Mango Salsa

Mango Salsa

This recipe came from the River Valley Market in Northhampton, Massachusetts.

  

Ingredients

5 lbs. Mango, peeled, medium dice        

5 c. Red Pepper, small dice         

3 c. Green Onion, sliced               

8 each Jalapeno Pepper, seeded, minced            

1 bunch Cilantro, fresh, chopped             

1/2 c. Lime Juice              

1/4 c. Canola Oil               

Salt, to taste

Instructions

In a large bowl, combine all ingredients. Taste and adjust seasoning if desired.

Gougeres (Cheese Puffs)

A note from Sylvie:

This is the ultimate traditional appetizer from the heart of Burgundy. It can be served with any apéritif. I like to use fresh herbs such as chives, parsley, thyme or basil and add them to the dough right after the eggs have been incorporated. You may make gourgeres as much as a month ahead of time and freeze them. To reheat, bake for 10-15 minutes in a 325 degree oven.

¾ cup Flour

½ tsp Salt

A pinch of Cayenne Pepper

A pinch of Nutmeg

¾ cup Water

6 Tbsp Butter, cut into pieces

3 Eggs

3 oz Swiss Cheese, grated

Preheat the oven to 400 degrees F.

Lightly grease a baking sheet or line it with parchment paper. Sift the flour, salt, cayenne pepper and the nutmeg together.

In a medium size saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients all at the same time. Beat with a wooden spoon for about one minute, until the mixture is well blended and starts to pull away from the sides of the saucepan.Cook for 2 minutes over low heat, beating constantly, then remove the pan from the heat.

Add one egg at the time and stir well to blend until the dough is smooth and slightly shiny. The dough should pull away and fall slowly when dropped from a spoon. Add the cheese, stir to mix well.

Spoon dough into a pastry bag and pipe onto the prepared baking sheet in 1- to 1¼-inch rounds, spacing 1 inch apart.

Bake 25-30 minutes until golden brown. Cool slightly on a wire rack and serve warm.

Sylvie's Marinated Olives

Antipasto plates are the easiest snack to quickly put together for an improvised appetizer. In the summer months, I like to always have a few olives at hand in the refrigerator. Just add a few cheese varieties, some good bread and voila for a delicious appetizer. These marinated olives can be kept in the refrigerator for up to 3 weeks. You may add some freshly minced garlic a couple of hours before serving, keep in mind that this will shorten their storage time to one week.

4 Tbsp Capers
1 Tbsp Red Jalapeño, seeded and chopped (you may use any of your favorite hot peppers)
3 Tbsp Dried Rosemary, roughly crushed
3 Tbsp Fresh Basil, roughly chopped
2 Tbsp Fresh Oregano, roughly chopped
2 tsp Lemon juice
1 ½ cups Extra Virgin Olive Oil
1 cup Red Wine vinegar
3 cups Black and Green Olives, pit in-I used Minasso Picholine green and oil cured black olives (Aisle 11)
Salt and Pepper to taste

In a large bowl, put the capers, red jalapeño, rosemary, basil, oregano, lemon juice, olive oil, vinegar, salt and pepper. Whisk ingredients together until well combined. Add the olives and stir well to evenly coat the olives. Adjust the seasoning with salt and pepper to taste. Place mixture in the refrigerator for at least three hours, turning regularly to coat the olives with the sauce. Serve with toasted bread, roasted nuts and cheeses.

Fried Sunchoke Chips with Rosemary Salt

Ingredients:

2 lbs. Unpeeled Sunchokes (also called Jerusalem Artichokes) *scrubbed

Organic Canola Oil (for frying)

1 Tbsp Celtic sea salt

1½ teaspoons minced fresh Rosemary


Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 x. Pat very dry with paper towels. Piour enough oil into large deep skillet to reach depth of ½ inch. Heat oil to 375 degrees. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. Chips can be made 2 hours ahead. Let stand at room temp.



Sunchoke Dip

Ingredients:

3 Tbsp lemon juice

1-1/2 lbs Jerusalem artichokes

Salt

1 to 2 tbsps minced fresh jalapeño chilies

Blue or red corn chips (or a combination)

3 Tbsp olive oil

2 cloves garlic, peeled


Preparation: Peel Jerusalem artichokes & rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes & cook this until tender when pierced, about 12 mins. Drain. Step #5 In a mixer or food processor/blender, garlic, whirl Jerusalem artichokes, lemon juice, and  oil until smoothly puréed; scrape container sides as needed. Add chilies & salt to taste. Scrape into a bowl. Enjoy with Sunchoke Chips!!

Raine's Nachos with Chorizo, Refried Beans, and Raw Cheese

By one of the Boise Co-op's favorite members, Raine Saunders, who generously offered to let us re-post it from her awesome website Agriculture Society. Please check it out: It's a goldmine of great info. 

Sometimes I wonder if I’ll ever stop trying to top myself with the most irresistible healthy fast-food. I haven’t really eaten fast food in years, but I used to eat it a lot when I was a young adult.

