Enjoy our current and previous recipes of the month! We also have curry dip.

Edamame Spread On Grilled Bread

Ingredients:

1 bunch of fresh Edamame or (1 box frozen cooked according to directions)
Should give you 2 cups
8 oz. mild goat cheese
4 oz cream cheese
2 T. light cream ( optional)
Salt and Pepper
.5 – 1 tsp cumin
3 cloves of mashed garlic

Rustic bread, sliced, brushed with olive oil and grilled.

Heat water in a medium sized pot to boiling. Add Edamame and cook 10 minutes. Remove from water, cool and remove from pods. You should have about 2 cups

Puree Edamame, Goat Cheese, Cream Cheese and garlic in the cuisinart. If very stiff add the 2 T. of cream. Add Salt and Pepper and cumin to taste.

Grill the bread and spread the mixture on top. Garnish with freshly ground pepper.
Also yummy with sliced ripe tomatoes on the top.

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Vermont Apple Pie

Crust:

6 T. Chilled Butter
4 T. Chilled Crisco
2.25 cups of all purpose flour
.5 tsp salt
4 – 6 T ice water

Put flour and salt in Cuisinart. Blend. Add crisco and butter in chunks. Blend til crumbs form. Slowly add water through the top. You may only need 4 T depending on the weather. Blend just until the crust comes together. Remove from the bowl and finish forming with your hands.

Flatten into 2 equal circles. Wrap in plastic wrap and refrigerate overnight.

Filling:

3 lbs of apples (used Granny Smiths and Pink Lady Apples this time. No rules on this one but I like apples that hold their shape.)
1.5 T fresh lemon juice

2 T flour
.5 cup dark brown sugar
1.5 T fresh lemon juice
.5 tsp cinnamon
.5 tsp allspice
.25 tsp ginger
.25 tsp nutmeg
.25 tsp cloves
4 tsp butter, unsalted

Peel and core apples. Slice thinly and place in a large bowl. Toss with the lemon juice.

In a small bowl mix the rest of the ingredients, except the butter. Toss with the apples.

Roll out the bottom crust to fit a 9 inch pie plate. Mix 1.5 T each flour and sugar and spread evenly on the crust.
Fill with the apples. Dot with the butter.

Roll out the top crust and place on top. Crimp the edges. Make a few cuts in the top to let the steam out and to see when the juice is flowing.

Set the oven to 375. Place a sheet pan on the rack. When the oven has reached its temp place the pie on the sheet pan. Bake for 20 minutes at 375 then turn the temp. down to 350. Bake until the juices are running and the crust is golden. Usually 40 or 50 minutes more depending on you oven. If the crust starts to burn cover with a piece of tin foil.

Let cool a bit before cutting.

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Grilled Mexican Corn Salad

This summer salad makes great use of the bounty of sweet corn this time of year, and tastes great with most summer foods including grilled meat.

Ingredients:

10 ears of corn, peeled

1 red pepper, small dice
.5 cup of mayonnaise
1 lime: zest and 3 T. juice
1 lemon, .5 tsp zest and 1 T. juice
3 T olive oil
.5 tsp Dijon mustard
1 clove of garlic, pressed
1/8 tsp cayenne
4 oz. Queso Fresco cheese, small dice
4 oz Manchego cheese, small dice
.5 cup chopped Italian Parsley
.5 cup chopped Cilantro

Bring a pot of salted water to a boil. Add corn , remove from the heat and let sit covered for 5 minutes. Drain and let cool slightly.

In a bowl, whisk the mayonnaise, lime and lemon zests and juice, 1 T olive oil, mustard, cayenne. Season with salt.

Heat the grill. Brush the corn with the 2 T. of olive oil. Grill over high heat until charred on all sides. Transfer to a plate and cool. Cut the kernels from the corn.

Toss the corn with the red pepper and the sauce. Add the two cheeses, parsley and cilantro. Toss again. Season with salt and pepper.

10 – 15 servings

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Blueberry Pie

July is blueberry month here in Vermont, and what better way to celebrate the advent of this tasty fruit is with blueberry pie!

Ingredients:

Crust :
2 cup all purpose flour
1 T. sugar
1 tsp salt
6 T unsalted butter
4 T Crisco
5 – 6 T. ice water

Filling:
6-7 cups of blueberries
juice and rind of one lemon
3/4 cups of sugar
3 T tapioca
.5 tsp mace

Combine flour, sugar and salt in Cuisinart. Blend. Add butter and crisco. Pulse til just blended. Add ice water by the T. until it starts to come together. Gather into a ball. Divide in half. Make 2 rounds, wrap in waxed paper and refrigerate 2 hours or overnight.

Combine the filling ingredients in a large bowl and toss.

Roll out the bottom crust 2 inches larger than your pie plate. Lay in pie plate. Fill with blueberry filling. Roll out top crust and cover. Crimp edges. Cut vents in the top.

Beat 1 egg yolk with 1 tsp water. Brush the top of the pie. Sprinkle with sugar.

