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  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Mashed Potato Pancakes with Sauteed Veggies

2/17/2021

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Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes
1/2 cup all-purpose flour (or, my preference, instant mashed potatoes)
2 large eggs
1 small onion finely diced
1 large carrot grated
1 garlic clove
2 Tbsp finely chopped fresh parsley (o dried equivalent)
salt and pepper
Instructions
  1. Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
  2. Add grated carrots, garlic and sauté until tender, about 5 minutes. Season lightly with salt and pepper. Remove from heat.
  3. Mash or stir together 3 cups mashed potatoes with eggs and flour. Add sautéed veggies and mix well. If the mixture seems too thin, add a little more flour
  4. Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sauté 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed.
  5. Serve immediately or reheat later or let cool and wrap in plastic wrap and freeze.  Serve with condiment of your choice - sour cream is good.

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Maple Bread Pudding

2/3/2021

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Ingredients  
4 to 4 1/2 cups cubed bread*

4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup diced pecans or walnuts, optional*

*Cranberry walnut bread is a great choice for this recipe, but any artisanal bread works well.


Instructions

  1. Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
  2. Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
  3. ​Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts if adding.  Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes — the pudding will settle as it sits; that's OK. Serve immediately, or reheat before serving.
  4. Store, covered, in the refrigerator for 5 days.


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Potato Vegetable Soup

1/20/2021

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Serves 6
Ingredients
1 large onion, sliced
1 cup chopped carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive or grapeseed oil
6 medium to large potatoes, peeled and cut into 1 inch cubes
6 cups vegetable broth
2 cans cannellini beans, rinsed and drained (optional)
1 cup kale
3 Tablespoons lemon juice
Salt and pepper to taste

Preparation


  1. In a large soup pot, cook the potato cubes in 6 cups of broth for 15 minutes.
  2. While the potatoes are cooking, heat the oil to medium high in a pan and add the onion. Sauté for about 5 minutes until slightly soft. Add the carrot, celery and garlic and sauté, stirring frequently, until the onions are translucent (about 10 minutes).
  3. ​ Add the vegetables to the potatoes and reduce the heat to simmer. Continue cooking for 15 minutes.
  4. Add the kale and lemon juice.
  5. ​​If using beans, add to the soup. Pureeing ONE can cannellini beans prior to adding gives the soup a creamy texture. Add salt and pepper to taste.
  6. Cook until the soup is serving temperature and ladle into bowls.

*This soup is great as prepared or with additions such as ham, chicken or sausage.
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Easy Blender Cheese Souffle

1/6/2021

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Ingredients
1 tablespoon butter
6 eggs
½ cup heavy cream (or ½ and ½)
1/4 cup grated
Parmesan cheese
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese or other cheese of your choice)
​11 ounces
cream cheese (or reduced calorie Neufchatel)

Instructions
  1. Preheat oven to 375 degrees.
  2. Butter a 5-cup soufflé dish or casserole or 5-6 individual baking dishes.
  3. Place eggs, cream, Parmesan, mustard, salt and pepper in container of electric blender. Whirl until smooth.
  4. Cut Cheddar cheese into pieces and add piece by piece, to mixture in container while motor is running.
  5. Cut cream cheese into cubes and add to container while motor is running.
  6. Pour mixture into soufflé dish.
  7. Bake in a moderate oven (375 degrees) for 45 minutes for a soft, liquidy center. 50 minutes for a firm soufflé.
  8. Bake individual soufflés for 15 to 20 minutes.
  9. Serve immediately

MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.

SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.  
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Grasshopper Chocolate Chip Tart

12/16/2020

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Serves 8 to 10

For the Crust
 32 chocolate wafer cookies, coarsely broken
5 tablespoons sweet butter, melted and cooled
 
For the Filling
3 large egg yolks
⅓ cup sugar
¼ teaspoon salt
1¾ cups heavy cream, divided
1 .25 oz envelope unflavored gelatin
¼ cup Crème de menthe, plus 2 tablespoons
1 drop green food coloring (optional)
½ cup semisweet chocolate chips
1 small green and white candy cane, broken into small pieces
Sprig of fresh mint
​

1 11” tart pan with removable sides

​Crust
1.    Preheat oven to 350°.
2.    Place the broken wafers in a food processor and process to fine crumbs.  Add the cooled melted butter and pulse to blend.
3.    Press the moist crumb mixture into the bottom and sides of the tart pan.  Bake the crust until it is set, about 10 minutes.  Remove crust to a cooling rack. 

Filling
  1. In a medium bowl, whisk the egg yolks, sugar and salt together until thick and yellow.  Set aside.
  2. Pour ½ cup of cream into a wide saucepan.  Sprinkle the gelatin over the top and let stand for 5 minutes to soften.  Cook over a low heat for about 2 minutes, until almost simmering.  You should see small bubbles forming around the edge of the pan.  Remove from the heat.
  3. Very slowly, whisk 2 tablespoons of the hot cream into the egg mixture to temper it.  Then whisk the entire yolk mixture back into the gelatin saucepan with the cream.  Stirring constantly, cook over a low heat for 3 to 5 minutes.  The sauce should be able to coat the back of a wooden spoon.  Remove from the heat and stir the crème de menthe and food coloring into the mixture.
  4. Place the mixture in the refrigerator for 20 to 30 minutes stirring occasionally, until the mixture is thick but not completely set.
  5. In a large bowl, whip the remaining 1¼ cups of cream with an electric mixer, until it forms soft peaks. 
  6. Stir 1 cup of the whipped cream into the mint mixture to lighten it.
  7. Stir in the chocolate chips.
  8. Fold the remaining whipped cream into the mint mixture.
  9. Spread the mixture into the cooled tart crust.  Refrigerate until fully set and chilled.
  10. Garnish with fresh mint and candy cane pieces.
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Chicken, Shitake and Black Barley Stew

12/9/2020

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Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley


  1. Preheat oven to 350°.
  2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
  3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
  4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
  5. Add the leeks to the Dutch oven and sauté until transparent.
  6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
  7. Add the chicken broth to the mixture and stir well.
  8. Add the herb sprigs.
  9. Gently add the chicken back into the Dutch oven.
  10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
  11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
  12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
  13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
  14. Add the chicken and the vegetables back to the pot and heat through.
  15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
  16. Sprinkle each serving with shredded parsley and serve.
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Maple-Ginger Roasted Carrots

12/2/2020

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Serves: 4-6
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces
¼ to ⅓ cup extra-virgin olive oil
¼ cup pure maple syrup
⅛ teaspoon freshly grated nutmeg
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper
  1. Preheat the oven to 425°.
  2. ​​Place the carrots in a casserole or ceramic baking dish.
  3. Add the nutmeg and the ginger to the olive oil and mix well.
  4. Drizzle the carrots with olive oil mixture.
  5. Sprinkle the carrots with a little salt and a goodly amount of fresh ground black pepper.
  6. Toss the carrots gently.
  7. Roast for 30 minutes
  8. Drizzle with the maple syrup.
  9. Continue to roast until the carrots are tender, but still firm to the fork.
  10. Serve.

Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving.

NOTE: This recipe works beautifully with parsnips too.


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Cranberry Sauce with Port and Cinnamon

11/18/2020

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Makes 2 ½ cups
1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
¾ cup water
¼ cup sugar
  1. Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.
  2. ​Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes.
  3. Add fresh cranberries, ¾ cup water, and sugar; bring to boil, stirring until sugar dissolves.
  4. ​Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes.
  5. Transfer sauce to bowl; cool. Discard cinnamon sticks
NOTE: Place your cranberries, bag and all, in the freezer overnight and then thaw before proceeding. Don’t know the science of it, but the natural flavor and sweetness of the tart berry will intensify.
​ADVANCE PREP: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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Belgian Short Ribs Carbonnade

