Tuesday, July 27, 2010
Chelsea CSA: Week 8
I walked away from the Hudson Guild on Tuesday with two oversized shopping bags full of vegetables and fruit. During week 8, members of the Chelsea CSA picked up okra (a new experiment for the Kavakos family), green and lilac peppers, dill, lettuce (on the smallish side as lettuce doesn't produce well in the heat- and this summer has been a scorcher), scallions, Early Jersey Wakefield cabbage, boothby blonde cucumbers, summer squash, tomatoes (more to come), cherry tomatoes, Shiro plums (tiny, but tasty), yellow peaches and white nectarines.
Shiro plums, yellow peaches and white nectarines
Tired of the sautés I've been making with the previous weeks' vegetables, I settled on roasted vegetable and tofu empanadas- made with a whole wheat thyme dough (utilizing the thyme from week 7). I started by roasting okra, peppers, cabbage, scallions, summer squash, tomatoes and cherry tomatoes with extra virgin olive oil, salt, pepper, cayenne pepper, and red pepper flakes. I combined the roasted vegetables with diced extra firm tofu, assembled the mixture on top of readied whole wheat thyme empanada dough (recipe below), and sealed each empanada with the narrow tines of a fork. I finished by brushing the empanadas with egg wash and baking them for approximately 25 minutes in a convection oven set at 350 degrees. As an accompaniment- fried okra with sesame seeds. And for dessert- peach ice cream, homemade salted pecan brittle and a sugar cone.
Whole Wheat Thyme Empanada Dough
2 cups whole wheat flour
2 cups all purpose flour
3 tbsp fresh thyme leaves
2 tsp baking powder
1 tbsp salt
1 1/2 sticks cold unsalted butter, cut into small cubes
1 cup ice water
1. Combine flours with thyme leaves, baking powder, and salt.
2. In the bowl of a food processor with the chopping blade attached, pulse the flour mixture while adding the butter. Continue to pulse until the mixture is crumbly.
3. Add ice water and continue to pulse until dough is just combined, being careful not to over-mix.
4. Remove the dough and knead on a floured surface to finish- approximately 4-5 times.
5. Roll out dough on a floured surface. Use a round cookie cutter to cut circles for empanadas.
Diced roasted vegetables- seasoned with salt, pepper, cayenne and red pepper flakes
I added small cubes of extra firm tofu to the vegetable mixture before piling it onto the whole wheat thyme empanada dough
The finished empanadas- with a glossy sheen from the egg wash
To go alongside the empanadas- fried okra with sesame seeds
Salted pecan brittle cooling on a Silpat
The vanilla bean peach ice cream base- recipe from David Lebovitz. I substituted real vanilla bean for the vanilla extract David's recipe calls for
The finished vanilla bean peach ice cream with salted pecan brittle and a sugar cone. The ice cream was not as frozen as I would have liked- but I thought it was a good first effort...with many more to follow