Recipe by Anna Gill
Serves 4 1 tablespoon chopped fresh thyme 1 ½ teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground pink peppercorns 1 1-pound center-cut bison tenderloin at room temperature 10 4-inch sprigs fresh rosemary 1 tablespoon olive oil 1 tablespoon unsalted butter HORSERADISH CREAM Makes about ⅔ cup ½ cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces) 1 tablespoons prepared horseradish , drained if necessary 1½ tablespoons coarsely ground pink peppercorns Pinch Kosher salt 1. Preheat oven to 375°. 2. Combine first 5 ingredients and rub all over meat, pressing to adhere. Wrap in plastic wrap and refrigerate for at least 1 and up to 24 hours. Bring to room temperature 1 hour before cooking. 3. Place 5 rosemary sprigs in the bottom of a large roasting pan. 4. Heat oil and butter in a 12 inch skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan. 5. Roast meat until an instant-read thermometer inserted into thickest part of roast registers 140° to 145° for medium-rare, about 25 minutes*. 6. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream (see recipe below). ADVANCE PREPARATION: The tenderloin can be seasoned and refrigerated up to 24 hours in advance. HORSERADISH CREAM 1. Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, about 1 to2 minutes. 2. Fold in horseradish and peppercorns. Season with salt. ADVANCE PREPARATION: Sauce can be made up to 3 days in advance, cover and refrigerate. Bring to room temperature when needed.
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Recipe by Anna Gill
Serves 6 to 8 Requires eight hours to marinate 6 Tablespoons crushed dried peppercorns, a mixture of white, black, green and pink* 1 Tablespoon fresh rosemary leaves (or 1½ teaspoons dried) ½ cup fresh mint leaves 5 cloves garlic, crushed ½ cup raspberry vinegar ½ cup lite soy sauce 1 cup dry red wine 1 de-boned but not yet tied leg of lamb, about 5 pounds after boning 3 tablespoons Dijon mustard 1. Combine 1 tablespoon of the crushed peppercorns with the rosemary, mint, garlic, vinegar, soy sauce and red wine in a large plastic bag and mix well. Add the untied lamb and marinate for 8 hours. Turn the bag and its contents periodically. 2. Reserving the marinade, remove roast from the marinade and drain. Roll and tie the roast with kitchen twine. Place the roast in a relatively shallow roasting pan. 3. Preheat the oven to 350o.F 4. Spread the mustard over the top and sides meat as evenly as possible and pat the remaining peppercorns into the mustard. 5. Pour the reserved marinade around, but not on top of the roast. 6. Roast the lamb for 18 to 20 minutes per pound, or approximately 1 ½ hours for a medium rare roast. Remember to adjust these temperatures for your particular oven. *Pink peppercorns are actually the berry of a shrub called Schinus-molle, but are called peppercorns, taste peppery and are used accordingly. Recipe by Anna Gill
Makes 16 two-inch squares 4 tablespoons (½ stick) butter, plus extra for greasing the pan 1 pound semisweet or bittersweet chocolate 1 (14-ounce) can sweetened condensed milk 1/8 teaspoon salt (optional) ½ cup chopped nuts (optional) 1. Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan. 2. In a microwave on low power, melt the chocolate slowly in multiple bursts. You want it melted, but not hot. (You can also use a double boiler or a metal bowl set over not in simmering water. 3. Add all other ingredients except the nuts. Mix gently until well combined. 4. Mix in nuts, if using. 5. Scrape mixture into prepared pan. 6. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares. Recipe by Anna Gill
