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Our expert Pie judges: Dave Dadekian, Chef Kate Jennings, Chef Maria Meza
Grand Jury Prize Winner
Bourbon-Pecan Pie with Chocolate Ganache Drizzle
By Deb Fernandez
makes one pie
1 unbaked pie shell
¼ cup unsalted butter
1 cup dark brown sugar
¾ cup corn syrup
¼ cup bourbon
½ teaspoon salt
1 teaspoon vanilla
2 cups pecans, chopped
¼ cup whole pecan halves (optional)
Preheat oven to 400 degrees.
Place butter in a smallish, heavy-bottomed saucepan over medium-low heat. When it is beginning to melt, add brown sugar, corn syrup, bourbon, and salt to the pan. Stir well and heat until butter is thoroughly melted and mixture is very hot but not boiling.
Crack the eggs into a medium-sized bowl. Whisk them till well blended. Then, just a tablespoon at a time, slowly add the hot butter-corn syrup mixture. Whisk until thoroughly blended. Stir in vanilla and add pecan pieces. Mix well and pour into the prepared pie shell.
(You can use whole pecan halves to decorate the edge if you want, but I usually don't because the ganache is decoration enough.)
Place pie in oven on a rack placed in the middle. Bake at 400 degrees for 10 minutes, then turn the oven down to 350 degrees and bake for another 35 – 45 minutes, until filling springs back when lightly touched in the middle (it should be about 200 degrees in the center).
Let the pie cool for about an hour. In the meantime make your ganache:
4 oz. good bittersweet chocolate
½ cup heavy cream
Chop up the chocolate pretty finely. Put the heavy cream in a medium, heavy-bottomed saucepan and bring it to the boiling point. Remove the cream from the heat and stir in the chocolate until it is blended and smooth. (You can also do this in a food processor: put the chocolate in the bowl of the processor, pulse until finely chopped. Bring cream to a boil and pour down the feed tube with the processor running and blend until smooth.
Let the ganache cool somewhat, not till it begins to harden, but so that it isn't too runny, so till it's about 110 degrees.Read More
Local Professional Chefs Create recipes tackling some of the more obscure produce you might find in your CSA.
No matter your devotion to eating local and supporting Rhode Island's smaller farmers, if you don't know how to use a veggie it is doomed for the compost. To help with this all too common problem, we have asked some local chefs to create recipes that tackle your CSA mysteries. Our CSA Sleuths are fabulous personal chefs and Urban Greens Members:
African Stew by Chefs Norbert & Lara of My Chef Lara
Squash and Kale Stew by Chef Deb Fernandez of Home Star Cuisine
This month's assignment:
Dark, Leafy and Fabulous!How I learned to like Kale.
by Lara Mortiz
Okay, I admit it. I had to work at liking Kale. I really wanted to like it because it is so nutritious but the bitter taste just kept me away. So I hatched a plot to start hiding it in my food and slowly get used to it. Now I actually eat Kale chips but I do stop short of eating it raw.
Preparing Kale is easy. You fold the leaf in half and just cut the leaf away from the stem. Then, for those of you just starting to try to love Kale, cut it in very small strips. There are many ways to get the benefits of Kale without loving it. Soups are one of the best way to do that. One of my favorite soups that involves Kale is African Stew. You will love this soup even though it has kale in it and who knows, you may grow to like Kale over time just like me!
Peanut butter makes a wonderful, creamy sauce for this nutrition-packed stew that is likely to become a family favorite. Season the stew with a dash of hot pepper sauce, fiery chipotle sauce, or Vietnamese chili sauce.
4 cups vegetable stock or water
1 onion, chopped
2 cups yams or sweet potatoes, peeled and diced
14 oz chickpeas
1 cup brown rice
1/4 tsp salt
1/4 cup peanut butter
2 cups kale, chopped
2 Tbs lemon juice
1/2 tsp black pepper
1 Tbs tamari or Bragg Liquid Aminos
1. Heat 2 tbsp of the stock in a large pot. Add the onion and sauté over medium heat for 5 minutes, adding more stock if necessary.
2. Add the remaining stock, yams, chickpeas, rice, and salt; simmer for 45 minutes.
3. In a small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste. Stir into the stew along with the kale and cook for 5 minutes.
4.Stir in the lemon juice, pepper, and tamari; add chili sauce to taste.
I) Change to 2.1 Eligibility and Admission:
Summary of changes:
- Giving council power to determine limit on number of shares one owner may purchase (change recommended by lawyer)
- Language change to remove “stock purchase requirement” to clarify.
- Price change for Organizational Shares, enabling Urban to sell shares to organizations at a higher price than individuals, with the price to be determined by the council.
Proposed Version (changes underlined; underlining will not be included in by laws):
Section 2.1 - Eligibility and admission. Ownership in the Co-op shall be voluntary and open to any household or organization whose intent is to use the services of the Co-op and to accept the responsibilities of ownership. Applicants will be admitted to ownership upon submitting required information and purchasing or subscribing to purchase one or more shares as determined by the Council, at a price determined by the Council. The share price requirement for low-income households shall be one-half of the amount otherwise due, and the payment option for such households shall be extended beyond that otherwise available. The share price requirement for organizational owners shall be equal to or greater than the amount otherwise due, but not to exceed 400%. Household owners shall be in the name of an individual as the primary owner, and organizational owners shall designate an authorized representative. Household owners consisting of three or more adults shall pay a fee of ten dollars per year for each of such three or more adults. On or before admission, each owner shall be provided a copy of these bylaws, including the appended explanation of patronage dividends. Subscribers shall be considered owners for all purposes. In case of doubtful eligibility, ownership shall be subject to approval by the Council at any time within six months after the date of application.Read More
Date: Sunday, NOVEMBER 17th.
Time: 5:30 - 8:00 PM
LOCATION: The Bell Street Chapel
Vendor Fair including:
Equal Exchange, Dell Orto Extra Virgin Olive Oil, Cabot Co-op Cheese, local produce and More!
Member Pie Contest with Local Food Judges:
David Dadekian of East Drink RI
Chef Maria of El Rancho Grande
Kate Jennings of Farmstead
Co-op Updates from the Cooperative Council and Project Manager
Official Voting Business
and of course
Members check your mail box for the official invitation in the coming weeks. If you have moved in the past year or did not recieve an invitation via post last year please update your mailing address. The meeitng is open to all. Please bring a friend. You can sign up for member ship at the door.
Stay tuned for more details!Read More
Demo: How to Freeze Local Produce for Summer Freshness All Year Round
Saturday October 19th
@ the Westfield Lofts Community Room
230 Dexter Street, Providence, RI
Limited to 25 Participants.
How to Freeze Local Produce for Summer Freshness All Year Round.
Hosted by Chef Lara Mortiz of My Chef Lara
and Chef Deb Fernandez of Home Star Cuisine, LLC
This Class will teach the proper way to safely freeze food, avoid freezer burn and store food for the long term. According to the USDA freezing fresh foods is the best way to preserve food for long periods of time while retaining nutrients. Freezing food is also an inexpensive way to preserve food that does not require any special equipment. This class is designed to help participants stretch their food dollars and eat healthier food. The class will empower participants to buy food when it is inexpensive and fresh; and have it available in their kitchens' freezers all year long.