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cheese

Obatzda (Bavarian beer cheese spread)

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Recipe adapted from Craft Beering
Yield: 6 portions

Ingredients
*Ingredients currently available at the farmers’ market
● 8 oz camembert*, cut in small pieces (or other soft, ripe cheese)
● 8 oz spreadable cheese*, any kind
● ⅓ cup butter, cut in small pieces
● 2 ½ tsp paprika
● 2 tsp ground caraway seed
● Salt and pepper, to taste
● ¼ cup Sixteen Days Oktoberfest beer* (or other lager or pilsner)
● ⅓ cup shallots*, finely diced
● 2 Tbsp + 1 handful scallions*, finely chopped

Instructions
1. Bring the camembert, spreadable cheese, and butter to room temperature.
2. In a mixing bowl, add the two cheeses, butter, paprika, caraway seeds, salt and pepper, and 2 Tbsp of beer and press using a fork until well mixed together. Add more beer until you reach a spread-like, but not runny, consistency.
3. Cover and refrigerate for at least 3 hours to firm up.
4. When you are ready to serve, take the dip out of the refrigerator. Run the diced shallots under water in a strainer and dry off with a paper towel before using. Add the shallots and 2 Tbsp of scallions to the dip and fold until they are well incorporated.
5. Garnish with the rest of the scallions. Serve with pretzels, radishes, or rye bread.

Pasta with Spring Vegetables

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Photo by Pattie Garrett

Adapted from the recipe by The Food Lab, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market
● Kosher salt
● 8 ounces asparagus, ends trimmed and cut on a bias into 2 inch segments
● 1 medium zucchini*, split lengthwise and cut into ¼ inch half moons
● 1 cup sugar snap peas*, remove the stem end and strings
● 1 cup broccoli rabe*, cut into ½ inch pieces
● 1 cup cherry tomatoes*, split in half
● ¼ cup olive oil*
● 2 spring garlic*, minced or grated on a Microplane
● 1 spring onion*, diced
● pinch of red pepper flakes
● 2 Tablespoons unsalted butter*
● 1 pound twisted or tubular pasta (reserve ½ cup of the cooking water)
● ¼ cup chopped fresh parsley*
● 2 teaspoons grated lemon zest and 1 Tablespoon juice
● 1 ounce Parmesan cheese*, grated plus more for serving
● freshly ground black pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer to colander and run under cold water to chill. Repeat with the zucchini, peas, and broccoli. Combine all the blanched vegetables in a large bowl, add the tomatoes and set aside.
2. Heat the oil in a 10 inch skillet over medium-high heat. Add the garlic and onion, cooking until gently sizzling. Reduce the heat to medium-low and cook until garlic is pale golden brown, 5 to 7 minutes. Add the pepper flakes and toss until fragrant about 30 seconds. Remove from the heat and stir in the butter. Set aside.
3. Cook the pasta according to the directions on the package. Drain, reserving ½ cup of the cooking water and return the pasta to the pot. Set over medium-low heat.
4. Add the vegetables, garlic/onion sauce, and half of the reserved pasta water. Stir until the sauce comes together and coats the pasta. Add more pasta water until desired consistency is reached. Stir in parsley, lemon zest and juice, and cheese. Season with pepper. Top with extra cheese.

Notes: The original recipe calls for summer squash (yellow), shelled fava beans, and frozen peas. Use your favorite in-season vegetables.

Farmers’ Market Frittata

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iStock

Recipe provided by M&A Farm
Serves: 6
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 4 large eggs*
● 4 egg whites*
● 2 TBSP milk*
● ½ tsp salt, divided
● ¼ tsp pepper, divided
● 1 cup shiitake mushrooms*, sliced
● 1 cup asparagus*, chopped into pieces
● 1 cup bacon*, cooked and chopped
● ½ tsp chopped fresh thyme* leaves
● 1 TBSP chopped parsley* leaves (reserve some for garnish)
● ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

Instructions
1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
2. On the stove top, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring 1 more minute.
3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.

Bacon and Cheese Quiche

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Photo by Pattie Garrett

Recipe by King Arthur, shared by My Saratoga Kitchen Table
Serves: 9-inch pie

Ingredients
*Ingredients currently available at the farmers’ market
● A 9-inch pie crust
● ¾ pound bacon*
● 1 large yellow onion*, peeled
● 2 Tablespoons butter
● salt and pepper
● ¾ cup heavy cream
● ¼ cup milk*
● 6 large eggs*
● 1½ cups grated sharp cheese*
● ¼ teaspoon salt
● ¼ teaspoon black pepper

Instructions
1. Preheat oven to 375 degrees.
2. Roll the prepared crust into a 12-inch circle to fit into a 9-inch pie pan. Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set 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 ½ inch. 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 turn brown. Remove it from the heat and set 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.
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.

