Tag Archives | Winter 2014-15 Recipes

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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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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Beet Bread

beetBread

By Chef Nathan Yaple

This is bread I like to make at home when I can go outside and pull fresh beets right out of the ground. It has a beautiful golden crumb flecked with bright red, and is delicious with a tangy goat cheese or thick yogurt.

Yield: 1–2 loaves

3¼ cups bread flour or all-purpose flour
1¼ cups whole-wheat flour
2 teaspoons instant yeast
2 teaspoons salt
1½ cups water, 95°F
2¼ cups grated raw beets, small or medium, scrub skin, trim top and bottom
1 tablespoon unsalted butter, melted
Vegetable oil

Preheat oven to 400°F.

In a large bowl, stir together the flours, yeast and salt.

Pour the water into the bowl of a stand mixer; add the beets, butter and then the dry ingredients. Use the dough hook attachment and mix on low speed for about a minute, until the ingredients come together in a shaggy mass.

Mix the dough on medium speed for 3–5 minutes, until it forms a smooth but sticky ball in the center of the bowl.

Place the dough into a clean, lightly oiled bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about 1 to 1½ hours in a warm, draft-free place.… Read the rest

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Carrot Ginger Pear with Coconut Milk Soup

carrotGingerSoup

By Executive Chef Shelly Williams

Serves 6–8

6 medium organic carrots, washed, large dice
2 tablespoons rice oil or coconut oil
½ cup minced shallots
2 tablespoons grated fresh ginger
3 medium pears peeled and chopped (Compost the cores.)
14 ounces organic coconut milk
Salt and pepper to taste
Optional: ¼ cup apple cider

Place carrots in stockpot; cover with cold water. Cook until fork tender. Strain carrots, reserving carrots and carrot water separately.

Heat oil in stockpot and add shallots; cook until translucent. Add ginger and pears and cook until pears are soft. Add reserved carrots and coconut milk. Simmer for 30 minutes uncovered.

Purée with stick blender or in food processor return to pot, adding carrot water to desired consistency.

Salt and pepper to taste. To sweeten, add apple cider.

Optional garnish

¼ cup pear, diced
2 tablespoons cilantro, chopped
2 tablespoons pine nuts
1 tablespoon fresh lime juice

Place all ingredients in a bowl, combine.

Place dollop on center of soup.

Drip with Cholula hot sauce or your favorite.

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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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Twice-Baked New Potatoes

twiceBakedPot

Yields 6 servings

12 Yukon Gold or red new potatoes, washed, dry and whole
4 tablespoons olive oil
Salt and pepper, to taste
1 medium sweet onion, small dice
1 rib celery, small dice
1 sweet or spicy link sausage, approximately ¼ pound, remove meat from casing and discard casing.
1 medium Granny Smith apple, cored, small dice
¼ cup vegetable or chicken stock
½ cup dry bread stuffing or breadcrumbs
4 tablespoons butter
6 tablespoons flour
Spray oil
12 dried cranberries

Preheat oven to 350°F.

Roast potatoes in pan with 2 tablespoons oil, salt and pepper, 20–25 minutes, until fork tender but still firm. Set aside to cool.

Sauté onion, celery, sausage and apple in 2 tablespoons oil until sausage is cooked. Remove to bowl.

Add stock to bowl with cooked sausage mixture, combine by adding bread stuffing or crumbs in small amounts until all ingredients bind together, should resemble turkey stuffing. Season to taste with salt and pepper; set aside.

In a small sauté pan, melt butter over medium-high heat; do not burn. Add all flour and whisk vigorously. When mixture starts to bubble, reduce heat to low. Cook until it starts to thicken and you smell an aroma of toasted bread, occasionally stirring to prevent from burning.… Read the rest

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