carrot masala macaroons

 

yields 36 bite-sized cookies

ingredients

3/4 cup whole almonds (substitute unsweetened coconut, if desired)
2 large egg whites
1 cup sugar
1 teaspoon Garam masala, pumpkin pie spice or ground cinnamon
1/4 teaspoon salt
1 – 1/3 cups lightly packed, finely shredded carrot
3/4 cup unsweetened dried shredded coconut
1/4 rounded teaspoon lemon zest (Meyer lemon, when available)

 

directions

Preheat oven to 325 degrees Fahrenheit with racks in the upper and lower thirds.

In a food processor, pulse the almonds until finely chopped with some variation in texture.  Set aside.  Skip this step if you are omitting the almonds.

In a medium stainless steel bowl, whisk the egg whites until frothy.  Stir in the sugar, masala and salt.  Add the carrot, almonds and lemon zest.  Stir until well combined.  Set aside for 10 minutes to allow the sugar to dissolve and the coconut to soften.

Line two baking sheets with parchment paper.  Set aside.  Fill a large, flat bottomed skillet with about one inch of water and set on a burner to lightly simmer.

Place the bowl directly in the pan of simmering water and stir the mixture with a silicone spatula, scraping the bottom to prevent burning.  Once the mixture is hot to touch and most of the liquid has thickened or been absorbed, about 5 – 7 minutes, remove from heat.

Drop heaping teaspoons of the mixture 1 inch apart on the parchment-lined sheets.  Form hive shapes with your fingers, if desired.  Bake for 20 – 25 minutes until the bottoms of the cookies are deep golden brown and the tips of the carrot shreds begin to color.  Rotate the pans from top to bottom and front to back  at the halfway mark.  If the bottoms are brown and the tops are still pale, turn off the oven and broil the tops on low for 1 – 3 minutes, keeping a close eye on them to prevent burning.  Transfer the cookies while still on the parchment to wire racks to cool.

 

Cool completely before storing.  Cookies keep for 3 to 4 days, loosely covered rather than airtight, to avoid sogginess.  Do not freeze. 

 

Recipe adapted from ‘Chewy, Gooey, Crispy, Crunchy Melt in your Mouth Cookies by Alice Medrich

spiced banana bars with lemon icing

 

serves 8 – 10

ingredients

bars
1 cup flour (I use 2/3 cup whole wheat pastry flour + 1/3 cup white flour) 
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1/4 cup butter, at room temperature
1/4 cup + 2 tablespoons dark brown sugar
1/4 cup + 2 tablespoons sugar
2/3 cup ripe banana (about 1 large banana), mashed
1 egg, lightly beaten
1/4 cup milk (2% or whole)

lemon icing
3 tablespoons melted butter
1 – 1/2 tablespoons hot water
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon lemon zest
3 cups powdered sugar

 

directions

Preheat oven to 350 degrees Fahrenheit. 

bars
Sift the dry ingredients.  You can use a sieve or wire whisk in place of a sifter.  Set aside.  With a wooden spoon or handheld mixer, cream the butter and sugar in a medium bowl.  Add the mashed banana and blend thoroughly.  Now add the egg and beat well.  Next, add the dry ingredients and milk.  Blend thoroughly.  Spread the mixture evenly in a well-greased, floured 9 x 11 x 2 inch pan.

Bake for 20 –25 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.  Place the bars, in the pan, on a wire rack to cool.  Using a toothpick, prick the entire surface of the bars, at one inch intervals.  Frost the bars generously while still warm.

lemon icing
In a medium bowl, combine the melted butter, hot water, lemon juice and zest.  Using a handheld electric mixer, blend in the powdered sugar until smooth.  If the icing seems thin, add additional powdered sugar, as needed.  Be sure to work speedily when frosting the bars as the icing glazes over quickly.

oh.my.lord brownies

  yields about 20 brownies

 

ingredients

4 eggs
2 cups sugar (I use ultrafine baker’s sugar)
1 cup unsalted butter
8 ounces good quality semisweet baking chocolate*
1 - 1/3 cups flour
1 - 1/2 teaspoons bourbon vanilla
1/2  rounded teaspoon coarse sea salt (such as fleur de sel)

directions

Preheat oven to 350 degrees Fahrenheit. 

Roughly chop half the chocolate and combine with the butter in a small saucepan on medium low heat, stirring occasionally until melted.  Set aside.  In a medium bowl, beat the eggs and sugar until well blended.  Combine the chocolate and egg mixtures.  Stir in the vanilla.

Measure the flour by spooning it into the measuring cup and leveling it with the flat edge of a knife.  This is imperative as the consistency of the brownies depends on it.