Serves: 4 ½ cup olive oil 1 carrot diced 1 onion, diced 1 celery stalk, diced 3 fresh or canned plum tomatoes, peeled 2 potatoes, skin on, coarsely chopped 1 sprig of fresh thyme 7 ½ cups Tuscan kale, shredded 1 cup white cannellini beans (if dried, soak overnight in water and drain) 4 thick slices country bread 1. Heat oil in a large sauce pot. 2. Add carrot, onion and celery. Cook over a low heat, stirring occasionally, for about 5 minutes. 3. Add tomatoes, potatoes and thyme sprig and mix together. Cook gently for an additional 5 minutes. 4. Add the beans, kale and a little salt. Mix together. 5. Add the water and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 2 hours. 6. Preheat oven to 350o. 7. Place bread slices in the bottom of a large casserole or oven-proof container. Ladle in the soup and cook in the oven for 10 minutes. 8. Season with pepper and serve. Recipe by Anna Gill
Makes 1 -9 inch pie 1 – unbaked, cold 9” pie pastry shell 2 large eggs, 4 cups rhubarb, cut into 1 to 1½ inch pieces ⅔ cups golden brown sugar 1 teaspoon lemon zest Pinch of salt 1. Preheat oven to 425 degrees 2. Beat the eggs in a small bowl with a fork lightly and set aside. 3. Add the rhubarb, sugar, lemon zest and salt to a large bowl and mix. Let the mixture set for about 10 minutes. 4. Pour the rhubarb mixture into the pie shell. Gently pour the eggs on top of the vegetable. 5. Bake at 425 degrees for 10 minutes. 6. Reduce the oven temperature to 400 and bake for another 5 minutes. 7. Gently place a crust protector or aluminum foil around the edges of the crust and continue to bake for another 25 minutes until it is bubbling lightly and set in the middle. 8. Cool on a rack. 9. Serve with whipped cream. Recipe by Anna Gill
Serves: 4 to 5 1 cup red quinoa 2 cups water ½ small zucchini, diced small ½ small yellow squash, diced small 3 to 4 stalks fennel, diced small 1 cup snow pea shoots ¼ cup good green olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1. Cook the quinoa in water according to the package directions. Set aside to cool. 2. In a small jar, mix the olive oil, lemon juice and mustard. Shake hard and set aside. 3. Mix the diced vegetables with the cooled quinoa gently. 4. Drizzle the dressing over the top and toss again. 5. Dish the salad into serving bowls. Garnish with the shoots and serve. Recipe by Anna Gill
Serves: 4 ½ cup Red Quinoa 1¼ cup low sodium chicken broth 1 shallot, finely minced ¼ cup organic pumpkin seeds 1 tablespoon chopped fresh mint or flat-leaf parsley 1. Add the chicken broth and the quinoa to a one quart saucepan. 2. Bring the mixture to a boil. Reduce heat to a simmer and cover. Cook until the broth has almost been absorbed (you should be able to see a little bit of the broth at the bottom and the little white tails of the grain should be visible). 3. Add the shallots and the pumpkin seeds. Recover the saucepan and let the remainder of the broth be absorbed. Serve immediately. Recipe by Anna Gill
Makes one 8 inch cake 1 cup sugar, sifted 1 cup cake flour, sifted ¼ teaspoon baking powder 3 egg whites, beaten with a fork 2 tablespoons melted butter 1¼ cups fresh de-stemmed red currants, plus three or four stems of berries for garnish Confection sugar 1. Preheat oven to 350o. 2. Butter an 8 inch cake pan and set aside. 3. Sift pre-individually sifted sugar and flour together into a large mixing bowl. 4. Add the baking powder and mix. 5. Add the egg whites and the butter. Mix well. 6. Add the 1¼ cups red currants and stir gently. Gently pour the batter into the prepared pan. Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. 7. Remove pan to a cooling rack. 8. When cool, turn the cake out onto a serving plate. Dust with confectioners’ sugar and decorate with the remaining currant berries. Recipe by Anna Gill
