1. Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 7 - ROASTED SQUASH BISQUE WITH GOAT CHEESE

    11:44

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    This web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. 1 butternut squash (about 3#), ends trimmed, halved lengthwise, seeds removed 6 garlic cloves, peeled 1 large onion, trimmed, roughly chopped 2 Fuji or Gala apples, peeled, halved, cored and roughly chopped 1/8 t. freshly grated nutmeg 1½ quarts chicken stock, heated Salt and freshly ground pepper ½ c. heavy cream (optional) 2 T. chopped parsley Goat cheese, thinned to spreadable consistency with a bit of cream Preheat oven to 425º. Season both halves of the butternut squash with olive oil and salt. Set, cut side down, on a parchment lined baking sheet and tuck 3 cloves of garlic in each seed cavity. In a large bowl place the onion, apple and nutmeg; drizzle with a bit of olive oil and season with salt. Turn out onto the baking sheet next to the squash. Place in preheated oven and roast until onions and apples are caramelized and squash is tender. Remove pan from oven and transfer roasted apples and onions to a soup pot. Peel squash and add it to the pot along with the garlic. Pour in enough hot stock to just cover the squash mixture.  Stirring, bring to a gentle simmer and cook to meld flavors, about 10 minutes.  Puree the soup in the blender in batches, (or use an immersion blender). If a more refined texture is desired, strain soup into a clean pot. Bring to a simmer and stir in the heavy cream, if using. Adjust the consistency with more hot stock, if necessary. Correct seasonings as needed and serve in warm bowls with a dollop of goat cheese and a sprinkling of parsley. Recipe provided by: Chef Shellie Kark KitchenCUE, everything you didn’t know about cooking KitchenCUE is an interactive DVD series that shows you how to be a better cook not just how to follow a recipe. Distilling techniques down into easy steps gives you the ability to create hundreds of dishes using a simple process. Make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Join our community and download your FREE Pantry Resource Guide at www.kitchencue.com. © 2012 Kol Ha’kavod, LLC. The information here is not to be used or reprinted without permission.

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    • Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 6 - PICKLED KOHLRABI

      09:36

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      40 Plays / / 1 Comment

      This web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. 1¾ c. red wine vinegar 2 c. water 2 T. honey 2 T. kosher salt 1 T. finely chopped fresh ginger 1 garlic clove, finely minced ¼ t. crushed red pepper flakes 2 pounds kohlrabi 2 star anise Wash and dry two quart jars. Set aside. Combine vinegar, water, honey, salt, ginger, garlic and crushed red pepper flakes in a medium saucepan; bring to a boil and take off heat. Let infuse while you prepare the kohlrabi. Clean, trim and peel kohlrabi bulbs. Using a mandoline or a food processor, shred kohlrabi into thin sticks. Divide the shreds evenly between the two jars, leaving a 1” headspace, and place a star anise in each jar. Bring brine to boil and carefully pour over the kohlrabi. Secure lids and rings on jars and let sit until cool. When jars have become cool to the touch, place in refrigerator. Enjoy with salads, on sandwiches or as a flavorful accompaniment to meat dishes. Note about cleaning jars: Jars do not need to be sterilized in a boiling water bath as is done for canning recipes that are stored at room temperature. These pickles are high in acid and will be stored in the refrigerator, which drastically limits bacteria growth. Clean and washing jars in hot soapy water. Recipe inspired by: Food In Jars Recipe provided by: Chef Shellie Kark KitchenCUE, everything you didn’t know about cooking KitchenCUE is an interactive DVD series that shows you how to be a better cook not just how to follow a recipe. Distilling techniques down into easy steps gives you the ability to create hundreds of dishes using a simple process. Make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Join our community and download your FREE Pantry Resource Guide at www.kitchencue.com. © 2012 Kol Ha’kavod, LLC. The information here is not to be used or reprinted without permission.

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      • Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 5 - BLACK BEANS WITH SMOKED PAPRIKA VINAIGRETTE

        08:34

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        15 Plays / / 0 Comments

