Archive | Entrees

Veggie Stout Stew

veggieStoutStew

By Executive Chef Greg Roach, Wild Oats Co-op

Serves 6

1 leek, large, sliced lengthwise and rinsed to remove any
  imbedded soil, then large dice
2 tablespoons olive oil
6 cloves garlic, peeled but left whole, stem trimmed
2 celery stalks, large dice
3 pounds assorted root vegetables, large dice: Hard squash, parsnips, turnips,
  potatoes—use what’s available, your favorites. If you need help, consult the
  produce manager at your local independent market.

1 pinch each salt and pepper, to taste
¼ cup organic ketchup
1 pinch dry thyme, or 2 fresh sprigs, leaves removed
1 pinch smoked hot paprika
1 pinch rubbed sage
1½ cup veggie stock
6 ounces Guinness or your favorite stout
6 wedges white cabbage, sliced thin

In a heavy-bottom pan with a tight lid, such as a Dutch oven or extra-large saucepan, sauté the leeks in the olive oil until just soft. Add the garlic and celery. Cook for another minute, stirring once or twice.

Add the root veggies, salt and pepper. Stir gently to coat the diced veggies with oil.

Add ketchup, thyme, paprika and sage; stir again to distribute the seasonings. Let the ketchup cook for a minute until it slightly changes color and becomes fragrant.… Read the rest

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Grilled Lamb Lollipop

grilledLambLolli

Yields 6 servings

2 racks of lamb, bones “frenched” (exposed)
1 medium navel orange, cut into quarters, stem cap removed
¼ cup light brown sugar
8 ounces whole cranberries
20 leaves fresh mint or 1 sprig of either rosemary or
   sage or 2–3 sprigs tarragon, leaves removed from stems

Season chops with salt and pepper. Grill or broil 2 minutes each side for medium rare.

Cool; reserve covered in refrigerator.

In the bowl of a food processor pulse orange segments, skin and all, to chunky. Add brown sugar, run briefly to combine, set aside in nonreactive bowl.

Place cranberries and mint leaves or herb sprig(s) in food processor, pulse to rough chunk. Combine in bowl with orange. Refrigerate compote until ready to use.

To assemble:

Preheat oven to 350°F.

Place prepared compote on counter, allow to reach room temperature.

Place cooked chops on a foil– lined baking sheet (foil aids in cleanup).

Heat chops in oven 5 minutes, along with ovenproof serving platter.

Place chops on platter and top each with a heaping teaspoon of chutney.

Garnish platter with sprigs of herbs, sprinkled chutney and/or edible flowers, if available.

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Goat Cheese and Onion Tart

goatCheeseTart

By Executive Chef David Jordan, Cranwell Resort and Spa

Yields 6 servings

1 box puff pastry sheets
1 large sweet onion, thin slices
2 tablespoons olive oil
1 tablespoon butter
3 eggs
6 ounces goat cheese, room temperature
1½ cups heavy cream
½ teaspoon dill, chopped
¼ teaspoon parsley, chopped
Salt and pepper to taste

Preheat oven to 350°F.

Open sheet of puff pastry on lightly floured surface, lightly roll to 10 by 14 inches, cut into 6 pieces, approximately 4½ by 5 inches. Spray 6 (4-inch) tartlet pans with vegetable spray. Press 1 piece of dough into each ring; trim excess from top. Poke pastry on the bottom of each pan, with a few holes using fork tines.

Alternately, if you don’t happen to have 6 tartlet pans handy, use one 12-inch tart pan, trim top adding strips of excess puff pastry to fill in pan. Poke bottom of pan with a few holes, using fork tines. Set aside.

Sauté onion in olive oil and butter until caramelized, golden brown; season with salt and pepper.

Layer bottom of tart pan(s) with onions. In a separate bowl, whisk eggs and season. Gradually incorporate cheese, cream, dill and parsley.