Serves: 4 ½ cup unsweetened natural cocoa powder 3 teaspoons granulated sugar Pinch table salt 4 cups whole milk, at room temperature if possible ½ teaspoon vanilla extract 4 heaping tablespoons fresh whipped cream ¼ cup milk chocolate shavings 1. Place the cocoa powder, sugar, and salt in a medium saucepan. 2. Add in ¼ cup of the milk and whisk constantly until the mixture is smooth and free of lumps. 3. Add the remaining milk and the vanilla. Whisk to combine. 4. Set the pan over medium to medium-high heat and cook, whisking frequently, until hot, 4 to 5 minutes. For best flavor, do not let the cocoa boil. 5. Pour the heated liquid into serving cups or mugs. Top with chocolate shavings and whipped cream before serving. Recipe by Anna Gill
Serves: 8 2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute. Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and serve. VARIATION: Pour the finished custard into 8 ¾ cup ramekins for individual servings and decorate as above. Recipe by Anna Gill
Serves: 5 5 to 6 fresh ramp bulbs 20 oz. Shitake mushroom, cleaned and sliced ¼ inch thick 5 thick slices of bacon (non-flavored), diced 1. Clean, trim and slice the ramp bulbs like a scallion or leek. Slice them on the diagonal and set aside. 2. Place bacon in a large skillet over medium high heat. Cook until the bacon is almost done but not overly crisp. Remove the bacon with a slotted spoon to a small bowl. 3. Lower the heat under the skillet. Place the mushrooms and the ramps in the same skillet with the remaining bacon fat and sauté them, stirring gently until the mushrooms begin to release their own moisture. 4. Add the bacon back to the mixture and season with salt (remember the bacon) and freshly ground pepper. 5. When the mushrooms have reclaimed their moisture, place mixture in a serving dish and serve. NOTE: Baby Portobello or white button mushrooms will work as well, but the unique flavor of the ramp is a good match for the dense Shitake. Recipe by Anna Gill
Serves 4 SALAD 4 cups baby arugala 10 small red radishes, washed and quartered ¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed 1 small zucchini, quartered lengthwise and cut into 1½ inch pieces ¼ lb. feta cheese, crumbled 3- 4 tablespoons Lemon Vinaigrette - recipe follows LEMON VINAIGRETTE Makes 1 cup 3 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard ½ teaspoon sugar ¼ teaspoon salt ⅛ teaspoon freshly ground pepper ½ cup vegetable oil LEMON VINIAGRETTE 1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended. 2. Keep refrigerated in a tight lidded jar for up to one week. SALAD 1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl. 2. Top with the feta cheese. 3. Drizzle just enough vinaigrette over the top to lightly cover. 4. Toss well and serve. Recipe by Anna Gill
Serves: 4 1 tablespoon light olive oil 2 tablespoons minced shallots 3 tablespoons pine nuts 3 tablespoons diced dried apricots 1/8 teaspoon ground allspice 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger Pinch of cloves Pinch of nutmeg ½ teaspoon salt 1 cup quinoa 2 cups chicken or vegetable broth ½ cup red currants 2 tablespoons minced parsley 1. Heat the oil in a large sauté pan. 2. Add the shallots and sauté until translucent, about 8 minutes. 3. Add the pine nuts and sauté until the pine nuts are golden, about 2 minutes. 4. Add the apricots, all the spices and the salt. Mix well. 5. Add the quinoa and stir until the grains are coated. 6. Stir in the chicken broth. Bring to a boil, reduce heat to a low simmer and cook until the liquid is absorbed, approximately 20 to 25 minutes. 7. Stir in the currants. Place mixture in a serving bowl and sprinkle with the parsley. Serve. Recipe by Anna Gill
