Burp! Recipes

Creamed Celeriac Soup with Potatoes, Sausage, and Kale

2012-01-25T20:07:00.002-06:00

Creamed Celeriac Soup with Potatoes, Sausage, and Kale
[printable recipe]
serves 6-8

5 T olive oil, divided
2 medium celeriac roots, peeled and chopped
1 large onion, diced
4 cloves garlic, chopped
2 cups chicken broth
4 medium potatoes, diced
6 cups milk
3 Hungarian Sausages, cooked and sliced
2 tsp dried thyne
1/4 tsp cayenne pepper
1/2 tsp black pepper

Preheat oven to 425F

Heat 2 T of olive oil over medium-high heat. Add onion and saute until tender. Add garlic, celeriac, and chicken broth. Bring to a boil and cook until celeriac is very tender, 15-20 minutes. Meanwhile, toss the potatoes with the remaining olive oil, place on a sheet pan, and roast in the oven for 15-20 minutes, or until tender and browned.

Add celeriac to your blender and puree until very smooth. Alternatively, puree with an immersion blender. Return to pot. Add potatoes, milk, sausage, and greens. Bring to a boil, reduce heat, and allow to simmer for 10-15 minutes, or until greens are tender. Add salt to taste and serve hot.

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Cherrywood Smoked Turkey Panini with Goat Cheese and Door County Cherry Chutney

2011-11-17T19:01:00.001-06:00

Turn ordinary dinner rolls into delectable post-Thanksgivingsliders with the help of a few simple ingredients and a Panini press. For this recipe, we used leftover homemade cherrywoodsmoked turkey and our favorite new Thanksgiving fruit relish, Door Countycherry chutney with rosemary.

Cherrywood Smoked TurkeyPanini with Goat Cheese and Door County Cherry Chutney

Makes 8 panini sliders

[printable recipe]

Leftover smoked turkey breast, thinly sliced
sour cherry chutney with rosemary
4 oz log fresh goat cheese
2 oz. arugula
8 leftover Cybros sprouted grain dinner rolls

Preheat Panini press

Split each dinner roll in half lengthwise. Spread with 1 ½ inch slice of goat cheese(about 1 T) and top with 1 slice turkey breast. Spread about 2 tsp cherry chutney on top ofthe turkey. Working in batches, grill sliders for 3-4 minutes or until browned,crisp and heated through. Open eachPanini and top with fresh arugula before serving.

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Maple Brined Turkey

2011-11-06T14:35:00.001-06:00

Maple Brined Turkey
[printable recipe]

12-14 lb turkey
6 quarts water
2 cups dark brown sugar
1 1/2 cups Grade B maple syrup
1 1/2 cups Bragg’s liquid aminos, or soy sauce
3/4 cup kosher salt
3 heads garlic cloves, unpeeled and smashed with the back of a knife
8 bay leaves
3 T dried thyme
6 T minced fresh ginger
3 tsp red pepper flakes

Combine all ingredients in a large pot. Bring to a boil, then simmer for 10minutes. Refrigerate until cold.

To prepare turkey, remove and reserve giblets and neck from turkey. Rinseturkey with cold water; pat dry. Trim excess fat.

Place turkey in large stockpot. Pour cooled brine over the top, addingadditional water as necessary. Refrigerate for 24-48 hours, turning birdoccasionally.

For a crisp skin, remove bird from brine, pat dry, and place in a roasting panovernight (uncovered).

For traditionalroasted turkey:
Preheat oven to 500ºF. Roast turkey for30-40 minutes. Reduce oven temperatureto 350º and bake until bird reaches an internal temperature of 160º in thedeepest part of the thigh. Using thistechnique, a 14 pound bird should require a total of about 2 hours for roasting.

For smoked turkey:
Smoke with Apple or Cherrywood. In atraditional smoker, you should figure you’ll need about 30 inutes per poundwhen smoking at about 230 degrees F. Weuse an Orion Convection Cooker with amazing results. Cooking time is about 7 minutes per pound (1 ½hours for a 12 lb bird).

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Pasta with Creamy Blue Cheese Rosemary Sauce, Roasted Cauliflower and Sausage

2011-11-02T19:59:00.000-05:00

Pasta with Creamy Blue Cheese Rosemary Sauce, Roasted Cauliflower and Sausage
[printable recipe]
serves 4-6

4 T olive oil, divided
1 head of cauliflower, cut into florets (about 6-8 cups)
8 oz. gorgonzola, crumbled
1 1/2 cups whole milk
12 oz. cream cheese, cubed
2 cloves garlic, minced
1 T chopped fresh rosemary leaves
12 oz whole wheat penne
4 smoked sausages (we used beef sausage with blue cheese), sliced
1/3 cup toasted bread or cracker crumbs

Preheat oven to 425F
Toss cauliflower with 3 tablespoons of the olive oil andspread in one layer on a rimmed baking sheet. Roast for 25-30 minutes, or until browned and just tender. Turn oven down to 375F.

Meanwhile, heat remaining 1 tablespoon of olive oil in amedium saucepan. Add garlic and sauté gentlyfor 1-2 minutes or until fragrant. Addrosemary and cook for a few seconds more. Add cream cheese and stir untilblended and creamy. Whisk in whole milkuntil smooth. Crumble in blue cheese andstir to combine. Allow to heat gentlyfor 10-15 minutes while pasta is cooking.

Bring 4 quarts of water to a rapid boil. Add penne and cook until pasta is aldente. Drain pasta and place in largebowl.

When cauliflower is finishedroasting, add cauliflower to bowl with pasta. Toss with blue cheese sauce. Addsliced sausages and stir to combine.

Pasta can be made 1 day ahead at this point. Store inrefrigerator, keeping bread crumbs separate.

Place pasta in a large baking dish, top with bread crumbsand bake for 15-20 minutes or until browned and bubbling. Previously refrigerated pasta will take about40 minutes to reheat.

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Spiced Apple Oatmeal

2011-10-16T12:31:00.001-05:00

Spiced Apple Oatmeal
[printable recipe]
serves 2

1/2 cup steel cut oats
1 cup whole milk

1/2 cup water

1 large apple, cored and diced

1/2 tsp powdered ginger

1 tsp cinnamon

1 tsp vanilla

pinch of salt
fresh nutmeg, grated - to taste

brown sugar or maple syrup, to taste

Bring milk and water to a boil in a medium saucepan. Add oats, spices, and about half of the chopped apples. Turn heat down to low and simmer for 20-30 minutes, or until oatmeal is tender and creamy. Add remaining apples and continue to cook just until heated through. Top with nutmeg and sweetener of your choice.

To cut down on the cooking time, soak the oats in water overnight by bringing the water to a boil, turning off the heat, and adding the oats. Cover the pot and let sit over night. The next morning, reheat the oatmeal on low heat for 10-12 minutes, stirring occasionally.

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Crispy Wonton Cup Appetizers

2011-09-20T21:06:00.000-05:00

Crispy Wonton Cups

[printable recipe]

24 wonton wrappers

Preheat oven to 350 degrees F.
Nestle one wonton wrapper into each of the 12 cups of a mini muffin pan (a regular sized muffin pan also works for larger "2-bite" appetizers). Bake the cups in the oven for 8-10 minutes.

Wonton Cups with Pulled Pork & Jalapenos

12 baked wonton cups

1/2 cup pulled pork, warmed
1/4 cup candied jalapeno peppers

Italian parsley leaves for garnish

Fill each baked wonton cup with a teaspoon of pulled pork. Top with a slice or two of jalapeno and garnish with a small sprig of parsley.

Wonton Cups with Goat Cheese and Dried Cherries

12 baked wonton cups, cooled
3 ounces goat cheese, at room temperature
1/4 cup dried tart cherries
2 tablespoons sliced almonds

Place a dollop of goat cheese in each wonton cup. Top with 2-3 dried cherries and a sprinkle of chopped almonds.

Wonton Cups with Bacon & Maple Ricotta

12 baked wonton cups, cooled
3 ounces ricotta cheese, mixed with 1 T (or more) maple syrup
1/4 cup crumbled bacon
1 large sprig rosemary

Place a dollop of the maple ricotta cheese in each wonton cup. Top with a sprinkling of crumbled bacon and garnish with a rosemary leaf.

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Candied Jalapenos

2011-09-19T10:33:00.001-05:00

Candied Jalapenos
adapted from Foodie with Family, via Cakewalk
makes 3 1/2 pints plus additional syrup
[printable recipe]

3 pounds firm, fresh jalapeno peppers, washed and sliced about 1/8 inch thick
2 cups apple cider vinegar
6 cups white granulated sugar

Combine cider vinegar and white sugar in a large pot and bring to a boil over high heat. Once the mixture reaches a rolling boil, reduce heat to low and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Using a slotted spoon, transfer the peppers into prepared sterilized canning jars, filling to within 1/4 inch of the upper rim of the jar.

Return the remaining syrup to the stovetop and bring it to a full rolling boil. Boil hard for 6 minutes.

Using a ladle, pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick (or a small icing spatula) to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp cloth and top with new lids and rings to finger-tip tightness.

Place jars in a simmering hot water bath canner with water to cover the jars by 2-inches. When it reaches a full rolling boil, boil 10 minutes for half-pints (8 oz) or 15 minutes for pints (16 oz). When timer goes off, transfer the jars to a towel-covered countertop or a cooling rack. Allow the jars to cool, leaving them undisturbed for 24 hours.

NOTE: We always can the additional candied jalapeno syrup as well. It makes a great addition to bloody marys, salad dressings, etc.

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Dill Ranch Salad Dressing

2011-09-13T21:15:00.002-05:00

Dill Ranch Salad Dressing (or dip)
makes about 1/3 cups
[printable recipe]

2 1/2 T plain kefir
2 1/2 T mayonnaise
2 tsp dill
1 garlic clove, minced
pinch of salt
3-4 grinds fresh black pepper

Mix all ingredients together in a small bowl. Allow to sit for 10-15 minutes before serving.

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Pizza or Pasta Sauce

2011-09-07T10:12:00.000-05:00

Pizza or Pasta Sauce
adapted from the Ball Complete Book of Home Preserving (Kingry and Devine)
Makes enough sauce to fill 4-5 pint jars.
[printable recipe]

13 cups fresh plum tomato puree (about 9 lbs of fresh tomatoes)
1/2 cup bottled lemon juice
4 tsp Italian seasoning blend (ours includes basil, oregano, and thyme)
3 tsp aleppo pepper (can substitute 1-2 tsp red pepper flakes)
3 tsp garlic powder
4 tsp cracked anise
1 tsp salt

If canning the sauce, prepare water bath canner, jars and lids.

Place 6 cups of the tomato puree in a large non-reactive sauce pan over high heat. Bring to a boil, stirring occasionally.

Add remaining tomato puree one cup at a time, being certain to keep the puree at a constant boil (this step tempers the tomatoes, preventing the unsightly separation of the juice from the pulp later on). Stir in lemon juice and seasonings until thoroughly combined.

Allow the mixture to boil vehemently for 25-30 minutes, or until the sauce has thickened to your liking.

Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula, and maintain headspace by adding additional sauce if needed. Wipe rim of canning jar to remove debris, center hot lid on jar, and screw on band until finger-tip tight. Process pint jars in a water bath canner for 35 minutes (quarts for 40 minutes). When jars have finished processing, remove canner lid and wait five minutes before removing jars.

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The Cream City Burger

2011-08-31T11:46:00.000-05:00

The Cream City Burger
[printable recipe]
serves 4

1 1/3 lb (4 large) fresh bratwurst links, casings removed
1 1/2 T butter
1 T extra virgin olive oil
2 large onions, thinly sliced
pinch of salt
½ cup Riverwest Stein beer (or another lager)
Beer cheddar sauce (recipe below)
4 pretzel buns

In large, heavy skillet over medium-high heat, melt butter and oil. Add slicedonions and a pinch of salt. Stir to coat onions with butter and allow to cookundisturbed for 5-10 minutes, or until beginning to brown.

Continue to cook onions, stirring occasionally, until well caramelized (turningdown the heat if the onions appear to be browning too quickly).

Add beer to onions and stir to incorporate. Bring to a boil and allow to bubbleuntil the alcohol flavor has dissipated and there is very little moisture leftin the pan. Set onions aside.

Form the sausages into four patties. Preheat grill to high heat for directgrilling. When ready to cook, brush and oil the grill grate.

Place burgers on the hot grate and grill until cooked through, 6-7 minutes a side.To test for done-ness, insert an instant-read thermometer through the side ofthe burger into the center. The temp should be at least 160 degrees F formedium.

Place one burger on each pretzel roll. Top with onions and cheese.

Beer Cheddar Sauce
makes approximately 3 cups of sauce

4 T butter
4 T all purpose flour
1 ½ cups Riverwest Stein (or other lager) beer
¾ cup heavy cream
1 ½ cups Springside beer cheddar cheese, shredded

Melt butter in a medium saucepan over medium heat. When butter is melted, whisk in flour. Continue whisking and allow the mixture tocook for an additional 2 minutes. Slowlypour in the beer and cream, whisking constantly. Bring the mixture just to a boil and whiskuntil thickened. Sprinkle cheese intothe cream and beer mixture, whisking until smooth.

Beer cheese sauce can also be used as a saucefor pasta, a topping for nachos, or a dipping sauce for pretzels.

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Crispy Rice Bars with Browned Butter & Rosemary

2011-08-23T20:27:00.000-05:00

Crispy Rice Bars with Browned Butter&amp; Rosemary

[printable recipe]

1 cup (2 sticks) unsalted butter
1/2 vanilla bean
2 10-oz bags of mini marshmallows
1 ½ T chopped fresh rosemary
1/2 teaspoon kosher salt
9 cups crispy rice cereal*

Grease a 9x13 pan with butter orcooking spray. Set aside.

Add the butter to a large saucepanset over medium heat. Scrape the seeds from the vanilla bean into the pan withthe butter. Once the butter is melted, it will begin to bubble and foam andthen subside. Keep a close eye on it at this point. Watchcarefully as lightly browned specks begin to form at the bottom of the pan (admittedlythis is more difficult to to see with the vanilla seeds in the way, so you’llwant to pay attention to other sensory clues). For instance, as you see thebutter turning the color of amber, smell it. As it begins to brown, you’llbegin to smell a nutty aroma. Be cautious, since butter can turn from brownedto blackened in a matter of moments. Oncethe butter is browned, turn down the heat to low, add the rosemary, along with allof the marshmallows and the salt. Stir the mixture constantly until themarshmallows are completely melted.

Turn off the heat under the pan andadd the cereal. Use a rubber spatula or wooden spoon to coat the cereal evenlywith the buttery, marshmallow liquid.

Spread the mixture in an even layerin the prepared baking pan. Wet your hands with water to gently smooth the top(the water will prevent the treats from sticking to your hands). Allow the bars to cool for at least an hourbefore cutting and serving.

Treats are best kept in an airtightcontainer and served within 3-4 days.

*Note: Rice Krispies cereal containgluten in the form of barley malt. To convert this recipe to be gluten-free,use GF cereal.

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Sour Cherry Chutney with Rosemary

2011-08-10T09:47:00.008-05:00

Sour Cherry Chutney with Rosemary
[printable recipe]

2 cups unsweetened dried Cherryland’s Best Door County sour cherries (if using sweetened
cherries, see instructions for reducing sugar used)
1 cup chopped red onion
3/4 cup apple cider vinegar
3/4 cup sugar (if using sweetened cherries, reduce sugar to 1/3 cup)
3 tsp chopped fresh rosemary
1 inch finger of peeled fresh ginger,grated
¼ tsp cayenne pepper
Generous pinch kosher salt

Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover; increase heat to medium. Continue to simmer for 10-15 minutes or until most of liquid evaporates. Cool completely.

Spoon cooled chutney into a jar (or other non-reactive container). Chutney will keep in the refrigerator for up to 3 weeks. Serve alongside cheese, on bread or crackers, or with roasted or grilled meats.

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Classic Pesto

2011-08-01T14:50:00.004-05:00

Classic Pesto (with variations)

[printable recipe]

2 cups basil leaves, chopped (feel free to substitute other herbs or leafy greens as well; ideas include mizuna, spinach, arugula, cilantro, and parsley)

2 garlic cloves, minced

1 tsp salt

¼ cup pine nuts (walnuts, almonds, and pecans are also delicious)

¼ cup Parmigiano Reggiano cheese

¾ cup olive oil or slightly more

Wash and dry the basil leaves and dry well.

Using a mortar and pestle, put in basil, pine nuts, garlicand a pinch of salt. Pound all the ingredients with the pestle using a circularmotion to pull all of the ingredients to the center of the mortar. Pounding isdone when the ingredients form into a paste with a slightly chunky texture.

Transfer from mortar to a bowl and add olive oil in a very,very slow stream, mixing all the while. Mix with cheese. Adjust oil ifnecessary.

If not using immediately, put in a jar and pour a thin layerof oil on top to keep that fresh green color.

Refrigerate.

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Nettle & Garlic Ravioli with Rosemary Browned Butter

2011-07-25T13:43:00.002-05:00

Nettle Ravioli with Rosemary Browned Butter
adapted from Langdon Cook: Fat of the Land
[Printable recipe]
Serves 6-8

Fresh pasta based on Marcella Hazan's recipe:

2 cups unbleached all-purpose flour
4 large eggs
1 tsp milk

Combine flour, eggs, and milk in the food processor, pulsing until the dough begins to form a ball and pull away from the sides of the processor bowl.

Remove the dough from the machine and knead on a lightly floured surface, adding flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic, at least 8-10 minutes.

Refrigerate the dough while you make the filling.

Filling:
1/4 cup cream cheese
1 egg

1 1/2 cups stinging nettle & green garlic paste (or blanched stinging nettles that have been chopped in the food processor); you may also substitute 10 oz chopped spinach and 1-2 cloves of minced garlic
15 oz full-fat ricotta cheese
1/2 cup grated parmesano reggiano
1/2 tsp salt
1/4 tsp grated nutmeg

Whipp egg and cream cheese together in a large bowl until smooth. Add remaining ingredients and stir until thoroughly combined.

