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LOCAL FOOD BOX - COOKING IT 101 On January 30th, local chef Ken from Chef and Wife in Dundas created a delicious six dish meal for 12+ people in about 90 minutes using the fresh produce from the Local Food Box and some very basic ingredients from your pantry.
PREPARATION BOIL UP SOME POTATOES: Peel and cut potatoes and boil in water. Drain. The leftover potato water can be used to make the chowder. VEGETABLE BROTH: Sautee some garlic & onion in oil. Add water and bring to a boil. During your preparations, use the vegetable scraps you might automatically put in your green bin to make a lovely broth, including carrot ends, potato peels, cauliflower stalks. Add spices and simmer. When ready, drain off the scraps - now you can compost them! SIMPLE SYRUP: make up simple syrup with sugar and water and reducing the mixture on a low boil until thickened. SOME OF THE FINAL DISHES CORN CHOWDER: Use your vegetable broth and potato water, some potatoes, diced carrots, 1 can of creamed corn, mushrooms. Season with salt and pepper to taste. BEET SALAD: Grate beets, carrots and onions, finely dice some garlic, squeeze in juice from an orange and grate some of its peel, sprinkle on some sugar and apply oil liberally. Toss and enjoy! GARDEN SALAD: Lettuce, carrot and cucumber. The VINAIGRETTE dressing consists of juice from a grapefruit or orange and some of its grated peel, oil, salt and pepper, and a little sugar syrup.
CAULIFLOWER & POTATOES: Pan fry raw cauliflower in oil or margarine over high heat, do not flip until it browns. Stir in the boiled potatoes and add seasonings. You can add some drained canned salmon into the mix if you like.
PASTA: Boil salted water. Add pasta and cook according to directions as you like. PASTA SAUCE: Sautee onion and garlic in oil. Add 1 can diced tomatoes, chopped carrot, and vegetable stock. Simmer. Season with salt and pepper to taste. BAKED APPLES - Halve and core the apples, spoon some simple syrup over them and sprinkle on some cinnamon. Bake in oven until soft. ============================================================================== Potato Recipes from the March 2011 Food Box
POTATO ANNA
A tasty way of preparing potatoes when you have the oven on for other foods.
Peel, then cut the potatoes into flat oval slices.
Place the slices in layers into an open oven dish.
Between each layer season with salt and ground pepper to taste.
Build up layers until the dish is full.
Liberally spread margarine on the top layer.
Cover and bake at 350o F / 175 o C for 45 – 60 minutes (depending on how crispy you want the top
layer), then serve.
LOW FAT FRENCH FRIES
Peel, then cut potatoes into French fry shapes.
Place onto a cookie sheet
Sprinkle lightly and mix with oil (olive oil or corn oil) just enough to moisten the potatoes with the oil
Lightly sprinkle with seasoning – be creative using dried herbs, salt, pepper, garlic to your taste
Bake - turning frequently - at 400o F / 200o C for 30 - 45 minutes - (depending on how crispy you want
them to be)
NO FAT CHIPS
Wash (don’t peel), then cut the potatoes into flat oval slices – a consistent thickness
Place directly onto oven shelves (use a cookie sheet beneath to catch those that fall through!)
Bake at 375oF / 180oC for 30 - 45 minutes
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