RECIPES
TWO PONY SOURDOUGH PIZZA CRUST
1 cup sourdough starter
1/2 cup warm water
3 cups bread flour
1 tsp salt
1 Tablespoon Olive Oil
mix ingredients together. knead until smooth. cover dough with damp cloth. allow dough to rise. punch dough down and shape into 2-4 balls. allow to rise again before shaping into crusts (roll dough out with a rolling pin or toss & stretch, whichever you prefer).
TORPEDO ONION GRATIN
with FRESH HERBS
This recipe is serious comfort food,
using our favorite heirloom onions
from this year:
Italian Red Torpedo Onions.
The recipe is from a great food blog,
Nourished Kitchen.
Enjoy!
(6-8 servings)
1/4 cup butter
8 large onions,
preferably Italian torpedo onions,
peeled and sliced into 1/4-inch rounds
2 cups heavy cream
2 tablespoons minced fresh thyme leaves
1/4 cup minced fresh Italian
flat-leaf parsley
2 cups crumbs from a day-old loaf of
whole grain sourdough bread
sea salt, to taste
1/2 cup grated Pecorino Romano
or Parmesan cheese
Melt butter in a cast iron skillet over medium flame
until it begins to foam, toss sliced onions into
hot fat and fry them, stirring frequently, until they release
their fragrance and become tender and translucent.
Preheat oven to 425 degrees.
As oven preheats, reduce heat to medium-low,
pour 2c cream into skillet over onions
and simmer them together until cream thickens and is
reduced by half, about fifteen minutes.
In a separate bowl, stir 2c whole grain
sourdough bread crumbs with 2 TB
minced fresh thyme and 1/4c minced
Italian flat-leaf parsley. Season mixture
of breadcrumbs and herbs with sea salt
as it suits you.
Remove onions and cream from heat.
Top with seasoned breadcrumbs and 1/2
cup of the grated cheese.
Place the gratin into preheated oven
and bake for 20-25 min or
until breadcrumbs and cheese form a
nice golden crust and cream begins to bubble.
Allow the onion gratin to rest
for about 5 min before serving.
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ROASTED EGGPLANT & ONION SOUP
Adapted from Bon Appetit
We're really taking advantage of our new wood-fired oven, roasting everything we can get our hands on. We like this soup because it uses ingredients we have at our fingertips to make a smooth, pureed smokey soup perfect for these stretched-out autumn days. (Serves 4) 3 medium heirloom tomatoes, halved 1 large eggplant (about 1 1/2 pounds)
halved lengthwise
(we used 3 smaller heirloom eggplants)
3 small onions, halved
6 large garlic cloves, peeled
2 tablespoons olive oil
(we use canola oil in our bread oven
because of its tolerance of higher heat)
1 tablespoon chopped fresh thyme
1 tablespoon freshly ground cumin seed
4 cups chicken stock or vegetable broth
1/2 cup heavy cream
3/4 cup crumbled goat cheese as garnish
1/2 lemon, to squeeze on each bowl as garnish
pinch of red pepper flakes as garnish
Preheat oven to 400°F (or stoke up your wood-fired
oven to a really good hot temp). Arrange tomatoes, eggplant,
onion and garlic on a large baking sheet. Brush or drizzle vegetables with oil then roast them
for 20 minutes, pausing only to remove the garlic cloves
after a few minutes because they'll cook faster. Return
the pans to the oven for another 25 minutes, until the
remaining vegetables are tender and brown in spots.
Remove from oven and scoop eggplant from skin into a heavy,
large saucepan or soup pot. Add the rest of the vegetables,
the thyme, cumin and the chicken or vegetable stock
and bring to a boil.
Reduce to a simmer. Cook until onion is very tender,
about 45 minutes to an hour. Cool slightly. Working in batches, puree soup in blender until it is as
smooth as you’d like it to be. Back in the pot, add the
cream and bring the soup back to a simmer.
Season with salt and pepper. Serve sprinkled with goat
cheese and some parsley or fresh thyme sprigs as a garnish.
Squeeze lemon juice on top of each garnished bowl
before serving.
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GOLDEN PEPPER & HEIRLOOM TOMATO SOUP
Adapted from Local Flavors by Deborah Madison. This is a wonderful aromatic & hearty fall soup.
1 pound yellow (or any other heirloom) tomatoes
1/3 c hand harvested wild rice
sea salt & freshly ground black pepper
4 medium onions
25-30 mini yellow or orange sweet bell peppers
2 tablespoons olive oil
pinch saffron threads
2 bay leaves
3-4 french thyme sprigs, leaves plucked from stems
1 teaspoon sweet paprika or 1/2 teaspoon smoked Spanish paprika
2 tablespoons tomato paste
2 quarts vegetable or chicken stock
italian flat leaf parsley, chopped for garnish
fresh chevre for garnish
1. Bring 2 quarts of water to a boil, add rice and 1/2 teaspoon of sea salt. Simmer, cook until rice is tender. Drain and set aside.
2. Chop onion and mince garlic with a pinch of sea salt until mushy. Dice the peppers into small squares, removing seeds. Chop tomatoes, removing core & stems.
3. Warm the olive oil in a large soup pot and add onions, peppers, saffron, bay leaves, thyme, and paprika. Cook over medium heat, stirring occasionally until the onion has begun to soften and color-about 6 minutes. Add garlic, then stir in tomato paste and 1 teaspoon of sea salt. Stir and add 1/4 cup water. Stew for 5 minutes, then add the chopped tomatoes, their juice, and the stock. Bring to a boil, then reduce heat to a low simmer, covered, for about 25 minutes.
4. When ready to serve, reheat the soup with the rice, then ladle into bowls. Season with pepper & salt, garnish parsley and dollops of fresh chevre.
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GREEN TOMATO CHUTNEY
(We use green tomatoes that we’ve brought in to save from the frost. Also good for early tomatoes.)
Combine
6 apples, (peeled, cored & chopped) with
3 lbs green tomatoes (1 inch cubes)
2 cups raisins
2 tsp ginger (finely grated)
2 tsp ground allspice
2 tsp sea salt
1 tsp black pepper (ground)
1 tsp white pepper (ground)
1 piece candied ginger (golf ball-sized piece)
2 onions (coarsely chopped)
2 cloves garlic (crushed)
3 cups brown sugar
Simmer for one hour over low heat, stirring occasionally. Add
1 cup red wine vinegar
Simmer for one more hour.
ENJOY!
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