Archive | Recipes

Pear and Goat Cheese Pumpkin Crepes

pearPumpkinCrepe

CREPES

Yields 12

1 cup flour
1¾ cup milk
2 egg, beaten
¼ cup pumpkin purée, canned is acceptable
6 tablespoons melted butter

1/8 teaspoon or pinch each cinnamon, grated fresh ginger and nutmeg
½ cup sugar
Butter for coating the pan

Combine all ingredients in bowl of a food processor equipped with dough blade; pulse until blended. Remove to covered bowl.

Allow to rest in refrigerator 30 minutes before using; can be kept for a day under refrigeration.

Heat a medium nonstick pan. Brush lightly with butter. Pour 1 to 1½ ounces of batter, depending on the pan size, in the center of the pan. Swirl to a thin coat, spreading evenly. Cook for 30 seconds, flip and cook for 10 seconds. Remove to rack or cutting board to cool. Continue until all batter is gone.

After cooling, stack in sealable bag. Will keep for several days in refrigerator.

FILLINGS

3 medium pears
1 tablespoon lemon juice
1½ teaspoons sugar
½ teaspoon vanilla extract

Stem, core and peel pears. Hold them in a bowl with the water and lemon juice to prevent browning.

Cut pears into 1- to 1½-inch strips. Add to saucepan with sugar and vanilla extract. Cover pan, cook over low heat for 20 minutes, until pears are soft and caramelized.… Read the rest

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Roasted Acorn Squash

roastAcornSquash

Serves 6

3 whole acorn squash
1 medium pear
3 teaspoons maple syrup
1½ teaspoons butter

Preheat oven to 450°F.

Wash outside skin of whole squash.

Remove stem if still connected. Cut each squash in half lengthwise; remove seeds.

Place 2 cups water in the bottom of a roasting pan with 6 squash halves skin side down.

Stem, core and peel pear. Chop pear into ½-inch pieces, place equal amounts of pear in cavity of each squash along with ½ teaspoon maple syrup and ¼ teaspoon butter.

Cover roasting pan with foil and bake approximately 1 hour, until squash is fork tender.

Before serving, broil briefly, to reheat and lightly brown.

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Asian Cauliflower with Brussels Sprouts and Caramelized Pecans

asianCauli

CARAMELIZED PECANS

2 cups whole shelled pecans or any nuts to your liking
1 cup granulated sugar
1 tablespoon pure maple syrup

Combine all ingredients in a small sauté pan, low heat. Stir with a wooden spoon until sugar melts and nuts are coated.

Remove from stove and pour mixture on to a dry baking sheet. Smooth out to 1 layer; allow to cool.

When dry and cool, break into pieces; reserve for later. Any not used can be stored in an airtight container at room temperature for weeks.

ASIAN CAULIFLOWER

Yields 6 (8-ounce) servings

1 head cauliflower, removed from center stem, separated into bite-sized flowerets
8 Brussels sprouts, halved if small, quartered if large
1 Paula red apple or any firm-flesh apple, cored and cut into ½-inch pieces
1 cup coconut milk
2 tablespoons yellow curry powder
½ teaspoon salt

Preheat oven to 350°F.

Combine all ingredients in a roasting pan large enough to hold in 1 layer. Foil cover pan, bake in preheated oven 25 minutes. Remove cover, turn veggies with a wooden spoon and continue roasting, uncovered, 25 minutes or until all liquid is absorbed and veggies are golden brown.

Remove to serving dish and garnish with caramelized nuts.… Read the rest

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Cranberry Chutney

cranberryChutney

By Chef Aura R. Whitman, owner of Naturally at Berkshire Organics

Yields 3 cups

1 bag fresh cranberries
8 ounces strawberry lemonade, apple cider or fruit juice of your choice
6 ounces fresh raspberries, strawberries or fruit of your choice
½ cup sugar
1/8 teaspoon cinnamon

Combine all ingredients in a nonreactive saucepan. Bring to a boil until some cranberries start to burst.

Reduce heat to simmer, stir occasionally, cook uncovered for 20–25 minutes, until cranberries are soft. Taste and add additional sugar to taste.

Note: This chutney can be served warm or at room temperature to accompany most meats and poultry. It can also be used to complement other dishes like the two of those that follow. Keeps refrigerated 1 week.

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Cider-Braised Lamb Shanks with Porcini Mushrooms

ciderLambShanks

Courtesy of co-owner Chris Maserio, Guido’s Fresh Marketplace

Serves 4–6

1 (1-ounce) package dried Porcini mushrooms
2 slices pancetta, ¼ inch thick, minced
2 tablespoons olive oil
2–3 lamb shanks
3 cloves garlic, sliced
1 medium onion, small dice
1 stalks celery, small dice
1 sprig rosemary leaves removed and minced
3 sprigs thyme leaves removed and minced
¼ teaspoon ground clove
1 teaspoon ground cumin
1 teaspoon ground coriander
1½ teaspoons hot paprika
2 cups red wine
1 cinnamon stick
1 whole star anise
1 cup fresh apple cider
2 large carrots, sliced thick on bias
3 dried figs, cut in ¼-inch slices
6 shallots, halved
Zest of 1 lemon
¼ cup curly parsley, chopped
Salt and pepper to taste

Preheat oven to 350°F.

