Pickled Cabbage

1 Head Winter Cabbage, Cut

2 Quarts Water

¼ cup Salt

1 Carrot, Diced or Julienned

The following ingredients smashed in a mortar, or ground or chopped fine.

4 cloves Garlic

4 Peppercorns

2 Bay Leaves

1 cup Cranberries (fresh)

1 teaspoon fresh Hot Pepper

1.      Prepare, chop or smash all veggies to start. Put them in a large bowl, you will need enough room to fit water over all.

2.      Bring Water & Salt to roiling boil. Pour over vegetables.

3.      Cover loosely & allow to cool.

4.      Strain water back into pot & bring saltwater to boil again.

5.      Pour over vegetables, cover & cool.

6.      Strain liquid again, boil & let cool by itself.

7.      Put veggies in glass container(s).

8.      Pour cooled salty liquid in containers to cover veggies.

9.      Cover tightly & store in a dark area, out of direct sunlight.

To Use: Rinse & soak in cold water for ½ hour or more. This will rinse some of the salt out. Serve as garnish with meat, fish or antipasto.

Potato Soup

4 cups peeled, diced Potatoes (about 2 pounds)

½ teaspoon Salt

1 Sweet Potato, Roasted, Peeled & smashed (about 1 cup)

4 Tbl unsalted Butter

3 Leeks, Split in half, Slice & Use white parts only.

!/4 cup Parsley, Chop

3 cloves Garlic, small Dice

1 small Carrot (about ½ to 1/3 cup) Diced

2 cups Chicken Broth

2 cups Heavy Cream

½ cup Cranberries (fresh) smashed in mortar or rough chop.

Salt & Pepper

1.      In a pot, cover potatoes & salt in cold water.

2.      Bring them to a boil, then shut off heat & set aside.

3.      In a pot sauté on low heat 2 Tbl of the butter with leeks & garlic and half of the Parsley. Cook to soften.

4.      Add Carrot & Chicken Broth to Leek mix & bring to boil. Once boiling, turn down to simmer.

5.      Add Sweet Potato & the Heavy Cream.

6.      Strain potatoes from step #1 & add to soup.

7.      Remove from heat. Add Cranberries, remaining Parsley and final 2 Tbl Butter.

8.      Salt & fresh ground Pepper to taste.

Caramelized Parsnips with Asian Pear

3 Parsnips (about ½ to ¾ pound) Wash but leave peel on.

2 Asian Pears

Butter

1.      Slice parsnips evenly, about ¼ inch thickness.

2.      In a pan over medium low heat, sauté parsnips with 2 Tbl Butter.

3.      Stir regularly & cook to evenly brown (about half to one hour depending on thickness)

4.      Peel & slice pears.

5.      When Parsnips are still al dente (firm not crunchy) add pears & ½ Tbl Butter.

6.      Cook another 10 minutes on medium heat until pears softer.

Serve over Acorn Squash

Baked Acorn Squash

Acorn Squash

Olive Oil

Salt & Pepper

1.      Cut into Quarters and remove seeds from squash.

2.      Heat oven to 400 degrees.

3.      Place Squash in a baking dish, skin side down.

4.      Sprinkle with 2 ounces of Olive Oil, ¼ tea Salt and ½ tea fresh ground pepper.

5.      Add ½ inch of water to baking dish and bake until tender. (About 1 to 1 ½ hours)

6.      Top with Caramelized Parsnip Pear.

Beets

2 pounds of Beets (about)

Balsamic Vinegar

Olive Oil

Salt & Pepper

1.      Wash Beets & cover in a pot with Water.

2.      Boil til knife slides in easily. (About ½ to 1 hour depending on size.)

3.      Drain & cool in cold running water.

4.      Cut ff both beet ends & slide off skins.

5.      Slice or dice Beets.

6.      Add ¼ tea Salt and ½ tea fresh ground pepper.

7.      Add 2 Tbl Balsamic Vinegar and mix together well.

8.      Add 2 Tbl extra virgin Olive Oil.

Use: Hot or Cold as a side dish or salad garnish. Suggestion, fresh Greens, Beets, roasted Walnuts, and Blue or Goat Cheese.

Rustica Sauce

2 cups Onion, diced

4 oz Bacon, sliced crossways

2 Tbl Butter

2 cups Carrot, diced

1 head Cabbage, chopped

¼ cup Parsley, chopped

2 cups Chicken Broth

Black Pepper

1.      In pot sauté Onion, Butter & Bacon over medium heat, until browned.

2.      Add Carrot & Parsley, stir & cook 5 minutes.

3.      Add Cabbage, mix to coat and wilt 10 minutes.

4.      Add Chicken Broth, increase heat to high.

5.      Once liquid is bubbling reduce to simmer 45 minutes to 1 hour.

6.      Taste & season with ½ teas Salt & ½ tea fresh ground pepper.

To use: Toss with a hearty whole grain or whole wheat pasta & sprinkle with Romano or Parmesan Cheese. Or, add more Broth and serve as a Soup.