11/11/2020

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Serves: 4
1 large whole cinnamon stick
2 bay leaves
2 whole star anise
4 whole allspice berries
5 whole black peppercorns
3 tablespoon butter, divided
2 tablespoons canola oil
4 to 4½ lbs. beef short ribs (8)
1 to 1½ large onions, sliced (about 3 cups)
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
2 12-ounce bottles brown ale
1 12-ounce bottle cream stout
2 cups beef broth
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
16 packaged pitted prunes
⅓ cup brown sugar, packed
Salt and pepper to taste
Chopped fresh Italian parsley
4 cups cooked wide egg noodles

Cheesecloth, spice sock o bag

  1. Wrap cinnamon stick, bay leaves, star anise, allspice and peppercorns in piece of cheesecloth or a spice sock or bag. Tie to secure; set aside.
  2. ​ Melt 1 tablespoon butter with oil in heavy large pot or Dutch oven over medium-high heat until butter starts to brown.
  3. Sprinkle short ribs with salt and freshly ground black pepper. Working in batches if necessary, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.
  4. ​Add onion to same pot and sauté over medium-high heat until transparent, about 5 minutes.
  5. Add spice packet and Worcestershire sauce; stir 1 minute.
  6. ​Add the ale, stout, broth, vinegar and brown sugar, stirring well and bring to a boil. Immediately lower to a simmer.
  7. In a small bowl, melt the remaining 2 tablespoons of butter. Whisk in the flour until you create a roux. Add 2 to 4 tablespoons of the hot simmering liquid ale/stout/broth. Continue to whisk until fully incorporated.
  8. ​Add the roux to the simmering pot and continue to whisk until all are one.
  9. Add the mustard and brown sugar and blend it into the mixture well. Then add the prunes.
  10. ​Bring all back to a simmer. Cover and let continue to cook over low heat for about 2½ hours with an occasional stir.
  11. When the ribs are so tender that they could fall away from the bones, remove the spice packet and discard. Remove the ribs from the stew to a holding bowl.
  12. ​Set a large sieve over a large bowl and strain the stew broth. Reserve the solids.
  13. Extract cooking liquids from the fat (see note). Return the liquids to the same pot and reduce, at a high simmer, to about 4 cups, approximately 15 minutes.
  14. ​Return the short ribs to the pot with the reserved solids.
  15. Adjust the seasonings to taste and reheat for about 10 minutes.
  16. ​Place the warm wide ribbon noodles in a large serving bowl. Add the short ribs, sprinkle with parsley and serve.
​NOTE: There are a multitude of fat separators on the market. The first I found to be simple, easy and effective to use is the Swing-Away. I see now that there are others that operate on the same principle.
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Curried Carrot Soup with Coconut Milk

11/4/2020

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Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces
8 to 10 cups chicken or vegetable broth
1 teaspoon 5 spice powder
1 teaspoon curry powder
2 tablespoons minced ginger
2 – 2½ cups unsweetened coconut milk
½ teaspoon sea salt
½ cup shredded cilantro, plus 16 whole leaves
  1. Place carrots, broth and spices in a large soup pot. Bring to a boil and immediately reduce to a simmer.
  2. ​Stirring occasionally, continue to simmer for 30 to 40 minutes, until the carrots can be pierced easily with a toothpick.
  3. Remove the pot from the heat and let cool down.
  4. ​Transfer in batches to a blender or food processor and process until smoothly puréed. Transfer each pureed batch to a large bowl.
  5. When all batches are processed, return the puréed soup to the soup pot.
  6. ​Gently return the soup to a low simmer.
  7. Add the coconut milk, salt and the shredded cilantro and mix well.
  8. ​​Ladle into serving bowls and garnish with whole cilantro leaves.




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Creamy Lamb and Leek Stew

10/28/2020

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Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley


  1. Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
  2. ​Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
  3. Scrape down the side of the casserole, adding a little more oil if required.
  4. ​Sauté the leeks in the casserole until transparent.
  5. Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
  6. ​​Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
  7. Continue to cook until the lamb is tender, 35 to 45 minutes.
  8. ​Separately, cream the butter with the flour medium bowl.
  9. Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
  10. ​About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
  11. When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
  12. ​Remove the casserole from the heat. Whisk the cream into the remaining liquids.
  13. Test the seasoning and adjust if required.
  14. ​​Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.