Add the flour, mixing with a fork until well blended.  Do not use an electric mixer.  A large fork or wooden spoon works best.  Chop the remaining chocolate into 1/4” pieces.  Fold the chopped chocolate and sea salt into the mixture. 

Using a rubber spatula, transfer the batter to a greased and floured 9” x 13”  glass baking dish.  Spread the batter evenly in the dish.  Bake for 25 – 30 minutes until the center is stable.  You will have doubts about their doneness but never fear,  they will continue to cook after you remove them from the oven. 

Let the brownies set for at least 30 minutes after baking, if  you have that kind of willpower.  As an elegant dessert, serve them warm with vanilla ice cream.  For straight up brownie consumption, they taste best the second day.




*Scharffen Berger 62% semisweet  is preferred.  A close second is Lindt 65% dark chocolate.  Callebaut or Valrohna are stellar stand-ins if you can get your hands on either of them. 

chard stuffed pork roast

 
hello dinner.


I have the excellent fortune of living in close proximity to a very good butcher who carries the freshest and most diverse selection of natural meat I have ever tasted or laid eyes upon, primarily sourced from local farms. 

For this recipe, my butcher butterflies the roast, allowing me to roll in the stuffing, pinwheel style.  An easier method is to cut a lengthwise slit in the center of the pork, about a half inch from the outer edge, taking care not to cut the roast in half.  The stuffing fits nicely in the center and the loin is secured with cooking twine once it is stuffed, so be sure to have that on hand.

When I prepare the stuffing, I use a special chili pepper from Syria, called Aleppo pepper.  I highly recommend this if you can find it.  Otherwise, use traditional red pepper flakes.   

chard stuffed pork roast

Serves 6

ingredients

1 bunch Swiss chard, about 6 stalks
2 tablespoons olive oil
1 small onion, fine dice
3 garlic cloves, minced
coarse sea salt and freshly ground pepper
1/3 cup golden raisins
red pepper flakes (Aleppo, if available)
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
2 1/2 pounds pork loin roast, at room temperature

directions

Wash the chard well.  Trim the ends of the stalks, about 1/2 inch or so.  Then, cut or tear the leaves away from the center ribs.  Finely chop the ribs and tear or roughly chop the chard leaves.

Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or Dutch oven, over medium heat.  Add the onion and garlic and cook, stirring occasionally, until the onion is translucent and starts to color,  about 5 minutes.  Season with salt.  Add the chard ribs and cook for another 3 minutes.  Add the chard leaves in two batches, adding the second when the first wilts enough to make room for it.  Cook until the chard is tender, about 5 minutes longer.  Stir in the raisins and transfer the mixture to a medium bowl.  Add a pinch or so of the chili flakes, plus salt and pepper, to taste. 

Preheat oven to 375 Degrees Fahrenheit.  Wipe clean the pan used for the chard mixture and place the pan in the hot oven.

Crack the peppercorns and coriander using a mortar and pestle or place between two sheets of waxed paper and pound with a mallet or skillet.  Set aside.

If your butcher has not already done so, use a long, sharp knife to make a lengthwise slit in the pork roast, taking care not to cut the meat in two, about 1/2 inch from the outer edge.  Open the roast  and spoon the stuffing onto the meat.  Close the meat around the stuffing and tie with kitchen twine, at intervals, replacing any stuffing that escapes as you go.

Rub the pork with the remaining tablespoon of olive oil, season with salt and rub the crushed peppercorns and coriander into the meat.  Carefully remove the hot roasting pan from the oven.  Place the pork loin, fat side up, in the hot pan.  Roast uncovered and undisturbed until the thickest part of the loin, not the stuffing, reaches 140 degrees Fahrenheit.  Check at 25 minutes but expect that it will take about 40 minutes. 

Once the roast is done, remove from the oven and tent lightly with foil on a plate or cutting board.  The pork should rest for 15 minutes.  Pour any juices back into the roasting pan.  Place the pan on a burner over medium high heat and add 1/2 cup water to deglaze, scraping up brown bits and simmering until the juices thicken.  Remove from heat and set aside.

With kitchen shears, remove the twine from the roast and, using a careful sawing motion, cut the meat into 3/4 inch slices with stuffing intact.  Spoon a bit of the jus over each serving, as desired. 

Serve with simply roasted fingerling potatoes and oven roasted brussel sprouts with pancetta and shallots.

Pairs well with a spicy red blend such as Balboa Cat’s Meow or Tamarack Cellars Firehouse Red.


