6/4: Ellie's Sugar Plum Galette
This week at our "Extras Table" we had special organic sugar plums from South Carolina which were delicious! We hope to have them again next week, but the great thing about a galette is you can adapt it and use almost any fruit you have on hand so if we have rhubarb, or peaches, you can use those too!
This gorgeous galette was made by Ellie Engel, most famously known for running our Chef Brian's instagram (and being his amazing daughter), but also a long time helper in the Moss basement, filing papers and discussing design ideas.
For the crust:
1 1/4 c AP flour
1 tbs sugar
1/4 tsp salt
1 stick butter, cut into 1/2" cubes
1 large egg yolk
1/4 cup ice water
2 heaping cups of sugar plums (from the moss cafe farm box add ons:)
1 tbs cornstarch
1 tsp fresh lemon juice
1/4 cup sugar-plus more for sprinkling
2 tbs milk for brushing
Combine flour, sugar, and salt in a large mixing bowl. Scatter butter over flour and break up butter with fingers until it resembles a course meal (there should still be small pieces of butter left) In a small bowl, whisk together egg yolk and water. Pour liquid over flour mixture and work it with a fork or your fingertips until the dough just holds together. Chill for at least 1 hour.
Preheat oven to 375°. Toss plums, cornstarch, lemon juice, and ¼ cup sugar 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 plums in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Bake galette until crust is golden brown and filling is bubbling, roughly 40 minutes. Let cool before serving.
5/28: Brian's Basted Eggs
2 tbs olive oil
1/2 stalk green garlic, thinly sliced
1 small zucchini, thinly sliced
1 small or 1/2 larger tomato, sliced
2 tbs fresh basil or parsley, coarsely
2 tbs feta
Sauté green garlic in olive oil for 1 minute in a 10 inch non-stick skillet. Add zucchini and sauté for approximately 30 seconds or until slightly tender. Arrange tomatoes evenly on the bottom of skillet. Add a few pinches of salt and pepper. Sprinkle with herbs and carefully break 4 eggs over all. Sprinkle with feta, cover, and cook over a medium flame until eggs are cooked to your taste. (I prefer them medium, just a bit runny.) Serve 2 eggs and plenty of garnish per person and enjoy!
5/20 : The "What Is This?" Dinner
Chive blossoms and Katsuma seemed to be the most confusing box items this week. Here's a great way to use them both plus lots of other farm box items!
Chinese Cabbage Fried Rice
1 stalk green garlic, minced
3 scallions or spring onions, diced.
2 chive blossoms
2 tbsp minced ginger
2 cups chopped Napa cabbage
2 tbsp Braggs liquid aminos
Salt and pepper to taste
Juice of half a lemon
2 cups cooked brown rice
1 tbsp olive oil
1 tbsp maple syrup
Sauté the green garlic, bottom half of scallions and ginger in olive oil on high for 2 minutes. Add Napa cabbage along with salt and pepper and cook another 2 minutes. Add in eggs and scramble. Cook for 1-minute, stirring. Add Braggs, lemon juice, and maple syrup and 2 cups rice. Cook stirring for another 5 minutes until rice is warm and mixed through. Garnish with chive blossoms and diced scallion tops.
Tofu + Asian Greens in Garlic Sauce
2 tbsp Braggs liquid aminos OR Tamari OR Soy Sauce
1 tbsp maple syrup
Juice of 1 lime and half a lemon
½ cup white wine
Salt and pepper
1 block tofu, cut into 2 inch cubes.
1 bunch bok choy, chopped
1 bunch katsuma, chopped
1 garlic clove, minced
1 stalk green garlic, minced
2 tbsp olive oil
3 scallions or spring onions, diced
3 shallots, diced
Mix first 4 ingredients in a bowl. Set aside. Saute on high green garlic, garlic, scallions, and shallots. Cook for 2 minutes. Add tofu, salt, and black pepper and let brown for 3 minutes. Add Asian greens and cook stirring for 4 minutes. Add sauce and continue stirring for another 3-4 minutes.
5/13 : Ori's Strawberry Rhubarb Crumble (GF/V)
2/3 cups gluten free 1-to-1 flour
2/3 cups almond flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons Melt or Earth Balance vegan butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
1. Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
2. Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
3. Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vegan vanilla ice cream!
5/6 : Alex's Spring Green Coconut Curry (GF/V)
1 bunch cilantro
3” piece of ginger
1 spring garlic
2 garlic cloves
1 spring onion
1 chile or half a red bell pepper
Juice of three limes
2 tbsp bragg’s liquid aminos OR tamari OR soy sauce
2 tbsp maple syrup OR honey
1 tbsp mellow white miso
3 kafir lime leaves or the zest of one lime
1 tsp. sea salt and more to taste
1 tsp. fresh ground black pepper
1 bunch asparagus
2 blocks of tofu cut into 1-inch cubes
8 oz. mixed mushrooms chopped
1 13.5oz can coconut milk
1. Add the first 14 ingredients to a food processor and process till smooth.
2. Add olive oil to a large pan and heat to medium. Add the mushrooms. Cook until slightly browned. Add a pinch of salt to the mushrooms. Add in the curry paste mixture and stir constantly until browned- 5 minutes. Roughly chop bottom half of asparagus pieces into rounds and add to the curry. Cook 1 more minute.
3. Add coconut milk, 2 cups of water, and tofu. Bring to a simmer and lower the heat to medium low. Cook for 10-12 minutes, stirring occasionally. Chop the rest of the asparagus. Stir into the curry and cook for another 5 minutes. Taste and add more salt, pepper, and lime juice as needed.
4. Serve hot over brown rice or rice noodles. Garnish with cilantro and crushed toasted peanuts or almonds.