Tag: dinner

Pork Chops with Red Wine Radicchio Risotto

This is a meal you would expect on your plate at a nice restaurant, and I want to show you how EASY it is to prepare it at home! We’ve been fortunate with local radicchio recently, and this recipe is a stellar way to let this cool-weather crop shine. While it is mostly commonly known as that cheerful “red and white crunchy stuff” in salad mixes, radicchio is a delightful green and a lovely addition to meals in its own right. Bitter, yes, but with the right counter-flavors, it is exquisite. It’s great roasted or grilled to bring out the sweetness. For this dish, the bitterness pairs perfectly with creamy risotto. It’s a perfect cook-at-home special occasion meal. Treat yourself or your partner to a delicious, locally sourced fancy dish! 

To serve: We served this with pork chops – recipe here (pan seared instead of grilled), but you could serve with a big steak, roasted chicken, pan seared trout and even some beautiful mushrooms or tofu for my plant based friends. Check out original recipe that inspired my version for some plant based variations you might find helpful, too!

Ingredients: 

  • 5-6 cups bone broth
  • 1 large head of radicchio, sliced thin
  • 4 tablespoon butter, divided 
  • 1 medium onion or 2 shallots, diced small
  • 4 cloves of garlic, minced 
  • Salt and pepper to taste
  • 1 ½ cups arborio rice 
  • 1 cup dry red wine
  • 1 teaspoon of fresh thyme and rosemary leaves 
  • ½ cup freshly grated parmesan cheese 

Instructions: 

  1. Heat the broth over low heat on a back burner, so that it’s nice and hot to add to your risotto during cooking. 
  2. In a large saute pan, heat 2 tablespoons of butter over medium-low heat. Add the onions and saute for 5 minutes until translucent. Add garlic and saute another minute until fragrant. Season with salt and pepper. 
  3. Pour in the rice and toast the rice by stirring around, about 2-3 minutes. The rice grains should be translucent on the outside and still have a white center. Season the rice with salt and pepper.
  4. Turn the heat to medium-high. Deglaze the pan with the cup of wine, turning the heat down to low after the initial alcohol bubbles off. 
  5. Once the wine has been absorbed, you will start the process of adding broth. Using a ladle, add 2 scoops of broth to the pan and continue stirring to incorporate all the liquid into the rice. If you’re cooking on gas, you can manipulate the heat to keep a constant simmer, increasing when you add stock and decreasing as it simmers, like a dance. When the liquid has been absorbed, add another few more ladles full of broth. 
  6. After 3-4 rounds of broth additions, it’s time to add your radicchio and fresh herbs by folding it into the rice.
  7. Continue adding broth. You will need between 5-6 cups. So, you have to keep your eyes on it. You will know it’s done as the rice will slow it’s absorbency of the broth and the grains become nice and plump. I keep a tasting spoon close by and taste as it gets close (this also helps you keep an eye on salt level, too). Some people prefer more al dente, some like it done well. However, I caution you from overcooking too soon. The rice will become sticky and mushy, so err on the side of undercooking. 
  8. When it’s just about done, turn off the heat. Add the cheese, remaining 2 tablespoons of butter, adjust seasonings, and one more ladle full of broth and stir to combine. 

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Kohlrabi, Carrot, Scallion Fritters

Kohlrabi, Carrot, Scallion Fritters

Recipe adapted from: https://www.acouplecooks.com/kohrabi-fritters-with-avocado/

It’s Kohlrabi season and I love this vegetable! While it is a new vegetable to many of us here in the states, it is a very popular vegetable in Eastern Europe and Australia. It is often cooked and prepared similar to potatoes – soups, mashed, simmered in cream, etc. Peeled, diced, seasoned and roasted like potatoes is probably my favorite preparation (until this creation)! I also greatly enjoy raw (peeled) kohlrabi – it makes a great salad addition, but honestly I also eat them like radishes, smeared with butter and topped with sea salt. 

A friend of mine recently texted me in a kitchen emergency situation. She was making veggie fritters and had run out of all purpose flour and wondered if rice flour would work in a vegetable fritter recipe she was making from a cookbook. And that’s where this idea started! We make summer squash and zucchini fritters in the summer all the time. Served alongside something from the grill – it’s an excellent way to use up a bumper crop. So I applied the same technique to some winter vegetables. Honestly – this recipe is super flexible. I used chickpea flour, because I had it and I love the flavor. It can be “thirsty” and an excellent, unique thickener. I also served this alongside a vegetarian spread and was looking to add as much protein as possible to my dinner plate. But you can use all purpose flour, wheat flour, rice flour — all will work great. Not a fan of kohlrabi? I encourage you to try it in this recipe, but if it’s a hard no, I bet butternut squash or sweet potatoes would be divine too!

