A uniquely tasty encounter between the vegetal sweetness of the squash and the complex creaminess of Brie cheese. A drive out to Conover Organic Farm to pick up the squash (and other fresh produce) will make this recipe an adventure.
TWICE-BAKED BUTTERNUT SQUASH WITH BRIE RECIPE
Ingredients
1 whole butternut squash, cut in half
2 tbsp olive oil
Salt to taste
1 tsp cinnamon
¼ cup brown sugar
½ cup heavy cream
½ cup or so of Brie (no harm in adding a little more!)
Instructions
1. Cut butternut squash in half, remove the seeds, and place on a parchment-lined baking sheet. Drizzle with olive oil, salt, cinnamon, and sugar.
2. Roast at 350 degrees until fork-tender and remove from oven; let cool until it is able to be handled.
3. Scoop out the center flesh, leaving ¼- to ½-inch thick walls, and place scooped-out flesh into a bowl. Mix with heavy cream until you have a consistency similar to mashed potato, and place back into the hollowed- out squash.
4. Top with Brie and more olive oil and bake at 400 degrees until cheese is melted and the squash starts to brown around the edges. Sprinkle with fresh sage and serve hot.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA
Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. Try six easy-peasy recipes full of flavorful fall farmers’ market ingredients, all based on farm produce brought to us by Buy Fresh, Buy Local of Western PA.
A traditional boiled dinner with a surprise addition of wilted escarole to add dimension and texture. A dab of English mustard and some crusty bread makes it a meal. Springhouse Market in Washington, PA, is a great place to procure a country-style smoked ham. Frankferd Farms Foods offers many dried bean varieties.
HAM & BEANS & GREENS RECIPE
Ingredients
1 smoked ham shank
½ lb dried beans from the farmers’ market, soaked in cold water overnight
2 carrots, minced
1 onion, minced
2 qt chicken stock
2 bay leaves
1 head escarole, chopped
Salt and pepper to taste
English mustard as condiment for the table
Instructions
1. Add first 6 ingredients to a pot, excluding the chopped escarole.
2. Simmer for 3 hours or until the beans are tender and the ham shank is falling off the bone.
3. Remove the shank and let cool until it is able to be handled. Pick the meat off the bone and return to the pot.
4. Add escarole and simmer until greens are wilted.
5. Season with salt and pepper and serve with crusty bread.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA
Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. Try six easy-peasy recipes full of flavorful fall farmers’ market ingredients, all based on farm produce brought to us by Buy Fresh, Buy Local of Western PA.
This delicious recipe is simple to make but packed with flavor. At once savory and sweet, this side dish will become one of your dependable go-to options for every day and for special occasions. As the weather cools, cabbage is available at many farm stands and farmers’ markets. Try Janoski’s Farm & Greenhouse.
SWEET AND SOUR RED CABBAGE RECIPE
Ingredients
½ lb bacon
1 sweet onion, sliced
½ cup apple cider vinegar
½ cup Concord grape juice
2 tsp salt
3 tbsp brown sugar
1 tsp paprika
4 cups shredded red cabbage
Instructions
1. Cook bacon in a pan until crispy, remove from pan and set aside, leaving the bacon fat in the pan.
2. Add sliced onion to bacon fat and cook until softened.
3. Add vinegar, grape juice, salt, brown sugar, paprika, and cabbage, simmering until most of the liquid is evaporated. The cabbage should be tender and there shouldn’t be a lot of liquid at the bottom of the pan. Place on a serving platter and crumble with bacon.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA
Rozendal Farm, in the heart of South Africa’s Cape Winelands, is the magical setting where farmer Nathalie Amman creates biodynamic vinegars. Her organic process, her savvy flavors, and her storybook farm transport us to foodie heaven.
A subtle mix of herbs and spices elevates this perfect vegetarian entree to great heights. Try it for a Meatless Monday entrée…and watch it take a place in your regular rotation of special dishes. Or, better yet, travel to magical Rozendal Farm as part of a trip to South Africa.
