Recipe Archive – Winter 2012
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Cider Braised Sweet Potatoes with Apples
This recipe is packed with vitamin A, most of the B vitamins, fiber, antioxidants, anti-inflammatory compounds, some protein and trace minerals. It is a powerhouse of a side dish, especially for the cold weather months as it provides immune supporting nutritients. The ingredients are fresh, and if you use fresh rosemary it adds an additional brightness.
Ingredients
3 Tablespoon butter
1 Tablespoon canola oil
1 onion sliced
3 large sweet potatoes, well scrubbed. Halved or quartered, then cut into 1 inch slices
1-2 sprigs of fresh rosemary or 1 tablespoon of dried rosemary (or to taste)
1 cup apple cider
salt and pepper to taste
2 large (or 3 small) apples, cored and cut into 6 or 8 wedges
Directions
Melt the butter and oil in a Dutch Oven or deep skillet over medium heat. Add the onions and sweet potatoes and sauté until the onion is limp, several minutes. Add the rosemary and cider. Season with salt and pepper (to taste).
Bring to a simmer and cook for 15 minutes.
Stir in the apples and cook until the potatoes are tender, at least 15 minutes.
Serve hot.
~Adapted from Recipes From the Root Cellar, A Chesman, Storey Publishing 2010.
Mustardy Beet Salad
(a great vegetarian/vegan recipe)
Beets are a root vegetable and at one time were stored in the “root cellar.” When working with fresh beets, trim the leaves off, leaving at least two inches of the stem at the top, and do not cut the root off or the redness of the beet will bleed out…what a mess. Beets provide us with antioxidants, are anti-inflammatory and have two of the carotenoid family of lutein and zeaxanthins, enhancing eye health. Beets also are an excellent source of folate, a B vitamin, manganese, fiber and a complement of other trace minerals. The included recipe has always been a favorite of my sons; after they went to college, I would have it in the refrigerator and they would eat it as part of a snack plate — at times it never made it to the actual dinner table.
Ingredients
4 medium beets, cooked, peeled and cut julienne style match sticks. Try roasting the beets in the oven; drizzle with oil, wrap in foil and bake 45-60 minutes in a 350°F oven; remove when almost tender. They will continue to soften. Peel and use.
Dressing
2 tablespoon fresh lemon juice
2 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon sugar (or try honey)
1 tablespoon canola or mild olive oil
2 tablespoon chopped fresh herb of choice
1-2 tablespoon chopped fresh parsley
a few grinds of pepper
Directions:
Combine dressing ingredients in a bowl with a whisk. Pour over the julienne beet strips; gently coat them. Chill for at least an hour. Will last and get better over several days.
Virginia Country Ham and Red Eye Gravy
Several center-cut slices of country ham (raw). Heat/fry thoroughly in a skillet until done. (May need a few drops of oil.) When done remove the meat from the skillet to a platter, stir in a teaspoon of brown sugar and 1/2 cup to 3/4 cup strong black coffee, stir to blend and loosen the meat bits and bring to a boil (this is the red eye gravy). Spoon half the liquid over the ham slices. Serve the ham with grits or mashed potatoes; pass the red eye pan gravy as a side.
When making standard gravy or sauce, if the flavor is weak and needs an extra boost or more intensity, add some leftover strong brew coffee, a few tablespoons, or up to a 1 teaspoon of instant coffee.
Coffee Grounds Dry Rub Marinate
Coffee rubbed and coffee-encrusted steaks and chops are served in restaurants and can be featured in your home now or during grill season. Tom suggests trying it on game meats. Some suggestions are buffalo, venison, salmon and domestic meats like beef or pork. Pick your favorite bean and intensity, and grind to pair with the meats. The finer the grind, the more intense the flavor; coarser grinds provide an extra crust. Combine the dry coffee grounds with spices, herbs, pepper and salt, much as you do with other dry rubs. Rub the roast or steak with the coffee grinds and let sit at least one half hour to mellow. Using grilling techniques, start the sear over direct heat. Finish the cooking process over indirect heat to avoid over cooking. Check with meat thermometer. Let stand 10-12 minutes prior to putting or serving.
~Tom Hayman of Grains of Sense
Another grilling technique is to place whole beans in a foil packet that has holes poked in and place directly on the coal just prior to putting meat or vegetables on the grill,. The coffee-smokey flavor is divine for meats or veggies.
Mexican Coffee
The perfect combination of coffee and chocolate from our neighbors south of the border.
Ingredients
4 mugs or cups (warm slightly, will help hold the heat)
2 tablespoons chocolate syrup (use good quality)
1/2 cup heavy cream
1/4 teaspoon cinnamon (or to taste) AND some freshly grated nutmeg about 1/8 teaspoon
2 tablespoons brown sugar
2 cups (16 oz) strong brewed black coffee
additional whipped cream and cinnamon to decorate
Directions
Whip together the chocolate syrup, heavy cream, cinnamon, nutmeg and sugar, using a hand whisk.
