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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

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 water 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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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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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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Tomato Tart with Goat Cheese and Caramelized Onion

9/2/2020

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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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Red (or Yellow) Pepper Soup

8/19/2020

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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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Basque Pipérade

6/30/2020

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Ardian Gill
Serves: 6
3 large bell peppers
3 tablespoons olive oil
2 large onions, sliced
6 large garlic cloves, chopped

3 medium tomatoes, peeled, seeded, sliced
¼ teaspoon cayenne pepper
10 large eggs
7 tablespoons butter

1/3 cup thinly sliced fresh basil
6 ounces thickly sliced ham, cut crosswise into strips
Country-style bread slices toasted
  1. Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes.
  2. ​Peel and seed peppers; cut into 1/3-inch-wide strips.
  3. Heat oil in heavy large skillet over medium heat. Add onions and garlic; sauté until tender, about 8 minutes.
  4. ​Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes.
  5. Uncover and cook until mixture is thick, about 14 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Cover mixture and let stand at room temperature. Rewarm before continuing.)
  6. ​Beat eggs in bowl until blended.
  7. Add salt and pepper to eggs and whisk.
  8. ​Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes.
  9. Distribute pepper mixture and ham across the top.
  10. ​​Finish under the broiler for 2 to 3 minutes just to set the frittata from the top.
  11. Cut pipérade into wedges and serve with the toasted bread.
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Roast Goose with Pear Thyme Glaze and Pear Onion

1/1/2020

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Serves: 4 to 6

1 (9-to 11-pound) goose, room temperature
2 medium onions, sliced
5 - 6 cups cored, peeled and sliced pears, (drained canned pears w/o added
sugar work well)
8-10 sprigs fresh thyme, divided
1 lemon cut in half
Salt & fresh ground pepper
½ cup chicken broth
1½ cups pear jam or jelly
1 cup dry white wine


  1. Preheat oven to 450°.
  2. Remove giblets and neck from the goose. Rinse well and pat dry.
  3. Prick the goose skin all over the bird to allow the fat to drain off.
  4. Sprinkle the inside of the goose with a little lemon juice from one of the halves, then season with salt and pepper.
  5. Place ½ cup of the sliced onions, ½ cup of the sliced pears and 2 or 3 sprigs of thyme into the cavity. Truss the goose cavity with dental floss, secure the legs with more dental floss. Tuck the wings into themselves and tight to the body. Secure the flap of skin to the back of the goose with either a very small skewer or sew it up with the dental floss.
  6. Place the goose breast up on a rack in roasting pan. Rub the skin with one half of the lemon. Turn the bird over and repeat the process with the other half of the lemon. Rub salt and pepper all over the bird. Place the goose breast down in the roasting rack. Put a ½ cup of chicken broth into the bottom of the roasting pan. Place the goose in the oven and roast for about 40 minutes. While the bird is roasting, use a baster every 20 to 25 minutes to remove the excess goose fat to a large jar.
  7. ​Reduce the oven temperature to 375°.
  8. Remove the roasting pan from the oven and turn the goose breast side up. Return the roasting pan to the oven and roast for 40 to 60 minutes more.
  9. ​While the bird is roasting, heat a tablespoon of goose fat a large pan with an oven-proof handle on the stovetop. Add the remaining sliced onions and sauté until translucent. Add the remaining sliced pears and a few more sprigs of thyme to the onions and sauté about 5 minutes. Season with salt and pepper and then set aside.
  10. Place the pear jelly in a small saucepan with the white wine. Add a sprig or two of thyme. Bring the combination to a simmer and reduce by ¼ . Set aside.
  11. When the goose reaches 150° with a thermometer in the fleshiest part of the breast, remove the goose from the oven to a serving platter. Using a pastry or basting brush, distribute the pear glaze liberally. Tent the goose loosely with foil for twenty minutes before serving.
  12. Turn on your broiler and place the pan of onions and pears under it for about 3 to 5 minutes, until the tips of the pears and onions begin to brown. Remove to a serving dish.
  13. ​Carve the goose and serve with both the pear onion compote and any remaining glaze.
NOTES:
- Every 25 to 30 minutes, use a baster to remove excess goose fat from the roasting pan. It will prevent your smoke alarms from alarming the neighbors. Set the goose fat aside, it can be rendered and used for many other delicious dishes.
- Many food sources say to cook the goose to an internal temperature of 160° to 165°. The last time I did that I had an overdone and too chewy goose. When you remove the goose from the oven it will continue to cook. Goose, like duck, should be a little pink.
​- Thermal kitchen gloves are the absolute best poultry turners. You get to have your hands directly and firmly on the bird. It doesn’t tear the flesh, or slip and flip the bird flying.   
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Janet's Tomato Vegetable Soup/Stew

