Tag: <span>chorizo</span>

Tag: chorizo

One Local Summer

One Local Summer 2015 – Week 18b

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The husband isn’t terribly fond of mushrooms, so what do I do when he’s gone?  Put mushrooms in ALL THE THINGS!  There are only a few foods that he’s not particularly fond of including mushrooms and fennel most notably, which happen to be two of my favorite things.  If fennel happened to be in season, it would be in this meal, but I had to settle for making a galette with mushrooms, onions, chorizo, and blue cheese.  I added a half an asian pear to the side, a salad with blue cheese dressing, and a glass of homemade cider.  We actually pressed and brewed that cider ourselves using apples from the house where my grandparents lived.  We have no idea what variety the apples were, but the trees gave up an incredible harvest last year and made for a tart, dry cider that’s exactly how I enjoy them most.  For the galette crust, I used a recipe from here that uses yogurt, substituting honey for the sugar.  I also added a tablespoon of lard instead of milk to help lighten the crust since goat’s milk yogurt is rather low in fat in comparison to a cow’s milk version.  It came out not quite flaky enough, which means more lard next time!  All in all though, the spice from the chorizo, paired with the onions and mushrooms came out incredible and I’m super happy with this one!

Ingredients:
Mushrooms  Oley Valley Mushrooms
Cheese  Birchrun Hills, Smoked Blue Cheese
Dressing –  Birchrun Hills
Onions –  Jack’s Farm
Tomatoes Full Circle CSA
Lettuce –  North Star Orchard  and  Charlestown Farm
Cucumbers – Our Garden
Asian Pear –  North Star Orchard
Chorizo –  Countrytime Farm
Lard –  M&M Creek Valley Farm
Goat’s Milk Yogurt –  Shellbark Hollow
Flour –  Mill at Anslema, Whole Wheat Pastry Flour
Honey –  M&M Creek Valley Farm
Non Local – Salt, Pepper

One Local Summer

One Local Summer 2015 – Week 14

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Husband returned home again and as his first act of One Local Summer head chef, he made a quick breakfast.  Let’s be honest, most of these meals are a little team effort, but I usually play sous chef to his ideas, chopping and prepping ingredients for him to work his magic.  Well, I happened to have a few crepes left over from the last meal, so he quickly turned those into chorizo, egg, and cheese crepes (though, overstuffed like that, really tacos more than anything else!).  We also had a bunch of pink potatoes which made the oddly colored hash brows on the side.  Our grape harvest was just starting to come in from the vines in the back yard, so we included a few bunches of those along with a big cup of cold brewed coffee, my newest obsession.  Sadly, the coffee isn’t local, but as a caffeine addict, I can’t function without it.  Fairly simple, but filling and mighty delicious – a great way to start a One Local Day!

Ingredients:
Flour Mill at Anslema, Whole Wheat Pastry Flour
Milk Shellbark Hollow
Butter  Handmade by Abby
Smoked Chorizo – Countrytime Farm
Eggs – M&M Creek Valley Farm
Cheese – Birchrun Hills, Blue Cheese
Potatoes – Charlestown Farm
Grapes – Our Garden
Non Local – Coffee, salt, pepper, olive oil

One Local Summer

One Local Summer 2013 – Week 19

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Husband is back at cooking and made this simple but delicious meal in no time flat.  We’d had the chorizo in the freezer, so after that defrosted, he browned the chroizo, stuffed it into big red peppers, sliced some cheese on top, and set it in the oven until the peppers were soft and the cheese was bubbly.  I REALLY love this cheese (Equinox) for topping food that goes in the oven – it crisps up really nicely and doesn’t melt too far all over the place.  On the side, for desert, is a bowl of sliced asian pears drizzled with maple syrup and warmed up just a bit.  WOW was that a winning combination.  Plus, this week, only local ingredients!