Pour the hot coffee into the mixture and stir well.
Divide between the 4 warmed mugs. Top generously with the whipped cream, and dust with the cinnamon.
~From: Cooking with Chocolate and Coffee, Atkinson, Banes, France and McFaddin. Lorenz Books, 2005, page 398.
Boiled Turnips
Choose young and small root bulbs (smaller than the size of an egg). Then you will not need to peel them. Place in water, along with less than one half teaspoon of salt, boil until tender and then mash with a little butter or cream. I sometimes just mash with a fork, and other times I use a mixer. My favorite is to slice unpeeled turnips and unpeeled yellow potatoes in water and add a bit of salt. Then boil until tender. Drain and serve with plenty of ground black pepper. Simple but satisfying.
Turnip Slaw
Use young tender turnips for this one.
Grate the turnips or chop as you would for cabbage slaw (the amount you wish).
Mix your favorite white cole slaw dressing, such as:
Mayonnaise, about ½ cup.
Vinegar (apple cider) about ¼ cup.
Sugar, 2-4 tablespoons, for level of sweetness you desire.
Salt, a pinch. Pepper to taste.
Mix to blend, cover then refrigerate. Serve.
**Other options: add minced green, red or yellow bell pepper.
Sweet onion minced is also good. A touch of red onion (sweet) adds much to this dish.
Turnip Puff
Ingredients
2 tablespoons butter
1-2 tablespoon onion finely minced
2 tablespoons all purpose flour
3 cups mashed cooked turnips
1 teaspoon salt.
Generous dash of black pepper.
1 tablespoon sugar (or try a drop of honey)
2 eggs, separated
Directions
Pre-heat oven to 375°F. Spray or butter a 2 quart casserole. In a medium skillet melt butter, add onions and cook until tender, but NOT brown. Add flour and blend well. Add mashed turnips, salt, sugar, pepper and beaten egg yolks and stir well to blend and heat through.
Beat the two egg whites until stiff but not dry and fold into turnip mixture.
Pour into prepared casserole and bake 40 minutes. Serves 6.
Lebkuchen (Honey Cake)
Bake well in advance as this will improve its flavor. When kept in a cool place, the lebkuchen will become softer.
Ingredients
16 oz.honey
5 oz butter
16 oz all purpose flour
1 tbsp baking soda
2 tsp ground ginger
1.5 tsp ground cinnamon
1/2 tsp ground cloves
Pinch of nutmeg, and ground cardamom
Grated zest of 1 lemon
5 oz. ground almonds
4 oz. finely chopped lemon and orange peel
Directions
Heat the honey and butter gently until the butter has melted. Cool. Sift the flour, baking soda, ginger, cloves, nutmeg and cardamom into a mixing bowl. Add the grated lemon zest, ground almonds and chopped peel. Pour the honey mixture over and knead it into a dough. If mixture is too runny, add more flour. Roll out on a floured board and cut into a variety of shapes. Bake for 8-10 minutes at 350F.
Honey Butter
Ingredients
1 cup butter
1 cup honey
1/2 tsp salt
Directions
Gently beat the ingredients together in a mixing bowl until smooth. Chill and enjoy. For a variation on this add some of your favorite fresh herbs to make a herbed-honey butter.
Butternut Squash Souffle
Ingredients
2 cups butternut squash, peeled cubed and boiled
1 tsp salt
1/4 cup honey
2 tbsp brown sugar
3 tbsp cornstarch
3 eggs, separated
1 1/4 cup raw milk (or heavy cream)
1/2 cup butter, melted
Slivered almonds or pecans (optional)
Directions
Combine squash, honey, brown sugar and cornstarch in a mixing bowl. Beat until fluffy. Add egg yolk, milk (cream) and melted butter, mixing well. In separate bowl, beat egg whites until stiff peak form. Be careful not to over beat egg whites! Fold egg whites into squash mixture. Sprinkle with nuts if desired. Bake in a casserole or soufflé dish at 350F for one hour. Serves 8
Eggs in a Nest
This is one of my new favorite, quick recipes.
Ingredients:
1 tbsp fresh garlic, minced
2 tbsp canola oil
1 cup carrot
1/2 of an onion
2 cups Swiss chard
4 eggs
Optional ingredients:
mushrooms, potatoes, beets, kale
Directions:
Chop all of the vegetables. In a medium pan, heat oil and saute garlic and onion until onion begins to carmelize. Add water as needed to avoid burning. Add carrot. Cook an additional 3 minutes before adding Swiss chard to the pan. Add a small amount of water so that bottom of pan is covered. Stir together vegetables. With your spoon work in a clockwise fashion making small depressions in the veggies. This will form the nest for the egg. Slowly drop an egg in each of the depressions. Cover and allow to poach for 4 minutes. Remove from heat and serve! This recipe serves 4, but can easily be doubled to serve 8. Enjoy!
