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.

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

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.

Recipe by Anna Gill

Serves: 4

2 medium or 1 large shallot, minced
6 tablespoons butter
4 cups simmering vegetable broth (must be well heated before using)
1½ cup Arborio rice
2 cups dry white wine
2 ½ cups strawberries, plus a ½ cup for garnish, washed and hulled
½ cup half and half
½ cup Parmesan cheese, freshly grated
Salt and pepper

1. Melt 3 tablespoons of the butter in a large wide sauté pan.
2. Add the shallots and cook, stirring occasionally, over low heat until soft, about 3 to 5 minutes.
3. Add one cup of the wine and cook until it has evaporates. Then add the second cup repeating the process. All together about 5 minutes.
4. Add ½ cup of the hot broth to the rice mixture. Stir frequently until the liquid has been absorbed. Repeat the process a ½ cup at a time approximately 15 to 20 minutes.
5. While the rice is cooking, mash 2 ½ cups of the berries.
6. About half way through the broth and cooking process, add the mashed berries.
7. Test the rice, when done it should be tender but still have a bit of firmness.
8. Add the half and half, stirring until well blended and thickening.
9. Season with salt and pepper. Garnish with last ½ cup of berries and sprinkle lightly with the Parmesan cheese.

Recipe by Anna Gill

FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
1 batch pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 ½ cups)
Cranberry Chutney or Cranberry Port Conserve

FOR THE CRANBERRY CHUTNEY
Makes about 2 cups
2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag frozen cranberries (not thawed)
⅔ cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
⅛ teaspoon dried hot red pepper flakes

FOR THE CRANBERRY PORT CONSERVE
Makes about 3 cups
1 (12-ounce) package fresh cranberries
¾ cup sugar
⅔ cup ruby Port
1 medium navel orange, unpeeled, chopped
¼ cup dried currants
⅓ cup chopped walnuts

FOR THE TART: makes 1- 9 inch round or 13 ½ X 4 inch rectangular tart*
Tart shell: 
1. Preheat oven to 350°F.
2. Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a ½ inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
3. Line pastry shell with foil shiny side down and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
4. Reduce oven temperature to 325°F. 

Filling:
1. Whisk together cream, whole egg, yolks, salt, and pepper until combined. 
2. Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell. Bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool completely. Remove rim, cut into pieces and top with chutney or conserve.

*If you plan to use the tart as hors d’oeuvres, use the rectangular pan which can readily be cut into individual squares. 

NOTE: Tart can be made 1 day ahead and chilled, covered. Reheat before serving. 

FOR THE CRANBERRY CHUTNEY
1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

NOTES:
1. Chutney can be made 1 week ahead and chilled, covered.
2. Prepared Cranberry Chutney can be found in the markets and used with success.

FOR THE CRANBERRY PORT CONSERVE
1. Combine cranberries, sugar and Port in heavy large saucepan.
2. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low.
3. Add chopped orange and simmer until cranberries burst and mixture thickens slightly about 15 minutes.
4. Remove from heat. Mix in dried currants.
5. Cool cranberry conserve completely.
6. Stir in chopped walnuts.

ADVANCED PREP: Cranberry conserve can be prepared 3 day's ahead. If so, cover tightly and refrigerate.

Recipe by Anna Gill

1¼ pounds large sea scallops, tough ligament discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
¼ teaspoon of salt and pepper combined
2 tablespoons shallots, minced
¼ cup dry white wine
¼ cup white-wine vinegar
1 tablespoon finely chopped tarragon

1. Pat scallops thoroughly dry with paper towel.
2. Sprinkle scallops with salt and pepper.
3. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Place scallops on a serving platter.
4. Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons.
5. Add juices accumulated from the scallops platter and reduce again until liquid is not more than ¼ cup.
6. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency.
7. Stir in tarragon. Add salt if necessary. Pour sauce over scallops and serve.

Recipe by Anna Gill

Serves: 8

6 to 8 small heirloom red potatoes (best if red inside and out)
6 to 8 small heirloom blue potatoes (best if blue inside and out)
10 to 15 small heirloom carrots of mixed colors
6 to 8 shallots, peeled and trimmed
¼ to ½ cup of good green olive oil
2 tablespoons freshly ground pepper
½ teaspoon salt
4 to 6 sprigs of thyme

1. Preheat the oven to 350 degrees F.
2. Clean the vegetables without removing their skins. Cut as require to make the pieces reasonably the same size.
3. Mix the oil, salt and pepper and drizzle it over the vegetables. Top with thyme sprigs.
4. Roast in the oven until tender throughout when pierced with a fork. Toss occasionally durning the process to re-distribute the seasoning.