Place mushrooms in a large bowl with 4 cups of hot water and soak for 30 minutes. Reserve.

In Dutch oven, render the pancetta until crisp, then remove with slotted spoon. Reserve.

Add olive oil to hot Dutch oven. Season lamb shanks and sear on all sides until brown, about 5 minutes total. Remove and reserve.

Add garlic, onions, celery, rosemary and thyme. Sauté until onions are translucent and lightly browned.

Add cooked pancetta back to the pot along with cloves, cumin, coriander and paprika.… Read the rest

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Cucumber Salad

2 medium cucumbers (Kirbys work well), sliced or diced
1 small sweet onion, white or red, sliced or diced
½ green jalapeño pepper, small dice, or to taste (optional)
Or ¼ teaspoon white pepper
1 teaspoon sugar
Pinch salt
¼ cup rice vinegar

  1. Combine all ingredients in a nonreactive bowl; mix to combine.
  2. Cover and chill for 2 hours or until needed. Will keep for weeks refrigerated.
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Sweet and Sour Dipping Sauce

1 cup coconut palm sugar*
1 cup water
¼ cup tamarind paste*
1 tablespoon salt, to taste
3–4 cloves minced garlic
1–2 tablespoons chili flakes, to taste
Juice of half a lime
1 tablespoon chopped cilantro or diced red sweet pepper

  1. Place water and sugar in a saucepan, bring to a boil, stirring with a wooden spoon until sugar has dissolved if in granular form or incorporated if sugar is soft.
  2. Reduce heat, add tamarind paste, salt, garlic and chili, simmer to reduce until thickened to consistency of gravy or sauce, your preference.
  3. Remove from heat, add lime juice, allow to cool reaching room temperature before serving.

Garnish with cilantro and or sweet pepper. Sauce will keep for weeks refrigerated; bring to room temperature before using.

* Tamarind paste and coconut palm sugar available at Berkshire Organics, Dalton; Guido’s, Great Barrington & Pittsfield; and McEnroe Organic Farm, Millerton, NY.

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Southern-Thai-Style “Had Yai” Fried Chicken

southernThaiChx

Had Yai (or Hat Yai) is the largest city in southern Thailand.
Famous for its street food, especially “Chicken Had.”

By Chef Jem Ezinga of Thai Food by Jem

1 (4½–5 pound) whole chicken (chef uses chicken from Climbing Tree Farm, New Lebanon, NY)
1 tablespoon coriander seeds
2 bulbs garlic
4 shallots
½–1 tablespoon kosher or sea salt, to taste
1 tablespoon ground white pepper
2 tablespoons rice vinegar
1 quart high-heat oil for frying, such as safflower, sunflower, grapeseed, sesame or peanut oil.
1 cup flour

  1. Cut chicken into 8 pieces, trimming excess fat. You may also purchase a precut chicken or ask the butcher to cut it up for you. Rinse under cold water and pat dry. Place cut pieces in a sealable 1-gallon storage bag.
  2. Place coriander in a small dry sauté pan over medium heat for a few minutes, shaking pan a few times until the seeds are fragrant.
  3. Place coriander and next 3 ingredients in the bowl of a food processor, pulse to combine, or place in the bowl of a mortar and grind with pestle. Add white pepper. Remove paste with spatula and rub on reserved chicken pieces. Add vinegar to bag, seal and flip bag to evenly coat as best as possible.
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Boom Boom Shrimp

boomBoomShrimp

By Chef Ashlin Ploss, Brava Wine Bar & Restaurant

Yields 4 servings

½ can (7 ounces) coconut milk, include liquid and solids
1 (12-ounce) bottle sweet chili sauce
2 ounces hot sauce, chef uses Frank’s
½ cup flour
1 ounce lemon pepper
½ ounce onion powder
½ ounce smoked paprika
1 ounce ground rosemary
½ ounce cayenne pepper
1 ounce dried oregano
1½ ounces granulated garlic
1½ ounces fine ground kosher salt
½ ounce ground black pepper
1 pound 16/20 shrimp or larger, peeled, deveined and butterflied, instructions below.

High-heat oil for frying such as safflower, sunflower, grapeseed, sesame or peanut oil. Preheat 3 inches of oil to 350°F. in saucepan, fry pan, wok or home basket fryer.

Place the first three ingredients in a 2-quart saucepan. Heat on medium, stirring occasionally until combined. Hold sauce on simmer until ready to serve. Sauce is enough for 2 pounds shrimp; store unused in sealed container in refrigerator. It will last for many weeks.

Combine the next 10 ingredients in a bowl large enough to hold them.

Run a paring knife from the head along the back to the tail of each shrimp. Remove the shell and digestive tract along the back, rinse with stream of cold water to clean tract if necessary.… Read the rest

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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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