12/18/2019

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Note: This is a double batch and will easily feed 35-40 people.
Ingredients
Olive oil
3 Cups Chopped Onions

12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots

3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks

2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes

2 cans pureed tomatoes
½ can tomato paste

4 containers vegetable broth
3 cups Northern white beans, cooked

4 Tbsp. Worcestershire sauce
4 Tbsp. Basil

2 Tbsp. Oregano
2 Tbsp. ground Thyme

2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes

Directions


  1. Start with a large soup pot. Add olive oil and heat pot to medium or medium high heat.
  2. Add onions, garlic and cook until onions soften (2-4 minutes).
  3. Add carrots and celery and cook about 5 minutes.
  4. Add the dried herbs and bay leaves.
  5. Add the cabbage and stir, cook for about 5 minutes.
  6. Add all the tomato items and stir.
  7. Add all the broth, stir until incorporated, then add Worcestershire sauce.
  8. Put half of the white beans in the food processor until they are well mashed. Put the other half in the soup.
  9. Simmer for 2 hours or so, stirring very often to be sure it doesn’t stick on the bottom.
  10. Taste and adjust seasonings to your liking.
  11. Add anything else you want. I like to add zucchini and yellow squash and maybe some parsley.
  12. Use the mashed white beans to thicken the soup to your liking.


You can also add meat or shrimp to make the soup a little more robust.
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Firehouse Chili - 2017 Award Winner

12/12/2019

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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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Creamy Turkey Wild Rice Soup

12/4/2019

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Serves: 8
2 tablespoons olive oil
8 oz. mushrooms, sliced
1 cups carrots, sliced
1 cups celery, sliced
½ cup chopped onions
6 – 8 cups turkey or chicken broth
2 cups cooked wild rice (approximately 1½ cups uncooked)
1½ cups turkey gravy
1½ cups light cream, room temperature
4 cups cubed turkey
Salt and pepper to taste
4 tablespoons fresh minced parsley
  1. Heat the olive in a large stock pot over medium high heat.
  2. ​Add mushrooms, carrots, celery and onion. Cook about 5 minutes until tender.
  3. Add the broth and bring to a boil. Reduce to a simmer and cook for about 20 to 30 minutes.
  4. ​Add in the wild rice, turkey gravy, and turkey then return to a simmer until all the ingredients are warmed through. Remove from the heat.
  5. Season with the salt and pepper to taste.
  6. Mix a cup of the cooked liquid slowly with the light cream in a separate bowl.
  7. ​Add the cream mixture slowly to the stoup, stirring constantly
  8. Ladle into serving bowls and garnish with the parsley.
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November 13th, 2019

11/13/2019

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Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach
  1. In a large soup pot, melt the butter over medium-high heat.
  2. ​Add onion and cook and stir until tender.
  3. Add garlic and cook 1 minute longer.
  4. ​Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
  5. Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
  6. ​Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
  7. Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
  8. ​​While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
  9. Ladle the soup into serving bowls, top with the wilted spinach and serve.   
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Chicken Normandy

9/18/2019

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Serves:4
8 chicken thighs
Salt and freshly ground black pepper