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Hartford Election Cake

10/21/2020

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Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted
  1. Mix the yeast with the heated milk and set aside.
  2. Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
  3. In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
  4. Add eggs and beat for two more minutes.
  5. Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
  6. Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
  7. Transfer to a stand mixer with a dough hook.
  8. Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
  9. Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
  10. While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
  11. Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
  12. Scrape the mixture into the prepared Bundt pan.
  13. Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
  14. Preheat oven to 350 degrees F.
  15. Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
  16. Remove from oven and brush with the melted butter.
  17. Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

  1. Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
  2. Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.




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Creamy Pumpkin and Leek Soup

10/14/2020

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Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro
  1. Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
  2. ​​Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
  3. Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
  4. ​Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
  5. Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
  6. ​Add the milk and the shredded cilantro, stirring them in well.
  7. Cook for about 20 minutes, until all the flavors have melded.
  8. ​Season as necessary with salt and pepper.
  9. Pour into tureen or bowls.
  10. ​Serve with garnishes.
*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

  1. Preheat oven to 400◦.
  2. Wash pumpkin and cut into quarters
  3. Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
  4. Place the pumpkin slices on a non-stick or a foil lined baking sheet.
  5. ​Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
  6. Turn the slices over and repeat the spraying and sprinkling
  7. ​Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
  8. Remove to a cooling dish until ready to use or serve.
​Note: To freeze for later use, remove the rind and cut into large pieces.




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Apple Cake

10/7/2020

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Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt
3 large eggs
¼ teaspoon pure almond extract
Confectioners’ sugar & freshly grated nutmeg


  1. Preheat the oven to 350°.
  2. Grease the bottom and side of an 8-inch spring-form pan generously.
  3. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  4. ​ In a small bowl, whisk the flour with the cinnamon, ground nutmeg and salt. Set aside.
  5. In a medium bowl, using an electric mixer with a whisk, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
  6. Add the dry ingredients and whisk together until the batter is smooth.
  7. Arrange the apples in the prepared pan in even layers of concentric circles. Use the smaller pieces for the center.
  8. Pour the batter evenly over them. Tap it lightly to settle the batter. Let stand for up to 10 minutes to allow the batter to penetrate the layers of apples.
  9. Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
  10. Dust with confectioners’ sugar and then with freshly grated nutmeg.
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MARA’S GLUTEN-FREE POTATO PIZZA

9/30/2020

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MARA’S GLUTEN-FREE POTATO PIZZA
Serves 4
Time: 1½ hours

1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped)
7 oz. sliced smoked scamorza* cheese
½ cup gluten-free brown rice flour
¼ cup grated Parmesan cheese
1 extra large egg, lightly beaten
1½ cups cherry tomatoes, halved
1 tablespoon of salted capers, rinsed and dried
½ teaspoon of dried oregano
12 fresh basil leaves
12 pitted and sliced Taggiasche olives
Extra virgin olive oil
Salt


  1. Wash the potatoes.  Put them in a pot and cover them with cold water.  Bring to a boil and then cook for about 35 minutes until cooked.  They will be done when you can pierce easily with a fork.
  2. Drain the potatoes.  When cooled, peel them and cube them.
  3. Puree the potatoes in a food processor or with a potato masher.
  4. Knead the mashed potatoes with the flour, parmesan and egg into a dough.
  5. Roll out the dough until it is the size of a 24” diameter pizza pan.
  6. Preheat the oven to 400°F.
  7. Cook the rolled-out dough on its pizza pan for 15 minutes.  Remove from the oven and cover it with slices of scamorza, the cherry tomatoes, the dried oregano and the capers.  Drizzle with 2 tablespoons of olive oil.
  8. Return to the oven for a final 5 minutes.
  9. Arrange the slices of olives and the whole basil leaves.
  10. Slice and serve.
 
