BUTTERNUT SQUASH FARROTTO

By Georgette Farkas

Although you can get butternut squash throughout the year, I especially enjoy it in the fall. Creamy and sweet, it’s the perfect addition to any meal either simply roasted, added to a salad, or, as I’ve done here, in a hearty-but-light take on a risotto. Instead of rice, I use farro, an ancient grain with a nutty flavor and chewy texture that lends itself well to this preparation. Some of the butternut squash is cooked into the farro, adding to its creaminess; and the sweetness is balanced by the herbs and spices I’ve added. Finally, a bit of radicchio added towards the end adds a complimentary bitter note to the dish.

INGREDIENTS

PROCEDURE

  • 1 small butternut squash (slice 12 ¼”-disks, then peel and cube the remainder to make 2 cups)
  • 1 cup farro
  • 1 cup onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 sprigs thyme
  • 2 sprigs sage
  • 1/3 cup olive oil
  • 1/4 cup white wine
  • 3 cups vegetable stock, warmed to a simmer
  • ¼ tsp saffron (optional)
  • 1 cup radicchio, halved and thinly sliced
  • 1/3 cup parmesan, grated
  • ½ cup pumpkin seeds
  • Salt and pepper
  1. Pre-heat oven to 350.
  2. Line sheet tray with parchment or aluminum foil. Place sliced squash on sheet tray and toss in just enough olive oil to coat. Season with salt and pepper, sprigs of fresh thyme and sage. Bake until squash is cooked through and slightly caramelized around the edges. Remove from oven and set aside.
  3. Line a separate sheet tray with parchment or aluminum foil. Place pumpkin seeds on tray and toss in 1 tbs. olive oil, allspice and salt and pepper to taste. Bake approximately 10 minutes, or until crisp and very lightly browned. Remove and set aside.
  4. Add 3 tbs. olive oil to a large heavy bottomed saucepan over medium heat. Add onion, cubed squash and garlic and cook stirring until onion is translucent and squash is quite soft. Take your time with this step, as cooking the squash thoroughly will enable it to melt into the farroto. Add farro and cook stirring until farro is very lightly toasted. Add white wine and cook stirring until wine is mostly evaporated.
  5. Add 1 cup warm vegetable stock and cook stirring occasionally over low flame. If you choose to include saffron, incorporate it at this point. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary with the pot you use and the strength of the flame. Once farro is cooked through, fold in finely sliced radicchio and cook just until wilted.
  6. Turn off flame and fold in grated parmesan. It is best not to cook farro further once parmesan has been added. Season with salt and pepper to taste. Transfer to warm serving plates or platter and garnish with slices of roasted butternut squash. Sprinkle toasted pumpkin seeds over the top and serve.

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THE PERFECT NEGRONI

by Chris Harkness, Director of Food and Beverage

Now that we all have become our own “at home” bartenders, we all strive to make our cocktails perfect. But in the cocktail world, the word “perfect” has a whole separate meaning. A “perfect cocktail” is made by using 50% sweet vermouth and 50% dry vermouth. Using this method of mixology, it offers a balance to traditional cocktails that use all sweet  vermouth. Examples of these would be the Negroni and the Manhattan where the sweet vermouth acts as a rounder to the ingredients. When you take away that sweetness you get a well-rounded cocktail that gives you more of the notes of the bourbon or the gin. Both cocktails use citrus to help round them out. In the cocktails that use all dry vermouth, such as the martini, adding a sweet vermouth or an aromatized wine can add complexity and surprise to your guests.

Having the right tools is important, its great to have a cocktail pitcher, a jigger, a stirrer and a strainer, a good website is cocktailkingdom.com to find all your professional needs.

Great Performances Negroni

INGREDIENTS

PROCEDURE

  • 1 oz citrus-infused gin (or citrus-forward gin of choice)

  • 1 oz Campari

  • 1/2 oz Carpano Anitca Formula

  • .1/2 oz Martini and Rossi Dry Vermouth

  • 2 dashes orange bitters

  • Mix all the measured components in a cocktail pitcher with ice.

  • Note: it is better to use a 1”x1” cube when stirring to not water down the cocktail.

  • Stir until ice cold.

  • Pour into a strainer over ice in a well-suited rocks glass.

  • Garnish with a dried blood orange wheel.

FOR THE INFUSION

Add 8 ounces of gin (we like Aviation) into Great Performances Dried Citrus Cocktail Kit. Steep overnight, strain out the gin and hold.

