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Sunday
Nov182012

Kabocha = Pumpkin

Thanksgiving is almost upon us.  As I mentioned a couple weeks ago, Kabocha squash is a Japanese pumpkin.  They are generally much smaller (and easier to cut) and sweeter than your average cooking pumpkin.  Because of this they are an ideal substitue for anything you would traditionally use pumpkin for.  A couple weeks ago we posted a recipe for mashed Kabocha squash.  This week check out this Kabocha Squash pie recipe:

Kabocha Squash Pie with Spiced Crust

 

Ingredients

Squash:

  • 1 small to medium kabocha squash, cut into sixths, seeds removed
  • Olive oil

Crust:

  • 1 1/2 cups all-purpose flour, plus more for bench flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 2 grates fresh nutmeg
  • Pinch kosher salt
  • 1 1/2 sticks cold butter, cut into pea-size pieces
  • 1 egg yolk
  • 2 to 3 teaspoons ice cold water

Filling:

  • 4 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup sweetened condensed milk
  • 1/2 cup light brown sugar
  • 1/4 cup bourbon, optional
  • 1 teaspoon vanilla extract
  • Heavy cream, for garnish
  • Pinch cinnamon, for garning

Directions

For the squash: Preheat the oven to 375 degrees F.

Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.

For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.

Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.

Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.

Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.

Reduce the heat in the oven to 350 degrees F.

For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.

Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.

Remove the pie from the oven and let it cool for at least 1 hour before cutting.

Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.

Recipe copyright Anne Burrell and Food Network

Sunday
Nov112012

Thanksgiving Y'all!

Hey everyone.  It is that time again.  Time to start thinking about what we are going to make for Thanksgiving. And here at Weiser Family Farms we take Thanksgiving very seriously.  As proud suppliers of all kinds of root veggies, we love love love this holiday more than any other.  Every week until Thanksgiving we are going to be sharing one recipe with you focused around one of our many crops.  This week, the crown jewel of Weiser Farms: the potato.

Now everyone makes mashed poatoes, and I totally get why (they are delicious).  But why not try something a little new this year?  Check this simple and delicious recipe out:

Roasted Truffled Fingerling Potatoes*

2 lbs ½ inch thick fingerling potato (we used purple peruvian, red, and yukon gold) rounds
1 tbsp olive oil
Salt + pepper
Coarse sea salt
Truffle oil

Preheat oven to 450. Toss potato rounds in olive oil and salt and pepper to taste. Bake for 20 minutes, until potatoes pierce easily. Lightly drizzle with truffle oil and top with coarse sea salt

*borrowed from the Sunday Suppers blog.  

Sunday
Oct072012

Let's Talk Kabocha

 

 

I don't mean to pressure you guys, but it is Fall and you really need to jump on this squash thing.  Sure Halloween is coming and everyone has pumpkins in the back of their minds, but did you know Kabocha means pumpkin in Japanese?  It's true.  Did you also know you can eat the skin on a Kabocha squash?  Seriously!  And hey Thanksgiving isn't that far away; maybe we should all start to test kitchen some dishes for the family.  So check this out: our friends (well, everyone's friends) at PBS posted this delicious recipe for mashed Kabocha squash.  It sounds good and looks just lovely.  The bright orange color is very Fall, very Halloween, and who knows...maybe very Thanksgiving in a month?

Mashed Kabocha

 

Ingredients
1 medium kabocha pumpkin (2-3 pounds)
6 tablespoons unsalted butter
3/4 cup half and half
1 teaspoon salt
100 grams gruyere cheese, shredded

Ingredients1 medium kabocha pumpkin (2-3 pounds)6 tablespoons unsalted butter3/4 cup half and half1 teaspoon salt100 grams gruyere cheese, shredded

 

Directions

Cut the pumpkin in half and scoop out all the seeds and pith. Peel all the green skin off the pumpkin and cut into 1” chunks. Prepare a steamer and steam the pumpkin until tender (15-20 minutes).

Mash the steamed pumpkin, or pass it through a potato ricer. In a microwave safe bowl, combine the butter, half and half and salt and heat for 1 minute, or until the salt and butter are melted.

Pour half the heated cream mixture into the mashed Kabocha and stir to combine. Continue adding the cream mixture and stirring until you are happy with the texture (you may not need all of it). Add the cheese and stir to combine.

Yield: 6-8 servings

 

 

Sunday
Sep022012

Alex's Lemonade Dinner in Tehachapi

 

 

On Saturday, 8/25 we were honored to host a dinner for Alex's Lemonade at our Farm in Tehachapi.  Chefs Suzanne Goin, Neal Fraser and Paul Kahan all donated their time to raise money for Alex's Lemonade at this farm dinner.  Alex's Lemonade is a foundation that fights childhood cancer.  It was a amazing event for a great charity!  Check out the pictures of the event below and head on over to the Alex's Lemonade's website to learn more about this great charity.

 

All photos are curtesy of Daniel Beaman Media

 

Sunday
Jul152012

Grilled Shishito Peppers

Well the Fourth of July has come and gone.  But don't feel down, there is still Summer fun to be had!  What is another great thing to do in the Summer?  Grilling of course.  But before you put the meat on the grill, try this on for size: grilled Shishito Peppers.  

Have you tried our new Shishito Peppers yet?  They are small crinkly green peppers orginally from Japan.  They are deliciously mild and sweet peppers, which make them perfect to just throw on the grill and then pop them in your mouth.  Check out the super easy recipe below:

 

Grilled Shishito Peppers*

  • 1/2 pound shishito peppers, washed and thoroughly dried
  • 1 tablespoon olive oil
  • 1/4 teaspoon togarashi**
  • Coarse sea salt, such as fleur de sel or Maldon

 

  1. Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
  2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.
  3. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.

 **Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.)

*Recipe courtesy of Chow.com