IMAM BAYILDI – TURKISH STUFFED AUBERGINES RECIPE
Recipe by Jess Shepherd and Luke Grant, Good to Gather Restaurant, Rozendal Farm, South Africa
Serves 2
Ingredients
2 eggplants
½ cup best-quality olive oil (a mild extra virgin if you can)
1 heaped tsp tomato paste
300 ml boiling water
½ tsp sugar
Fresh herbs (parsley, dill, mint) to garnish
For the stuffing
2 tbspn best-quality olive oil (a mild extra virgin if you can)
2 medium onions, finely sliced
4 garlic cloves, finely sliced
250g tomatoes, peeled and cut into wedges
10g flat-leaf parsley, chopped
1 tsp chilli flakes (optional)
salt and pepper
Instructions
Peel half the skin off the eggplants so they resemble a zebra pattern. Roast in a preheated oven at 200 C until starting to soften, around 20 minutes.
Meanwhile, make the stuffing. Heat a thick-bottomed frying pan over medium heat. Add 2 Tbsp olive oil and fry the onion until softened but not browned, 8-10 minutes. Stir regularly. Add the garlic and fry for another minute, constantly stirring, not burning the garlic. Add the tomatoes and chilli pepper (if using). Keep frying until the tomatoes collapse, and the liquid starts to thicken, 5-6 minutes. Add the flat-leaf parsley and some salt and pepper, and remove from the heat.
Make a lengthwise incision down the middle of the eggplants, leaving 2 cm at either end. Do not cut all the way through the base of the eggplant.
Add the stuffing into the eggplants and place them, stuffed side up, in a pan for which you have a lid. Add the remaining olive oil to the pan. Mix the tomato paste, sugar and boiling water with a bit of salt and pepper. Add the liquid to the pan with the eggplants.
Bring to a boil, put on a lid and turn the heat down to low. Leave to simmer until the eggplants are entirely soft, around 45 minutes. Add extra liquid if things start to look too dry.
Set aside to cool completely, then scatter over the picked herbs before serving.
STORY BY LORI COHEN / PHOTOGRAPHY BY WARREN HEATH – BUREAUX / PRODUCTION BY SVEN ALBERDING
Rozendal Farm, in the heart of South Africa’s Cape Winelands, is the magical setting where farmer Nathalie Amman creates biodynamic vinegars. Her organic process, her savvy flavors, and her storybook farm transport us to foodie heaven.
Fruit and cream play back and forth across the palate in this exquisite dessert from chefs Jess Shepherd and Luke Grant, who helm the Good to Gather restaurant at Rozendal Farm.
BUTTERMILK PANNA COTTA RECIPE WITH RASPBERRY SORBET
Recipe by Jess Shepherd and Luke Grant, Good to Gather Restaurant, Rozendal Farm
Serves 8
Ingredients
2 cups cream
½ cup castor sugar
4 leaves gelatin
1 ½ cups buttermilk (or substitute with full cream yoghurt)
500g raspberries (fresh or frozen)
1 cup water
1 cup granulated white sugar
1 TBS Lavender (or other herb-infused) vinegar
fresh fruit, to serve
Instructions
For the panna cotta, place the cream and castor sugar into a small saucepan and heat until just about to boil. Soak the gelatin leaves in cold water to soften (10 minutes). Add the softened gelatin leaves to the hot cream mixture, and stir to dissolve. Pass through a fine sieve into a bowl, and then whisk in the buttermilk.
Divide the mixture into ramekins (about ½ cup for each) and place in the fridge to set, at least 4 hours or overnight.
For the sorbet, put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool. Put the raspberries and vinegar in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then freeze according to your ice cream maker’s instructions. Transfer to a shallow container and freeze for 2 hours to set up firm enough for scooping.
When ready to serve, remove the Panna cottas from the fridge and, using a small sharp knife, run the blade around the edge to loosen the panna cotta from the ramekin. Lightly loosen with your fingertips by gently coaxing the panna cotta away from the edge of the ramekin, then turn out onto individual plates.
Using hot water and a dessert spoon, scoop the sorbet into quenelles and place next to the panna cottas.
Serve with fresh berries.
STORY BY LORI COHEN / PHOTOGRAPHY BY WARREN HEATH – BUREAUX / PRODUCTION BY SVEN ALBERDING
Rozendal Farm, in the heart of South Africa’s Cape Winelands, is the magical setting where farmer Nathalie Amman creates biodynamic vinegars. Her organic process, her savvy flavors, and her storybook farm transport us to foodie heaven.