This was a huge hit with my kids, too, though maybe they were just in it for the avocado yogurt sauce. Either way – they gobbled up their servings! 

Ingredients:

  • 2 small kohlrabi, peeled
  • 2 large carrots, peeled
  • 1 large scallion, sliced lengthwise and then sliced into thin ribbons
  • 1 garlic clove, grated into bowl
  • 2 eggs
  • 1/4 cup chickpea flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt, plus more for salting after frying
  • Freshly ground black pepper
  • Frying oil of choice. I used avocado oil – enough to spread a nice thin layer (more than coat the pan, but we’re not deep frying here) on the bottom of your frying pan (~ ½ cup, depending on size of your vessel)

For the avocado yogurt sauce 

  • 1 small avocado
  • 1/4 cup yogurt
  • 1/2-1 lime, juiced
  • 1 small garlic clove
  • Salt & pepper

For sauce – blend all ingredients – I wiped out my food processor after shredding and used that, but combining by hand would work out just fine too. 

Directions for fritters:

  1. Shred kohlrabi and carrots in a food processor or using the large holes in a box grater. 
  2. Place shredded vegetables in a clean tea towel. Wring out all the excess moisture. If you’re using purple carrots (as pictured here), you may want to consider what tea towel you’re using as the carrots stain!
  3. In a medium bowl, combine all the ingredients. Mix well. I found my hands to be the best tool for the job, to ensure there weren’t any pockets of flour or eggs that hadn’t penetrated the vegetables. You may also find that more liquid escapes the vegetables during this step. I just strained it out of the bowl over the sink. 
  4. Set your oven to warm or lowest heat. Set aside a baking pan, preferably with a rack on top. Preheat a large cast iron skillet over medium heat. Once it is hot, add the oil. You can test when the oil is ready by placing a small piece of batter into the pan to test it’s readiness to fry!
  5. When the oil is hot, use your hands to scoop about ⅓ cup of vegetables out and make a patty shape. 
  6. Gently place into pan and fry on each side about 2-3 minutes until nicely browned and crispy. Remove the done patties to the rack on the baking sheet, sprinkle lightly with salt, and set in the oven until everything is done. Your goal is to keep everything hot and crispy! Continue frying until all the batter has been used. 
  7. Top with avocado yogurt sauce and dig in right away – the hotter and crispier, the better! 

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2022 Fall Farm to Table Dinner!

We are so excited to share with our community a truly local farm-to-table dinner. We have hosted two previous dinners at Sisters Restaurant (Salem, SC), and are excited to invite you to our next one as we continue to grow this truly local event. As a small farmer, sometimes it can be discouraging to put a product out into the world and for it not to be appreciated widely or to get the word out to a larger audience. There are so many barriers to small farms. For some, there’s simply not enough time or money to market their farm/product. Most small farmers have other jobs that supplement their farming income. For many, farmer’s markets aren’t accessible due to hours, days, staffing, distance, etc. Other times, small farms do not produce enough consistent quantity to supply a store or restaurant. On the restaurant side of things, we have found that chefs and staffs often aren’t accustomed to working with small farms, or perhaps there isn’t incentive to support small farms (it can cost more to buy local, another topic for another post). Over the years, when we had the privilege to be featured at restaurants, stores, etc, it brings such immense pride to our small operation! We also see farm to table dinners happen that don’t seem to be sourcing ingredients from their immediate local community and we want to yell, “over here!”.

After a few years of watching these frustrations continue as a small farm, and being solution oriented people with a family restaurant, we jumped on the chance to create and host a ultra-local farm-to-table dinner that features the small farms you shop at or perhaps didn’t even know existed in your own community! We want to provide a space to go out to dinner and still support local farms. We want to provide a space to inspire you in your own kitchen too! Come taste some different and unique preparations…something that you might not find at a local restaurant.