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BUTTERNUT SQUASH LATKES

By Georgette Farkas

Makes: 6-10 servings

Can you call these latkes if they’re made with butternut squash and chickpea flour? While I am typically a traditionalist, this very non-traditional take on the latke is the result of my current obsession with butternut squash and a quest for unexpected ways to use it. Binding the mixture with chickpea flour is inspired by a recipe for socca, a sort of a savory Provençal crèpe. By all means, serve these the old fashioned way with apple sauce and sour cream or a fruit chutney.

INGREDIENTS

PROCEDURE

  • 1 medium onion, finely chopped (8 oz))

  • 1 butternut squash, peeled, seeded and grated (1.5 lbs or approx. 5 cups)

  • 3 tsp kosher salt

  • 3 eggs, lightly beaten

  • 3 tbs chickpea flour

  • ½ tsp ground black pepper

  • 1 tbs dried sage

  • 1 cup and 2 tablespoons vegetable oil

  1. Place 2 Tablespoons Of Olive Oil In A Large Skillet And Sauté Onion Over Medium To Low Heat Until Transparent And Soft, About 10 To 15 Minutes. Set Aside To Cool.

  2. In a large colander, toss together grated squash and salt. Set aside over a bowl and let drain for approximately 20 minutes. Salt will cause the squash to release some liquid. Squeeze the squash in your hands to remove as much liquid as possible. Discard liquid and place squash in a mixing bowl with onions, eggs, chickpea flour, sage, and pepper and combine well.

  3. Heat remaining oil in a large skillet over medium heat. The oil should be about ½ inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles, the oil is at the right temperature to begin frying.

  4. Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3 to 4 inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Fill the skillet with only as many latkes as will fit without crowding them. Continue frying in batches Place the finished latkes onto a paper towel-lined tray to absorb any excess oil.

  5. Serve the latkes warm with applesauce and/or sour cream.

OPTIONAL

For a dressed-up version, consider topping each latke with a thin sliver of smoked salmon, a drop of sour cream and some thinly sliced chives.

I hope you will save the butternut squash seeds to toast them as they make an excellent snack. Separate the seeds, removing any clumps of squash. Toss in just enough olive oil to coat and season with salt and paprika. Spread on a sheet tray and bake at 350, approximately 20 minutes or until golden brown.

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CHOCOLATE POT DE CRÈME

by Chef Geoff Rudaw

INGREDIENTS

PROCEDURE

For the base

  • 3 cups milk

  • 3 cups heavy cream

  • 2 1/2 cups sugar

  • 1 cup cocoa powder, loosely packed

  • 4 oz 64% chocolate, chopped

  • 12 egg yolks

  • 1/4 tsp salt

For the marshmallow topping

  • 2 oz heavy cream

  • 4 oz heavy cream, whipped

  • 2 cups marshmallow topping

For the crunch

  • 1 package graham crackers

  • 1 cup puffed or toasted rice

  • 2 oz semi sweet chocolate

  • 1 tbsp Feulletine (optional)

  1. Prepare the base. Scald milk and cream together and remove from heat. Whisk in sugar and cocoa powder. Add chocolate and whisk thoroughly to combine. Strain and chill on ice bath. Once cook, whisk in egg yolks. Pour into individual serving containers (8oz Mason or Ball jars work perfectly) leaving at least an inch for the toppings. Place in water bath, cover with aluminum foil and bake at 300 F for 65 minutes. Remove, allow to cool, then chill.

  2. Prepare the marshmallow topping. In a double boiler, melt marshmallow topping with 2 oz of heavy cream. Remove from heat then fold in whipped cream. Transfer to a disposable pastry bag or ziplock bag.

  3. Prepare the crunch. Melt chocolate in microwave at 15 second intervals, stirring between each interval until melted. Drizzle over puffed rice, stirring quickly to loosely coat the puffed rice. Coarsely crush graham crackers and shake in colander to separate dust. Keep the larger crumbs. Mix in Feulletine (optional) and store in airtight container.

  4. Assemble the dessert. Add approximately 1/4 inch of crunch to each pot, then top with 3/4 inch of marshmallow topping. Torch the center of the topping (avoid getting too close to the edges to avoid cracking the jar) and quickly twist on lid to trap the “campfire” smoke. Serve cold.

Notes: this dish can be prepared a day ahead.

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LIZ NEUMARK'S POTATO LATKES

INGREDIENTS

PROCEDURE

  • 1 medium onion, finely chopped

  • 4 russet potatoes, peeled and grated

  • 3 eggs

  • 3 tablespoons flour or potato starch

  • 3 teaspoons kosher salt

  • ½ teaspoon pepper

  • 1 cup and 2 tablespoons olive oil

  • 1 cup canola oil

  • Place 2 tablespoons of olive oil in a large skillet and saute the onions over medium to low heat until transparent and soft, about 10 to 15 minutes. Set aside to cool.

