sausage potato vegetable hash credit Julia A Reed (2)

One Pot Meal: Sausage, New Potato & Vegetable Hash

This is my favorite thing to eat in August when corn and green beans are ready, there is lots of summer squash, and new potatoes are just coming in. It’s colorful, full of bright flavors, and totally satisfying for breakfast, lunch, or supper. It’s good cold as leftovers. It practically makes itself, and unlike many of my recipes, this one contains neither garlic nor Parmesan.

Everything but the salt, pepper, and olive oil can be found at Upper Valley farmers’ markets and farm stands or maybe your CSA or backyard. Buy locally! Eat seasonally!

Sausage, New Potato & Vegetable Hash
Serves 4-6 people

Ingredients
4 pork sausages – ideally Italian or garlic
1 red pepper, sliced into strips  (green or pablano are fine too)
1 large red onion, cut into chunks (other onions or equivalent amount of leek or scallions are fine too)
1 pound new potatoes, skins on, sliced ⅛ to ¼ inch thick.
1-2 yellow summer squash or zucchini cut into slices or small chunks (yellow crookneck is my favorite, but hard to find unless you grow them yourself.)
Kernels from an ear or two of corn (use up day- or days-old ears that are drying up in your fridge)
Handful of green beans cut or snapped in half (kale or broccoli are fine in a pinch)
2 T olive oil or fat (lard or chicken fat works well if you have some sitting around)
Salt & pepper
Handful of fresh herbs, chopped (I like cilantro or parsley)sausage potato and late vegetable hash credit Julia A

Directions
1. In a large skillet (10” or so) brown sausages on medium-high heat.

2. When sausages are half cooked, add onions and peppers and some salt.sausage potato and late vegetable hash credit Julia A (4)

3. Let peppers and onions get nice a nd browned before stirring.

4. When sausages are just cooked, remove them and the onions and peppers and set aside. Pour ¼ cup water into the pan to “deglaze” it – that is, get all the tasty browned flavors and bits off the pan. Add this pan juice to the sausages.

5. Wipe out pan to remove any sausage bits left. Heat a couple tablespoons of oil on medium high and add thesausage potato and late vegetable hash credit Julia A (8) thinly sliced potatoes in a single layer. Salt well. Let them brown them well before turning.

6. Add corn kernels, and summer squash. Let veggies brown before turning.

7. Break apart sausage into chunks and add sausage, onions, peppers, and pan juice back into hash along with chopped green beans.

8. Cook until green beans are tender and sausage is heated again. Test a potato too to make sure it’s cooked through.

9. Garnish with fresh chopped herbs. Serve with hot sauce.

Let’s talk about skillets
This hash is ideally cooked in a large skillet so that the vegetables sit in a single layer to brown equally.

Don’t have a nonstick pan? You don’t need one if you add ingredients to a sizzling hot cast iron or steel pan. Then lower heat to medium and don’t turn the ingredients until they’re browned, when they’ll start to release on their own.

Keep an eye out at yard sales or thrift stores for old cast iron or steel skillets as more healthful, more beautiful, and longer lasting alternatives to nonstick pans. (They’re not cheap if you get them new.)

– Bethany Fleishman

Photo credit: Julia A. Reed

Finished Dish2

Braised Pork + Cabbage: A One-Pot Late Winter Farmers Market Meal

Braised Pork & Cabbage: A One-Pot Late Winter Farmers Market Meal 

Hi, I’m Bethany, from the Vital Communities Transportation Program. I love food and have sweated, laughed, cried, and hustled til my feet ached in restaurant kitchens and bakeries, so Valley Food & Farm recruited me to write some recipes this spring. I’m thrilled!

My posts will share my passions for building everyone’s basic cooking skills, wasting as little as possible, eating healthy, and of course, eating in season. Here we go.

Magazines and radio shows are already gushing about springy greens recipes, but if you’re eating seasonally in the Upper Valley, winter food is still on the table. And with this week’s cutting wind, that’s fine with me.

You can get the main ingredients for this one-pot dish at the winter farmers market. Get a bag of local spinach and make a salad to go alongside your braise if you’re feeling springy.

Your farmers market shopping list:

– Pack of four bone-in pork chops (bones make things tasty, keep us healthy, and you can save them for stock)
– A large yellow onion
– Bulb of garlic
– 4 carrots
– 1 small cabbage (any kind – green, red, Napa, Savoy)
– 4 medium-sized potatoes
– Cider vinegar

For the photos here (and supper with friends), I used loin chops from pigs raised by family friends who make cheese. (Cheese-making = leftover whey = pig food.)