*Adapted from Dorie Greenspan’s exceptional cookbook, ‘Around My French Table’

oven roasted brussel sprouts flecked with pancetta and shallots

  

Serves 4 – 6

Ingredients

1 1/2 – 2 pounds fresh brussel sprouts
4 ounces pancetta or 6 –8 slices, 1/4 inch pieces
1 medium shallot, finely chopped
1 –2  tablespoons olive oil
coarse sea salt (I used maldon)

directions

Preheat oven to 425 degrees Fahrenheit.

Trim the ends of the brussel sprouts, taking care not to remove too much.  Slice small sprouts in half, quarter the larger ones.  Spread the brussel sprouts on a parchment or foil-lined rimmed baking sheet.  Drizzle with olive oil and toss to lightly coat.  Sprinkle shallots and pancetta evenly over the brussel sprouts and season with 1 – 2 teaspoons salt. 

Roast in a hot oven for 20 – 30 minutes, stirring occasionally.  Properly roasted brussel sprouts should be slightly brown and caramelized.  If they remain fully green or appear steamed, give them a bit more time.  Remove any charred outer leaves and serve immediately. 

simply roasted fingerlings with sea salt and olive oil

These roasted potatoes can hardly be called a recipe.  Hence their name, fingerlings have an elongated, finger-like shape and are a fraction of the size of most potatoes.  They are nothing short of nature’s take on the French fry.  With creamy butter-hued flesh and delicate golden skins, fingerlings are show-stoppers both in looks and taste.  Best of all, little preparation is required to bring out the best in these beauties.  I prefer the Russian banana variety but you may substitute any fingerling, baby red or yukon gold potato, as desired. 

simply roasted fingerlings with sea salt and olive oil

serves 6

ingredients

2 1/2 pounds Russian banana fingerling potatoes
2 tablespoons olive oil
2 teaspoons coarse sea salt (such as Maldon or fleur de sel)

Directions

Preheat oven to 450 degrees Fahrenheit.

Wash and dry the potatoes.  Slice each potato, on the diagonal, in half or in thirds, depending on size.  Spread the potatoes evenly on a large rimmed baking sheet lined with parchment or foil.  Drizzle with olive oil.  Evenly sprinkle with the coarse salt and toss to coat.  Place the pan on a rack in the lower third of the hot oven.   Roast the potatoes for about 30 minutes, turning once to evenly brown, until the skins begin to pucker and the flesh is crisp and golden.  

Serve hot, with additional coarse sea salt, as desired.

turkey 3-bean chili

serves 8-10

ingredients

6 strips thick bacon, cut in 1/2-inch pieces
2 1/2 pounds ground dark meat turkey (I use Diestel)
3-4 cups chopped yellow onion (about 2 medium onions)
1/4 cup fresh garlic, minced
2 small fresh jalapeno chiles (ribs and seeds removed), minced
3 tablespoons chili powder
3 tablespoons cocoa powder
4 teaspoons ground cumin
2- 28 ounce cans diced tomatoes in puree (such as San Marzano)
2 tablespoons unsulfured molasses
1 15.5. oz. can organic black beans, drained and rinsed
1 15.5 oz can organic pinto beans, drained and rinsed
1 15.5 oz can organic kidney beans, drained and rinsed
1/2 tablespoon canola or extra light olive oil
3 teaspoons salt plus additional to season

toppings

sour cream
shredded jack or pepper jack cheese
cilantro
pickled peppers

 



directions

Heat a 5-quart cast iron or heavy-bottomed pot over medium heat.  Add bacon, cooking until well-crisped.  Remove bacon from pan with slotted spoon and drain on paper towels.  Add jalapeno to drippings, stirring to lightly color.  Add garlic, stirring again until fragrant and beginning to color.  Turn heat to medium high and add olive oil to garlic jalapeno mixture.  Add onions, stirring occasionally until translucent and slightly caramelized, about 10 minutes. 

Increase heat to high.  Add ground turkey, breaking up the meat with a wooden spoon until cooked through.  Drain as needed but reserve the liquid.  Once the meat is no longer pink and begins to brown, stir in the chili and cocoa powders and the cumin.  Stir in bacon.

Add the tomatoes and puree, breaking them up a bit with a spoon.  Add molasses and 1 cup reserved liquid plus 3 teaspoons salt.  Reduce heat to simmer.  Cook, partially covered, for about 30 minutes. 

Add beans, stirring gently, until well combined.  Cook uncovered until meat and beans are tender and chili thickens, at least 30 minutes or longer, as desired. 