After retrieving the pasta dough from the fridge, roll it into a log and cut it into 12 equal parts. Flatten each part into a rough square, and feed into your pasta roller, starting at 1 and finishing at 6.

Lay one layer of dough out on a lightly floured surface. Using a melon baller or small ice cream scooper, scoop filling onto the pasta in reasonable intervals. Cover the pasta and filling with another layer of dough, pressing the dough down between scoops of filling. Trim the ravioli with a fluted pasta wheel or knife, being sure to press down the dough thoroughly between each dumpling.

Bring a large pot of water to a rolling boil Add salt and cook ravioli in batches, removing from the water when the pasta floats and the pasta is cooked (3-4 minutes). Remove to a warm plate with slotted spoon.

Rosemary Browned Butter:
1 stick salted butter
5 T rosemary leaves

Melt butter in small saute pan over medium heat. When the butter has melted, add rosemary leaves. Stir the butter and rosemary. The butter will begin to foam, and then you'll begin to see a hint of brown in the oil beneath the foam. As it browns, turn off the heat and pour the sauce over the cooked ravioli.

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Spring Scallop Tacos

2011-06-13T20:31:00.005-05:00

Spring Scallop Tacos
(printable recipe)
serves 4 (2 tacos each)

24 large sea scallops
zest of 1 lime
3 T olive oil
3 T lime juice
3 cloves garlic

2 cucumbers, sliced lengthwise, seeded and shredded
pinch of salt
3 T chopped cilantro

8 flour tortillas
Strawberry Salsa

First, shred cucumber. Toss with salt and set aside to drain in a fine strainer for 1/2 hour. When cucumber is drained, toss with chopped cilantro and set aside.

Mix together lime zest, olive oil, lime juice, and garlic. Marinate scallops for 15-20 minutes before cooking.

To cook: Prepare charcoal grill. Grill scallops over medium high heat with grill closed for 5-6 minutes, turning once.

To assemble tacos, divide cucumber among tortillas. Top with 3 scallops and a dollop of strawberry salsa. Serve.

Alternatively, use thinly sliced red or green cabbage rather than shredded cucumber to give the tacos both some color and crunch!

Strawberry Salsa

2011-06-13T14:04:00.008-05:00

Strawberry Salsa
(printable recipe)
Makes about 1 1/2 cups

1 cup chopped strawberries
3 T chopped scallions
1 jalapeno pepper, minced
2 T chopped cilantro
1 T fresh lime juice
pinch of salt

Combine ingredients in a medium bowl. Stir to combine.

[Better Than] Crack Brownies

2011-05-23T16:50:00.001-05:00

Photo Credit: Jessica Merchant of www.howsweeteats.com

[Better Than] Crack Brownies
adapted from How Sweet It Is
(printable recipe)

1 batch brownies (boxed mix actually works well here)

1/2 cup salted peanuts

8 Reese’s peanut butter cups, chopped

1 1/2 cup dark chocolate or bittersweet chocolate chips (we used 60% Ghiradelli)

1 cup creamy peanut butter

1/2 tablespoon butter

2 1/2 cups crisped rice cereal

Mix brownies according to directions, spread into a 9"x13" baking dish, and bake for 25-30 minutes or until the brownies are set up, but not quite done.

Remove the brownies from the oven and and sprinkle evenly with peanuts and chopped peanut butter cups, then bake for 5-10 minutes more.

While the brownies are baking, melt chocolate chips, peanut butter and butter in the microwave or a double boiler over simmering water. Stir in crisped rice cereal.

When brownies are finished baking, remove them from the oven and pour the chocolate peanut butter crisped rice mixture over top, smoothing with a spatula until evenly distributed.

Refrigerate for at least 2 hours (or overnight) before slicing and serving.

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Thai Style Peanut Sauce

2011-04-29T12:06:00.003-05:00

Use this deliciously nutty sauce on pasta, Thai chicken pizza, or as a dipping sauce for vegetables or chicken.

Thai Style Peanut Sauce

(printable recipe)

1 cup peanut butter
1 cup coconut milk
3 T soy sauce
3 T fresh lime juice
1 T fish sauce (optional)
1 T agave nectar (or honey)
½ tsp red pepper flakes (use Aleppo pepper for a more mild sauce)
1 T ginger root, minced
2 cloves garlic, minced
2 tsp toasted sesame oil
1/4 cup water (if needed)

Combine all ingredients in a bowl, whisking in the water as needed to make a smooth sauce. Taste for sugar and salt, adding additional agave and soy sauce as desired.

Keeps well for a week in the refrigerator.

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White Chocolate Ice Cream with Brandied Cherries

2011-04-21T14:06:00.002-05:00

Brandied maraschino cherries cut the sweetness of deliciously rich white chocolate ice cream, while adding a pleasantly fruity flavor. As an added bonus, the alcohol in the cherries keeps them from freezing solidly in the ice cream.

White Chocolate Ice Cream with Brandied Cherries
(printable recipe)

1 cup whole milk
8 oz white chocolate, finely chopped
2/3 cup sugar
1/4 tsp salt
5 large egg yolks
2 cups heavy cream
1/2 tsp vanilla or almond extract
1 cup brandied cherries**, halved

Warm milk, sugar, and salt in a medium saucepan, stirring to dissolve the sugar.

Whisk egg yolks and slowly incorporate warm milk mixture, whisking constantly to combine. Return egg/milk mixture to the pan and stir constantly over medium heat until the custard coats the back of a spoon.

Meanwhile, place chopped white chocolate into a large bowl with a strainer over the top. Pour finished custard through the strainer. Whisk mixture until white chocolate is melted and smooth. Stir in cream and extract.

Chill thoroughly and then freeze according to your ice cream machine's instructions, adding the brandied cherries to the machine just before the ice cream is ready.

**To make brandied cherries:
Drain liquid off from a jar of maraschino cherries and replace with brandy. Allow the cherries to marinate in the brandy for at least one week before using.

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The Grilled Cheesus Bison Burger

2011-04-15T13:18:00.003-05:00

The Grilled Cheesus Bison Burger
inspired by "The Cheesus Burger" in Laura Werlin's Grilled Cheese, Please!
serves 2
(printable recipe)

1/2 lb ground bison
2 T worchestershire sauce
1 T barbeque rub
1 small sweet onion, sliced
1 T olive oil
2 T butter, at room temperature
8 slices soft sourdough bread
1/2 lb smoked gouda cheese, grated
2 dill pickles, cut into 5 lengthwise strips each
ketchup
dijon mustard
1/2 cup spring greens
4 slices fresh tomato

Preheat oven to 300
In a medium bowl, mix the bison with worchestershire and barbeque seasonings. Form into two thin patties. Set aside.

Heat the oil in a large saute pan over medium-high heat. Add the onions and cook until beginning to brown. Give the onions a good stir. Then, turn the heat down to medium and continue cooking the onions until well caramelized, about 15 more minutes. Transfer onions to a small bowl and set aside.

Butter one side of each slice of bread, placing the bread on your work surface butter-side-down. Place 1/8 of the smoked gouda on 4 of the slices. Place pickle slices on top of the cheese on two of the slices and onions on top of the other two. Divide remaining smoked gouda between the sandwiches. Top each with the remaining 4 slices of bread, buttered side up.

Wipe out the skillet you used to cook the onions with a paper towel and return it to the stovetop. Heat over medium heat for 2 minutes. Place the sandwiches in the pan, in batches if needed, cover and cook for 3-4 minutes or until the undersides are golden brown. Turn the sandwiches and press lightly with a spatula to compress the filling. Cover and cook for another 2-3 minutes. Remove the cover, turn once more and cook until the cheese is completely melted. Transfer sandwiches to a baking sheet and place into the oven.

Meanwhile, fire up your charcoal grill. When the coals are glowing, place hamburger patties on the grill rack and cook for about 6 minutes, or until the edges have browned and the juices are beginning to run. Turn the burgers and cook for an additional 5 minutes or until cooked to your liking.

To assemble:
Place the sandwiches on a large cutting board. Spread ketchup on top of the grilled cheese containing the pickles and mustard on top of the sandwiches containing the caramelized onions. Place the burger on top of the ketchup, followed by tomato slices and greens. Top with the caramelized onion sandwiches.

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Blue Flower Soup

2011-03-31T19:45:00.001-05:00

Blue Flower Soup
(printable recipe)

Olive oil
3 celery stalks, diced
1 large onion, diced
3-4 garlic cloves, minced
4 1/2 cups chicken stock
1 large head cauliflower, cored and chopped
1/2 cup dry white wine
1 Tbls fresh lemon juice
2 tsp Worcestershire sauce
2 tsp cracked anise seed
2 tsp dried thyme
2 tsp hot sauce
1 cup blue cheese, crumbled
2 cups heavy cream
optional: bacon, sliced and cooked until crisp

Heat oil in stock pot over medium high heat. Saute celery and onion for 5 minutes, or until slightly tender. Add garlic and saute for an additional 1 minute. Stir in stock, cauliflower, and next 6 ingredients ending with hot sauce. Bring to a boil, reduce heat, and simmer for approximately 15 minutes or until cauliflower is fork tender.

Remove approximately half the soup and puree until smooth, returning to the pot after blending. Stir in blue cheese and cream. Stir until cheese is melted and soup is slightly thickened.

Serve with a sprinkling of crisp bacon.

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Red Lentil Soup

2011-03-31T19:35:00.001-05:00

Red Lentil Soup
(printable recipe)

2 1/2 cups dried red lentils, rinsed, drained, and picked over
3 T olive oil
1 large onion, 1/4 inch dice
2 large carrots, 1/4 inch dice
1/2 tsp cayenne pepper
1 tsp salt
1 tsp turmeric
1 tsp pepper
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp garam masala
6 cups vegetable stock
2 cups water
optional: wedges of lemon

Heat medium soup pot over medium-high heat. Add olive oil and onions. Cook until onions are beginning to turn golden. Add carrots and continue to cook for an additional five minutes, or until just tender. Reduce heat to medium low. Stir in salt & spices and allow to cook for 5 minutes, stirring constantly. Add lentils, water, and broth and simmer until lentils are soft & beginning to fall apart, about 40 minutes.

If desired, blend soup in a blender or with an immersion blender to achieve a smooth consistency. Taste for salt, adding additional as necessary.

Serve hot with a squeeze of fresh lemon.

Soup is also delicious served over rice.

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Winter Squash Sauce

2011-03-22T20:13:00.001-05:00

Winter Squash Sauce
(printable recipe)

2 1/2 T butter
2 t extra virgin olive oil
1 large onion, diced (~ 2 cups)
4 celery ribs, diced (~ 1 cup)
4 cloves garlic, minced
1 6 oz. can of tomato paste
4 cups stock (veggie or chicken)
2 large butternut squash or other winter squash, peeled and chopped (~ 8-10 cups)
2 dried bay leaves
2 large red peppers, roasted, peeled and chopped
salt and freshly ground pepper
sugar or agave nectar (to taste)

In stock pot, saute onion and celery in butter and olive oil over medium-high heat until they begin to soften, about 10 minutes. Add garlic and stir to begin cooking but do not allow to brown. Then add tomato paste and allow cook for a couple of minutes. Stir in squash, coating it with the tomato paste mixture. Gradually add stock and bay leaves. Bring to a boil. Partially cover and simmer for 20 - 40 minutes until squash is tender. Remove bay leaves and add the roasted red peppers.

Puree with immersion blender or puree in batches in a blender or food processor until smooth. Season to taste with salt and pepper, adding a bit of sugar or agave nectar if the sauce could use a bit of sweetness.

Use sauce immediately or freeze for extended storage.

©BURP! Where Food Happens

Maple Oatmeal Cookies with White Chocolate & Cranberries

2011-03-19T19:51:00.002-05:00

We made these delicious cookies for the Cookies for Kids' Cancer campaign video, featured over at Very Culinary. Check it out. And consider baking up some of YOUR OWN cookies for a great cause.

Maple Oatmeal Cookies with White Chocolate and Cranberries
adapted from Big fat cookies by Elinor Klivans
makes about 20 cookies

1 cup all purpose flour
3/4 cup white whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 cup butter, at room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup grade b maple syrup
2 tsp vanilla extract
1 3/4 cups steel cut oats
1 cup dried cranberries
2 cups white chocolate chips

Preheat oven to 350 F
Prepare baking sheets by lining with silpats or parchment paper. Set aside.

Whisk together flours, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat together butter, brown sugar and granulated sugar at medium speed until well incorporated. On low speed, add eggs, maple syrup and vanilla. Blend for an additional one minute, or until well mixed. Add flour and mix to incorporate. Add oatmeal, cranberries, and white chocolate chips, stirring until well distributed into the batter.

Using a spoon or ice cream scoop, place 3 tablespoon mounds of dough approximately 2 inches apart on prepared baking sheet. Bake cookies 1 sheet
at a time for approximately 18-20 minutes. Cookies are done when edges are browned and tops are firm.

Place pan of cookies onto a wire rack to cool for 5 minutes. Then, using a large spatula, transfer cookies directly to the rack to finish cooling.

Store cookies in an airtight container for up to one week.

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Irish Whiskey Caramel Sauce

2011-03-17T09:05:00.005-05:00

This delicious caramel sauce makes the perfect complement for Stout Ice Cream. It's also delicious drizzled over brownies or served as a dipping sauce for homemade pretzels.

Irish Whiskey Caramel Sauce
(printable recipe)

1 cup sugar
water to just cover the sugar and the bottom of the pan
1 cup whipping cream
1/4 cup Irish Whiskey

Place sugar into a medium saucepan. Shake the pan to distribute the sugar evenly and add just enough water to cover the sugar.

Place saucepan on stovetop and bring to a boil over medium-high heat, watching closely and swirling the pan occasionally. Remove from heat when the sugar mixture begins to color to a dark amber color, about 5-7 minutes.

Slowly whisk the cream and the Irish Whiskey into the caramelized sugar, mixing until smooth.

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Stout Ice Cream

2011-03-17T09:05:00.003-05:00

In this deliciously adult ice cream, the bitter notes of Irish stout are balanced nicely with a touch of sugar and the richness of cream. We recommend serving it with a whorl of Irish cream caramel sauce -- a sweet treat that brilliantly marries caramel notes with the deliciously complex notes of Irish Whiskey, subtle chocolate tones, and a wonderfully creamy texture that assists in balancing the bite of the ice cream.

Stout Ice Cream
(printable recipe)

1 cup whole milk
1/2 cup brown sugar
1/4 tsp salt
4 egg yolks
1 cup cream
1 1/4 cups oatmeal stout
1 tsp vanilla
optional: Irish Whiskey Caramel Sauce

Warm milk, sugar, and salt in a medium saucepan, stirring to dissolve the sugar.

Whisk egg yolks and slowly incorporate warm milk mixture, whisking constantly to combine. Return egg/milk mixture to the pan and stir constantly over medium heat until the custard coats the back of a spoon.

Meanwhile, mix together the cream, stout, and vanilla and place it in a large bowl with a strainer over the top. Pour finished custard through the strainer and stir into the cream mixture.

Chill thoroughly and then freeze according to your ice cream machine's instructions.

Top with Irish Whiskey Caramel Sauce before serving.

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Irish Burgers with Whiskey-Caramelized Onions

2011-03-14T21:55:00.001-05:00

Irish Burgers with Whiskey-Caramelized Onions
(printable recipe)
makes 4 burgers

1 lb organic, grass-fed ground beef
3 cloves garlic, minced
1/2 t dry mustard
1/4 t ground allspice
1/4 t coriander
1/4 t ground juniper berries
1/8 t ground cinnamon
1/8 t white pepper
4 oz Irish Dubliner cheese, sliced
Whiskey Caramelized onions (recipe below)

In medium size bowl, add all ingredients and mix with hands quickly until combined. Do not over-mix. Shape into patties and allow to rest at room temperature for 10 minutes.

Preheat grill to high heat for direct grilling. When ready to cook, brush and oil the grill grate.

Place burgers on the hot grate and grill until cooked through, 5-7 minutes a side for medium. To test for done-ness, insert an instant-read thermometer through the side of the burger into the center. The temp should be at least 160 degrees F for medium.

Serve burgers on rye foccaccia smeared with a nice grainy mustard, topped with melted Irish Dubliner cheese, and piled high with whiskey-caramelized onions.

Whiskey-caramelized Onions

1 1/2 T butter
1 T extra virgin olive oil
2 large onions, thinly sliced
pinch of salt
3 oz. Irish whiskey

In large, heavy skillet over medium-high heat, melt butter and oil. Add sliced onions and a pinch of salt. Stir to coat onions with butter and allow to cook undisturbed for 5-10 minutes, or until beginning to brown.

Continue to cook onions, stirring occasionally, until well caramelized (turning down the heat if the onions appear to be browning too quickly).

Add whiskey to onions and stir to incorporate. Simmer until the alcohol flavor has dissipated and there is very little moisture left in the pan.

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Sourdough Rye Focaccia

2011-03-14T14:13:00.001-05:00

Sourdough Rye Focaccia

1 cup sourdough starter
1 cup warm filtered water
2 t salt
1/4 cup extra virgin olive oil
1 1/2 cups bread flour
1 1/2 - 2 cups rye flour
2 T caraway seeds
1 - 2 T extra virgin olive oil
coarse sea salt

Combine stater and water in a bowl. Add a cup of the flour and stir until well combined. And the salt and the oil and enough remaining flour until the dough becomes difficult to stir. Knead in mixer until elastic, 10 - 12 minutes. Add caraway seeds and mix for another minute until combined.

Lightly oil a large bowl. Place the dough in the bowl and turn once to coat with oil. Cover with a damp towl or plastic wrap and put in a moderately warm draft-free place for 4 hours. Remove towel or plastic wrap and punch down the dough. Cover and let rise another 3 - 4 hours.

Turn dough out onto a sheet of parchment and shape into a square 3/4 - 1 inch thick. Allow dough to rest for 35 - 40 minutes. During this time, preheat oven (and baking stone, if using) to 500 degrees F.