*Scamorza cheese is a smoked white semi-soft cheese.  It is possible to substitute with a good, well-drained mozzarella.
 
Variations:
  1. Replace the cherry tomatoes with 2 grilled peppers cut to strips and add 20 grams of anchovy fillets in oil.
  2. Substitute Scamorza with Mozzarella or Taleggio cheese and substitute the oregano with rosemary.  Or just add the rosemary.
  3. Substitute the capers with thinly sliced red onions.
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Creamy Corn Soup

9/23/2020

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Serves 4
3 cups milk
2 to 2½ cups fresh corn kernels
1 medium onion, chopped
2 medium potatoes, cooked and cubed
I teaspoon lemon juice
¼ teaspoon chili paste or Tabasco sauce
1 cup light cream, room temperature
Salt & freshly ground pepper to taste

Garnish options:
¼ cup crumbled bacon
¼ cup shredded basil
¼ cup shredded dill
¼ cup chervil
¼ cup marjoram



  1. Place the milk, corn, onions, potatoes, lemon juice and chili paste in a food processor or a blender. Process until completely puréed.
  2. Pour the purée into a soup pot and gently bring to a boil, stirring frequently. Simmer about 15 minutes, until the onions have been fully cooked. Continue stirring frequently.
  3. ​Add the salt and pepper to taste.
  4. Slowly add the light cream, continuing to stir.
  5. ​ ​Ladle into soup bowls. Sprinkle with the garnish of your choice and serve.
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Caramelized Onions

9/16/2020

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Makes 2 cups
2 tablespoons unsalted butter
2 tablespoons light vegetable oil
1 teaspoon salt
2 teaspoons brown sugar
4 lbs. onions (Spanish are best if you can find them. Yellow are good.)
2 tablespoons water
Freshly ground black pepper

  1. Prepare the onions by cutting off root end; halving onion from stem to stern; peel papery covering; placing cut side down on cutting surface and slicing into ¼ inch slices.
  2. ​Heat the butter and oil over high heat in a very large skillet.
  3. When the foam subsides, add salt, brown sugar and stir.
  4. ​Add the onions, stirring gently to coat them with the mixture. Stirring occasionally, continue to cook until onions begin to soften and release some additional moisture, approximately 5 minutes
  5. Reduce heat to medium. Continue to cook approximately 40 minutes, stirring frequently, until onions are deeply browned and a little sticky. Take care not to scorch the onions. If they begin sizzling reduce the heat. If they are not browning after about 20 minutes, raise the heat.
  6. ​​Remove the skillet from the heat and add the water, stirring gently but well. Season with freshly ground black pepper.
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Honey Bear Squash Roasted in Honey, Nutmeg and Sage

9/9/2020

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4 to 8 servings
4 small Honey Bear squash
2 tablespoons extra-virgin olive oil
2 tablespoons melted butter
2 tablespoons honey
¼ teaspoon grated fresh nutmeg
10 small to medium sage leaves, shredded
Salt and freshly ground black pepper


  1. Preheat the oven to 400°.
  2. Remove the top of the squash as you would a pumpkin top. Reserve the top if desired for serving. Scoop out the seeds. Score the interior flesh of the squash so it can absorb the seasoning.
  3. Place oil, butter, honey, nutmeg, sage, salt and pepper in a small sealable jar. Shake well.
  4. Place the squash cut side up in an oven-proof ceramic baking dish. Distribute the the prepared seasoning liquids into the hollowed squash. Top with the reserved squash lids if desired.
  5. Place baking dish into the oven. Turn oven down to 350°. Bake for 25 to 35 minutes depending on their size.
  6. Remove from the oven, let stand for 5 minutes then serve.
​NOTE: If you prefer smaller portions or have larger squash, carefully drain the liquid into a measuring cup, cut the squash in half and serve with the liquids on the side.
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Tomato Tart with Goat Cheese and Caramelized Onion

