Mac & Cheese & Greens

This recipe is from Marcus Off Duty by Marcus Samuelsson.  It's a bit more complicated than our usual recipes, but we think a preparation you won't regret!
For the Greens:
½ cup coconut milk
2 tablespoons soy sauce
1 tablespoon grainy mustard
6 slices bacon, cooked, drained and crumbled
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped kale, spinach, or chard leaves
 
For the Mac and Cheese
8 tablespoons unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, grated
½ cup crème fraiche
1 teaspoon freshly grated nutmeg
1 tesapoon mustard powder
Kosher salt and freshly ground white pepper
1 pound orecchiette or other small, sturdy pasta, cooked until just tender
 
For the Topping
1/3 cup toasted bread crumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon grated Gruyere cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
 
1. Make the greens.  Bring coconut milk and soy sauce to a boil in a small saucepan.  Remove from the heat and stir in the mustard and crumbled bacon.
2.  Heat the olive oil and butter in a large pot over low heat.  Add the garlic and slowly toast to flavor the fats, about 5 mins, then discard.  Add the greens to the pot and cook, stirring frequently, until the greens start to wilt.  Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, 20 mins.
3.  Make the Mac and Cheese.  Preheat the broiler.  Oil a 9x13" baking dish.
4.  Melt the butter in a large pot over medium-low heat.  Add the shallots and cook until they're tender and golden brown, 8-10 mins.  Add the minced garlic and flour and cook, stirring, for 1 minute.  Slowly whisk in the heavy cream and milk, making sure there are no lumps.  Bring to a boil.  Reduce the heat to low, then add all the cheeses and creme fraiche.  Whisk until the cheeses are melted and fully incorporated into the sauce.  Mix in the nutmeg, mustard, and salt and pepper to taste.
5.  Add the cooked pasta and greens to the sauce and toss to combine.  Transfer to the baking dish.
6.  Make the topping.  Put all the ingredients in a food processor and process until the herbs are minced.  Sprinkle the topping over the pasta.  Broil until the topping is golden brown, 5-8 mins.  Serve immediately.

Big Wok Rapini Stir Fry

This is a Moose Meadow Farm original!

1 tablespoon neutral oil like coconut or canola
1 tablespoon fresh ginger, finely chopped
1 tablespoon garlic or shallot, finely chopped
1 dry cayenne pepper, crushed, or 1/2 teaspoon powdered cayenne
2-3 carrots, sliced on the diagonal
1 5oz bag rapini, roughly chopped (stems and all)
2 cups cooked rice
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar

1.  Heat oil in a large wok.  When hot, add carrots, ginger, garlic or shallot, cayenne, and a pinch of salt.
2.  Mix vinegar, soy sauce, and sugar in a small bowl with a whisk.  Set aside.  
2.  Stir fry until the aromatics are fragrant and the carrots begin to soften and brown.
3.  Add rapini and sitr fry to mix.  Add rice and stir to mix.
4.  Add vinegar sauce, turn off heat, and stir to mix everything together.  Serve immediately.

French Onion Soup

This recipe is adapted from thekitchn.com

2 1/2 pounds yellow onions
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1/2 teaspoon sugar
8 cups beef, chicken, or vegetable broth
3 tablespoons flour
1/2 cup white wine, optional
1/4 cup brandy, optional
6 to 8 baguette slices, toasted
1 1/2 to 3 cups shredded Gruyere or Parmesan cheese (1/4 to 1/2 cup per serving)
Minced raw shallot or onion, to garnish

1. Peel and slice the onions into half moons.  Cut the half moon slices in half.  You want about 6 cups of chopped onions.

2. Melt the butter with the oil over medium-low heat in a large saucepan.  Add the onions after the butter foams up and then settles down; stir to coat with the butter.  Cover the pan and cook for 15 minutes on low heat.

3. Remove the lid. The onions should have wilted down somewhat. Stir in 1 teaspoon salt, a generous quantity of black pepper, and 1/2 teaspoon sugar (this helps the onions caramelize).

4. Turn the heat up to medium and cook, uncovered and stirring every few minutes, until the onions are deeply browned. Turn down the heat if the onions scorch or stick to the pan; the browning doesn't come through burning, but through slow, even caramelization.  This will take about 20 minutes.

5. As the onions approach a deep walnut color, heat the broth in a separate pot.  Add 3 tablespoons flour to the caramelized onions and cook and stir for about 1 minute.

6. Add the hot broth to the caramelized onions and bring to a boil. If using wine, add this now too. Lower the heat and partially cover the pan. (If you want to add other aromatics such as herbs or spices, do so now.) Cook gently over low heat for at least 1 hour or until the broth is slightly reduced.

7. Taste and season with additional salt and pepper if needed. Add a finishing splash of brandy, if desired!

8. Heat the oven to 350°F. Divide the soup between small but deep oven-safe bowls. Top each with a slice (or two) of toasted baguette and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl.  Place the bowls on a baking sheet or in a casserole dish. Bake until the cheese is thoroughly melted.

9. Turn the oven from bake to broil and broil the soup for 1 to 3 minutes or until the cheese is browned and bubbling. Remove carefully from the oven and let cool for a few minutes before serving on heatproof dishes or trivets. Serve with freshly ground pepper and minced fresh onion or shallot, which provides a welcome bite in contrast to the very sweet and mellow soup.

Crispy Fried Shallots

Master this recipe, and you'll have an elegant and flavorful garnish to elevate any dish!  This recipe comes from The Splendid Table

1 cup canola oil
4 thinly sliced shallots, about 2 cups

1.  In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.

2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 375°F on the deep-fry thermometer, add the fried shallots and cook just until they are crispy and well-browned, about 5 seconds, watching carefully so the shallots don't burn.

3. Pour the oil and shallots through the sieve to immediately stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.