Gazpacho with Tomato Sorbet April 3, 2008

The perfect starter for those warm Paso Robles evenings, here is another recipe to showcase Windrose Farm’s assortment of organic heirloom tomatoes.

Yields 6 servings

5lbs heirloom tomatoes
1 large cucumber, peeled and seeded
1 red pepper, seeded and diced
1 small white onion
3 cloves garlic
4 tblsp. good Sherry vinegar
1/2 cup extra virgin olive oil
Salt and Pepper to Taste

PUREE TOMATOES, CUCUMBER, RED PEPPER, GARLIC AND ONION
IN BLENDER UNTIL VERY SMOOTH.  SLOWLY ADD VINEGAR  AND OLIVE
OIL TO BLENDER UNTIL EMULSIFIED INTO SOUP. SALT AND PEPPER TO TASTE.  SERVE ICE COLD, AND GARNISH WITH TOMATO SORBET.

Tomato Sorbet

5 lb yellow  tomatoes( Pureed)
2 shallots(SLICED)
5 tablsp. Red wine vinegar
1/4 cup sugar
salt  to taste

COOK TOMATOES AND SHALLOTS ON LOW HEAT FOR ABOUT 1.5 HOURS
LET COOL.  ADD REMAINING INGREDIENTS AND PUREE UNTIL SMOOTH.
POUR INTO ICE CREAM MACHINE AND FOLLOW OPERATING INSTRUCTIONS.

Recipe: Windrose Farm Tomato and Mint Pesto Risotto April 2, 2008

During the summer and early autumn months, Bill and Barbara Spencer at Windrose Farm bring us the most bright and beautiful heirloom tomatoes. Here is one of many recipes written to showcase the Windrose bounty.

MINT PESTO
2 CUPS LOOSE PACKED MINT LEAVES
1/2 CUP LOOSE PACKED PARSLEY LEAVES
3 CLOVES GARLIC
4 TABLESPOONS PINE NUTS
1/4 CUP GRATED PARMESEAN CHEESE
1/2 CUP VIRGIN OLIVE OIL
JUICE OF 1 LEMON
SALT AND PEPPER TO TASTE

USING A BLENDER OR FOOD PROCESSOR, BLEND ALL INGREDIENTS EXCEPT OLIVE OIL. WITH BLENDER RUNNING ADD OLIVE OIL IN A SLOW STEADY STREAM UNTIL MIXTURE IS A BRIGHT GREEN AND BLENDED WELL.

RISOTTO
3TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 CUPS NANNO VIALONE  RICE
1/2  YELLOW ONION (DICED)
1 CLOVE GARLIC (SLICED)
1 CUP WHITE WINE
2 QUARTS CHICKEN OR VEG STOCK (WARM)
1/4 CUP GRATED  PARMESEAN CHEESE
3 CUPS ASSORTED TOMATOES  (I.E. GREEN ZEBRAS, AUNT RUBIES, CHEROKEE PURPLE, VALENCIA,ETC.)
1/2 CUP MINT PESTO (RECIPE ABOVE)

IN A SAUCE POT, SAUTE ONION AND GARLIC IN OLIVE OIL ON LOW UNTIL ONIONS ARE TRANSLUSCENT. THEN ADD RICE AND INCREASE HEAT TO MEDIUM HIGH, COOK FOR 3 MINUTES STIRRING FREQUENTLY.  ADD WHITE WINE AND STIR UNTIL WINE IS ALMOST EVAPORATED. REDUCE HEAT TO MEDIUM AND SLOWLY ADD THE WARMED STOCK 4-6 OUNCES AT A TIME
UNTIL RICE IS CREAMY AND ALDENTE.  FOLD IN TOMATOES, PESTO AND PARMESEAN  CHEESE.
SERVE ON INDIVIDUAL PLATES, OR FAMILY STYLE AND GARNISH WITH FRESH MINT SPRIGS AND EVOO

Recipe: Butternut Squash Enchiladas April 2, 2008

A staple on our menu, these enchiladas are a local favorite for meat lovers and vegetarians alike. We often top them with a mixed vegetable succotash and serve along side refried black beans.

FILLING:

INGREDIENTS:
2 Quarts raw butternut squash (peeled and large diced)
1 1/2 ears of corn (corn removed and cob discarded) (about 1 cup corn kernals)
1 small yellow onion, diced
Salt and pepper

Procedure:
Toss butternut squash with oil salt and pepper, then
Place in a two-inch hotel pan, add ¼ cup water and cover with aluminum foil.
Place in a 350-degree oven until soft. About an hour.  Sauté diced onions slowly until soft then add corn, salt and Pepper. Cook until corn is just soft.  Add corn mix to
Butternut squash, then mash together with potato masher
or large spoon. Cool, cover and mark.

GREEN ENCHILADA SAUCE

INGREDIENTS

2 LBS TOMATILLOS
1 BUNCH CILANTRO
1 BUNCH GREEN ONIONS, CHOPPED
1 JALAPENOS
1 TBLSP GARLIC, MINCED
1/2 TSP BLACK PEPPER
1 1/2 T SUGAR

PROCEDURE

HUSK AND CLEAN TOMATILLOS AND PLACE INTO A PAN AND FILL HALFWAY WITH WATER. COOK TOMATILLOS UNTIL JUST COOKED. ADD CILANTRO,SUGAR, GREEN ONIONS, AND JALAPENOS AND BLEND UNTIL SMOOTH WITH BLENDER.

To assemble:  Heat corn tortillas in hot canola for 20 seconds one at a time.  Fill tortillas with butternut squash mix and your favorite cheese.  Roll them shut, and place them in a baking dish leaving enough space so that you can get a spatula under them. Ladle enchilada sauce over the top and add cheese. Place in oven for 15 minutes at 400 degrees. Serve with crème Fraiche and lime.