Poke top of the dough with fingers to create a variety of indentations. Brush with olive oil and sprinkle with salt.

Slide parchment onto baking stone (or place on baking sheet and place in oven). Turn heat down to 425 and bake for 15-20 minutes or until focaccia is golden brown. Cool on a rack for 5 - 10 minutes before serving.

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Fat Daddy Ice Cream

2011-03-11T16:36:00.002-06:00

This delicious malted milk ice cream is swirled with peanut butter caramel fudge sauce and studded with tasty chocolate coated peanut-butter filled pretzels.

Fat Daddy Ice Cream
(printable recipe)

Makes 1 1/2 quarts

1 cup whole milk
3/4 cup sugar
1/4 tsp salt
2 cups heavy cream
1 tsp vanilla extract
2/3 cup malted milk powder
6 large egg yolks

peanut butter fudge sauce
chocolate covered peanut-butter filled pretzels

Warm milk, sugar, and salt in a medium saucepan, stirring to dissolve the sugar.

Whisk egg yolks and slowly incorporate warm milk mixture, whisking constantly to combine. Return egg/milk mixture to the pan and stir constantly over medium heat until the custard coats the back of a spoon.

Meanwhile, whisk together the cream, malted milk powder, and vanilla and place it in a large bowl with a strainer over the top. Pour finished custard through the strainer and stir into the cream mixture.

Chill thoroughly and then freeze according to your ice cream machine's instructions. Layer the ice cream into a freezer-proof container, alternating layers of ice cream, peanut butter fudge sauce, and chocolate covered pretzels.

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Peanut Butter Fudge Sauce

2011-03-11T16:35:00.002-06:00

Peanut butter & chocolate fans beware! This decadent sauce is totally delicious and amazingly addictive.

NOTE: This fudge sauce is made thicker-than-normal so that it makes a decadent fudge swirl for our Fat Daddy ice cream recipe. If making this sauce to pour over ice cream, you may want to add additional cream to allow the sauce to retain more of a pouring consistency.

Peanut Butter Fudge Sauce
(printable recipe)

1/2 cup whipping cream
2 T corn syrup
3 1/2 oz dark chocolate, chopped
1/3 cup peanut butter
pinch of salt

Heat whipping cream and corn syrup in a medium sauce pan over medium heat until hot. Add chocolate pieces and stir until melted and mixture is smooth. Whisk in peanut butter and salt.

If using for swirling into ice cream, allow mixture to come to room temperature before drizzling in between layers of ice cream.

Keeps for up to 2 weeks in an airtight container in the refrigerator. Reheat in microwave or over a double-boiler if mixture thickens up too much in the fridge.

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Bananas Foster Bread Pudding with Rum Sauce

2011-03-08T18:36:00.001-06:00

Bananas Foster Bread Pudding with Rum Sauce
(printable recipe)

serves 6-8

12 oz crusty French bread, cubed
7 eggs
1 banana, pureed
4 1/2 cups whole milk
1 cup brown sugar
1/2 cup dark rum

2 bananas, sliced
1/2 cup raisins

Preheat over to 350 degrees. Butter or spray a 9 x 13 inch glass pan.
Place bread cubes in a large bowl. In a separate bowl, whisk eggs, milk and pureed banana with brown sugar and rum. Pour over bread cubes and allow to soak for 30 minutes, tossing a couple of times to ensure good saturation.

Layer half of the bread mixture into your 9x13 pan and top with half of the raisins and banana slices. Pour in the rest of the bread mixture and top with the remaining raisins and banana.

Cover the pan tightly with foil. Bake for 45 minutes before removing foil. Then bake for an additional 30 minutes or until pudding is browned and puffed and any eggy custard in the center of the pan is set.

Serve warm with a drizzle of rum sauce.

Rum Sauce:

6 T Butter
1 cup brown sugar
1/2 heavy cream
1 tsp cinnamon
2 tsp vanilla extract
1/2 cup + 2 T dark rum

In a small sauce pan, heat butter, brown sugar and heavy cream to a slight boil. Add cinnamon, vanilla and rum, whisking constantly. Remove from heat and add remaining 2 tablespoons of rum. Stir until incorporated. Serve warm.

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Langostino Tails and Grits with Caramelized Onions & Parmesan

2011-03-06T17:49:00.003-06:00

Langostino and Grits with Caramelized Onions & Parmesan
(printable recipe)

serves 4

For the langostino sauce:

4 slices of bacon, chopped
2 T butter
1 onion, diced
4 celery stalks, diced
2 garlic cloves, minced
3 tsp Cajun seasoning
2 T flour
1/2 cup white wine
1 cup chicken broth
1/2 cup heavy cream
12 oz. cooked & frozen Langostino tails, thawed (80/100 ct)

In large skillet, cook bacon until crisp. Add butter, onions and celery and saute for about 10 minutes or until vegetables are beginning to feel tender. Add garlic and cook for another minute. Add cajun seasoning and flour and mix to coat the onion and celery mixture. Cook for a minute or two to remove any floury flavor. Add wine and stir, scraping up all those lovely tasty bits from the bottom of the pan. Simmer until the alcohol has evaporated from the wine and the liquid has reduced slightly. Pour in broth and cream and bring to a simmer. After about 5 minutes, add Langostino tails and cook just until heated through. Serve immediately over grits.

For the grits with caramelized onions & parmesan:

2 T Butter
2 tsp Olive Oil
2 large onions, sliced

2 cups whole milk
2 cups chicken broth
1 cup grits
2/3 cup grated parmesan cheese

Heat butter and olive oil in large saute pan until melted over medium heat. Add onions, toss once and do not touch them for a good 5-8 minutes. Then stir once and allow to cook for another 15-20 minutes or so until fully caramelized. Set aside.

Bring milk and chicken broth to a boil in a 3 quart pot. Slowly add grits, whisking constantly while adding. Cook, stirring occasionally until cooked, about 20 minutes.

Stir in onions and parmesan cheese.

©BURP! Where Food Happens

Lasagne Soup

2011-03-01T19:18:00.002-06:00

Lasagne Soup
(Printable Recipe)

Olive oil
1 large onion, diced
1 1/2 lbs Italian or Sweet Sicilian sausage, casings removed
4 cloves garlic, minced
1 28 oz. can diced fire-roasted tomatoes
2 14.5 oz cans tomato sauce
4 cups chicken broth
1 T dried oregano
1 T dried basil
2 tsp dried thyme
2 tsp cracked anise (or fennel seed)
salt and pepper to taste
8 oz dried rombi or broken lasagne noodles
3 cups fresh baby spinach
shredded or shaved parmesan cheese for garnish

In a 5 qt pot, saute onion in a bit of olive oil. Add sausage, breaking up with a spoon and cooking until nicely browned and cooked through. Add garlic and cook for an additional minute.

Add tomatoes, sauce, broth and herbs. Bring to a boil and allow to simmer for 20-30 minutes.

In a separate 5 qt pot, bring water to boil and cook noodles until not quite al dente. Drain noodles and rinse under cold water. Toss noodles in a bit of olive oil and set aside.

When soup has simmered and flavors have blended, taste for seasoning, adding salt and pepper if necessary. Add fresh spinach and stir a few times to combine. Add cooked pasta and simmer just until heated.

Serve with parmesan cheese.

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Creamy Smoked Turkey and Apple Soup

2011-03-01T19:12:00.001-06:00

Creamy Smoked Turkey and Apple Soup

2 T butter
1 large onion, diced
2 cloves of garlic, minced
2 celery stalks, diced
2 tart apples, cored and diced
5 cups chicken broth
2 medium carrots, quartered lengthwise and thinly sliced
2 cups fresh or frozen corn (we used smoked corn)
2 t dijon mustard
3 cups diced smoked turkey (we used leftovers of a maple brined turkey, which we smoked in applewood)
1/4 cup heavy cream
salt and pepper to taste

Saute onion, garlic, celery and apple in butter and cook for 5-7 minutes, or until tender. Add broth and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes.

Puree apple-broth mixture in batches in a blender, or use an immersion blender to puree until smooth.

Return mixture to pot. Add carrots. Bring broth to a simmer and cook 10 minutes, or until just tender. Add corn, turkey, cream, mustard and cook until heated through.

Serve with a nice green salad and a loaf of crusty bread.

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Benedictine Mac & Cheese with Caramelized Onions & Rosemary

2011-02-14T06:20:00.001-06:00

Benedictine Mac & Cheese with Caramelized Onions & Rosemary

5 cups sliced onions
6 T butter, divided
2 T chopped fresh rosemary
3 T flour
2 ½ cups milk
½ cup cream
1 egg, lightly beaten
¾ lb Benedictine Cheese, about 4 cups shredded
1 tsp kosher salt
3 cups (12 oz) dried whole wheat macaroni

Preheat oven to 350 degrees. Lightly grease a 9x13 pan and set aside.

Melt 3 T butter over medium-high heat in a large skillet. Add onions & cook without stirring for 7-10 minutes, or until beginning to brown. Reduce heat to medium and stir, continuing to cook, for an addition 5-10 minutes or until deeply caramelized. Stir in rosemary. Remove onions from pan and set aside.

Put pot of water to boil, and cook macaroni noodles until al dente.

Meanwhile, melt remaining 3 T butter in a medium saucepan. When butter is melted, stir in flour and stir constantly for 3-4 minutes. Add milk and cream slowly, whisking until combined. Bring milk mixture to a boil, and simmer until thickened, 5-10 minutes or until thickened.

Temper egg with ½ cup of hot milk mixture. Then, pour egg mixture into milk mixture and whisk to combine. Stir in onions, cooked and drained macaroni, and all but 1 cup of the shredded cheese. Stir until smooth.

Pour into prepared pan. Top with remaining 1 cup of cheese.

Bake for 35 minutes, or until lightly browned and bubbly.

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This recipe is featured as part of the Wisconsin Milk Marketing Board's 2nd Annual 30 Days 30 Ways with Macaroni & Cheese. Be sure to give them a visit and check out all the other scrumptious recipes created by food bloggers around the nation using Wisconsin cheese.

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Spicy Pumpkin Mustard

2011-02-10T20:33:00.000-06:00

Spicy Pumpkin Mustard
adapted from Saveur

1 12-oz. bottle Pumpkin Spice Ale (but feel free to sub in your own favorite brew; we'd recommend using a full-flavored ale or lager)
1 1⁄2 cups brown mustard seeds
1 cup raw apple cider vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes.

Transfer mustard mixture to sterilized jars.

Refrigerate overnight.
Mustard can be used immediately or refrigerated for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS

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Tuna Chowder

2011-02-04T21:46:00.000-06:00

Tuna Chowder

2 T butter
1 medium onion, diced
2 stalks celery, diced
2 T dried dill weed
4 medium potatoes, diced
3 cans water-packed tuna, including juice
6 cups whole milk
2 tsp bouillon past or powder
10 oz frozen peas
1 cup cream

salt and pepper

shredded mozzarella cheese

Heat butter over medium heat in a medium stock pot. When butter has melted and foam has subsided, add onions and celery. Saute for 4-5 minutes, or until onions are beginning to grow transluscent. Add dill and potatoes, stirring to combine. Pour in milk and bouillon paste. Bring to a boil. Simmer for 15-20 minutes or until potatoes are just tender.

Using a fork, add tuna and its juice to the soup. Stir in peas and cook just until warmed. Add cream. Taste for seasoning, adding salt and pepper to taste.

Serve hot with a sprinkling of mozzarella cheese & plenty of crusty bread.

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Italian Bean Soup

2011-01-31T22:21:00.000-06:00

Italian Bean Soup

4 oz guanciale (or pancetta), diced
1 lb Italian sausage, casings removed
3 carrots, chopped
1 medium onion, diced
4-6 cloves garlic, minced
1 14.5 oz can cannellini beans
1 - 28 oz whole tomatoes, crushed by hand
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 parmigiano-reggiano rinds
8 cups chicken broth
1 cup green beans, chopped
3 cups fresh baby spinach
salt and fresh ground black pepper to taste

Heat a stock pot over medium heat. Saute guanciale until browned and crisp. Add Italian sausage, breaking it up into bite-sized pieces and cooking until browned. Add onions and saute until translucent.

Stir in carrots, garlic tomatoes, stock, herbs and cheese rinds. Bring to a boil and allow to simmer for 30-40 minutes, or until carrots are tender.

When ready to serve, remove cheese rinds and season with salt and pepper to taste. Add cannellini beans, green beans and spinach and cook for a few minutes until spinach is wilted and the beans are heated through.

Serve with additional Parmigiano-Reggiano shavings on top.

Serves 6-8

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Wisconsin Cranberry Salsa

2011-01-24T16:47:00.001-06:00

Wisconsin Cranberry Salsa

1 12 oz bag fresh or frozen cranberries

1 naval orange (preferably organic), stem ends removed

½ cup sugar OR 1/3 cup agave nectar

6 scallions, trimmed and cut into 3 inch lengths

2 jalapeno peppers, stems removed (seeded, if desired)

1 cup cilantro, leaves and stems, roughly chopped

Juice of one lime
Pinch of salt

Chop orange (skin and all) into pieces. Remove any errant seeds.

Place orange pieces into the bowl of your food processor, fitted with a medium blade. Process until finely chopped. Place into a large bowl.

Place cranberries, scallions, sugar, jalapeno, and cilantro into food processor bowl. Pulse until cranberries are chopped and all ingredients are incorporated.

Mix cranberry mixture with oranges. Toss with lime juice and salt. Allow to sit at room temperature for at least ½ hour before serving.

Keeps for up to 1 week in the refrigerator.

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Basic Crepes

2011-01-17T17:14:00.000-06:00

These deliciously thin pancakes are easy to make and positively delicious. Serve simply, filled with berries or sprinkled with sugar and a squirt of lemon juice. Or embellish them with a luscious filling of savory meats and cheeses. Your imagination is the only limitation when it comes to serving these up in style.

Basic crepes

2 large eggs
1 1/4 cups whole milk
1 cup flour
1 T melted butter
pinch of salt
(for sweet crepes, also add 2 tsp of sugar to batter)
additional butter

In a medium bowl, whisk together eggs and milk until smooth. Add melted butter, flour, sugar (if using), and salt and whisk until well blended. Allow to stand for at least 1/2 hour (or as long as overnight in the refrigerator).

Preheat a 10-inch non-stick skillet over medium heat and lightly coat with melted butter. Pour 1/3 cup batter into the pan, remove from heat, and swirl quickly until the batter coats the bottom of the skillet. Return the pan to the burner and cook crepes until the top looks dry and the underside is lightly browned, 1-2 minutes. Gently loosen the crepe and turn with a rubber spatula to cook for an additional 30 seconds or so.

Remove from pan and stack crepes on a warm plate while you repeat the above steps with the remaining batter.

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Porcini Roasted Chicken

2010-12-14T21:05:00.001-06:00

Porcini Roasted Chicken

1 T olive oil
4 T garlic, minced
1 t salt
2 t ground dried porcini
3 T dry white wine
1 5-6 lb roasting chicken

Preheat oven to 450.

Combine olive oil, garlic, salt and porcini dust and wine to make a paste. Set aside.

Remove the giblets and neck, save to make stock or discard (if that's the way you roll). Pat chicken dry and trim any excess fat. Starting at the neck cavity, loosen skin from breast and legs by inserting fingers and gently pushing between the skin and meat. Pour the porcini mixture under the skin on the breast and legs and thighs. Rub any extra porcini mixture over the outside of the bird. Tuck wings behind the back.

Place the chicken breast side up in a roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450 for 30 minutes. Reduce oven temperature to 350 and bake an additional 1 hour and 15 minutes or until termometer registers 165.

Place chicken on a serving platter and let rest 10-15 minutes before serving.

Optional: Cook chicken atop quartered potatoes and turnips for a delicious side dish.

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Sloppy Lentils

2010-12-07T20:19:00.003-06:00

This delicious vegetarian rendition of sloppy joes is sure to satisfy. Comes together quickly in your crockpot, and can be made ahead for even greater ease. Perfect for those busy weeknights.

Sloppy Lentils

1 T olive oil
1 large onion, 1/4 inch diced
1 red pepper, diced
2 large carrots, diced
1 1/2 T chili powder
1/4 - 1/2 tsp chipotle powder
2 cups dried brown or green lentils (don't use red; they'll get too mushy)
28 oz can crushed tomatoes
1 cup water
2 T Braggs liquid aminos or low sodium soy sauce
1 T dijon mustard
1 T brown sugar
1 tsp kosher salt

Heat oil in deep skillet over medium heat. Saute onion and pepper until beginning to soften, around 5-7 minutes. Add chili and chipotle powders and stir until onions and peppers are coated and the spices have bloomed.

Transfer to a 3 1/2 - 4 quart slow cooker. Add remaining ingredients and cook on low 8 - 10 hours.

Let lentils cool and place in refrigerator overnight. Reheat in stock pot and server or place back into slow cooker set at low or warm setting. Serve on whole grain buns.

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Kimchi

2010-12-03T21:52:00.002-06:00

Simple Homemade Kimchi

1/2 cup coarse sea salt or kosher salt
8 cups water
1 large head of Napa cabbage, chopped
4 large cloves of garlic, separated and peeled
1 2-inch piece of ginger root
1/8 cup fish sauce
2 large Beauty Heart radishes, thinly sliced
4-5 scallions, cut into 1-inch pieces
1/4 cup Korean chili powder
1 teaspoon sugar
1-2 T whey (optional -- though whey aids in the fermentation process and allows the kimchi to be kept for a more extended period of time)
Optional, but also delicious: add grated carrots, sesame seeds, or chopped mustard greens to the kimchi mixture.

Dissolve salt in water. Soak chopped cabbage in salt water for 3-4 hours, placing a plate or bowl on top of the cabbage to keep it submerged.

Combine garlic, ginger and fish sauce in food processor or blender until finely minced.

In large bowl, combine radishes, scallions, garlic mixture, chili powder, sugar and remaining 1 T of salt. Toss gently but until well combined. You may want to wear gloves if tossing by hand to avoid chili burn.

