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Recipes |
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Volume 4 |
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Glazed Carrots and Turnips Ingredients
Directions Put the vegetables in a skillet
just large enough to hold them in a single layer. Add enough water so that it
comes halfway up their sides along with the butter and sugar. Bring to a boil
over high heat, then adjust the heat to maintain a simmer. Cover the
vegetables with a round of parchment paper just large enough to fit the
inside diameter of the pan, or with a lid set ajar. Simmer the vegetables
until tender, about 8 to 10 minutes. Remove the cover and raise the heat to
high. Toss the vegetables frequently in the pan, as the liquid evaporates to
a shiny smooth glaze. Season with salt and pepper to taste and serve. Tugboat Turnips Ingredients
Directions Peel and chop the rutabagas and
carrots. Place in a medium size saucepan, cover with water, and bring to a
boil. Gently cook until tender. Drain the rutabagas and carrots, add the
butter and brown sugar. Mash with a potato masher. Adjust the taste with salt
and sugar. Oven-Fried Potato Wedges Ingredients
Directions Preheat the oven to 375 degrees F. Wash the potatoes and cut each into
6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House
Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and
roll them in the dressing mix. Place in a greased baking dish and bake for 45
to 50 minutes, or until the potatoes are tender. Serve with your favorite
dip. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store
in an airtight container for up to 6 months. Potato and Sage Fritters Ingredients For
the sponge:
·
1/4 cup warm water ·
2 tablespoons all-purpose flour ·
1/2 envelope (1 1/8 teaspoon) active dry
yeast ·
1 pound russet potatoes, peeled and cut into
1-inch cubes ·
Cold water ·
1 tablespoon plus 2 teaspoons sea salt ·
2 large eggs ·
1/2 cup extra-virgin olive oil ·
2 cups all-purpose flour ·
1 tablespoon finely chopped fresh sage
leaves ·
2 teaspoons freshly grated lemon zest ·
1/2 teaspoon coarsely ground black pepper ·
4 to 6 cups peanut oil, for deep-frying Directions To make the sponge: In a small bowl, combine
the water, flour and yeast. Mix well and set aside in a warm place until
yeasty-smelling and covered in very small bubbles, about 45 minutes. In a medium saucepan, cover the potatoes
with cold water. Bring the water to a boil over high heat, add 1 tablespoon
of sea salt. Reduce the heat to a simmer, and cook until the potatoes are
tender, 20 to 25 minutes. Drain and mash the potatoes with a fork. Allow them
to cool. In a small bowl, whisk together the eggs and
olive oil until thoroughly combined. In a bowl, combine cooled potatoes with
the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt. Mix to
evenly distribute the ingredients. Add the egg mixture to potato mixture, and
stir until thoroughly combined. Use a rubber spatula to scrape down the sides
of the bowl. You should have a thick, sticky batter. Add a bit more flour, if
needed. Cover the bowl with a towel and set aside in a warm place to rise
until doubled in size, for 1 1/2 to 2 hours. Heat the oil in a deep-fryer to 375 degrees
F. Scoop 1 tablespoon of the risen batter at a
time, and use another spoon to scrape it into the hot oil. Don't crowd the
fryer. Fry fritters until golden brown, 2 to 3 minutes, turning them over
occasionally. Drain the fritters on paper towels to absorb any excess oil.
Sprinkle with sat and serve warm. Swiss Chard Boules Stuffed with Lemon Barley
"Risotto" Ingredients
Directions Bring a large pot of water to a
boil and blanch the Swiss chard leaves until pliable enough for rolling, 3 to
4 minutes. Cut the large ribs from the center of the leaves and set leaves
aside. Finely dice the ribs and reserve separately. In a medium saucepan over
medium-high heat, add the pancetta and cook until it begins to crisp, about 3
minutes. Add the shallot and reserved diced Swiss chard ribs and cook until
vegetables are tender, 3 to 4 minutes. Add the barley, salt and pepper and
then deglaze the pan with white wine and cook, stirring, until the wine has evaporated.
Begin adding the chicken stock in 1 cup increments, stirring constantly and
adding more stock when the first addition has been completely absorbed.
Repeat this process until you have used all of the stock. Add the chopped
parsley, cheese and lemon zest. Adjust seasoning if necessary. Set aside
until the barley is cool enough to handle. Using slightly damp hands, form 2
tablespoons of the barley into a tight ball. Repeat with remaining barley.