9/2/2020

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Picture
Serves 4
Crust:*
1¼ cups all-purpose flour, plus more for dusting and rolling out
¼ teaspoon salt
8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces
2 to 4 tablespoons ice water

Caramelized Onions:
large Spanish or yellow onions, sliced stem to root in ¼ inch thick
3 tablespoons butter
1 tablespoon good green olive oil
1 tablespoon brown sugar
½ teaspoon salt
1 tablespoon of water

Tart:
1 egg, beaten with 1 teaspoon cold water
½ to ¾ cup soft goat cheese, room temperature
2½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve.
12 large and 24 small fresh basil leaves, whole
9 inch tart pan with removable rim
Caramelized Onions:

  1. Heat the butter and the olive oil in a large skillet over high heat. When the foam subsides, add the sugar and the salt and stir together well.
  2. Add the onions, stirring and tossing to coat them with the butter mixture. Stir gently and frequently for 5 minutes.
  3. Lower the heat to medium. Continue to cook approximately 40 minutes, stirring frequently, until onions are deeply browned and a little sticky. Take care not to scorch the onions.
  4. Remove the skillet from the heat. Add the water and stir well.
  5. ​Set aside.
Crust:*

  1. Mix the flour and salt in a processor.
  2. Add the butter while processing
  3. Add the 1 to 2 tablespoons of ice water as needed, be sparing, you can always add more.
  4. Process a few moments until the dough comes together. If the dough is still too crumbly, as a little more of the ice water.
  5. Remove the dough and flatten into a circular disk, cover with plastic wrap and refrigerate for at least 30 minutes.
Tart Assembly:

  1. Preheat oven to 450°.
  2. Roll out dough and press into a 9” tart pan.
  3. Bake the crust for 3 minutes, just to set it.
  4. Spread the goat cheese across the bottom of the crust.
  5. Spoon the caramelized onions on top of the goat cheese evenly.
  6. Arrange the sliced tomatoes in a top layer over the onions. Place the large basil leaves across all.
  7. Brush the rim of the crust with the egg wash lightly.
  8. ​Bake in the oven for 15 to 20 minutes until the tomatoes are soft and the crust is golden brown.
Note: *Frozen pie dough works very well if you’re short of time.
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Maple Bacon Toffee

8/26/2020

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Picture
Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced
2½ teaspoons smoked paprika
½ teaspoon sea salt
Scant ½ teaspoon baking soda
1¼ cups sugar
3 tablespoons maple syrup
¼ cup unsalted butter (½ stick)
⅓ cup cold water, plus a small jar full

Candy thermometer
13”X 18” baking pan with lip
Parchment paper or silicone baking mat
  1. Line the baking sheet with parchment paper or a silicone mat.
  2. ​Place the minced bacon into a small bowl and sprinkle it with the paprika, salt and baking soda, toss to mix. Set the bowl aside.
  3. Place the sugar, maple syrup and the ⅓ cup of water in a small non-reactive saucepan, stirring together well. Clip the candy thermometer to the side of the saucepan.
  4. ​Bring the mixture to a boil over medium heat. As needed, use the pastry brush dipped in cold water jar to brush any sugar crystals from the sides of the pan.
  5. When the sugar has completely dissolved, the mixture is bubbling and the thermometer reads about 285°, raise the heat to medium high.
  6. Add the butter in 4 equal parts, one part at a time, allowing each to melt thoroughly before adding the next. Stir often.
  7. When the thermometer reaches about 300° remove the saucepan from the heat. Handle it carefully as it is now very, very hot.
  8. Stir in the bacon paprika mixture.
  9. Staying careful, pour the liquid candy into the lined baking sheet. Spread the mixture as needed to smooth it out across the sheet.
  10. Let the toffee cool thoroughly, at least 20 minutes. Place the sheet in the refrigerator for another 20 minutes. Prepare a clean place on the counter or another baking sheet with a non-fuzzy dishcloth. Invert the toffee over the prepared place, remove the parchment paper and break toffee into pieces.
Toffee will keep up to a week in a sealed container in the refrigerator.