Remove cabbage from water and rinse and put in a colander to drain, squeezing the leaves to get out as much water as possible. Add cabbage and whey (if using) to radish mixture and stir until combined. Place cabbage into a 1/2 gallon jar, pushing down to eliminate air bubbles. Cover.

Store in a cool place for 2-3 days to begin the fermentation process. Refrigerate after opening. Kimchi will continue to ferment, and as it does the flavor will grow stronger. It will keep indefinitely if refrigerated, though it is best to use within 2-3 months.

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Turkey with Sauerkraut and Riesling

2010-11-23T15:47:00.000-06:00

Adapted from Saveur Issue #133 November, 2010

Turkey with Sauerkraut and Riesling

12 juniper berries
6 cloves garlic, smashed
6 sprigs fresh parsley
6 sprigs fresh thyme
6 whole cloves
3 bay leaves
1/2 cup butter
3 onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 cups riesling (750 ml bottle)
1 lb. thick cut bacon
4 lbs. raw sauerkraut drained
3 Black Willow Twig apples
1 10-12 lb turkey
12-14 strips thin-sliced bacon

Preheat oven to 350 F. Wrap juniper berries, garlic, parsley, thyme, cloves and bay leaves in a piece of cheesecloth; tie in a knot or tie ends with twine and set aside.

Melt butter in a heavy pot over meium-high heat. Add onions, season with salt and pepper, cover, and cook, stirring occasionally, until soft, 18-20 minutes. Add wine and 1/2 cup water; boil for 2 minutes. Transfer to a large roasting pan with spice bundle.

Arrange thick-sliced bacon evenly over onions. Combine sauerkraut and apples in a bowl. Transfer 3/4 of sauerkraut mixture over bacon and onion mixture. Season turkey with salt and pepper and stuff cavity with remaining sauerkraut mixture. Drape thin-sliced bacon over top of turkey; securing with toothpicks. Put turkey on top of sauerkraut in roasting pan. Cover with a sheet of parchment paper and 2 sheets of heavy-duty aluminum foil. Crimp foil tightly around edges of pan. Roast turkey until instant-read thermometer inserted into deepest part of thigh reads 160 F, about 3 hours.

Transfer turkey to a cutting board and let rest for 20 minutes. Remove bacon and skin before carving.

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Herb Stuffing with Mustard Greens

2010-11-23T15:40:00.001-06:00

Herb Stuffing with Mustard Greens

1 16 ounce loaf French bread, cubed
1 1/4 stick (10 T) butter
2 1/2 cups celery, diced
2 bunches green onions, sliced
1/4 cup fresh parsley, chopped
1 T fresh thyme, chopped
1 T fresh oregano, chopped
1 T fresh sage, chopped
1 large garlic clove, minced
1 t kosher salt
1 large bunch mustard greens, chopped
4 eggs, whisked
2 cups chicken broth, divided
1/2 cup grated cheese, mixture of Parmesan, Romano and Asiago

Preheat oven to 375 F. Melt butter in large heavy skillet over medium heat. Add celery and cook for about 5 minutes, stirring occasionally. Add scallions and cook for an additional 3 minutes. Add next 6 ingredients (herbs, garlic and salt) saute for 1-2 minutes. Add mustard greens with 1/2 cup chicken broth, cover and allow greens to wilt, 4-5 minutes.

Generously butter 9x13 inch glass baking dish. Place bread cubes in a very large bowl. Add warm mustard greens mixture, toss to combine. Whisk eggs with remaining chicken broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in cheese. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil and bake for an additional 30 minutes or until golden.

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Cinnamon Plum Tea Ice Cream

2010-11-23T13:41:00.001-06:00

A warming, yet delicately fruity and floral blend, Rishi Cinnamon Plum Tea contains the sweetness of currants, the tartness of hibiscus, the warmth of cinnamon, and the natural sweetness of fruity plum and earthy licorice root. It's excellent as an autumn drink, but it's equally delicious as ice cream.

Cinnamon Plum Tea Ice Cream
Makes about 1 quart

2 cups whole milk
2 T Rishi Cinnamon Plum tea
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup sugar
3 T honey

In a heavy 2 quart saucepan, cook the milk over medium heat until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and stir the tea into the hot milk. Let cool to room temperature, then cover and refrigerate at least 4 hours, but preferably overnight.

Strain the milk through a fine-mesh sieve into a bowl gently pressing on the tea with the back of a spoon to extract their liquid. In a heavy 2 quart saucepan, combine the tea-infused milk and 1 cup of the cream. Cook over medium heat until bubles form around the edges of the pan, about 5 minutes.

Meanwhile, combine the egg yolks, sugar, and remaining 1/2 cup cream in a bowl. Whisk until the sugar dissolves. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture until smooth. Pour egg mixture into the saucepan and add the honey. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let boil. Strain through a fine mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 2 days, before serving.

Delicious on its own, this ice cream would also make a fantastic ice cream sandwich stuffed between ginger snaps or oatmeal raisin cookies. And it would be equally at home next to a warm slice of gingerbread or apple pie.

Read Lo's story about Cinnamon Plum Tea on InsideMilwaukee.com.

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Sourdough Focaccia with Olives and Rosemary

2010-11-16T20:33:00.001-06:00

This delightful recipe makes a great base for any type of focaccia, but olives and rosemary are some of our favorite savory toppings. The loaf requires a long rise -- but the effort is worth it, resulting in a light, airy loaf with a lovely chewy crust.

Sourdough Focaccia with Olives & Rosemary

For the focaccia:
1 cup sourdough starter
1 cup warm filtered water
2 t salt
1/4 cup extra virgin olive oil
1 1/2 cups bread flour
1 1/2 - 2 cups white whole wheat flour (or 1/2 and 1/2 flour)

For the topping:
12 - 15 pitted kalamata olives, halved
2 T fresh rosemary, chopped
2 cloves garlic, thinly sliced
2 - 3 T extra virgin olive oil
coarse sea salt

Combine stater and water in a bowl. Add a cup of the flour and stir until well combined. And the salt and the oil and enough remaining flour until the dough becomes difficult to stir. Knead in mixer until elastic, 10 - 12 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn once to coat with oil. Cover with a damp towl or plastic wrap and put in a moderately warm draft-free place for 4 hours. Remove towel or plastic wrap and punch down the dough. Cover and let rise another 3 - 4 hours.

Turn dough out onto a sheet of parchment and shape into a square 3/4 - 1 inch thick. Allow dough to rest for 35 - 40 minutes. During this time, preheat oven (and baking stone, if using) to 500 degrees F.

Poke top of the dough with fingers to create a variety of indentations. Sprinkle dough with olives, rosemary, and garlic and sprinkle with olive oil and salt.

Slide parchment onto baking stone (or place on baking sheet and place in oven). Turn heat down to 425 and bake for 15-20 minutes or until focaccia is golden brown. Cool on a rack for 5 - 10 minutes before serving.

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Indian Chickpeas & Greens

2010-11-08T21:50:00.002-06:00

Make this hearty vegetarian dish with regular (not red) spinach, and your dish won't turn the electric pink color. But, it will still be amazingly delicious.

Indian Chickpeas & Greens
serves 4 as a main course

2 T coconut oil
3 lb spinach, chopped
1 large onion, minced
5 garlic cloves, minced
1 green chile, minced
1 inch of ginger root, minced
2 tsp ground coriander
2 tsp garam masala
1 tsp curry powder
1/4 tsp cayenne pepper
1 large tomato, diced
2 14.5 oz cans of chickpeas, rinsed and drained
2 cups plain kefir
salt (to taste)

Heat coconut oil over medium to medium high heat in a large skillet. Saute onion until tender and beginning to brown, about 8 minutes. Add garlic and ginger and incorporate. Saute just until tender -- 1-2 minutes more.

Add tomato, spices, green chile, and chickpeas and stir to combine. Pour 1/2 cup of water or broth into the pan and cook for 15-20 minutes, or just until the chickpeas are tender. Stir in greens and cook just until wilted. Then add kefir. Stir until heated through. Season with salt.

Serve with rice or warm flatbread to soak up the delicious juices.

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Lamb burgers with fresh figs

2010-11-01T12:21:00.001-05:00

Lamb burgers with fresh figs
1 lb ground lamb
1 tsp ground cumin
2 cloves garlic, minced
1 tsp salt black pepper - to taste
splash of balsamic vinegar
3-4 firm-but-ripe fresh figs, roughly chopped

crusty rolls
bleu cheese (we used buttermilk bleu)

Combine all but figs in a medium bowl and work lamb with your hands to combine. Add the figs and mix gently until well incorporated. Form ground lamb into four patties, and refrigerate for about 15-20 minutes.

Heat grill pan or charcoal grill to medium-high. Grill burgers for 4-5 minutes/side (medium to medium rare) -- or until cooked to your liking.

Serve burgers on a nice, crusty roll topped with crumbled bleu cheese.

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Chakchouka

2010-10-26T15:48:00.002-05:00

Smoked Spanish paprika kicks this traditional Tunisian dish up a notch.

Chakchouka
serves 2-4

3 T olive oil
1 onion, diced
2 red sweet peppers, diced
5 cloves garlic, minced
1 15oz can diced tomatoes (I love the flavor of fire-roasted here)
2 T tomato paste
1 T cumin
2 tsp smoked Spanish paprika
1 T prepared harissa
2 jalapeno peppers, minced
4 eggs

Heat olive oil in large deep skillet over medium heat. Add onions and cook for 2-3 minutes, or until onions are just beginning to get tender. Add red peppers and cook for an additional 5 minutes. Add garlic and saute just until the garlic is tender, but not browned. Add cumin and paprika; stir to combine. When the spices are incorporated, add the tomato paste. Stir the paste into the vegetable mixture and cook for 2-3 minutes, just until the paste begins to darken. Add canned tomatoes and harissa, stirring well.

Simmer mixture for 10-15 minutes, or until the peppers are very tender and the mixture has thickened slightly. Taste for salt, adding as needed. Stir in minced jalapeno peppers.

Then, using the back of a wooden spoon, make four indentations in the mixture Gently break the eggs into the indentations, leaving plenty of space between them. Cover the pan and allow to simmer for about 10 minutes until the eggs are set (whites should be cooked, but yolks still runny).

Serve in large shallow bowls with crusty French bread for dipping.

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Beet Sauce for Pasta

2010-09-16T21:12:00.000-05:00

Beet Sauce
serves 3-4

6 medium beets, roasted and peeled*
3-4 large cloves garlic, roasted*
2 T olive oil (or to taste)
1 T lemon juice
4 oz soft goat cheese, crumbled
8 oz pasta
salt and pepper, to taste
1/2 cup fresh basil, chopped

Cook pasta according to package instructions.

Whizz beats and garlic in the blender until a rough paste forms. Add olive oil until well blended. If using already roasted beets, warm the sauce over a medium low flame. Add goat cheese and stir to combine. Add lemon juice and salt & pepper to taste. Toss sauce with cooked pasta and top with fresh basil.

Serve.

*To roast beets & garlic: Wrap each beet in a sheet of aluminum foil and place onto a large sheet pan. Wrap heads of garlic the same way. Roast beets and garlic together in a 400º oven for about 40 minutes. Check for done-ness. Remove garlic when soft to the touch. Remove bets when they can be pierced easily with a fork. Continue cooking for an hour or more, until beets are thoroughly cooked.

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Bourbon Caramel Peach Cobbler

2010-09-07T09:43:00.001-05:00

Bourbon Caramel Peach Cobbler

8 large peaches, sliced
1/3 cup granulated sugar
3 Tablespoons cornstarch
1/2 teaspoon sea salt

For caramel:

3/4 cup granulated sugar
1/4 cup water
2 Tablespoons unsalted butter (1 oz)
2 T bourbon

For crumble topping:

6 T Butter
½ cup Brown sugar
2 T Bourbon
½ C. oats
½ C. flour
½ cup pecans, chopped
1 tsp coarse sea salt

Toss peaches with 1/3 cup sugar in a bowl and let sit for 30 minutes. Strain the juice from the peaches and reserve. Toss peaches with cornstarch and salt.

Preheat oven to 375F.

Combine 1 cup sugar with water in a 10-inch cast-iron skillet over medium-high heat. Gently swirl the sugar and water around the pan to saturate the grains of sugar with the water. After the sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When most of the sugar reaches a dark amber, swirl the pan and remove from the heat. Carefully add the reserved peach juice, bourbon, and butter to the caramel. Take care, since the hot sugar may bubble up a bit and could splatter. Stir vigorously to incorporate. Put back on heat and bring to a boil. Add peaches and toss to coat them with the caramel. Turn off the heat and let peaches sit in the warm pan while you make the crumble topping.

To make crumble, first work butter, brown sugar and bourbon together with your fingers or a pastry cutter. Add oats and flour and blend until it forms pea-sized clumps.

Top peaches with crumble mixture and pecans. Sprinkle with sea salt.

Place into your preheated 375 oven and bake for 40-45 minutes or until browned and bubbly.

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Osso Buco with Rosemary and Sundried Tomatoes

2010-09-02T23:56:00.002-05:00

This variation on classic Osso Buco is fantastically delicious. Enhanced by the meaty flavor of guanciale and the richness of anchovy, the sauce is rounded out by the sweetness of sundried tomatoes and the pleasantly herbal quality of fresh rosemary sprigs.

Osso Buco with Rosemary & Sundried Tomatoes
serves 3

3 veal shanks
olive oil
2 stalks celery, diced
2 large carrots, diced
1/2 large onion, diced

4 oz guanciale, cubed
2 anchovy filets
1 1/4 cups dry white wine
1 1/2 cups chicken broth
3 cloves garlic, chopped
1 cup chopped sundried tomatoes
4 stalks rosemary

Preheat oven to 350ºF
Heat olive oil over medium high heat in a Dutch oven or other oven-safe pan. Add veal shanks and brown on all sides. Remove veal from pan and set aside. In the same pan, saute guanciale until crisp. Add anchovy filets and cook, stirring, until dissolved. Add onion, celery, and carrots. Saute until softened -- 8-10 minutes. Deglaze the pan with white wine, scraping up all the browned bits. Add chicken stock, tomatoes, rosemary, garlic, and veal shanks.

Cover pan and place into oven. Cook for 1 1/2 hours -- or until veal shanks are tender, but not yet falling off the bone.

Serve with risotto, mashed potatoes, or polenta.

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Kombucha Tea

2010-08-30T21:13:00.001-05:00

Kombucha Tea

What you need:
3 quarts filtered water
1 cup white granulated sugar
4 T loose plain green or black tea
½ cup kombucha from previous culture
1 kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 gallon wide-mouthed jar
Tea towel to cover the jar during fermentation (even an old t-shirt will work)
Rubber band that fits over the mouth of your jar
2 quart stainless steel pot
wooden spoon
funnel (for bottling)
swing-top/grolsch style bottles (preferably green or brown tinted glass)

Bring 1 quart of water to a boil in your stainless steel pot. Dissolve the sugar in the boiling water. When the water boils, remove from heat. Add tea and steep for 15-20 minutes.

Add remaining 2 quarts of cold water (or water mixed with potable ice made from filtered water) to the brewed tea, along with at least ½ cup of the kombucha from the previous culture (or, if this is the first time you’re brewing, add any liquid that came with your scoby). Stir to combine.

Once liquid has come to room temperature, place tea into your one-gallon container. Place SCOBY on top (shiny side up).

Place the cotton cloth over the jar and secure with rubber band. Store in a safe place at room temperature.
Kombucha will take an average of 7-10 days to brew, though you can allow your batch to ferment longer if you would like the brew to be less sweet. The longer it ferments, the dryer and stronger the acidic taste will become.

Remove the SCOBYs (Once you’ve brewed your first batch, you should have two SCOBY – the mother and a newly formed baby). If you’re storing the SCOBY for future use, keep it in a similar large glass jar, and pour in enough of your freshly made Kombucha to cover it.

Using a funnel, pour finished kombucha tea into swing-top bottles, filling up into the neck of the jar. Seal and keep at room temperature for 4-5 days (this aging will improve the flavor). Then store in refrigerator to extend its shelf-life.
Flavorings like fruit, herbs, brewed herbal teas and other additions can be added during the bottling stage (but not before – or they could compromise the health of your SCOBY). Please note that fruit (or any type of sugar) will feed the active cultures and increase the effervescence of the beverage during the resting period. If you have weak Kombucha after the brewing period, let rest longer during the bottling period.

Some successful fruity combos from the Burp! kitchen:
Strawberry
Raspberry
Blueberry
Cherry
Blueberry ginger
Peach raspberry
Watermelon mint
Tomato basil
Cherry vanilla bean
Spiced Peach

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Crispy Roasted Green Beans with Rosemary Salt

2010-08-19T22:19:00.001-05:00

These beans are best when made with the freshest, sweetest green beans you can find. These addictive legumes are... dare I say it?... almost better than French fries. Just make up a batch and see if you can stop eating them. Excellent served as a side dish or snack!

Crispy Roasted Green Beans with Rosemary Salt
serves 4

1 1/2 lbs fresh green beans, washed and trimmed
2 T olive oil
rosemary salt

Preheat oven to 500ºF
Toss green beans with olive oil and spread onto large shallow roasting pan.
Roast for 12-15 minutes, or until beans are spottily browned, tossing the green beans occasionally to ensure even browning. Sprinkle roasted green beans with rosemary salt before serving.

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Herbal Salt

2010-08-19T22:18:00.004-05:00

Herbal Salt

1/4 cup fresh herbs, washed, dried and chopped
*1/4 cup coarse salt (preferably natural sea salt)
1 clove garlic, optional

Pulse salt and herbs in a coffee grinder until well combined.
Alternatively, place into a mortar and pestle and pound until mixture is well combined.

Feel free to double or triple this recipe. For longer storage, thoroughly dry the herb salt in your oven. After your herbs and salt are well blended, spread the mixture on a large cookie sheet. Place in a 200ºF oven for 30-40 minutes, or until the salt mixture if dry. Stir the mixture every 10 minutes to break up any lumps. Do not allow the salt mixture to brown. When salt has cooled, transfer to a clean airtight container (preferably glass). Dried salt will keep indefinitely.

