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Recipes!

• Asparagus Soup Recipes
• Market Salad with Goat Cheese Disks and Red Chile Croutons
• Organic Lamb with Flash Seared Asian Greens
• Poblano Chile Stew
• Rhubarb Recipes
• Summer Fresh Foccacia

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• Asparagus Soup Recipes

  (Thanks to Kate Manchester & Edible Santa Fe!)

  From: Vegetable Soups from Deborah Madison’s Kitchen

  Makes 4 1/2 cups, serves 4 to 6

  There’s no reason to limit an asparagus soup to just one ending, nor is there any reason to let your asparagus soup take on a dingy color and less than brilliant flavor. Just plan to serve within 20 minutes or so after making it, and it will have all the clarity one hopes to find in this vegetable.

  Mercurial asparagus can go in many different directions, and here are three. The spring herbs such as chervil and chives (and their blossoms) are a natural; ginger crisped in brown butter less usual, but manages to be just as right, as does finishing the soup with a few drops of toasted sesame oil, black sesame seeds and slivered cilantro. In all three, a few drops of lemon juice added just before serving bring all the elements smartly together.

  I prefer to use fat stalks of asparagus and peel them. They puree much more easily, leaving you with a smooth and silky soup. If you want to make this earlier in the day but still have that bright green color, pour the finished soup immediately into a bowl set over ice, stir to cool it down as quickly as possible, then refrigerate.

  1 1/2 lbs. asparagus, preferably thick shoots, well-washed
  2 fat bunches scallions (about 2 c. chopped), or leeks, the greens set aside
  Sea salt and white pepper
  3/4 c. potato, peeled and very thinly sliced
  2 T. butter
  Several drops of fresh lemon juice from a Meyer lemon, if possible

  Bouquet garni:
  Several parsley sprigs
  1 bay leaf
  Sprig of thyme

  DIRECTIONS:

  Snap off the butt ends of the asparagus and put them in a pot with 5 cups water, scallion greens and bouquet garni. Add 1/2 teaspoon salt, bring to a boil, then simmer while you prepare everything else. If you’re not ready to use it after 25 minutes, strain and set aside.

  Cut off the tips, cover them with cold water and set aside to soak, agitating the water occasionally to get rid of any sand. Peel the remaining middles of the asparagus and chop into 1/2" chunks.

  Melt the butter in a soup pot. Add the scallions, asparagus middles, and potato. Give a stir, add a teaspoon of salt, and cook over medium-high heat, just until the butter begins to brown a bit, after several minutes. Pour the hot broth through a strainer right into the pot, if you haven’t strained it already, then simmer for 8 minutes. Puree, in small batches, until smooth. Set the strainer over a clean pot, pour the soup into it and agitate with a rubber scraper, finally pushing any debris against the strainer. Taste for salt and add a few drops of lemon juice to bring up the flavors. Season with a little white pepper.

  Simmer the asparagus tips in a little salted water until tender, then drain. Add them to the soup just before serving.

  Three Ways to Finish Your Asparagus Soup

  1. With Spring Herbs: Garnish with plucked chervil or tarragon leaves, snipped chives, and their blossoms. If chervil is abundant, add a handful to the broth.
     Lovage-just a single leaf-cooked in the broth and slivered over the finished soup is another way to go.
  2. With Ginger: Take a knob of ginger about an inch long, peel it, and thinly slice it into julienne pieces. You’ll want about two tablespoons. Melt two tablespoons butter until browned, then add the ginger and cook until golden and just starting to crisp. Add the cooked asparagus tips and toss them with the ginger and butter. Serve with a cluster of ginger and asparagus in each bowl.
  3. With Sesame Oil: Drizzle a few drops toasted sesame oil over each bowl of soup. Sprinkle with toasted black or white sesame seeds and garnish with a pinch of finely slivered cilantro in each bowl. (If you love the flavor of fresh coriander, consider cooking 2 tablespoons of the minced stems along with the soup vegetables.)

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• Market Salad with Goat Cheese Disks and Red Chile Croutons

  (Thanks to Local Farmer & Chef Matt Romero!)

  INGREDIENTS:
  2 cups Gourmet greens (Romero Farms)
  2 cups Spinach (Santa Cruz Farms)
  1 oz. Vinaigrette dressing (Duke's Raspberries)
  Kosher salt
  Black pepper
  1 cup Red chile croutons (Cloud Cliff Bakery)
  1 oz. per serving Goat cheese disks**
  Black and white sesame seeds
  Olive oil

  PROCEDURE:
  Place spinach and greens in stainless steel or glass bowl. Toss with dressing and salt and pepper. Arrange on plates, garnish with red chile croutons and toasted goat cheese**
  **Toasted Goat Cheese Disks: Form 1 oz disks of goat cheese. Gently press into mixture of black and white sesame seeds. Heat non stick skillet and place small amount of olive oil in pan. Place disks in pan and heat until sesame seeds are toasted. Remove from heat and place on salad.