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Red (or Yellow) Pepper Soup

8/19/2020

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Picture
16 servings

Ingredients
5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups)
3 tablespoons olive oil, or just enough to sauté
6 large garlic cloves, minced
½ cup dry white wine (careful of choice of sweetness depending on peppers and onions)
9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups)
4 cups chicken broth or water
Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb

Directions
  1. Taste the onions and peppers before you start.
  2. ​ In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in oil until just limp. Stir occasionally, 8-10 minutes.
  3. Stir in garlic; cook 2 minutes – stirring constantly.
  4. ​​Add wine. Bring to a boil, and then reduce heat and simmer until liquid is reduced to 1 tablespoon.
  5. Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
  6. Blend/food process in batches.
  7. Add salt and pepper to taste.
  8. Serve warm, room temperature or cold. Garnish if desired.
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Blueberry Salsa

8/12/2020

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Picture
adapted by Kay Carroll
 Makes approximately 3 cups

2 cups fresh blueberries, washed
½ to ¾ yellow bell pepper, diced
¼ red onion, diced
1 medium jalapeno, diced
¼ cup freshly shredded cilantro
1 tablespoon good green olive oil
Sea salt to taste
Juice of 2 medium limes


  1. Place all the ingredients except the lime juice in a large bowl. Toss lightly.
  2. Set aside until ready to serve.
  3. When ready to serve, drizzle with the lime juice and toss again.
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Slow Cooker Roasted Beets

7/29/2020

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Picture
Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry)
1½ tablespoon sea salt, scattered on a paper towel
5 teaspoons olive oil, divided
Ten square sheets of foil, approximately 8” X 8”
  1. Roll each beet in around the salt.
  2. ​Place each beet in a square of foil.
  3. Drizzle ½ teaspoon of olive oil over each beet and then seal the foil around the beet.
  4. Place the wrapped beets in a slow cooker, cover and cook on high for 4 to 4 1/2 hours, until the beets are tender.
  5. Using tongs, remove the hot beets from the cooker and place them into a bowl to catch any drippings.
  6. When they are cool enough to handle, remove the foil. Trim the top and any remaining roots, then slip the skins off. Slice and eat or use in a recipe.
​​
*Leave about an inch of the stem attached to the root.
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Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

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Picture
Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving
  1. Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
  2. Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
  3. Reduce the speed to low and gradually add the heavy cream.
  4. Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
  5. Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
  6. Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
  7. Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
  8. Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
  9. Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
  10. Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
  11. Drizzle ¼ cup of the consistency loosened lemon curd on top.
  12. Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
  13. Add another layer of graham crackers as before.
  14. Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
  15. Cover and freeze for at least 6 hours.
  16. Cover and chill the remaining jam until ready to serve.
  17. Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
  18. Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
  19. Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
  20. Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
  21. Slice as you would a pound cake and serve with more fresh blueberries.


ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.



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Old Fashioned Strawberry Ice Cream

7/15/2020

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Picture
  1. Makes 1¼ quarts

1 pint strawberries, washed, hulled and halved
1 cup granulated sugar, divided
1 large egg
1 cup half and half
1 teaspoon vanilla extract
3 cups heavy cream

Cheesecloth, optional
Additional strawberries for garnish, optional
  1. Place the berries in a double boiler with ½ cup of sugar. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the fruit is very soft.
  2. ​Puree the fruit in a blender.
  3. If you prefer, you can now strain the mixture through cheesecloth to remove the seeds, but it is not necessary.
  4. ​Transfer the puree to a bowl and cool in the refrigerator.
  5. Place the remaining sugar, egg, half and half and the vanilla extract in a blender and blend until the mixture is smooth and the sugar is dissolved.
  6. Slowly, while the blender is running on its slowest speed, add the heavy cream.
  7. Transfer the mixture to your ice cream freezer and process according to your machine’s instructions.
  8. When the ice cream is about half frozen, add the fruit puree and continue the freezing as recommended by your machine’s instructions.
  9. Garnish and serve.
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