Rosemary salt is particularly good served over roasted asparagus or with Crispy Roasted Green Beans.

*BONUS RECIPE: To make herbal sugar, simply substitute sugar for salt.

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Teriyaki Chicken Burgers

2010-07-14T07:48:00.001-05:00

What's better than a burger... unless maybe it's a teriyaki chicken burger on a homemade bun? A slathering of fresh macadamia nut butter and a slice of grilled pineapple bring this one straight home.

Teriyaki Chicken Burgers
serves 6

Marinade:
2/3 cup pineapple juice
1/4 cup soy sauce
1 T freshly grated ginger
2 T brown sugar
3 cloves garlic, minced
1 T brown rice vinegar

1 1/2 lbs boneless chicken thighs, sliced into strips or cubes
1/4 of a large red pepper, chopped
10-12 saltine crackers, crushed

grilled pineapple slices (optional)
macadamia nut butter (optional)

Equipment: Food processor or meat grinder

Combine ingredients for marinade in a medium bowl (pineapple juice through rice vinegar). Stir to combine. Add chicken pieces. Marinate for at least 2-3 hours or overnight.

When chicken has marinated for the specified time, drain off liquid. Place chicken and meat grinding equipment (blades, grinding plates, food processor bowl if using) into the freezer for about 30 minutes to chill thoroughly.

When chicken is chilled, grind it as directed (see instructions below).

When chicken is ground, place into a bowl. Add crushed saltine crackers and stir to combine. Meat mixture will be sticky. Form chicken mixture into six patties. Place them on a plate and refrigerate for at least 1 hour.

Preheat grill to medium heat. Grill teriyaki burgers for approximately 6 minutes minutes per side, or until fully cooked.

Serve on buns topped with macadamia nut butter and grilled pineapple.

To grind chicken in a food processor:
Put the metal chopping blade in the food processor. Add meat and chopped red pepper. Pulse the meat in 1 or 2 second bursts until it reaches the appropriate texture. You might have to do it in batches.

To grind chicken in meat grinder:
Assemble the grinder. Place bowl beneath the grinder, and put chicken meat and chopped pepper into the hopper. Turn on the grinder, or begin grinding manually, pressing down gently on the chicken with the goad if needed.

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Saag Tofu (or Paneer)

2010-07-06T09:47:00.004-05:00

If you enjoy Indian cuisine like we do, you'll appreciate the simplicity of this dish, which can be made easily at home. Great for weeknights when you're seeking a fast, flavorful main dish. This saag is perfect served with a side of Jasmine rice or scooped up on a bit of warmed flatbread.

Saag Tofu (or Paneer)
1 lb fresh spinach (or 2 lbs spinach, leaving out the mustard greens)
1 lb fresh mustard greens
8 oz extra firm tofu, pressed to remove excess moisture
coconut oil or ghee
4 T butter
2 onions, diced
4 cloves garlic, minced
1 inch piece of fresh ginger root, peeled and grated
1 1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp garam masala*
1 tsp kosher salt
1 cup plain yogurt (preferably whole milk)
water or buttermilk, if needed

Wash the spinach well. Chop roughly and set aside.
Cut the tofu into 1/2 inch cubes. Heat coconut oil in a large skillet. Fry cubes of tofu in batches, turning occasionally, until they are light brown and puffed on all sides. Remove tofu with a slotted spoon. Drain on paper towels.

In a large skillet, melt butter with an additional 1 tablespoon of oil over medium heat. Add onion and saute until just beginning to brown. Add the garlic and saute for another minute or two; then, add ginger and spices. Heat for a few minutes, until spices bloom.

Scrape the onion mixture from the skillet into the bowl of a food processor. Add chopped spinach. Process together until a fairly smooth paste is formed. Then, scrape the spinach onion mixture back into the skillet and return to the stove. Turn heat to medium, add yogurt, and stir until well combined, adding a bit of water or buttermilk if the mixture seems too thick. Add tofu and simmer, covered, for 10-15 minutes.

Serve hot.

*Madhur Jaffrey's recipe for garam masala:
1 Tbsp cardamom seeds
5cm cinnamom stick
1 tsp each of cumin seeds, cloves and black peppercorns
1/4 of a nutmeg
Grind all spices together in an electric coffee/spice grinder.

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Braciola di Pollo: Boneless Chicken Stuffed with Sundried Tomatoes & Herbs

2010-07-02T10:03:00.002-05:00

Whole boneless chicken stuffed with a summery filling of sundried tomatoes, herbs, and blue cheese. Impressive enough for company, this dish can be easily adapted for weeknight cooking by using boneless chicken breasts.

Braciola di Pollo
Boneless Chicken Stuffed with Sundried Tomatoes & Herbs
serves 4-6

1 (3-4 lb) boned chicken
salt and pepper
1/4 cup toasted pine nuts
1/2 cup fresh bread crumbs
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, chopped
3 sprigs rosemary leaves, chopped
1/3 cup dehydrated summer tomatoes, rehydrated and sliced
1/3 cup crumbled blue cheese
2 eggs, lightly beaten

Preheat oven to 450 degrees F.

In a medium bowl, mix together pine nuts, bread crumbs, sundried tomatoes, blue cheese, herbs, and eggs.

Lay the boned chicken on a cutting board, skin-side-down. Season the inside of the chicken with salt and pepper, and then spread the filling over the chicken's interior, leaving 1-2 inches on each side uncovered. Fold in the outer edges of the bird, and then roll up the chicken, securing the roll at regular intervals with kitchen twine. Sprinkle roll with salt and pepper and place onto a rack in a medium-sized roasting pan.

Bake for 35-40 minutes, or until the chicken is crisped and golden and the internal temperature registers 160 degrees on a meat thermometer.

Allow to rest for 10-15 minutes before slicing.

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Herb Infused Simple Syrup

2010-06-25T08:23:00.001-05:00

Herb Infused simple syrup can be used to sweeten iced tea, alcohol based drinks, and as a dressing for fruit salad. You can also use it to make a glaze for bundt cakes or for drizzling over cake layers before frosting.

Herb Infused Simple Syrup
1 cup sugar**
1 cup water
your choice of herbs (see below for suggestions*)

Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved.

Remove from heat, and let stand for 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding spent herbs. Cover and chill for at least 4 hours before using.

Syrup may be stored in refrigerator up to 1 month.**

Makes about 1 1/2 cups.

*Suggestions (quantities are approximate):

1 cup mint leaves
½ cup chopped lemon verbena, basil, tarragon, cilantro, or angelica (leaves and stems)
3 rosemary sprigs (3 inches long)
3 sage sprigs (3 inches long)
6 sprigs thyme (or lemon thyme)
3-4 teaspoons fresh lavendar buds/flowers

**If you wish to make a more shelf stable syrup that will keep for about 6 months at room temperature, increase the ratio of sugar to water to 2:1 (2 cups sugar to 1 cup water). Simmer the mixture for 5-7 minutes, or until it turns clear. For an explanation of how/why this works, visit Cocktail Jen

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Coriander Lime Ice Cream with Rhubarb Swirl

2010-06-07T18:20:00.002-05:00

This Philadelphia style ice cream has notes of coriander, vanilla, and lime with a delicious swirl of rhubarb sauce running throughout. It's the perfect combination of cool creamy sweetness and zippy tartness -- a bit like all the best parts of spring-turned-summertime captured in a dish.

Coriander Lime Ice Cream with Rhubarb Swirl

2 cups heavy cream
1 cup whole milk
1/2 cup sugar
pinch of salt
1/2 vanilla bean, split in half lengthwise
1 T ground coriander
zest of one lime
1 cup Rhubarb Sauce with Coriander and Lime (or 1 cup of your favorite rhubarb sauce)

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot along with the ground coriander. Warm over medium heat, stirring, until the sugar is dissolved. Add lime zest and allow to steep for an additional 10-15 minutes.

Add the remaining cream and milk.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions. During the last few moments of churning, pour in the rhubarb sauce to incorporate.

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Chile Roasted Salmon

2010-06-01T12:19:00.001-05:00

This fabulously easy salmon recipe packs a sweet and spicy kick. The perfect accompaniment to that margarita you've been craving.

Chile Roasted Salmon
serves 2

2 6 oz salmon filets
1/2 tsp salt
2 chipotle peppers en adobo
2 cloves garlic, minced
1 tsp brown sugar
1 T lime juice
1 tsp Mexican oregano
2 tsp olive oil

Preheat oven to 425ºF
Grease a small baking pan and set aside.

Mix together all ingredients but the salmon in a small bowl. Stir to make a smooth paste. Spread chile mixture on the top of the salmon filets. Place filets into prepared pan and bake for 10-15 minutes, or until the edges of the salmon flake easily.

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Easy Tamale Pie

2010-05-20T10:18:00.001-05:00

Leftovers have never been so easy -- or so delicious. Leftover chili topped with cheese and baked with a cornbread topping. Perfect for a busy weeknight.

Easy Tamale Pie
serves 4-6

4 cups leftover chunky chili (like Cowboy chili)

3/4 cup white whole wheat flour
3/4 cup whole-grain cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ancho chile powder
1/2 tsp cumin
3/4 cup whole milk
2 oz (1/2 stick) butter, melted
1 large egg
1 T honey
1 1/2 cups pepperjack cheese (smoked cheddar is also very nice)

Preheat oven to 400.

Whisk flour, yellow cornmeal, baking powder, salt, and chili powder in large bowl to blend. Whisk remaining corn puree, whole milk, melted butter, egg, and honey in medium bowl to blend. Add corn puree mixture to flour mixture and stir just until blended. Stir in 1/2 cup cheese.

Pour leftover chili into greased cast iron skillet. Reheat over medium heat until bubbling. Sprinkle with 1 cup of pepperjack cheese. Drop cornbread better in large dollops over the top of the filling.

Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Toothpick/tester will should come out clean when poked into the cornbread topping.

Allow pie to sit for 15-20 minutes before serving.

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Goat Cheese Enchiladas with Homemade Red Mole

2010-05-14T06:57:00.003-05:00

Myriad flavors mingle and dance in this delightful remake on a classic Mexican favorite. Chocolate mingles with the smoky tang of ancho chiles, while roasted tomatillos play off of the flavors of anise, cinnamon, and oregano. Both sweet and spicy, this mole is the perfect foil for a filling of tangy goat cheese, corn, pine nuts, and cilantro.

Goat Cheese Enchiladas with Homemade Red Mole
Serves 6

Filling:
11 oz soft fresh goat cheese
1 medium sweet onion, diced into 1/4 inch dice
2 cloves garlic, minced
1 cup corn, fresh or frozen
1/2 cup cilantro, chopped
1/2 cup toasted pine nuts
1/4 cup raisins
12 corn tortillas
cooking spray (we use coconut oil)
1 cup Chihuahua cheese
2 cups mole sauce (recipe below)

Preheat the oven to 300ºF
Saute onion in oil over medium heat until transluscent. Add garlic and saute for one minute more, just until softened. Add corn and raisins. Stir until heated through.

Stir onion mixture into goat cheese along with pine nuts and a small handful of the Chihuahua cheese. Add cilantro and mix well.

Rewarm mole sauce over medium to medium-low heat.

Spray each corn tortilla with a coating of oil (alternatively, brush each tortilla lightly with oil), and place on a baking sheet. Bake at 300º for 4-5 minutes, or until soft and pliable.

Increase heat of oven to 375ºF

Fill each tortilla with 1/4 cup of goat cheese filling. Roll each enchilada up and place, seam-side down into a 9"x13" baking pan. Continue filling tortillas until all have been used (or until filling runs out). Spoon mole sauce atop the tortillas, being sure to cover the edges. Top with remaining Chihuahua cheese.

Bake for 15-20 minutes, or until enchiladas are heated through and cheese is melted.

Homemade Red Mole
5 dried ancho dried chiles
1/4 cup raisins
1 T olive oil
1 sweet onion, chopped
2 cloves garlic, chopped
½ tsp each: cinnamon, ground cloves, ground black pepper, cracked anise seeds, ground chipotle powder
1 tsp dried Mexican oregano
3/4 teaspoon salt, or to taste
6 large tomatillos, peeled and washed
8 grape tomatoes (or 1 roma tomato, halved)
2 T toasted sesame seeds
1/3 cup toasted pepitas (hulled pumpkin seeds)
1 cup chicken broth
2 T rendered bacon fat
1.5 oz Mexican chocolate

Remove stems and seeds from chiles. Cover in very hot water and soak for approximately 30 minutes or until very soft. Tip: set a lightweight plate or bowl on top of the chiles to keep them submerged in the water.

While the chiles are softening, preheat your oven’s broiler.
Place tomatillos and grape tomatoes on a baking sheet. Broil for 4-5 minutes until the fruits are blackened.

Flip each fruit over and broil for an additional 3-4 minutes to blacken the other side.Set tomatillos and tomatoes aside.

In a small skillet, sauté onion in olive oil until soft and translucent. Add garlic and sauté for one more minute. Add herbs and spices and cook, stirring constantly, for about 30 seconds.

In a blender, puree tomatillos, grape tomatoes, and onion mixture until very smooth. Scrape mixture out of blender and set aside in a small bowl.

In the same blender jar, place toasted sesame seeds, toasted pepitas, and about half of the chicken broth.Blend mixture until a smooth paste forms, scraping the sides of the jar as needed.Add remainder of chicken broth and puree until well amalgamated.Scrape mixture out of blender and into the bowl with the tomatillo mixture.

Add chiles, soaking liquid, and raisins to the blender jar.Blend until very smooth, scraping the sides down as needed.

Heat bacon fat in a large skillet over medium-high heat. When hot, add the tomatillo mixture.Take care, since the mixture will bubble and sputter when added to the hot oil.Allow the mixture to simmer and reduce for 10-15 minutes – or until the mixture darkens and grows thicker. At that point, add the pureed chiles to the pan. Continue to cook for an additional 10-15 minutes to blend the flavors. Check for seasonings, adding salt if needed. You may also add a pinch or two of sugar if the sauce needs a bit of balance.

Remove mole from heat. Mole can be used immediately, though the flavors will improve somewhat over time. If not using immediately, the mixture can be stored in a glass container in the refrigerator for up to two weeks.

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Seared Scallops with Creamy Spring Ramps

2010-05-07T15:58:00.000-05:00

Sauteed spring ramps with a splash of cream make a sensuously delicate side for succulent, briny seared scallops. Serve alongside a few spears of locally grown asparagus for the ultimate spring meal. Or serve the ramps as a side dish with your choice of accompaniments.

Seared scallops with Creamy Spring Ramps
generously serves 2 as a main course

2 bunches ramps (about 20 ramps total), cleaned and trimmed
3 T butter
1/4 cup heavy cream
pinch of salt

8-10 dry packed sea scallops
1/4 cup white whole wheat flour
1 tsp kosher or sea salt
2 T rendered bacon fat
2 T chopped fresh tarragon

Chop the green leaves from the ramps at the place where the red stem meets the green leaf. Then, chop the bulb from each stem. Chop the bulbs lengthwise into long, thin slices. Slice the stems into 1 inch pieces, and chop the leaves into 1/4 inch wide ribbons. Set the leaves, keeping them separate from bulbs and stems.

In a large saute pan, melt 3 T butter over medium heat. Add the chopped ramp bulbs and stems with a pinch of salt, tossing to coat the ramps with the butter.

While the ramps are sauteeing, mix the whole wheat flour with the salt on a plate or in a medium bowl and gently toss the scallops with the flour, shaking off the excess. Set aside.

When the ramp bulbs are tender, add the green leaves along with the heavy cream. Stir to combine. Reduce heat to medium low and allow the mixture to simmer slowly while you sear the scallops.

In another large frying pan, melt the bacon fat over medium high heat. When the fat is melted and very hot, add the scallops, one by one, being sure not to crowd the pan. Allow the scallops to brown on one side (3 minutes or so) before turning and cooking for another 3 minutes or so (depending on the size of your scallops).

By the time the scallops are golden brown and cooked through, the ramp leaves should be wilted and tender and the heavy cream slightly reduced. If not, pull the scallops off the heat and remove to a covered warmed plate to rest for a few moments while you raise the heat and stir the ramps gently until wilted.

To serve, spoon ramps onto warmed plates, top with seared scallops, and sprinkle with chopped tarragon.

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Mexican Bean Pot with Spinach & Chorizo

2010-04-26T11:09:00.001-05:00

Creamy, nutty black beans simmered with chorizo, red peppers, and spinach make a delicious main dish bean pot or hearty Mexican side dish.

Mexican Bean Pot with Spinach & Chorizo
make about 8 cups brothy beans

2 1/2 cups dried black beans, picked over and rinsed
2 1/2 quarts water
1 large red onion, chopped
8 garlic cloves, chopped
2 T olive oil

1 tsp salt (or to taste)
1 lb fresh Mexican style chorizo
1 red pepper, seeded and chopped
15 oz can fire roasted tomatoes
3 chipotle peppers en adobo, chopped
1 1/2 lbs tender baby spinach leaves, washed (or larger spinach leaves, washed and chopped)

Garnishes:
cilantro
fresh Mexican cheese
sour cream

Place black beans into a deep medium-large heavy bottomed pot, along with the water, removing any beans that float to the surface. Add onion, garlic, and olive oil and place on the stove over high heat. Bring to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and allow the beans to simmer for approximately 2 1/2 hours -- or until the beans are tender. Begin checking the beans at the 2 hour mark, checking every 20 minutes thereafter.

When the beans are nearly tender, saute chorizo until fully cooked, breaking up large pieces of meat into bits as it cooks. Add chorizo, along with salt, red peppers, canned tomatoes, and chipotles to the beans. Simmer for 20-30 minutes to allow the flavors to meld.

Just before serving, add spinach and stir into beans just until wilted.

Spoon beans into bowls, garnishing liberally with cilantro. Add sour cream and/or fresh Mexican cheese if desired.