5 tablespoons butter, divided
2 tablespoons olive oil
1 large onions, diced

2 carrots, diced
3 sprigs thyme
1 bay leaf
½ cup Calvados or Applejack

2 cup cloudy apple cider
4 large shallots, peeled and halved, but left connected at the root
3 medium apples, peeled, cored and cut into wedges
1 cup crème fraîche
  1. Preheat oven to 375°.
  2. ​Season the chicken with salt and pepper.
  3. In a Dutch Oven or a deep, heavy saucepan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken skin side down and brown. Turn and brown the opposite side. Transfer to a plate.
  4. ​Pour off all but about 2 tablespoons of the fat from the Dutch oven. Add the diced onions, carrots, thyme and bay leaf and cook until the onions are translucent, about 5 minutes.
  5. Add the Calvados or Applejack, bring to a low simmer. Add the cider, scraping up the brown bits. Bring to a boil, reduce to a simmer. Cook, stirring occasionally until the liquid is reduced by half.
  6. ​Return the chicken to the pan. Cover the Dutch oven and place it into the oven for approximately 30 minutes.
  7. While the chicken is cooking, melt 2 tablespoons butter in a large skillet. Add the shallots and a pinch of salt, cover and cook over medium heat for 10 minutes, shaking the pan occasionally.
  8. ​Add the last tablespoon of butter to the skillet and increase the heat to medium high. Shift the shallots to the outer edges of the pan and add the apple wedges to the center. Sear on each side for about 10 minutes, until caramelized.
  9. Remove the Dutch oven from the oven. Transfer the chicken pieces to a serving bowl. Cover with foil.
  10. ​Strain the Calvados and vegetable sauce into a large measuring cup. Dispose of the strained vegetables and return the liquid to the pan.
  11. Whisk in the crème fraiche. And cook until thickened.
  12. ​Add the mixture to the apple and shallot pan.
  13. Simmer until the sauce coats the back of a spoon. Adjust the seasoning as needed. Pour gently over the chicken and serve.
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Irish Lamb Stew

3/13/2019

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Serves: 6 to 8
½ pound thick sliced bacon, diced
3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup all-purpose flour
2 medium onions, cut into ½ inch pieces
3 cloves garlic, pressed or minced
¾ cup white wine
2½ to 3 cups beef broth
4 medium carrots, diced
1 lb. small whole potatoes
4-5 sprigs fresh thyme
2 bay leaves
minced fresh parsley
1 tablespoon fresh lemon zest
  1. In a large Dutch oven, cook the bacon until just crispy. Remove the bacon to a plate lined with a paper towel and set aside, keeping the bacon fat in the Dutch oven over a lowered heat.
  2. Mix the flour, salt and pepper in a casserole dish or pan. Add the lamb pieces, tossing them to coat evenly.
  3. Turn heat under the Dutch oven up to medium again.
  4. Working in batches, shake off the excess flour and add the lamb to the Dutch oven to brown in the bacon fat. Add only what will fit in a single layer. As each layer is browned, remove the lamb to a ready bowl and proceed to the next batch.
  5. When all the lamb has been browned and removed from the Dutch oven, add the onions and garlic to the pot, stirring occasionally until they are aromatic and transparent.
  6. Add onion and garlic to the pan and cook until onion turns golden.
  7. Deglaze pot with the wine, scraping down the brown bits into the liquid.
  8. Add the bacon and the lamb (and any collected juices) back to the pot. Stir in the beef broth and add the thyme and bay leaves. Bring the mixture to a boil and reduce to a steady simmer. Over and cook for 30 to 45 minutes, stirring occasionally.
  9. Add the remaining carrots and potatoes, stirring them well into the stew. Continue to simmer for another 30 to 45 minutes, until both the lamb and the vegetables are tender.
  10. Ladle the completed stew into serving bowls and garnish with the chopped parsley and lemon zest.
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Chilled Corn Soup with Green Chilies

9/5/2018

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Serves 4
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon green chilies, minced
Fresh cilantro leaves, optional

