food processor. Turn it on. Add the scapes and arugula. With food processor running on ON, alternately add the rest of the oil and lemon juice until there is none of either left. Add parmesan, blend while on, and add salt and pepper, to taste.

Sunday, June 16, 2013

Greens Pie

Mr. Ripe and I joined a CSA. We now receive a TON of vegetables fresh from a farm in the Hudson Valley once a week. And we have been busy cooking and prepping each week, trying not to drown in this sea of green [veggies]. Believe it or not, it's quite a feat for us to use each and every last piece of green before the new crop gets picked up by us the following week.

This past Friday, in preparation for picking up new vegetables on Saturday, I dreamed up a Greens Pie. This pie would be a single olive oil crusted savory pastry filled with cheese and all of the greens left in the fridge. It would look beautiful. The olive oil crust would roll out beautifully. It would be flexible and easily slide from board to pie plate, and there it would happily wait to be filled before being baked. The filling in the dream was sort of like Spanikopita, but my way. Feta, dill, fresh chives and their blossoms, tons of greens.
 
OK, so the filling was spot on. The crust, however, did not favor me or my methods, and so I made my first ever savory cobbler! We invited two friends for dinner and the entire dish was devoured, completely, in less than 10 minutes. Greens Pie may have turned into Greens Cobbler, but I think it was an utter success, no doubt about it.

Greens Cobbler
1 olive oil pastry dough (2 c flour, 1/2 c olive oil, 1 t salt, ice water- up to 3 T, as needed, in the food processor and pulsed until forms a dough) refrigerated for at least an hour (mine was in for 24)
3 bunches of greens (I used 1 each of collards, spinach, and bok choy), washed, chopped, steamed, and set aside
2 boiling potatoes, boiled until soft, mashed, and set aside
olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 bunch or 1/2 c loosely packed chopped fresh dill
10 single or 1/4 c chives with their blossoms (or without)
1 c full fat cottage cheese
1/2 c crumbled feta
2 eggs lightly beaten
salt and pepper to taste

In a pan, saute in oil onion for 10 min, until soft and cooked, but not browned (use lower heat if necessary). Add garlic and continue to saute until fragrant. Empty out of pan and into a big bowl. Add herbs, cheeses, eggs, salt, and pepper. Mix well, then add in the potato and those greens. Combine everything well, and then pour into a 9x13 casserole dish. In clumps or rolled out and nicely cut squares, lay olive oil dough on top of greens mixture. Bake for 40 min on 400 degrees. Serve hot or at room temperature.