  • In a large bowl, mix the onions, grated potatoes, eggs, flour or potato starch, salt, and pepper until combined well. 

  • Place the mixture into a large colander and set it over a large bowl to drain any excess liquid for about 10 to 15 minutes. Pour the latke mixture into a large bowl and set aside. Discard the liquid that was drained out of the latke mixture and scrape off the layer of potato starch that forms in the bottom of the bowl. Place the starch back into the latke mixture and combine well. This will help bind the latkes as they cook.

  • Heat the rest of the olive oil and canola oil in a large skillet over medium heat. The oil should be about ½  inch deep. After 2 to 3 minutes, test the heat of the oil with a tiny amount of latke mix. If the mixture sizzles the oil is at the right temperature to begin frying.

  • Scoop a heaping tablespoon of the latke mixture into your palms and flatten it into a 3 to 4 inch patty. Gently place the latke into the oil and fry until golden brown, about 2 to 3 minutes per side. Continue frying in batches of about 4 to 6 latkes at a time, making sure not to overcrowd the pan. Place the finished latkes onto a towel-lined tray to absorb any excess oil.

  • Serve the latkes warm with applesauce and/or sour cream.

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GEORGETTE'S PUMPKIN CHIFFON PIE

Serves 6-8

This lighter-than-air take on a traditional pumpkin pie is sure to become a family favorite!

INGREDIENTS

PROCEDURE

  • 12 graham crackers

  • 2 Tbsp. sugar

  • ¼ tsp. kosher salt

  • 6 Tbsp. unsalted butter, melted, slightly cooled

  • 1 envelope unflavored gelatin (2½ tsp.)

  • 1 tsp. ground cinnamon

  • ¼ tsp. ground nutmeg

  • ¾ (scant) cup plus 2 Tbsp. sugar, divided

  • ¾ tsp. kosher salt, divided

  • 3 large egg yolks

  • ¾ cup whole milk

  • 1¼ cups unsweetened pumpkin purée (from one 15-oz. can)

  • 3 large egg whites

  • ¾ cup heavy cream

  1. Prepare the Crust. Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.

  2. Transfer to a 9½”-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.

  3. Filling and Assembly. Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.

  4. Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.

  5. Vigorously whisk cream in a large bowl until medium peaks form.

  6. Fold ½ cup whipped cream to pumpkin mixture.

  7. Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold the remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.

  8. Pour filling into graham cracker crust; smooth top. Cover and chill overnight.

  9. Before serving the pie, decorate with some of the whipped cream.Slice and serve with any remaining whipped cream alongside.

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It’s been a year of change for us at Great Performances. From moving to the Bronx and getting involved with our new neighbors (read about our Thinkubator project) to dealing with the Covid-19 pandemic and all the pivots, we haven’t had a moment to pause.

But right now, we want to take a moment to share some holiday spirit.

We’ve updated our Katchkie Farm CSA Cookbook first produced in 2015 by Suzannah and Andrew, our 2015 Katchkie Farm NYC CSA Team. We’ve kept many of our favorite recipes, but added some new ones from Georgette Farkas, our culinary ambassador, and from Emilia Sochovka, MS, RDN, CPT, who works with us on Embrace Wellness.

Download the Katchkie Farm Thanksgiving Recipes Cookbook

Our favorite recipes from Great Performances' CSA

We hope you enjoy these recipes as much as we do — and share your photos with us @gpfood and @katchkiefarm.

To go with the recipes, our young neighbors who participated in the Thinkubator project have submitted a playlist that’s sure to get your feet tapping and heads bopping as you prepare these recipes.

More Thanksgiving Recipes & Tips

Spiked Apple Cider

  Morgan Golumbuk shared her tip for creating batch cocktails so guests can serve themselves with ease. We loved the idea of her spiked cider,

Read More »

As the weather gets cooler, we start to think about some of our favorite fall and winter beverages. These cocktails are sure to warm you up and keep you in good spirits as the months get colder!

DARK & STORMY

The Dark and Stormy has been a favorite at Dizzy’s Club at Jazz at Lincoln Center.

The spicy, sweet combination of dark rum, ginger beer and tangy lime juice echo the sweet, spicy sounds of Jazz.

They’re easy to mix up at home and enjoy as we move into the colder months.

