Did everyone get a chance to see the Modern Marvels episode on potatoes last week? It was very entertaining and informative. You wouldn't even need to be a potato farmer to enjoy it. If you missed it, never fear, The History Channel will be showing it again. If you do get a chance to see it, make sure to pay attention to the early segment where Nancy Silverton buys her potatoes at the Santa Monica Farmers' Market. Check out the "celebrity farmer" showing her the product.
What could be better than ringing in the New Year with Fingerling potatoes and caviar? Um, nothing! Check out this recipe for a very special New Years appetizer:
Roasted Fingerling Potatoes with Creme Fraiche and Caviar*
- 2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 2 fresh rosemary sprigs, needles stripped from the stems and chopped
- Sea salt and freshly ground black pepper
- 1 cup creme fraiche or sour cream
- 1 (3-ounce) jar osetra caviar
- Minced fresh chives, for garnish
Preheat the oven to 375 degrees F.
In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.
*This recipe is from Food Network and Tyler Florence
Farming has many fulfillments and rewards. One of the greatest is eating and enjoying the fruits of our labor while experiencing the amazing arts of work chefs create with our bounty.
One of our supporters, Tierra Sur at Herzog Wine Cellars in Oxnard, CA, hosted a Weiser Family Farm’s Dinner last Thursday, December 10th. And what a wonderful experience it was! Despite the cold, rainy weather, the atmosphere was warm and toasty.
Chef Todd Aarons prepared a wonderful four course meal, paired with Herzog wines, using our vegetables in the most delicious and imaginative ways possible!
Thank You to the Herzog family and Chef Todd Aarons, for supporting and promoting local and family farmers!
Hey everyone. Can you believe Thanksgiving is almost here? That last month went by so fast. I'm sure all of you have been starting to put a menu together in your mind by now, but let's talk side dishes. Onions are a Thanksgiving must and I think this might just be the perfect dish for you:
Pearl Couscous Gratin with Caramelized Onions and Blue Cheese*
2 tablespoons of extra virgin olive oil or butter, plus more for the dish
2 thinly sliced onions
Salt and Pepper
Parsley Pesto (see below for recipe)
2 1/2 cups cooked pearl couscous
4 ounches of blue cheese
1/2 cup chopped walnuts or pecans
Grease a 2-quart souffle or gratin dish or an oblong baking pan. Preheat oven to 350.
Put 2 tablespoons oils or butter in a large skillet over medium high heat. When the oil is hot or the butter is melted, add the onion and cook, stirring frequently, until browned, about 20 minutes.
Whisk the cream, blue cheese, pesto, and egg together in a small bowl until blended. Sprinkle salt and pepper and set aside.
Spread the cooked couscous in the bottom of the prepared dish. Drizzle the cream and pesto mixture over the couscous. Evenly distribute the blue cheese in the mixture (small clumps are fine) on top. Add walnuts or pecans over the top with the remaining blue cheese and evenly distribute.
Bake until the edges and top are browned and bubbling. 30 to 40 minutes, depending on how deep your baking dish is. Serve immediately or let rest for up to an hour and serve at room temperature.
2 cups parsley leaves rinsed and dried
1/2 clove garlic, or more to taste
1/2 cup extra virgin olive oil, or more
1 tablespoon sherry vinegar or freshly squeezed lemon juice
Combine the parsley with a pinch of salt, the garlic, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually.
Add the vinegar, then a little more oil or water if you prefer a thinner mixture. Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple days.