This dish uses classic ingredients from northern and eastern Europe – pork, carrots, potatoes, cabbage, and caraway seeds (these are the seeds in rye bread). My Danish great-grandmother’s version uses sauerkraut and prunes instead of cabbage, carrots, and caraway. Her recipe is tasty, but a little intense and only makes sense if you have extra sauerkraut sitting around. The version I’m sharing here uses fresh cabbage instead. Play around with different root vegetables and spices or try it with sauerkraut if you want.

Braised Pork & Cabbage

Adapted from Martha Stewart.com
Prep time: 20 mins          Total time: 1 hour           Serves 4

Ingredients

  • 2 tablespoons olive oil (or chicken fat, lard, etc.)
  • 4 bone-in rib pork chops, 8 ounces each
  • 1 large onion, finely chopped
  • ½ medium cabbage or one small cabbage (4 cups total, cored and chopped)
  • 4 medium carrots, chopped
  • 2-3 cloves garlic, minced
  • 4-5 medium potatoes (about a 1 lb.), sliced 1/4 inch thick
  • 3/4 cup cider vinegar
  • 1 T Dijon or whole-grain mustard
  • 1 ¼ cup water, stock, or wine from an open bottle that needs to be used up
  • Salt & pepper
  • 1 t caraway seeds, optional
  • 1 bay leaf, optional
  • 1 t dried thyme, optional
  • Chopped parsley, optional (Try to use at least ONE of these herbs – ideally all.)

Don’t panic about this long list ingredients. You probably have almost all of them just gathering dust somewhere in the cupboard, right? No need to go buy any of them if you don’t have them.

Directions

  1. Prep the vegetables:

– Quarter the cabbage. Slice away the core/stem area.Chopped Cabbage (1) Slice thinly across the grain.
– I peeled the carrots because the skins looked a little weird – but I saved the skins for stock!
– Chop the onions and mince the garlic.
– Slice the potatoes.

Chopped Vegetables (1)

  1. In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over Browned Chops (1)medium-high. Generously sprinkle pork with salt. Cook until well browned, about 3-4 minutes per side. Remove pork.
  2. Add remaining tablespoon oil, onion, cabbage, carrot, garlic, bay leaf, and thyme; season with salt. Don’t worry about the brown pork bits stuck to the pot. They’ll release with the moisture of the vegetables and add to the flavor. Cook, stirring Browning Vegetables (1)frequently, until vegetables have browned somewhat, about 8 minutes.
  3. Add vinegar, caraway seeds, mustard, and 1 1/4 cups water/stock/wine; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 15-20 minutes.
  4. Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.
  5. Grind a generous amount of black pepper over braise, sprinkle with chopped parsley (if using) and serve.

This is tasty as leftovers.

If you’re inclined to be thrifty and nutritionally wise like a grandmother, save the gnawed-on bones for a stock – simmer the bones (plus any others you may have in the freezer) in 2-3 quarts of water for a few hours, adding more water if needed. In the last 30 minutes of cooking, add carrot peelings (from above), and any onion and celery scraps you have. Or add a small chopped onion, chopped stalk of celery, and a chopped carrot. Strain, cool, skim the fat, and use the broth in split pea soup, ramen, etc. (This morning I made my stock into a soup with local shiitake mushrooms, onion, ginger, spinach, and other veggies.)

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Holidays = Local + Healthy

Summertime, and the livin’ is easy. Well, at least it’s easy when it comes to getting local food and incorporating that into a healthy diet.

Now it is almost winter and the once abundant local offerings of dewy lettuces, ripe berries and fragrant tomatoes at the farmers’ markets have dwindled to practically nothing after the first frost. Add to that the challenge that the holidays can bring when you are trying to eat clean, healthy and whole foods and things begin to look dim indeed.

But never fear, we have strategies. And ideas. And a recipe. Okay, we have two recipes. Because it isn’t Everyday Chef without a recipe (or two)!

Chard

Eat Your Greens

Cabbages, collards, chard, kale and mustards are just a few local greens easy to find this time of year. Incredibly healthy, these greens are frost-hardy and often get a touch sweeter as the cold sets in. Although a bit toothsome for a raw salad, kale dressed with a favorite vinaigrette and allowed to mellow out in a bowl for an hour will be delicious and tender with crunchy, toasted seeds, thinly sliced red onion and chopped apples. Throw in some fresh goat cheese, feta or cheddar and you have a satisfying and beautiful side dish that is fit for the holiday table.

