Tag Archives | Winter2014-15 Recipes

Parsnip Purée

1 pound parsnips, peeled and medium sliced
   (Chef sources from Mighty Food Farm, Pownal, VT.)
1 onion, peeled and chopped
5 cloves garlic, peeled
3 cups whole milk

Place vegetables in a saucepan. Cover with milk. Bring to a boil. Continue cooking until parsnips are fork tender.

Cool mixture for 10–15 minutes. Place vegetables into a blender with 1 cup of milk; purée on high until very smooth. Add additional milk if needed.

Read the rest
Continue Reading ·

Lamb Meatloaf

lambMeatloaf

By Executive Chef Rob Beuth of Hops and Vines

Yields 6 servings

Preheat oven to 325°F.

2 tablespoons olive oil
1 small onion, diced
1 tablespoon minced garlic
2 pounds ground lamb (Chef sources lamb from Sky Dance Farms, Lanesborough, MA.)
2 eggs
¼ cup panko breadcrumbs
½ cup parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon fresh oregano chopped
1 tablespoon kosher salt
1 teaspoon black pepper
5 strips smoked bacon

Heat olive oil in a sauté pan. Add onions and sauté for 2 minutes. Add garlic and cook for an additional minute. Remove from heat and allow to cool.

In a large bowl combine remaining ingredients except bacon. Mix until well combined.

Cover with plastic wrap. Allow mixture to rest for 30 minutes to 1 hour at room temperature.

Using your hands, form lamb mixture into a loaf. Wrap the loaf in the smoked bacon, starting each new strip where the previous one ended. The bacon helps keep the loaf moist while baking.

Place on foil-lined sided baking sheet to catch runoff.

Bake uncovered for 25–30 minutes; internal temperature should be 155°–160°F. for medium. Allow to rest for 15 minutes before slicing.

Optional: Lamb jus could be made from pan drippings.… Read the rest

Continue Reading ·

Southern Shrimp & Grits

southernShrimpGrits

By Executive Chef Matt Schilling of The Hub

Serves 4

STONEGROUND GRITS

4 cups water
2 cups of grits, yellow cornmeal or polenta
2 cups shredded cheddar cheese
4 tablespoons unsalted butter
2 teaspoons salt, to taste

Bring water to a boil. Reduce to medium low, whisk in grits and cook, whisking frequently, for 5–8 minutes until grits are tender and creamy. Whisk in additional water if too thick; leave a bit loose so when cheese is added grits will not become too thick. Whisk in cheese, butter and salt to taste; cover and set aside.

SHRIMP

4 slices bacon
4 tablespoons butter
1 tablespoon fresh garlic minced
½ cup diced red bell pepper
½ cup finely diced shallots
1½ pound shrimp, peeled and deveined
Cajun seasoning (available in the dry spice rack at all stores)
½ cup white wine (Chef suggests dry, like Chardonnay.)
¼ cup chopped flat-leaf parsley
Scallions, sliced

Cook bacon until crisp; chop, set aside.

Melt butter in sauté pan, over medium-high heat, adding the garlic, peppers and shallots. Dust shrimp with Cajun seasoning and add to hot pan. Sauté, turning shrimp once, until bright pink, about 2 minutes. Add reserved bacon, white wine and parsley. Reduce heat to medium; simmer until all combined.… Read the rest

Continue Reading ·

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.
Read the rest
Continue Reading ·

Facebook

Twitter