News & Blog

Winter Delight Recipe: Tagliatelle with Chestnuts, Pancetta, and Sage

Post date: Tuesday, February 3, 2015 - 2:36pm

Chestnuts – the winter food – no open fire needed

 

We all know the song – “Chestnuts roasting by an open fire”. There is a reason that these nuts bring winter to mind.  There is nothing like truly fresh chesnuts and they are versatile and a warm and nutty flavor to your winter meals.  At this time of year chestnuts are easy to find and can be used in surprising ways.

Below is a recipe for chestnuts “in a surprising way”.  Enjoy, stay warm and maybe you can even roast any leftovers ;)

Your Chef,

Lara

 

 

 

 

 

 

Tagliatelle with Chestnuts, Pancetta, and Sage  

Yield: Makes 6 to 8 side-dish or 4 main-course servings

Active Time: 30 min

Total Time: 30 min

Source: Espicurious

Ingredients

  • 3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons finely chopped fresh sage
  • 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
  • 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Preparation

Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

 

Urban Greens Food Co-op Members

Post date: Wednesday, December 10, 2014 - 4:27pm

We would like to thank the following members for joining Urban Greens and providing the Providence community with a healthy, affordable, local and organic food source.

 

Rachel Abatecola

Sandra Ackerman

Christopher Ackley

Hillary C. Adams

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Lorne Adrain

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Join us today!

10/23 DIY Non-Toxic Cleaners Demo!

Post date: Tuesday, October 7, 2014 - 3:38pm

Member Made Demo: 
DIY Non-Toxic Cleaners Demo!

Hosted by The PVD Lady Project, 
Lead by Urban Greens Food Co-op and Simply Non-Toxic 


Clean your home safely and cheaply.
Our first collaborative demo is with the PVD Lady Project on DIY Non-Toxic Cleaners.
 

Register Here.

Urban Greens Food Co-op Project Manager Delia Kovac will lead the workshop with assistance from Kerri Esselman from the Simply Toxic Free MeetUp Group. In this DIY demo Delia Kovac will share her easy recipes for simple, safe cleaners for everyday use. Participants will learn how to keep their homes clean and fresh, without toxic chemicals for a fraction of the cost of commercial cleaners. Kovac will share a recipe for an all purpose cleaner, and how to use common pantry items to clean your whole house. Kerri Esselman will present on the dangers and costs of toxic cleaners in household environments.

DIY Non-Toxic Cleaners Demo!
10/23 6 - 8PM
Lady Project HQ at BatchHaus
171 Chestnut Street, 2nd Floor 
Providence, RI 02906

Space is limited to 20 people. Registration Required.
Cost: $10.00 fee
includes a spray bottle of all -purpose cleaner.

 
Registrants are asked to bring in an example of the cleaning products they currently use for Kerri Esselman to analyze the toxicology of the product.

10/ 26 Member Made Demo: Hot Sauce II

Post date: Tuesday, October 7, 2014 - 3:34pm

Member Made Demo: Sunday October 26th

Hot Sauce II
With Urban Greens Member Council Members Phil Trevvett and Winston Groman


Building on our wildly successful Hot Sauce Demo earlier this summer, we are offering another class. Open to former participants (who hopefully have made a batch of fermented sauce) and beginners interested in learning how to make hot sauce from local peppers. 

One of the great pleasures in life is Hot
 Sauce. It adds healthy flavor to a multitude of dishes. It also is a great use of the surplus of hot local peppers available in the fall. Urban Greens Council Members Phil Trevvett and Winston Groman will demonstrate:
  • The safe handling of hot peppers
  • How to ferment peppers to create a unique tangy hot sauce 
  • How to make a Tobasco style hot sauce
  • Long term storage techniques
Making hot sauce is easy. Learn to make a big batch and give away you surplus, You will be the most popular neighbor on your block!

Bring a container and take home some sauce!!

This event will be held a historic farm in Johnston, RI near hiking trails. Participants are welcome to explore the area after the demo.  The address of the demo will be provided after registration. 

Space is limited.
  • Free for Urban Greens Members
  • $5.00 for Non-Members

October Local Food Recipe: Sauerkraut

Post date: Tuesday, October 7, 2014 - 3:28pm

Kielbasa with Spiced Sauerkraut

 

I admit that sauerkraut isn't my favorite food in the world.  I didn't grow up with it and I didn't even try it until I was well into my twenties.  But I have acquired a taste for it in certain preparations.  It is a traditional way to preserve cabbages in a part of Europe that excels in the quality and variety of its sausages.  So it isn't surprising that the two things are often served together.

I got this recipe from Bon Appetit magazine many years ago and it is a good cool weather supper that I serve with a dark rye bread and good beer.  I hope that if you, like me, are a bit leery of sauerkraut this will win you over.

 

Kielbasa with Spiced Sauerkraut

Serves 4

• 1 large onion, diced 

• 1 16-ounce can sauerkraut 

• 1 cup dry white wine 

• 2 bay leaves 

• 1/2 teaspoon caraway seeds 

• 6 peppercorns 

• 1 pound Kielbasa sausage, sliced 

Combine onion, sauerkraut, wine, bay leaves, caraway seeds and peppercorns in heavy large saucepan. Cover and simmer mixture 30 minutes. Add sausage and simmer 20 minutes. Discard bay leaves and serve. 