Bake on a sheet pan in a 400 degree oven approximately 50 minutes.

HALF WAY THROUGH COVER WITH TIN FOIL AS THE EGG WILL BROWN THE CRUST QUICKLY.

Serves 8 – 10

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Moroccan Cous Cous, With Spiced Honey Citrus Dressing

Moroccan Cous cousHere’s a great side for the warm season with an exotic Moroccan twist. Serve with grilled meat or bring it to your next pot luck for a pasta salad with “wow” factor.

Ingredients:

1.5 cups of Israeli Cous Cous
4 tbl butter

.5 tsp ground cumin
.25 tsp ground cardamon
.25 tsp ground cinnamon
2 lemons, or .25 cup of juice
1.5 tsp orange zest
1 tbl fresh ginger minced
1 tbl honey
.25 tsp turmeric
3-4 tbl Lemon infused olive oil or olive oil with 1 Tbl. lemon rind
salt and pepper to taste

1 red pepper, chopped
1 red onion, minced
10 dried figs or dates, sliced
10 dried apricots, sliced
.5 cup raisins
1 orange, chopped
.5 cup cilantro, fresh, chopped

1 cup pistachios, toasted

Cook the cous cous by first sautéing it in a pan with the butter until it starts to have some color, stir often. Then add 2 cups of water. Cook covered for 10 minutes, stirring occasionally. Remove from heat and let it sit for another 10 minutes.

Chop and slice the pepper and fruits. If the figs or apricots seem very dry you can let them rest in some warm water to soften. Drain before you chop.

Mix the dried spices and oil. Combine everything but the pistachios.

Transfer to a serving bowl. When ready to serve top with the pistachios. Can add chopped cilantro as a garnish as well.

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“Luke’s Rosti” a la Sharon

May Recipe of the Month: I just got back from the most amazing trip to South Africa. Yes, it’s very far away, but what a beautiful world it is there. We spent a week in Cape Town and another on Safari, a dream come true for me. There were 4 of us traveling together, so while we were in Cape Town, we hired Cape Fusion Tours and the world’s most fabulous guide, Anine Moore to take us around. Not only did Anine show us the highlights, she also told us what to do and where to eat on our free days.

So on Saturday morning we went to the farmers market in the old Biscuit Mill. First we found Espresso Lab for great coffee, and then went searching for Luke’s Rosti in the open food area. I cannot tell you how many choices there were, including champagne and oysters for breakfast, but we had our instructions and did as we were told. This was a wonderful treat. We had to wait in line, of course, but it did not take too long and I loved watching the process happening right in front of me. I had the Salmon version, while my friend Angie had the sautéed mushrooms. They were both wonderful.

So here goes. And before I go any farther, let me say that you need a seasoned pan to make the rosti. If you have made crepes before, you know that you always have to toss out the first one because it sticks. I found the same process with this technique. As you need the cake to slip out of the pan you might need to make one first and wipe out the pan to get the right balance of oil.

Ingredients:

1.5 lbs of potatoes, grated. I used a mix of red and Yukon gold. And if you are going to have to toss the first batch grate another half-pound. Lightly toss with salt and pepper.
Enough olive or safflower oil to lightly grease the pan, plus more for the second round.
2 tsp butter
4 eggs
6 oz smoked salmon
scallions or chives for garnish1 recipe Hollandaise sauce (recipe follows)

Grate the potatoes and move to a bowl. Add a small amount of salt and pepper.

Lightly grease an 8 inch skillet with oil and 1/2 tsp of butter. When the oil is hot and the butter is bubbling, add 1/4th of the potatoes, about a large handful. Flatten with a spatula and cook on medium heat for about 5 or 8 minutes. I covered with a lid to cook through.

If you are good at flipping, go for it. I put a large plate over the pan and flipped the rosti onto that. Then I added a drizzle of oil and flipped the cake back into the pan and cooked for another 5 minutes or until I could see it was browned at the edges and cooked through. Slide onto a plate.

While that was cooking I made the Hollandaise sauce, see recipe below.

Poach 4 eggs. Using egg poaching pans or the swirling water technique.

Assembly: With the rosti on the plate cover with 2 slices of smoked salmon. Place the egg in the middle. Pour the hollandaise over the egg and top with sliced scallions or chives. Voila!

Serves 4

Hollandaise Sauce

4 egg yolks
2 Tbl. fresh lemon juice
1/2 tsp salt
Dash of Tabasco
1/2 cup , 4 oz, unsalted butter, melted and bubbling.

Blender method: with the metal blade in place, add the egg yolks, lemon juice, salt and tabasco into the beaker. Process for 3 seconds and add the bubbling melted butter in a slow stream. The butter must be bubbling or it will not emulsify. Makes about 3/4 of a cup.

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Passover Matzo Balls

I am sending this early so that you can all try these Matzo Balls for the holiday. They float!  My mother’s recipe and her holiday china!