Another trick to bring out the amazingness of these cold loving greens, is to cook them. Cabbage cut in wedges, lightly browned in a tablespoon of olive oil, seasoned with salt and pepper, and then braised in liquid (stock, cider, etc), turns out a melt-in-your-mouth sweet dish that pairs beautifully with roasted meats and vegetables. Try caraway or fennel seeds for an added dimension of flavor. Collards are underappreciated, but when cooked until tender and dressed with onions, salt and pepper, they yield a buttery, tender mouthful that begs for slow cooked beans, a bit of bacon and a cold glass of cider – perfect for welcoming the New Year.

Parsnip

Get Back to Your Roots

By the time the colors on our trees are but a memory and stick season shoulders its way in before the snow, I am ready the quintessential group of winter vegetables in Vermont, root veggies. Root vegetables can be found from your local farmer throughout the winter and well into spring. They store beautifully and when all the fresh eating veggies are long gone under the drifts of snow, we can dig out beets, parsnips, carrots, potatoes, rutabaga, turnips and onions. At Thanksgiving, I like to offer a warm bowl of whipped turnips with sage, a less calorie laden alternative to our favorite mashed potatoes. A regular favorite in our house during the cold months is to chop a variety of root vegetables, toss with sliced onions, olive oil, salt and pepper and then roast on a sheet pan in an oven at 375F until the vegetables are tender. Sprinkle with a bit of fresh parsley and you have a delicious and healthy side dish for roasted meats or to use leftover in salad or soups.

Color Me Squash…Winter Squash That Is

With their gorgeous colors and shapes, thick skins that equate to long storage and nutrient rich flesh, winter squashes are the stars of winter eating. Butternut, pumpkin, acorn, delicata, kabocha, and hubbard to name but a few, can be turned into mashed mounds of orange deliciousness, thick and creamy bisque-like soups, roasted for side dishes or stuffed with a million different things and turned out as a centerpiece on the holiday table. The key to cooking with squashes is to have a sharp and sturdy knife to cut through the tough skin and use a light hand with cream, butter and salt so that the various and unique flavors of the different varieties can really shine through.

Strategize Ahead and Don’t Be Too Hard On Yourself

The holidays are meant to be a celebration and food is often central to these gatherings. You may find yourself in a situation where your choices are being made for you and rather than get too caught up in the details, allow yourself to indulge and appreciate the bigger picture of being with others in a joyful way. In the meantime, strategize ahead when you can – eat a healthy meal ahead of your gathering, drink lots of water and keep your portion sizes in check.

And in honor of the recently past Halloween and my family’s ongoing fascination with the zombie apocalypse, remember don’t eat the locals, but DO eat local!

Stuffed Pumpkin

Roasted Pumpkin Stuffed with Many Good Things

Serves approximately 2 as a main dish or 4 as a side dish. Can double the recipe for a larger crowd!

Ingredients:

1 small pumpkin, about 3lbs

Salt and ground black pepper

1 ½ cups bulghur or brown rice, cooked

1 ½ cups chopped apples

¼ cup sharp cheddar

1 clove garlic, minced

1 small onion, diced

1 tsp each dried rosemary and parsley (or 1 T each of fresh, chopped)

pinch of cayenne pepper (optional)

4 T shredded parmesan, divided into two parts

⅓ cup of vegetable stock or milk

Directions:

Center the rack in an oven and preheat to 350 degrees F. Line a baking dish large enough to hold the pumpkin(s) with parchment paper. Keep in mind that you may need a bit more room to maneuver a spatula in case you want to serve the pumpkin on a different dish.

With a sharp and sturdy knife, carefully cut the top ¼ or ⅓ off from your pumpkin, like you are making a jack-o-lantern. Set aside the top. Scoop out the seeds and pulp, leaving a cavity that can be filled. Season the inside of the pumpkin with salt and pepper.

In a large bowl, toss together the next 8 ingredients, setting aside 2 T of parmesan. Pour half of the measured liquid on the mixture and toss to coat. Add more liquid as needed so that the stuffing is moist, but not swimming.

Spoon the stuffing into the pumpkin until filled to the top. Any leftover stuffing can be baked separately in a dish. Set the pumpkin in the parchment lined dish and sprinkle the remaining parmesan on top of the stuffing. Put the pumpkin top on and bake until the pumpkin is tender, about 2 hours. About 20 to 30 minutes before it is done, remove the pumpkin top so the stuffing can brown.

You can serve the pumpkin straight from the baking dish or for a more elegant presentation, using a steady hand and a sturdy spatula, transfer the whole pumpkin to a serving dish. Cut into wedges and serve!