Recipe by Anna Gill

Serves: 4

6 to 8 red, yellow and purple roasted beets*, sliced ¼ inch thick
¾ cup heavy whipping cream
2 tablespoons minced shallots
2 fresh mint sprigs plus 1 sprig for garnish
1 tablespoon softened butter
½ cup ricotta cheese
Salt & freshly ground pepper

1. Preheat oven to 425°.
2. Butter a 1½ quart baking dish and set it aside.
3. Bring cream, mint sprigs to boil in small saucepan. Remove from heat. Cover and let the mixture steep for about 15 minutes. 
4. Arrange sliced beets, alternating colors if possible, in an even layer in the dish. Sprinkle the beet layer lightly with shallots and salt, then dot with ricotta cheese.
5. Repeat until all beets have been used.
6. Strain cream and mint mixture over beets in dish.
7. Top with additional dollops of ricotta.
8. Bake until cream is bubbling at edges, about 20 minutes
9. Let sit 5 minutes. Garnish with mint sprig and serve.

*See basic Roasted Beet recipe included in this column.

Recipe by Anna Gill

Serves: 4

½ cup Red Quinoa
1¼ cup low sodium chicken broth
1 shallot, finely minced
¼ cup organic pumpkin seeds
1 tablespoon chopped fresh mint or flat-leaf parsley

1. Add the chicken broth and the quinoa to a one quart saucepan.
2. Bring the mixture to a boil. Reduce heat to a simmer and cover. Cook until the broth has almost been absorbed (you should be able to see a little bit of the broth at the bottom and the little white tails of the grain should be visible).
3. Add the shallots and the pumpkin seeds. Recover the saucepan and let the remainder of the broth be absorbed. Serve immediately.

Recipe by Anna Gill

Serves: 4

1 tablespoon light olive oil
2 tablespoons minced shallots
3 tablespoons pine nuts
3 tablespoons diced dried apricots
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch of cloves
Pinch of nutmeg
½ teaspoon salt
1 cup quinoa
2 cups chicken or vegetable broth
½ cup red currants
2 tablespoons minced parsley

1. Heat the oil in a large sauté pan.
2. Add the shallots and sauté until translucent, about 8 minutes.
3. Add the pine nuts and sauté until the pine nuts are golden, about 2 minutes.
4. Add the apricots, all the spices and the salt. Mix well.
5. Add the quinoa and stir until the grains are coated.
6. Stir in the chicken broth. Bring to a boil, reduce heat to a low simmer and cook until the liquid is absorbed, approximately 20 to 25 minutes.
7. Stir in the currants. Place mixture in a serving bowl and sprinkle with the parsley. Serve.

Serves 4

½ tablespoon extra lite olive oil
½ tablespoon butter
1 lb. pork tenderloin, silver skin removed, cut into two inch cubes 
8 oz. shitake mushrooms, sliced thickly
½ cup shallots, sliced
1 carrot, diced
2 tablespoon flour
¾ cup apple cider
1 cup chicken broth
1 tablespoon fresh thyme, minced
Sea salt and freshly cracked pepper, to taste
Granny smith apple, diced
Fresh parsley, shredded for garnish

1. Pat pork cubes dry with a paper towel then season the cubes with sea salt and freshly ground pepper and toss to cover.
2. Heat the olive oil and butter in a large skillet or pan over medium high heat. When the pan is very hot, add the pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a bowl and cover loosely with tin foil.
3. Add the mushrooms, carrot, and shallots in the same pan over medium heat. Cook until softened, 3-4 minutes.
4. Sprinkle the flour on top of the vegetables and stir. Continue to cook for about 1 minute.
5. Add the apple cider to the pan, scraping up any bits on the bottom of the pan.
6. Add the chicken broth and bring mixture to a boil. Simmer for about 5 minutes.
7. Reduce heat to medium low, return the pork with its residual juices to the pan.
8. Add the minced thyme and stir gently.
9. Simmer stew until thickened, 15 to 20 minutes.
10.Test the seasoning and adjust if necessary. 
11. Place the stew in a serving bowl and top with diced apple and parsley.

