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  • Home
  • 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

Firehouse Chili

1/24/2023

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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. 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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Blue Cheese, Apple, Walnut Stuffed Squash

1/5/2022

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Ingredients

  • 2 acorn squash, halved lengthwise and seeds removed
  • 1 Tbsp olive oil
  • ½ cup quinoa, rinsed
  • 1 cup vegetable broth
  • 2Tbsp uinsalted butter
  • 1 shallot finely chopped
  • 1 garlic clove, minced
  • 1 tsp finely chopped fresh sage
  • 1 apple, peeled, cored and chopped into ½ inch pieces
  • Zest and juice of ½ lemon
  • ¾ cup (3 oz.) crumbled blue cheese
  • ¾ cup walnut halves and pieces
  • 4 Tbsp pure maple syrup

Directions
  1. Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
  2. Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
  3. Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
  4. Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.
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Summer Squash and Tomato Salad

8/18/2021

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Ingredients
2 cups cherry tomatoes, halved
1 shallot
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste


Directions
  1. Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives.
  2. ​Season with salt and pepper and set aside.
  3. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter.
  4. ​​Top with the tomato mixture and let sit, 30 minutes.
  5. Transfer to a bowl and serve.
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Panzanella Salad

6/9/2021

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Ingredients
  • 2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
  • ​2 teaspoons kosher salt, plus more for seasoning
  • 3/4 pound day old bread of your choice, 1 1/2-inch cubes (about 6 cups bread cubes)
  • ​½ cup extra-virgin olive oil
  • 1 small shallot, minced (about 2 tablespoons)
  • ​2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon dijon mustard
  • ​2 tablespoons white wine vinegar or red wine vinegar
  • Freshly ground black pepper
  • ​1/2 cup packed basil leaves, roughly chopped

Directions

  1. Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain. Drain for a minimum of 15 minutes.
  2. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink.
  3. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. ​ Combine bread cubes, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.


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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

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Picture
Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley

POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste


  1. Heat 2 tablespoons of olive oil in a large, wide skillet.
  2. ​Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
  3. Remove the garlic from the pan and discard.
  4. ​Remove the onions with a slotted spoon to a bowl and set aside.
  5. Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
  6. ​Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
  7. Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
  8. ​While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
  9. When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.
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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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Spicy English Parsnip Soup

9/11/2019

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Serves 6-7
4-5 cups cleaned and diced parsnips
5 medium shallots, chopped
1 clove garlic, pressed or minced
4 tablespoons butter
1 tablespoon olive oil
2 teaspoons curry
1 teaspoon powdered ginger
6 cups chicken broth
½ cup half & half
Salt and pepper to taste
3 tablespoons minced parsley for garnish
  1. Melt the butter with the oil in a large soup pot. Add the parsnips and the shallots and saute them over a medium heat for about 3 minutes.
  2. ​Sprinkle the curry and the ginger on the vegetables and toss them all together lightly.
  3. Add the chicken broth and bring to a boil. Lower the heat to a simmer, cover and cook for about 30 minutes until the parsnips are very tender.
  4. ​Working in batches as needed, puree the vegetables in a blender or processor until thick and creamy.
  5. Return the soup to the pot and reheat gently.
  6. ​Add the half and half, the salt and pepper and stir well. Do not let the soup return to a boil.
  7. Ladle the soup into serving bowls and garnish with the parsley.
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Creamy Mushroom Pasta

9/4/2019

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 Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini


Freshly grated Parmigiano for serving
  1. Bring a large covered pot of water to a boil
  2. ​Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
  3. Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
  4. ​Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
  5. Meanwhile, add the fettuccine to the boiling water and cook according to directions.
  6. ​Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
  7. Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
  8. ​When the pasta is done, drain well and place it in a serving dish.
  9. Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.