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Chocolate Peanut Butter Bacon Panini

2010-04-22T08:07:00.001-05:00

Peanut butter and chocolate pair up with bacon in this fun little panino. You can substitute chocolate chips for the Tagalon cookies if you don't happen to have any on hand.

Chocolate Peanut Butter Bacon Panini
makes 6 little sammiches

For caramelized bananas:
3 "nearly ripe" bananas (they should still be slightly green at the tips), sliced on the bias
3 T butter, divided
1/3 cup brown sugar
1/4 tsp cinnamon
pinch of salt

For sandwiches:
12 slices French bread
36 slices banana
12 slices cooked bacon
6 T peanut butter
9 Tagalong Girl Scout cookies -- 6 whole, 3 chopped in half (or a handful of chocolate chips)

To make caramelized bananas:
Melt 2 tablespoons butter in a large frying pan over medium-high heat. When foam subsides, add bananas, arranging them so that as many bananas as possible are lying flat on the pan. Allow to cook undisturbed for 2 minutes, or until bananas begin to brown. Flip bananas and sprinkle with brown sugar, cinnamon, salt, and remaining butter. Cook for an additional minute or two, stirring to coat the bananas with the butter-sugar mixture. Remove from heat and set aside to cool.

To compose sandwiches:
Spread 6 slices of French bread with peanut butter. Press one and one half of the cookies (or a few chocolate chips) into each slice. Add bacon, along with about 3 slices of banana. Top with remaining slices of French bread.

Grill sandwiches on a hot griddle or in a panini press until chocolate melts and panini are slightly browned.

Serve at once.

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Irish Whiskey Cake

2010-04-11T14:57:00.001-05:00

This dense, buttery pound cake is flavored with a hint of lemon and plenty of Irish Whiskey.

Irish Whiskey Cake
makes 1 8 inch cake

Zest of one lemon

6 oz Irish whiskey (plus more for dousing)
6 oz (1 1/2 sticks) salted butter, at room temperature
3/4 cup raisins
3/4 cup sugar
3 eggs, separated
3/4 cup unbleached all purpose flour

1 tsp baking powder

Stir lemon zest into 6 oz of whiskey. Pour over raisins and cover. Allow to sit overnight.

When you are ready to make the cake, sift flour together with baking powder. Set aside. Butter an 8 inch cake pan and line the bottom with greased parchment paper.

Preheat oven to 350ºF

Cream butter with sugar until light and fluffy. Add the egg yolks one at a time with a spoonful of flour, stirring until incorporated.

Add whiskey, zest, and raisins with another spoonful of flour. Stir just until blended.

In a separate bowl, beat egg whites until stiff. Fold whites into batter with the remaining flour until the mixture is well amalgamated. When you are finished, you should have a nice, fluffy batter with lots of lovely visible air pockets.

Turn batter into the prepared pan and bake for about one hour. Test cake with a toothpick or skewer to test doneness. Skewer will come out clean when cake is finished baking. If cake is not fully baked after 1 hour, return to the oven for 15-20 more minutes.

Cool cake on a rack for one hour before turning onto a serving platter. Glaze cake or douse with whiskey according to the following instructions.

For whiskey soaked cake:
Place cake on a serving plate and prick it all over with a toothpick or skewer. Then douse it liberally with additional Irish whiskey (up to 1/2 cup).

For glazed cake:
Mix 1 cup powdered sugar with enough Irish whiskey to form a smooth glaze. Pour over cooled cake, allowing additional glaze to run down the sides.

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Reuben Risotto

2010-03-14T00:30:00.002-06:00

A new take on an old comfort food favorite. All the flavors of a reuben sandwich come together in this creamy, delicious, risotto. Just perfect for the leftovers from your St. Patrick's Day feast!

Reuben Risotto

3 T olive oil
4 cups corned beef stock (from Best Ever Corned Beef Brisket)
1 medium onion, diced
1 1/2 cups arborio rice
2 tsp caraway seed
1/2 cup stout beer
1 cup chopped cooked corned beef
1 cup saurkraut
1 1/2 cups grated Gruyere cheese

Bring the stock to a simmer in saucepan.
In another (large) saucepan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent.

Stir the rice into the onion mixture, tossing to coat the grains with oil. Add the caraway seed, and then the beer, stirring until the foam has subsided and the rice has absorbed all of the flavorful liquid.

Add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition (the entire process will take about 20 minutes). After the last addition of stock, or when the rice is showing signs of becoming al dente, add corned beef, saurkraut, and Gruyere cheese. Stir to combine.

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Split Pea Soup with Barley & Chicken Sausage

2010-03-05T18:41:00.001-06:00

Barley makes this split pea soup hearty and toothsome, and a few chopped up chicken-apple sausages bring a nice sweet-salty component to the finished soup.

Split Pea Soup with Barley & Chicken Sausage

3 cups split peas, rinsed and picked over
2 T olive oil
1 large onion, diced
3 stalks celery, diced
3 large carrots, diced
3/4 cups pearled barley, rinsed
3 T Bragg's liquid aminos
4-6 cloves garlic, minced
1/2 tsp cayenne pepper (take this down to 1/4 tsp if you don't like kick)
2 1/2 tsp dried thyme
32 oz chicken stock
3 cups water
3 links apple chicken sausage, chopped
salt and freshly ground pepper, to taste

Place split peas in a large bowl and cover with water (allow about 2 inches above the peas). Soak overnight.

Drain split peas well and place them in a 6 quart crockpot.

Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, thyme and garlic. Cook until just beginning to soften, about 4-5 minutes. Place vegetables in the crockpot with peas. Add rinsed barley, Bragg's, cayenne pepper, stock, and water.

Cover and cook on low for 12 hours. If soup is too thick, add additional broth or water to thin.

Taste soup and season with salt and pepper. Stir in sausage, cover, and allow to cook on low for an additional 30 minutes (or until sausage is heated through).

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New England Clam Chowder

2010-03-05T18:26:00.001-06:00

Creamy and luxurious, this clam chowder relies on smoky bacon to give it an extra flavor punch.

New England Clam Chowder
serves 8-10

6 oz bacon, chopped
1 large onion, finely diced
2 large stalks celery, finely diced
3 large russet potatoes, diced
3 T butter
1/4 cup flour
1 tsp Old Bay seasoning
2 cups whole milk
2 cups water
2 8 oz jars of clam juice
2 1/2 tsp dried thyme
3 6.5 oz cans of chopped clams
1 cup heavy cream
salt and freshly ground black pepper

Heat a large stock pot over medium-high heat. Add the bacon and saute until it renders most of its fat and begins to get crispy and brown. Add the onion and celery and saute for another 4 to 5 minutes, or until the onion is translucent. Stir in the butter, flour, and Old Bay seasoning and let cook for about 1 minute.

Whisk in the milk, making sure to beat out any lumps from the flour. Add the clam juice, water, potatoes, and thyme. Bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, about 15 to 20 minutes.

Stir in the clams and their juice and simmer for another 2 or 3 minutes to heat through. Mix in the heavy cream and then taste for seasonings, adding salt and black pepper to taste.

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Roasted Tomato Soup

2010-03-01T20:29:00.003-06:00

Roasting the tomatoes for this soup intensifies their sweetness. A splash of fruity balsamic vinegar seals the deal. Feel free to make this soup with fire-roasted canned tomatoes to cure your mid-winter blues.

Roasted Tomato Soup
[printable recipe]

1 large onion, sliced
5 garlic cloves, peeled
1/4 cup olive oil

3 28oz cans fire-roasted tomatoes (or approximately 2 1/2 pounds of fresh tomatoes, roasted and peeled)
32 oz vegetable stock
2 bay leaves
4 T butter
2-3 T fig balsamic vinegar (or try out your favorite fruity balsamic)
1/2 cup chopped fresh basil
cream, optional

Preheat oven to 450ºF
Toss onion, garlic and olive oil together. Spread out on a roasting pan and place into your preheated oven. Roast for 20-30 minutes, or until the onions have started to brown and crisp on the edges.

Place tomatoes, roasted onions and garlic into a stock pot. Add vegetable stock, butter, and bay leaves and bring to a boil. Reduce heat to a simmer and cook for 40-45 minutes, or until the soup has reduced slightly. Puree soup until smooth with an immersion blender (or in a blender or food processor). Return soup to pot and add basil and fig balsamic to taste (start with one tablespoon and continue to add vinegar until the flavor meets your approval) Heat gently until soup is warm and basil is fragrant. Serve with a whorl of cream (optional).

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Chocolate Hazelnut Schaum Torte

2010-02-16T20:22:00.003-06:00

Unless you’re from Wisconsin, you may never have heard of Schaum Torte (foam cake), a favorite among German immigrant families. You may have heard of this dessert called simply "a meringue," “Pavlova” or even a "Bizet." Essentially all of the desserts are one in the same -- meringue, filled with sweetened whipped cream, and topped with fruit. This version is embellished with cocoa powder, hazelnut extract, and chopped bittersweet chocolate.

Chocolate Hazelnut Schaum Torte
serves 6-8

butter
6 egg whites
2 cups sugar
1 1/2 T balsamic vinegar
2 tsp hazelnut extract
1/2 tsp baking powder
3 T cocoa powder
3 oz bittersweet chocolate, finely chopped

freshly whipped cream
raspberries

Bring all ingredients to room temperature.
Preheat oven to 250ºF
Butter an 8 inch springform pan, and set aside.

Beat egg whites for 10 minutes; whites should be very stiff. Gradually add sugar to egg whites while continuing to beat them at medium speed. Then, add balsamic vinegar, hazelnut extract, and baking powder. Beat an additional 10 minutes. Fold in cocoa powder and bittersweet chocolate bits, being careful not to deflate the meringue.

Spread the meringue mixture into the buttered springform pan. Place in the oven and bake for about one hour and ten minutes. Allow to cool in oven.

Serve dolloped with whipped cream and garnished with fresh raspberries.

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Hyped Up Shepherd's Pie with Mushrooms and Greens

2010-02-08T21:13:00.001-06:00

If it's comfort food you're after, then this shepherd's pie definitely delivers. Hyped up with shiitake mushrooms and greens, it's as much a nutritional powerhouse as it is a family favorite.

Hyped Up Shepherd's Pie with Mushrooms and Greens
serves 6-8

6 potatoes, quartered
1/2 cup heavy cream

3 T butter
8 oz shiitake mushrooms, sliced
1 large onion, diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tsp fresh rosemary leaves, chopped
2 tsp fresh thyme leaves, chopped
2 bay leaves

2 T flour
1/2 cup zinfandel (or other full-bodied, fruity red wine)
1 1/2 cups mushroom stock
1 T worchestershire sauce
6 cups tender greens, torn or chopped (turnip, beet, mustard greens, spinach, or swiss chard all work well)

Bring about 4 quarts of water to a boil. Add a liberal dose of salt to the water, along with your quartered potatoes. Return to a boil, and then reduce heat to a simmer. Cook for about 20 minutes, or until potatoes are tender. Remove from heat. Mash with cream and set aside.

Preheat oven to 400ºF

Heat large skillet over medium high heat. Melt about 2 tablespoons of the butter, and then add mushrooms. Saute until mushrooms are well caramelized, then remove from heat and set mushrooms aside. In the same pan, melt remaining 1 tablespoon of butter over medium heat. Add onions, celery, and carrots and allow to saute for 8-10 minutes, or until the vegetables have just started to become tender. Add garlic and ground lamb, cooking until the lamb is nicely browned. Sprinkle with worchestershire sauce and stir to incorporate. Add chopped rosemary and thyme and stir until fragrant.

Now add the flour, stirring constantly and allowing it to cook until any floury flavor has been eliminated. Add wine and cook for 2-3 minutes, or until the alcohol smell has dissipated. Then, add mushroom stock allowing the mixture to simmer over medium heat until the sauce thickens and becomes gravy-like. At this point, add the greens (as well as the reserved shiitake mushrooms). Stir to incorporate and allow to cook briefly -- just until wilted.

Pour vegetable mixture into a large baking dish, spreading evenly over the bottom of the dish. Top with mashed potatoes, fluffing them slightly with a fork. Sprinkle the top with paprika and then place into the preheated oven.

Bake for 45 minutes, or until golden brown.

Allow to rest for 15-20 minutes before serving.

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Buffalo Spicy Mac

2010-01-25T17:23:00.004-06:00

There's no better superbowl fare than a nice hot bowl of macaroni & cheese embellished with buffalo-sauced chicken pieces and a myriad of delicious cheeses.

Gluten Free Buffalo Chicken Spicy Mac
Serves 4-6 as a main dish

2 boneless skinless chicken breasts
½ cup Frank’s Red Hot (or your favorite hot wing sauce)
12 oz dry spelt elbows
4 ribs celery, sliced
2 medium carrots, cubed
1 medium yellow onion
3 large cloves garlic, minced
5 T butter
1/4 cup flour
¼ - ½ tsp cayenne pepper
1 tsp cumin
1 tsp smoked sweet paprika
Salt and pepper (to taste)
3 cups milk
2 cups Monterey jack cheese (we used a locally made buffalo jack for added zip)
4 oz Neufchatel (or cream) cheese)
½ cup blue veined cheese (we like gorgonzola)
2/3 cup grated parmesan cheese (for the topping)

Rinse the chicken breasts under cold water. Place them in a shallow pan with about 1 cup of water. Bring water to a boil over high heat. Reduce heat to medium-low, cover pan, and poach chicken breasts for 12-15 minutes, or until cooked to an internal temperature of 160ºF.

Cube cooked chicken and immediately toss with ½ cup of hot sauce.

Preheat oven to 375ºF.
In a large sauce pan melt one tablespoon of butter over medium heat. Add the onions and give them a head start by allowing them to cook for 3-5 minutes. When the onions are nearly translucent, add the carrots. Cook for 2-3 minutes before adding the celery and the garlic. The goal here is to completely cook the onion, get the carrots to a crisp-tender state, and cook the celery just slightly (it should still retain some crunch).

While the vegetables are cooking, bring a large pot of water to a rolling boil and stir in a heaping tablespoon of kosher salt. Boil the macaroni noodles for 6-7 minutes, or until they’re just slightly underdone and a bit firm or toothy in the center. Rinse the pasta with cool water to halt the cooking process. Combine the cooked macaroni and sautéed vegetables in a large bowl and set aside.

Stir your ¼ cup flour together with cayenne, cumin, smoked paprika, and a liberal dose of black pepper. In a large sauce pan (you can definitely use the same one in which you cooked the veg), melt the remaining 4 tablespoons of butter over medium heat. As soon as the butter is melted add the flour and spices and stir briskly together. Let this cook for a minute or two until it starts to bubble, then start pouring in the milk. Whisk constantly while pouring in the milk, being sure to incorporate all the floury bits.

Turn the heat down to low and let the mixture cook for 8-12 minutes, whisking regularly to prevent the bottom from scorching and the top from making a skin. When the sauce is thick enough to form a nice coating on the back of your spoon it is ready for the cheese.

Whisk the Neufchatel, Monterey jack, and blue cheese into the béchamel a handful at a time, only adding more cheese when the previous addition is smooth and combined. Take a taste of the sauce to check the seasoning. Season the sauce with salt to taste. If you feel that a bit more heat wouldn’t hurt, add a pinch or two of additional cayenne.

Stir the sauce in with the vegetables and macaroni. When the macaroni is well coated (it should look slightly soupy) and the vegetables are evenly dispersed, stir in the chicken and all accumulated juices.

Butter a 9”x13” baking dish. Spoon the macaroni mixture into the casserole dish and sprinkle with parmesan cheese. Bake for approximately 30 minutes or until the cheese is melted and the dish is deliciously oozy around the edges.

Inspired by Choosy Beggars Pub Night Buffalo Wing Macaroni & Cheese
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Pasta alla Carbonara: The Real Deal

2010-01-18T16:47:00.005-06:00

You won't find cream or peas in this traditional carbonara. But, this deliciously creamy pasta is the stuff that dreams are made of. Be sure to get fresh eggs from a trusted local source. And if Guanciale isn't available, feel free to substitute pancetta or high quality bacon.

Pasta alla Carbonara
serves 2

8 oz dry spaghetti (or, better yet, make some homemade semolina linguini)
~3 oz Guanciale (pancetta or good quality bacon can also be used), cubed
2 cloves garlic, minced
1/2 cup dry white wine

1/2 cup grated Parmigiano Reggiano
2 farm fresh eggs
freshly ground black pepper

Beat two eggs in a small bowl with the parmesan cheese and a few grinds of black pepper. Set aside.

Heat a large skillet over medium low heat. Add Guanciale and cook gently until the fat has rendered and the bacon is crisp and golden.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook just until al dente (7-8 minutes for most packaged dry pasta, 1-2 minutes for fresh). Drain the pasta, reserving 1-2 cups of the pasta water to use in the sauce.

When the Guanciale is golden, add the garlic to the pan and cook just until tender. Turn the heat up to medium-high and deglaze the pan with the white wine, cooking just until the odor of the alcohol has dissipated. Add the pasta to the pan and toss well for 1-2 minutes to coat the pasta.

Remove the pan from the heat, and immediately add the egg and cheese mixture to the pasta. Stir quickly until the eggs thicken, adding pasta water until a creamy consistency is achieved.

Season the finished carbonara with additional parmesan and black pepper.

Serve immediately.

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Fresh Pasta Dough

2010-01-18T16:46:00.000-06:00

There is simply nothing in the world like fresh pasta. The following instructions presume that you have a pasta machine for rolling and cutting.

Fresh semolina pasta
makes enough dough for 4-6 servings of pasta

2 cups semolina pasta flour
2 whole eggs
2 egg yolks
1/4 cup water (or so)
1 T olive oil

Mix together eggs, egg yolks, water, and olive oil in a small bowl.

Place the semolina flower in a large bowl. Make a well in the center of the flour and pour the egg mixture into the well.

Using a fork, gently incorporate the flour into the egg mixture a little at a time. When the mixture becomes difficult to handle with the fork, knead with your fingers until the mixture forms a ball.

