Little House team member Elliott Shaffner is the writer of the mouthwatering food blog F for Food, and she's written a wonderful blog post with recipes for this holiday week- plus 100% of ingredients were sourced from Little House Green Grocery! All photography by Fred Turko.
And as a reminder: Little House will be open Easter Sunday 11am to 5pm. See you soon!
Emancipate & Resurrect Your Kitchen.
This week means a lot of different things to a a lot of different people. This is the week of both Passover and Easter. And whether you are commemorating an enormous emancipation, celebrating a significant resurection, or just really excited about warm weather, flowers and sunshine, it's a pretty big stretch of celebration with lots of food involved.
Fortunately, timing is really in our corner with this observing and reveling happening right when all of the new, beautiful food stuffs are literally popping up, out of the ground and into our markets for us to grab up and play with in our kitchens, to serve and share with our friends and families.
Peas, rhubarb, arugula, asparagus, Spring onions, tatsoi greens, radishes, mint, fresh horseradish, fennel, ham and, of course, farm fresh eggs, milk and cheese, are just a few of the things we want, we crave, this time of year – holidays or no. Well, lucky for you we've got a handful of recipes incorporating just about all of these ingredients to build a little something for Passover, some impressive sides for Easter, or just a stunning Spring meal to delight and impress with a lot of those different things for a lot of us different people.
Spring Vegetable and Goat Cheese Tart with Ham
Makes 1 10” tart
All-purpose flour (for surface)
1 medium bulb fennel
5 spring onions or 12 scallions
16 medium cremini mushrooms (about 1 lb.)
10 ounces cubed ham
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 Tbsp unsalted butter
8 ounces soft fresh goat cheese
1/4 cup plain yogurt
1/4 cup heavy cream
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh chives
Preheat oven to 350° F. Roll out pie crust on a lightly floured surface to a 12" round. Transfer to 10" tart pan with removable bottom and press onto bottom and up sides. Line the chilled crust with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake for 30 minutes. Remove the beans and foil. Bake until dry and set, 5 to 8 minutes more. Let the crust cool completely before filling.
Raise oven temperature to 425°F. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel into paper-thin slices.
Trim green onions. Toss fennel and onions in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and fennel is tender, 12-15 minutes. Transfer to a small bowl. Reduce oven temperature to 375°F.
Meanwhile, clean and slice mushrooms. Heat remaining 1 tablespoon oil in a medium skillet over medium heat. Add ham. Cook, stirring often, until ham is browned and slightly crisped, 6-8 minutes. Transfer to a bowl and set aside. Heat remaining butter in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes.
Let cool slightly in pan. Spread ham and mushrooms evenly over bottom of tart crust.
Whisk cheese and next 4 ingredients in a medium bowl. Season with salt and pepper. Whisk in eggs. Pour over vegetables. Scatter fennel and onion over.
Bake tart until edges of crust are golden brown and filling is set, 20-22 minutes. Let cool in pan for 20 minutes or up to 4 hours.
Remove sides of pan. Serve tart warm or at room temperature.
Sticky Garlic Potatoes
1 1/2 lbs small amarosa or fingerling potatoes
8 cloves garlic
1/2 cup olive or other vegetable oil
Coarse salt & freshly cracked pepper to taste.
Bring a saucepan of water to the boil and add some salt, add the potatoes and cook for 30 minutes. Drain, and put back into the dry pan.
Peel the garlic cloves by squishing with the flat of a knife so that they bruise slightly and the skin slips off. Put them in the dry pan with the potatoes, and then bash potatoes and garlic so they are cracked and split. You can do this ahead and leave them in the pan – though with the lid off, so that they don’t get watery – until you want to roast them.
Preheat the oven to 425 degrees F and slip a roasting pan in to heat up at the same time. Once the oven’s hot, pour in the oil and let it, in turn, heat up for 10 minutes.
Carefully tip the potatoes and garlic into the hot oil and cook for 15 minutes. Turn the potatoes over and then give them another 15 minutes.
Salt & pepper to taste.
Serve with Horseradish Cream Sauce
Horseradish Cream Sauce
Makes approximately 1 ½ cups
8 ounces heavy whipping cream
8 ounces yogurt
1/4 cup grated fresh horseradish
1 teaspoon Dijon mustard
Kosher salt to taste
1/2 teaspoon freshly ground black pepper
Place heavy cream and horseradish into a medium mixing bowl and whisk until the mixture is thick but not quite peaking. Gently whisk in yogurt and mustard until incorporated. Add salt and pepper. Place in the refrigerator for at least an hour to allow flavors to meld.