Serve with assorted toppings

This chili recipe is loosely adapted from Everyday Food, Issue #10, January/February 2005.

whole wheat buttermilk corn muffins with luscious maple butter

yields 12 muffins

 

ingredients

muffins
1 cup fine cornmeal or corn flour(such as Bob’s Red Mill)
1 cup whole wheat pastry flour (Bob’s Red Mill) 
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
8 tablespoons unsalted butter, melted and slightly cooled

maple butter
1 stick butter, softened
2-3 tablespoons pure grade B maple syrup (such as Coombs)

directions

Preheat oven to 375 degrees Fahrenheit.

muffins
Grease 12 regular muffin cups.  Whisk the cornmeal with flour, sugar, and baking powder.  In a separate bowl, whisk the buttermilk and egg.  Once fully combined, whisk in the melted butter.  Add the wet ingredients to the dry ones, stirring until incorporated.  Do not over mix.  Batter will be thick.  Add up to 1/4 additional buttermilk, as needed.

Divide batter among the 12 muffin cups, about 1/2 full.  Bake for approximately 15 minutes or until a toothpick inserted comes out clean.  Rotate once during baking.  Muffin tops will be light in color.  For golden crowns, lightly broil for about a minute on low broil.  Watch very closely so as not to burn.  Cool in pan for 5 minutes.  Serve hot.



maple butter
With an electric mixer, beat the softened butter until creamy.  Gradually add maple syrup in a steady stream, beating until smooth.  

Serve muffins while still hot, slathered in maple butter.

split pea soup with ham

 

serves 12

ingredients

stock
1 ham shank
1 tablespoon canola or extra light olive oil 
12 black peppercorns
5 sprigs fresh thyme
5 sprigs parsley
1 bay leaf
1 carrot, chopped in 3 pieces
1-2 celery stalks with leaves, chopped in 3 pieces each
1 wedge of yellow onion
1/2 leek, split lengthwise 
10-12 cups water

mirepoix + ham + garlic 
6-8 carrots, 1/2-dice
6-8 celery stalks, 1/2-inch dice
10-12 ounces ham steak, 1/2-inch dice
2 medium onions, 1/2 inch dice
8-10 cloves minced garlic
2 pounds split peas
canola or extra light olive oil
1 –2 teaspoons sea salt

directions

stock
Heat the oil in a large pot, on medium high.  Brown the ham shank on all sides.  Create a bouquet garni by placing the remaining stock ingredients in a cheesecloth or soup sock.  Tie loose ends securely and place in the pot along with the ham shank.  Cover with water, and simmer for up to one hour.

mirepoix + ham + garlic
While the stock simmers, add a few glugs of canola or extra light olive oil to a large heavy bottom skillet, on medium heat.  Add the garlic, stirring until fragrant and lightly colored.  Next, add the onions, stirring for about 5 minutes.  Turn heat to medium high and add the ham.  Stir intermittently, allowing the ham to color a bit.  When the ham begins to brown, add in carrots and celery, stirring until vegetables begin to soften a bit but still hold their shape.

Remove bouquet garni and ham shank from the stock pot.  Skim or strain any foam or loose bits floating in the stock.  Bring stock to a boil.  Add peas, ham and vegetables and additional water to .  Reduce heat and simmer for 45 minutes to one hour.  Season with salt to taste.  Soup keeps well, refrigerated, for up to three days and freezes well for up to three months.  Warm over low heat, adding additional water as needed.

whole wheat buttermilk yeast rolls

 
yields approximately 24 rolls

ingredients

1 package active dry yeast (fleischman’s)
1/4 cup warm water
3 cups room temperature buttermilk
1/2 cup sugar
1/2 cup melted butter, cooled
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt
5-6 cups whole wheat pastry flour*
2 cups unbleached white flour 

directions

Put yeast and water in a mixing bowl.  Stir until dissolved.  Add room temp buttermilk and sugar.  Let the mixture stand (to proof) for 15 minutes.

Add the melted butter and beaten eggs to the buttermilk mixture.  Whisk to combine.  At this point, my mom prefers to use her KitchenAid.  I like to do it by hand.  If using a stand mixer, begin with the paddle attachment. 

In another bowl, sift the soda, salt and 4 cups of whole wheat pastry flour.  Add the flour mixture to the liquid until a smooth batter forms.  If you are using an electric mixer, switch out the paddle for the dough hook at this time.  Add the white flour, beating well until incorporated.  Add the remaining wheat flour, 1/2 cup at a time, until a fairly smooth dough begins to form.  It may not be necessary to use all of the flour.  Stop adding flour if the dough starts to lose its sheen.  Knead the dough with a dough hook or by hand for about 8 minutes, until smooth and satiny (dough made with wheat flour will be less satiny than dough made with white flour).

Place dough in a buttered bowl and butter the top of the dough, as well.  Cover with a towel and rise in a warm place for one hour.  Pinch off sections of dough roughly the size of golf balls.  Place balls of dough on a parchment lined baking sheet.  Rise for an additional 30 minutes.  Bake rolls at 400 degrees Fahrenheit for 15-20 minutes, until tops are light golden brown.  About 10 minutes into baking, I like to brush the tops with butter but this is optional. 

