Peach Galette w/Community Grains Flour

Peach Galette w/Community Grains Flour

Recipe & Photo: Holly C.

Recipe & Photo: Holly C.

Ingredients

4-6 SERVINGS

Dough

  • ½ cup pecans

  • 1 cup plus 2 tablespoons Community Grains Hard Red Winter Wheat

  • 2 teaspoons sugar

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground cinnamon

  • ½ cup (1 stick) chilled unsalted butter, cut into pieces

Filling And Assembly

  • 3 large peaches - keep skin on and slice about 1/4 inch thick

  • 3 Tbsp sugar

  • 1 Tbsp flour (Community Grains Red Winter Wheat)

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon butter
  • 2 tablespoons milk, half-and-half, or heavy cream

Directions:

I followed Bon Appetite's Galette Dough recipe listed below. I did sub in Community Grains Hard Red Winter Wheat in place of using white flour. Turned out fantastic! 

Dough

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together (I did need that extra spoonful). Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.

Filling and Assembly

Preheat oven to 375°. Toss Peaches, flour, sugar, vanilla extract in a large bowl. 

Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound peaches in center of dough, dab them with little pads of butter, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

**We also decided to serve with fresh homemade whipped cream. I highly reccomend it! 

 

Posted on August 14, 2017 and filed under dessert, Breakfast.

TORCHIETTE W/RED TABLE EXTRA VECCHIO, OLIVES, PEPPERONCINI, & PECORINO ROMANO

INGREDIENTS:

10oz box of Community Grains Torchiette Dried Pasta

2oz Red Table Meats Extra Vecchio (cubbed)

Village Batch Extra Virgin Olive Oil

Village Batch Kalamon Olives

Pepperoncini

1 clove garlic, crushed

Crushed Red Pepper

1/4 cup Pecorino Romano

Sacred Valley Salt

INSTRUCTIONS:

This is a super fast weeknight meal idea! 

  1. Boil pasta following the instructions on the box. Drain once pasta is al dente. Be sure to reserve a little bit of the cooking liquid. 
  2. While you are waiting for the pasta to boil, cube up your salami, slice up your olives, and peperoncini, and grate your Pecorino. I didn't list exact amounts for the olives or pepperoncini becasue I throw in as much or as little as I want. 
  3. Heat about a tablesoon on olive oil over medium heat in a pan. 
  4. Toss in the garlic and heat until you smell the garlic. 
  5. Add pasta to the pan, toss until coated.
  6. Add pecorino and continue to toss. Add a little bit of pasta water to make sure the pasted gets a nice coat of melted cheese. 
  7. Throw in the olives, pepperoncini and season with crushed red pepper, and Salt. 
  8. Finish with a little more pecornino if you like.

 

Posted on July 7, 2017 .

CACIO E PEPE

Recipe & Photo: Sophia Herczeg

Recipe & Photo: Sophia Herczeg

Ingredients:

3/4 cup of grated Bio Hombre Parmigiano Reggiano Stagionato

1/4 cup of grated Caseifico Sias Pecorino Romano

6oz. Spaghetti (Community Grains Spaghetti)

3tbs. unsalted butter

1tbs. freshly cracked black pepper

Sacred Valley Salt

Instructions: 

  1. Bring 3qt of water to boil. Season with salt. Add pasta and boil for 8-9minutes or until al dente
  2. Drain and reserve 3/4 cup of pasta cooking water
  3. In a large skillet melt 2tbs butter, add pepper and cook until toasted (about 1 minute)
  4. Add the pasta water to the skillet and bring to a simmer
  5. Add pasta and the remaining butter, bring heat to low and add the grated Parmigiano and pecorino. 
  6. Stir and toss until cheese melts and sauce coats pasta

BLACK PEPPER & OREGANO EGG NOODLES W/BRUSSEL SPROUTS, BACON, & PECORINO FIORE SARDO

Photo:  Alexis Johnson

Photo:  Alexis Johnson

Egg Noodle Ingredients (this is enough dough for multiple servings):

