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HEATHER'S FALL HARVEST PUMPKIN SOUP
HEATHER's FALL HARVEST PUMPKIN SOUP
1 pie pumpkin, about 3 lbs
2 medium or 3 small white turnips
1 or 2 fennel bulbs
1 onion
3 cloves garlic
3 Tbs olive oil
1 qt chicken or vegetable broth
1 qt water, as needed
Fresh or dried herbs to taste: thyme, sage, parsley, fennel greens
Pinch or red pepper flakes
Salt & pepper
Preheat oven to 350; cut pumpkin in half, place in baking pan cut side down, add 2 inches water. Bake until tender, about an hour. Cool to handle, discard seeds, scoop out flesh and chop up a bit if it's in large pieces. Set aside for now.
Now you could make a nice vegetable stock with the pumpkin shell, and the parings from the onions, fennel, and turnip. Cover with water in a large stock pot and simmer 15 minutes. While this cooks, you can chop and sauté the vegetables.
Dice the turnip, fennel bulb, and onion. Mince the garlic.
Heat olive oil in large soup pot, add onion, sauté 5 minutes; add the rest of the vegetables and sauté until fragrant and slightly browning. Add the salt, pepper, and seasonings. Stir around a couple of minutes, and then add in the pumpkin. Set a mesh strainer over the pot and very carefully pour in the vegetable stock. Simmer about 30 minutes, adding more stock or water as needed.
This can be a thick chunky soup or a velvety smooth puree, so add as much broth or more water as needed to make the desired consistency. A splash of cider is also lovely. Puree if you wish.
Garnish with fresh snipped parsley/fennel greens and/or some roasted pumpkin seeds.
Roasted Vegetable and Barley Stew
Roasted Vegetable and Barley Stew
The sweetness of the parsnips and cabbage really come out with roasting. Soaking the barley for at least 6 hours is crucial to having it cook faster. As this is a hearty stew, you may want to make it later in the week when the weather turns cold and rainy again. Serves 4-6.
4 slices of bacon
1 small onion, sliced thin
1/2 head of savoy cabbage, roughly chopped into 1 pieces w/leaves separated
1 tsp. salt
1 lb. potatoes, scrubbed and diced into 3/4 cubes
1 1/2 lb. parsnips, peeled and cut into 3/4 pieces
1 TB olive oil
1 cup pearled barley, rinsed, soaked over night and drained
4 cups vegetable stock
2 TB balsamic vinegar
2 TB maple syrup
2 TB chopped fresh basil or parsley, -or- 1 tsp. dried rubbed sage
salt and freshly ground pepper to taste
Preheat oven to 450F. In a large heavy-bottomed pot, cook bacon over medium heat. When bacon is finished cooking, remove, cool, crumble and reserve. Increase heat to medium-high. Add sliced onion to hot bacon fat and cook for 1-2 minutes, stirring occasionally. Add half of the cabbage pieces, sprinkle with 1/2 tsp. salt and toss to coat. Cook, stirring occasionally until the cabbage begins to wilt (3-5 minutes). Add remaining cabbage, sprinkle with remaining salt and toss with already warmed cabbage. Once the new cabbage begins to wilt, add potatoes and parsnips and toss to coat. Pour mixture onto large cookie sheet or sheet pan. Roast in hot oven for approximately 30 minutes, tossing veggies every 10 minutes. 15 minutes into the cooking time, sprinkle veggies with vinegar and maple syrup and toss to coat. Continue roasting.
Meanwhile, heat olive oil in clean heavy-bottomed pot over medium-high heat. Add drained barley and cook, stirring frequently, for about a minute. Add broth, bring to boil, cover and simmer until barley is al dente, about 30 minutes. Add roasted vegetables and reserved crumbled bacon to the cooked barley. Add dried or fresh herbs and stir to combine. Season to taste. Serve warm with crusty bread.
Italian Cauliflower
Italian Cauliflower
Here's Heather's favorite quick Italian cauliflower dish. This is best when the cauliflower is just tender, not mushy. Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.
1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley
Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.