  1. Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
  2. Add onion and sauté until soft, about 4 minutes.
  3. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
  4. Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.
  5. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.
  6. Meanwhile, whisk remaining 2 tablespoons olive oil and green chilies in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with chili oil, then garnish with cilantro if desired and serve.​
NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.
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Pea Soup with Mint

6/20/2018

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Martha Bernstein recipe
Serves: 4 to 6
 
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed
¼ cup fresh flat leaf parsley
¼ cup fresh mint leaves
Kosher salt and freshly ground pepper to taste
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives
 
  1. Melt butter over medium heat in a large heavy pot.
  2. Add the onion and cook, stirring often, until softened but not brown, about 6 to 8 minutes.
  3. Add 2 cups of broth, mix well and bring to a boil.
  4. Add the peas and reduce to a gentle simmer.
  5. Cook until tender, about 5 minutes for fresh peas or 2 minutes for frozen.
  6. Remove the pot from the heat.  Add the parsley, mint and the remaining 2 cups of broth and mix well.
  7. Puree the soup in a blender or with an immersion blender until smooth.  If the soup is too thick, add additional broth or water.
  8. Season the soup to taste with salt and pepper.
  9. Whisk the crème fraîche and the heavy cream together in a small bowl.
  10. Ladle the warm soup into serving bowls, sprinkle each with chives and top with a dollop of the crème fraîche and cream mixture.
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Shiitake Mushroom Asparagus Spinach Soup

5/20/2018

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​Yield: 4 servings
Ingredients
  • 2 TBS butter or oil of choice
  • 1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
  • 2 cups shiitake mushrooms, fresh and chopped into thin slices
  • 4 big handfuls of baby spinach, washed well and roughly chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups broth (chicken, beef , or veggie)
  • 1/2 tsp tarragon, dried
  • 1 bay leaf
  • 1 cup milk ( your choice: dairy, nut milk, coconut – used in this recipe)
  • 1/4 cup fresh parsley, finely chopped
  • juice of 1 lemon
  • salt and pepper, to taste
Instructions
  1. Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
  2. Add minced garlic and saute for about a minute
  3. Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
  4. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
  5. Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
  6. Turn off heat, add milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (longer will let flavors meld)
  7. Before serving, add salt and pepper to taste and gently reheat.
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Savory Lemon Pepper Vegetable Tart

4/24/2018

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Picture
​Makes one 11” tart
 
1 prepared Lemon Pepper Pie Crust (see recipe below)
 
1 large onion, about 8 oz., thinly sliced
4 oz. salted butter
2 tablespoons olive oil
1 cup carrots, julienned
¾ cup leeks, julienned
½ cup shitake mushroom, thinly sliced
1¼ cup zucchini, julienned
1 scant tablespoon, all purpose flour
¾ cup 2% fat milk, room temperature
½ heaping cup crème fraiĉhe
1 large egg
1 teaspoon Dijon mustard
½ teaspoon thyme leaves
7 to 7.5 oz. goat cheese, preferably in log form
 
  1. Preheat oven to 375º
  2. Melt the butter with the olive oil in a large sauté pan over medium heat.  Add the sliced onions and cook, stirring occasionally, until they are transparent, about 10 minutes.  Do not let them brown.
  3. Add the carrots to the onions, stirring occasionally, and cook for about 5 minutes more.
  4. Add the leeks, mushrooms and zucchini, again stirring occasionally, and cook for another 3 minutes.
  5. Add the thyme, mix gently.
  6. Add the flour and stir until absorbed and blended with the liquids.
  7. In a small bowl, light beat the milk, crème fraiĉhe and egg together.  Season with salt and pepper to taste and set aside.
  8. Spread the mustard evenly across the baked pie shell.
  9. Cut the goat cheese in to slices and distribute them across the pie shell.
  10. Spoon the vegetable mixture across the top of the cheese in the pie shell.
  11. Gently pour the milk mixture over everything in the pie shell.  Place in the oven and bake for about 45 minutes, until the crust is golden.
 