Matzo BallsIngredients:

5 whole eggs plus one yolk
1/4 cup of plain seltzer
1 tsp salt
dash of ground pepper
1 cup matzo meal
1/4 cup vegetable oil
1 T. finely chopped parsley
1/8 tsp ground ginger
1 T matzo cake meal

Beat the eggs and yolk lightly until well combined. Add the seltzer, salt and pepper. Mix. Add the rest of the ingredients and stir until combined. The batter will be sticky.

Cover with plastic wrap and refrigerate overnight.

Fill a wide sauce pan with a good fitting lid with water, 2/3 of the way up. Add some kosher salt and bring to a boil.

Once the water is boiling, coat your hands with a bit of vegetable oil. Form the matzo balls using a large soup spoon. Roll in your hands and drop into the water. Oil your hands as needed. Once you have used all of the batter, cover with the lid and bring back to a boil. Once it is boiling turn the temperature down and:  DO NOT LIFT THE LID FOR 2 HOURS

Once they are done remove to a glass pyrex dish to cool. They can be frozen or kept in the refrigerator for 2 or 3 days before adding them to your chicken soup.

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Winter Salad For 6

Winter SaladI like to have a large salad for lunch. However, I often find that by 4 p.m. I am hungry so I have been looking for ways to solve this problem, besides 6 slices of buttered toast! In the last few months there have been lots of magazine articles featuring salad bowls. Or more “Stick to Your Ribs Salads” as I now call them. I have tried lots of them and have come up with a favorite. Of course you are free to add other things, different grains, squash, dried fruit,  etc, but this is my current winter salad lunch.

Ingredients:

1 cup of Farro
1.5 l bs of butternut squash. Peel and remove the seeds.
1/3 cup toasted chopped nuts ( almonds, walnuts ) or pipitas
1/2 to 1 cup of crumbled feta or goat cheese
1/3 cup of dried cranberries
1 head of Frisee
1 head of Escarole
1 head radicchio
or greens of your choice

Heat oven to 425 degrees

Farro: Cook according to package directions. Let cool.

Squash: Cut into half inch squares. Toss in a large bowl with 2 T. olive oil and 1/4 tsp each salt and pepper. Turn the squash out onto the baking sheet, and spread to a single layer. Line a baking sheet with foil and coat with cooking spray. Bake for 20 – 25 minutes, tossing during baking. Let cool. The squash shrinks while baking.

Prepare cheese and nuts.

Wash lettuce, tear into pieces and place in a salad bowl, or make 6 individual plates.
Add the squash, farro, chopped nuts and cranberries either by tossing or arranging artistically.
Place cheese on the top

You can use any of your favorite salad dressing, but I just found this one in the Nov./Dec. issue of Eating Well and love it with this mix.

Burnt Honey Vinaigrette

3 tbl honey
5 tbl white wine vinegar ( I used Champagne)
1 tbl finely chopped Shallot
2 tsp Dijon Mustard
.5 tsp each salt and pepper
5 tbl extra virgin olive oil

Cook honey in  a medium pot over medium high heat, swirling and scraping down the sides , until it turns a deep amber and smells caramelized. About two minutes. Watch it carefully so that it does not burn or boil over.

Remove from the heat and whisk in the vinegar. Next whisk in the shallot, mustard, s&p. Slowly whisk in the oil.

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Turkey Chili

What a cold snap we have had. Too many days below zero. I needed something to warm me up so made this for Sunday night Supper, and invited the neighbors in.

Ingredients:

2 turkey drumsticks
1/4 cup olive oil
1 Spanish onions, diced
3 stems of celery, diced
2 carrots, diced
2 cloves of garlic
2 bay leaves
1 to 1.5 tsp Chipotle chili powder
1/2 ro 1 tsp Garam Masala
1/2 to 1 tsp Cumin
1/4 to 1/2 tsp Cinnamon
salt and pepper to taste
1.5 tsp honey, I prefer wildflower

1/2 cup of coffee
1 cup of red wine
1 can, 28 oz, organic diced tomatoes
1 can of pinto beans , drained
1 can of great northern beans, drained

Sides optional: sour cream and chopped cilantro

You will need a dutch oven baking dish with lid.

I always like to give you an option with the spices. I went with the larger amount because I like a little heat. But I have friends who do not.

Heat the oil in the dutch oven on top of the stove. Season the drumsticks with salt and pepper and brown on both sides. Remove from the pot to a dish for holding

Brown the onions in the remaining oil. Then add the garlic, celery and carrots and continue browning another minute or two. Mix in the spices. I added the honey when it came out of the oven as it needed a bit of sweetness to balance the tomatoes and spices.

Add the coffee, wine , tomatoes and drained beans to the pot. Stir everything together. Put the turkey drumsticks back in the pot and cover with the sauce and beans. Bring to a boil. Put the lid on the pot and place in a 350 oven for 2 hours or until the turkey meat falls off the bone.

Serve with a salad and bread, with optional sour cream and cilantro on the side.

Serves 6

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