360 grams Community Grains Durum Wheat Flour (2 well-packed cups, unsifted)

5 grams Sacred Valley Salt (1 teaspoon)

100 grams whole eggs (1/2 cup/about 2 large eggs)

90 grams egg yolks (1/3 cup/5 to 6 yolks)

6 grams Village Batch Extra Virgin Olive Oil (1 1/2 teaspoons)

Village Batch Oregano

Freshly ground Black Pepper 

Egg Noodle Instructions:

  1. Place flour on a dry, clean work surface forming a mound about 8-10 inches in diameter at its base
  2. Sprinkle the salt in the middle of the mound 
  3. Using the bottom of a measuring cup, create a well 4-5 inches wide with at least a half inch of flour on the bottom to the work surface
  4. Slowly add the eggs, olive oil, black pepper, and oregano into the well, acting like the flour is a bowl
  5. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface
  6. Still stirring, slowly begin to incorporate the flour walls into the egg mixture, gradually working your way toward the outer edges of the flour without touching the base as little as possible 
  7. Once the dough starts to take on a thickened, paste-like quality, slowly incorporate the flour on the bottom into the mixture 
  8. When the dough starts to move as a solid mass, remove as much as possible from the fork 
  9. Slide a bench scraper under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface
  10. Start folding and forming the dough with your hands into a single mass and using a spray bottle to liberally spritz the dough with water is essential 
  11. When dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface
  12. Knead the dough for about 10-15 minutes 
  13. Tightly wrap the dough in plastic wrap 
  14. Rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out 
  15. Start rolling small balls of dough through your pasta roller starting with the largest setting and working the dough through until desired thinness
  16. Then cut the dough into long noodles!
  17. Boil a pot of water
  18. Add salt when starting to boil 
  19. Cook pasta el dante 

*recipe from Flour + Water by Thomas McNaughton 

Ingredients for toppings:

2 cups Brussel Sprouts cut in half (as many as you'd like really!) 

4 ounces Jake's Country Meats Slab Bacon cubed

2-3 ounces grated Pecorino Fiore Sardo

4 tablespoons Village Batch Extra Virgin Olive Oil

Topping Instructions:

  1. Heat up about 2 tablespoons of olive oil in a pan
  2. Add the brussels until desired texture (I like mine cooked a bit but still a bit crunchy)
  3. Add the strips of bacon 
  4. Add the cooked pasta and a table spoon on the water from the pasta pot 
  5. Mix all ingredients together in the pan 
  6. Put into serving dish, drizzle with remaining olive oil and top with all of the Pecorino that you desire! 

Backwoods Mustard Glazed Jake's Ham

Backwoods_jakesglazedham.JPG

Photo & Recipe: Alexis Johnson

INGREDIENTS:

-1 smoked ham from Jake's Country Meat (about 4#)

-1/2 cup Backwoods Mustard Sweet Jalapeño 

-1/3 cup local raw honey 

 

INSTRUCTIONS

-Pre-heat oven to 350 degrees

-line dutch oven with foil

-On fat side of ham, cut about 1/4in deep diagonally across the whole ham to make a criss-cross pattern

-Put ham in dutch oven fat side up, layer foil on top of ham with the edges sealed and put the lid on

-Bake in the oven for about 1.5 hours. Until center of ham is at 140 degrees

-Take out of oven, peel back foil and brush the Backwoods Mustard onto your criss-cross pattern

-Following the mustard, drizzle honey along the pattern as well

-Raise the oven temp to 375 and put the ham back in for desired amount of glaze 

-Take out and let rest for about 10 min before cutting 

-Enjoy!! 

Posted on April 24, 2017 .