 

 

Chef Deb Fernandez

Home Star Cuisine, LLC

_________________________________________________________________________________________________________________________________________________________

Sauerkraut is one of those things that is very polarizing. People either love it or hate it.  I am definitely in the love camp.  It reminds me of slow cooked meals that make the house smell fabulous, of days turning colder and warm and soothing comfort food.   That could be due to my German genes and definitely from growing up in a German household.

Sauerkraut is cabbage that has been fermented in salt over a long period of time. That is it…salt and cabbage and time are the only ingredients.  When cooking with it you can decrease the sour taste by rinsing it well under water but, if you are like me, and you enjoy the sour taste then leave it as it comes. 

The acid in Sauerkraut makes it perfect to braise meat in since the acid breaks down the ligaments in tougher pieces of meat and the flavor brings complexity to the dishes with remarkably few ingredients. So today I will give you instructions on how to make Sauerkraut if you so desire and also how to use it.  

Welcome fall and welcome Sauerkraut!

Your Chef, Lara

p.s. SAVE THE DATE!  My Chef Lara’s 3rd annual Soup Night is scheduled for Saturday Nov. 15th.  Our Soup Night is to support the RI Food Bank and is completely free!  We happily take donations for the food bank but do not require them.  We will be serving four soups and there will be voting and prizes! So save the data and more information will be coming on our website: www.mycheflara.com

 

 

How to Make Sauerkraut

From the Farmers Almanac:

http://www.almanac.com/content/how-make-sauerkraut

 

Tips Before You Start

• Sauerkraut is prepared entirely in a brining crock. Don't worry about going out and buying an expensive stoneware crock—"crocks" can be any unchipped enamel pot or large glass jar. The gallon, wide-mouth jars that restaurants use to buy pickles in work beautifully. 

• If you have an old crock you want to use, don't use it if there is a white film on the inside that disappears when wet and reappears upon drying. That crock has been used for waterglassing eggs; there is no way to remove it and it will ruin your sauerkraut. 

• The old jingle "A hand in the pot spoils the lot" is completely true. Keep your hands, and any metal object, out of the crock. Use wooden spoons and mashers and glass or crockery for dipping and weighting. 

• The best and freshest ingredients will yield the best sauerkraut. You can make relish with your old, tough cabbage, but use your young, fresh, tender cabbage for your sauerkraut.

 

Making Your Sauerkraut

Sauerkraut has many uses; from piling it on sandwiches to covering bratwurst  to even making a cake with it, you will have no trouble finding uses for your homemade sauerkraut.

• For a 1-gallon container, core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt.

• Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a wooden spoon or potato masher. The top layer should be salt. This will not seem like it's enough salt, but it will give you a 2 1/2 percent solution, the perfect strength for fermentation. 

• Boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. Weight this down with a flat plate the size of the inside of the crock and weight it down with a canning jar full of water. If you're using a glass jar, you won't need to weight it down. Let it sit for a day. 

• If you used fresh and tender cabbage, by the next day you should have enough brine to cover the cabbage. If you don't, make more brine by adding 1 1/2 teaspoons to a cup of water and add enough to cover.

• In 2 or 3 days, white scum will form on the top. Skim this off, replace the cloth with a newly boiled one, wash the plate, and replace it all. Repeat this skimming (a 5-minute job) each day until the bubbles stop rising, or for about 2 weeks. Then your sauerkraut is done!

• At this point, simply keep the cabbage below the brine with the plate, cover the crock tightly, and store at 40°F to 50°F. If your cellar isn't that cool, heat the sauerkraut just to simmering, pack in canning jars, seal, and process in a water bath 20 minutes for quarts, 15 minutes for pints.

 

 

Savory Pork and Sauerkraut Strudel

YIELD 6 servings

Now for something completely different. This recipe comes from KAROLINE BOEHM GOODNICK and uses Sauerkraut as a savory strudel.  It shows that you can use Sauerkraut in many different ways and not just on Bratwurst 

 

INGREDIENTS

o 1/4 cup (1/2 stick) butter, melted

o 6 sheets phyllo dough

o 2 cups cooked sauerkraut

o 3 cups cooked pork and sausage, cut into 1/2-inch pieces

o 4 ounces havarti cheese, thinly sliced

o Salt and pepper, to taste

o 1 teaspoon poppy seeds

 

INSTRUCTIONS

1. Set the oven at 375 degrees. Brush a rimmed baking sheet lightly with some of the butter.

2. On the counter, lay out 2 sheets of phyllo dough side-by-side but not touching, long sides closest to you. Brush each sheet with butter. Place another sheet on top of each buttered sheet and butter again. Repeat with last 2 sheets.

3. Spread half the sauerkraut in the center of one stack of phyllo, leaving space all around. Top with half the pork and sausage, half the havarti, salt, and pepper. Wrap the short ends of the phyllo up over the filling. Fold the top over the filling. Roll the whole strudel one time toward you so that the seal is on the bottom. Carefully transfer the log to the baking sheet.

4. Repeat with the other stack of phyllo and filling.

5. Sprinkle the tops of the logs with poppy seeds. Bake for 40 minutes or until golden brown. Let the strudel rest for 5 minutes. Cut each strudel into 6 pieces. Serve with a light salad.