Cover onions with egg mixture, ¼ inch from top of pan.… Read the rest

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Bright Pink Beet Pesto with Fettuccini

brightPinkPesto
Photo by Mathew LaBombard

This is one of those dishes that seems to be a constant confusion when people are eating it—but all in a good way, of course! Instead of the typical green pesto, this is bright pink. And although it looks like a heavy dish, the flavors are fresh and light. The basil and walnuts bring out the traditional pesto taste and the beets add richness to the dish—reminiscent of a decadent Alfredo sauce. Topped with fresh basil, a drizzle of extra-virgin olive oil and sprinkling of kosher salt, this is healthy, luxurious eating at its best.

3 cups beets, peeled and sliced into
¼-inch-thick rounds
1 cup toasted walnuts*
1½ tablespoons lemon zest
¼ cup freshly squeezed lemon juice
¾ cup fresh basil leaves, plus more leaves for garnish
3 cloves garlic, roughly chopped
1 teaspoon plus 3 tablespoons kosher salt
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil
1 pound dried fettuccini

* Toasted walnuts elevate the nuttiness and add decadence to this sauce. To toast walnuts, place whole walnuts into a dry sauté pan and turn heat to medium. Stir the walnuts frequently to avoid any burning, toast for about 5 minutes, until you can smell a strong nutty aroma in the air.… Read the rest

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Nigerian Goat and Ground Nut Stew

goatStew

Here is the recipe Chef Greg Roach adapted from several sources to create his yummy stew.

2–3 pounds diced goat meat
3 tablespoons vegetable oil
1 large yellow or white onion, sliced
6–8 cloves garlic, chopped roughly
1 (3-inch) piece ginger, peeled and minced
2 hot chili peppers, to taste, diced, with the seeds left in
2–3 pounds sweet potatoes, peeled and cut into chunks
1 (15-ounce) can crushed tomatoes
1 quart stock made from roasted goat bones
1 cup peanut butter
1 cup roasted peanuts
1 tablespoon ground coriander
Salt and black pepper

Brown the meat in a hot pan with a little salt, pepper and oil. Add the onions and sauté until lightly browned. Then add the garlic, ginger and chilies.

Add the rest of the ingredients, stirring over low heat until combined. Cover and simmer for at least 2 hours, stirring to keep the bottom from burning. Add more stock if the stew gets too thick.

Adjust the seasoning and garnish with a few more peanuts. Serve.

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Grilled Salmon with Lime-Butter Sauce

grilledSalmon

PREPARE GRILL:

Medium-hot for charcoal or wood; if using gas, set grill for moderate heat and cover grill.

GRILL FISH:

6 (6-ounce) pieces center-cut wild salmon fillet (about 1 inch thick) with skin
Olive oil, salt and pepper
1 whole lime
6 tablespoons lime butter sauce (recipe follows)
Lime-Butter Sauce:
1 large clove garlic, chopped
¼ cup fresh lime juice
1 teaspoon salt, to taste or dietary restrictions
½ teaspoon black pepper
1 stick (½ cup) unsalted butter, melted
Finely grate green skin of lime, yielding 1½ teaspoons of zest; reserve for later use.

Cut remainder of lime and extract juice for sauce.

In a blender, covered with center cap removed, purée garlic with lime juice, salt and pepper until smooth.

With motor running, pour in melted butter and blend until emulsified, about 30 seconds.

Mixture may be slightly runny. Pour into container, cover and reserve in refrigerator.

May be made a few days in advance. Season salmon with salt and pepper. Lightly oil grill, or spray or brush olive oil on flesh side of salmon.

Place flesh side down on grill grate; cook 4 minutes.

If using gas grill, set fish over low flame, light additional flame farthest away on medium flame and cover grill; cook 4 minutes.… Read the rest

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Grilled Pizza

grilledPizza

1 par-baked pizza shell
2 tablespoons good olive oil
4 ounces sliced fresh mozzarella
2 plum tomatoes, sliced thin
½ cup blanched spinach
½ medium red onion, sliced thin
¾ cup grilled sliced chicken breast

Brush the top of the pizza shell with oil. Top with mozzarella; the better the cheese, the better the pizza.

Add the toppings: tomatoes, spinach, onions and end with grilled chicken. Now place the pizza on your grill. If using gas, turn down the gas as low as possible.

Quickly shut the grill cover but pay attention and rotate the pizza 90o often. It will only take about 5 to 6 minutes to crisp up the crust and melt the cheese. Remove from the grill, cut and serve.

