Recipe Box


Hudson Milk's Favorite Recipes


 

 

(1) How does a quick, healthy, delicious meal sound? We’d recommend kale pizza, made with pizza dough from Terranova Bakery in the Bronx and kale from Black Horse Farms. Want to spice it up a bit? Throw on some slices of Pat LaFrieda hot Italian sausage. And for real cheese lovers, you can add 4 ounces of shredded Cabot cheddar.


Charred Kale Pizza with Garlic

Adapted from seriouseats.com

Yields 2 pizzas (3-4 servings)

 

Ingredients

  • 1 pound Terranova pizza dough, divided into two 8 ounce balls
  • 6 to 8 ounces (about 2 quarts) roughly chopped, trimmed Hepworth Farms kale leaves
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 10 ounces fresh Maplebrook Farm mozzarella cheese
  • 6 medium garlic cloves, thinly sliced
  • Pinch red pepper flakes

 

Preparation

  1. Place each ball of pizza dough in a lightly oiled bowl and cover tightly with plastic wrap. Set aside at room temperature for 1 hour.
  2. Combine kale and olive oil in a large bowl. Season with salt and pepper. Toss, massaging with hands until every surface of the kale is coated in oil. Set aside while the pizza dough rests. Meanwhile, adjust oven rack to top position under broiler and place a Baking Steel or pizza stone on top. Preheat oven to maximum heat setting.
  3. When ready to bake, transfer one ball of pizza dough to a bowl of flour and turn to coat. Transfer to a lightly floured wooden pizza peel and stretch or roll into a thin circle. Top with half of grated cheese and half of mozzarella torn into small chunks. Sprinkle half of garlic and half of pepper flake over surface.
  4. Turn broiler on to high and launch pizza onto baking steel. Bake, rotating occasionally, until cheese has melted and edges are barely starting to brown, about 2 minutes. Remove from oven with a metal pizza peel, distribute half of kale evenly over surface, and return to oven. Bake, rotating occasionally, until kale is charred and crisp and edges of pizza are browned, about 2 minutes longer. Serve immediately, then repeat with remaining pizza.

 

 

 

(2) Want a change from hamburgers and hotdogs at your next barbecue? How about Bell & Evans antibiotic-free, vegetarian-raised chicken thighs, with prepared barbecue sauce? Pair them with buttermilk cheddar biscuits, made with Argyle buttermilk and Byrne extra sharp cheddar, and you’ll be really cooking (no pun intended)

Buttermilk Cheddar Biscuits

Adapted from Barefoot Contessa, 2008

Yields 8 biscuits

 

Ingredients

  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 12 tablespoons (1.5 sticks) cold unsalted Cabot butter, diced
  • 1/2 cup cold Argyle buttermilk, shaken
  • 1 cold Thomas Poultry extra-large egg
  • 1 cup grated extra-sharp Byrne Dairy cheddar
  • 1 Thomas Poultry  egg, beaten with 1 tablespoon water or milk
  • Maldon sea salt, optional

 

Preparation

  1. Preheat the oven to 425 degrees F.
  2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
  4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. 
  5. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

 

(3) Why wait until Thanksgiving to have turkey? Turkey meatball stroganoff is healthier than the traditional beef, but it tastes just as indulgent. Whip up a batch with Byrne Dairy sour cream and Stonewood Farm preservative-free ground turkey.

 

Turkey Meatball Stroganoff

Adapted from Woman’s Day, November 2014

Serves 4

 

Ingredients

  • 1 package egg noodles
  • 1 large Thomas Poultry egg
  • 2 tbsp. red currant jelly
  • A pinch ground allspice
  • Kosher salt and pepper
  • 1 clove garlic
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup bread crumbs
  • 1 lb. Stonewood Farm ground turkey
  • 2 tbsp. olive oil
  • 1 package cremini mushrooms
  • 1/2 cup dry white wine
  • 1/3 cup Byrne Dairy sour cream
  • 1 tbsp. Dijon mustard

Preparation

  1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the noodles according to the package directions.
  2. Meanwhile, in a large bowl, whisk together the egg, jelly, allspice, and . teaspoon each salt and pepper. Stir in the garlic and parsley, then the bread crumbs. Let sit for 2 minutes. Add the turkey and mix to combine.
  3. Form the turkey mixture into 1.-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
  4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, season with . teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes. 
  5. Add the wine and simmer for 1 minute. Remove from heat and stir in the sour cream and mustard. Toss with the meatballs and additional parsley, if desired, and serve over the noodles.

 

(4) These days, there are lots of delicious vegetarian and pescatarian meals around. One involves pasta, caramelized onions, and Swiss chard. Use Hudson Valley Harvest Swiss chard, and you’ll wonder why anyone bothers to eat meat anymore.


Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs

Adapted from The New York Times, October 2010

2-3 servings !


Ingredients

  • 3 tablespoons Byrne Dairy butter
  • 5 anchovy fillets
  • 2 garlic cloves, finely chopped
  • ⅔ cup bread crumbs
  • 1 tablespoon extra virgin olive oil, plus additional for drizzling
  • 1 yellow onion, halved from stem to root and thinly sliced crosswise
  • Kosher salt
  • Pepper
  • 1 pound Hudson Valley Harvest Swiss chard, ribs removed, leaves chopped
  • 1/2 pound whole-wheat pasta, such as fusilli


Preparation

  1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
  2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. 
  3. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
  4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. 
  5. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

 

 

(5) Greek-Style Cucumber and Yogurt Dip with Dill

Adapted from Bon Appétit, August 2000

6 servings 

 

Ingredients

  • 2 cups Byrne Hollow Farm Greek plain yogurt
  • 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
  • 1 tablespoon coarse salt
  • 1/2 cup Byrne Dairy sour cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced


Preparation

  1. Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
  2. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
  3. Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. 
  4. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)




(6) Dinner doesn’t have to be complicated. Take sloppy joes: simple, classic, delicious. Whip some up with shredded Cabot sharp cheddar cheese and some of our grass-fed ground beef.

 

Cheesy Barbecue Sloppy Joes

Adapted from Southern Living, April 2010

4 servings


Ingredients

  • 1 1/2 pounds Walbridge Farm grass-fed ground beef
  • 1 (14.5-oz.) can diced tomatoes
  • 1 cup ketchup
  • 1/2 cup bottled barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped pickled jalapeño peppers (optional)
  • 1 tablespoon liquid from pickled jalapeño peppers (optional)
  • 1 (11.25-oz.) package frozen garlic Texas toast
  • 1/2 cup (2 oz.) Cabot shredded sharp cheddar cheese

Preparation

  1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
  2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.