~ Recipe found in the wonderful book, Animal, Vegetable, Miracle by Barbara Kingsolver.
Bright Lights Chard Gratin
Ingredients:
2 pounds chard, including half the stems
4 tbsp unsalted butter
1 onion, finely chopped
Salt and fresh ground pepper
1 cup fresh bread crumbs
1 garlic clove, minced
3 tbsp chopped dill, or parsley
1 tbsp flour
1 cup milk or cream, or a mixture of cream and stock
1 cup crumbled fresh cheese
Directions:
Wash and coarsely chop Swiss chard leaves and stems. Dice stems into small pieces. Melt half the butter in a large skillet over medium heat. Add the onion and the stems and cook, stirring occasionally until the onion has begun to brown a but, about 20 minutes. Add the chard leaves, sprinkle with 1 teaspoon salt and cook until they are wilted and tender, another 10 minutes.
Meanwhile, preheat the oven to 400F and lightly oil a 2 quart gratin dish. Melt the other remaining butter in a small skillet and add the bread crumbs, garlic and dill. Cook, stirring for about one minute then scrape the crumbs into a bowl and return the pan to the heat. Melt the last tablespoon of butter, stir in the flour then whisk in the milk. Simmer for five minutes and then add to the Swiss-chard mixture. Add the cheese then taste the mixture adding salt and pepper if needed. Pour mixture into prepared dish and cover with bread crumbs. Bake until heated through and golden on the surface, about 25 minutes. Allow to settle before serving.
This recipe is from the wonderful cookbook Local Flavors, by Deborah Madison, and can be found on page 13.
Caramelized Onions
Serve as a topper for mushroom sandwiches, as a topping for homemade pizzas, burgers or as a side to meat.
Ingredients
2-3 pounds of onions, peeled and cut vertically
2-3 tablespoons canola oil or olive oil
Garlic (minced), optional
1 teaspoon of sugar or honey
Salt and pepper to taste and/or any minced herbs to flavor or dust with.
Directions
Heat the canola oil in a large nonstick skillet or a well-seasoned cast iron skillet over medium-high heat. Add the onions to the skillet; cover and cook for 3 minutes. Lower heat and uncover, add the sugar or honey and cook 20 minutes or until golden brown, stirring frequently. Add garlic and cook till lightly golden. Season with salt and pepper; deglaze the pan with white wine (or small amount of vinegar) if desired.
Onion and Potato Fry
Ingredients
1-2 pounds of potatoes (I scrub well, but do not peel…get more fiber)
1 large onion, sliced thin (or more as you desire)
2-3 tablespoons butter, unsalted (or more if required)
2 tablespoons canola oil, (or olive oil)
1/4 teaspoon salt & 1/4 teaspoon black pepper
Directions
Slice potatoes about 1/8 inch thick. Slice onion thinly. In a large frying pan (I use cast iron) on medium-high heat, melt butter then add canola or olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add a small amount of water. (At this time, you can add minced garlic if desired.)
Sprinkle with salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown and are fork tender, turning occasionally as needed — carefully.
Serve hot, knowing this is part of Valley tradition.
Farmers Market Quiche
When I think about gluten-free baking my mind immediately turns to the fabulous quiche. You can use any type of fresh produce, meats, cheeses or herbs that you like, so the results really are only limited to the span of your imagination. For a gluten-free crust you will need to use a gluten-free flour such as rice or almond flour.
Crust
1 1/4 cup flour (chestnut for gluten free)
5 tbsp butter
2 to 4 tbsp cold water
1 tsp salt
2 tbsp sugar
Combine flour, salt and sugar in a bowl. Cut butter into flour mix until the mixture is in pea-size crumbles. One tbsp at a time, add cold water just until moist and dough forms into a ball. Form into a disk and freeze for 1 hour up to three days. Remove from freezer and roll out on a floured surface. Place in a greased pie pan and shape edges with forefinger and thumb. Bake at 350 for 9 minutes. This version of quiche Lorraine was adapted in my own kitchen. Bon appetit!
Filling
6 eggs
2 cups milk or cream
Pinch of nutmeg
1 tsp salt
½ tsp pepper
1/3 cup onion, diced
½ cup bacon, cooked and crumbled
½ cup cheese, grated
Cook bacon and crumble once cooled. Sauté onion with salt and pepper. Whisk eggs with nutmeg and cream. Sprinkle bacon, cheese, and onion along bottom of pie crust. Add egg mixture. Bake at 350 for 45 minutes or until knife inserted into center comes out clean.
