Spring Ramp Risotto

Spring Ramp Risotto

[printable recipe]
serves 4

5 cups vegetable stock3 tablespoons butter
3/4 cup chopped ramp bulbs
1 cup Arborio rice
1/2 cup dry white wine
3/4 cup chopped ramp leaves
1 cup freshly grated Asiago cheese
1 1/2 teaspoons lemon zest (if available, Meyer lemon zest is lovely here)
Sea salt and freshly ground black pepper

Warm the stock in a medium saucepan over medium-low heat.

Meanwhile, melt the butter in a large heavy-bottomed saucepan or risotto pot. Add the chopped ramp bulbs to the butter mixture and allow to sauté for 2-3 minutes or until just tender.

Add the rice and stir to coat all the grains with butter. Sauté the rice for 2-3 minutes until the rice begins to look chalky. Then add the wine and cook for 2-3 minutes, stirring, until all the moisture has been absorbed and the aroma of alcohol has dissipated.

Begin adding the stock, one cup at a time, to the pan, stirring until the liquid is fully absorbed by the rice.
Continue to add stock, one cup at a time, stirring constantly. Continue this process until the rice is cooked through but still a little al dente, about 30 minutes total (if you run out of stock, you can substitute hot water towards the end).

Turn off the heat, add the chopped ramp greens, lemon zest, and Parmesan cheese. Mix well to incorporate, then season to taste with salt and freshly ground black pepper.

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Pumpkin Beer Cheese Soup

Pumpkin Soup with Beer and Cheese
serves 4-6
[printable recipe]

• 3 tablespoons butter
• 1 medium pumpkin, peeled and diced (about 6 cups)
• 1 1/2 Spanish onions, diced
• 3 cloves of garlic, minced
• 4 cups chicken or vegetable stock
• 3 cups smoked Gouda, shredded
• 12 ounces pumpkin lager (brown ale or English ale can also be used)
• 1/2 cup whipping cream (optional)
• 1/2 cup chopped scallions

Melt butter over medium heat in the bottom of a medium stock pot. Add onion and saute for 5 minutes, or until it begins to turn transparent. Add garlic and sauté for 2-3 more minutes, stirring constantly. Add butternut squash. Toss to combine.

Pour stock over the top of the squash and bring to a boil. Simmer for 20-30 minutes, or until the squash is very tender.

Puree the soup in batches in a blender, or in the pot with an immersion blender, until very smooth.

Now, choose your own adventure:

OPTION 1 (creamy soup):

Add cream to the soup. Bring to a boil. Reduce heat to low, and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions.

OPTION 2:

Reduce heat to low and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.

Garnish with scallions, croutons, or additional cheese.

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Sweet Potato Hash with Black Beans

Sweet Potato Hashwith Black Beans
Serves 4
[printable recipe]

Ingredients:

• 3 tablespoons butter, divided
• 2 large sweet potatoes, ½ inch dice
• 1 onion, diced
• 1 red pepper, diced
• 2 jalapeno peppers, diced
• 25 ounce can black beans, rinsed and drained
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 4 cloves of garlic, chopped
• 2 teaspoons hot sauce, or to taste
• 1 tsp kosher salt
• ¼ cup cilantro, chopped
• Optional: fresh lime slices, sour cream, salsa

Directions:
Preheat oven to 450 degrees F.

Melt 2 tablespoons of the butter.  In a large bowl, toss sweet potatoes with melted butter, cumin, and chili powder.  Place on two lightly greased half-sheet pans. Roast for 20-25 minutes, or until tender.

Meanwhile, melt the remaining 1 tablespoon of butter in a large skillet. Add onion and sauté over medium heat until lightly browned, about 10 minutes. Add garlic. Saute for 2-3 minutes more, stirring constantly. Add black beans, red pepper, hot sauce and salt. Lower heat and stir to combine.  Cook until peppers are crisp tender and beans are heated through. 

