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  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
  • Inside the Market
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  • More Info
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    • Winter Harvest 2020

Firehouse Chili

9/29/2021

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​Firehouse Chili - 2017 winner Hormel Chili’s American’s Best Firehouse Chili Contest
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!
​

Ingredients:For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.

For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced

Cooking Instructions:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
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Zucchini Rissoles

9/22/2021

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Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.

Ingredients
• 1 small brown onion
• 1/2 cup panko breadcrumbs (or normal)
• 1 pound ground beef
• 1 small zucchini
• 1 small carrot
• 1 egg
• 1 large garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano (or other herbs of choice)
• 1/2 teaspoon each of salt and pepper
• 2 teaspoons Worcestershire Sauce
• 1-2 tablespoons oil
• Ketchup
​Directions
  1. Using a box grater, grate the onion into a large bowl.
  2. Add panko, and mix shortly to coat in the onion juices.
  3. Grate the zucchini and carrot into the bowl.
  4. Add the remaining Rissoles ingredients. Mix well.
  5. Scoop about 1/4 cup of the mixture, and form a 2/3 inch (1.7 centimeters) thick patty. Slightly indent the middle. Repeat with the remaining mixture, which should make 10-12.
  6. Over medium heat, heat oil in a skillet. Add half of the patties and cook for 4 minutes or until dark golden. Press lightly with a spatula. (If you press too hard the juices will come out).
  7. Flip and cook the other side for 3-4 minutes until golden. Transfer to a plate and repeat with the remaining rissoles.
  8. Serve with ketchup.
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Fresh Tomato Soup

9/15/2021

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups broth of choice (chicken, beef, vegetable, etc.)
  • 6-7 cups roughly chopped fresh tomatoes
  • 2 tablespoons chopped fresh basil, plus more for serving
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon celery seed
  • 1 teaspoon paprika
  • 2 teaspoons honey (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup milk or cream
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. When the oil is hot, add the onion and garlic and sauté for about 7 minutes, until translucent and softened.
  2. Add the butter and let it melt. Whisk in the flour, and then continue to cook and whisk for one minute.
  3. Gradually whisk in the broth. Add the tomatoes, basil, vinegar, celery seed, paprika, honey, and a bit of salt and pepper.
  4. Bring the soup to a boil, then reduce the heat so the soup simmers and cook for 20-25 minutes, until the tomatoes have softened and cooked down.
  5. Remove the soup from the heat and stir in the milk or cream.
  6. Puree the soup with an immersion blender until smooth (or carefully transfer it in batches to a regular blender). Taste and adjust seasonings if desired. Serve hot, garnished with additional fresh basil if desired.


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Watermelon Feta Salad

9/8/2021

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Ingredients

3 tablespoons olive oil

2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed

4 ounces feta cheese, cut into 1/4-inch cubes

Directions

Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
​
Gently stir in the watermelon and feta cheese to serve.
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Lemon Vanilla Poached Pears

9/1/2021

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Ingredients
2 medium pears – peeled, halved or quartered, and cored
1 tablespoon lemon (or lime) juice
1 teaspoon vanilla


Directions
  1. Stir together lemon juice and vanilla.
  2. ​Coat peeled pear pieces in lemon/vanilla.
  3. Arrange pear pieces, cut side up, in 9-inch pie plate.
  4. Pour remaining juice over pear pieces.
Cooking

Regular oven: Bake, uncovered, in pre-heated 375 degree oven for 30-35 minutes or until pears are tender. Spoon any liquid in the plate over pears. Serve warm or cold.

​Microwave oven: Cover pears with waxed paper. Micro-cook on 100% power (high) for 4-6 minutes or until pears are tender.

Toppings
You can add toppings of your choice to the warm or cold pears. Consider:

  • semisweet chocolate pieces
  • sprinkle nutmeg
  • ​drizzle maple syrup
  • vanilla yogurt
  • ​vanilla ice cream
  • raspberry jam
  • ​​wheat germ
  • nuts
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    We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.

    For more recipes from CT farmers' markets click here.

    The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.

    Ingredients

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  • Home
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    • A Practical Cat's Book of Household Clues
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    • About Us
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    • Winter Harvest 2020