Braised Savoy Cabbage with Chorizo
This versatile winter dish adapted from a Alice Waters recipe is delightful tossed with spicy Chorizo or diced bacon.
Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 onion, peeled and diced
2 garlic cloves, chopped
1 bay leaf
½ cup white wine
½ cup chicken broth or water
½ pound Chorizo sausage, cooked and crumbled into bite-size pieces
Sea salt and fresh ground pepper
Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.
2. Heat olive oil in a heavy pan. Add onions and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, garlic and a dash more salt. Cook for another minute and then stir in cabbage and white wine.
3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Add in crumbled Chorizo sausage, and season to taste with salt if needed.
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Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers
Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.
Ingredients:
1 pound rigatoni pasta
1 jar Nonna Pat’s marinara sauce
1 pound chicken Italian sausage
¼ cup olives, pitted and sliced (optional)
2-3 tablespoons capers, rinsed
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving
Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook chicken Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, marinara sauce, capers and olives (if using), along with butter, tossing to combine. Add a little of the reserved pasta cooking water if pasta mixture is dry. To serve, sprinkle with fresh parsley and grated Grana cheese.
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Matsutake Mushroom Stir-Fry with Black Rice
Topped with quail egg and a sprinkling of toasted sesame seeds, this delicious recipe comes courtesy of Wei Kitchen.
Ingredients:
1 cup Venere black rice
1 pint Matsutake mushrooms, cleaned and sliced into quarters
1 bunch green onion, diced, with white and green parts separated
2-4 tablespoons shallot oil
1 teaspoon sesame oil
2 tablespoons soy sauce
2 cups F&L chicken stock
Sea salt and fresh ground pepper
Pickled or soft-boiled quail eggs (see recipe and method)
Toasted black sesame seeds
Method:
1. Pour shallot oil into a large, hot sauté pan on high heat. Add mushrooms to pan and cook for 2-3 minutes until softened and beginning to brown. Add in the white pieces of green onion, sesame oil, and soy sauce. Mix well and distribute mixture evenly across bottom of pan.
2. Carefully spoon rice evenly over your layer of vegetables Pour chicken stock into pan. Sprinkle with salt and pepper, cover, turn heat down to low and let simmer for 25 minutes or until rice is completely cooked and all stock has been absorbed by the rice. (Check the rice after 15 minutes to make sure bottom of rice is not burning and to mix evenly.)
3. Add the remaining green onion (diced green stalks) and mix well. Top each serving with your choice of pickled, or soft-boiled quail egg and a generous sprinkling of toasted black sesame seeds. If desired, drizzle lightly with Wei Kitchen shallot oil.
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Asian Slaw with Shallot Oil & Amber Vinegar
Fresh and light, this Vietnamese-style salad is beautifully accented by a shallot oil and amber vinegar dressing.
Ingredients:
2-3 cups thinly-sliced Savoy cabbage
1 cup cherry tomatoes
¼ cup thinly-sliced green onion
1 Chantenay carrot, peeled and shredded
1 cucumber, peeled and sliced
¼ cup crushed peanuts
¼ cup crispy fried shallots (see recipe)
Dressing:
3 tablespoons shallot oil
¼ cup amber vinegar
Sea salt and fresh ground pepper
Method:
1. Place cabbage in a serving bowl followed by all other prepared vegetables.
2. Mix together amber vinegar and shallot oil and pour onto salad right before serving. (Salad can be made up to a day in advance if not dressed.) Garnish top with peanuts and shallot crisps after tossing.
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Popcorn with Shallot Oil
Another fantastic recipe from Wei Kitchen: It’s the perfect snack to munch on while waiting for trick or treaters!
Ingredients:
3 tablespoons shallot oil
½ cup popcorn kernels
Salt, to taste
Method:
1. In a large heavy-bottom saucepan, heat shallot oil. Once hot, add 3 popcorn kernels and cover with the lid. After the 3 kernels pop, add in remaining kernels.
2. Cover with lid and gently shake pan while popcorn cooks. You should hear frequent popping. When popping sounds become less frequent (more than 2-3 seconds between pops), remove pan from heat and transfer popcorn to a bowl. Season with salt and additional shallot oil to taste.
