Recipes Perfect for Using Local Foods

Compiled by Andy McDonnell

Potato Leek Soup

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
parsley to garnish

Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons

Yellow Squash Casserole

If you're scared of the oven and don't really know what to do with a squash, this microwave friendly treat is for you.

2 Tbsp. butter
1/4 c. ritz cracker crumbs
1/4 c.chopped pecans
1/4 c. water
1/2 tsp. salt
1 lb yellow squash, sliced
1/4 c. mayonnaise
1 egg, beaten
1/2 c. shredded cheddar chesse
2 Tbsp. melted butter
1.5 tsp. sugar
2/3 tsp. minced onion

Melt butter in 1 quart glass casserole. Add crumbs and pecans and microwave on High for 2 minutes, stirring after one minute. Pour crumb mixture onto wax paper and set aside.
Using the same casserole, microwave the sliced squash in the 1/4 cup water mixed with 1/2 teaspoon salt at High for 8-10 minutes until tender, stirring after 4 minutes. Drain. Mix together the mayonnaise, egg, cheese, butter, sugar and onion. Pour over the drained squash and mix well. Microwave on Low for 4 minutes. Stir. Add crumb topping. Microwave on Low for 2-4 more minutes, until the center is set. Let stand for 5 minutes before serving. Makes about 4 servings.

German Apple Cake

Everyone loves a good cake, especially one that is fresh and homemade. The average annual production of apples in New York State is 25.24 million bushels. So grab your share of the pickings from a local orchard like Breezy Hill and get baking.

Cake:
1 c. sugar
1 c. flour
4 Tbsp. butter, cut into pieces
1 tsp. baking powder
1 tsp. vanilla
1 large egg
4 large cooking apples
Topping:
3 Tbsp. sugar
3 Tbsp. melted butter
1 tsp. cinnamon
1 large egg

Preheat over to 350 degrees. Cake: With metal blade in place, add all ingredients except apples to bowl of food processor. Process until mixture resembles corn meal. Spread mixture in the bottom of a well buttered 9 inch spring form pan. Peel, quarter, and seed apples. Insert slicing disc in the processor. Stand apples upright in feed tube. Slice, using moderate pressure on the pusher. Arrange apples in layers on top of crumb mixture. Bake at 350 degrees for 45 minutes.
Topping: Meanwhile, add sugar, butter, cinnamon, and egg to bowl of food processor fitted with metal blade. Process until mixture is smooth and sugar dissolves. Spoon mixture over apples and bake 25-30 minutes or more until top is firm.

 

Dried Tomato Pesto

This pesto makes a great summertime dish. It's also a great and healthy way to use delicious sun-ripened tomatoes, which you can buy at your local food or farmers market.

1 cp. dried tomatoes
1 cp. boiling water
1/2 c. packed basil leaves
1/3 c. packed parsley
3 medium cloves garlic, peeled and halved
1/4 tsp. salt
optional: red pepper flakes

Place the tomatoes and boiling water in a small bowl, cover with a plate and let stand for one hour.
Put the basil and parsley in a blender and process until feathery. Add garlic and the tomatoes with all their water and puree until it becomes a smooth paste.
Return to the small bowl and stir in salt and optional red pepper flakes. Cover tightly and refrigerate until use. Bring to room temperature before serving. Yields 1.25 cups.