One by one, place the barley sphere onto the bottom edge of 1 of the Swiss
chard leaves and roll the ball in the leaf, tucking edges in and rotating the
ball so that the barley is evenly covered and the edges of the leaf are
smooth. You should be able to form about 12 boules. Preheat the oven to 275 degrees F. Arrange the boules in a shallow
baking dish and add 1/4 cup water or stock; cover with aluminum foil and bake
for 30 to 40 minutes or until the boules are completely warmed through. Serve
immediately with the Roasted Red Pepper and Pine Nut Coulis. Roasted Red Pepper and Pine Nut Coulis:
Combine all ingredients in the bowl
of a food processor and process to a thick, creamy puree. Adjust seasoning,
if necessary. Cheesy Chard Mashed Potatoes Directions Add 1/2 pound grated gruyere to Classic
Mash; top with roasted tomatoes and cooked Swiss chard. Classic Mashed
Potatoes Cover 2 pounds whole russet or Roasted Tomato Toss 1 pint grape
tomatoes with olive oil and salt on a baking sheet; roast 20 to 30 minutes at
450 degrees, turning. Swiss Chard Remove stems from 1
bunch Swiss chard; boil 5 minutes, then add the leaves and cook 3 more
minutes. Drain, chop and add to Classic Mash. Chicken and Chorizo Romesco with Spanish Potatoes and
Kale Ingredients
Directions Heat about 1/4 to 1/3 cup olive oil
in a medium skillet over medium-low heat. Add the garlic and slowly cook
until crisp and golden brown. Place potatoes in a pot and cover
with water, bring to a boil, season with salt and cook 15 minutes or until
tender, drain and return to hot pot. While the potatoes cook, simmer kale in
salted water 10 minutes then drain. When you are ready to serve, mash
potatoes with stock and cheese, fold in kale, adjust salt and pepper. While potatoes come to a boil, move
forward with the meal. Add to a food processor: toasted garlic (reserve the
oil), some of the toasted bread in pieces, the peppers, tomatoes, sherry
vinegar, almonds, and salt and pepper. Turn processor on and stream in
reserved "garlic-oil" and add the rest of the toasted bread in
pieces until you get a pesto-like consistency. Transfer sauce back to the
skillet and keep warm over low heat. Cut each piece of chicken into 3
chunks and season with citrus zest, smoked sweet paprika, salt, pepper and
parsley. Set aside. Heat 1 tablespoon olive oil in a
nonstick skillet over medium-high heat. Add chorizo and render it 1 minute.
Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes,
turning occasionally. Pour a pool of sauce onto each
dinner plate and top with a mound of potatoes and kale and chunks of chicken
and chorizo. OLE! Roasted Winter Squash Ingredients
Directions Preheat the oven to 400 degrees F.
Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds,
then cut into 1-inch dice. Place in a large bowl and season with salt and
pepper. Heat the butter in a medium skillet
over medium-high heat. When the butter ceases to foam and has turned a light
brown, pull the pan off the heat and immediately add the sage, sugar, vinegar
(stand back so as not to get splattered), molasses and toasted spice rub. Mix
well and let simmer over medium-low heat for 1 to 2 minutes to meld the
flavors. Pour the vinegar mixture over the
squash and toss well, then transfer to a heavy rimmed baking sheet or baking
dish large enough to hold the squash in a single layer. Place in the oven and
roast, tossing at least once, until very tender and caramelized, about 45
minutes to 1 hour. Set aside until cool enough to handle but still warm, so
the liquids are runny. Working in batches, if necessary,
transfer the warm squash and all the cooking liquids to a food processor and
process until smooth. Use immediately, refrigerate for up to 5 days, or
freeze for up to 2 months. Serving suggestions: Serve the
puree on its own as a side dish for roast chicken, turkey, or pork; stir into
polenta just before the end of cooking; use as a stuffing for ravioli; make
into a soup; or use to flavor pastina. Or omit the sage, season with ground
cinnamon and freshly grated nutmeg to taste, and use as a substitute for
canned pumpkin in your favorite pumpkin pie recipe. Toasted Spice Rub:
Toast the fennel seeds, coriander
seeds, and peppercorns in a small, heavy pan over medium heat. When the
fennel turns light brown, work quickly. Turn on the exhaust fan, add the red
pepper flakes, and toss, toss, toss, always under the fan. Immediately turn
the spice mixture out onto a plate to cool. Put mixture into a blender with the
chili powder, salt, and cinnamon and blend until the spices are evenly
ground. If you have a small spice mill or a coffee grinder dedicated to
grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
Pour into a bowl and toss with the remaining ingredients. Keep the spice mix
in a glass jar in a cool, dry place, or freeze. Winter Squash Chowder Ingredients
Directions In a large soup pot cook bacon
slowly to render fat. When bacon is crisp and brown remove with a slotted
spoon to paper towels to drain; set aside for garnish. In bacon fat saute
leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5
minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40
minutes or until vegetables are tender. Add cream and herbs. Season to taste
with salt and pepper; add brown sugar if desired. To serve, spoon into
hollowed-out squash or warmed tureen and garnish with bacon.
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