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Roasted Pumpkin Seeds
Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!
Ingredients:
Seeds from 1 Winter Density or other pie pumpkin
2 tablespoons olive oil
2 teaspoons brown sugar
2-3 teaspoons sea salt
Method:
1. Preheat the oven to 300°.
2. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. (Don’t blot with paper towels; the seeds will stick.)
3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
4. Toss the seeds with olive oil and brown sugar and a generous sprinkling of sea salt. Return to the oven and bake until crisp and golden, about 20 more minutes.
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Tomato-Cilantro Chop Salad
Tossed with chopped tomatoes, cilantro and peppers, this zippy salad is light and fresh.
Ingredients:
2-3 cups Mesclun greens, washed and dried
1 cup cilantro, finely chopped
4-6 Stupice tomatoes, washed and diced
2 sweet peppers, seeded and diced
½ cup high-quality olive oil
2 tablespoons sherry vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. To prepare vinaigrette: Whisk olive oil, vinegar and garlic together, seasoning with salt and fresh ground pepper to taste.
2. In a large bowl, toss together tomatoes with greens, peppers, and cilantro. Drizzle with vinaigrette and toss to coat. Season with additional salt and ground pepper as desired.
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Pear-Cranberry Galette
This country-style tart allows ripe fall pears to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Ingredients:
Farm & Larder galette dough, chilled
4 Olympic Asian pears
1 cup fresh cranberries, washed
1 tablespoon plus 1 teaspoon cornstarch
5 tablespoons brown sugar
Pinch ground cinnamon
Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the cranberries and sprinkle in the cornstarch, brown sugar and cinnamon and toss until the fruit is evenly coated. Set aside.
2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all patch it up with your fingers and a dab of ice water.)
3. Arrange the fruit filling in a mound in the center of the dough, leaving a 2-inch border. Dot the fruit with the butter, cut into small pieces. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the pears and cranberries are juicy and tender and the crust is golden brown.
4. When the tart is done remove it from the oven and transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.
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Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.
Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
1 head each Little Gem, baby Romaine and Butter lettuce, rinsed, patted dry with a paper towel and coarsely chopped
1 cup raw hazelnuts
½ cup crumbled blue cheese
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. To toast hazelnuts: Preheat oven to 350°. In a baking pan toast hazelnuts in one layer in middle of oven 10-15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely. Coarsely chop.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. To assemble the salad: Arrange lettuce on a large platter and then top with beet slices. Top with crumbled blue cheese and chopped hazelnuts, then drizzle with the vinaigrette.
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Fall Vegetable & Heirloom Bean Soup
A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.
Ingredients:
4-6 cloves F&L garlic confit, plus 2 tablespoons of the accompanying olive oil
2 leeks, trimmed of tough tops and ends, then diced
2 cups Flageolet beans, rinsed and soaked in a large stock pot of water overnight
½ Delicata squash, peeled, seeded and chopped into bite-sized cubes
1 cup French fingerling potatoes, washed and chopped into bite-sized cubes
2 cups heirloom tomatoes, seeded and chopped
8 cups F&L chicken stock
F&L bouquet garni
Sea salt and fresh ground pepper
Method:
1. Drain beans, rinse and set aside. Rinse out the stock pot and place it on the stove, turning the heat to medium-high. Add leeks and garlic confit cloves, drizzling with the olive oil. Cook until leeks are translucent, mashing the garlic up with the back of a spoon while you stir.
2. Once leeks are cooked, add in beans, chicken stock, and the bouquet garni. Generously season with salt and pepper. Bring soup to a boil, then lower the heat and simmer 25-30 minutes, until the beans are almost done. Add in squash, potatoes and diced tomatoes and bring soup back to a boil, then lower the heat and simmer for 15-20 more minutes, until the vegetables and beans are tender. Check for seasoning and add more salt and pepper if necessary.
3. Before serving, remove bouquet garni. Serve with grated Parmesan cheese and sliced whole grain bread on the side.
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