Serves: 8 1½ cup quinoa (regular, red or black) 3 cups chicken broth or water 2 to 3 tablespoons of butter, divided 1 tablespoon lite neutral oil 4 to 5 medium leeks, washed, trimmed and thinly sliced 1½ cup dried cranberries 1 cup pumpkin seeds 1 small zucchini, diced ½ cup shredded parsley 1 teaspoon salt ½ teaspoon freshly ground black pepper 1. Preheat oven to 350◦. 2. Using 1 tablespoon of butter, grease a 8 X 8 inch glass or ceramic baking dish and set aside. 3. Bring the chicken broth or water to a boil in a 2 quart pot. 4. Cook the quinoa, according to the packaging instructions in the broth or water until most of the liquid is absorbed. 5. Meanwhile, heat 2 tablespoons of the butter in a saucepan. Add the leeks and sauté until just translucent. 6. Add the cranberries, zucchini, pumpkin seeds and the salt and pepper. 7. Add the leek and cranberry mixture to the cooked quinoa and mix gently. 8. Spoon the quinoa mixture into the prepared baking dish. Place the dish in the preheated oven and baking for about 15minutes. ADVANCED PREPARATION: Stuffing can be prepared up to two days in advance and gently reheated twenty minutes before serving. Recipe by Anna Gill
Serves 4 ¾ cup Kosher salt 6 tablespoons brown sugar 1 tablespoon grated lime zest* 4 bone-in rib pork chops, at least 1½ inches thick Olive oil 1 recipe spice rub or 4 tablespoons freshly & coarsely ground black pepper Dissolve salt, brown sugar and zest in 3 quarts of cold water in a 2 gallon zip-lock plastic bag. Press out as much air as possible. Add chops, seal bag and brine for 1 hour in the refrigerator. Remove chops from the brine. Dry thoroughly with paper towels. Brush chops with a light coating of olive oil. Coat chops with rub or freshly ground pepper. Preheat grill on high for 15 minutes. Turn grill down to low. Place chops on the hottest part of the grill and cook for 4 minutes per side. Turn again and cook another 3 minutes per side. Move chops to a platter. Tent with foil. REST FOR 5 FULL MINUTES before serving. *The new plane-type zesters are wonderful for this job. Recipe by Barbara Mojon Gugnoni
FOR THE PIE PART: 2 cups flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1 1/2 cups (12 oz) fresh or canned pumpkin puree 2 Tbsp. pure maple syrup 3/4 cup brown sugar 1/4 cup white sugar 1 stick (4 oz) unsalted butter, melted and cooled 1 tsp vanilla 2 Tbsp. fresh apple cider 1 eggs plus 1 egg yolk, room temperature FOR THE FILLING: 1 (8 oz.) package cream cheese, softened 1 (4 oz.) stick unsalted butter, softened 1 Tbsp. (or to taste) pure maple syrup 1 tsp. vanilla 1 1/2 - 2 cups confectionary sugar *Try to use local ingredients when possible. For this recipe you can use Brookside Farm maple syrup, eggs from one of the Litchfield Farmer's Market vendors, cooked and pureed pumpkin flesh from Wild Carrot Farms sugar pumpkins and cider from one of our local cider mills. FOR THE PIE 1. Combine pumpkin and maple syrup in a small saucepan and cook over medium heat stirring constantly until reduced to approximately 1 cup. Let cool completely. 2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. 3. Combine first seven dry ingredients in a medium size bowl and whisk to blend. 4. In a large bowl whisk together really well the cooled, melted butter and the sugars. Add the vanilla and cider and whisk to blend. Add the egg and yolk and whisk until completely combined. Add cooled pumpkin and whisk to blend. 5. Add dry ingredients to wet in two additions, stirring after each addition until all dry ingredients are well blended into the wet. 6. Using a small ice cream scoop or a tablespoon, drop rounded dough onto prepared pans. Bake for 13-17 minutes until cookies are puffed and golden brown. Cool completely. When cooled, spread filling on the flat underside of one cookie and sandwich with another cookie to make one whoopie pie. FOR THE FILLING 1. Beat cream cheese and butter in bowl of electric mixer or use a hand-held mixer. 2. Add maple syrup and vanilla and mix. 3. Gradually add sugar and beat until spreading consistency. Recipe by Anna Gill