Notes: Pumpkin seeds can be cleaned and roasted with a little olive oil. All the vegetable bits, including the pumpkin pulp, can be added to a pot with water, brought to a simmer for several minutes and strained for a delicious vegetable stock.

Cooking Variations:

  • Almost any winter squash can be used in place of the pumpkin, with roasting times varying. Smaller or elongated squashes (like delicata or butternut), can be sliced in half and the cavities filled.
  • Think of this recipe as a guideline and try variations. For example, in place of the bulghur or rice, try pieces of whole grain stale bread. Or dried cranberries or apricots for the apples. Try pairing sage with chevre or mix in feta, mozzarella and swiss. This stuffing also pairs well with cooked sausage or bacon if you would like to add meat and nuts are delicious for additional protein and healthy fats.

 

Whipped Turnips with Leeks and Sage
Serves 4 to 6 as a side dish

Ingredients:

4 large turnips, peeled and cubed

2 medium red potatoes, cubed with skin on

2 tablespoons of butter

2 tablespoons of olive oil

1 leek, white part only, sliced thinly, soaked to remove sand/grit and then chopped finely

2 tablespoons chopped fresh sage or 1 tsp of dried sage

¾ cup milk

kosher or sea salt and ground black pepper to taste

Directions:

Fill a large pot with the turnips and potatoes. Fill with cold salted water and bring to a boil. Reduce heat to a simmer and cook until tender and soft. About 20 to 25 minutes.

In a small saucepan, combine the olive oil and butter and melt over medium low heat. Once melted, add the leeks and sage, salt and pepper and saute until the leeks are tender and the sage is fragrant, about 3 to 4 minutes. Add the milk and bring to a simmer over low heat, infusing the milk with sage flavor.

Drain the turnips and potatoes, reserving about ½ cup of the liquid. Set that aside. Put the vegetables back into the pot they were cooked in, add the hot milk and using an immersion blender, puree until smooth. If needed, add small amounts of the cooking liquid to the vegetables until the puree is silky, but still thick. If you prefer a chunky texture, mash roughly until mixed. Taste and season with more salt and pepper as needed. Serve hot or cold.

 

by Elena Gustavson, RAFFL’s Everyday Chef

Kale Potato Fennel Hash1 credit Julia A Reed

Kale, Potato & Fennel Hash

Vermont Harvest of the Month (HOM) for November is kale! By now most people know how nutritious the ubiquitous cold season green is and how everybody should eat more of it. There are lots of great recipes for including kale in your everyday cooking – including a bunch of kid-friendly recipes HOM developed for Farm-to-School programs.

HOM Nov Kale

I love this recipe (that I found at RealSimple.com) for several reasons:

  • easy – with only 3 ingredient and one pan it doesn’t get any simpler.
  • great fall and early winter recipe I can make with all locally grown food!
  • can be a main dish for a lighter meal or a satisfying side dish.
  • this is really good!

 

Potato, Kale, and Fennel Hash
courtesy of Real Simple.com

Ingredients

  1. 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
  2. 3/4 pound red potatoes, cut into 1/2-inch pieces
  3. large bulb fennel, chopped
  4. tablespoons canola oil
  5. kosher salt and black pepper

FennelRed potatoes

Directions:

  1. Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
  2. Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with the hot sauce (optional).

Kale Potato Fennel Hash2 credit Julia A Reed

 

IMAG0693-1-1

Ramp and Potato Soup

Memorial Day weekend is supposed to be the kick-off of summer. Sun. Gardening. Grilling. Relaxing at the lake.

Yet the weather around here looks cool and rainy. So I might trade in my plans to break out the grill and instead, huddle over a big pot of warm soup – because I will not be turning my heat back on, no matter how cold it might get. It’s almost June!

Depressing, yes. On the other hand, I’m a little excited to make a pot of ramp and potato soup. It’s a variation on leek and potato, but to me, it just has a fresher taste. Despite the weather, it kind of really invokes spring. Though at this point – shouldn’t we be thinking of summer

Hilary Adams and I made a pot of this soup at the Asa Bloomer building in downtown Rutland last week, as the second culinary event in the Real Rutland series. We actually threw in a number of different alliums (onion and garlic family members) in the pot, including garlic greens, yellow onions, shallots, and chives. Then we whipped up a garlic green pesto. Thanks to all who stopped by to talk with us and try these delicious local foods.