 
LEMON PEPPER PIE CRUST
 
Makes 1 -11” crust
 
1¼ cup all-purpose flour
10 tablespoons sweet butter, diced and cold
1 large egg, slightly beaten
Juice of 1 lemon
Zest of one lemon
¼ teaspoon salt
½ teaspoon freshly ground black pepper
 
  1. Preheat oven to 375º.
  2. Mix flour, salt, pepper and spices with butter bits until there is a sandy texture.  If you use a processor, use only a few pulses.  If you use a mixer with a paddle, again, do not overwork the dough.
  3. Add in the lemon juice, zest and the egg.  Mix only until incorporated.  Shape into a disk and refrigerate about 30  minutes before rolling it out.
  4. Roll the dough out on a very lightly floured surface.
  5. Gently place in a tart pan with removable sides.  Prick the dough with a fork.
  6. Place the pie shell in the oven for approximately 10 minutes.  Remove to a cooling rack.
 
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ROAST BEAST REMAINS SOUP

1/3/2018

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Picture
Serves 8 to 10
INGREDIENTS

BROTH
Leftover beef bones
10 – 12 cups water, previously made beef broth, or store bought beef broth
2 large carrots, cut in quarters
1 large onions, sliced
2 or 3 small potatoes, unpeeled and quartered
3 or 4 sprigs of whole Italian parsley
1 whole bay leaf
8 to 10 peppercorns
2 to 3 thyme sprigs
Salt & pepper to taste
 
SOUP
10 – 12 cups broth (see above)
1 cup diced carrots
½ cup diced celery
3 medium leeks, cleaned and thinly sliced
½ lb. shitake mushrooms, chopped
½ lb. cooked beef, chopped
10 oz. Udon or other flat long noodles, cooked, rinsed in cold water.
1 cup snowpeas sliced on the diagonal
PREPARATION

BROTH:
  1. Combine broth ingredients and bring to a simmer.
  2. Cover and simmer, stirring occasionally, for 3 to 4 hours.
  3. First remove the larger cooked vegetables and bones with a large slotted spoon.  Then strain the remaining broth through cheesecloth into a large soup pot.
  4. Degrease the broth by either setting the pan in the freezer for a ½ hour then skimming the solidified fat off the top, or if you have one of the newer devices you can do it within minutes.  Let cool before sealing and use as needed.
 
SOUP:
  1. Pour 10 to 12 cups of beef broth into a soup pot.
  2. Add carrots, celery, leeks and mushrooms and bring to a simmer over a medium heat.  Simmer for about 15 to 20 minutes.  The vegetables should be cooked through but not mushy
  3. Add the beef and cook until well heated throughout.
  4. Add the cooked udon and continue to cook until warmed through.
  5. Ladle the soup into serving bowls and garnish each serving with sliced snowpeas.  Serve immediately.
 
​
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CREAMY TURNIP SOUP

11/8/2017

1 Comment

 
Picture
​Makes 1+ quart
 
2 tablespoons good green olive oil
1 tablespoon butter
2 medium onions, sliced
4 medium or 2 lbs turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth
 
Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions.  Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper.  Stir to combine.  Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth.  Increase the heat to high until the mixture comes to a boil then reduce to a simmer.  Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.
 
VARIATIONS:
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.
Slice and sauté a ½ lb. of shitake mushrooms in olive oil.  Add to the turnip soup after it has been puréed.  Mix well and let it sit for at least an hour and best overnight.