Chorizo Stuffed Peppers:
Chorizo – Countrytime Farm
Peppers – North Star Orchard
Asian Pears – North Star Orchard
Cheese – Birchrun Hills
Maple Syrup – Miller’s Maple

One Local Summer

One Local Summer 2013 – Week 3

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Pardon the blurry photo, but I was so hungry and managed to rush the photo in order to devour the meal.  Week three, and we’ve hit strawberry season!  I went out and picked 12 pounds of berries at a local farm – Walnut Springs Farm – the majority of which went into the freezer for a batch of jam later, and possibly for a batch of mead at a later time.  The meal is a salad, but with lots of fun toppings.  On top of the lettuce and pea shoots are strawberries, goat cheese, smoked chorizo, garlic scapes, spring onions, and the homemade dressing which also included strawberries.  It was REALLY filling, and a perfect late lunch.  I have just enough leftovers for another!

Spring Salad with Chorizo and Goat Cheese:
Lettuce – Jack’s Farm
Pea Shoots – Charlestown Farm
Chevre – Shellbark Hollow Farm
Strawberries – Walnut Springs Farm
Chorizo – Countrytime Farm
Garlic Scapes – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – Balsamic vinegar, olive oil

One Local Summer

One Local Summer 2012 – Week 10

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Yup. Ten weeks already! Our garden is finally giving us a whole bunch of zucchini, so I made the best of a pretty insane situation. The zucchini in question is the 8 ball zucchini which grows in a round, softball shape/size instead of the typical elongated shape of a normal zucchini. They’re much more seedy than regular zucchini, but once hollowed out, they’re perfect to stuff with all sorts of good things, which is what I did here.  I know I did this in prior years, but it’s just so easy (and delicious).  The zucchini is stuffed with chorizo, pepper, tomato, onion, garlic scapes, and topped off with a few slices of goat mozzarella.  I had leftover potatoes from last week, so I put those in tin foil on the grill and used them on the side.  Not bad!  And, there were two whole zucchini, so I’ve got a TON of leftovers.  Also, I have a TON more zucchini, if you’ve got any recipes to recommend!

Stuffed Zucchini:
Zucchini – My Garden
Chorizo – Countrytime Farm
Potatoes –  Brogue Hydroponics
Peppers – Brogue Hydroponics
Tomatoes – Brogue Hydroponics
Garlic Scapes – Jack’s Farm
Goat Mozzarella – Yellow Springs Farm
Non Local – Salt, Pepper, Olive Oil

One Local Summer

One Local Summer 2012 – Week 3

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Another salad, I know, but the greens, they call to me! Also, we still don’t have much else available in terms of vegetables. At least this one is a little more creative?  I added a whole bunch of toppings to this one including some amazing bison chorizo.  Our local bison farmer (rancher?) is super nice, and I enjoy cooking with bison over beef any day of the week.  I’ll admit that my diet is skewed about 80% towards vegetables with about 20% meat in there, so while I’m not all vegetarian, I certainly appreciate vegetables in my dish.  So, this salad is a mix of three types of greens (romaine, mesclun, beet greens), roasted beets, chevre, grilled turnips, and that yummy chorizo.  I decided to pour myself a glass of homebrewed hard cider since it’s been a little warm this week, and since I cooked everything out on the grill and the evening was starting to cool off.. well it felt right.  The beets were put in an aluminum foil package with some olive oil on the grill first.  Then the turnips with some olive oil and salt in a slotted grill pan, and then finally the chorizo.  The rest is fresh, so it was easy to put together.

Chorizo Salad:
Romaine – Charlestown Farm
Mesclun – My Garden
Turnips – Jack’s Farm
Chevre – Shellbark Hollow
Beets & Greens – Charlestown Farm
Bison Chorizo – Backyard Bison
Non Local – dressing, olive oil, salt

One Local Summer

One Local Summer 2011 – Week 10

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We tried out a new type of zucchini this year called the 8 ball squash that grows into a ball shape instead of the normal long and narrow zucchini shape.  They just happen to be absolutely perfect for hollowing out and stuffing with all sorts of vegetables and sausage.  The polenta was an afterthough, but it fit well with the spicy chorizo.  This was a big hit, and I’m so glad we have leftovers!

Stuffed Zucchini with Polenta:
Zucchini – My Garden
Chorizo – Countrytime Farm
Corn – Hoagland Farm
Onion – Hoagland Farm
Cornmeal – Mill at Anselma
Non Local – Butter, olive oil, salt, pepper