Recipe by Anna Gill

Serves: 4 to 5 

3 cups/1 pound seedless white grapes, stemmed 
2 cucumbers, seeded and chopped. If available, the seedless ones work well
1 shallot, chopped 
1 small garlic clove, minced or pressed 
2 cups plain yogurt (low fat is fine) 
¼ teaspoon salt 
¼ teaspoon white pepper 
hot pepper sauce to taste (maybe 8 drops or so)

Garnish: white seedless grapes, halved, and sliced almonds, toasted

1. Puree the grapes in a blender, then strain out the skins and return the juice to the blender.
2. Add the cucumber, shallot, and garlic, and puree.
3. Blend in the yogurt.
4. Season with salt, pepper, and hot pepper sauce. 
5. Refrigerate until cold. Garnish and serve when ready. 

Recipe by Anna Gill

Serves: 4

3 tablespoons fresh lime juice (1 large lime)
1 teaspoon lime zest
4 tablespoon safflower or peanut oil
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 large shallot, thinly sliced into rings
1½ teaspoon sea salt
8 chicken thighs
1 cup shredded basil leaves

1. Place the lime juice, zest, oil, soy sauce, shallots and salt into a large re-sealable plastic bag. Mix well.
2. Place in the refrigerator for at least one hour or up to eight hours. Turn the bag occasionally.
3. Preheat the broiler and place the first rack so the broiling pan is a least 8 to 10 inches from the flame.
4. Reserving the marinade, arrange chicken skin side down in the broiling pan and cook for approximately 8 minutes.
5. Turn the chicken pieces and brush with the marinade, reserving the balance. Cook under the broiler for another 7 to 8 minutes, until golden brown.
6. Let the chicken stand for 5 minutes.
7. Microwave the remaining marinade for a full minute.
8. Arrange the chicken on a serving dish. Spoon the heated marinade over the chicken and sprinkle with the shredded basil.
9. Serve with rice or quinoa.

Recipe by Anna Gill

Serves 6

1/2 pound shallots 
3 to 4 pounds baby artichokes, choose tightly closed buds
2 tablespoons olive oil 
1 tablespoon unsalted butter 
½ cup chicken broth 
¾ cup dry white wine 
½ tablespoon thyme leaves
Salt
Freshly ground black pepper

1. Cut the tip of the artichoke off. Pull off the coarser outer leaves or petals and halve the artichokes lengthwise. 
2. Peel off the papery skin of the shallots and halve them lengthwise.
3. Heat the oil and the butter in a large hot skillet. When the butter foam has subsided, add the artichokes and the shallots cut side down until golden.
4. Turn the vegetables and continue to cook until consistently golden.
5. Add the broth. Bring to a boil and cover. Simmer for approximately 15 minutes, until the broth has reduced by at least three-quarters and the artichokes can be easily pierced with a fork.
6. Add the wine. Bring to a boil. Reduce the heat and let simmer, stirring occasionally, until most of the liquid is evaporated.
7. Sprinkle with the thyme leaves, salt and pepper. Serve immediately.

Recipe by Anna Gill

Serves: 6 as an appetizer

8 to 9 cups vegetable broth
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1 cup Italian Arborio rice
½ pound arugula (12 cups), washed, stems trimmed and chopped
½ cup dry white wine
¼ cup freshly grated Parmesan cheese, plus ¼ cup for serving
Salt to taste, preferably sea salt
Freshly ground black pepper to taste

1. In a large saucepan, bring broth to a simmer. Reduce heat and keep warm.
2. In a 4 quart heavy pot over low heat, cook shallots in 1 tablespoon oil, stirring, until tender but not brown, about 5 minutes.
3. Stir rice into scallions, raise heat to medium and cook, stirring, for about 2 minutes.
4. Add arugula and wine. Raise heat to high and cook, stirring, until wine has evaporated, about 2 minutes.
5. Reduce heat to medium-high and add 1 cup warm broth. Cook, stirring constantly with a long-handled wooden spoon, until most of the liquid has been absorbed, 2 to 3 minutes.
6. Continue cooking and stirring, adding broth ½ cup at a time, until rice is tender but firm to the bite and the risotto has a creamy consistency. Adjust heat as necessary to prevent scorching but maintain the simmer. Total cooking time will be about 25 minutes.
7. Add grated Parmesan and remaining tablespoon oil. Cook, stirring, for 2 minutes more.
8. Season with salt and pepper. Ladle into bowls and garnish with the remaining Parmesan and serve.