Ramp and Potato Soup

Many recipes will call for milk and/or cream as the liquid in a leek and potato soup. This doesn’t really work when you have dairy issues, like me. Of course, you could try a non-dairy milk. Coconut is often a route I take with soup. But I think the potatoes, and addition of a little yogurt, make this creamy enough without the extra fat. But use whichever you prefer. 

  • 2 tbsp olive oil
  • 3 cups sliced and washed ramps, or any combination of your favorite alliums
  • 2 cloves garlic, minced
  • 3 cups potatoes, roughly chopped
  • 1 large, sweet onion, chopped
  • fresh thyme
  • 1 1/2 tsp salt, plus more to taste
  • 6 cups water or broth
  • 1 cup Greek yogurt
  • A small bunch of chives, chopped

Heat the oil in a large pot over medium heat. Add the onions and let sweat, about 5 minutes. Add in the garlic, ramps or other alliums, some salt and let cook for another 8-10 minutes. Pour in your liquid of choice, the potatoes, thyme, and a little more salt. Bring to a boil then reduce to a simmer for 20 minutes or until the potatoes are tender.

With an immersion blender, puree the soup until almost smooth. Alternatively, very carefully transfer slightly cooled soup in batches a blender. Stir in the yogurt. Taste and adjust seasoning as needed. Serve in bowls, topped with the chives and some crusty bread on the side.

Upload-sa-f-7-27-13-050

Lisa Donohue’s CSA Standby Soup

Last Friday our friend Lisa Donohue, of the Thrive Center in Wallingford, joined us at the Friday Summer Series in downtown Rutland to share one of her favorite summer recipes: her CSA standby soup. While at its base, this is a leek and potato soup, Lisa has enhanced the Smokey House Center’s recipe with a whole variety of seasonal, local vegetables – you know, those you might acquire from your CSA and don’t know how to possibly use them all.

If you sampled her tasty soup on Friday, you would have enjoyed fresh produce from Evening Song Farm and Tangled Roots Farm, stock made from Yoder Farm chicken, and Cobb Smoked Bacon from the Wallingford Locker.

Lisa Donahue’s CSA Standby Soup

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: 4 + Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 leeks, washed and thinly sliced
  • 2 stalks celery, chopped
  • 1 1/4 lbs potatoes
  • 2 parsnips, chopped
  • 3 carrots, chopped
  • 4 cups chicken or veg stock (water could also be used if no stock is available)
  • 1/2 cup cream (optional)
  • any of the following for garnishing: sauteed bacon, corn, sour cream, chopped shiitake mushrooms, fresh chives or herbs

Instructions

  1. 1. Heat the oil and butter in a large pot and add the leek and celery. Cook, covered, over moderate heat for 5 minutes, or until softened, stirring occasionally.
  2. 2. Add the potato, parsnip, carrots and stock to the pan. Cover and bring to a boil. Tilt lid so the pot is partially covered and cook for 10 minutes, or until the vegetables are tender.
  3. 3. Optional: Puree either with an immersion blender or cool slightly and transfer to a stand blender or food processor, blending in batches until smooth.
  4. 4. To serve hot, return the soup to the pot to reheat and stir in the cream, if using. To serve cold, chill after blending and add cream just before serving, if desired. Top with chives, bacon, corn, sour cream, or fresh herbs.
  5. Feel free to customize this soup with your favorite veggies!
  6. Adapted from the Smokey House Center in Danby, VT
corn-chowder

Summer Corn Chowder

Sweet, crunchy and slightly rich. It’s summer corn time. And when added to this chowder, those flavors are only further enhanced – and not drowned out with cream. With some smart techniques, there’s no need for such embellishments or reason to consider corn chowder anything but healthy.

Summer Corn Chowder

Ingredients

  • Kernels from 6 ears of fresh corn, cobs reserved
  • 3 tablespoons butter or oil
  • 2 cloves garlic, minced
  • 1 small bunch of chives or scallions, or 1 medium onion, chopped
  • 1 teaspoon sugar (only if your corn isn’t sweet)
  • Kosher salt
  • 1 small bunch of thyme, tied together with string
  • 2 large baking potatoes, peeled and diced
  • 1 quart milk, half-and-half or nondairy milk
  • 1 tomato, chopped
  • 1/4 lb bacon, chopped (optional – cook in pot before step 2 until crispy, then remove and use to garnish)

Instructions

  1. Cover the reserved cobs with water in a large pot and bring to a boil over high heat. Lower the heat and let simmer for 30 minutes as you prep the rest of your ingredients. When done, discard cobs and pour the broth into a large bowl.
  2. In the same pot, heat the oil or butter over medium heat. Add the garlic, chives, sugar and thyme. Stir and cook for a minute.
  3. Pour the broth back into the pot with the chopped potatoes and 1/2 of the corn kernels. Generously season with salt, cover and simmer about 20 minutes or until potatoes are tender.
  4. (Optional) Use an immersion blender to blend the soup just slightly to thicken. Or, transfer a portion of the soup to a traditional blender if desired.
  5. Add in the remaining corn kernels, the tomato and the milk. Simmer another 10 minutes. Taste and adjust seasoning if needed.
  6. Ladle into bowls, top with the bacon, if using, and a sprig of thyme.

