Tag Archives | Fall 2013 Recipes

Drunken Stuffed Pears


Stuffed fruits are very common in Mediterranean cooking. Serve them as a snack or an aperitif, as a first dish or as a side dish. Use firm fruits to avoid their falling apart while cooking. Because apple and pears when cut fresh tend to get darker due to oxidation, blanch them immediately with lemon or white wine when handling. Here is a recipe for a baked pear, using the advantage of the fabulous taste of Berkshire Blue cheese.

Yield: 4 servings

4 pears, peeled (optional), cut in half and core removed*
¼ teaspoon ground nutmeg
1 cup white wine

For the stuffing:

½ cup Berkshire Blue cheese, crumbled
2 tablespoons cream cheese**
1/3 cup nuts, diced***
1 tablespoon breadcrumbs****

Preheat oven to 350° F.

Set pears in a baking dish with their open sides up. Pour wine on and around the pears. Sprinkle nutmeg on the pears. Cover the baking dish and bake for 20– 30 minutes, until pears are tender but not too soft.

In a bowl, combine blue cheese, cream cheese, nuts and breadcrumbs. Mix well. When pears are ready, take the baking dish out of the oven. Spoon some of the leftover wine from the baking dish over the pears, and fill pears with the cheese mixture.… Read the rest

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Earthy Celery Root Salad


Yield: 4 servings

Celery root or celeriac is the root of the plant Apium graveolens. While in North America we are familiar with the aboveground stalks and leaves known as celery, the roots of a closely related plant are very popular in the Mediterranean and European cooking. In recent years celery root has started to appear in our markets too.

When shopping for celery root search for the heavier roots, as they have not dehydrated and so will be fresher and tastier.

Sometimes farmers sell them with the stems, and though these are less prominent than celery they can certainly be used too; just cut the stems from the root and store them separately.

I love celery root and add it to many of my recipes, as it adds taste to any stew or mashed roots. One can’t cook a healing chicken soup without adding celery root to the pot. But celery root can also be eaten fresh, as a vegetable, in a refreshing salad. Pairing sour, crunchy apple with the earthy, naturally salted celery is a winning combination. This salad can be served alongside the pears for a fruitful fall branch.

For the salad:

1 celery root, cleaned, peeled and shredded.*
1 green Granny Smith apple, cleaned and shredded.… Read the rest

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Onion-Bacon Rolls

Recipe from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA

Yeast rolls enjoy an extra flavor boost from bacon and caramelized onions. They are an excellent accompaniment to soups and chowders based on sweet vegetables, such as carrot, butternut squash, beet or corn— although truth be known, anything with bacon goes beautifully with anything else.

Makes about 3 dozen rolls

1 package active dry yeast
1 cup milk, heated to lukewarm (110°–115°F)
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
3 egg yolks
10 tablespoons unsalted butter, softened
6 bacon strips, chopped into small bits
1 cup finely chopped onion
Egg wash: 1 egg yolk whisked with 1 tablespoon cream

Make the dough: Sprinkle the yeast over a cup of the warm milk in a large measuring cup or medium bowl. Add the sugar and salt, and stir until dissolved. Set the yeast mixture aside in a warm spot until it bubbles. (This is called proofing the yeast, and if it doesn’t happen, your yeast is dead; start over with fresh yeast.)

Measure the flour carefully and place in a large mixing bowl. Make a well in the center of the flour and add the yeast mixture, egg yolks, the remaining cup milk and 8 tablespoons (1 stick) of the butter.… Read the rest

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Sweet Corn Chowder


Recipes from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA

Serves 4–6

5 bacon strips, diced
1 small leek, trimmed and thinly sliced**
2 teaspoons fresh thyme or winter savory, or 1 teaspoon dried
Salt and freshly ground black pepper
2 large russet potatoes, peeled and cubed
2 cups milk
2 cups cream
2 cups corn kernels, fresh or frozen (preferably fresh)

Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.

Add the leek, thyme, and salt and pepper to taste and sauté until the leek is softened, about 5 minutes.

Stir in the potatoes, milk and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.

Add the corn and continue to simmer until the corn is tender, about 4 minutes for fresh or 7 minutes for frozen.

Serve hot.

** Leeks can be dirty inside the layers and will need a washing. Trim off the root end and about ¼ inch of the white base. Remove any coarse outer leaves and discard. Trim the darkest portion of each leaf down to the light green, more tender portion, leaving about 2 inches of green.… Read the rest

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soup2 tablespoons olive oil
2 onions, chopped
4–5 carrots, peeled and coarsely chopped
5–6 parsnips, peeled and coarsely chopped
4–5 celery stalks, peeled and coarsely chopped
2 cloves garlic, minced
½ cup white wine
2½ quarts chicken stock
6 cups kale, chopped

In a soup pot, heat the olive oil over medium heat. Add the onions, carrots, parsnips, celery and garlic, sauté for 5–10 minutes, until onions are soft and veggies are a little golden. Add the white wine and cook for a few minutes and then add the chicken stock. Bring to a boil and then simmer over medium heat. Add the kale. While that’s simmering, make your meatballs.


