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Potato, Leek & Carrot Soup

By on October 12, 2012 in Food, Recipes

It’s fall, yo. Soup making time. Potato, leek and carrot soup is perfect for fall and is really really easy to make really really well. Promise.

The important thing with making veggie soup is using good quality veggies. Potatoes, carrots, and leeks are all in season right now. The potatoes and carrots I used for my soup were from my Roxbury Farm CSA and the cream was a pastured variety from Hawthorne Valley Farms. When you’re relying on the flavors of the veggies to do most of the work, you want to make sure you use good quality, strong tasting veggies.

If I was really holding true to my cooking principles, I would’ve used fresh herbs instead of dried. Nobody’s perfect. Do the best you can (or the best you care to).

Potato, Leek, and Carrot Soup

by Katie Vorwald

Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients (serves 6)

  • 2 tablespoons butter (or olive oil)
  • 5-6 potatoes, peeled and diced small
  • 2 large carrots, peeled and shredded
  • 2 leeks, light and white green parts only, sliced into thin rings
  • 1 quart stock
  • dill, rosemary, salt and pepper
  • heavy cream

Instructions

Heat the butter over medium heat in a large heavy saucepan. When it is melted, add the veggies. SPrinkle with salt and pepper and cook for about 3 minutes.

Add the stock and bring to a boil. Reduce to a simmer, cover, and cook until veggies are tender, about 20 minutes. Using an immersion blender, blend the veggies, leaving some chunks. You can also use a standard blender or food processor by taking about half of the soup and blending it until smooth.

Add dill and rosemary to taste and adjust salt as needed. Add cream until desired consistency – I used about 2/3 of a cup, but less (or even none) would be fine, too.

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Potato, Bacon and Egg Hash with Spinach

By on October 3, 2012 in Food, Recipes

I’m a big fan of one-pot meals. This one is a little time consuming but full of flavor and extremely filling. It also makes fabulous leftovers, so you save whatever time you’ve spent making this the next time you eat it. It keeps well, reheats fabulously and you can serve it for any meal.

I also think this meal is very visually appealing. It’s also really flexible. You can add pretty much anything to it and it’ll taste great.That makes it great for farm share recipients who struggle with using up all their veggies (although I just used spinach in mine.)

Bacon, Egg, Spinach, and Potato Hash

by Katie Vorwald

Prep Time: 45 minutes

Cook Time: 45-50 minutes

Ingredients (Serves at least 4)

  • 3-4 T of butter or fat of choice
  • 2-3 pounds potatoes, peeled and diced small
  • 1 pound bacon
  • 1 head spinach
  • 1 onion, diced
  • 6 eggs, hardboiled
  • salt
  • pepper
  • liberal amounts of sriracha

Instructions

First, fry the bacon. Set aside, and dice when cooled.

Separate the hardboiled eggs – put the yolks in one bowl and mash gently with a fork, and slice the whites keep them separate.

In a large pan (preferably cast iron) heated over medium-high heat, add two tablespoons of butter. When the butter has melted and the pan is hot, add the diced potatoes. Stir them gently and then leave them alone for 5 minutes. After 5 minutes, go back and flip them around, and leave them for another 5 minutes. Continue doing this until the potatoes are done to your liking (about 20 minutes). Remove the potatoes from the pan and set aside.

Add another tablespoon of butter and reduce the heat of the pan to medium. Add onion and cook until translucent. Add salt and pepper. Add spinach and cook until wilted. Once the spinach is cooked down, add the egg whites and cook for about 5 minutes, until slightly browned.

Add in the potatoes, bacon, and egg yolks. Heat through and serve warm.

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Work Week Wrapup and Bacon Wrapped Dates!

By on August 31, 2012 in Food, Recipes

It’s been one heck of a long week. Why do they seem to slow down even more as the weekend approaches??

Not much exciting on the Vorwald food scene to report. Here are some hilights:

I picked up a container of this yogurt at The Fresh Market, where I stopped on Friday for lunch. I didn’t end up eating it until Monday. It was pretty good! And the milk they use come from pastured cows. Thumbs up.
It doesn’t have any added sugar other than what is found in the honey and pear, so it isn’t as sweet as most yogurts. I like that.

I finally got around to harvesting the rest of the basil from our plant. It’s been getting pretty cool at night (around 55*) and the leaves were slightly curling and browning in some spots. I should’ve picked it all earlier, but we’ve been overloaded with basil from the CSA and we’ve been picking this plant a bit, too. It’s supposed to be in the 90s today and really nice this weekend so maybe we’ll get an encore performance from the plant. I’ve only got maybe 10 jars of pesto in the freezer, what’s a few more? :)

The hilight meal of the week was corn pancakes. Apologies for the awful picture, but sometimes we eat as late as 9pm and the lights in my kitchen are not very bright. This recipe comes from Mark Bittman’s How to Eat Everything Vegetarian except we subbed the regular flour for almond meal and fried them in coconut oil. Delicious, fluffy, and they re-heat well. This is the first time we’ve made them with fresh sweet corn and the flavor is incredible.

Last, but certainly not least, bacon wrapped dates! This picture was taken about 2/3 of the way through the cooking process, right before they go under the broiler. I fell asleep shortly after I made them and they were devoured too quickly to snap a photo. Imagine them plated nicely, golden brown, and super delicious!

Bacon Wrapped Dates with Goat Cheese

by Katie Vorwald

Prep Time: 20 minutes

Cook Time: 45-50 minutes

Ingredients (as many as you want!)

  • 4-8 ounces goat cheese
  • whole medjool dates
  • raw, unseasoned/unsalted almonds
  • 2-3 pounds bacon, sliced (thick or thin is OK)

Instructions

Prepare the dates by slicing them gently down the middle the long way, and remove the pit. Insert the almond into the date. (note: tell people there’s an almond inside so they don’t think it’s the pit!

Using a butter knife, slather some goat cheese into the sliced open date.

Wrap the bacon around the date. The bacon should stay securely around the date, but if you think it’s going to fall off, use a toothpick to keep everything together.

When all the dates you want to stuff and wrap are done, place them in a 9×13 baking pan with reasonably high sides. They will leak out fat and juice and whatever.

Bake at 350* for about 40 minutes, then broil (high) for about 5 minutes or until golden brown. Let them cool before you eat them! Hot cheese in your mouth isn’t pleasant, promise.

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I made these for the Collar Cit Crossfit / Crossfit Beyond End of Summer Throwdown.. I can’t really imagine a more perfect recovery food than bacon and dates. If you don’t eat dairy, feel free to leave out the goat cheese. They come out just fine!

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