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Sausage and Cheese Stuffed Tomatoes

8/7/2019

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  1. Serves 6
6 large firm tomatoes, insides removed and reserved for another use
1 lb. sweet Italian sausage, casings removed
1½ cups shredded mozzarella cheese
2 to 3 shallots, minced
2 medium cloves garlic, minced or pressed
½ bell pepper, diced
15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts
½ cup chicken broth or dry white wine
6 small sprigs of basil or a few sprouts for garnish


  1. Preheat oven to 350°.
  2. ​Place the sausage meat in a large skillet and brown. Remove the crumbled meat with a slotted spoon to a bowl, retaining the drippings in the pan.
  3. Add the shallots and garlic to the pan over low heat and sauté until aromatic.
  4. ​Add the peppers and sauté about 2 minutes, stirring occasionally.
  5. Remove from the heat. Drain off excess moisture if there is any.
  6. ​Add the basil leaves or sprouts to the mixture and toss well.
  7. Place the tomato shells in a baking dish so that they fit snugly. Place about a tablespoon of mozzarella into each tomato shell.
  8. ​Spoon the sausage mixture into each tomato, pressing down firmly with the back of a spoon, leaving about a ½ inch of each tomato unfilled.
  9. Spoon a generous amount of mozzarella into the remaining space in each tomato.
  10. ​Add the ½ cup of liquid to the bottom of the dish.
  11. Place the baking dish in the oven and bake for about 20 to 25 minutes
  12. Top each tomato with a sprig of basil or a few sprouts and serve.


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Ginger and Spice Chicken Thighs

1/9/2019

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Serves: 2




2 teaspoons ground ginger
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice
1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces
2 tablespoons minced shallots
1 tablespoon olive oil
¼ cup chicken broth
¼ to ½ cup dry white wine
​Minced parsley, cilantro or basil
  1. Combine first 6 ingredients in a sealable plastic bag and stir well. Add chicken to the spice mixture, reseal and shake the bag well to distribute the spices; let stand 5 minutes.
  2. ​Coat a large nonstick skillet with the oil; place over medium-high heat until hot. Add the shallots and sauté until translucent.
  3. Add chicken pieces; cook 2 minutes on each side or until browned.
  4. ​Add broth and wine to skillet; cover, reduce heat to medium-low. Cook until the liquid is reduced by half, about 5 to 8 minutes.
  5. Place chicken in a large serving bowl and sprinkle the minced herb on top and serve with rice, quinoa, couscous.
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Harvest Pumpkin Soup

12/5/2018

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Serves: 6
1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish

Preheat oven to 400 degrees.
  1. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes.
  2. ​Scoop out flesh, and puree in a food processor (you should have about 2 cups).
  3. Melt 1 tablespoon butter in a large saucepan over medium-high heat.
  4. Add shallots, and cook until soft, about 4 minutes, until translucent.
  5. Add the remaining 5 tablespoons butter and let it melt. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes.
  6. Add wine, and cook until liquid has reduced by half.
  7. Add stock, water, and thyme. Bring to a gentle simmer; cook 25 to 30 minutes. Let cool.
  8. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)
  9. Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.
  10. Garnish as desired and serve.
​*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.
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Asparagus, Bok Choy, Shiitake Rice Salad

6/9/2018

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Picture
Kay Carroll
Serves: 6 to 8 as a side dish
 
2 cups Basmati rice
4 cups Swanson’s Thai Ginger broth
1-tablespoon oil
8 oz. shitake mushrooms, cleaned and sliced
1 large shallot, minced
2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated
1 lb. asparagus, trimmed and sliced
 
  1. Cook the rice in the Thai broth until cooked yet firm.  Set aside.
  2. Heat the oil in a large pan to medium.
  3. Add the mushrooms and sauté about 3 minutes.
  4. Add the shallots and sauté for an additional 3 minutes.
  5. Add the bok choy stems and the asparagus pieces to the mushrooms and shallots.  Sauté all of the vegetables for an additional 5 minutes.
  6. Combine the rice with the sautéed ingredients.  As you mix, add the Bok Choy greens.
 