You start by slicing the corn kernels off your cobs. Simplify the process by using the setup pictured here. More details on that in a previous post.

Then, take those de-kerneled cobs, cover with water, and bring to a boil. Simmer for 20-30 minutes to remove their hidden flavor – perhaps as you prep the rest of your ingredients. Though this can always be done ahead of time.

Meanwhile, chop some onions. You can use an onion, or as many of the recipes I’ve given out lately include, chives, for a milder flavor.

Tie a small bunch of thyme together with kitchen string. I really love the flavors of thyme and corn paired together. Don’t have time? Try another woody herb. Rosemary or oregano could work. I don’t recommend dried thyme, however. I just don’t care for the flavor. We’re tying it together because we’re going to remove it after simmering the soup.

Chop your potatoes. Larger pieces will take longer to cook, but result in more texture, whereas small pieces may break down into the chowder after cooking.

Now heat a pot over medium high heat – if your cobs have finished simmering you can strain the broth, set it aside, discard the cobs and use the same pot. Then add the onion/chives, thyme and chopped garlic. Salt and cook for a couple of minutes before adding in the potatoes, half of the corn kernels and the corn broth.

Bring it to a boil and let simmer for a good 20 minutes or so. You don’t want a heavy boil, but just so it’s gently bubbling. Afterwards, taste, add more salt if needed and continue simmering if the potatoes aren’t cooked.

Now for the fun part

 Then add in some chopped tomatoes and the milk. Tomatoes are completely untraditional here, but I like them anyway. I’ve also enjoyed it will some zucchini as well. Whatever grade of milk you prefer will work – though skim will make it less creamy. I’ve found that soy milk adds a surprisingly rich flavor without the calories and fat of cream. Add a splash of olive oil or a couple tablespoons of butter if you find it lacking.

Ladle into bowls and top with fresh green herbs like parsley or basil. Or, if you prefer to use bacon in your chowder, as many do – cooked in the pot before the onion – you could add that crumbled bacon to the top of each bowl. Enjoy.

IMG_0213

Classic Beef Stew

Growing up, beef stew was a staple in my mom’s cooking. I knew we were having it for dinner the moment I walked in the door. It’s one of those dishes that fills the house up with warm, comforting flavors. Often, she’d cook it in her slow cooker – allowing it to be a practical dish even on the busiest of weeknights.

But it’s also perfect for weekend cooking or entertaining. And even if it’s just yourself you’re cooking for, you’ll get several dinners out of the stew, making it worthwhile at any time.

Chuck roast, from the shoulder of the cow, is an ideal cut for stew. It’s economical and full of connective tissue that will break down during a slow cook and make the pieces of meat super tender. It’s just matter of cooking until the meat reaches that point of tenderness.

Start with a 2-3 pound piece of chuck. Trim the outer layer of fat then cut into one inch cubes.

Sear (brown) the meat in a large dutch oven or pot by heating a small amount of canola oil in the bottom of the pan over medium-high heat. For a good sear you will have to do a couple of batches. Just do one layer of meat at a time and be sure not to crowd the pan. Brown 2-3 minutes per side. You’re just looking to brown the meat, not cook it through at this point. When done, remove the meat from the pot.

Add in another small splash of oil then the vegetables. Use 3 cups of your choice of sliced veggies. Onions and carrots are the standard. I add in potatoes and mushrooms if I have them, or roots like turnips and rutabaga. Your call. Just cook until browned and almost tender. Season with minced garlic, dried thyme, rosemary and a bay leaf.

When done, return the meat to the pan. Now it’s time to deglaze the pot. That means scraping up the brown bits that have formed on the bottom of the pot with liquid. Red or white wine, cider or beer add some great flavor. But if you just have broth or even water – that will do the job. Just add the liquid in and gently scrape the pot with a wooden spoon.

Add in the tomatoes, broth and extra liquid, if needed, to make sure everything is covered.

Bring to a boil then reduce to a simmer and cover. Let the stew stew for about an hour before checking the tenderness of the meat. If still chewy, continue cooking, checking every 15 minutes until ready.