I couldn’t help myself…I’d been craving chorizo all day and when I got to the store tonight, I was on a mission to find some good, local fare. I scored a nice package of it from the butcher counter and kept thinking of the frozen lamb and chicken I had at home, which was going to have to wait for another night since it wouldn’t be thawed out in time for dinner (I was thinking Paella).

But I had to do something amazing with that chorizo. So I went home and looked around on the Internet for inspiration. I thought about frying it up with some butter and garlic and some onions and bell peppers, maybe some home-made red sauce. That sounded good…but that wasn’t quite what I craved. Then I found this great recipe by Emeril for chorizo nachos. Oh my gosh, yes…that was it!

These were amazing and they disappeared fast…here’s our version of this recipe…it was SO worth it!

Ingredients:

• 3 Chorizos, pan fried in garlic and cumin
• 2-3 cloves of Garlic
• Sprouted Corn Tortillas, cut into fourths and fried in coconut oil or tallow (we used about 10)
• 1-2 cups of soaked and cooked Beans of your choice, then refried in 2-3 tablespoons of bacon drippings, Salt to taste
• 2 cups of Monterey Jack Cheese (we used raw cheese)
• Sliced yellow or white Onion
• Sour Cream
• Salsa (we used local salsa), or fresh Tomatoes or homemade Pico de Gallo (those weren’t in season for us)
• Salt
• Cumin
• Chili Powder
• Butter

For recipes like this, I don’t really measure, I just add spices and seasonings until I like the way it tastes. This made just enough for two adults and one child.

  

Directions:

1. Preheat oven to 350 degrees.

2. In a large pan or skillet, heat some butter and add minced garlic to sautee. Cook the chorizo with garlic and add cumin, stirring and turning periodically, over medium-high heat until the sausage is browned and the fat is rendered.

3. While chorizo is cooking, in another pan melt coconut oil on medium heat. Place the quartered tortillas in the pan and allow them to fry about 1 minute on each side, turning with tongs. Take out of the pan with tongs and place on a plate with a paper towel to soak up the extra oil. Set chips aside when done frying.

 4. Heat beans up in a pan on medium-low heat and add bacon drippings (we store ours in the refrigerator, so they are hardened). Allow them to melt a bit by stirring them. Add chili powder and a bit of cumin into the beans (I just added to taste).

5. When the drippings have melted into the beans, mash them into the beans and mix them thoroughly. Add a bit of water if beans are thickening, as you will want to be able to pour them easily on the nachos when they are ready to go in the oven. Turn down to low heat.

6. Grate the cheese and slice up the onions and set aside.

7. Remove chorizo from pan when cooked through and drain on paper towels. Cut chorizo into small bits to top on nachos.

8. Get an oven plate or large oven-safe dish and place chips on the bottom. Add layers of beans, chorizo, and cheese. You can also alternate layers of chips, beans, chips, chorizo, cheese. I think they cook better with the main ingredients on top. Add sliced onions after cheese. Place in oven and heat until cheese melts – approximately 10 minutes.

9. Serve and enjoy!

Divit's Tapanade Party

Divit Cardoza, Manager of the Co-op Wine Shop, is a multi-faceted, Renaissance kind of guy. When he's not making fabulous art or extolling the virtues of the grape, he's probably in the kitchen whipping up something ridiculously tasty. Divit co-taught our Cocktails and Tapandes Class during the holidays, and was kind enough to let us reprint a few of his super-quick and easy creations.

White Bean Tapenade
2-3 Garlic Cloves, minced
1 Small Carrot, diced fine
1 Tbsp Olive Oil
1 tsp Fresh Thyme
1 can White Beans, drained
2 Tbsp White Wine
Salt & Pepper to taste
Optional: Bacon, Pancetta or Proscutto

Sautee garlic and carrots in olive oil. Add thyme, beans and white wine, simmer. Mash lightly with a
fork or potato masher.
 
 
Red Pepper Tapenade
1 Clove Garlic
¼ c Blanched Almonds
3 Whole Roasted, Peeled Red Peppers
2-3 Tbsp Fresh Basil
Salt and Cayenne Pepper to taste

Pulse ingredients in order in a small food processor.


Green Olive Tapenade
1 Garlic Clove
1¼ c Anchovy-Stuffed Green Olives
1 Tbsp Olive Oil
2 oz Fresh Chevre
1 tsp Minced Fresh Oregano
Salt and Black Pepper to taste

Pulse all ingredients in small food processor.


Ahi Tuna Tapenade
4-6 oz Sashimi Grade Tuna
2 Tbsp Crème Fraiche
Wasabi to taste
Sushi Ginger
Smoky Sesame Oil or Black Sesame Seeds for garnish

Dice tuna fine. Mix wasabi and crème fraiche to taste. Either mix ginger in with tuna or use as a garnish. Combine seasoned crème fraiche with tuna just enough to hold together.