When potatoes are roasted, add them to the black bean mixture and stir gently to combine.  Just before serving, add cilantro and toss gently.

Serve with a squeeze of fresh lime, a dollop of sour cream, and salsa to taste.

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Pasta with Roasted Red Pepper Sauce

Pasta with Roasted Red Pepper Sauce

serves 4

[printable recipe]

• 2 Tablespoons Olive Oil
• Medium onion, finely diced
• 8 ounces roasted red pepper spread (1 pint jar)
• Salt and pepper, to taste
• 1/2 cup Heavy Cream
• ¼ cup Italian flat leaf parsley, minced
• Parmesan cheese
• 8 ounces orecchiette, or other squatty pasta shapes

Cook pasta in boiling salted water according to the directions on the package, taking care to cook only to al dente. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add red pepper spread and mix to combine. Pour in cream, mix thoroughly, and allow the mixture to simmer until slightly thickened. Season to taste with salt and freshly ground pepper.

Add cooked pasta, and toss to combine.

Serve pasta in a warm bowl topped with chopped parsley and plenty of shaved Parmesan.

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Farro Salad with Asparagus & Feta

Farro Salad with Asparagus & Feta

[printable recipe]
Serves 8-10

Ingredients:
2 1/2 tablespoons butter

2 cups pearled farro

5 cups water

1 teaspoon salt

2 pounds asparagus, trimmed

2/3 cup sundried tomatoes in oil, drained and chopped
1 25 ounce can chickpeas, rinsed and drained

1/3 cup chopped green onion

2 tablespoons chopped fresh oregano
1/2 cup crumbled cow’s milk feta cheese (or more, to taste)

Vinaigrette:

1 large garlic clove, minced

1/4 cup lemon juice

Freshly ground black pepper

1 teaspoon salt

1/2 cup extra virgin olive oil

Directions:

Heat the butter over medium high heat in a medium saucepan. Once the butter has melted, foamed, and subsided, add the farro and toast, stirring frequently, for 3-5 minutes. Add the water and 1 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender and cooked through, but not mushy, about 20 minutes.

Drain the farro well, and then transfer to a large bowl to cool.  Farro can be made 2 days ahead; cool and refrigerate covered until ready to use.

Steam asparagus for about 10 minutes or just until crisp tender.  Rinse with cold water to stop the cooking process and set aside until cool. Cut into 1 ½ inch lengths.

Toss cooled farro gently with the cooled asparagus, tomatoes, chickpeas, onion, oregano, and feta cheese.

In a medium bowl, whisk together the garlic, lemon juice, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

Salad can be made one day ahead. Store in a covered container in the refrigerator. For best results, reserve up to 1/3 cup of lemon vinaigrette and store separately from salad.  Toss salad with reserved vinaigrette before serving.

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Truffle Butter Grilled Cheese with Fontina and Duxelle

Truffle Butter Grilled Cheese with Fontina and Duxelle
makes 8 mini sandwiches

[printable recipe]

Ingredients:
16 slices French bread
½ lb Italian style fontina, shredded
1/2 cup duxelle (recipe below)
4 T truffle butter

Directions:
Heat a large skillet or sauté pan over medium heat.  Spread truffle butter on one side of all 16 slices of bread.  On eight of the slices, spread the unbuttered side with approximately 1 tablespoon of the duxelle.  Place four of bread slices containing the duxelle butter-side down on the heated skillet.  Top each slice with 1/8 of the grated fontina and top with a slice of French bread, butter-side up. Cook until bottom bread is golden brown and cheese starts to melt. Carefully turn sandwiches over and continue to cook until the second side is golden brown and the cheese is completely melted.  Repeat with remaining sandwiches.