Unbaked, these rolls freeze quite well.  Place them in the freezer on a baking sheet, for about half an hour.  Once they are firm, transfer to sealable freezer bags.  Thaw frozen rolls at room temperature.  Remove  them from the freezer a few hours ahead of time and transfer to a parchment lined baking sheet 30 minutes before baking.

* I use Bob’s Red Mill organically grown whole wheat pastry flour.  They also make a non-organic version.  Either is fine.  White wheat flour is not the same as whole wheat pastry flour.  I have tried both and much prefer the pastry flour.

arugula salad with chanterelles, bacon, heirloom tomatoes and bleu cheese

  

serves 4

ingredients

salad
10 ounces arugula or baby arugula
1 pint cherry tomatoes (heirloom, when available)
12 ounces chanterelle mushrooms
8 ounces thick bacon or lardons
4 oz. semi-firm bleu cheese (i.e. Rogue, Estrella or Little Boy Blue)
extra virgin olive oil
coarse sea salt

vinaigrette
1/2 cup extra virgin olive oil
2 – 3 tablespoons balsamic vinegar
1 teaspoon sugar
freshly ground black pepper
sea salt

directions

Preheat oven to 375 degrees Fahrenheit

Prepare vinaigrette (see recipe below).  Rinse arugula well and pat dry.  If using standard arugula, it may be necessary to tear the leaves in half and remove the stems.  Set aside.  Rinse cherry tomatoes, halve with a serrated knife and set aside.  Slice bleu cheese into four slab-like pieces.  Place each slice, separately, on parchment or waxed paper to keep from sticking to one another.  Chill until needed.

Place chanterelles on a clean dish towel or paper towel.  Use the towel to brush off any bits of dirt or forest debris still clinging to the mushrooms.  Discard any that are discolored or overly soggy.  Keep small chanterelles whole and halve or quarter larger ones.  Place on a baking sheet lined with foil.  Drizzle with 2 to 3 tablespoons olive oil and 1 teaspoon salt.  Toss to coat.  Roast in a hot oven for 25-30 minutes.  Drain occasionally (reserving juices for stock, if desired).  

While the mushrooms are roasting, slice bacon into 1/4 inch pieces.  In a heavy bottom skillet, fry over medium heat until crisp. Remove from pan and place over paper towels to drain.  Divide arugula between four dinner plates.  Scatter tomatoes, chanterelles and bacon evenly throughout the arugula.  Drizzle each salad with a few spoonfuls of vinaigrette and top each with a thin slab of bleu cheese. 

vinaigrette
Whisk together balsamic vinegar, sugar, salt and pepper, until sugar and salt are dissolved.  Add olive oil in a slow stream, whisking constantly to emulsify.  Alternately, vinaigrette can be prepared by combining all ingredients in an airtight jar and shaking to emulsify.  Taste and adjust as desired.   

wookie cookies

yields approximately 24 cookies

ingredients

1 cup unsalted butter, softened 
1 cup granulated sugar (I use ultrafine baker’s sugar)
1 teaspoon vanilla
1-1/2 cups unbleached all purpose flour
1/2 cup finely chopped pecans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt*
1 cup crisped rice cereal (i.e. rice crispies)

directions

Preheat oven to 325 degrees Fahrenheit

In a medium bowl, cream the butter and sugar until light and fluffy.  Stir in vanilla and mix well.  In another bowl, whisk flour, baking powder, soda and salt.  Stir in the crispies and pecans.  Using a wooden spoon or your hands, add the dry mixture to the butter mixture until well combined.  Chill for 1/2 hour. 

Roll the dough into walnut-sized balls and place an inch or so apart on a parchment lined cookie sheet.  Press down firmly with the bottom of a glass dipped in sugar.  Bake for 10 minutes.  The cookies should be pale but not doughy and must rest on the baking sheet for 1-2 minutes before transferring to a cooling rack.  These keep for several days in an airtight container.

*do not add salt if using salted butter

pumpkin cookies with maple buttercream frosting

yields approximately 24 cookies

ingredients

cookies
2 1/2 cups all purpose or cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
1/2 cup unsalted butter
1 cup white sugar
1/2 cup dark brown sugar
1 cup fresh* or canned pumpkin 
1 egg
1 teaspoon vanilla extract
1 teaspoon bourbon

frosting
8 tablespoons softened butter
1/2 cup pure maple syrup, preferably grade b
5 cups powdered sugar

directions

Preheat oven to 360 degrees Fahrenheit

cookies
Whisk together flour, baking powder, baking soda, salt and spices.  Set aside.