If the stew looks too thin you can uncover the pot in the last 1/2 hour or so of cooking to let some of the liquid evaporate. Or, if you’d like to thicken it up even more, remove a cup of liquid from the pot and whisk in two tablespoons flour. When completely blended, stir back into the pot and cook another few minutes.

If making in the slow cooker: Follow steps 1-4 as written, then transfer everything to the slow cooker. Cook on low 4-6 hours.

Classic Beef Stew

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 6-8

Ingredients

  • Canola oil
  • 2-3lb chuck roast, trimmed of fat and cut into 1 inch pieces
  • 3 cups sliced veggies such as onions, carrots, turnips, parsnips, rutabaga, or potato
  • 1/2 cup deglazing liquid such as wine, beer, cider or broth
  • 4 cups beef stock or broth
  • 1 cup chopped tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 2 tablespoons flour (optional)
  • 1/2 bunch parsley, chopped (optional)

Instructions

  1. Heat 2 Tbsp oil in a dutch oven or large pot over medium heat.
  2. Sear the chuck, in a single layer, in batches, without crowding 2-3 minutes per side. Remove from the pan when browned but not cooked through.
  3. Add in the veggies with another tablespoon oil. Brown and cook until just slightly tender, 5 minutes. In the last couple minutes of cooking, add the garlic, thyme, rosemary and bay leaf.
  4. Return the meat to the pot and deglaze with your liquid of choice.
  5. Pour in the broth, and some water if needed, to cover everything in the pot with liquid.
  6. Bring a boil then reduce the heat to medium-low to bring the stew to a simmer. Cover and cook for about an hour.
  7. Check the tenderness of the meat. If not yet done, cover and continue cooking, checking every 15 minutes until to your liking.
  8. If you’d like to thicken the stew, remove a cup of the stew liquid and whisk in 2 tablespoons flour. Stir back into the pot and cook another 5 minutes.
  9. Taste, adding salt, if necessary, or a splash of apple cider vinegar, for some extra flavor.
  10. To serve, remove the bay leaf and top with the chopped parsley, if desired.
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Planning Your Thanksgiving Feast

I learned something important about cooking Thanksgiving dinner the first time I did so for a large crowd five years ago: be realistic and plan ahead. Deciding on a whim to make homemade eggnog the day of may not be the best idea, for instance. Want to brine your turkey? First make sure you have an appropriate container in which to do so. But with more than a week to go there is plenty of time to get on track for a delicious, stress free meal.

If you haven’t already, finalize your menu and recipes this week. Keep in mind what you can find at the farmers market or co-op over the weekend. There is an impressive, beautiful selection of produce, desserts, wines, breads and more available right here in our county. Take advantage of these foods and producers; I’ve learned while traveling and cooking at the holidays that you can’t find such quality and freshness everywhere.

Once you have your menu, recipe and ingredients set, you’re halfway there. Now, just do a little prep each day leading up to the big dinner to avoid a mad scramble on turkey day.

Sunday

Make a list of the tasks and recipes you might be able to prepare over the course of the next few days. Post the list in a visible spot in the kitchen so you can cross each item off as you go and see what still needs to get done.

 

Monday

Today, chop veggies. Look at your recipes and see what you’re going to need. Divide them into resealable plastic bags based on each dish. While you chop, cook your cranberry sauce, which will do fine in the fridge for the next few days.

Cranberry Orange Sauce 

Makes 2 cups

1 pound cranberries
½ cup sugar or maple syrup
Zest and juice of 1 orange
1 cinnamon stick
A pinch of cloves, salt and pepper

Combine everything in a small pot and bring to a simmer over medium heat. Once the cranberries start to pop, lower the heat, cook another 3-4 minutes, then remove from the heat and cool.

 

Tuesday

Focus on the stuffing – which if you ask me, is the next best dish after pumpkin pie. I don’t stuff my bird, but rather divide it up into muffin tins for easy to serve, realistic portions. Check your favorite bakery for day old or even pre-cubed bread.

Apple and Onion Stuffing

Makes 10-12 servings

1 stick unsalted butter
4 ribs celery, chopped or 1 large celery root
1 large onion, chopped
2 large apples, peeled and chopped
2 tablespoons chopped fresh rosemary, thyme and sage or poultry seasoning
About 12 cups stale bread, cubed
3 cups broth
½ cup dried cranberries
2 eggs, beaten
½ cup fresh parsley, chopped

Melt the butter in a large pan. Add the celery, onion, apple, a pinch of salt and herbs or poultry seasoning. Cook about 5 minutes, until veggies have softened. Pour in broth and toss in the bread and cranberries. Cook another 5 minutes then stir in the egg and parsley. Divide among lightly oiled muffin tins. If preparing ahead of time, cover and refrigerate until ready to bake. When ready, bake covered with foil, for 20 minutes in a 375F preheated oven then another 20 minutes uncovered. They’re done when browned and crispy.

