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Greek Spiced Shepard's Pie
Greek Spiced Shepard's Pie
Inspired from a recipe at Epicurious.com. Serves 4.
For the lamb mixture
1 TB sunflower oil
1 large onion, chopped
2 large cloves minced garlic
1 lb. parsnips, peeled and chopped
1 lb. carrots, peeled and chopped
1 lb. ground lamb
3/4 teaspoons cinnamon
2 tsp crumbled dried mint
1 tsp crumbled dried oregano
1/4 tsp ground allspice
1 lb can plum tomatoes, drained, reserving 1/2 cup of the juice, and chopped
1 tablespoons tomato paste
1/4 lb. crumbled feta cheese
For the topping
1.5 lbs potatoes
2 tablespoons unsalted butter
1/3 cup milk or cream
1/4 lb. crumbled feta cheese
Make the lamb mixture
In a large skillet heat the oil over moderate heat, add the onion and cook, stirring, for two minutes. Add the garlic and cook the mixture, stirring, for 1 minute. Add the parsnips and carrots, lower heat slightly and allow to simmer for 10 minutes, stirring occasionally. Add the lamb, increase heat slightly and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the oregano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the feta. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Bring to room temperature before continuing. Spread the mixture in a buttered 8x8 baking dish, or small casserole.
Make the topping
In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, and some salt. Bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the milk or cream, the feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.
Radish Slaw
Radish Slaw
I found this recipe at the Marquita Farms website, located in California. They have a page dedicated to black Spanish radish recipes. They indicate that the cabbage is optional.
2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion or shallots
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons sunflower oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.
Salmon with Soba Noodles and Veggies in Miso Sauce
Salmon with Soba Noodles and Veggies in Miso Sauce
Thanks go to Suzanne Podhaizer of Seven Days for this miso recipe. Vegetarians can make this with marinated tofu. Suzanne says: This recipe can be modified to use any vegetables you desire: daikon, broccoli, baby spinach or scallions would all be good additions. I like a lot of miso, but you can always start with less, or add more, as you desire. Based on today's share, I would substitute in shredded daikon or purple top turnip matchsticks for the salad turnips. Add the purple tops when you put in the carrots. Serves 2.
sunflower oil
1/2 c. diced onion or shallot
2 carrots, chopped into coins
1 large salad turnip, or 2 medium, chopped
1 1/2 c. shredded cabbage
mirin
rice wine vinegar
soy sauce or tamari
2 yellowfin tuna steaks
2 bunches soba noodles
2 T. miso
1/2 c. water
sesame oil
Place a big pot of water over high heat and preheat oven to 350 degrees. Heat 1 T. oil in pan over medium heat. When hot but not smoking, add onions and cook, stirring, until translucent. Add carrots, and after about two minutes add the cabbage and turnip. When the vegetables are just tender, drizzle in just a touch of soy sauce, mirin and vinegar, and cook another minute or two until the pan is nearly dry. Set the vegetables aside.
Put another tablespoon of oil in an oven-safe pan and place over medium heat. Pat the tuna steaks dry and season both sides with salt and pepper. When the pan is very hot, add the tuna steaks and sear. When they have browned and release fairly easily from the pan without breaking, turn them and place the pan in the oven.
Make sure that the water has come to a boil, salt the water, and add the soba noodles. Cook according to package directions (usually around 5 minutes).
Mix the miso and water in a small dish. When the pasta is done, drain rinse very briefly in cool water and return to the pot. Add the vegetables and miso mixture.
When the fish is done to your liking (I like mine pink in the middle), remove it from the pan and again, place the pan over medium heat. Deglaze with a couple tablespoons of mirin and a splash of vinegar, scraping any browned bits off of the bottom and let the mixture simmer and reduce. Pour it over the noodle and vegetable mixture and add a little sesame oil. Slice each tuna steak and lay the pieces atop the noodle mixture. Serve.
Miso Consomme
Miso Consomme
Adapted from Miso: More than Food, Life. Suzanne says that the consomme can be taken as is, used as a base for preparing soup or added to any recipe calling for a broth. With the slight addition of red wine it becomes an excellent bouillon for Chinese fondue. Makes 2 1/2 cups.
1 TB sunflower oil
1 onion quartered
1 carrot quartered
1/2 turnip coarsely chopped
2 to 5 cloves garlic halved
2 whole cloves
3 bay leaves
6 pepper corns
1/2 tsp of thyme
4 cups of water
2 TB miso diluted in 1/4 cup of hot water
1 sprig of parsley fined chopped
Heat the oil in a pan and saute all the ingredients except for the miso, water and parsley. Cook at low heat for 5 minutes. Add the water, cover and let simmer for 30 minutes. Remove from heat and strain the mixture. Mix in the diluted miso. Add the chopped parsley and serve hot.
Valentine Radish and Shoot Salad with Buttermilk Dressing
Valentine Radish and Shoot Salad with Buttermilk Dressing
Serve this salad alongside your pizza with Champlain Orchards Marinara and Kaas cheese.
4 valentine radishes shredded
2 carrots shredded
1 cup shredded red cabbage
2 cups shoots
Dressing:
1/2 cup buttermilk
2 TB mayonnaise
2 TB cider vinegar
2 TB minced shallot or onion
1 TB honey
1 cup sprouted beans
Toss first four ingredients in a bowl. Whisk together all dressing ingredients. Toss veggies with desired amount of dressing and garnish with sprouted beans.