Note:  This dish can be served warm or at room temperature.  It can also be served as a main course.

 

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CHICKEN AND CINNAMON CAP STEW WITH GINGER AND ANISE

2/27/2018

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Serves: 4
 
8 chicken thighs, seasoned on both sides with salt and pepper
3 tablespoons good olive oil
5 tablespoons butter, divided
¼ cup flour
3 tablespoons minced ginger
1 whole star anise
8 halved shallots
3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated)
1½ cups dry white wine or chicken broth.
½ cup chopped cilantro
Salt and pepper to taste.
 
 
  1. Heat a large skillet over medium heat for about 2 to 3 minutes.  Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.
  2. When the butter/oil foam subsides, dredge each chicken piece lightly in it.  Add each chicken piece to the hot skillet.
  3. Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side.  Transfer the pieces to a plate and cover loosely with foil.
  4. Add the remaining butter to the skillet along with ginger and the star anise. 
  5. Add the shallots.  Cook until the shallots are softened.
  6. Add the mushrooms stems to the skillet.  Cook, stirring occasionally for about 3 minutes.
  7. Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.
  8. Return the chicken to the skillet.  Adjust the seasonings.  Add the wine or broth time and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes.  Remove the star anise.
  9. Place stew in a serving bowl and sprinkle with cilantro
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Cinnamon Pork Roast

12/20/2017

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​Serves 6 to 8
Requires marinating time 3 hours to overnight
 
4 to 4½ lb. pork rib roast
2 heaping tablespoons ground cinnamon
2 tablespoons brown sugar
 
2 teaspoons salt
1 teaspoon freshly ground pepper
2 medium shallots, finely minced
4 small cloves garlic, pressed or minced
1 to 2 tablespoons low-sodium soy sauce

  1. Combine cinnamon, brown sugar, salt, shallots, garlic together well.
  2. Add the soy sauce a bit at a time until the ingredients are a spreadable paste.  Distribute the paste over the roast.  Place in a large re-sealable plastic bag (a 2 gallon is perfect).  Let in marinate in the refrigerator for 3 to 24 hours.
  3. Bring the roast to room temperature.
  4. Preheat oven to 500º.
  5. Place roast in a small roast pan and the pan in the oven for 15 minutes.
  6. Reduce the oven temperature to 350º.  Continue to roast for 40 to 50 minutes until thermometer inserted into thickest part of the roast (not touching the bone) registers 135º- 140º, for medium.
  7. Remove roast to a carving platter or board.  Cover loosely with foil and let sit for 10 minutes before carving.
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ROASTED PARMESAN CAULIFLOWER

9/27/2017

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Adapted from Masseria dei Vini
Serves 4 to 6
 
1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
 
  1. Steam or roast whole cauliflower head until it can be centrally pierced with a thin skewer just readily.  You need it to remain firm rather than soft.  Basket steamers are best.
  2. Allow the cauliflower to return to room temperature.
  3. Slice thick slices through the head, at least 1½ to 2 inches thick.  Place in table ready roasting or casserole dish in a single layer.
  4. Preheat oven to 350º.
  5. Slowly heat the cream and wine in a small saucepan.  Add the shallots, nutmeg, salt and white pepper and whisk until thoroughly blended.
  6. Continue to simmer while whisking until the sauce thickens or is reduced by about a third.
  7. Remove the saucepan from the heat.  Slowly add the cheese and continue to whisk.
  8. Gently pour or ladle the cheese sauce over the cauliflower and roast for 15 minutes in the middle of the oven.
  9. Without raising the dish to a higher level in the oven, turn the broiler on to turn the cauliflower a golden brown.  Five minutes should do it.  Serve immediately.
 
