Orange Miso Glazed Carrots with Carrot Top Pesto

Chef Georgette Farkas shares a dish she prepared using some of the beautiful carrots from Katchkie Farm.

The fennel, star anise, and ginger complement the carrots and add warm spice notes, while the white miso brings an extra pop of umami.

The key is to find carrots with their tops intact. if you’re not going to use them immediately, separate the tops from the carrots and keep both refrigerated until ready to use.

INGREDIENTS

PROCEDURE

  • 2 lbs carrots, with green tops
  • ½ cup olive oil, more as needed
  • 3 tsp fennel seeds
  • 3 oranges, zested, juiced, strained (1.5 cups approx.)
  • 1 tsp star anis, toasted and ground
  • 1 tsp ground ginger
  • 2 tbs honey
  • 3 tsp white miso 
  • Salt and pepper to taste
  1. Preheat oven to 400°.
  2. Remove carrot top greens and wash well. Blanch in salted boiling water. Shock in ice water, drain well by wringing in your hands to remove any excess water. Place in food processor with half of the orange zest and a pinch of salt. Puree in a food processor, streaming in approximately 3 tablespoons olive oil, or just enough to give the mixture a pesto like consistency. The amount of olive oil required will depend upon the amount of carrot top greens you have.
  3. Cut the end from each carrot. Slice carrots in long thin strips, ideally on a mandolin. You may choose simply to quarter carrots lengthwise or even to leave them whole. Adjust cooking time accordingly. Toss carrots in remaining olive oil, coating them generously. Arrange in a single layer in a sheet tray. Season with salt and pepper and sprinkle fennel seeds over the top. Bake approximately 45 minutes or until tender.

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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 »

Single Pie Dough, Double Crust

By Chef Rob Valencia

Everyone loves a light, flaky pie crust, and there are several tips to ensure you make the perfect crust.

Tips for Making the Perfect Pie Crust

First, we use both pastry flour and all purpose flour. Pastry flour makes for a more delicate dough, while the all purpose makes the dough more workable and elastic. We find that using a 50/50 proportion makes a dough that’s easier to work with and that bakes up beautifully flaky.

Second, don’t over blend the butter into the dough — as the dough cooks, the water evaporates from the butter creating the flaky layers.

Third, using vodka or white vinegar in place of some of the water allows the other ingredients to bind together without contributing to the formation of gluten, which can make your dough tough. And finally, chilling and resting the dough allows the gluten to relax, gives the flour time to fully hydrate, and prevents the butter from melting into the dough, again, preserving flaky layers.

Ingredients:

  • 10 oz flour, half pastry flour, half all purpose

  • ½ tsp sugar

  • ½ tsp salt

  • 4 oz butter, diced and chilled

  • 3 oz water, cold

  • 1 ounce white vinegar or vodka

Procedure:

  1. Combine the flours, sugar and salt.

  2. Add the butter and rub into the flour with your fingers until the mixture begins to take on a yellow color. Leave small chunks of butter. Add the liquids in three parts, incorporating after each addition. Chill in the refrigerator for 30 minutes.

  3. Remove the chilled dough from the refrigerator and shape into a thick rectangle. Fold into thirds like an envelope. Flatten into a rectangle. Chill in the refrigerator for 30 minutes.

  4. Remove chilled rectangle of dough and divide into two 8-ounce portions. Shape each portion into a ball.

  5. Roll each ball of dough into disk that’s 1/8 of an inch thick. Chill each disk after rolling.


Hungry for more?

 

Even as we’re practicing social distancing, we continue to see great examples of how life happens around food. Instead of the corporate lunches, we’re seeing teams enjoy video conference lunches; instead of big dinner parties, families are having home-cooked meals together; and instead of packing bars at happy hours, friends are toasting each other virtually.

With more people cooking at home, we’re collecting recipes from our Great Performances’ team members, families, friends and partners to share with you and provide some inspiration for delicious dishes you can make at home. Share your recipes and photos with us: tag us on social media #gpcovidcooking, direct message @gpfood or email marketing@greatperformances.com.