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• Organic Lamb with Flash Seared Asian Greens

  (Thanks to Local Farmer & Chef Matt Romero!)

  INGREDIENTS:
  1 lb. Lamb Sirloin (Shepherd’s Lamb)
  2 cups Asian Greens (Camino De Paz Farm)
  2 cups Braising Greens (Monte Vista Farm)
  2 Rosemary sprigs (1 sprig for chopping) (Santa Cruz Farms)
  Pea Sprouts for garnish (Sungreen Living Foods)
  Red Wine (La Chiripada Winery or Black Mesa Winery)
  Garlic (Jacona Farm)
  Black Pepper
  Olive Oil
  Butter

  PROCEDURE:
  Season lamb with olive oil, salt, pepper and chopped rosemary. Place on grill, cook to medium rare, remove and allow to rest for 10 min. prior to slicing. For the greens, heat large skillet or wok. Add olive oil, garlic, and greens. Flash sear over high heat. Season with kosher salt and place on platter. For the sauce, heat skillet, add butter, garlic, and rosemary sprigs. Cook for 2 minutes, add red wine and reduce sauce by half, remove rosemary, add a pat of butter and work into sauce. Arrange lamb slices over greens and spoon sauce over lamb. Garnish with pea sprouts.

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• Poblano Chile Stew

  (Thanks to Local Farmer & Chef Matt Romero!)

  INGREDIENTS:
  1 gal. water, cold
  2 cups potatoes, peeled and cubed 1" (Monte Vista Farms)
  1 cup carrots, peeled and chopped 1" (Jacona Farms)
  1 cup tomatoes, peeled, seeded, and chopped (Growing Opportunities)
  1/2 cup onion, chopped
  1 knob garlic, peeled and chopped (Jacona Farms)
  Kosher salt
  1-2 cups Poblano peppers, roasted, peeled, and chopped (Harmony Farms)

  PROCEDURE:
  Place all the ingredients (except poblanos) in a stock pot. Simmer gently for 30-40 minutes, then add poblanos. Cook for 5 additional minutes, and stew is ready

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• Rhubarb Recipes

  (recipes courtesy of Talon de Gato Farm)

  RHUBARB CRUMBLE

  Filling: 1 lb rhubarb, 1/2 cup sugar (to taste), 1 tsp cinnamon, 1 tbsp flour

  Crumble: 6 oz all-purpose flour, 2 oz Talon de Gato whole cornmeal (or use flour for all 8 oz), 4 oz margarine (Yes, margarine! Dairy-free margarine will not burn and become bitter.), 1 tsp cinnamon, 3 oz soft brown sugar, water to mix.

  Trim the rhubarb and cut into 1/2 inch pieces. Toss with the sugar and flour, and set aside for the juices to flow.
  Thoroughly cut the margarine into the flours with a pastry cutter, and then add the sugar and cinnamon and cut some more. Sprinkle with a few drops of water and toss with a fork (avoid making pastry, but there should be no flour dust; lumps are ok).
  Put the rhubarb with a tablespoon or 2 of water in a dish, and spoon over the topping. Bake (on a baking tray) at 350F for 20-30 minutes until colored, then at 250-300F for a little longer.
  Allow to cool a little before serving. Talon de Gato likes it cold for breakfast. Try ginger instead of cinnamon.

  COMPOTE OF RHUBARB

  Compote is just a fancy way to say stewed. This method allows the rhubarb to hold its shape.

  Trim 1 lb of rhubarb, cut into 1 inch pieces, rinse and drain.
  Put the rhubarb, still wet, in a pan with 1/2 cup of sugar (more or less to taste), and a stick of cinnamon if you like. Cover the pan and put it aside until the rhubarb has made some juice.
  Bring just to a simmer, then turn off the heat and leave the pot covered.

  Serve like that, or with cream or ice cream, on gingerbread or breakfast cereal. You can also thicken the liquid with a little corn starch, and use as a hot sauce.

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• Summer Fresh Foccacia

  (Thanks to Local Farmer & Chef Matt Romero!)

  INGREDIENTS:
  Artisan Foccacia Bread cut into wedges (Intergalactic Bakery)
  Goat Cheese Ricotta (Sweetwoods Dairy)
  Tomato Slices (Growing Opportunities)
  Basil, finely shredded (Growing Opportunities)
  Green Chile Capponata (Camino de Paz Farm)
  Olive Oil
  Kosher Salt

  PROCEDURE:
  Cut foccacia into wedges, brush lightly with olive oil and grill briefly. Arrange tomato slices, top with ricotta, green chile capponata and shredded basil. Drizzle with olive oil and sprinkle of kosher salt.

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