Eno River Farmers Market » garlic

Recipe: Stir Fried Beef with Bok Choi

enoriver — Sun, 14 Mar 2010 23:43:58 +0000

Ingredients:

1 pound beef (flank or top sirloin steak), thinly sliced
2 heads bok choy, cut crosswise into strips
1 clove garlic, crushed and chopped
A 1 inch piece of ginger, thinly sliced
5 green onions, sliced into 1 inch pieces
1/4 cup soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/4 teaspoon sesame oil
1 tablespoon brown sugar
Oil for stir-frying

Directions:

Cut beef across the grain. Marinate the beef for 15 minutes in 2 tablespoons soy sauce and 1 tablespoon rice wine. Heat a wok or skillet and add 2 tablespoons oil. When the oil is hot, add the beef. Stir-fry for 1 minute. Add the ginger and garlic. Stir-fry briefly and add the bok choi and the green onions. Add the rest of the soy sauce and rice wine and the remaining ingredients and cook until the beef is cooked through and the bok choi is translucent. Serve hot with rice.

Recipe: Roasted Root Vegetables

enoriver — Fri, 13 Nov 2009 22:44:25 +0000

Ingredients

A mix of root vegetables such as beets, carrots, parsnips, turnips, leeks, onions, and sweet potatoes, cut into 1 inch chunks
3 or 4 cloves garlic, peeled
1/4 cup olive oil or butter
salt and black pepper
a few sprigs rosemary, thyme, or marjoram

Directions

Preheat the oven to 400. Toss the vegetables in the oil and place in a baking dish. Make sure all the vegetables fit in a single layer. Sprinkle salt, pepper and herbs over vegetables. Bake until vegetables are tender, 30-45 minutes. Turn the vegetables few times during cooking.

Recipe: Zucchini Salsa for Canning

enoriver — Sun, 01 Nov 2009 21:29:36 +0000

Ingredients

10 cups zucchini, peeled and diced
4 onions, diced
2 green peppers, diced
2 red peppers, diced
2 cloves garlic, minced
2 or 3 small chiles, jalapeno, serrano, or habanero (as you like it!)
1/4 cup pickling salt
1 tablespoon salt
2 tablespoons mustard seed
1 tablespoon cumin
1 teaspoon coriander seed
2 cups white wine vinegar
1 cup brown sugar
1 teaspoon nutmeg
1 teaspoon pepper
5 cups tomatoes, peeled and diced

Directions

In a large bowl combine; Zucchini, onions, green pepper, red pepper, hot pepper, garlic and pickling salt. Stir to mix, place in a colander over a large bowl, cover and let stand over night in the refrigerator.
The next day rinse, drain and put into a large pot. Add the mustard seed, coriander seed, cumin, vinegar, brown sugar, salt, nutmeg, pepper, and tomatoes.
Bring to a boil and simmer for 15 minutes.
Pour into sterilized jars. Process for 30 minutes in a water bath.

Recipe: Butter Beans with Sausage

enoriver — Thu, 20 Aug 2009 15:34:49 +0000

Ingredients:

1 lb. fresh limas or butter beans
1 lb. sausage (chorizo, or hot or sweet Italian) sliced into rounds
2 tablespoons vegetable oil
1 large onion
2 cloves garlic, minced
2 cups stock or water
1 small hot pepper

Preparation:

In a large pot, saute the onions and garlic until translucent. Add the sausage and brown. Add the limas, the stock, and the hot pepper. Season liberally with salt and black pepper. Simmer until the beans are tender and the sausage is cooked through, approx. 15 mins. Drain any excess liquid.

Recipe: Ratatouille

enoriver — Wed, 19 Aug 2009 14:45:43 +0000

Ingredients:

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
10 fresh basil leaves, torn in half
1/2 cup extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper
1 teaspoon salt
Feta or Parmesan cheese

In a large skillet, heat the oil and saute the garlic and onions until they are translucent. Add the eggplant, peppers, and zucchini and cook until softened. Coarsely chop the tomatoes and add to the skillet. Add most of the fresh herbs, reserving a few for garnish. Season with salt and pepper. Cook covered on low heat, stirring occasionally, until the vegetables are very tender, approximately 30 mins. Garnish with feta or Parmesan and fresh herbs. Serve warm or at room temperature.