Caramelized Onion Pizza
Caramelized Onion Pizza
Jessica Cole, one of our Summer Share members, emailed me the recipe for this amazing sounding pizza the other week. She said that the anchovies are optional. Though, they would add a terrific depth of flavor if you include them.
1/2 recipe pizza dough (see Recipe from Heather in July 2nd Newsletter)
3-4 onions, sliced
small bunch sage, chopped
5-6 anchovies, chopped (optional)
6 oz chevre
Preheat oven to 500F. Cook down the onions, sage and anchovies in a medium pot set over medium heat until they are soft, brown and very sweet. This should take about 30-40 minutes. Roll out the pizza dough and pre-bake the crust in the oven for 3-7 minutes, just until it is cooked but not browned. Spread the mixture over the crust and top with chunks of the goat cheese. Put it back in the oven for a few minutes to heat the cheese. Serve with a green salad and tomatoes on the side.
Potato Kale Soup
Potato Kale Soup
Heather thinks this soup is even better the next day, or made early and heated again just before serving. Serves 4.
1 bunch kale
4 TB oil
salt & pepper
1 medium onion diced
3 cloves garlic minced
1/2 lb. spicy sausage, crumbled or chopped - optional
red pepper flakes to taste
4 medium potatoes, cut into 1-inch cubes
water
1 quart milk
Wash kale and strip leaves from stems. Chop the kale leaves nice and small. Heat one tablespoon of the oil in a large stockpot over medium-high heat. Add one clove of the minced garlic, and saute for one minute. Add kale with a pinch of salt and saute until bright green. Remove kale to another bowl.
Heat the rest of the oil in the same pot, add onions and remaining garlic with (optional sausage), salt, pepper and red pepper flakes to taste. Saute until fragrant and browning, about 5-10 minutes. Add potatoes and saute briefly together. Add water to just cover potatoes. Bring to a boil and simmer until the potatoes are falling apart tender. Remove from the heat and mash the potatoes with the back of a spoon to make a thick base. Add kale and enough milk to make a creamy soup; taste for salt and pepper. Bring to a very gentle simmer and cook about 15 minutes longer.
Hearty Greens, Squash and Pepper Stew with Beans and Olives
Hearty Greens, Squash and Pepper Stew with Beans and Olives
This one is adapted from an Epicurious.com recipe. Serves 4.
3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.
Baked Winter Squash and Apples with Maple Syrup
Baked Winter Squash and Apples with Maple Syrup
Serve this yummy dish with grilled sausage or spoon over cooked wheat berries or barley. Adapted from Epicurious.com. Serves 12 as a side.
2 1/2 to 2 3/4 pounds winter squash (about 2 medium), peeled, seeded, cut lengthwise into 8 wedges, then crosswise into 1/4-inch-thick slices (about 6 cups)
2 pounds apples, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried cranberries
Freshly grated nutmeg
3/4 cup maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 tsp cider vinegar
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and cranberries in buttered 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and cider vinegar in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
Meatless Red Flannel Hash
Meatless Red Flannel Hash
This recipe is from Barbara Kafka's Vegetable Love cookbook -- delicious with eggs your favorite way! Serves 4 as a side dish.
3/4 lb. whole beets, trimmed and scrubbed
2 large floury potatoes, scrubbed
2 tablespoons butter plus 1 tablespoon, melted
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
16 fresh sage leaves, cut into thin strips
2 teaspoons kosher salt
7-8 grinds fresh black pepper
1 tablespoon red wine vinegar
Roast beets until a knife easily slips into the flesh. When just cool enough to handle, slip off the skins and coarsely chop. Place the potatoes in a 3-qt saucepan with water to cover. Bring to a boil over high heat. Cook until just tender, about 25 minutes. Drain and refrigerate until cold. Remove the skins and cut into 1/2 inch cubes.
