Shaved Fennel & Citrus Salad with Burrata Cheese

 
This is the second summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the second summer recipe in partnership with Grey Arrow Farm’s CSA program.

I absolutely love a fresh fennel salad on a hot summer day. Its anise (licorice) flavour is a perfect pairing for the bright notes of citrus, and the creaminess from the Burrata cheese.

You can find burrata at your local Italian market. Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. The cheese making process leaves the outer layer to form a thin soft shell (much like a buffalo mozzarella ball) which encapsulating a soft, creamy mixture of curd and fresh cream inside. An eating experience of its own!    

Shaved Fennel & Citrus Salad with Burrata Cheese

Salad:

  • 1 fennel bulb, cored and thinly shaved (reserve the fronds for garnish)

  • 2-3 oranges, peeled and cut into thin slices (reserve any juice for dressing)

  • 2 cups arugula or beet greens

  • ¼ cup pumpkin seeds

  • ¼ cup thinly sliced red onions

  • 1-2 balls of burrata cheese

Dressing:

  • 2 tbs olive oil

  • 2 tbs lemon juice

  • 1 tbs honey

  • 1 tbs whole coriander, crushed

  • Reserved juice from orange segments

  • Salt and pepper to taste  

Prep the salad ingredients, and place in a large shallow bowl or salad bowl. Use a mandoline to thinly slice the fennel bulb if possible.

Make the dressing by placing all the ingredients in a small bowl and whisking until combined. Season with salt and pepper to taste last.

Dressed the salad when ready serve. Garnish with fennel fronds and edible flowers like nasturtium petals, kale flowers, or pansies. Serve with 1-2 burrata cheese balls.  Alternatively, you can crumble goat cheese on top as a substitute for burrata.  

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Perishke

 
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Perishke is a Ukrainian stuffed buns with potato, cottage cheese and dill and served with a dill cream sauce. It’s my goal to make these every Christmas Eve family dinner until I perfect the technique of making the tiniest, most delicious buns ever!

Perishke

Dough

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  • 8 cups all purpose flour

  • 1 ½ cup milk, scalded

  • 4 large eggs

  • 2/3 cups warm water

  • 1/3 cup melted butter

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 2 x 8g dry active yeast

Filing

  • 5-6 potatoes

  • 375 g dry cottage cheese

  • ½ medium onion, chopped

  • 2 large eggs

  • ½ cup chopped dill

  • ¼ cup chopped green onions

  • ½ teaspoon salt

  • ½ teaspoon pepper

 Sauce

  • 2 ½ cups whipping cream

  • ½ cup chopped green onions

  • 1 cup chopped dill

  • 2 tablespoons butter

     

Dissolve 1 tablespoon sugar in 2/3 cups of warm water, sprinkle yeast over. Let stand 15 minutes to activate yeast (should foam).  In a large bowl, beat the eggs until light and fluffy. Add remaining sugar; beat to combine. Add salt, melted butter and milk.  Mix thoroughly and add the dissolved yeast mixture. Slowly add the flour one cup at a time. Mix with a spoon until it is easy to handle by hand. Turn onto a lightly floured surface and knead until smooth (about 5 minutes). Put dough in lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for 1½ hours until dough has doubled. Punch down the dough and let rise again for 30 minutes.

While dough is rising, prepare the filing. Cut potatoes into quarters and boil until fork tender. Let cool and mash in a medium size bowl until there are no lumps. Add all remaining ingredients and mix until combined.

Pinch off a small piece of dough, roll into a ball and flatten with your hands (2 ½ inches in diameter for larger buns. Place a tablespoon of filling in the middle, not allowing the mixture to touch the edges (it will prevent the bun from sealing). Pinch to close, folding both ends together on the bottom of the seam to form a small oval bun. Place seam side down on a parchment lined baking sheet at least an inch apart. Preheat the over to 350 degrees while the buns rest. Bake for 35 minutes, brush with melted butter and let bake for another 5 minutes or until golden brown.

Let the buns cool. Arrange in a cast-iron pan or casserole dish depending on how many you would like to serve. You can freeze extra buns you aren’t serving. Make the cream the sauce by melting butter in a saucepan. Add green onions and sauté for 1 minute and add the dill. Add cream until bubbles start to form. Pour over buns and bake for another 20 minutes. Serve hot.

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Stuffing with Rose Hips and Juniper

 
Stuffing

Stuffing. My answer to ‘what is the one thanksgiving dinner meal item you would wanted to eat over and over again’. Our family love stuffing so much, that my mom will often make two different types. The traditional version of celery and onions, seasoned with sage, thyme and parsley and usually another that she’ll experiment with and which will change year-to-year. Sometimes it was cornbread stuffing to satisfy the cravings my sister would have for my grandma’s southern cornbread stuffing. I haven’t had my grandmother’s stuffing in many years now, but I feel like I can taste it even just at the thought of it.

This stuffing recipe was inspired by my foraging adventures. Hand picked junipers and rose hips. The rose hips provide a sweet citrus note that pairs perfectly with the herbs and juniper.

Stuffing with Rose Hips and Juniper

  • 1 ½ cups diced celery (3 stalks)

  • 1 onion, diced

  • ½ teaspoon juniper, crushed (5-6 berries)

  • ½ cup rose hips, seeds removed

  • ¼ cup chopped herbs (1 tablespoon each of fresh sage, parsley, thyme)

  • 3 cups day old bread cut into 1-inch pieces

  • 1 ½ cup chicken broth

  • 1 tablespoon butter

  • ½ - 1 teaspoon salt

  • ½ teaspoon pepper

Prepare rose hips. Remove the seeds of the rose hips by twisting the tops off and pulling gently. Cut or tear in half and scoop out the seeds with a spoon (grapefruit spoon is ideal). Set aside.

Preheat over to 350 degrees.

Melt butter in a large saucepan. Sauté celery and onions until translucent. Transfer mixture to a large bowl. Add rose hips, herbs, juniper, salt and pepper. Add cubes of bread and pour chicken broth over the mixture. Mix to combine. Place in a covered casserole dish. Cook for 30 minutes, or until liquid is absorbed. Remove lid and bake for an additional 10 minutes to crisp the top.

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