        This web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. BLACK BEANS WITH SMOKED PAPRIKA VINAIGRETTE yield: approximately 4 cups 2 c. dried beans, cleaned, rinsed and soaked overnight Aromatics 1 small onion, roughly chopped 4 cloves garlic, smashed 2 bay leaves Other spices and herbs, as desired Vinaigrette Juice of 1 lime 2 t. white wine vinegar 1 T. honey 1 clove garlic, finely minced 1 t. each, ground cumin, paprika ¼ t. smoked paprika 2 T. bean liquor ¼ c. olive oil 3 c. cooked black beans 1 ear corn, blanched, kernels cut away from cob ¼ c. each, sliced scallions and chopped cilantro Salt and freshly ground pepper, to taste Prepare the beans using the standard KitchenCUE technique described in the Grant Family Farms Chef’s Corner video. (Place soaked beans in a pot and add enough water to cover beans by at least 2”. Bring to a boil over medium-high heat, skim off any foam that rises to the top and stir in aromatics.) Simmer beans and cook until tender. Add more boiling water as needed to finish cooking, but be stingy; the more concentrated this liquid is, the better flavor it will add to the dish. Add salt to the beans once they have reached a tender stage. Cool and store in bean liquor. Discard aromatics. In a large bowl combine all vinaigrette ingredients through the bean liquor. Add olive oil in a slow steady stream, whisking continuously. Add 3 cups cooked beans along with the corn, cilantro and scallions; stir to combine and season with salt and freshly ground pepper. Serve warm, cold or room temperature. Excess beans can be stored in the refrigerator in their liquid for 3-5 days. Recipe provided by: Chef Shellie Kark KitchenCUE, everything you didn’t know about cooking KitchenCUE is an interactive DVD series that lets you take your cooking to the next level. By distilling techniques down into a few easy steps, you will get the results you want…every time. Understand what happens in the pan and make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Visit us at www.kitchencue.com to join our community. Download your FREE Pantry Resource Guide and get out of recipe jail! © 2012 Kol Ha’kavod, LLC. The information here is not to be used or reprinted without permission.

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        • Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 4 - PRESERVATION AND CHIMICHURRI SAUCE

          06:39

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          32 Plays / / 0 Comments

          This web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. ¼ c. lemon juice ¼ c. red wine vinegar ¼ c. red wine 2 cloves garlic, minced ½ c. finely chopped fresh parsley ¼ c. finely chopped fresh oregano ¼ t. red pepper flakes ½ t. each, salt and freshly ground pepper ¼ c. extra-virgin olive oil In a medium bowl, whisk together all of the ingredients except for the olive oil. Slowly pour in the olive oil, whisking continuously. Adjust seasoning with salt and freshly ground pepper. Store in refrigerator for up to a week; freeze for up to 3 months. Recipe is courtesy of my friend and colleague Rebecca Caro, author of the blog, From Argentina with Love Recipe provided by: Chef Shellie Kark KitchenCUE, everything you didn’t know about cooking KitchenCUE is an interactive DVD series that lets you take your cooking to the next level. By distilling techniques down into a few easy steps, you will get the results you want…every time. Understand what happens in the pan and make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Visit us at www.kitchencue.com to join our community. Download your FREE Pantry Resource Guide and get out of recipe jail!

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          • Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 3 - GREEN BEANS WITH SESAME SOY VINAIGRETTE

            06:56

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            23 Plays / / 0 Comments

            This web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. GREEN BEANS WITH SESAME SOY VINAIGRETTE yield: 6 servings ½ c. toasted sesame seeds, split use ¼ c. soy sauce 2 T. mirin or sugar 1 t. sesame oil 2 T. rice vinegar 2 t. minced fresh ginger 1 lb. green beans, trimmed 2 scallions, finely chopped In a spice grinder finely grind ¼ cup of the sesame seeds. Transfer to the bowl of a small food processor or blender. Add soy sauce, mirin (or sugar), sesame oil, rice vinegar and ginger and process into a paste. Pour into a bowl large enough to hold all of the beans and reserve. To blanch green beans, bring a medium pot of water to a boil. Season with salt. Add beans; bring water back to a simmer and cook until beans are just tender and the starch has converted to sugar allowing the grassiness of the bean to mellow and the sweetness to come forward. The time varies, so taste as you go but it is usually in the range of 3-5 minutes. Drain immediately and transfer beans to a large bowl of ice water to shock. Once cool, drain and dry beans. Place in bowl with vinaigrette and add scallions and reserved sesame seeds. Stir to combine; season with salt and freshly ground pepper and serve cold or room temperature. Recipe provided by: Chef Shellie Kark KitchenCUE, everything you didn’t know about cooking KitchenCUE is an interactive DVD series that lets you take your cooking to the next level. By distilling techniques down into a few easy steps, you will get the results you want…every time. Understand what happens in the pan and make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Visit us at kitchencue.com to join our community. Download your FREE Pantry Resource Guide and get out of recipe jail! © 2010 Kol Ha’kavod, LLC. The information here is not to be used or reprinted without permission.