Heat 2T butter and the oil in a 10-inch nonstick frying pan over medium-high heat. Add onions and cook until translucent, about 5 min. Add sage and cook until wilted. Add the potatoes and cook until brown, about 15 minutes. As the potatoes begin to brown, use a spatula to turn, rather than stirring, so the potatoes don't turn to mush. When the potatoes have browned, add the beets, salt and pepper, folding them in with the spatula. Continue to cook for about 10 minutes. Pour in the vinegar and 1/4 cup water or stock. Cook for 2 minutes, or until the liquid is absorbed. Pour in another 1/4 cup water or stock and cook until the liquid has been absorbed once more.
Place an oven rack on the 2nd level from the top and set oven to broil. Center a 9-10 inch glass pie dish over the skillet. Holding the pie dish in place, flip the skillet over, turning the hash out into the pie dish. Press down into an even layer. (The hash can be made ahead at this point and refrigerated. Bring to room temperature before continuing.) Brush the top of the hash with the melted butter. Broil for 10 minutes, or until the top is crusty and nicely browned.
Cornbread and Kale Stuffing
Cornbread and Kale Stuffing
Adapted from Epicurious.com. I like adding about a pound of sausage. The Winding Brook Farm in the share would be ideal. Serves 8.
1 lb. mild breakfast pork sausage, crumbled (optional)
2 large onions, chopped (about 4 cups)
1 small turnip or rutabaga, chopped fine
8 tablespoons unsalted butter
1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
about 4 cups corn bread for stuffing
1 tablespoon crumbled dried sage (or 2 TB minced fresh)
If including sausage, fry until mostly brown in a large skillet over medium heat. Drain, remove from pan and reserve. In the same pan, cook the onions and the turnips with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread and reserved sausage, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)
To cook, either stuff the bird, or place in a well-buttered casserole dish. You may find that you fill the bird and still have enough to bake in a casserole dish. Drizzle stuffing in dish with 2/3 cup stock and 1/2 cup of turkey pan juices. Bake in a 325F oven for approximately an hour.
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Thinking about Mardis Gras got me thinking about New Orleans, which got me thinking about gumbo. You can actually do this pretty locally. My husband Bob, who is in the kitchen now, is using sausage from Maple Wind farm, Pete's stock, and chicken from my neighbor. We subbed celeriac for the celery, frozen chives from my garden for the green onions, and also hit the freezer for parsley and peppers. Recipe adapted from The Chicago Tribune Cookbook. Serves 8.
1/3 cup vegetable oil
1 chicken, about 4 lbs, quartered
1/2 cup flour
1 pound andouille or kielbasa, cut into 1/4 inch-thick-slices (or crumbled)
2 cups each, chopped onion, chopped celery
1 cup chopped green onions
1/4 chopped parsley
5 large cloves garlic, minced
2 quarts chicken stock
3 bay leaves, crumbled
2 1/2 tsp salt, or to taste
1 tsp each: dried leaf thyme, freshly ground black pepper, or to taste
1/4 tsp cayenne pepper, or to taste
2 1/2 to 3 TB file powder
cooked rice or barley
hot pepper sauce to taste
Heat oil in a 7 or 9 quart heavy Dutch oven over medium heat. Add chicken quarters in single layer. Cook until brown on all sides. Remove and reserve chicken. Add flour to hot oil and stir until smooth. Cook and stir constantly, over medium-high heat, until roux is the color of cinnamon. Remove from heat. Stir in sliced sausage, yellow onions, celery, green onions, green pepper, parsley and garlic. Cook and stir over medium heat until vegetables are crisp-tender, about 10 minutes.
Stir in 1/2 cup of the chicken broth, scraping up brown bits from bottom of the pan. Stir in browned chicken, bay leaves, salt, thyme, black pepper and cayenne pepper. Stir in remaining broth. Heat to boil over medium heat. Skim off surface scum. Reduce heat to low; simmer, uncovered until chicken is tender, 35-45 minutes. Taste and adjust seasonings.
Remove chicken pieces from gumbo. Skim all fat from surface of gumbo. Remove skin and bones from chicken and discard. Shred chicken and add back to pot. Reheat to boil. Remove from heat; let simmer die down. Add file powder and stir. Let stand 5 minutes. Serve in soup bowls over rice or barley. Pass the hot pepper sauce.
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