 

Wednesday

If you’re planning to serve turkey tomorrow, get that set now. Clean the bird, season and stuff with aromatics as you like, season the skin, tie it up and set in the roasting pan in the fridge. You want it ready to go in the oven without worrying about details tomorrow.

Then, if you have any sides you could prepare now, do so.

Turnip and Potato Purée

Makes 4-6 servings

1 ½ lbs turnips, peeled and chopped into 1 inch cubes
1 ½ lbs potatoes, peeled and chopped into 1 inch cubes
2 cloves garlic, peeled
1 cup milk
Kosher salt
Thyme
Butter (optional)

Cover the turnips, garlic and potatoes in a medium pot over high heat with the milk and just enough water to cover. Bring to a boil, reduce to a simmer, and cook until veggies are tender. Drain and with an immersion blender or food processor, purée until smooth. Alternatively, you could mash. Mix in thyme leaves to your liking and melted butter, if you choose. This reheats well in the oven.

 

Thursday

The big day. Your bird should be the priority at this point. Be sure to let it come to room temperature before getting in the oven – this will reduce roasting time and help ensure even cooking. Plan to take it out of the oven at least an hour before guests arrive – giving it time to rest and you time to make gravy, heat up prepared dishes in the oven, and carve the bird. Finish off any quick cooking dishes today as well.

Sautéed Brussels sprouts

Serves 4

2 cups Brussels sprouts
2 tablespoons olive oil
Zest of 1 lemon
¼ cup parmesan cheese
1 tablespoon fresh, chopped herbs

Over medium high heat, sauté the Brussels sprouts in the olive oil. Cook until just starting to brown, 3-4 minutes. Add ½ cup water to the pan with the lemon zest. Cook until the water has evaporated. Toss in the cheese and herbs.

Originally published in our Harvest Watch column in The Rutland Herald on November 19, 2013.

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Bubble & Squeak

Funny British name. One simple dish. A combination of lightly fried cabbage and mashed potatoes, bubble and squeak is so easy peasy that you can make it completely with leftovers. If you fancy stretching your dollar and see your extra food put to use than tossed in the rubbish, this is the food for you. No leftovers? You can, of course, prepare mashed potatoes and saute up some cabbage and then assemble your bubble and squeak.

If you don’t have cabbage, like this beautiful crinkly savoy here, many other greens can work. Spinach, kale, or bok choy are some good alternatives available now.

Whether already cooked or not, we need the cabbage in small strips to easily mix with the potatoes. Take the leaves, stack them together and roll them up. Slice into strips. If not cooked already, saute in a little oil until tender.

As for potatoes, we want them mashed. If you don’t already have these ready to go, peel and cut the potatoes and boil them until tender. Mash and season as you like. If leftover, you’ll want to heat them with a little butter to soften up.

When the cabbage and potatoes are both ready to go – which, if you made this the day after a roast dinner you could have both readily available – mix them together. Your first time making bubble and squeak, start with equal parts cabbage and potato to see how you like the ratio. You might find you’d like a greater percentage of cabbage next time.

Season with salt, pepper, butter and nutmeg to your liking and give it all a good mix. Add in whatever other leftovers you see fit. If you did make this with your leftover roast ingredients, chopped pieces of meat would be a nice addition. On the other hand, so would chopped cooked broccoli or carrots. Whatever you do – don’t be afraid to make it your own.

Take a serving size of the bubble and squeak mixture and flatten into the bottom of a frying pan coated with butter. A metal spatula will make the job easy. You could make your bubble and squeak into small cakes, or one large piece, depending on if you intend to serve as a main dish or side.

If you think your bubble and squeak has to look perfect, that’s bollocks. It may very well fall apart and that’s just fine. To get a nice browning, cook slowly over low heat and listen. Do you hear it bubbling and squeaking? Yeah, that’s how this dish got its name – from the noise it makes when cooking. Flip and brown the other side when ready.

And Bob’s your uncle! Top with sour cream, yogurt, ketchup – whatever you’d like. A large piece of bubble and squeak, with or without a green salad, is a quick, filling dinner on these cold evenings. Grab a cider and dig in. Cheers!

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