Beans and Greens

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Photo by Pattie Garrett

Recipe by Mark Bittman, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
* Ingredients currently available at the farmers’ market
● 1 pound of dried beans*
● 1 medium onion*, unpeeled
● 2 teaspoons salt
● 1 teaspoon pepper
● 2 bunches (about 3 pounds) escarole (or other greens such as broccoli rabe, kale*, or swiss chard*) with no stem over ¼ inch thick, well washed and roughly chopped
● 2 Tablespoons minced garlic, or more to taste
● ¼ cup olive oil
● 1 cup freshly grated Parmesan cheese or other aged hard cheese* of choice
● Optional garnish: fresh breadcrumbs

Instructions
1. Rinse the beans under running water, picking through them for stones or debris. Soak them if you have the time, and put them in a large pot with enough cold water to cover by about three inches. Add the onion. Bring the water to a boil, then reduce the heat so bubbles are barely visible. Cover the pot tightly and let the beans cook undisturbed for 45 minutes.
2. Try a bean. If it’s at all tender, add the salt and pepper. Make sure the beans are still covered by about an inch of water. Add a little more if necessary. If the beans are still hard, don’t add seasoning yet and make sure they’re covered by about two inches of water, if not, add some.
3. Return the liquid to its very gentle bubble and cover. Now start checking for doneness every 10 to 15 minutes and if necessary add enough water to keep the beans just submerged. Small beans will take as little as 15 minutes or more. Older or larger beans can take up to an hour or more. If you haven’t added salt and pepper yet, add them when the beans are just turning tender.
4. Add the greens and cook until they are tender, 10 to 30 minutes depending on the thickness of the stems. If you want a soupy mixture add more water. Remove the onion. A few minutes before serving, stir in the garlic and olive oil. Spoon the beans and greens into bowls, and garnish with Parmesan and breadcrumbs.

Notes: Use any white bean. Substitute dried with canned beans.

Butternut Squash Macaroni and Cheese

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Photo by Pattie Garrett

Recipe by Simply Scratch, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market
● sea salt for the pasta water
● olive oil spray for baking dish
● 16 ounces dry pasta, rigatoni, or your favorite pasta
● 4 Tablespoons unsalted butter
● 1 large shallot*, finely minced
● 2 cloves of garlic*, minced
● 10 fresh sage leaves, minced
● 3 Tablespoons all-purpose flour
● 1 cup chicken broth
● 1½ cups half and half
● pinch of kosher salt, plus more or less to taste
● freshly ground black pepper to taste
● ⅛ teaspoon freshly ground nutmeg
● 1½ cups homemade roasted butternut squash* puree
● 1 cup grated parmesan cheese
● 1¼ cups shredded extra-sharp cheddar cheese*, divided

Instructions
1. Bring a large pot of salted water to a boil and spray a large casserole dish with cooking spray. Cook the pasta according to the package directions.
2. Melt butter in a large saucepan over medium heat. Add in the shallot and garlic. Sauté until soft, about 2 – 3 minutes. Then add the fresh sage and stir, cooking for 1 minute.
3. Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.
4. Next whisk in the chicken broth and half & half. Season with a small pinch of salt, lots of freshly ground black pepper, and nutmeg. Heat over medium-low, whisking occasionally until the sauce has thickened about 4 to 5 minutes.
5. Reduce the heat to low and add the butternut squash puree, parmesan, and ¼ cup of the cheddar cheese. Whisk until smooth.
6. After the pasta is cooked, drain the pasta and transfer it to the cheese sauce. Toss to combine.
7. Move the oven rack to the highest position in the oven and preheat the broiler to high.
8. Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese. Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and is light golden brown in spots.

Notes: To make butternut squash puree, you need 1 butternut squash, olive oil, and kosher salt. Wash and pat dry the squash. Preheat oven to 400 degrees. With a sharp knife, trim off the ends and cut in half lengthwise. Brush with olive oil. Place the squash halves cut-side down on a rimmed baking sheet. Roast on a rack placed in the middle of the oven for 40 to 60 minutes. Allow to cool enough to handle. With a spoon scoop out the flesh and place it in the food processor. Puree until smooth.