Fig and whipped ricotta, brought alive with the acidity of floral vinegar, meld into a salad that’s a feast for the taste buds as well as the eye.
PURPLE FIG SALAD ON WHIPPED RICOTTA RECIPE
by Jess Shepherd and Luke Grant, Good to Gather Restaurant, Rozendal Farm, South Africa
Ingredients
Serves 2
500g ripe purple figs, cut into quarters
3 tbspn extra-virgin olive oil
1 tbspn Hibiscus or other flower-infused Vinegar
½ tbspn whole-grain mustard
A mix of baby salad leaves and herbs, such as basil, dill or French tarragon
salt and black pepper to taste
1 shallot or small red onion, very thinly sliced
125g ricotta
6 tbspn heavy cream
Zest and juice of 1 lemon
Instructions
In a large bowl, whisk the olive oil, vinegar, and mustard. Season generously with salt and pepper. Add the figs and sliced onion, mix to combine and set aside.
Crumble the ricotta into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed. Add the heavy cream, lemon zest and juice, and whip until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt and pepper.
Spread the whipped ricotta on a serving platter or shallow bowl, distributing it evenly using the back of a spoon. Scatter over the dressed figs and season with freshly cracked black pepper. Add the salad leaves and herbs to the fig bowl to soak up the extra dressing, and place on top of the figs.
Serve with crusty bread on the side.
STORY BY LORI COHEN / PHOTOGRAPHY BY WARREN HEATH – BUREAUX / PRODUCTION BY SVEN ALBERDING
Try some of TABLE Magazine’s Fall farm-to-table recipes:
Rozendal Farm, in the heart of South Africa’s Cape Winelands, is the magical setting where farmer Nathalie Amman creates biodynamic vinegars. Her organic process, her savvy flavors, and her storybook farm transport us to foodie heaven.
Fig and whipped ricotta, brought alive with the acidity of floral vinegar, meld into a salad that’s a feast for the taste buds as well as the eye.
LAMB NECK WITH PICKLED QUINCE RECIPE
by Jess Shepherd and Luke Grant, Good to Gather Restaurant, Rozendal Farm, South Africa
Serves 4
Ingredients
3cm piece fresh ginger
4 cloves, garlic
2 brown onions, sliced
2 quinces, peeled, cored, and cut into wedges
2 tsp cumin powder
1 tsp turmeric
2 tsp crushed coriander seeds
4 lamb shanks
Salt and pepper
3 tbsp vinegar infused with oregano, sage or other culinary herb
4 – 5 cups chicken or beef stock
Squeeze of lemon juice
Picked coriander leaves (for garnish)
Instructions
Heat the oil in a Dutch oven or suitable casserole dish with a lid, and toss in the roughly chopped ginger, garlic and onions. Sweat until golden. Add the spices and cook for a few minutes.
Season the lamb shanks with salt and pepper, and add to the onions and brown evenly.
Turn the heat up a little and deglaze with the red wine vinegar. Turn down the heat, add the quince slices, and pour in the stock. Cover with a lid, and cook in the oven for approximately 3½ hours at 140C until the lamb is very tender, turning over the shanks halfway through the cooking.
When cooked, remove the shanks from the liquid and remove as much fat from the top of the liquid as possible. After the fat has been taken off, return the pan to the stove, and bring it to a boil to reduce the sauce. Season with salt and pepper if necessary.
Add the shanks back to the pot to warm in the sauce. Add a squeeze of lemon to freshen the taste, top with the chopped coriander, and serve.
STORY BY LORI COHEN / PHOTOGRAPHY BY WARREN HEATH – BUREAUX / PRODUCTION BY SVEN ALBERDING
Try some of TABLE Magazine’s Fall farm-to-table recipes:
It’s plum season, but any stone fruit works in this easy cake recipe.
ORANGE OLIVE OIL PLUM CAKE RECIPE
Ingredients
1 ¾ c flour
2 tsp baking powder
½ tsp salt
1 tsp ground cardamom
1/3 cup butter (at room temperature)
¼ cup Liokareas Orange-Infused Olive Oil (plus extra for brushing)
½ cup sugar (plus extra for sprinkling)
3 eggs
1 tsp vanilla extract
1 tsp almond extract
6 plums, sliced in sixths (or other stone fruit)
½ cup pecan halves
Instructions
Preheat oven to 350 degrees. Generously grease an 8×10” baking dish.
