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CARAMELIZED PARSNIPS

10/26/2016

Serves 4 to 6

5 to 6 tablespoons sweet butter, melted
2½ tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 small clove garlic, pressed or minced
3 lbs. parsnips, cleaned and julienned into 1/4” X 2½” to 3” pieces

Optional garnish: 2 tablespoons minced chives or shredded parsley

Preheat oven to 400º.
Place the butter, sugar, salt, pepper and garlic in a sealable jar or a medium bowl. Shake or whisk thoroughly until the ingredients are emulsified.
Place the parsnips in a medium-sized baking dish. Drizzle the blended ingredients over the top and toss to distribute.
Cover with foil and bake for 20 minutes.
Remove the foil. Toss the parsnips and re-distribute the seasoning ingredients.
Reduce oven to 375º. Return the baking dish to the oven and bake for another 30 to 35 minutes.
Garnish as desired, or not and serve hot.

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PUMPKIN PORK STEW

10/19/2016

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Serves: 6

4 tablespoons olive oil, divided
2 lbs. boneless pork shoulder, cut into 1 inch cubes.
Sea salt and fresh ground black pepper
2 medium leeks, white part sliced thinly
1½ teaspoon garlic, pressed or minced
1 teaspoon fresh ginger, minced
¼ cup dry white wine or chicken broth
3 teaspoons tomato paste
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground or grated nutmeg
¼ teaspoon coriander
¼ teaspoon red pepper flakes
1½ tablespoons cider vinegar
1 cup tomatoes, diced with juices
½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes
2 teaspoons fresh sage, shredded
2 cups chicken broth

1 -8 to 10 lb. pumpkin*

Preheat oven to 325º.
Season the pork cubes with salt and pepper.
Heat 2 tablespoons of the olive oil in a large Dutch oven. Add the pork cubes, working in batches if necessary, brown on all sides. Transfer the pork to paper towel lined plate and set aside.
Reduce the heat in the Dutch oven and add one tablespoon of olive oil.
Add the leeks and sauté until tender, stirring occasionally.
Add the garlic, ginger, white wine, tomato paste, cinnamon, cloves, nutmeg, coriander and red pepper flakes saute until well melded with other ingredients, about a minute.
Add the cider vinegar, tomatoes, pumpkin cubes, sages, chicken broth and pork. Bring to a roiling simmer.
Adjust seasoning as needed.
Reduce the heat under the stew and simmer slowly until tender, about 2 hours.
Meanwhile, wash the whole pumpkin.
Cut a 6 to 8 inch circle in the top around the stem. Remove the top and set aside.
Scoop out the seeds and loose fibers in the pumpkin and scrape the sides smooth.
Place the pumpkin on a sturdy shallow baking dish. Brush the outside of the pumpkin with the remaining tablespoon of olive oil.
Place the pumpkin in the oven and cook for up to 1½ hours.
When the stew is cooked, spoon it into the pumpkin and return the Dutch oven to the oven for up to 20 minutes. Serve hot and scoop out a piece of the pumpkin shell for each serving.

Note: Don’t be limited by the orange color, try one of the whites, or maybe a green.

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Apple Soup Hungarian Style

10/12/2016

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Ingredients

2 teaspoons canola oil
1 medium tart apple, peeled and finely chopped
3/4 cup diced peeled Yukon Gold potato
1/3 cup finely chopped yellow onion
1/4 cup thinly sliced celery, plus leaves for garnish
1/4 teaspoon salt
1/4 teaspoon dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper, to taste
1 14-ounce can vegetable broth
3 tablespoons sour cream (OPTIONAL)

Directions

1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes.

2. Stir in salt, sage, paprika and pepper; cook for 30 seconds.

3. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.

4. Use an immersion blender or transfer the soup to a large blender or food processor add sour cream (if using) and process until smooth.

5. Garnish with celery leaves, if desired.

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MUSHROOM CRÊPE

10/2/2016

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Serves 6

Crêpes:
½ cup all-purpose flour
½ cup milk (low or nonfat is fine)
¼ cup room temperature water
2 large eggs
3 tablespoons melted, unsalted butter
Plus additional butter for the pan
½ teaspoon salt

Combine all the ingredients, except for the additional butter, in a large bowl, or a blender, or a food processor. Whip with a wire whisk, blend, or process until the batter is smooth and thin.
If necessary, strain through a fine sieve.
Let stand for 30 minutes or refrigerate for up to two days.
Heat a 6 to 10” non-stick pan and coat with a bit of unsalted butter.
Pour a thin layer of batter into the pan, tilting as necessary to form a round crêpe.
Cook until the batter is set, maybe a minute or two. You want the underside to be a speckled golden brown.
Turn the crêpe over using a spatula (I frequently lend my fingers to the task) and cook the second side to a similar golden brown.
Remove the crêpe to a large flat plate. By the time the second crêpe is done, the first will have cooled sufficiently for them not to stick together.
Give the batter a quick whisk, and re-butter the pan as needed.
Repeat the process until completed.

NOTE: Crepes may be sealed and frozen for up to a month.

Mushroom Filling
1½ to 2 lbs. fresh mushrooms*, cleaned and chopped
¼ cup shallots, finely minced
1 tablespoon good green olive oil
¼ cup dry white wine
1 cup chicken broth
1¼ cup cream, room temperature
3 tablespoons parsley, shredded

*a mix of button, shitake, Portobello works best

Preheat oven to 350º.
Heat a large sauté pan over medium heat and distribute the olive oil on the surface.
Add the shallots and sauté until translucent.
Add the mushrooms and sauté, stirring frequently, until their liquid has been release and is being re-absorbed.
Add the wine; continue stirring until reduced by half.
Add the chicken broth. Blend well and reduce by half.
Add the cream slowly while stirring occasionally. Lower the heat. Cook until the mixture is thoroughly blended and the consistency is a creamy sauce.
Remove from heat. Add about half the parsley and mix.

Assembly

Place a single crêpe on a flat surface.
Spoon a portion of the mushroom mixture onto each crêpe down the middle. Fold each side of the crêpe up and over itself. Reserve a little of the mushroom mixture for the garnish.
Place the rolled crêpes into a baking dish large enough for six crêpes.
Place the baking dish in the oven and bake for about 10 to15 minutes, until heated through.
Drizzle a small amount of the mushroom mixture over each and sprinkle with the remaining parsley. Serve hot.

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CARAMELIZED PARSNIPS

PUMPKIN PORK STEW

Apple Soup Hungarian Style

MUSHROOM CRÊPE

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