Turn the ball of dough out onto a lightly floured surface and knead. If the dough seems to dry, add a bit more water. If the mixture is too wet and sticks to your fingers, rub your hands with flour and form the dough into a ball. Knead the pasta with even strokes for 8-10 minutes, or until the dough is elastic and feels silky.

Form the dough into 3 equal balls. Cover the dough with a towel and allow to rest for 10-15 minutes before proceeding.

Roll and cut the dough as desired.

Fresh pasta tutorial (detailing the rolling and cutting process)

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Satay Marinade and Two Dipping Sauces

2010-01-14T05:08:00.000-06:00

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious. She chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Satay Marinade
(makes enough marinade for 1 lb meat, tofu, or vegetables)

1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork -- or another protein such as chicken, pork, beef, lamb, tofu, or elk (use your imagination) (16 oz or 450g)

Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. (I keep some premature (still green) dragon chili peppers in the freezer for just such an occasion.)

Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.

Cut protein or veg into 1 inch strips. Cover with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*

Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut Sauce
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.

Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Tamarind Dip

4 Tbsp tamarind paste (2 oz or 60 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 clove of garlic, minced
1 finely chopped green onion (scallion)
1 tsp brown or white sugar, or to taste (about 5 mls)

Mix well. Serve chilled or room temperature.

Tips for grilling tofu:
http://vegetarian.about.com/od/vegetarianbarbecuerecipes/qt/grillingtofu.htm

More on wooden and bamboo skewers:
http://www.ehow.com/how_2189638_use-bamboo-skewers.html

More dips and sauces:
http://www.recipesource.com/ethnic/asia/thai/indexall.html

How to make tamarind paste:
http://www.bbc.co.uk/food/get_cooking/techniques/092002.shtml

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Banana Pancakes with Eggnog & Pecans

2010-01-01T01:30:00.002-06:00

Another great use for those overripe bananas on your counter! The flavor of these delicious pancakes is augmented by the richness of eggnog and the nutty goodness of fresh pecans.

Banana Pancakes with Eggnog and Pecans

1 cup whole wheat flour
1 3/4 tsp baking powder
3/4 tsp kosher salt
1 T + 1 tsp sugar
1/3 cup pecans, chopped
2 large brown bananas, mashed
1 tsp vanilla
2/3 cup eggnog
2 large eggs
2 tsp olive oil
butter (for griddle)

Preheat oven to 200ºF

Combine first five dry ingredients in large bowl. Stir together mashed bananas, vanilla, eggnog, eggs, and olive oil in a separate bowl and then add to flour mixture. Stir just until combined.

Heat griddle or large skillet over medium-high heat. Add a tablespoon of butter. When butter is melted and griddle is hot, spoon pancake batter onto griddle about 1/3 cup at a time.

Cook the pancakes until the tops of the pancakes are bubbling, and the undersides are golden brown. Flip pancakes and allow to cook until fluffy and golden. Place finished pancakes on a plate in the oven to keep warm. Repeat with remaining batter.

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Browned Butterscotch Pumpkin Ice Cream

2009-12-10T16:48:00.001-06:00

If you thought you liked regular old pumpkin ice cream, you'll love this variation. Nutty browned butter and a whorl of smoky Scotch makes this recipe rich and delicious. Perfect alongside that slice of pecan pie for the holidays.

Browned Butterscotch Pumpkin Ice Cream

1 cup pumpkin puree
1 tsp vanilla
5 T butter
3/4 cup packed brown sugar
1/2 tsp coarse salt
5 egg yolks
2 cups heavy cream, divided
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp freshly grated nutmeg
1 T Scotch

Whisk together pumpkin and vanilla. Chill for at least 3 hours, or overnight.

Melt butter in a medium saucepan. Allow to cook until beginning to brown. Stir in brown sugar, spices, and salt. Whisk in 1 cup of the heavy cream.

Whisk together egg yolks. Slowly pour warm butter mixture into egg yolks, whisking constantly. Return egg yolk mixture to sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon, about 5-10 minutes.

Place remaining heavy cream in a large bowl with a fine mesh strainer over the top. Pour thickened custard through strainer into cool cream. Add pumpkin mixture and whisk to combine. Chill in refrigerator until cold (at least 3-4 hours or overnight).

Freeze in your ice cream maker according to manufacturer's instructions. Add scotch during the last few moments of churning.

Transfer to a freezer-safe container to store.

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Corn Bread Pudding with Sausage, Cranberries, and Leeks

2009-12-06T11:02:00.006-06:00

Tart cranberries, savory Italian sausage, and sweet leeks come together in this delicious dish. A little like a savory bread pudding... a little like dressing... this is perfect served alongside your holiday turkey. But, it's just as good served as a main dish casserole with a side salad.

Corn Bread Pudding with Sausage, Cranberries, and Leeks
serves 8-10 as a side dish

1 recipe cranberry corn bread -- about 6 cups, chopped
1/2 lb bulk Italian sausage
2 T butter
2 cups leeks, chopped
3 T fresh parsley, chopped
1 T fresh thyme, chopped
5 eggs
1/2 tsp salt

1 1/2 cups whipping cream
1 1/4 cups milk
1 cup shredded fontina

Preheat oven to 300ºF

Chop corn bread into cubes. Place cubed bread on large baking sheet. Bake for 20-30 minutes, until surface is dry and lightly browned.

Meanwhile, brown Italian sausage in a large skillet over medium-high heat, breaking up large chunks and cooking until sausage is no longer pink. Remove sausage from pan and set aside.

Melt butter in same skillet. Add leeks and cook until wilted, 6-10 minutes. Add sausage, parsley, and thyme to leeks. Set mixture aside.

When corn bread is toasted, remove from oven and turn heat up to 350ºF

Stir together corn bread, leek-sausage mixture, and 3/4 of the shredded fontina cheese and place into buttered 2 quart baking dish.

Beat together eggs, salt, whipping cream and milk. Pour mixture into baking dish over corn bread. Allow to sit for 20-30 minutes, or until bread has absorbed a great percentage of the milk mixture.

Top pudding with remaining fontina. Place in oven and bake until set, 50-60 minutes.
Serve warm.

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Cranberry Corn Bread

2009-12-06T11:02:00.004-06:00

The addition of tart cranberries makes this corn bread into a delicious side dish for the holidays. Also try using the bread to make a delicious savory bread pudding with sausage and leeks.

Cranberry Corn Bread
makes 1 8-inch square pan

1 cup corn meal
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 eggs
1/4 cup olive oil
1/4 cup brown sugar
1 cup buttermilk (or kefir)
1 cup fresh cranberries, roughly chopped (or 1/2 cup dried)

Preheat oven to 400ºF
Grease one 8-inch square baking pan.

Stir together corn meal, flour, baking powder, baking soda, and salt in a large bowl.
Beat eggs together with oil and buttermilk in a separate bowl.
Slowly add wet ingredients to dry ingredients. Fold in cranberries, mixing just until combined. Do NOT overmix.

Place batter in prepared pan (batter will be thick). Bake for 20-15 minutes, or until bread is golden brown and a cake tester inserted in the center of the bread comes out clean.

Brussels Sprouts with Apple & Juniper

2009-12-03T06:24:00.000-06:00

Think about this side dish the next time you're looking for the perfect pairing for that pork roast. Tart apple tames the cabbagey tendency of brussels sprouts and the juniper berries lend a sweet, almost floral quality to the dish.

Brussels Sprouts with Apple & Juniper

1 lb brussels sprouts
1 large tart apple, such as Granny Smith
2/3 cup unsweetened apple juice
2 tsp juniper berries
salt and freshly ground pepper

Wash the brussels sprouts well. Trim the stem ends and remove any loose, discolored, or speckled outer leaves. Set aside.

Wash and core the apple. Chop into bite-sized pieces. If not using immediately, plunge into a bowl of cold water with a few tablespoons of lemon juice added to prevent discoloration.

Crust juniper berries with a mortar & pestle (or smash with the side of a large knife and chop coursely).

Add apple juice to a large skillet and heat over medium-high heat until boiling. Add brussels sprouts, apples, juniper berries, and season with salt and pepper.

Lower heat and simmer gently for about 5 minutes, or until brussels sprouts are just tender.

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Wisconsin Brine for Turkey and Game

2009-11-30T13:36:00.003-06:00

This brine blends the delicious qualities of sweet maple syrup and herbal juniper to create a flavorful soak for just about any wild game. This brine is especially good for game birds like grouse or pheasant. We even use it on our holiday turkey.

Wisconsin Brine
Makes enough brine for one or two small game birds. Increase amounts for turkey.

4 cups water
4 cups potable ice
1/2 cup kosher salt
1 cup brown sugar
1/4 cup maple syrup
1 medium onion, chopped
3 cloves garlic, smashed
3-4 whole cloves
1 tsp whole juniper berries, cracked
1/8 tsp cayenne pepper
juice from half of a lemon

Stir together all ingredients, except for lemon juice, in a medium sauce pan. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved.

Allow mixture to sit at room temperature to cool for about 1/2 hour. Place ice into a container large enough to hold both the game and the brining liquid. Pour room temperature brine over the ice and stir until ice is melted and mixture is room temperature or cooler.

Add pheasant (or other game) to the brine, adding water if needed to cover. Allow to brine for at least 8 hours or overnight in the refrigerator.

Roast as desired. Keep in mind that the game will have absorbed flavor from the brine, so do not over-season.

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Thick Roasted Cherry Tomato Sauce

2009-11-09T20:16:00.001-06:00

When you've done everything imaginable with your cherry tomatoes, and there are still more, this is the sauce to make. Lovely and thick, it's the perfect sauce for your end-of-summer lasagne (or lasagnette). Or an eggplant short-stack. Or chicken cacciatore.

Thick Roasted Cherry Tomato Sauce
makes about 4 cups of sauce

4-6 cups cherry tomatoes
2 T olive oil
4 sprigs fresh rosemary

3 T extra virgin olive oil
2 cups diced red bell pepper
2 cups diced onion
2 cups rich, flavorful chicken stock
1 bay leaf
2 T each chopped fresh oregano, Italian parsley, and basil
1 T butter

Preheat oven to 425ºF
Toss 2 T olive oil with cherry tomatoes. Arrange tomatoes on a baking sheet and place in the oven for 20-30 minutes, or until tomatoes have collapsed and begun to caramelize. Remove rosemary sprigs and set aside.

Saute bell pepper and onion in olive oil until tender and just beginning to brown. Add chicken stock and bring to a boil. Add bay leaf and roasted cherry tomatoes. Reduce heat and allow to simmer for 25-30 minutes.

Remove bay leaf. Puree sauce in a blender or in the pot with an immersion/stick blender until relatively smooth. Return to the stove and allow sauce to simmer for an additional 15-20 minutes, or until the sauce has reduced and thickened slightly. Remove from heat. Add oregano, parsley, and basil. Stir in butter.

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Root Veggie Stew with Beef

2009-11-01T16:56:00.001-06:00

Not quite your mother's beef stew. This updated stick-to-your-ribs stew makes judicious use of high quality beef for flavor, but doesn't sell itself short when it comes to veggies.

Root Veggie Stew with Beef
serves 6-8

1 lb beef stew meat, cubed
1/4 cup flour
1 tsp salt
freshly ground pepper, to taste

1/4 cup olive oil
2 yellow onions, sliced
8 cloves garlic, chopped
2 small rutabagas, cut into 1-1.5 inch cubes
4 medium carrots, roughly chopped
6 small potatoes, quartered
4 T red wine vinegar
2 cups dark beer (stout or porter is best)
1 T dried thyme
3 cups good quality beef broth
2 bay leaves
2 T brown sugar
2 T Dijon style mustard
salt and pepper, to taste
3 sprigs fresh rosemary, optional

Preheat oven to 350ºF.
Toss meat with flour, salt, and pepper (to taste).
Heat olive oil in a large oven-safe pan (or Dutch oven) over medium-high heat. Brown meat on all sides. Reserve.

Using the same pan, saute onions until tender. Add garlic and continue to saute, being careful not to let it brown. Add dried thyme; stir to combine. Deglaze the pan with red wine vinegar and 1 cup/about half of the beer, scraping up all the browned bits clinging to the pan as you go. Add remaining beer, broth, mustard, brown sugar, and bay leaves. Bring to a boil.

When liquid boils, add beef, chopped vegetables, and rosemary sprigs. Return to a boil, cover, and place pot into oven. Allow the stew to simmer for 1 1/2 - 2 hours, or until vegetables are just tender

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Roasted Chicken with Provencale Pistou

2009-09-27T18:14:00.005-05:00

If you love the flavors of herbs de Provence, you'll adore this chicken. Tender and savory with an aroma that's completely intoxicating... you'll make this recipe again and again when summer herbs are in season.
Roasted Chicken with Provencale Pistou

1 Tablespoon each of the following fresh herbs:
thyme
rosemary
summer savory
lavendar
tarragon
marjoram
oregano
parsley

3 cloves garlic
1/4 - 1/2 cup olive oil
1 4-5 lb roasting chicken
1 fresh lemon, quartered

Place herbs and garlic in your food processor. Blend until a smooth paste forms. Add olive oil until mixture is loosened and becomes the consistency of pesto.

Preheat your oven to 400º
Loosen the skin over the breast and thighs of the chicken. Spoon pistou mixture under the skin and spread it out with your fingers so that it reaches into all the nooks and crannies. Spoon additional pistou into the cavity of the chicken. Finally, spread remaining mixture on surface of chicken. Place lemon pieces into the cavity of the chicken, and put the chicken into a roasting pan.

Roast for 20 minutes at 400º. Reduce heat to 350º and continue to roast until bird registers ~155º in the deepest portion of the thigh (be sure you're not touching a bone when you push the thermometer into the bird). Allow the bird to rest for 15 minutes, loosely covered with foil. The final temperature in the thigh should register 165ºF.

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Brilliant Beet Risotto (with variations)

2009-09-18T05:38:00.002-05:00

You gotta try it. It's gorgeous stuff. And it's not just all about looks; it tastes great too. What could be better than the beautiful sweet flavor of beets (along with their nutrient-rich greens) in a slow-simmering pot of risotto?

Brilliant Beet Risotto
Originally inspired by (and adapted from) this recipe from Food & Wine

3-4 medium red beets (or the equivalent), cleaned, trimmed, and cut into chunks
beet greens (from said beets), cleaned and roughly chopped
4 garlic cloves, minced
2 T olive oil
1 medium onion, diced
4 cups veggie, chicken, or beef stock (preferably homemade)
1 cup arborio rice
8 oz grated cheese (cheddar, parmesan, chevre or bleu cheese)
salt and freshly ground pepper (to taste)

Add-ins: 1-2 tsp prepared horseradish, 1/2 cup chopped toasted pecans or walnuts, chopped fresh dill, and/or a dollop of sour cream

Place the beet in a food processor and pulse until fairly finely chopped. Remove beets to a bowl; add the beet greens to the processor and pulse until finely chopped. Mix beets and greens together with garlic.

In a medium saucepan, bring the broth to a simmer.

Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute.

Add the broth 1 cup at a time to the rice mixture, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, about 20 minutes.

Add your choice of cheese; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, approximately 3 minutes longer. Stir in any add-ins just before serving.

Great combinations:
Sharp cheddar cheese & a spoonful of horseradish
Bleu cheese & toasted pecans
Goat cheese & walnuts
Sour cream and fresh dill

Full post Over at Burp!

Triple Layer Blueberry Buckle

2009-09-06T09:15:00.001-05:00

This luscious blueberry buckle has three layers -- a pastry crust, a cakey layer (surrounded by two layers of blueberries), and a streusel topping. Maybe it's a little bit time intensive, but this buckle won't disappoint. Try it with blueberries, raspberries, blackberries, or a combination of all three.

Triple Layer Blueberry Buckle
Adapted from a reader recipe request in Gourmet Magazine, July 2004

Crust:
3/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
1/4 cup sugar
1/2 cup cold butter (or shortening) cut into bits
2 large egg yolks
2 T half & half

Streusel:
2 cups sugar
1 1/2 cups flour (either unbleached or whole wheat)
3 tsp cinnamon
1 tsp vanilla powder (optional)
1 cup cold (salted) butter, cut into bits

Filling:
2 cups unbleached all purpose flour
6 T sugar
1 T baking powder
pinch of salt
1/2 cup butter, softened
4 large egg yolks
1/2 cup buttermilk
2 tsp vanilla

6 cups fresh blueberries
Zest of one lemon

Crust:
Whisk together flour and sugar in a large bowl. Blend in butter or shortening with a pastry blender until the mixture forms pea-sized pieces. Beat together egg yolks and half & half; stir into flour mixture until well combined. Gently knead mixture with floured hands, just until a dough forms. Flatten dough into a round, wrap in plastic wrap, and chill for at least 1 hour.

Roll chilled dough between two sheets of waxed paper. Fit rolled dough into a deep (at least 3-inches high) baking dish (8x11 or 9x13), leaving top layer of waxed paper intact. Chill dough in pan (covered with waxed paper) for at least 30 minutes -- or up to 2 days.

Streusel:
Whisk together sugar, flour, cinnamon, and vanilla powder (if using) in a large bowl. Blend in butter with a pastry blender until the mixture forms pea-sized pieces. Chill until ready to use.

Filling:
Place oven rack in lower third of oven and preheat to 400ºF.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender until mixture forms pea-sized pieces. Beat together egg yolks, buttermilk, and vanilla with a fork and stir into flour mixture until well combined. Batter will be very thick.

Mix together blueberries and lemon zest.

Peel waxed paper from baking dish containing the crust. Arrange half of blueberry mixture over dough. Spread filling over top of blueberries. Top with remaining blueberries. Sprinkle with streusel topping. Bake for 30 minutes, then reduce heat to 350º and bake until top is golden, about 45 minutes.

Cool in pan on a rack for 15 minutes before serving.

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Orecchiette with Roasted Eggplant and Ricotta

2009-08-23T21:18:00.005-05:00

Never made pasta with cinnamon and cocoa powder? You're not alone. But, you'll be amazed at the way those two flavors come together in this dish. The sweetness of caramelized onion, the smoothness of roasted eggplant, and the creaminess of ricotta cheese all contribute to make this one incredible late summer pasta dish.