Cream together butter and sugars until light and fluffy.  Add pumpkin, egg, vanilla and bourbon, beating until creamy.  Mix in dry ingredients until fully incorporated.  Do not over mix.  Dough will be very sticky. 

Place rounded teaspoonfuls on a cookie sheet lined with parchment.  Flatten slightly.  Bake for 15-20 minutes.  Cookie tops should spring back when touched.  Transfer the cookies to a cooling rack.

frosting
In a medium bowl, cream softened butter and syrup.  Beat in powdered sugar, one cup at a time until smooth and creamy. 

assembly
Once the cookies have cooled, ice generously with maple buttercream, leaving a 1/4 inch border.  Frosting will set in about one hour.  Do not wait to ice the cookies as they will begin to dry out.  The frosting keeps them moist.

Cookies keep in an airtight container for several days, that is, if you don’t eat them first.

*A medium-sized sugar pumpkin, around 4 pounds, yields approximately 1-1/2 cups of mashed pumpkin.  Cut the pumpkin in half, discarding the stem section and stringy insides. In a shallow dish, place the pumpkin halves face down, cover with foil and bake at 375 degrees for 1-1/2 hours or until a fork pierces the skin with no resistance. Once cooled, scoop out the flesh and puree in a food processor or mash with a potato masher. Use this puree in any recipe which calls for canned pumpkin.

figgy piggy chicken

 

ingredients

1/2 pound sliced bacon
4 cloves garlic, thinly sliced lengthwise
one 5 pound free-range whole fryer chicken
10 fresh thyme sprigs
12 fresh black or green figs, quartered
3 tablespoons fresh lemon juice 
coarse sea salt
freshly ground pepper

directions

Preheat oven to 500 degrees Fahrenheit

In Donna Hay’s cookbook, ‘The Instant Cook’, she outlines a method to speed up the cooking time for whole chickens.  I have implemented her technique in this recipe with stellar results.

First rinse the chicken, remove any gizzards and pat dry with paper towels.  Place the bird, breast side down, on a large plate or plastic cutting board.  With sharp kitchen shears, cut through the spine, from tail to neck.  It requires a good measure of elbow grease to cut through the bone and cartilage but can be done.

The result is a flatter bird with more surface area which means faster cooking.  Because the skin and bones remain intact, the meat does not dry out during cooking.  Rub meat with 1-2 teaspoons sea salt and 1/2 teaspoon fresh ground pepper.  Set aside.

In a large, heavy-bottom, high-sided skillet or dutch oven, cook bacon over medium, until lightly crisped.  Transfer to paper towels to drain.  Reserve bacon drippings in skillet.  Add garlic, stirring until golden, about 1 minute.  Transfer to paper towels with bacon. 

Turn heat to medium-high.  Once the bacon fat begins to smoke, add the chicken, breast side down.  Brown for 6 –8 minutes.  Using tongs, turn chicken on its wing side, resting against the wall of the skillet, and brown for 3 –4 minutes.  Repeat on other side.

Place the chicken breast side up in the skillet.  Scatter thyme and figs over the chicken.  Place pan in the oven and roast for about 25 – 30 minutes or until internal temperature registers 165 degrees. 

Transfer chicken and figs to a serving platter.  Deglaze pan with lemon juice by simmering on the stovetop over medium-high heat.  Stir, scraping up crispy brown bits for a minute or so.  Pour over chicken.

To revive bacon, place in oven on low broil for 1 – 2 minutes, watching closely so as not to burn.  Scatter bacon and garlic over the chicken. 

Serve with: roasted cauliflower with kalamata vinaigrette

Drink with a slightly sweet white, preferably with notes of honey and dried honey.  Muscatel or Gewurztraminer are good bets.

recipe adapted from Gourmet magazine, September 2009

bourbon apple pie

yields 8 servings

ingredients

crust
1/2 teaspoon salt
1/3 cup very cold water
1-1/2 cups all-purpose flour
10 tablespoons butter

milk
sugar

filling
2 –3 pounds tart apples such as granny smith, peeled and cut in 1/2” pieces
1/4 cup fresh squeezed lemon juice 
2/3 cup dark brown sugar
1/4 cup all purpose flour
2 tablespoons bourbon (I prefer Maker’s Mark)
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1 tablespoon cold butter, cut in small pieces

directions

Preheat oven to 400 degrees Fahrenheit.

