Cover Story




	search citypaper.net

Also this issue:

Cover Story
Lance Haver, the man who threw stones, is now trying to make a living in a greenhouse.

October 3- 9, 2002

cover story

Recipes from Phoenix Farms

Basic Basil

Turkey-Beef Meatloaf with Pesto and Mushrooms

2 1/2 cups minced onions (3 medium)

1 cup minced shallots (4 large)

2 large garlic cloves, minced

1 T butter or olive oil

8 oz. minced portobello mushrooms

3 eggs, beaten

1 1/2 tsp. salt

3/4 cup bread crumbs

1/2 tsp. freshly ground black pepper

1/2 cup milk or cream

1/2 cup Basic Basil Pesto (see below)

1 lb. 85 percent lean ground beef

1 lb. ground turkey breast

1 lb. ground turkey thigh

Saute onions, shallots and garlic in butter or olive oil over medium heat until softened (5 minutes). Add mushrooms and saute until liquid is released and has evaporated. Remove vegetables from heat and cool.

Mix vegetables with remaining ingredients by hand, making sure to incorporate ground turkey well. Bake in ungreased 9 x 13 pan at 350 for 45 minutes or until it reaches an internal temperature of 180F.

Basic Basil Pesto

2 cups basil leaves, washed and dried (see note, below)

4 cloves unpeeled garlic

1/4 cup olive oil

1/2 tsp. coarse salt

1/2 tsp. freshly ground black pepper

Toast garlic cloves over medium heat until slightly charred. Remove skins and chop cloves finely. Process garlic and basil in food processor until minced. With motor running, slowly drizzle olive oil in a steady stream until the mixture is pureed. Stir in salt and pepper. Makes 1/2 cup.

Note: To wash and dry basil leaves for pesto, fill a large bowl with water and add basil leaves. Swish basil leaves to wash, then remove and shake off excess water. Distribute basil on multiple paper towels, then roll and press to absorb remaining water. The basil should appear bruised, which will help bring out its flavor.

Lance's Summer and Fall Pasta

(Only for good tomatoes and good basil)

2-3 T of your favorite olive oil

1 cup chopped sweet onions or shallots

4-5 cloves of finely minced garlic (if you prefer hot, use finely chopped hot pepper, preferably habanera)

3 large Jersey or home-grown tomatoes cored and chopped

2/3 cup basil

1 lb. of your favorite pasta (preferably fresh from Reading Terminal Market)

Freshly grated asiago cheese

Pepper

Put the water on to boil for the pasta. In a large frying pan, heat the olive oil and add onions and garlic. Reduce the heat to low and add tomatoes, basil and pepper. Cook for one minute. Cover the pan and remove from heat.

Place the pasta in the boiling water. (The length of time will depend upon what type of pasta you prefer.) Drain pasta, saving a small amount of the water, and drizzle with olive oil. Add pasta to tomatoes, basil and onions. Add enough water to make the sauce cover the pasta. Serve hot or cold with the grated asiago cheese.

Warning: If you can’t get good tomatoes and high-quality basil, don’t make this one.

Basil Cornish Hen

1 fresh or defrosted Cornish hen

1 full bunch of fresh basil

Garlic cloves

Lemon

Defrost hen if necessary. Preheat oven to 300. Wash and drain cavity. Stuff cavity with basil leaves and thin slices of garlic. Moisten with the juice of a lemon. Add a little lemon zest.

Place in roasting dish for 2 hours. When done, serve on a platter surrounded by sliced boiled young potatoes drizzled with olive oil and basil leaves.

For more information on Phoenix Foods and its products, call 215-477-3000 or visit www.phoenixfoods.net.

-- Respond to this article in our Forums -- click to jump there