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FILIPINO PORK STEW

4/5/2017

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Serves 8
 
3 lbs. pork shoulder, cut into 1½ inch cubes
8 – 12 small whole shallots, peeled
2 tablespoons olive oil
2 tablespoons minced or pressed garlic
2 teaspoons ground turmeric
2 teaspoons grated fresh ginger
¼ - ½ teaspoon freshly grated black pepper
½ teaspoon ground cloves
3 – 4 Tablespoons roast red peppers, minced
½ cup rice wine vinegar
1 can, 13.5 oz., Lite Coconut Milk
1 cup fresh or frozen peas
¾ cup shredded cilantro
 
  1. Preheat the oven to 350º.
  2. Sear and brown the pork pieces over medium high heat in a large, deep oven-proof casserole pan.  Remove the pan from the heat and the pork from the pan to a bowl and set aside.  Do not clean or wipe the pan.
  3. Return the casserole pan to medium heat.  Add the olive oil to the pan and mix with any remaining pork juices.  Add the minced garlic and the shallots to the pan and sauté until the out layer of the shallot is transparent and the garlic is just beginning to turn golden.
  4. In a sealable jar, mix the turmeric, ginger, black pepper and cloves with the rice wine vinegar, seal and shake well.
  5. Pour the vinegar spice mixture into the shallots and garlic.  Add the roasted red peppers and the coconut milk, stirring gently until well blended well.  Cook for about 3 to 5 minutes.
  6. Add the pork and any collected juices to the spice, shallot and liquid mixture slowly, then stir and cover the pork pieces with the liquids.  Bring all the ingredients to a simmer.
  7. Cover the casserole and place in the heated oven for approximately 1½ hours.  Stir occasionally.
  8. When the pork is fork tender, remove the stew from the oven.  Add the peas and ½ of the cilantro.  Mix well and move to a serving dish if desired.
  9. Top with remaining cilantro.  Serve with hot rice.
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CELERIAC PUREÉ

11/30/2016

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​Serves 6 - 8
 
2 tablespoons green olive oil
2 celeriac, about 1½ lbs. each, trimmed, peeled and cut into 2 inch cubes
1 large shallot, diced
2 cups milk
3 tablespoons sweet butter, room temperature
¼ teaspoon nutmeg
Salt & freshly ground pepper to taste
½ cup minced chives or parsley
 
1 cup hot water - optional
 
  1. Heat the olive oil in a large sauté pan.  Add the shallots and cook over medium to low heat until transparent.
  2. Add celeriac and cook, tossing with shallots for about 3 minutes.
  3. Lower the flame and add milk.  Bring to a simmer and cook for 15 to 20 minutes until celeriac is tender.  Stir occasionally.
  4. Remove from heat and allow to cool slightly.  Remembering that they are hot, place solids and liquids into a blender or processor and blend/process until the texture is smooth and creamy.  Add hot water (or milk) to thin if needed.
  5. Add butter, nutmeg, salt and pepper.  Blend or process briefly, until ingredients are well mixed.
  6. Place in a serving bowl, sprinkle with herb of choice and serve.
 
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SAUSAGE STUFFED TOMATOES

8/10/2016

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Serves: 4
 
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose
¾ lb. sweet Italian sausage
1 small shallot, minced
2 tablespoons shredded parsley, plus a few whole leaves for garnish
1 cup ricotta, divided
Salt and fresh ground pepper

  1. Brown sausage meat in large saucepan.  Remove to a medium bowl with a slotted spoon.  Set aside.
  2. Place the shallots in the same saucepan with sausage drippings and sauté shallots until translucent.  Remove shallots to the sausage bowl with a slotted spoon.
  3. Preheat oven to 375º.
  4. Mix ½ cup of the ricotta and 2 tablespoons of parsley into the sausage mixture and stir until blended.
  5. Spoon the mixture into the prepared tomato cups and place them in a casserole or baking dish.
  6. Put the tomatoes into the oven and roast for 15 to 20 minutes depending on their size.
  7. Place the tomatoes on a serving dish.  Spoon a dollop of the remaining ricotta on the top each tomato and garnish with a few parsley leaves.  Serve.
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Green Beans with Bacon & Shallots

