Red Hen's Pizza Dough

Photo courtsey of Red Hen Baking Company

Photo courtsey of Red Hen Baking Company

Red Hen Baking Company's pizza dough is delivered daily and is very fresh, which means it will be more active and produce a better crust as opposed to a frozen dough!

Ingredients include flour, water, yeast and salt.

Instructions for use:

  1. Take dough out of the refrigerator an hour before baking.
  2. First, take dough out of plastic bag and place on a well floured cutting board. With your hands, form dough into a nice round ball for proofing. 
  3. Next, proof the dough by covering dough with a damp towel and leaving dough to rise for up to an hour for best results. The longer the proof, the more the dough will rise and produce an airy crust.
  4. After the dough has been proofed, it can be rolled to the shape of your pizza. Your dough is now ready for toppings and baking in the oven!

Wild Alaskan Cod Tacos with Carrot-Cabbage-Apple Slaw

Wild Alaskan Cod Tacos with Carrot-Cabbage-Apple Slaw

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Meal | Diet: Omnivore

There are just a few simple steps to creating these delicious fish tacos with our Omnivore Package from this week.

1) Cook the Wild Alaskan Cod

2) Prepare the slaw

3) Heat your tortillas and assemble your tacos, topping with slaw and/or sunflower shoots, and hot sauce if you'd like!

1) Cook the Wild Alaskan Cod

We used one fillet for 2-3 tacos. Use 2 fillets to serve 4-6 tacos.

If you have time, you can let the cod thaw in the refrigerator - for example, put your cod in the fridge for the day while you're out so that it thaws in time for dinner. However, the Wild Alaska Seafood organization, with great recipes and cooking tips, says it's OK to cook your fish frozen - though you will need a few more minutes to cook it. 

  • We seasoned the cod with a generous amount of salt and pepper on both sides. 
  • Heat about 1 tbsp of oil in a pan over medium heat. It's ready when you can see a slight shimmer in the oil. 
  • Place the cod fillet in the pan. Let it cook for 3-5 minutes. 
  • Flip, and allow to cook for an additional 3-5 minutes on the second side. It will be done when it starts to flake into sections and has an opaque white color all the way through. 
 

2) Prepare the Slaw

We used

  • one apple
  • 2 carrots, peeled
  • 1/4 green cabbage saved from last week's delivery
  • 1 teaspoon red pepper flakes
  • 2 tbsp white vinegar
  • 2 tbsp apple cider vinegar
  • a splash of apple cider
  • salt
  • pepper
  • 3 tbsp olive oil
  • 1 tbsp honey

We sliced the apple into matchsticks, by first cutting thin round slices, then cutting those into thin strips. We used a similar technique for the carrots, by first cutting them into thin, flat pieces, then cutting 

Then, we sliced the cabbage into very thin slices, around the same size as the carrot matchsticks, so that they'll absorb the dressing and be easy to add on top of the tacos.

Stir together the dressing ingredients and coat the sliced veggies well. Season to taste - if you want it more spicy, add more red pepper flakes. If you want it to be more tangy, add more vinegar, etc.

 

3) Assemble!

To warm up the tortillas: 

  • heat a pan over low-medium heat.
  • Place one tortilla on the pan, let one side warm, then flip it over, and let the other side warm. 
  • Add the second tortilla to the pan, and repeat. 

 

  • Place tortillas on the plate, then add pieces of cod. 
  • Then, add your slaw. 
  • Finally, top with sunflower sprouts and/or your favorite hot sauce for some extra color and texture. 
  • Enjoy!
Wild Alaskan Cod
Cooking Wild Alaskan Cod for tacos
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Cinnamon Pear Galette

Cinnamon Pear Galette

If you're looking for a dessert recipe to use up your pears, we have you covered! (Honest moment: This pear galette didn't turn out quite how we expected it to look, but we think it made up for it in taste. Plus, it was fun to make and uses simple ingredients.)

INGREDIENTS

Crust

Cinnamon Pear Galette
  • 1 cup flower

  • 2 tsp sugar - we used cane sugar

  • 4 tbsp butter

  • 2 tbsp yogurt

  • 2 tbsp cold water

Filling

  • 1 tbsp cornstarch

  • 6 small pears

  • 3 tbsp sugar

  • 1/2 tsp cinnamon

Directions

Cinnamon Pear Galette
  1. Preheat oven to 350 degrees F

  2. Add flour and sugar to bowl and cut in butter. Then add yogurt and cold water and knead dough until crumbly

  3. Press dough into pie dish, cover with plastic wrap, and refrigerate for 30 minutes

  4. Cut pears into slices and add into a bowl with cornstarch and cinnamon

  5. Once dough is chilled, add the pear mixture in the center of the dish. Fold the edges of dough over the edges of the filling (this is the step that we missed when making the galette you see in the photo above!)