Serves: 4 1 Spanish onion, diced 2 tablespoons olive oil 3 tablespoons butter ½ cup dry white wine 3 cups roasted pumpkin, plus 2 cups in 1½ - 2 inch cubes 1 cup arborio rice 3 to 5 cups chicken or vegetable broth, hot salt and freshly ground pepper to taste ½ cup golden sultanas ½ teaspoon cinnamon ¼ teaspoon grated nutmeg 1 tablespoon fresh shredded sage, divided, plus leaves for garnish ½ cup grated Parmesan cheese 1. Coat the bottom of a large, deep skillet with olive oil over a medium flame. 2. Add half the butter. 3. When the butter has melted and the foamy bubbles have subsided, add the onions. Sauté the onions until they are soft and transparent. 4. Add the rice and stir until the grains are completely coated with the mixture of oil and butter. Continue to stir and cook over a medium heat for approximately 4 minutes. 5. Add the wine, stirring constantly. 6. When the rice has absorbed the liquid, add the 3 cups of roasted pumpkin to the rice and continue to stir while adding a cup of the hot broth. 7. Continue stirring. As the rice absorbs the liquid, but before the pan is dry, add another cup of hot broth, the salt, fresh pepper, sultanas, cinnamon, nutmeg and half the shredded sage. 8. Continue cooking and stirring. As each cup of liquid has been absorbed, add another until the rice grains are internally moist, but still with a slight firmness to the bite, al dente. About 25 minutes. Remove from the heat. 9. Add the remaining butter, shredded sage and the cheese stirring gently until blended. 10 Add the remaining 2 cups of chunked pumpkin. Mix lightly and remove to a serving bowl. 11. Garnish with the sage leaves and serve. VARIATIONS: Toss in a handful of roasted or toasted pumpkin seeds at the end. Recipe by Anna Gill
Serves: 8 FOR THE ALL-BUTTER PIE CRUST (WITH VARIATIONS) Yield: 1, 10 inch pie crust (can be doubled) 1¼cups all-purpose flour ¼ teaspoon salt 10 tablespoons unsalted butter, preferably a European-style butter like Plugra, cut into ½-inch pieces and re-chilled 2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier) FOR THE PIE Nonstick vegetable oil spray 1 All Butter Pie Crust dough disk (two recipes if making crust maple leaves) 1 (15-ounce) can pure pumpkin ¾ cup (packed) golden brown sugar ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ¼ teaspoon salt Pinch of ground cloves 3 large eggs 1¼ cups heavy whipping cream FOR THE CRUST 1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). 2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. If doubling the recipe for two crusts, be sure to divide dough into two balls and form two disks before chilling. 4. Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use pennies, rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed. FOR THE PIE 1. Position rack in bottom third of oven; preheat to 375°F. 2. Spray 9-inch-diameter deep-dish glass pie dish lightly with nonstick spray. 3. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. 4. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. 5. Reduce oven temperature to 350°F. Reposition oven rack to center. 6. Puree pumpkin in processor. Mix in next 6 ingredients. 7. Add eggs 1 at a time, pulsing after each addition. 8. Gradually add cream, processing just until blended. Process 5 seconds longer. 9. Pour filling into warm crust. Bake until edges are puffed and center is set, about 30 to 45 minutes. Cool completely on rack. ADVANCE PREP: Can be made 1 day ahead. Cover and chill. Recipe by John Evelyn 1699