crust
In a small bowl, combine water and salt, to dissolve.  Place bowl in refrigerator until needed. 
Place flour in mixing bowl.  Cut butter into 1 inch pieces and scatter over the flour.  Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces.  Drizzle in chilled salt water, gently tossing with a fork until a shaggy dough begins to form.  Mix gently until dough comes together but is not entirely smooth.  Bits of butter should be visible throughout the dough.
On a lightly floured surface, shape the dough into a 1 inch disk.  Wrap dough in plastic wrap and chill for 2 hours or overnight.
Divide chilled dough in two and place half the dough on a floured surface.  Rewrap the other half and return to refrigerator until ready to use.  Roll dough to 1/8 inch thick, occasionally lifting as you go to prevent sticking.  Use additional flour, as needed.  Carefully transfer the round to a 9-inch pie dish.  Using kitchen shears, remove excess dough leaving a 2 inch overhang.  Cover in plastic wrap and chill while readying the filling.

filling
Place filling ingredients, excluding butter, in a bowl and stir to combine.  Taste and adjust lemon juice, sugar and cinnamon as needed.  Set aside.

assembly
Roll out the second half of dough on a lightly floured surface, to 1/8” thickness.  Pour filling into the crust.  Dot with butter.  Make a hole or ‘x’ in the center of the top crust and carefully place dough over the apples.  Using kitchen shears, remove excess dough, leaving a 2 inch overhang.  Crimp or flute edges according to preference.  Use dough scraps to decorate the crust or keep it rustic, as I did.

Place pie on a rimmed, foil-lined baking sheet.  Brush crust with milk and sprinkle with sugar.  Bake for about one hour, until golden brown.  Tent with foil if crust browns too quickly.
Let pie set for approximately 1 hour.  Serve warm with good quality vanilla ice cream.


Crust adapted from the recipe for ‘flaky tart dough’ in the ‘Tartine’ cookbook by Elisabeth M. Prueitt and Chad Robertson.

homemade applesauce

yields approximately three cups

ingredients

3 lbs apples, peeled, cored and cut in 3/4” chunks
1 cup water
1/4 cup dark brown sugar
1/4 cup fresh squeezed lemon juice
1 tablespoon crystallized ginger, finely chopped

directions

In a heavy bottomed pot, on medium heat, combine all ingredients.  Stir occasionally until the mixture begins to boil.  Reduce heat and simmer for 20 – 30 minutes, or until the apples are quite tender.  Mash to preferred consistency with a potato masher or fork.  Continue simmering until most of the liquid evaporates.  Remove from heat and cool for 30 minutes.  Serve cool or at room temperature.

Keeps for up to three days, refrigerated.  Freezes well.

oven dried apples

 

yields approximately 2 cups

ingredients

4-5 lbs apples
2 lemons or 1/2 cup lemon juice

directions

Preheat oven to 140 - 150 degrees Fahrenheit.
Wash apples, making sure to remove any stickers.  Remove bruised spots from apples.  Peel skin or leave it on, according to preference.  Core the apples and slice them about 1/4 inch thick.  Try to keep the slices similar in thickness to insure even drying time. 

To diminish browning, soak apples for 10 minutes in bowl of cold water and lemon juice. 

Place two cooling racks in two large rimmed cookie sheets.  Arrange apple slices on racks.  It is possible to dry apples without the racks but it will be necessary to occasionally turn the apples to expose the other side. Transfer apples to oven, on two shelves.  Leave oven door slightly ajar to prevent condensation which slows the drying time. 

Apples should dry in approximately 10 hours, possibly longer.  They will be flexible, not brittle, with the consistency of a raisin.  If they feel sticky or if the center is still watery, they need more time.  For crispier apples, leave them in a little longer.

Cool apples to room temperature, about 30 minutes, before storing.  When stored properly, dried apples will keep for six to nine months.

For more information, visit www.pickyourown.org/apples_dried.htm

whole grain scones with oats and apples

 

yields 12 scones

ingredients

1 3/4 cups whole wheat pastry flour (Bob’s Red Mill)
1/2 cup old fashioned rolled oats
1/2 cup oat flour (substitute whole wheat pastry flour, if needed)
1/2 cup unbleached all purpose flour
2/3 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon 
3/4 cup chilled, unsalted butter, cut in 1/2 inch pieces
1 cup dried apples, cut in 1/4 inch pieces 
3/4 cup chilled buttermilk plus additional for glaze
1 large egg

directions

Preheat oven to 375 degrees Fahrenheit.
 
Place the first 9 ingredients in a large bowl, whisking to blend.  With a pastry blender or the back of a fork, cut cold butter into the dry mixture until it resembles coarse crumbs.  Gently stir in the dried apples.

Whisk buttermilk and egg in small bowl.  Add buttermilk mixture to the dry ingredients in a slow, steady stream, tossing with a fork until the wet and dry ingredients are fully incorporated and a dough has formed.  Do not over mix.
   