  6. Bake for 40 minutes

NOTES AND TIPS

  • Be careful to not knead the dough too much. Ours came out a bit dense as a result of kneading it too long, so try not to overwork the dough

  • Ideally the crust would fold over the filling but if yours turns out looking like ours, just remember that it's the taste that matters!

  • Drizzle with caramel or honey to add some extra flavor or serve warm with a scoop of vanilla ice cream

 

When It's OK to be Corny

by Charlotte Fisher. Originally published in The Vermont Cynic on September 28, 2016.

Potato-Leek-Mushroom-Corn Cakelets

Have your cake and your veggies, too.

Another week, another farm-fresh basket from the Intervale Food Hub.

The ingredients that called to me this week were the sweet corn, huge leeks, buttery oyster mushrooms and golden potatoes.

You know your ingredients are fresh when they have dirt on them.

I call this one a “potato cakelet.”

Ingredients:

Cooking spray
1 tbsp olive oil, plus more for frying
1 medium leek, diced
2 ears of corn, kernels removed
1 pint butter oyster mushrooms, diced
4-5 medium gold potatoes, quartered
3 tbsp butter
2 tbsp milk
Salt and pepper

Directions:

  1. Add the quartered potatoes to a pot of water and bring to a boil.
  2. Reduce heat and cook for 15-20 minutes until the potatoes are tender.
  3. While those cook, heat olive oil in a pan on medium-high heat. Add the leek, corn and mushrooms with a sprinkle of salt and pepper.
  4. Stir occasionally for 3-5 minutes until the ingredients are tender and fragrant. Remove from heat.
  5. Once cooked, place the potatoes in a large bowl with butter and milk. Mash.
  6. Add the leek mixture to the potatoes and mix to combine. Add salt and pepper to taste.
  7. Using your hands, take approximately 1 tbsp of the potato mixture and form into a 1/2 inch thick patty. Continue with the rest of the mixture.
  8. Heat a thin layer of oil in non-stick pan on medium-high heat. Working in batches, add the potato cakes to the pan frying on each side for 3-4 minutes or until browned. Add more oil as needed.

Charlotte Fisher is a senior nutrition and food science major at the University of Vermont, and a member of our College Fall 2016 season. You can follow her as she makes delicious meals using our Vermont Vegetable package here on our blog, or at her blog, The College Cheapskate.

 

Fresh ingredients for the perfect summer salad

By Charlotte Fisher. Originally Published in The Vermont Cynic on September 21, 2016. 

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Tuesday afternoon with a bag in hand I arrived to pick up my first basket of the semester from the Intervale Food Hub.

The day before I had received a newsletter that detailed what I should expect to find inside.

I was pleased to find a basket sitting perched on a table labeled “Fisher.” Inside was a gorgeous array of farm-fresh goodies just as the newsletter had promised.

Back in my dorm, I dug into the organic treasure chest that sat before me: cabbage, carrots, cilantro, cherry tomatoes, shallots, corn and for a kick of spice, some hot peppers.

Although all the ingredients were at peak freshness, it was the cherry tomatoes, sweet corn, peppers, huge shallots and fragrant cilantro that stood out to me. These are the perfect ingredients for a summer salad, just what we all need to hold on to these last few days of summer.

Ingredients:

3 tbsp olive oil
2 tbsp vinegar, apple or white wine
1 large shallot, finely chopped
2 ears of corn
1 pint cherry tomatoes, halved
1 jalapeno, diced (if you want less heat, use less pepper and remove the seeds)
Handful of cilantro, roughly chopped or shredded
Salt and pepper, to taste

Directions:

  1. Heat 1 tbsp of oil in a medium sauté pan. While that heats, remove the kernels from the corn cobs by running a knife down the sides.
  2. When the pan is hot, add half of the diced shallot to the pan, stirring frequently for 30 seconds to 1 minute, until the shallot is fragrant. Add the corn and a sprinkle of salt and pepper. Allow corn to cook for 4 to 5 minutes, stirring occasionally.
  3. In a medium bowl, mix the halved tomatoes and diced jalapeño together. Add the warm cooked corn and shallot mixture to the bowl and sprinkle with salt and pepper.

To make the dressing:

  1. Add remaining shallot to a small bowl. Add vinegar and a sprinkle of salt and pepper. While whisking, pour in remaining 2 tbsp olive oil.
  2. Pour over salad, add a handful of cilantro and mix. Add salt and pepper or more vinegar to taste.

Enjoy!

Charlotte Fisher is a senior nutrition and food science major at the University of Vermont, and a member of our College Fall 2016 season. You can follow her as she makes delicious meals using our Vermont Vegetable package here on our blog, or at her blog, The College Cheapskate.