GREEN HARISSA CHICKEN STUFFED W/ MATTONE & ARUGULA

Photo & Recipe: Holly

Photo & Recipe: Holly

INGREDIENTS

Green Harissa:

  • 2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 2 serrano peppers, seeded for low heat. Keep seeds if you want it spicy. Remove stems
  • 2 small scallions, sliced
  • 1 small garlic clove, smashed
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup fresh cilantro leaves with tender stems
  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt

Chicken:

  • 8oz Mattone, sliced
  • 1 Cup Arugula, sauteed
  • 2 boneless/skinless chicken breasts
  • 1tbs butter
  • Cooking twine

DIRECTIONS:

  1. Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.
  2. Lay 4oz of sliced mattone and 1/2 cup of sauteed arugula on top of the butterflied check breast and roll the breast tight, tuck in the sides and tie with chicken twine to keep rolled. Repeat the process with the other chicken breast.
  3. Pre-heat the oven to 450 degrees.
  4. Using a cast iron skillet, melt butter and add the stuffed chicken. Brown the chicken on all sides.
  5. Once the chicken is browned, place the skillet with chicken into the oven and bake it for about 8-10 minutes.
  6. While chicken is in the oven make the green harissa.
  7. Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool.
  8. Purée seeds with serrano pepper, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth.
  9. Once the chicken is cooked. Be sure to let it rest for 10 minutes before serving.
  10. Cut off the twine, plate, and drizzle the harissa over the chicken.
  11. Serve it with your favorite side dish!
Posted on December 8, 2016 and filed under Dinner.

MATTONE PIZZA W/LA QUERCIA PROSCUITTO & PECORINO

Photo & Recipe: Alexis Johnson

Photo & Recipe: Alexis Johnson

Serving size- makes 1/ 10-12in thin pizza

INGREDIENTS

Dough:
1/2 cup Luke warm water
1/2 tsp active dry yeast
1/2 tsp honey
1 1/2 cups all purpose flour
1/2 tsp salt

Toppings:

1/2 sweet onion roughly chopped
2 tablespoons butter
6 cloves garlic roughly chopped
1/2 cup chopped Castel-Vetrano Olives
3 pieces La Quercia Prosciutto Americano
1 cup Evergreen Lane Mattone roughly chopped
2 tbl olive oil
1 tbl Pecorino Romano

DIRECTIONS:

  1. Pre-heat oven to 500 degrees
  2. Dissolve honey and yeast in water. Let sit for 10 minutes.
  3. While waiting, caramelize onions in a hot cast iron skillet with butter. Let them get fragrant and darken up and then add garlic. Reduce heat and let simmer.
  4. Add flour and salt to water mixture. Mix together with spoon first, then knead until dough doesn't stick to your hands. Gradually add a pinch flour until right consistency. Let sit for 5 minutes.
  5. Gradually stretch out dough from center outward until nice thin and about 10-12 in.
  6. Drizzle olive oil onto the dough first, then the caramelized onions and garlic.
  7. Then add chunks of Mattone, don't be shy! On top of the cheese sprinkle pieces of olives and torn pieces of prosciutto.
  8.  
  9. Use pizza stone, grill, or sheet pan. Bake for 10-15 min at 500 degrees.
  10. Top with sprinkles of Pecorino Romano and dig in!!!
Posted on December 7, 2016 and filed under Dinner, Lunch.

BRUSSEL SPROUTS & MATTONE SAUCE

Photo & Recipe: Brad Fuller

Photo & Recipe: Brad Fuller

INGREDIENTS

2 pounds Brussels Sprouts

3/4 pound Mattone

1 tbsp butter

1.5 tbsp flour

1.5 c milk

3 tbsp olive oil

4 tbsp grated Bio Hombre Parmigiano Stagionato

Salt and White Pepper to taste

 

DIRECTIONS:

1. In sauce pan, melt butter

2. In cast Iron pan, heat oil

3. cut the Brussels Sprouts in half

4. cube Mattone

5. mix in flour to butter constantly stirring to make roux

6. add milk to roux in 1/2 c increments

7. add Brussels sprouts to cast iron and give a pinch salt and white pepper, saute to browned, or desired doneness

8. while sprouts are cooking, begin adding Mattone to milk a few pieces at a time. when cheese has melted, add more

9. when all the Mattone is melted, add a little white pepper and remove from heat.