Transfer the dough to a lightly floured surface.  Knead the dough gently, two or three times.  Divide the dough in half.  With floured hands, pat each half into a 6-inch round, about 3/4 inch thick.  Cut the rounds into 6 wedges.

Place the scones 1 inch apart on a large rimmed baking sheet lined with parchment.  Brush each wedge with buttermilk*.  Bake the scones for 20 minutes or until the edges are lightly browned. 

Serve warm.

*These scones freeze exceptionally well.  After glazing, place unbaked scones in a pan or baking dish with sides and cover well with plastic wrap.  Once frozen, scones can be transferred to an airtight container and frozen for up to one month.  Increase baking time by 5 – 10 minutes.

spaghetti with simple tomato basil sauce, meatballs and fresh peas

yields 4 servings

ingredients

olive oil 
sea salt
2/3 pound fresh peas in pods
1 pound spaghetti (such as barilla plus)
a block of parmesan reggiano, for serving

meatballs
1/2 bunch marjoram, leaves picked, roughly chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup good quality fine bread crumbs*
1/2 cup grated fresh parmesan reggiano
1 large egg, lightly beaten
2 tablespoons olive oil
1/2 pound ground sausage
1/2 pound ground beef

tomato basil sauce
olive oil
2 cloves garlic, peeled and thinly sliced
1 small bunch fresh basil, leaves picked, stalks finely chopped
1 – 28 oz. can good quality plum tomatoes
sea salt and fresh ground black pepper
good quality balsamic vinegar

directions

Shell peas and set aside.

*For bread crumbs, tear half a crusty baguette (preferably day old) into small pieces and pulse until fine in a food processor.  Place in oven on low broil for 2 – 5 minutes, stirring as needed, until evenly browned.  Voila.  Instant bread crumbs.

meatballs
Combine first seven ingredients until well mixed.  With your hands, add ground beef and sausage to the mixture, breaking the meat into smaller chunks.  Claw at the meat rather than kneading it, being careful not to over mix as meat will easily become tough. 

Have a bowl of cold water nearby.  Dip hands in water before pinching off enough meat to gently form 1-1/2 inch balls.  Place meatballs on plate and set aside.

Place each meatball in the ‘cup’ of a cupcake tin, greased with olive oil.  Bake in the oven at 400 degree oven for about 15 minutes or until firm but not solid.  Cut into one meatball to be certain it is fully cooked.  This low-maintenance method eliminates the mess of cooking in the skillet and yields perfect meatballs with uniform color and shape.  For stovetop method, cook in two batches in a a large skillet with two glugs of olive oil, turning to brown evenly.  Once finished, transfer meatballs to a paper towel lined plate. 

At this point, place the spaghetti in a large pot of  boiling water and cook according to package directions, until al dente.

tomato sauce
Heat a medium saucepan and pour in a glug or two of olive oil.  Add sliced garlic and chopped basil stalks, stirring now and then until garlic begins to color.  Sprinkle 2/3 of the basil in the pan.  Add the tomatoes, sauce and all.  Bring to a simmer, breaking up tomatoes with a wooden spoon.  Season to taste.  Add a splash of balsamic vinegar.  Stir and turn heat to medium-low to keep warm.

assembly
Warm meatballs in a large skillet over medium heat.  Divide pasta and meatballs between four plates or bowls.  Spoon over tomato sauce.  Sprinkle remaining basil and a handful of peas over each dish.  Finish with shaved parmesan.

Pairs well with a slightly sweet, fruit forward wine such as prosecco, rose or pinot grigio.

Recipe adapted from ‘Jamie at Home- Cook Your Way to the Good Life’ by Jamie Oliver.

arugula salad with chevre, fresh peas and lemon

yields 4 servings

ingredients

8 oz. arugula, baby or regular
1/2 pound fresh English peas in pods
Juice of 1/2 lemon or about 1 tablespoon
3 tablespoons good quality extra virgin olive oil
4 oz. crumbled chevre, such as Laura Chenel
sea salt and fresh ground pepper

Directions

Wash arugula carefully to remove any dirt or sand.  Gently pat dry with a clean kitchen towel.  Discard any wilted leaves.  Place in a bowl.  Shell peas.  Taste a pea or two.  If the peas are too starchy or not particularly sweet, blanch in a pot of boiling water and rinse with cold water.  Add half of the peas to the arugula.

In a small bowl, whisk together lemon juice, olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon fresh ground pepper.  Taste and adjust seasoning as needed.  Pour dressing over arugula and peas, tossing lightly, to combine.  Place salad on four small plates and sprinkle each with crumbled chevre and remaining peas.  Finish with a touch of fresh ground pepper.

Lovely with a crisp white wine, such as Sauvignon Blanc.