Mushroom Duxelle
Makes approximately 2 ½ cups

Ingredients:
3 tablespoons butter
1 lb mushrooms
¼ cup minced shallots
2 cloves garlic, minced
1 teaspoon fresh thyme
¼ cup dry sherry

Directions:
Place mushrooms into a food processor.  Pulse until finely chopped.  Set aside. Heat butter in a large sauté pan over medium heat.  When butter is melted, add shallots and saute until they are tender, about 5 minutes.  Add garlic and sauté briefly, just until the garlic is fragrant and beginning to soften.  Increase heat to medium-high and add the chopped mushrooms and thyme, stirring to combine.  

Allow the mushrooms to cook, undisturbed for 5-7 minutes, or until they have released their liquid and begin to brown.  Give them another good stir and continue cooking until they are browned and fairly dry, reducing the heat as needed if mushrooms begin to stick.  Add sherry and cook, stirring, until all the moisture has evaporated.  Allow to cool.

Leftover duxelle is delicious tucked into an omelette, spread on crostini, added to mashed potatoes, or used as a topping or stuffing for grilled fish or roasted meats.

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Spring Risotto with Asparagus "Pesto"

Spring Risotto with Asparagus “Pesto”
Serves 4 as vegetarian main course

[printable recipe]

Ingredients:
1 pound of asparagus, trimmed, blanched* and chopped into 1 ½ inch lengths
2 handfuls baby spinach leaves
2 cloves garlic, peeled
2/3 cup freshly grated Pecorino Romano cheese
3/4 cup toasted pine nuts, divided
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon
salt, to taste

2 T olive oil
1 medium yellow onion, chopped finely
1 ½ cups Arborio rice
4-5 cups vegetable stock (or chicken stock)
1/2 cup dry white wine
1 cup (or so) asparagus pesto, divided
1/2 cup Romano cheese (plus more to pass), grated

Directions:
Set aside a handful of asparagus tips and ¼ cup pine nuts for garnish.

First make the pesto:  Place the remaining asparagus into a food processor, along with the spinach, garlic, cheese and remaining 1/2 cup of the pine nuts. Pulse until mixture is roughly chopped.  Then, with the motor running, drizzle the olive oil into the pesto to loosen the mixture. Continue pureeing until the pesto forms a thick paste that still retains some of its original texture. Add lemon juice and salt, adjusting the seasoning as necessary.  Note: You will have more pesto than you need for this recipe. Toss additional pesto with hot pasta for a quick weeknight meal, add to grilled cheese sandwiches or stir into potato soup.

When you are ready to make the risotto, bring the stock to a simmer in saucepan.

In another (large) saucepan or risotto pan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent.

Stir in the rice, being sure to coat all of the grains with oil. Add the wine, and cook until the alcohol flavor is diminished and the rice has absorbed all of the flavorful liquid. Add 1/2 cup of asparagus pesto and stir to incorporate.

Now begin adding the simmering stock approximately 1 or 2 cups at a time, stirring constantly. Each addition of stock should be absorbed before the next addition is made.  The entire process will take about 30-35 minutes.

After the last addition of stock, add the remaining asparagus pesto and the parmesan cheese. Stir to combine.

Place risotto into a large serving bowl, or individual dishes. Garnish with reserved asparagus tips and pine nuts.  Pass additional Romano cheese at the table.

*To blanch asparagus, drop the asparagus spears into a pot of boiling water.  Cook for 2-3 minutes, or until the spears are bright green and just barely tender.  Drain the asparagus under cold running water to halt the cooking process. 

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Nettle & Garlic Ravioli with Rosemary Browned Butter

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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Red Lentil Soup

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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Benedictine Mac & Cheese with Caramelized Onions & Rosemary

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 the onions appear 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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Sloppy Lentils

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.

If you have time, these lentils benefit from being cooled and refrigerated overnight so that the flavors can develop. Reheat and serve on whole grain buns.

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Indian Chickpeas & Greens

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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Chakchouka

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

 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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Saag Tofu (or Paneer)

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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Easy Tamale Pie

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

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, finely chopped

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 and chocolate 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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Brilliant Beet Risotto (with variations)

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

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Orecchiette with Roasted Eggplant and Ricotta

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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Mushroom Ragu with Morels

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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