8/26/2015

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Recipe by Anna Gill

Serves 6

1½ lb. green beans, trimmed and cut diagonally into 2 to 3 -inch pieces
3 slices bacon
3 tablespoons shallots, minced

1. Set a large pot of salted water on medium high heat to bring to a boil.
2. Meanwhile cook the bacon slices in a sauté pan (not the microwave) until crisp. Place bacon on paper towels to drain. Set aside.
3. Drain all but 1 tablespoon of the bacon fat out of the pan.
4. Add the shallots to the sauté pan with the remaining bacon fat and sauté until translucent.
5. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 to 7 minutes. The exact timing depends on the size of the beans, so test them. You want them to still be firm to the bite with a bit of crunch.
6. Drain well in a colander.
7. Crumble the bacon into bits
8. Transfer to a serving bowl. Add the shallots and the bacon. Toss gently and serve.
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Golden Fried Shallots

8/26/2015

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Recipe by Anna Gill

Makes 1 cup

2 cups thinly slices shallots (about 4 large shallots)
1½ cups neutral oil, such as saffron or canola

1. Place the oil in a flat wide sauté pan and heat over medium level until the oil is shimmering.
2. Add the shallots in a single layer and cook, stirring constantly, until a light golden brown, approximately 10 to 15 minutes. Using a slotted spoon, transfer the shallots in a single layer to a paper towel lined plate. Drain and blot thoroughly.
3. Place the plate, paper towel and shallots together in the microwave on high for 1 full minute.
4. Let the plate stand for an hour in the air, then transfer to a storage container.

NOTE: For best results use within a couple of days.
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Tricolor Macaroni Salad

8/26/2015

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Recipe by Anna Gill

Serves: 8 to 10

1 lb. Tricolor Rotini
1¼ cup low fat mayonnaise
⅓ cup red wine vinegar
1 cup celery, diced 
½ cup red & green bell pepper, diced
½ cup shallots, finely minced
4 strips turkey bacon, cooked crisp and crumbled
Freshly ground pepper and salt to taste

1. Cook the rotini according to the package directions, drain and set aside to cool a bit.
2. In a large bowl, mix the mayonnaise and the vinegar together, blending them well.
3. Add all the remaining ingredients to the bowl and mix well.
4. Finally add the cooked macaroni and gently fold it into the mayonnaise mixture until all the macaroni is coated with mixture.
5. Let the salad sit for at least a few hours before serving for the flavors to meld.
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Tomato Risotto

8/26/2015

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Recipe by Anna Gill

Serves: 6

1 large sweet onion, coarsely chopped
1 tablespoon olive oil
3 cups tomato juice
2½ cups chicken stock or broth
1½ cups Aborio rice
2 medium shallots, minced
1 cup dry white wine
1 lb. assorted Sungold and read pear tomatoes halved or quartered if large
Salt and freshly ground pepper
1/3 cup shredded basil
2 tablespoons freshly grated Romano cheese


1. Preheat the oven to 375o.
2. On a baking sheet, toss the onion with 1 teaspoon of the oil; spread out on the sheet. Roast for about 20 minutes, stirring until lightly browned.
3. In a medium non reactive saucepan, bring the tomato juice and the chicken broth to a boil over moderately high heat; keep warm.
4. Heat the remaining olive oil in a large non reactive saucepan.
5. Add the shallots and cook over moderate heat, stirring until translucent, about 2 minutes.
6. Add the rice and cook, stirring , for 1 minute.
7. Add the wine and cook, stirring, constantly, until almost all of the broth s absorbed, about 7 minutes.
8. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until most of the broth is absorbed.
9. Add 1 more cup of broth and stir until it is absorbed, stirring constantly.
10. Continue adding 1 cup at a time and stirring constantly, until all the broth has been added and absorbed. The rice is done when it is chewy and lightly bound with creamy cooking liquid, about 25 minutes.
11. Stir in tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with basil and cheese. Serve at once.
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Thyme Roasted Baby Blues

