Mixed Veggie Focaccia

This recipe is inspired by our friends and market-neighbors Mill Pond Bread, and the focaccia recipe comes from intern Tacy’s dad. At the end of a market day, Mill Pond often goes home with a box of produce – yummy greens, miscellaneous root veggies, and everything in between. They have gotten really good at turning our veggies into something delicious and unique, and so we thought we’d share their secrets with you! The dough is a bit finicky, but the filling is quite forgiving. Throw in any veggies you can think of, and we’ll help explain how to prepare them best so that your focaccia comes out perfect!

For the focaccia:

1 oz. dry yeast

1 tbsp. sugar

1½ c. water

4 c. all-purpose flour

1 tbsp. salt

½ tsp. white pepper

1 tsp. dried rosemary (or leaves of one rosemary branch)

¼ c. olive oil

½ c. finely chopped onions

For the filling:

3-4 c. finely chopped vegetables (tomatoes, broccoli, turnips, radishes, potatoes, kale, Asian greens, onions, arugula…)

4-6 cloves of garlic, sliced thin

¼ c. olive oil

salt to taste

¼ c. finely chopped basil

1/3 c. shredded cheese (optional)

For the dough:

1) Warm ½ cup of the water to about 110˚. Dissolve the yeast and the sugar into it for 15 minutes.

2) Measure out the flour, salt, pepper, and rosemary into a large bowl. Mix and gradually add the watered yeast and the remaining water (at room temperature) until it is all incorporated. Add ½ tablespoon of the olive oil. Knead for at least 10 minutes.

3) Pour a bit of olive oil in the bottom of a large bowl. Gather up the dough into a large bowl, rolling it around a bit. Cover with plastic wrap and keep in a warm place until it has doubled in size.

4) Punch the dough down with your fist, add half of the onions, and knead for a few minutes. Re-cover with the plastic wrap and let rise a second time. The first rising will take a few hours, the second rising will take about 45 minutes.

5) When the dough has risen, rub a bit of oil on a cookie sheet and spread the dough into a large oval an inch thick with your hands. Drizzle olive oil onto the top of the dough and set aside for 15 minutes.

For the filling:

1) Roast any root veggies (turnips, potatoes, radishes…) with some of the olive oil, salt, and garlic at 400˚ for 30-40 minutes. If using tomatoes, sprinkle them with plenty of salt in order to help pull the juices out and roast them with the other root veggies.

2) Massage any tender greens (kale, Asian greens, arugula) with some more olive oil, salt, and garlic slices. The best way to do this is to chop the greens into manageable pieces, then use your fingers to break down the greens until they have a vibrant green appearance. This will keep the greens from getting too crispy and flaky once they go into the oven. If you happen to be using collards, they are tougher and therefore require a quick steaming (about 5 to 7 minutes).

3) Chop any veggies that cook relatively quickly (broccoli, additional onions), but don’t cook them quite yet. They will cook plenty inside of the focaccia.

Assembling the focaccia:

1) Arrange your toppings evenly over the surface of the dough. If adding cheese, sprinkle it on top.

2) Place pan on the bottom rack of a preheated 375˚ oven and bake for 30 minutes. Change pan to the top rack for 15 more minutes. Sprinkle the top with salt and basil, and place on a rack to cool. Enjoy!

Adapted from Tacy’s Dad’s focaccia recipe and Mill Pond’s veggie techniques.

Moosewood Restaurant’s Rumpledethumps

The diet of northern European peasantry relied heavily upon the potato ever since it was imported from Peru in the sixteenth century. In Celtic Britain it was taboo to harvest any potatoes before the festival of Lugnasa, and so the event was met with great anticipation. Colcannon, a potato and cabbage dish-variations of which are legion-is traditionally served on Lugnasa. All members of the family must share the dish or risk offending the agricultural spirit that protects the crop. After the first bite everyone shouts, "Death to the Red Hag!" thus driving away the specter of starvation.

Rumpledethumps is a colcannon that includes broccoli and cheddar cheese; it serves equally well as a luncheon or side dish. There are over one zillion know varieties of colcannon, and we have tried them all. This one is best.

1 lb. potatoes

1 c. chopped cabbage

1 leek, washed and chopped

1¼ c. coarsely chopped broccoli

3 tbs. butter

a pinch of mace

salt and freshly ground black pepper to taste

2 tbs. milk

¾ c. grated cheddar cheese

Peel the potatoes, cut them into chunks, and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt one tablespoon of the butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables.

Drain the potatoes and mash with one more tablespoon butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13x9-inch baking pan. Melt the remaining tablespoon of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly.

If you'd like to prepare Rumpledethumps ahead of time, omit the cheese topping, cover the baking pan tightly, and refrigerate. Later, bake, covered with foil, for 30 minutes at 350º. Uncover, sprinkle with the cheese, and place Rumpledethumps under the broiler for a few minutes to brown.

Adapted from Sundays at Moosewood Restaurant.

Leek Mashed Potatoes

1 lb. potatoes (amount in the box)

1 tbs. oil

1 small leek, white part only, coarsely chopped

2 cloves garlic, finely chopped

½ tsp. dried rosemary (or ½ tbsp. fresh)

1 tbs. white wine, veggie broth, or chicken broth

2 tbs. sour cream

1 tbs. milk or buttermilk

salt and pepper to taste

Place potatoes in salted water and bring to a boil. Reduce to medium heat, cover, and cook for 15 to 20 minutes or until tender.

While potatoes are cooking, heat the oil in a sauté pan. Add leeks and sauté until soft and golden. Add garlic and rosemary, stirring and cooking an additional 2 minutes. Add wine or broth, stirring to combine. Remove from heat and set aside.

Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water. Add leeks, sour cream, and milk or buttermilk. Mash until well-combined. Season to taste with salt and pepper.

Enjoy!

Adapted from homecooking.about.com.

Potato and Leek Soup

3 tablespoons butter
2 leeks (white and pale green parts only), halved lengthwise, thinly sliced
3-4 potatoes (about 18 ounces total), peeled, diced
2-3 cloves garlic, minced
4 1/2 cups vegetable or chicken stock
1 bay leaf
1/ tsp dried thyme
2 tablespoons chopped fresh chives
Heat the butter with a splash of extra-virgin olive oil in a heavy pot. Saute the leeks and garlic until the leeks are tender. Add potatoes and cook until they begin to soften, but before they start to brown. Add the stock, bay leaf and thyme, and simmer until potatoes are very tender, about 30 minutes. Use an immersion blender or food processor to blend soup until it is smooth and creamy. Garnish with chives, if available.