Dark & Stormy Cocktail

INGREDIENTS

PROCEDURE

  • 2 oz Gosling Black Seal Rum
  • 3 oz Ginger Beer
  • 1/2 oz Lime Juice
  • Fill a highball glass with ice, add rum, ginger beer, and lime.
  • Stir gently and garnish with a lime wedge.
  • Enjoy!

BIANCA'S WHITE HORSE

For the menu at The Norm 54, our food and beverage extension of the Studio 54 exhibit at The Brooklyn Museum, Loriana Sanabria curated a series of cocktails that reflected the spirit of excess and indulgence of the disco era.

Bianca Jagger famously celebrated her birthday at Studio 54.

The extravaganza was planned in less than twelve hours and Steve Rubell arranged for Bianca to ride around the dance floor on a white horse led by two nude models covered in shimmer paint and sparkles.

Bianca Jagger Inspired Cocktail

INGREDIENTS

PROCEDURE

  • Hendrick’s Gin
  • Lavender
  • Champagne
  • Garnish with edible glitter and a rock candy swizzle.
  • Disco ball optional.
  • Enjoy!

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ALI'S FAVORITE PASTA - AMATRICIANA

Food is the heart of everything we do at Great Performances; and for many of us, it’s a cornerstone of family memories. We invite our team members to share their food traditions and memories with us, and here, we share them with you!

Easy amatriciana recipe

Cooking with my mother has always been one of my favorite things to do. From when I was allowed to just stir to taking the lead, and creating the meals with her assisting me. One of the first recipes I remember falling in love with, and wanting to memorize, is Marcella Hazan’s Amatriciana from her cookbook “Essentials of Classic Italian Cooking”, which, coincidentally, was the first cookbook that my mother gave me. To this day, this recipe is still one of my favorites.

Ali and her mom sharing a hug.
Image credit: Ali Rea Baum

AMATRICIANA INGREDIENTS

PROCEDURE

  1. 2 Tbsp vegetable oil

  2. 1 Tbsp butter

  3. 1 medium onion, chopped

  4. 1/4-inch thick slice of pancetta, cut into 1/2”x1” slices

  5. 1 1/2 cups canned tomatoes, drained and chopped

  6. Hot red chili peppers, chopped

  7. Salt

  8. 3 Tbsp freshly grated Parmigiano-Reggiano cheese

  9. 2 Tbsp freshly grated Romano cheese

  10. 1 pound pasta

  1. Add the oil, butter, and onion to a saucepan and saute on medium heat until the onions turn a pale golden color. Add the pancetta and cook for about a minute, stirring occasionally.

  2. Add the tomatoes, chili pepper (to taste) and salt, and cook, uncovered, at a simmer for about 25 minutes. Taste and season to taste.

  3. While the sauce is cooking, prepare the pasta according to package instructions. Add drained pasta to the sauce and toss. Add cheese and toss thoroughly again.

Adapted from Marcella Hazan’s original recipe

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Food is the heart of everything we do at Great Performances; and for many of us, it’s a cornerstone of family memories. We invite our team members to share their food traditions and memories with us, and here, we share them with you!

I’ve never met a pie crust that’s better than my mother’s, which was her mother’s recipe, that has now been passed down to me. It’s a family recipe that makes me appreciate all of the “sweet” baking lessons I had with my grandma and mother in the kitchen!

My favorite filling is apple, but the crust works for everything from cherries to chocolate pudding.

Emily’s Perfect Pie Crust recipe

Ingredients:

For the pie crust

  • 1 cup Crisco or vegetable shortening

  • 2 cups flour

  • 1 tsp vinegar

  • Pinch of salt

For the apple filling

  • 6-8 apples, peeled, cored and chopped

  • 1 cup sugar

  • 1 heaping Tbsp flour

  • Cinnamon to taste

Procedure:

  1. Prepare the crust: Put 1 tsp vinegar in a measuring cup and add enough water to measure 1/2 cup of liquid, total. Combine all ingredients and stir with a fork until the ingredients come together. Form into a ball, wrap in plastic and refrigerate for 30 minutes.

  2. Flour your board and rolling pin. Divide dough in half for top and bottom layers of the pie. Roll out each half so that it is an inch larger around than the pie plate. Lay the first half into the pie plate, gently forming to plate.

  3. Assemble the pie: Peel prepared apples in dough-lined pie plate. Combine 1 cup sugar, a heaping tablespoon of flour, and cinnamon to taste and pour over apples in pie plate.

  4. Roll out second half of the crust and drape over apples. Crimp edges or use a fork to seal the edges. Slice ventilation holes in the middle.

  5. Place on baking sheet and bake at 350 F for 1 hour.


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