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            • Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 2 - SAUTÉED GOOSE WITH CHERRY-RED WINE BBQ SAUCE

              11:26

              from Bosch / Added

              37 Plays / / 1 Comment

              This new web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. This episode was filmed a Denver's SAME Cafe, which is also a member of Grant Farm. Kitchen Cue kitchencue.com Grant Family Farm grantfarms.org SAME Cafe soallmayeat.org SAUTÉED GOOSE WITH CHERRY-RED WINE BBQ SAUCE yield: 2-4 servings, plus extra sauce 1 bay leaf 2 star anise pods 1 cinnamon stick Olive oil, to coat the bottom of the pan ½ onion, finely chopped Salt 1” piece of ginger, roughly chopped 3 cloves garlic, roughly chopped 1½ c. fruity, pinot noir 1½ c. pitted tart cherries, with some of liquid if defrosted 1/3 c. ketchup 2 T. tomato paste 1 T. molasses 2 T. brown sugar 1 T. red wine vinegar 2 t. Worcestershire sauce 2 Goose breasts, seasoned with salt and freshly ground pepper Wrap the bay leaf, star anise and cinnamon in cheesecloth and tie with kitchen twine. Place olive oil in a large sauté pan over medium low heat. Add onion, a pinch of salt and stir to coat in olive oil. Sauté until onion is translucent and soft, 3-5 minutes, being careful not to brown. Stir in ginger and garlic and sauté until fragrant. Add wine and simmer to reduce by half. Stir in cherries, ketchup and tomato paste and bring to a simmer. Add molasses, brown sugar, red wine vinegar, Worcestershire sauce and the spice sachet. Season with a couple pinches of salt and stir to combine. Bring sauce up to a simmer and cook 15-20 minutes to meld flavors and thicken. Remove spice sachet and discard. Puree in a blender or using a hand held immersion blender until smooth. Leave in this rustic consistency or strain into a clean pot; bring to a simmer and season with salt and freshly ground pepper. The sauce should be fairly thick so that it will “stick” to whatever meat it is being applied to. If it is too thin, simmer it a bit longer to reduce. If it is too thin add a bit more wine to thin it out. Sauté the goose breasts in olive oil and when almost cooked through, slather with BBQ sauce. (Always apply the sauce at the end of the sauté or grilling process and serve extra sauce on the side. If the sauce is slathered on too early in the cooking process it will burn on the outside of the meat and leave a bitter flavor.) Slice breasts and serve with wilted or fresh greens that have just been lightly coated in olive oil and sprinkled with salt and freshly ground pepper. Serve extra BBQ sauce on the side. Recipe provided by: Chef Shellie Kark KitchenCUE, everything you didn’t know about cooking KitchenCUE is an interactive DVD series that lets you take your cooking to the next level. By distilling techniques down into a few easy steps, you will get the results you want…every time. Understand what happens in the pan and make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Visit us at www.kitchencue.com to join our community. Download your FREE Pantry Resource Guide and get out of recipe jail! © 2010 Kol Ha’kavod, LLC. The information here is not to be used or reprinted without permission.

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              • Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 1 - SAVORY RHUBARB COMPOTE WITH BACON

                07:56

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                50 Plays / / 0 Comments

                This new web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. This episode was filmed a Denver's SAME Cafe, which is also a member of Grant Farm. Kitchen Cue kitchencue.com Grant Family Farm grantfarms.org SAME Cafe soallmayeat.org SAVORY RHUBARB COMPOTE WITH BACON yield: 1½ cups ¼ lb. bacon, finely chopped 1 small onion, finely chopped 2 stalks rhubarb, sliced ½ c. light brown sugar ½ t. cinnamon 1/8 t ground cardamom 3 T. cider vinegar Salt and freshly ground pepper In a large sauté pan, cook bacon over medium heat until crisp and fat is rendered. Remove bacon with a slotted spoon to a paper towel lined bowl. Add onion to bacon fat and sauté until translucent. Add rhubarb and a pinch of salt and sauté 1 minute. Add brown sugar and spices and sauté until sugar melts. Add vinegar and simmer to reduce to a syrupy consistency. Stir in bacon and season to taste with salt and freshly ground pepper. Serve warm with chicken, pork, halibut or salmon. Great as an accompaniment to you cheese plate too! Recipe provided by: Chef Shellie Kark KitchenCUE, everything you didn’t know about cooking KitchenCUE is an interactive DVD series that lets you take your cooking to the next level. By distilling techniques down into a few easy steps, you will get the results you want…every time. Understand what happens in the pan and make your recipe books better, enjoy your kitchens more and easily add variety to your meal routine. Visit us at kitchencue.com to join our community. Download your FREE Pantry Resource Guide and get out of recipe jail! © 2010 Kol Ha’kavod, LLC. The information here is not to be used or reprinted without permission.

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                • Homegrown Recap

                  05:15

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                  36 Plays / / 0 Comments

                  Six well known local chefs competed for best first, second, and third course using locally sourced ingredients. Attendees enjoyed plates of all six of the chefs’ creations, each paired with a great local beer.

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