Crust of Manchet-Bread Root 1/2 pint Fresh Cream or New Milk 1/2 lb Butter 6 Eggs (take out 3 whites) Carrots 1/2 lb Sugar Pinch Salt Pinch Nutmeg Pinch beaten Spice - Pare off some of the Crust of Manchet-Bread, and grate of half as much of the rest as there is of the Root, which must also be grated - Then take half a Pint of fresh Cream or New Milk, half a Pound of fresh Butter, six new laid Eggs (taking out three of the Whites) mash and mingle them well with the Cream and Butter - Then put in the grated Bread and Carrot, with near half a Pound of Sugar; and a little Salt; some grated Nutmeg and beaten Spice. - Pour all into a convenient Dish or Pan, butter'd, to keep the Ingredients from sticking and burning. - Set it in a quick Oven for about an Hour, and so have you a Composition for any Root-Pudding. Recipe by Anna Gill
Serves: 4 2 fennel bulbs, halved or quartered vertically, core in tact 2-3 tablespoons minced fennel fronds 2 tablespoons olive oil 1 clove garlic, pressed or minced Zest and juice (½ cup) of 1 small orange ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper ½ cup dry white wine ¼ cup chicken broth 1. Preheat oven to 400o. 2. Heat oil in a Dutch oven over medium heat. 3. Add garlic and sauté until golden. 4. Add fennel in a single layer and brown lightly. 5. Remove fennel to a plate. 6. Add wine, broth, juice, 1 tablespoon of the fronds and ½ the orange zest, bring to a simmer and reduce to half its volume. 7. Return fennel to the Dutch oven. Place in the heated oven for approximately 15 to 20 minutes, depending on the size of the bulb, until it is tender to the fork. 8. Place fennel on a serving dish. Sprinkle with remaining orange zest and fronds. Serve. Recipe by Kay Carroll
Serves 6 6 medium to large potatoes 1 large onion, sliced 1 cup sliced carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive oil 1 lb. ground meat (your choice: beef, bison, chicken, turkey) 3 cups chopped or crushed cooked tomatoes Peppercorns Salt Vegetable or beef broth/bouillon (optional) 1. Wash potatoes and remove/cut out any bad spots. Then peel the potatoes and cut into 1 inch cubes. Reserve the peels. 2. In a large soup pot, cook the potato cubes in 6 cups of water. Bring to a boil and cook for 10 minutes, or until potatoes are soft but still firm. Once cooked, drain and save liquid for soup. Let potato cubes cool. 3. Cut the potato peels into small pieces. 4. To the reserved potato liquid add enough water to equal 8 cups of liquid. Add the chopped potato peels, onion, carrot, celery and garlic. Add peppercorns and salt to taste. Bring to a boil and then reduce to a simmer. Cook at a simmer, covered, until vegetables are tender, about 45 minutes. 5. In a frying pan, heat the olive oil then sauté the ground meat until just cooked. Set aside. 6. Once the vegetables are cooked, add the reserved cubed potatoes, ground meat and tomatoes. Stir and cook until heated through, 5 – 10 minutes. 7. Taste the soup and decide if you want to add broth or bouillon for flavor. 8. Serve with croutons or bread to dip. Recipe by Originally published as Maine Potato Candy in Taste of Home April/May 2000, p65
Yield: 2 pounds Servings: 36 4 cups confectioners' sugar 4 cups flaked coconut 3/4 cup cold mashed potatoes (without added milk and butter) 1-1/2 teaspoons vanilla extract 1/2 teaspoon salt 1 pound dark chocolate candy coating, coarsely chopped 1. In a large bowl, combine the first five ingredients. 2. Line a 9-in. square pan with foil; butter the foil. 3. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2-in. x 1-in. rectangles. Cover and freeze. 4. In a microwave, melt candy coating; stir until smooth. 5. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container. Recipe by Anna Gill