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Corn Tomato Salsa

9/13/2017

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Picture
Serves: 6
 
1 tablespoon fruity olive oil
1 medium sweet onion, diced
2 cups corn kernels, raw
2 tablespoons chopped fresh basil plus a couple of leaves for garnish
⅓ cup fresh poblano or jalepeno chile, diced
1 pint cherry tomatoes, quartered
1½ tablespoons lime juice
Salt to taste
 
  1. Heat oil in a large skillet.  Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
  2. Add the corn and continue to cook until onion is lightly colored, about 3 to 5 minutes.
  3. Add shredded basil and chile and stir well.  Set aside to cool.
  4. Quarter the tomatoes while corn is cooling.
  5. Once corn is cool, add lime juice and mix well.
  6. Add tomatoes and mix well.
  7. Add salt to taste and serve at room temperature.
 
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice.  It can then be refrigerated for up to 2 days.  Add the tomatoes half an hour before serving.
 
VARIATIONS:  Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.  

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Creamy Turnip Soup

8/26/2015

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Recipe by Kay Carroll

5 medium turnips (about 2 lbs)
1.5 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground white pepper (or to taste)
4 cups vegetable or chicken broth

Optional topping:
1 Tablespoon extra virgin olive oil
1/4 cup shredded carrot
2 Tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Soup:
1. Peel and thinly slice turnips. 
2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until 
beginning to brown, about 5 minutes.
3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 
minutes. 
4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are 
tender, 10-12 minutes more.
5. Meanwhile, if using topping, in a medium bowl toss the car5rot, scallion greens and vinegar with 1 Tablespoon olive oil.
6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender or transfer to a regular 
blender. 
7. Ladle soup into bowls. Top with salad, if using.
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Traditional Plus Bread Stuffing

8/26/2015

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Recipe by Anna Gill

Makes enough to stuff a 20-22 pound bird and a full extra baking dish

1½ pounds sweet Italian sausage or ground venison
1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally
2½ cups onion, finely chopped
1¼ cup celery, finely chopped
1 to 1½ cup peeled chestnuts, crumbled
12- to 20 fresh sage leaves
1/8 cup fresh thyme
1/8 cup fresh parsley
½ cup tart apple,
salt 
freshly ground black pepper
¼ teaspoon paprika
1 stick light butter, melted
2 eggs, beaten
1 cup hot chicken broth

A pair of thermal kitchen gloves, like Bluettes


1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside.
2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well.
3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing.
4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake.
5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 
6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe.

NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly.
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Tomato Jam

8/26/2015

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Recipe by Anna Gill

Makes 2 ¼ cups

2 tablespoon olive oil
1½ cup (scant) finely chopped onion
2 small garlic clove, minced
2¼ to 2½ lbs. of ripe firm tomatoes
2 tablespoon sugar
½ - ¾ teaspoon dried thyme
½ - ¾ teaspoon coarse kosher salt
¼ to ½ teaspoon black pepper

1. Bring a large saucepan of water to a boil.
2. Using a paring knife, score the base of each tomato with an X.
3. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins and stem ends. Discard the water but the same saucepan can be used for the jam.
4. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into a rough dice, about ½ -inch pieces. Set aside.
5. Heat oil in the saucepan over medium heat.
6. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes.
7. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 ¼ cups, stirring occasionally, about 10 minutes. Cool.

NOTE: Refrigerated, this jam will keep for about 6 months.
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Thyme and Maple-Roasted Rack of Venison

8/26/2015

0 Comments

 
Recipe by Anna Gill

Serves 8

1 4-pound rack of venison, trimmed
Salt and freshly ground black pepper
Olive oil
1 1/2 cups maple syrup
2 1/2 cups veal stock (see note)
6 to 10 sprigs thyme
1 bay leaf
8 peppercorns
2 cloves garlic, peeled
2 tablespoons butter
5 large carrots, peeled and chopped
20 small boiler onions, peeled

1. Preheat the oven to 400 degrees.
2. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature.
3. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
4. Set a roasting pan over medium-high heat and add the butter. When hot, brown the venison rack on all sides, transfer to a plate.
5. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up.
6. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes.
7. Continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
8. Transfer rack to a cutting board and let rest for 10 minutes.
9. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan.
10. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season the sauce to taste with salt and pepper.
11. Slice the venison and serve with vegetables and sauce.
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