2 pounds ground turkey
2 tablespoons fresh parsley, minced
1 tablespoon fresh oregano, minced
1 egg
½ cup Pecorino Romano cheese
½ cup gluten-free breadcrumbs (or regular breadcrumbs, if you can eat them!)
Garlic powder to taste
Sea salt to taste
Pepper to taste
Olive oil

Mix all ingredients together. Form into small or medium meatballs. Coat bottom of skillet with olive oil and cook over medium-high heat. Add meatballs, turning occasionally to golden brown on all sides and cooked through. Plop into soup. Serve and enjoy!

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End-of-Season Heirloom Tomato Jam

Photo by Brent Wasser

Green Zebra tomatoes make a terrifically watermelon-green jam, but you can use any small or medium-sized tomato in this recipe. The result is a jam that tastes a little like ketchup and a lot like harvest time. Use Pomona’s Universal Pectin to set the jam. It’s available at natural food stores or online from the Greenfield, Massachusetts– based distributor (PomonaPectin.com).

Yield: 10 half-pints

10 half-pint jars with lids and bands
20 medium-sized heirloom tomatoes, whole
2 quarts water
1 cup kosher salt
1 large white or yellow onion
1 head garlic
2½ cups sugar
3 quarts apple cider vinegar
¾ tablespoon coriander seeds
¾ tablespoon yellow mustard seeds
1 teaspoon whole black peppercorns
2 bay leaves
4 teaspoons Pomona’s calcium water
4 teaspoons Pomona’s Universal Pectin

Place the tomatoes in a large glass or ceramic bowl or crock. Add 2 quarts water and 1 cup salt. Put a plate on top of the tomatoes to hold them down and soak them for 24 hours.

On the second day, drain and rinse the tomatoes. Cut the onion into quarters and halve the garlic cloves. Bring a ½ cup sugar, vinegar, onion, garlic, coriander, mustard, peppercorns and bay leaves to a boil, turn off the heat and steep for 15 minutes.… Read the rest

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Fennel Relish

Fennel is tasty raw, braised or grilled. If you simply have too much of this bulb-shaped vegetable, can it with some apple cider vinegar and a spicy pepper for an uplifting, zingy relish to enjoy later.

Yield: 6 pints

6 pint jars with lids and bands
4 medium-sized fennel bulbs
2 large white or yellow onions
2 red bell peppers
1 cup kosher salt
1 quart apple cider vinegar
½ quart water
6 cups sugar
¾ tablespoon yellow mustard seeds
¾ tablespoon coriander seeds.
2 teaspoons celery seed
1 small hot pepper

Trim the tops and a bit of the root end off the fennel to leave an oblong bulb. Save the trimmings for vegetable stock. Cut the fennel bulb in half and remove the base of the core if it is large, because this part can be very fibrous. Make sure there is no soil left between the layers of the bulb. Use a chef’s knife, mandolin or food processor with a slicing attachment to slice the bulb very thinly—1/8-inch slices or thinner are best. Slice the onion and red bell peppers into 1/8- inch slivers as well.

Mix the cut vegetables in a bowl and add the kosher salt.… Read the rest

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Dr. Newman’s Braised Short Ribs


These short ribs are braised under pressure in a liquid consisting of a dark beer and chile sauce. If you are using a 5- to 6-quart pressure cooker, total prep and cooking time will be less than 1 hour!

2 to 3 tablespoons canola oil
3½ to 4 pounds short ribs
1 medium onion, sliced into thin half moons
12 ounces any dark beer
1 (12-ounce) jar Heinz Chile Sauce
Salt and pepper

Heat the canola oil in the cooker and brown all 4 sides of each rib—about 2 minutes on each side. Do 3 per batch and reserve the browned ribs on a plate or sheet pan.

When the browning is completed, pour off most of the fat and then sauté the onions using a wooden spoon scraper to incorporate the bits from the bottom of the pot. Finally add the beer and chile sauce, then place the ribs snugly in 1 layer.

Raise the heat to high and when a simmer starts cover the pressure cooker and adjust the heat to reach the highest pressure; maintain this for 35 minutes.

When 35 minutes has elapsed, turn off the heat and let the pressure dissipate on its own over 15 to 20 minutes.… Read the rest

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