BUTTERNUT SQUASH, BRUSSEL SPROUTS AND QUINOA SALAD

It’s a bit autumnal, but I tried a similar dish around Thanksgiving and I have been wanting to recreate it since.

 
 

Recipe provided by Great Performances’ Banking Partner:

Mitchell Hart
CapitalOne

Ingredients:

  • 2 cups tri-color quinoa
  • 4 cups water
  • 1 pound butternut squash
  • 1 pound Brussels sprouts
  • 1 large sweet onion
  • 8 ounces unsalted dry-roasted pecans
  • olive oil
  • a few tsp lemon juice
  • Spices: salt
  • Optional: dried cranberries

Procedure:

  1. Bring quinoa and water to a boil in a saucepan, reduce heat to low, cover and let simmer for about 15 minutes.  After quinoa is cooked spread out in thin layer over parchment paper to cool and dry
  2. Cube butternut squash, coat in olive oil, season with salt, and bake at 375 degrees for 25-30 min on a baking sheet.
  3. Dice onions and quarter Brussels sprouts, saute in olive oil for 10-12 minutes in a cast iron pan.  Finish in oven for 4-6 min.
  4. Combine quinoa, butternut squash, Brussels sprouts and onions, and pecans in a large bowl. Coat with additional olive oil and lemon juice, mix well and enjoy.
  5. If desired, sprinkle dried cranberries on top of each serving

 

Morgan Golumbuk shared her tip for creating batch cocktails so guests can serve themselves with ease. We loved the idea of her spiked cider, which can be served warmed out of a slow cooker set on low or cold from a pitcher. In either case, make sure to have a pitcher of regular cider on hand for those who don’t drink!

Spiked Apple Cider

 

For the cider

  • 1 gallon apple cider

  • 2 cups dark rum

For the garnish

  • Cinnamon sticks

  • Ground cinnamon

  • 1 apple, sliced, tossed in lemon juice

  • 2 apples, cubed, tossed in lemon juice

Warm Spiked Apple Cider

Heat apple cider with 2 cinnamon sticks on medium low heat just until it starts to simmer. Remove from heat and add rum. Keep warm in a slow cooker set on low. To serve, ladle into heat-safe mugs and garnish with a cinnamon stick.

Cold Spiked Apple Cider

Combine apple cider, rum, and sliced apples in a pitcher and chill until ready to serve. Thread 2-3 pieces of cubed apple on cocktail skewers. To serve, pour over ice, add skewer of cubed apple and sprinkle with ground cinnamon.

 

 

A few days before Thanksgiving, I’ll make the cranberry sauce with whatever I have on hand. I’ll weigh the cranberries, add 30% of the weight in sugar, 1-2 Tbsp of lemon or orange juice, large pieces of rind (without the pith), a scrapped vanilla bean or 1-2 Tbsp of vanilla extract, and a bit of water. I’ll cook this on low for 20-30 minutes or until most of the cranberries are popped, then remove the vanilla bean and pieces of citrus rind and chill. Leftover cranberry sauce gets turned into cranberry muffins.

Lea’s Cranberry Muffins

Muffin Batter

  • 250 grams AP flour

  • 1 tsp salt

  • 1 tsp baking powder

  • 165 grams vegetable oil

  • 375 grams sugar

  • 225 ml milk

  • 1 tsp vanilla

  • 2 eggs

Crumb Topping

  • 65 grams brown sugar

  • 65 grams granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • 113 grams butter, melted

  • 215 grams AP flour

Prepare the Crumb Topping

  • Add sugars, cinnamon and salt to melted butter, whisk until combined. Add flour and stir until crumbs form. Let sit for about 20 min. Then break up the crumbs to use on muffins.

Prepare the Muffin Batter

  • Combine flour, salt, baking powder in a bowl. Combine vegetable oil, sugar, milk, vanilla and eggs and whisk until combined. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Batter should still be lumpy but with no visible dry flour.

  • Scoop batter into muffin tins about 1/2 to 2/3 full, add some cranberry sauce (about 1 Tbsp per muffin) and swirl with a toothpick. Top with crumb topping. Bake 350 for about 15-20 until done.

Note: Muffin batter and crumb topping can be made a head and kept in the fridge for up to 2 days.

 

Chef Justin shares his special method for creating a crispy, succulent turkey confit.

PRO TIP: Preparing dark meat in advance helps save time the day of the event.

 

Ingredients

  • Legs and thighs (keep attached) and wings from 1 14-lb. turkey (reserve to prepare separately)

  • ¼ cup kosher salt

  • 1 tbsp peppercorn

  • 2 tsp coriander

  • ¼ tsp anise

  • 2 tsp juniper

  • 6 sprigs thyme

  • 3 sprigs sage

  • 2 4-inch sprigs rosemary

  • 2 bay leaves

  • 2 2½-inch strips lemon zest

  • 6 2½-inch strips orange zest

  • 9 cups duck fat

Procedure

  1. Combine ingredients in roasting pan. Cook in 250o oven for 3.5 hours until tender and almost ready to fall off the bone when gently prodded.

  2. Remove turkey from pan and drain well. Wrap and chill for up to 3-5 days.

  3. To reheat, allow to come to room temperature. Roast in 400o oven until warmed through and skin is crispy and golden brown.


 

Chef Dana MarieMoore shares her perennial Thanksgiving favorite. Steeping the corn cobs in the stock and milk adds to the fresh corn flavors in the polenta — make sure not to skip this step!

Broccoli and Cheese Polenta

 

Ingredients

  • 2 cups polenta (instant or regular)

  • 2 cups chicken stock

  • 2 cups whole milk

  • 2 oz fresh thyme

  • 2 oz olive oil

  • 3 ears corn, kernels removed and cob reserved

  • 2 oz garlic, minced

  • 2 oz shallots, minced

  • 1 1/2 oz lemon zest

  • 1/4 pound broccoli, tops minced

  • 1 cup Parmesan cheese

  • 1 cup Mascarpone cheese

  • salt and pepper to taste

Procedure

  1. Combine chicken stock, milk and a pinch of salt and heat in a small sauce pot with corn cobs. Simmer 20 minutes then discard corn cobs.

  2. In a separate sauce pan, heat olive oil and add garlic, shallots, fresh corn kernels and a pinch of salt. Sweat until fragrant. Add heated stock and milk mixture and bring to simmer.

  3. Slowly whisk in polenta and cook until polenta has puffed and doubled in size. Remove from heat.

  4. Add Parmesan and Mascarpone cheeses, fresh thyme and lemon zest. Fold in minced broccoli heads. Season with salt and pepper.


 

Roasted Tomato Mac and Cheese

Chef Dana MarieMoore shares her family’s recipe for Roasted Tomato Mac and Cheese.

Ingredients

  • 2pts cherry tomatoes

  • 2 plum tomatoes

  • 4 oz unsalted butter

  • 1/2 cup sliced shallots

  • 2 oz garlic, chopped

  • 2 oz fresh thyme, chopped

  • 1/2 oz red chili flakes

  • 1 red bell pepper, small diced

  • 1 1/2 oz lemon zest

  • 32 oz heavy cream

  • 2 cups shredded Parmesan cheese

  • 1 cup shredded sharp cheddar cheese

  • 1 cup shredded mild cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese, divided

  • salt and pepper

  • 1 1/2 pounds elbow pasta

 

Procedure

  1. Roast the cherry tomatoes. Heat over to 400 degrees. Season whole cherry tomatoes seasoned with salt and pepper and roast on unlined pan until caramelized.

  2. Cook pasta to al dente following package directions.

  3. Prepare the cheese sauce. Heat butter in a large pot. Add shallots and sweat until translucent. Add diced bell peppers and plum tomatoes. Add garlic, thyme, chili flakes and lemon zest. Cook until fragrant. Add heavy cream, bring to a simmer, and reduce liquid till it coats the back of a spoon. Blend with an immersion blender until smooth, then add all of the Parmesan and sharp cheddar cheeses and half cup each of the mild cheddar and Monterey Jack cheeses. Season with salt and pepper to taste.

  4. Make the mac’n’cheese. Fold in roasted whole cherry tomatoes and elbow pasta. Transfer to oven safe dish and cover with remaining cheese. Broil until golden brown.