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
The addition of grilled protein makes this vegetable saute a winning meal. Serve over cooked barley or brown rice. Serves 4.
1 TB oil or bacon fat
1 onion, sliced thin
2 cloves garlic, minced
2 carrots, sliced thin
1 small rutabaga, cut in thin matchsticks
1/2 green cabbage, halved lengthwise and sliced thin
1/2 cup apple cider
2 TB Sweet Chai maple syrup
2 TB soy sauce or tamari
2 tsp fish sauce (or to taste)
1/4 tsp crushed red pepper flakes
12 oz syrup glazed tofu, fish or chicken, cut into chunks (recipe follows)
Heat oil in a large heavy bottomed skillet over medium-high heat. Add the onions and saute for 3-4 minutes, stirring occasionally. Add the garlic and saute another minute. Add the carrots and rutabaga, cook stirring occasionally for another 2 minutes then add the cabbage. Toss and cook the vegetables for another 3-5 minutes, then add the cider, syrup, soy sauce, fish sauce and red pepper flakes. Stir to combine, and cook, stirring occasionally until the liquid is mostly evaporated, 5 to 10 minutes. If it the vegetables begin to stick, turn down the heat a bit.
Serve over cooked barley or rice topped with chicken, fish or tofu.
Maple Syrup-Roasted Parsnip Bisque
Maple Syrup-Roasted Parsnip Bisque
My friends Lisa and Eric Friedman were recently highlighted in Yankee Magazine. Lisa is a phenomenal cook and entertainer, running her own catering company The Wooden Spoon she also conducts fun cooking classes out of her house. When I saw this recipe for the Parsnip Bisque, I knew that it would be a winner! Try substituting the Sweet Chai syrup for half of the maple for a more exotic taste. You could also use the creme fraiche in place of the cream. Serves 8.
2-1/2 pounds parsnips, peeled and quartered
1/4 cup canola or sunflower oil
1 teaspoon kosher salt, plus extra to taste
1/2 cup pure maple syrup, divided
8 cups water
1 large carrot, cut into thirds
1/2 medium-size onion
1 small bunch flat-leaf parsley
2 bay leaves
1/2 teaspoon black peppercorns
1 teaspoon white pepper, plus extra to taste
2 to 2-1/2 cups heavy cream
Heat oven to 350 degrees. In a medium bowl, toss parsnips with oil, salt, and 1/4 cup maple syrup. Spread on a baking sheet and roast about 30 minutes, or until parsnips are golden brown and softened. As parsnips are roasting, bring water to a boil. Place carrot, onion, parsley, bay leaves, and peppercorns on a double layer of cheesecloth. Wrap and tie securely, and add to water. Bring to a boil; then lower to simmer 30 minutes.
Remove parsnips from oven and add to vegetable-infused water. Add remaining maple syrup, white pepper, and salt to taste. Simmer 20-30 minutes. Discard cheesecloth bundle. Using a food processor or immersion blender, puree parsnips and broth. Add cream and simmer another 10 minutes, or until slightly thickened. Season with salt and white pepper to taste.
Chicken and Dumplings
Chicken and Dumplings
All I can say is, Yum! Chicken and dumplings has to be comfort food at its very best. Adapted from Epicurious.com. Use a wide pot so the dumplings don't stick together. Serves 6.
For the soup
2 tablespoons sunflower oil, bacon fat or olive oil
1 (3-pound) chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 medium gold ball turnips, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock or low-sodium chicken broth
shoots
For the dumplings
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream
Heat the oil in a wide, heavy pot with a tight-fitting lid. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside. Add the onion to the pot and cook for 2 minutes. Add the carrots, turnip, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. Stir in the stock. Return the chicken to the pot, cover, and simmer for 15 minutes.
Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add the cream and mix until just combined. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the shoots.
Miso Soup with Maple-Baked Tofu and Udon Noodles
Miso Soup with Maple-Baked Tofu and Udon Noodles
Quick, satisfying and delicious this recipe easily comes together with the share ingredients after a hectic day at work. Serves 4.
5 oz (150 grams) udon noodles
2 tsp sunflower oil
2 cloves garlic minced
2 shallots sliced thin
1 quart chicken stock
2 carrots sliced thin
2 daikon radish sliced thin
2 cups chopped cabbage
8 oz mushrooms sliced thin
8 oz maple-ginger baked tofu, cubed
2 TB miso diluted in 1/4 cup of hot water
tamari or soy sauce to taste
Boil udon noodles according to package directions. Drain, rinse and set aside. Meanwhile,
heat the oil over medium heat in a large pot. Add garlic and shallots, saute for 2 minutes. Add chicken stock, carrots, daikon and cabbage. Simmer for 10 minutes. Add mushrooms and simmer for 10 minutes more. Add noodles and tofu and simmer until heated through. Remove from heat. Stir in miso and tamari. Taste and adjust seasonings.
Honey-Glazed Roasted Carrots and Parsnips
Honey-Glazed Roasted Carrots and Parsnips
From Epicurious.com. Serves 8.
2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
