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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.
Mashed Potato and Shallot Gratin
Mashed Potato and Shallot Gratin
Mashing together a variety of the colorful potatoes results in a pink to bluish hue. Adding cheese to the mix should appeal to the kid in all of us. Adapted from Epicurious.com. Serves 6.
2 TB butter or sunflower oil
3/4 cup minced shallots
3 lbs. mixed potatoes, peeled, cut into 1-inch cubes
8 oz cheese curds, room temperature
1/2 cup sour cream
1/2 cup whole milk
1 tablespoon chilled butter, cut into small pieces
Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and saute until soft and translucent, about 10 minutes, decreasing heat if necessary so as not to brown. Drain potatoes; return to same pot. Add cheese and mash well. Mix in sour cream and milk, then the shallots. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.
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.
Simple and Delicious Miso Broth
Simple and Delicious Miso Broth
Adapted from Miso: More than Food, Life. Suzanne Dionne. Makes 1 cup.
1 tsp miso
1 cup hot water or stock
1 tsp shredded black Spanish radish (optional)
1 oz cubed tofu (optional)
Dilute the miso in some of the hot water or stock then fill the cup with the remaining liquid. Garnish with daikon and tofu if desired.
Apple-Strawberry Crisp
Apple-Strawberry Crisp
This recipe is based on one from the Cooking with Shelburne Farms cookbook by Melissa Pasanen and Rick Gencarelli. I've substituted strawberries for blackberries to match the share contents, but this basic recipe really works well with so many fruits.
1 cup packed light brown sugar
3/4 cup packed dark brown sugar or maple sugar
1 1/4 cup whole-wheat pastry flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into 1/4 cubes
1/2 cup rolled oats (not instant)
3 pounds apples, peeled cored, and thinly sliced
3 cups frozen, unthawed strawberries
1/3 cup loosely packed cup light brown sugar or maple sugar
2 TB all-purpose flour
1 tsp ground cinnamon
Preheat oven to 350F. Using a food processor, pulse the light and dark brown (or maple) sugars, flour, cinnamon, nutmeg and salt together to combine. Add the butter and oatmeal and pulse just until the topping is gravelly with pieces of oatmeal still visible. Set aside.
In a buttered 9x13-inch baking pan or other shallow 3.5 - 4 quart baking dish, toss together the apples, strawberries, sugar, flour and cinnamon. Cover generously with topping, using your hands to squeeze together handfuls and pat them into place. Bake for 45-50 minutes until the topping is dark golden brown and the apples are soft.
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.
Braised Beets with Red Cabbage
Braised Beets with Red Cabbage
Also from Epicurious.com this preparation results in a beautiful, deep red hue. Makes a delicious side for fish, pork or poultry. Serves 6.
3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
salt and pepper to taste
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside. Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add salt, pepper, 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally, about 30 minutes. Taste and adjust seasonings. Transfer to bowl; top with parsley.
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Inspired from a recipe at Epicurious.com. As this recipe calls for beets, it will have a deep purplish-hue. If you don't think you'll like the color, use turnips, rutabaga, golden beets or winter squash instead. Serves 6-8.
Stew
2 TB sunflower oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken or vegetable stock
1 14 1/2-ounce can diced tomatoes, drained
2 TB fresh lemon juice
1 cup 3/4-inch cubes peeled beets
2 cups 1-inch cubes peeled potatoes
2 cups 3/4-inch cubes peeled carrots
Barley
1 cup barley
1 TB butter
1 TB sunflower oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
3 cups stock or water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
1/2 cup sprouted beans
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
