A Perfectly Local Valentine Dinner for Two!

All thanks to the diversity of foods at the recent Winter farmers' Market in Exeter this weekend!




Riverside Farm greens dressed in honey cider vinaigrette made with local cider vinegar, sunflower oil, honey, mustard (Reye's from Eastpoint, ME) and herbs from Herb Farmacy.  Apples from Hackleboro Orchards, cheese from Sandwich Creamery.

 

Valicenti Organics farro pasta tossed in their own red gravy, served with Me & Ollie's parisian baguette doctored up with fresh local butter and garlic.



Flourless chocolate torte made with fair trade/organic Green & Black's 72% cacao chocolate, minimal sugar (only 3 Tbsp in the entire recipe!), local eggs and butter, topped with honey sweetened, freshly whipped Brookford Farm cream and decorated with spots of raspberry glaze (from leftover homemade jam) and decorating candies.  Served with Sweet Baby Vineyard raspberry wine....

Ingredients in any of the above that were not selected from local sources:

Salad:
pistachios
sugar
cayenne pepper

Garlic Bread:
flour and yeast in bread
parsley

Torte:
chocolate
vanilla extract
decorating candies

Everything else entirely local!!

Moroccan Fish Stew, New Hampshire cod style

This dish was inspired by a NY Times piece.  With the exception of chickpeas and couscous, and a few spices, the dish can be prepared using NH-local ingredients.  And, it is "wicked delicious."  By far it is one of the most flavorful soups I have ever eaten...and I fancy myself a soup snob.
You'll need to have ample soup stock on hand.  Also have the harissa at your ready (see that recipe post).

Lip-smacking Harissa recipe

The inspiration for this version of harissa came from an article in the NY Times last year at this time.  I've posted the link to the original recipe at the bottom of this entry.

The first time I made this I used small, hot, red chiles that we got from Meadow’s Mirth and a handful of larger, less hot, chilies from Barker's Farm.  This time, with only a handful of Barker's chilies remaining in my pantry, I supplemented with 'new mexico' and 'chipotle' chilies from a small, local supermarket.

Good things with garlic!

In the early nineties there was an Italian chef on PBS who introduced me to this favorite of braised cauliflower which is eventually roasted with tortellini.  It is super easy to make, really tasty, and perfect for a cold winter night.  For a vegetarian version, eliminate the anchovy and instead use a splash of soy sauce.

The perfect addition to this cauliflower and tortellini bake, garlic chips are buttery and sweet, and make for great bursts of flavor.  Saute thinly sliced pieces in olive oil over medium heat until just golden (go too far and you'll wind up with bitter chips), remove from heat and set on paper toweling while cooking rest of dish....

 

Saute thick slices of cauliflower in olive oil, red chili flakes and anchovies (which completely break down and lend a superb, intense layer of flavor) until seared and golden on each side.  It took one large head of cauliflower cooked in two batches to get what you see above.



Al dente tortellini (Vermont Putney Pasta Co. ~115 miles) and a bit of their cooking water (~1 cup) were added to the cauliflower, along with chopped basil, grated parm or romano cheese, and the garlic chips.  You don't need to mix it all together; just layer as you go, making sure the thicker pieces of cauli are tucked down into the added cooking water.  Spread an even coat of fresh bread crumbs mixed (~1 cup) with melted butter or more grated cheese all over the top and bake for 15 minutes at 375.



Malfatti for the New Year!

'Malfatti' recipe by Chef Anna Klinger of Al Di Là in Brooklyn, New York

No, I did not take a picture of these babies once cooked and with their brown sage butter all over them, presented on my beautiful little recycled glass appy plates adorned with golden orange and blue diamonds.  I was too busy slinging food to 30 guests at our New Year's Eve party!  But I do remember how I made them, and that they were melt-in-your-mouth delicious!  A vegetarian delicacy that was the envy of all!  :)

You'll need: