<![CDATA[Lost Lake Farm - Recipes & Blog]]>Sat, 04 May 2024 19:21:29 -0700Weebly<![CDATA[Hasselback Butternut Squash with Yogurt and Garlic Butter]]>Sun, 17 Dec 2023 12:13:16 GMThttp://lostlakefarm.net/recipes--blog/hasselback-butternut-squash-with-yogurt-and-garlic-butter
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This dish makes a stunning main course for a vegetarian meal, or a really special side for a holiday feast. I served it as the main course, along with some whole wheat couscous with garlic and kale. 
INGREDIENTS
for the butternut squash
  • Olive oil
  • 1 butternut squash, peeled, halved lengthways and seeds scooped out
  • Salt
for the yogurt
  • 1/3 cup greek yogurt or sour cream
  • juice of 1/2 a lemon
  • 1 garlic clove, smashed then minced very small
  • pinch of salt
  • 1-2 tbsp extra virgin olive oil
for the garlic butter
  • 7 Tbsp unsalted butter
  • 2 large garlic cloves, finely chopped
  • Pinch chili flakes, optional
  • A few sprigs of parsley and/or cutting celery or celery leaves (I used a combination), finely chopped
  • Pinch of salt
Instructions
  1. Preheat the oven to 425. Drizzle a little olive oil on a baking sheet.
  2. Put the butternut squash half cut side down on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/5 inch intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with the other half. You’ll need a large and sharp knife to do this! FYI, if you’re struggling with this step (sometimes butternut squash are tricky to cut, read the note below!).
  3. Season the squash liberally with kosher salt  and pepper on both sides and drizzle with olive oil. Place the squash cut side down on the baking tray then put it in the oven until the squash is tender and edges slightly crisp. This will take about 1 hour, but depending on the size of your squash it could be a bit quicker or take longer!
  4. Blend the yogurt, extra virgin olive oil, lemon juice, garlic, and salt.
  5. For the garlic butter, in a small pan over a low-medium heat, melt the butter with a pinch of salt then add the garlic and chili flakes. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the chopped herbs, reserving a few herbs to sprinkle fresh on top.
  6. Spoon the yogurt onto a serving dish/large plate, add the squash, then pour over the garlic butter. Top with fresh herbs if desired.
  7. NOTE: If you’re struggling with cutting the squash when it's raw, then the other option is to cut the squash after it's roasted for about 15 minutes. To do this: season the squash liberally with kosher salt on both sides and drizzle over olive oil. Place on a baking tray then roast the squash whole for 15-18 minutes, until softened slightly. Remove from the oven and place on a chopping board. Then, cut the squash as instructed above. Return the squash to the baking tray, scored sides up and continue roasting.
]]><![CDATA[Hakurei Turnip, Radish & Orange Panzanella]]>Mon, 12 Apr 2021 13:43:45 GMThttp://lostlakefarm.net/recipes--blog/hakurei-turnip-radish-orange-panzanella
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Panzanella, or bread salad, is one of my favorite hearty salads to make a meal out of. The combination of the crisp bread with the dressing, juicy oranges, and crunchy veggies is the best! This salad serves 2 as a meal, or 4-6 as a side. 
 
Ingredients:
  • 1 bunch hakurei salad turnips
  • 1 small or 1/2 medium purple daikon radish
  • 2 cups torn bread: focaccia, sourdough, ciabatta, etc.
  • salad mix
  • 1 orange (reserve 1/2 for dressing)
  • microgreen of choice
Dressing:
  • Juice of 1/2 orange
  • Juice of 1/2 lemon
  • 1 Tbsp champagne or white wine vinegar
  • 1/2 tsp dry mustard
  • 1 tsp honey
  • salt and pepper
  • 1/2 cup olive oil
Mix all ingredients except olive oil in a blender, add olive oil in a steady stream as the blender runs so it emulsifies. 

You may have extra dressing.
 
Instructions:
  • Toss torn bread with a drizzle of olive oil and toast in a toaster oven or oven set at 400 for a few minutes, until beginning to brown and crisp. 
  • Peel and thinly slice radish. Slice turnips.
  • Cut orange in half. Slice one half for the salad, and reserve the other half for the dressing.
  • Make dressing. 
  • Toss approximately 1/4 cup dressing with bread and let sit for about 5 minutes. You don't want the bread to get soggy, but you do want the dressing to soak in a bit.
  • Add veggies, orange, and salad and toss to coat. Top with micro greens. 
]]><![CDATA[Coconut Braised Pork]]>Sun, 21 Mar 2021 23:31:17 GMThttp://lostlakefarm.net/recipes--blog/coconut-braised-porkNathan concocted this pork recipe specifically to complement our spring rolls and rice bowl from Rolls Rice. It was delicious! 
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Ingredients
2 pounds pork (roast, steaks, or thick chops.. We used pork steaks)
1 15 oz can coconut milk
5 cloves garlic
1 Tbsp soy sauce
1 Tbsp hot sauce (sriracha or similar)
1 1/2 Tbsp fresh ginger
1 Tbsp brown sugar
zest and juice of 2 large limes

Instructions
- Cut pork into 1" cubes, and season with a sprinkle of salt. 

-Brown cubed meat in small amount of lard or other high fat cooking oil, in a cast iron skillet over high heat

-Make seasoning paste with ginger, garlic, soy and hot sauce, sugar, lime zest, and the juice of ONE lime in a food processor. 

- Turn heat down to medium, add seasoning paste, toss to coat the pork, stir fry for 2 minutes until garlic is beginning to toast but not burn. 

- Add coconut milk, additional lime juice, and 1 cup water. Stir and bring to a simmer. 

- Transfer to an instant pot and pressure cook on high for 15 minutes. Alternately, cover the pan and braise in the oven at 250 for 20-30 minutes, or until pork is tender. This might take longer depending on your cut of pork. 
]]><![CDATA[Warm Quinoa Salad with Crispy Beets and Seared Oranges]]>Sat, 20 Feb 2021 16:30:16 GMThttp://lostlakefarm.net/recipes--blog/warm-quinoa-salad-with-crispy-beets-and-seared-oranges
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Ingredients
1 cup dry  quinoa
salad greens of choice: lettuce, spinach, massaged kale
1 lb beets, cooked
1 orange: navel, cara cara, or blood
1/4 cup walnuts, hazelnuts, or sunflower seeds, toasted
Parmesan cheese, freshly grated or thinly shaved

Dressing:
Juice of 1 lemon
Juice of 1 clementine
1 tsp dijon mustard
3 walnuts, toasted
1/2 cup extra virgin olive oil, approx

 Instructions
Cook quinoa according to package directions. 

Steam beets. I use an instant pot, but you can also steam them on the stovetop until tender. In the instant pot: add the steaming rack and put about an inch of water in the bottom of the pot. Add the whole beets. No need to trim or thoroughly clean them. Seal the pot, close the vent, and cook on high pressure for 22-26 minutes depending on the size of your beets. After the beets have cooled, you can trim off the root and leaf ends, and the skins will easily slip off.  

Make salad dressing by combining all ingredients except olive oil in a blender and pulsing a few times until nuts are ground and ingredients are blended. We like to use a stick blender in a mason jar, but a regular blender works fine too. Slowly add olive oil in a stream as you blend, so the dressing emulsifies. Taste and add salt and pepper to taste, add more oil if needed.

Peel whole oranges, then cut them into rounds 1/2 inch thick. Heat dry cast iron skillet over high heat to smoking. Sear oranges on one side for approximately 1 minute, until blackened. Remove from pan.

Turn heat down to medium and allow pan to cool for a few minutes. Add a layer of bacon fat, lard, or other high heat cooking oil. 

Slice beets approximately 3/4 inch thick, then smash with a flat object (skillet, wooden spoon, jar) until they crack and flatten a bit. Place in pan and fry for approximately 4 minutes, until crispy and brown. Flip and crisp other side. 

Assemble all salad ingredients and top with dressing, parmesan, and toasted nuts. 
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