Orecchiette with Roasted Eggplant and Ricotta
serves 6-8

3 lbs assorted eggplant, cleaned and cut into small cubes
2 medium onions, diced
1/2 tsp ground cinnamon
1/2 tsp cocoa powder
salt
freshly ground black pepper
olive oil, for roasting
large handful walnuts, roughly chopped
15 oz ricotta cheese
3/4 cup chopped flat-leaf Italian parsley
1 cup pecorino romano cheese, grated
1 lb orecchiette pasta

Preheat oven to 425ºF
Toss eggplant and onion with cinnamon and cocoa powder. Arrange on 2-3 large baking sheets. Drizzle liberally with olive oil. Bake, stirring occasionally until tender -- about 35 minutes.

Ten minutes before the eggplant is cooked, scatter the chopped walnuts on top of the eggplant and return to the oven to finish cooking.

In a large bowl, mix ricotta parsley, romano, and salt & pepper (to taste). Set aside.

Cook orecchiette until al dente. Reserve about 1 cup of the pasta water when draining the pasta. Add the pasta to the ricotta mixture, adding enough pasta water to loosen the sauce. Add the roasted eggplant and mix well.

Serve hot with extra grated cheese alongside.

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Gail's Psycho Chicken

2009-08-11T08:13:00.001-05:00

It's simple, really. A roasted chicken recipe with garlic and thyme, a bit of vinegar, some wine, and a bit of elbow grease. And yet, somehow, it's the best chicken ever. This recipe comes from my friend, Gail, who never ceases to be a source of inspiration.

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Gail's Psycho Chicken
Gail's notes in italics

1 whole chicken (about 4 lbs)
~1 1/2 tsp dried thyme
~1 T garlic, pressed
~1 T cider or malt vinegar
dry white wine (Savignon blanc works well)
salt
freshly ground pepper

Preheat oven to 325 degrees. Clean chicken and remove giblets. Hack chicken all over with the tip of a sharp chef's knife to make gashes. (Invariably I find the music to the shower scene in Psycho running through my mind, thus the name, Psycho Chicken-- and lest you think I am thoroughly deranged, this manner of slash and season is actually very common in Cuban cooking.)

In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat. Place chicken on rack in roasting pan (if you don't have a rack, no biggie-- throw the thing directly into the pan) and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan. Your house will smell wonderful.

Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve. Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.

Beer Ketchup

2009-07-09T09:23:00.002-05:00

Think making your own ketchup is a task you simply don't want to tackle? Well, this cheater's recipe might make you want to rethink things a bit. This delicious ketchup is waaaay better than Heinz -- but, it doesn't take long at all to whip up as long as you have a few kitchen basics on hand. If you'd prefer a more traditional ketchup, just substitute water for the beer in this recipe.

Beer Ketchup

6 oz tomato paste
1/2 cup beer (you can also use water)
2 T apple cider vinegar
1/4 tsp dry mustard
1/3 tsp salt (or to taste)
pinch of ground cloves
pinch of ground allspice
pinch of nutmeg
pinch of cayenne pepper
pinch of garlic powder
1/8 cup agave nectar (you can sub 1/4 cup brown sugar)

Mix together all ingredients in a medium bowl. Allow to sit for 10-15 minutes, then begin to taste for seasonings. Adjust as desired. Transfer to a glass jar and store in the refrigerator.

Ketchup should keep for 3-4 weeks in the fridge.

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Lemony Roasted Asparagus and Sweet Onions

2009-06-17T15:25:00.005-05:00

Spring asparagus shines when it's roasted with a lemony dressing and sweet spring onions. Serve this as a delicious side or use as a topping for pizza or pasta.

Over at Burp! we add it to a delicious grilled Gruyere sammich. And then we pair it with tortellini and oil-cured olives for a wonderful spring pasta dish.

Lemony Roasted Asparagus

1 lb medium to large asparagus, trimmed and cut into 2-3 inch pieces
1 medium onion, thinly sliced (sweet onions are best here, but Spanish onions work well)
1 T olive oil
2 T melted butter
2 tsp lemon zest
1/4 cup fresh lemon juice
salt
black pepper

Preheat the oven to 450ºF
Whisk olive oil, butter, lemon juice, and lemon zest together in a small bowl. Add salt & pepper to taste. Toss vinaigrette with asparagus and onions and spread on a large roasting pan. Place in the oven for 15-20 minutes -- or until the asparagus is just tender and the vegetables are beginning to brown.

Burp! Barbequed Shrimp

2009-06-03T17:30:00.000-05:00

Being from the north, we just don't get it when southern dishes describe themselves as "barbequed" when they're not prepared anywhere close to a grill. So, we decided to put the "barbeque" back into New Orleans Barbequed Shrimp. And why not? Hot creole dry rubbed shrimp, fresh off the barbie, combined with an unctious buttery sauce... you're going to want to lick your plate after eating these!

Get the full post Over at Burp!
Burp! Barbequed Shrimp
serves 4 as a main dish, 8-10 as a heavy appetizer course

Creole dry rub:
1 tsp salt
1 tsp cayenne pepper
1 tsp dried thyme
2 tsp dried oregano
3 tsp granulated garlic
1 tsp white pepper
2 tsp sweet paprika
1/2 tsp celery seed

2 lb large shrimp
2 T olive oil
"Barbeque" sauce:
1 tsp smoked paprika
1 stick butter
5 cloves garlic, minced
1 T fresh rosemary leaves, chopped
1/2 of a sweet (Vidalia) onion, finely minced
1 rib celery, finely minced
3/4 cup beer
1 T Worcestershire sauce
2 T hot sauce
1 T agave nectar (or corn syrup, if you prefer)
1 1/2 T freshly squeezed lemon juice
3/4 cup heavy cream

crusty French bread

Mix ingredients for dry rub together. Clean and de-vein shrimp, leaving shells intact. Toss shrimp with all but 3 tsp of the dry rub and then with the olive oil. Allow to sit, refrigerated, while you prepare the barbeque sauce and stoke up the grill.

Mix remaining 3 tsp dry rub with smoked paprika. Set aside.

Heat butter in a medium saucepan over medium heat. Add onion and celery and saute 3-4 minutes, or until softened. Add garlic and rosemary. Saute for additional minute. Add reserved dry rub, along with beer, Worcestershire, lemon juice, agave nectar, hot sauce, heavy cream and lemon juice. You might also want to toss in a piece or two of the lemon rind for good measure. Bring mixture to a simmer and allow to cook for 10-15 minutes, or until thickened.

When sauce is ready, fire up the charcoal grill and set up for direct grilling. Double skewer shrimp and place them over direct high heat and let them sizzle for 3-4 minutes on the first side. Flip them over and give them another 3-4 minutes on the other side (this depends heavily on the size of the shrimp) -- or until the flesh is firm and the shells are bright pink.

Remove shrimp from skewers and place in four medium or one large bowl. Pour warm sauce over the top, and serve with plenty of fresh, crusty French bread.

Sauce can be made 1 hour ahead. Reheat over low heat and whisk before pouring over shrimp.

Mushroom Ragu with Morels

2009-05-31T11:25:00.004-05:00

If you're craving the savory, nutty flavor of mushrooms, this earthy ragu is sure to please. Serve it on its own with pasta, baked into a ziti, or poured over roasted lamb or baked cod.
Or, do as we did and use it for manicotti stuffed with cheese & shiitake mushrooms.
Mushroom Ragu with Morels (with manicotti option)

2 cups water
1 oz dried shiitake mushrooms
2 T olive oil
1 1/2 cups onion (Vidalia or sweet onion, if available), chopped
4 cloves garlic, minced
8 oz cremini mushrooms, sliced
8 oz fresh morels, cleaned and sliced
1 T fresh rosemary, chopped
28 oz crushed tomatoes
salt and freshly ground pepper, to taste

Heat water almost to a boil. Pour over dried shiitakes and allow to sit for at least 40 minutes to reconstitute. In the meantime, clean and chop cremini and morel mushrooms.

When the shiitakes are softened, remove shiitakes and chop finely. Strain remaining mushroom "stock" through cheesecloth or a coffee filter and reserve.

Saute the onion in olive oil until just turning transluscent. Add garlic and saute one minute before adding the mushrooms. Add cremini, morels, and 1 T chopped rosemary. Add shiitakes if you are not using them for the manicotti filling (recipe below). Saute until mushrooms have released their liquid and are softened. Add 1 cup reserved mushroom stock to the mushroom mixture and allow to reduce by half. Add tomatoes, and allow sauce to cook for an additional 15-20 minutes to allow the flavors to meld. Season as desired with salt & freshly ground pepper. Add additional mushroom liquid, as desired.

Optional Manicotti filling:
16 oz ricotta cheese
1/2 cup each of Asiago, Romano, and Parmesan cheeses, grated
1 oz. reconstituted shiitake mushrooms, chopped finely

Mix together cheeses and mushrooms. Use to fill manicotti or pasta shells. Or layer between pasta sheets in lasagne.

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Spinach Stuffed Portabella Mushroom Burgers

2009-05-18T20:10:00.006-05:00

We love a nice burger as much as anyone. But, even at our house, these stuffed mushroom burgers are made to please. Filled with garlicky spinach and covered with melted cheese, you might find yourself wondering why you ever opted for a beef burger in the first place!

Get the full post Over at Burp!

Spinach Stuffed Portabella Mushroom Burgers

Mushrooms:
4 nicely sized portabella mushrooms
3 T balsamic vinegar
3 T red wine (whatever you're drinking tonight is fine)
1/4 cup tomato juice (we like ours spicy)
3 tsp Dijon mustard
1 1/2 T Cajun, Italian, or other seasoning blend

Filling:
2 T olive oil
10 oz fresh spinach leaves
4 cloves garlic, chopped
1/4 cup dried bread crumbs
1/4 tsp salt

4 slices cheddar or Swiss cheese (feta or bleu cheese is also awesome here)
4 hamburger-sized buns (we like sprouted grain buns)

Remove stems from portabella mushrooms, and scrape out black gills with a spoon. Place marinade ingredients in a bowl and whisk together. Pour over mushrooms and allow to marinate for about 20 minutes.

While your mushrooms are marinating, make your spinach filling.

In a medium skillet, heat the olive oil over medium heat. When hot, add garlic and saute just until starting to cook. Add spinach and toss until wilted -- 3-4 minutes at most. Add bread crumbs and salt. Toss until well combined. Set aside for stuffing your portabella burgers.

Preheat an outdoor grill to medium-high heat. Over indirect heat, grill the mushrooms cap-side-up for 4-5 minutes, or until nicely browned. Flip the mushrooms over and divide spinach filling equally among the four mushrooms. Grill for another 3-4 minutes or until beginning to brown and heat through. Add cheese, cover the grill, and allow to cook until cheese is melted.

Place each burger atop a nice, hearty bun, and enjoy!

Bourbon Chicken Breasts

2009-05-02T19:05:00.002-05:00

Is there anything better than bourbon chicken? Succulent breast of chicken, pounded thin and infused with the flavors of bourbon, sucanat, garlic, and green onions -- and then grilled to sweet, caramelized perfection. I think not!

Get the full post Over at Burp! where we take bourbon chicken breasts and pair them with pears and brie to make lip-smacking sammiches!

Bourbon Chicken Breasts
1/4 cup brown sugar (or Sucanat)
1/4 cup shoyu soy sauce
3 T Dijon mustard
1/3 cup bourbon
1/2 tsp Worcestershire sauce

6 split chicken breasts
1/4 cup minced green onions
freshly ground black pepper

Combine Sucanat, soy sauce, mustard, bourbon, and Worcestershire sauce in a bowl. Whisk until smooth.

Pound the chicken breasts between two sheets of waxed paper with a meat tenderizer until quite thin. Season the chicken breasts with black pepper (to taste) and lay them in a single layer in a large, shallow container. Sprinkle with green onions. Pour marinade over the top of the breasts and allow to marinate for at least 4-6 hours (overnight is best). Discard marinade.

To cook chicken, grill over medium high heat for 4-5 minutes/side -- or until chicken is cooked through.

©BURP! Where Food Happens

[Award Winning] Morel & Leek Strata with Lemon Thyme Biscuits

2009-04-12T22:00:00.007-05:00

Delicious, buttery homemade lemon-thyme biscuits covered in sauteed leeks and morels and surrounded by a rich, creamy morel-and-lemon-infused custard. The perfect dish for your upcoming spring brunch.

This recipe was the winner of the Marx Foods Blogger Challenge: Morel Edition !
Step by Step Instructions (with photos)

Morel & Leek Strata with Lemon Thyme Biscuits
serves 6 as brunch main course

1 recipe Lemon Thyme Buttermilk Biscuits - baked and cooled
1 oz dried morel mushrooms
1 cup heavy cream
3 T butter, divided
1 large leek, cleaned and thinly sliced
1 cup chicken (or vegetable) broth
4 large eggs
1/4 cup freshly squeezed lemon juice (use the lemon you zested making the biscuits)
3 T fresh thyme, chopped, divided
1 cup milk
1 generous cup shredded Gruyere cheese (0.25 lb)
salt
pepper

First, place morels along with 1 cup heavy cream into a small saucepan. Heat over medium-low heat until just boiling. Cover. Remove from heat and allow to steep for 1 hour.

Preheat oven to 350ºF
Melt 2 T butter in a medium saute pan over medium heat. Add sliced leeks and saute until transluscent (but not brown) -- between 5-10 minutes. Remove from pan; set aside and allow to cool.

When morels have reconstituted, remove mushrooms from cream. Set cream aside. Chop mushrooms roughly. Heat 1 T butter over medium-high heat in the same pan you used to saute the leeks. When butter has ceased frothing, add morel mushrooms and saute for 5-8 minutes -- or just until cooked and beginning to crisp. Set mushrooms aside to cool.

In heavy saucepan, bring broth to a boil. In a bowl, whisk together 3 eggs and lemon juice. Temper the eggs by whisking half of the broth into egg mixture. Then whisk egg mixture into remaining broth in saucepan. Cook egg mixture over moderately low heat, stirring until thickened. Do not let the mixture come to a boil!

In bowl, whisk together remaining egg, reserved heavy cream (from reconstituting morels), milk, remaining 1 T chopped thyme, and salt & pepper to taste.

Whisk hot lemon mixture into cold egg mixture until well combined.

Butter a 9"x13"x2" pan.
Slice 6 lemon-thyme biscuits lengthwise and arrange in the prepared pan. Top biscuits with leeks and morel mushrooms. Sprinkle with grated Gruyere. Pour custard slowly and evenly over biscuits in baking dish. Allow to rest for at least 1/2 hour (and up to 8 hours) in the refrigerator.

If you've refrigerated the strata for 8 hours, remove from refrigerator 1-2 hours before baking. Place in preheated 350ºF oven and bake for 30-40 minutes, or until the custard is set and the strata is beginning to brown slightly around the edges.

Serve strata hot from the oven, warm, or at room temperature.

Chipotle Slaw

2009-04-10T12:10:00.006-05:00

Sweet and spicy. Tangy and smoky. Chipotle slaw is everything you'd ever want in a side dish... or a sammich topping. And making it with broccoli boosts the nutritional profile into seriously exciting territory. Why not try it out today? If you're worried about the heat, start out with less chipotle pepper.

This slaw is just perfect on BBQ tempeh sammiches. Or as a topping for fish tacos.
Get the full post Over at Burp!
Chipotle Slaw
serves 4-6

2 chipotle peppers in adobo sauce, finely chopped
1/2 cup mayonnaise
1 clove garlic
1 1/2 T honey
1-2 T freshly squeezed lime juice
1/2 tsp kosher salt
1 package broccoslaw (or 2 cups shredded cabbage and carrots)

Combine the chipotle, mayo, honey, and salt. Stir to combine. Add lime juice to taste and mix thoroughly. Toss with broccoslaw and adjust seasonings to taste. Allow to sit for about 1/2 hour before serving.

Chicken Cacciatore

2009-04-02T17:16:00.001-05:00

Serve this delicious chicken cacciatore, which features sweet bell peppers and artichoke hearts with some nice crusty bread to soak up all that delicious sauce. And don't forget use the leftovers to make a kick-butt baked ziti.

Get the full post Over at Burp!
Chicken Cacciatore

serves 4-6

8 chicken thighs
1 cup all purpose flour
2 tsp salt
2 tsp black pepper

3 T olive oil
1 large onion, peeled and sliced
3 sweet peppers, sliced into 1/4 inch strips
6 cloves garlic, minced
1 6 oz can tomato paste
1 bay leaf
1 T dried oregano
1 1/2 T dried basil
1 tsp red pepper flakes
1 tsp black pepper
1 tsp salt
1 cup red wine
1 28 oz can diced tomatoes (fire-roasted tomatoes are very nice)
2 cups frozen artichoke hearts, thawed and drained

Combine flour, salt and pepper in a gallon sized plastic bag. Rinse chicken thighs and place them into the bag with the flour. Toss the chicken with the flour until well coated.

Heat olive oil in a large dutch oven over medium to medium-high heat. Add chicken and saute until lightly browned on all sides. Remove from dutch oven and set aside.

Preheat the oven to 375ºF

Drain off all but about 1 T olive oil from dutch oven (be sure to retain all the nice browned bits from sauteeing the chicken). Add sliced onions and saute until nicely browned. Add peppers and garlic and saute until the peppers are crisp tender. Clear a spot in the middle of the pan and add the tomato paste. Stir and cook until the paste darkens slightly -- stirring constantly to prevent scorching. Add oregano, basil, red pepper flakes, salt and pepper. Pour the wine into the pan and stir to deglaze and incorporate the tomato paste and herbs. Cook just until the alcohol odor dissipates; then, stir in the canned tomatoes.

Nestle the chicken thighs into the tomato mixture. Cover and bake for 40-45 minutes, or until chicken is fully cooked. Add artichoke hearts and stir to combine. Allow to sit until the artichoke hearts have warmed through.

Serve with pasta or crusty bread for dipping.