Serves 4 5 garlic cloves, unpeeled 7 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon minced fresh rosemary 2 teaspoons Dijon mustard ½ cup mayonnaise 2 tablespoons sugar 2 tablespoons balsamic vinegar 4 (4- to 5-inch-diameter) Portobello mushrooms, cleaned & stems removed 1 red onion, cut into four ¼ to ½ inch slices 4 sections good baguette or Ciabatta rolls, halved 1 cup baby arugula or peppery sprouts 1. Preheat oven to 350o. 2. Place garlic in small baking dish. Drizzle with 1 tablespoon oil; toss to coat. Cover dish with foil and bake until garlic is tender; about 20 minutes. 3. Cool garlic slightly. Peel. 4. Combine roasted garlic, 1 tablespoon oil, lemon juice, rosemary and mustard in mini-processor. Blend well scraping down sides of processor occasionally. 5. Transfer mixture to small bowl. Whisk in mayonnaise. 6. Season aloli with salt and pepper. Set aside. 7. Prepare grill (medium heat) or preheat broiler. 8. Stir sugar and balsamic vinegar in heavy small saucepan over medium heat until sugar dissolves. 9. Simmer mixture until syrupy and reduced slightly. Cover; keep warm. 10. Brush mushroom caps and onion slices on both sides with 3 tablespoons oil. Sprinkle with salt and pepper. Grill or broil mushrooms and onions until tender and cooked through, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. 11. Brush cut sides of bread with remaining 2 tablespoons oil. Grill or broil bread cut sides toward heat, until lightly toasted, about 2 minutes. 12. Spread 1 tablespoon aioli over cut side of each roll bottom. 13. Top each with ¼ cup of arugula or sprouts, then 1 mushroom cap and 1 slice of onion. 14. Drizzle a bit of balsamic syrup over onion on each roll. 15. Spread 1 tablespoon aloli over top half of each roll. Place atop sandwiches and serve. Recipe by Anna Gill
Serves: 5 Preparation time: 30 minutes 1½ teaspoons kosher salt 2½ teaspoon cinnamon 2½ teaspoon cardamom 30 grinds fresh black pepper (about 1 tablespoon) 2 teaspoons olive oil 4 ripe pears, peeled, cored and roughly chopped 2- 1 pound pork tenderloins 1. Combine salt, cinnamon, cardamom, pepper and oil in a sealable plastic bag, seal and mix well. 2. Place tenderloin in bag and manipulate until well covered with marinade. Marinate at least 3 hours or up to 12, in the refrigerator. 3. Place rack on second level from the bottom of the oven. Preheat oven to 500o. 4. Bring tenderloins to room temperature. Place in a baking disk. Roast in oven for 10 minutes. Turn the tenderloin over and roast for an additional 10 minutes. 5. While the pork is roasting, puree pears in a blender or food processor. Set aside. 6. Remove tenderloins to a platter. Slice into ½ inch slices. Top or surround with Pear Sauce and serve. NOTE: This is works well with wild or “forbidden” rice Serves 4
½ tablespoon extra lite olive oil ½ tablespoon butter 1 lb. pork tenderloin, silver skin removed, cut into two inch cubes 8 oz. shitake mushrooms, sliced thickly ½ cup shallots, sliced 1 carrot, diced 2 tablespoon flour ¾ cup apple cider 1 cup chicken broth 1 tablespoon fresh thyme, minced Sea salt and freshly cracked pepper, to taste Granny smith apple, diced Fresh parsley, shredded for garnish 1. Pat pork cubes dry with a paper towel then season the cubes with sea salt and freshly ground pepper and toss to cover. 2. Heat the olive oil and butter in a large skillet or pan over medium high heat. When the pan is very hot, add the pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a bowl and cover loosely with tin foil. 3. Add the mushrooms, carrot, and shallots in the same pan over medium heat. Cook until softened, 3-4 minutes. 4. Sprinkle the flour on top of the vegetables and stir. Continue to cook for about 1 minute. 5. Add the apple cider to the pan, scraping up any bits on the bottom of the pan. 6. Add the chicken broth and bring mixture to a boil. Simmer for about 5 minutes. 7. Reduce heat to medium low, return the pork with its residual juices to the pan. 8. Add the minced thyme and stir gently. 9. Simmer stew until thickened, 15 to 20 minutes. 10.Test the seasoning and adjust if necessary. 11. Place the stew in a serving bowl and top with diced apple and parsley. |
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