In a mixing bowl, whisk together dry ingredients.
In another mixing bowl, beat butter, oil and sugar together until fluffy. You will need to scrape the sides of the bowl at least once.
Add sugar and beat until well combined. Scrape the sides of the bowl, and add eggs and extracts. Beat to combine.
Gradually add dry ingredient mixture, scraping the sides of the bowl as needed.
When combined, scrape the batter into the prepared baking dish. Arrange plum slices and pecans. Brush lightly with orange olive oil and sprinkle with sugar.
Bake for 35 minutes. Test with wooden skewer for doneness. Let cool before serving with vanilla ice cream or whipped cream, or just a drizzle of sweetened heavy cream.
RECIPE AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE
Try some of TABLE’s grilled treats along with this delicious cake:
Annette Atwood’s Italian heritage gifted her with a balanced sense of what’s traditional and correct. Her innate good taste leads her to what’s new and worth trying. When she happened upon a camera-ready Spiral Ratatouille recipe, she tried it, tweaked it, and delivered it to our studio for a photo finish. It was not only ready for its close-up, but it was downright booming with bright flavors and inviting textures.
How did Ratatouille Get Its Name?
Yes, Ratatouille is also the name of the classic and heartwarming film about a rat that wants to be a chef and gets into various hijinks to achieve his culinary dreams. But, thankfully for your health, there are no rats in an actual spiral ratatouille dish. The name “ratatouille” comes from the French word “ratatouiller,” which means “to stir up.” This reflects the usual method of preparation. Traditionally, ratatouille is a Provençal vegetable stew made with ingredients like tomatoes, zucchini, eggplant, bell peppers, and herbs, making it a rare meal that is healthy, upscale, and delicious. In this version, evenly sliced veggies are arranged over a layer of flavorful tomato sauce, making the dish into something that provokes visual delight for the eyes as well as culinary delight for the tastebuds.
Both gorgeous and delicious, this dish checks two boxes essential to hosting a great dinner party.
Ingredients
Scale
2 eggplants, long and narrow
6 plum tomatoes
2 yellow squashes, long and narrow
2 zucchinis, long and narrow
3 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 red bell pepper, diced
1 Cubanelle pepper, ribs and seeds removed, diced
28 oz can San Marzano crushed tomatoes
10 fresh basil leaves, chopped
Salt and pepper to taste
10 fresh basil leaves, chopped
1 tsp garlic, minced
2 tbsp chopped fresh parsley
2 tsp fresh thyme
Salt and pepper to taste
4 tbsp olive oil
¼ tsp red pepper flakes
Instructions
Preheat the oven to 350 degrees. With a sharp knife or a mandolin, slice the eggplant, tomatoes, squash, and zucchini into 1/8-inch discs.
In a cast-iron skillet, heat the oil. Add onion, garlic, and peppers. Cook until tender. Add the crushed tomatoes, basil, salt, and pepper. Stir for a minute or two until bubbling. Decant sauce into a large round braising pan with lid.
Starting at the outer edge of the braising pan, place vegetable slices in a spiral, in a regular, repetitive sequence: eggplant, tomato, squash, zucchini.
Once the surface is covered with the vegetable spiral: in a small bowl, stir together basil, garlic, parsley, thyme, salt, pepper, olive oil, and red pepper flakes. Brush over the vegetable slices.
Place lid on the braising pan and place in oven for 50 minutes. Uncover and let roast for another 15 minutes, or until vegetables are tender but not overdone. Then you have your spiral ratatouille!
if ( unit && ( ‘metric’ === unit || ‘usc’ === unit ) ) {
document.querySelector( ‘.tasty-recipes-convert-button[data-unit-type=”‘ + unit + ‘”]’ ).click();
}
Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. Try six easy-peasy recipes full of flavorful fall farmers’ market ingredients, all based on farm produce brought to us by Buy Fresh, Buy Local of Western PA.
Prepare this hearty meal the day before a big hike, and just warm it up when you get home. Stout is its secret ingredient, giving it a rich umami flavor. Serve it with buttered slices of country bread. Parma Sausage in the Strip is a good place to procure the brats.