Saratoga Farmers' Market

butter

Grilled Peaches with Browned Butter and Cinnamon Crumbs

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By Pattie Garrett of My Saratoga Kitchen Table. Adapted from the recipe by Half Baked Harvest.
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market

Cinnamon Toast Brioche Crumbs:
● 4 slices brioche bread, pulsed into fine crumbs (about 2 cups of crumbs)
● 4 tablespoons salted butter*, melted
● 2 to 5 tablespoons cinnamon sugar to your taste, plus more for serving
Browned Butter Grilled Peaches:
● 4 tablespoons salted butter*
● 2 tablespoons honey*
● 1 teaspoon vanilla extract
● ½ teaspoon ground cinnamon*
● 4 ripe, but firm peaches or nectarines, halved with pit removed
● vanilla ice cream for serving

Instructions

  1. To make the cinnamon toast crumbs: Preheat the oven to 350 degrees. Line a baking sheet with parchment. In a bowl, toss the breadcrumbs, butter, and cinnamon sugar. Spread onto the sheet pan. Bake 10 to 15 minutes until toasted. Watch closely to prevent burning.
  2. To make the browned butter: Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3 to 4 minutes. Stir often. Remove from the heat and transfer the butter to a heatproof bowl. Stir in honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored up to one week. Serve at room temperature.
  3. To grill the peaches: Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2 to 3 minutes or until char marks appear, flip and grill another 2 to 3 minutes. Remove from the grill and immediately drizzle each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs.
Photo by Pattie Garrett

Polenta with Grilled Eggplant, Tomatoes and Basil

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By Catherine Morba, Plate of Mind. Adapted from EatingWell.
Serves: 4 (¾ cup of polenta, 2 cups of vegetables)

Ingredients
*Ingredients currently available at the farmers’ market
● 4 cups water
● 1 cup cornmeal
● 1 tablespoon butter*
● ½ teaspoon salt, divided
● 3 large tomatoes* of choice
● 4 tablespoons extra-virgin olive oil*, divided
● 3 cloves garlic*, minced
● ½ teaspoon ground pepper
● ¼ teaspoon crushed red pepper*
● 1 large eggplant, cut into ½-inch-thick slices
● ½ cup chopped fresh basil*
● 1 tsp minced fresh thyme*

Instructions

  1. Toss tomatoes with 3 tablespoons oil, garlic, pepper, crushed red pepper and ¼ teaspoon salt in a large bowl. Set aside to marinate.
  2. Bring water to a boil in a medium saucepan. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook until thickened, stirring occasionally, for about 25 minutes. Remove from heat and stir in butter and the other ¼ tsp salt.
  3. Brush eggplant with the remaining 1 tablespoon oil. Grill directly on the grate on medium-high heat until charred, turning once, about 5 minutes per side. Let cool, then chop into bite-size pieces and add to the tomatoes along with basil and thyme. Spoon the vegetable mixture on top of bowls of polenta and serve.
Photo by Catherine Morba

Carrot Souffle

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Recipe by The View from Great Island, shared by My Saratoga Kitchen Table
Serves: 6

INGREDIENTS
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 pounds carrots*, peeled, trimmed, and cut into one-inch slices
● 1 cup buttermilk or whole milk*
● 5 large eggs*
● 1 teaspoon salt
● 6 Tablespoons unsalted butter*, softened
● 2 Tablespoons brown sugar
● 1½ cups shredded sharp cheddar cheese*
● ¼ cup all-purpose flour
● 1 teaspoon baking powder

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly butter 2-quart souffle dish.
  2. Steam carrots until tender. Place in a colander to drain liquid.
  3. In a bowl, blend buttermilk, eggs, and salt.
  4. In a food processor, blend carrots, butter, and sugar, until smooth.
  5. In a large bowl, combine buttermilk and carrot mixtures together. Stir in cheese, flour and baking powder. Pour into the prepared dish, spreading out evenly.
  6. Bake for an hour or longer, until puffed up and beginning to brown. It shouldn’t jiggle in the center or look wet inside the cracks.
  7. Serve hot with snipped chives.
Photo by Pattie Garrett

(One Pan) Steak and Veggies with Garlic Herb Butter

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Adapted from the recipe featured on www.damndelicious.com
Serves 4
Total time: 30 minutes

Ingredients

*Ingredients available at the farmers’ market
● 5 tablespoons unsalted butter*, divided
● 1 clove garlic*, minced
● 1 tablespoon chopped fresh parsley* leaves
● 1 1/2 teaspoons minced fresh thyme* leaves
● 1 1/2 teaspoons fresh lemon zest
● Kosher salt and freshly ground black pepper
● 2 (1 1/2-inch) thick New York strip steak*
● 1 shallot*, minced
● 1 pound fresh asparagus*, trimmed and cut into 2-inch pieces
● 8 ounces mushrooms* (we used Namekos), sliced

Instructions

  1. In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
  2. Season steaks (room temperature) with salt and pepper, to taste.
  3. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
  4. Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus, and mushrooms. Cook, stirring occasionally until mushrooms are tender and browned and asparagus is crisp-tender and bright green, about 3-4 minutes.
  5. Serve immediately with steaks and butter mixture.
Photo by Pattie Garrett

Roast Lamb

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Adapted from the recipe by Julia Moskin
Yield: 8-12 servings
Time: About 3 hours

INGREDIENTS
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 large lamb roast* with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg*, bone-in shoulder*, boneless butterflied leg* or double loin*
● 2 ounces (1 can) anchovies packed in olive oil, drained
● Leaves from 6 fresh rosemary sprigs* (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
● 6 garlic cloves*, smashed and peeled
● 4 ounces unsalted butter*, softened at room temperature
● Black pepper
● 1 lemon, cut in half
● 1 ¾ cups white wine, plus extra for gravy

PREPARATION
1. Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies, the rosemary leaves, and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
2. Mix remaining anchovies and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
3. Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
4. Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
5. To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
6. Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

Quiche Lorraine

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Adapted from the recipe by King Arthur Flour
Prep time: 30 mins
Bake time: 45 mins

Ingredients
*Ingredients currently available at the Saturday farmers’ market

CRUST
Your favorite single pie crust recipe or a store-bought premade crust.

FILLING
3/4 pound bacon*
1 large yellow onion*, peeled
2 tablespoons butter*
salt and pepper
3/4 cup heavy cream*
1/4 cup milk* (whole, low-fat, or skim, your choice)
6 large eggs*
1 1/2 cups grated cheddar cheese*
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INSTRUCTIONS
1. Preheat the oven to 375°F.
2. Roll the prepared crust into a 12″ circle (to fit a 9″ pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
3. To make the filling: Cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.
4. Dice the onion into medium-sized pieces (about 1/2″). Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to brown. Remove it from the heat and set it aside.
5. In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt, and pepper. Pour the mixture into the pie crust. Don’t overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.
6. Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.
7. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.