Top with parmesan and basil, or anything you like. Enjoy.

Using this basic method, you can create a fun summer dinner party. Set up a station of various ingredients, including pesto, spicy curry sauce, hot sauce or anything else you can dream up. Have your guests create their own.

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Summer Zucchini Fritters With Fresh Zucchini Salsa & Cilantro Lime Crèma

zukeFritter

Make the salsa first; refrigerate at least 1 hour.

SALSA

1 small fresh zucchini, seeded, small dice
2 fresh plum tomatoes, small dice
1 small fresh jalapeño pepper, minced
1 small fresh green pepper, small dice
1 clove garlic, minced
1 lime, freshly squeezed juice
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
Mix all ingredients, refrigerate.

CILANTRO LIME CRÈMA

1 cup sour cream
Fresh chopped cilantro, to taste
1 tablespoon fresh lime juice

Combine all ingredients, refrigerate.

FRITTERS

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon fresh chopped cilantro
¼ cup small-diced red onion
1 large ear cooked corn kernels, removed from cob
2 cloves garlic, minced
2 cups fresh grated zucchini
1 egg, beaten
¾ cup milk
¾ cup flour
¼ cup cornmeal
1 teaspoon baking powder
1 tablespoon Joe’s Hot Stuff (Cajun seasoning)

Heat butter and oil in large fry pan.

Combine the rest of the ingredients.

Drops 2–3 full tablespoons together into hot pan; flatten lightly.

Continue around pan, leaving space between each fritter.

Cook about 2 minutes, turn over and cook until bottom is brown.

Drain on paper plates or toweling.

Keep warm while finishing balance of batter.

Serve with salsa and crèma.… Read the rest

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Lox, Eggs and Onions

loxEggs

Breakfast, lunch or dinner—always a winner. A standby for Passover entertaining.

This recipe is done for 1 portion, allowing for a crepe appearance when serving. For a large group, increase proportionally. Use a substantial fry pan and either form a large crepe, slicing to serve, or after adding the salmon, scramble away!

1 tablespoon butter
1/3 cup sliced sweet onion
2 eggs
2 tablespoons goat cheese (Monterey Chevre with chives and garlic is local, available and terrific)
1 teaspoon fresh dill
1/2 ounce smoked salmon (lox), cut into thin strips

Melt butter in a small omelet pan over medium-high heat.

Sauté onions until soft and lightly colored.

Beat eggs with goat cheese until well blended; it’s easier if the cheese is at room temperature.

Mix in 2/3 teaspoon of dill.

Pour egg mixture in pan over sautéed onions. Swirl pan to spread mixture evenly.

Reduce heat to medium-low and cook until eggs are not quite set on top; they should slide in pan and not stick.

Place lox strips on top of eggs, like peppers on a pizza. Gently lift ¹/3 of egg mixture, folding toward the center. Repeat on opposite side, forming a crepe shape.

If you prefer your eggs not runny, increase heat to medium high for 2 to 3 minutes, until you see eggs puff up.… Read the rest

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Matzah Brei

matzaBrei

Matzah brei means fried matzo in Yiddish.

This Passover breakfast tradition is the taste of scrambled eggs with toast all in one. The following is for two portions. It can easily be doubled, tripled, etc., but be sure to use a fry pan large enough to spread out the mixture.

4 sheets matzo
½ cup water, cold to room temperature
4 eggs, beaten
3 tablespoons butter

In a mixing bowl, break matzo sheets into 2- to 3-inch pieces; shape and size does not matter. This is a good job for one of the kids.

Pour water over matzo and combine by hand of the same kid. Allow to soak for about 3–5 minutes. When the matzo is moist and partially softened, pour off excess water, pressing gently into matzo. Add eggs into bowl and mix gently with a fork, allowing to soak for 5 minutes.

In a fry pan on low heat, melt butter.

Turn heat to medium and pour in egg-matzo mixture. Fry like an omelet for about 5 minutes, until bottom is golden brown. Turn over, lower heat and continue to fry for an additional 3–5 minutes, until brown.

Using the side of a wooden spoon, break up the matzah brei into various size chunks.… Read the rest

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