8/26/2015

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Recipe by Anna Gill

2 pounds marble or fingerling blue potatoes, washed but unpeeled
1 medium shallot, thinly sliced
¼ cup extra-virgin olive oil
¼ cup dry white wine
4 sprigs thyme
1 large garlic cloves, pressed through a garlic press
Kosher or sea salt

1. Preheat the oven to 350°.
2. In a small roasting pan, toss the potatoes with the shallot, olive oil, wine, thyme sprigs and garlic and season with salt.
3. Cover with foil and bake for about 15 to 20 minutes, or until just tender.
4. Uncover, stir well and bake for 5 to 10 minutes longer, or until the potatoes are very tender and lightly glazed.
5. Season with salt and serve.
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Tagliatelle with Peas, Pea Shoots and Lettuce

8/26/2015

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Recipe by Anna Gill

Serves: 4

1 lb. tagliatelle
2½ tablespoons sweet butter 
1 small shallot, finely minced
1 tender small head Bibb or Cos lettuce, cut into ribbons
1¼ cup tender shelled peas
½ cup pea shoots
Salt
Freshly ground black pepper

½ cup freshly grated Parmesan cheese (optional)


1. Bring a large pot of salted water to a boil.
2. Melt butter in a saucepan and then add the shallots. When the shallots are soft, add the lettuce and the peas. Cover and cook very gently until the peas are soft. Be careful not to overcook the peas or they will lose their bright color. Season with salt and pepper.
3. Cook the tagliatelle in the boiling water. Reserve a ½ cup of the pasta water before draining the pasta thoroughly.
4. Place the tagliatelle in a serving bowl. Add the pea sauce. If necessary, add a little of the reserved pasta water if the pea sauce seems too dry.
5. Toss the pasta and sauce well. Sprinkle the pea shoots on top.
6. Serve with or without the grated cheese as desired.

Variations: Steam a stalk or two of asparagus or broccoli and toss it into the pea sauce
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Stuffed Pumpkin

8/26/2015

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Recipe by Anna Gill

Serves: 4 to 5

1 -4 to 5 pound sugar pumpkin
1 cup chicken broth
2 teaspoons salt
½ teaspoon nutmeg
½ teaspoon dry mustard
1 tablespoon vegetable oil
½ cup minced shallots
2 cups cooked wild rice
6 scallions, sliced diagonally
¾ cup mixed dried fruit: pears, cranberries, papaya, mango and apple
6 large shitake mushrooms, sliced thinly
1 teaspoon fresh, shredded sage
¼ cup pine nuts

1. Preheat oven to 350 degrees.
2. Cut the top from the pumpkin. Remove all seeds and strings.
3. Prick cavity with a fork and rub with 1 teaspoon of salt, the nutmeg and the mustard. Let the pumpkin sit for at least 15 minutes.
4. Add ¼ cup of chicken broth.
5. Put pumpkin in a shallow baking dish containing ½ inch of water. Place baking pan in oven and bake pumpkin for about an hour, more if a larger pumpkin is used.
6. As the chicken broth is absorbed, replace it with another ¼ cup. You may not use all of the broth.
7. Replace top of pumpkin during the last ½ hour of cooking.
8. Meanwhile, heat oil in a large skillet and sauté shallots and mushrooms lightly.
9. Stir in the wild rice, remaining salt, the scallions, dried fruit and pine nuts.
10 Stuff the baked pumpkin with the rice mixture, replace the pumpkin top and serve.

NOTE: When serving, scoop out pumpkin flesh with stuffing.

VARIATION: The original of this recipe included a pound of ground venison and half of the rice above. It is very good that way, but I then use it as a main dish rather than a side dish.
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