So, we hope you’ll join us. We hope we can find the people who want a night out and to know their money goes back to the earth, on the land that we live on. There’s no middle man, just local farms, good food, and great company. You can reserve a private table or sit communally. We have reservations starting at 5pm (almost full!) and going through 8pm. Bring a friend, a group, an adventurous appetite and join the movement to eat local! Browse the menu below, share it, call 864-944-8100 or email callywoodfarms@gmail.com to reserve your seat! See you there!

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Roasted Baby Hakurei Turnips with their Greens

This article was first featured in the Clemson Area Food Exchange newsletter

Baby Hakurei turnips are in full force right now. They are easy to grow and have a shorter window to maturity than a traditional turnip, making them an appealing crop for fall, winter, and spring. They are great as a cover crop, helping loosen and prepare beds for summer crops and recover after them.

If you’re thinking, “I don’t like turnips!” Then you might try these. The roots are smaller, sweeter, and less turnip-y than the average purple topped traditional ones. Because of their shorter growing window, the greens reap the same benefit and are not as bitter and bug infested either!

Roasting the roots, enhances the natural sweetness and worked with the slightly bitter greens, they are truly delicious. This makes an excellent side for supper or a great little farmers lunch. Either way, you should try this super-simple way to introduce tender baby turnips and greens into your repertoire!

Ingredients:
2 bunches of baby Hakurei turnips with their greens
2 TB neutral oil
Salt and pepper
½ small onion, sliced or chopped
2 slices thick cut bacon, jowl or fatback chopped into small pieces
1 TB apple cider vinegar or lemon juice

Directions: 
1. Preheat the oven to 425 degrees. 

2. Remove the greens from the roots. Wash roots to remove any dirt and slice greens into ribbons and wash. 

3. Cut turnips in half or fourths if large. On a baking sheet, toss with oil, salt and pepper. Roast in the oven for 15-20 minutes. Remove from heat, set aside. 

4. Meanwhile, in a large skillet over medium heat, add chopped bacon/fatback and render until crispy. Add the onion and cook for about 5 minutes until translucent. Reduce heat to low, add greens to the skillet, stirring until wilted, 2-3 minutes. Season with salt and pepper, add lemon juice or apple cider vinegar. Taste and add more seasonings, as needed. 

5. Serve the roasted turnips over the greens!    

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Thai Pork Larb

Thai Pork Larb
Recipe and photos by Amanda Callahan of Callywood Farms, words co-written and edited by Ellie Sharp, first appeared in the CAFE newsletter
Inspired by: NYTimes and here

If you’ve been to a Thai restaurant, chances are you’ve seen this iconic dish on the menu — and for good reason! It combines the best of sweet and savory elements with textures that run the gamut from soft to crunchy. At its core, larb is a Laos-based meat salad that is then spiked with all sorts of ingredients making it a cinch to prepare — and to customize to your preferences. I used pork, but you can also incorporate beef, chicken, turkey, tofu, or even mushrooms. Add-ins are flexible too, such as lime juice, cilantro, peanuts, chile peppers, fish sauce and other condiments. The more variety you add, the more the resulting flavors will mingle and meld into a truly palate-pleasing experience.

For me, the distinguishing characteristics of larb are the combination of lime juice, fish sauce, and ground toasted rice. The toasted, ground rice can be difficult to make without the right tools – a mortar and pestle or a coffee grinder will do. If not, skip the step! It won’t be as authentic of an experience, but will still produce a tasty dish! 

Ingredients

  • 1 large red onion or 3 shallots, divided per instructions below
  • Hot water – between ½ cup – 1 cup
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 3 tablespoons jasmine, basmati or long grain white rice 
  • 1 tablespoon cooking oil
  • 1 pound of local ground pork, chicken, beef (you could even try tofu or mushrooms for my plant based peeps!)
  • 3-4 garlic cloves, minced
  • ¼ cup lime juice (2-3 limes, juiced)
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • Salt & pepper to taste
  • Crushed red pepper or fresh chilis, sliced, quantity to taste
  • 1 bunch of cilantro, chopped

For serving

  • Butterhead lettuce, outer/large leaves removed for cups
  • Radishes, chopped
  • Pickled jalapeños/peppers and the onions 

Instructions
1. With the onion/shallots – you want half of it sliced for pickles and the other half finely minced to cook with the meat. Prep as so.  

2. For the pickles: put the sliced half of the onion in a large bowl. Add the red wine vinegar and salt, and cover with hot water. Set aside. 