10. Add Parmigiano to Mattone sauce and stir till incorporated.

11. pour over Brussels sprouts and serve. 

12. There will be extra sauce for left overs!!

Posted on December 5, 2016 and filed under Dinner.

EVERGREEN LANE MATTONE RISOTTO W/SUNDRIED TOMATO & SPINACH

Photo & Recipe: Aaron Kujawa

Photo & Recipe: Aaron Kujawa

Servings: 4

INGREDIENTS:

  • 2 Cup diced onlon
  • 1 Cup diced carrot
  • 1 Cup diced celery
  • 3 Tbs chopped garlic
  • 2 Cups Cascina Belvedere Carnaroli Italian Rice
  • 2 Cups white wine
  • 8 Cups chicken stock
  • 16ozEvergreen Lane Mattone diced
  • 2 Cups baby spinach
  • 3 /4 Cup julienned sundried tomato
  • 1 Tsp thyme
  • 2 Tbs finely chopped basil
  • 3 Tbs Olive oil
  • 3 Tbs room temperature butter

Directions:

1. Over medium heat add olive oil into a 8 qt stock pot.

2. Sweat carrot, celery, garlic &onion.  Reduce to medium-low heat.

3. Add rice and toast until it smells slightly nutty...DON'T BURN!

4. Add your white wine, once the wine is almost absorbed add your chicken stock 1 cup at a time. Let the rice soak up stock add a cup at a time until your risotto is al dente.

5. When your risotto has the perfect consistency remove from heat. Add your basil, thyme, sundried tomatoes & mattone.

6. Gently stir until the mattone is melted throughout your rice, add your butter and cover. Let set for 10 mins.

7. Stir 1 final time and serve as is or pair it with the protein of your choice and enjoy!

Posted on December 4, 2016 and filed under Dinner.

HOECAKES W/ LA QUERCIA NDUJA, RED BARN MONTEREY JACK CHEESE, & BACKWOODS MUSTARD

HOECAKES W/ LA QUERCIA NDUJA, RED BARN MONTEREY JACK CHEESE, & BACKWOODS MUSTARD

Hoecake.JPG

Servings: 4

HOECAKE INGREDIENTS

  • 1 cup all-purpose flour
  • ⅔ cup coarse-grind cornmeal
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 1 large egg
  • 1 large egg white
  • 1¼ cups milk
  • ¼ cup unsalted butter, melted; plus 2 teaspoons room temperature

Hoecake Directions:

1. Preheat oven to 350°

2. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl.

3. Whisk egg, egg white, and milk in another medium bowl to combine.

4. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.

5. Heat 1/2 tsp. butter in a small cast-iron skillet over medium, coat the pan.

6. Spoon in 1/4 of batter and cook until bubbles appear on top, about 3 minutes.

7. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat the process with remaining batter and butter.

NDUJA SAUCE INGREDIENTS

  • 1/2 tablespoon butter
  • 1 heirloom tomato diced
  • tablespoon tomato paste
  • 2 small shallots
  • 1 tablespoon La Quercia Nduja
  • 1 tablespoon Backwoods Honey Habanero Mustard
  • Salt
  • Pepper

1. Heat skillet with 1/2 tablespoon butter

2. Add diced tomato, and thinly sliced shallots and saute until the shallots are clear and the tomato has broken down into a sauce.

3. Add the tomato paste, Nduja, and mustard and stir until the Nduja has melted and incorporated itself into the tomato base.

4. Taste and season with more salt and pepper if needed.

Bring it all together

1. Spoon the sauce over the hoecake.

2. Top with a fried egg, shredded Red Barn Monterey Jack cheese, and sliced scallions.

 

 

Posted on November 6, 2016 and filed under Breakfast, Lunch.