3. For the larb: place a large cast iron skillet over medium heat and add the rice, swirling to coat it with oil and allow to toast. It should only take a few minutes for the rice to take on a golden, almost brown hue. Remove and grind using a mortar and pestle or a coffee grinder. You’re aiming for a textured powder-like consistency. Be careful not to over do it with the coffee grinder. Set aside.

4. In the same pan, add the oil. Once it is heated, add the remaining diced onion. Sauté for a few minutes to soften, add the garlic, sauté another minute until fragrant, and season with salt and pepper. Add the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink and cooked through, about 7-8 minutes. Add additional heat, if desired, with crushed red pepper or fresh chilis. Remove from heat and set aside to cool slightly.

5. To a small bowl, add the lime juice, fish sauce, and honey. Stir to combine. 

6. Set up with lettuce cups and toppings.

7. When the meat has cooled a bit, pour the reserved lime juice/fish sauce on top, combine with chopped cilantro and taste to adjust seasonings. Add more salt, pepper, or heat as needed!

8. Scoop large spoonfuls of larb into lettuce cups, top with pickled onions, radish or other toppings you desire. Serve with steamed rice if you’d like.

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Recipe: Savory Waffles

We have been on a little kick recently. A wonderful little kick. I know a lot of people are really into breakfast for dinner or better known as “brinner”. And as egg farmers…that happens a lot at our house. We put fried/poached eggs on top of everything, we do lots of baked eggs, egg curries, omelettes, frittatas, well you get the point. Our “go to” is clean-out-the-fridge-hash in a skillet with eggs on top. But I came across this recipe a while back and couldn’t get it out of my head. So, then I made it (slightly adapted). Here’s a pic from the night we DEVOURED them.

waffles

Don’t mind the March Madness and beers in the background. Honestly, I couldn’t believe this idea has never occurred to me. Farmer B LOVES waffles and grew up in a household that had waffles frequently. Even waffles stuffed with bacon. Genius. And I like waffles and everything, but I don’t know, they’ve just never been my thing…even with the bacon. But something about taking the sugar out and letting the egg yolk provide the moisture…well now I can get on board with that!

The possibilities are endless with savory waffles. Throw in what you have and make a meal out of it! My first attempt at a recipe was great. I threw in some chicken sausages and sun-dried tomatoes, topped it with some greens and an egg. Divine. Best part? Farmer B loves cooking waffles, so all I have to do is whip up a batter and relax.

image (1)

A couple quick notes. It’s a little dry. If you are looking for the same texture and moisture of a waffle soaked in syrup, this might not be for you. However, I was caught poking my egg open and drizzling it all over…and the thought crossed my mind to fry up another egg just to get more liquid gold on the waffle 🙂 These take a little bit longer to cook. We use a Belgian waffle maker and because the batter is so thick and dense, we leave it to cook for a few minutes longer than when the machine beeps at you telling you it’s done…sometimes we are smarter than the machines we make…sometimes…

Let us know if you fall in love with savory waffles, too!

savorywaffles

Savory Waffles: Chicken Sausage, Sun-dried Tomatoes with a Green Salad and Egg on Top!

Ingredients

  • 2 cups flour (I used whole wheat pastry, next time I want to add some ground flax)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk (kefir or a milk sub if you’re dairy free, almond milk worked great the last round I tried)
  • 1/3 cup butter, melted
  • 3 chicken sausage links (I used one with apple in it) and okay it turned out to be 2 1/2 links that made it into the batter, but I swear Farm Baby helped)
  • 1/3 cup sun-dried tomatoes, rehydrated (I put them in a bowl and cover with water, place in microwave for 1 minute, let stand for about 5 and then drain)
  • 3 green onions, sliced or minced
  • 3 cups of mixed baby greens (we had swiss chard, arugula, spinach) tossed lightly with lemon juice and EVOO
  • 2 eggs, fried gently or poached over easy

Directions:

  1. Preheat waffle iron.
  2. Beat together eggs, butter, and milk until combined.
  3. Add dry ingredients and gently mix together. Fold in the sausage, tomatoes, and onion.
  4. Grease the waffle iron, we use butter in these parts, but spray would do the trick. Pour batter into pre-heated waffle iron, close.
  5. Wait for the beep or follow the directions of your waffle-maker. Again, these are pretty thick, so we like to cook ours a minute or so longer than usual.
  6. Serve with the greens and the eggs on top.

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