Have Fun, Enjoy!

PORTUGUESE KALE SOUP

by Elspeth Pierson, Diary of a Locavore (check out the full story of these amazing local treats!)
Adapted from the recipe for Butternut Squash and Chocolate Brownies in Food & Wine, October 2005

Does it count as a vegetable serving if you eat two squash brownies for lunch? I certainly hope so. If it takes more like three or four, well then, so be it. I think you'll find these are well worth splurging for. The best part is that they're even easier to make than they are to eat.

5 ounces unsweetened chocolate
1 stick plus 3 tablespoons sea-salted butter
4 large eggs
2 cups granulated sugar
1 and 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 and 1/4 cups butternut squash puree (sugar pumpkin and other similar squashes will also work)
1 and 1/3 cups all-purpose flour*
3/4 teaspoon baking powder
1 cup high-quality, dark chocolate chips, like Ghiradelli's 60% Cacao

[*I haven't experimented yet with whole-wheat flour, but I plan to do half-and-half next time. Because the squash makes these brownies so moist and the chocolate makes them so rich, I have a hunch it's going to work. If you give it a try first, let us know.]
 

Source: Delia online

This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit (or farm raised by West Elm Farm, Pembroke, MA available at market and for farm pick up) for it so much the better.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course

Method

Wash the rabbit joints first of all, and place them (apart from the ribs, which don't carry much meat) in a large saucepan. Tuck in the onion and apple among the meat. Now remove the rind from the bacon, chop the meat up into 1 inch (2.5 cm) cubes and add that to the saucepan along with the bayleaf, a little salt and some freshly milled pepper. Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until tender.

When it's cooked, remove the rabbit pieces together with the bacon, apple and onion (with a draining spoon) and transfer them to the pie dish, sprinkling in the chopped prunes as well. Now mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in tiny (peanut-size) pieces, stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.

Now make up the suet crust pastry. Mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 1 inch (2.5 cm) wider than the top of the pie dish, and cut a 1 inch (2.5 cm) strip all round. Dampen the edge of the dish and press this strip around the rim of the dish. Now dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like. Make a small hole for steam to escape, then bake for 30 minutes or until browned.

Pumpkin Risotto

Serves about 6

3 cups fresh pumpkin, peeled and cubed (try squash puree, strained thru cheesecloth, as a substitute)
4 shallots, chopped
5 cups chicken stock
2 cups Arborio rice
1/2 teaspoons powdered saffron (optional)
1 cup dry white wine
1 tablespoon chopped fresh sage
1/4 cup grated parmesan cheese
salt & freshly ground black pepper, to taste

Wrap cubed pumpkin in foil and bake at 350 F for 30 minutes. While it is baking, saute shallots in a little white wine, water or stock. In a separate pan, bring the stock to a boil, then reduce heat to simmer. In a food processor, puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 cup stock, stirring constantly. After that is absorbed, add the rest of the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, parmesan, salt and pepper to taste. Serve with white wine and crusty Italian bread.

recipe source

Crunchy, salty and spicy with a hint of acidity, these toasted pumpkin seeds are a favorite treat at Halloween.  Of course, don’t leave toasted pumpkin seeds to Halloween alone; rather, toast the seeds of any winter squash, eliminating kitchen waste and providing wholesome, nourishing snacks for your family.

Ingredients

• seeds from one large pumpkin (about 1 cup)
• 1 1/2 teaspoon unrefined sea salt, divided.
• 1 egg white
• 2 tablespoons melted butter or clarified butter (see sources)
• zest of two limes
• up to 1 tablespoon chili powder

Equipment

• whisk
• mixing bowl
• parchment paper
• baking sheet

Method

1. Clean the pumpkin seeds, removing any extraneous pumpkin flesh or strings from them, give them a good rinse then cover them in warm water plus one teaspoon unrefined sea salt for eighteen to twenty-four hours.  After they’ve soaked for up to twenty-four hours, rinse them, drain them and pat them dry.
2. Preheat the oven to 450 degrees Fahrenheit.
3. Whisk the white of one egg and one-half teaspoon unrefined sea salt together until frothy, then stir in two tablespoons melted butter, the zest of two limes and up to one tablespoon chili powder.
4. Toss cleaned and rinsed pumpkin seeds in the mixture of egg white, salt, butter and spices until all the seeds are thoroughly coated.
5. Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer.
6. Bake in an oven preheated to 450 degrees Fahrenheit for approximately seven minutes, stirring about half-way through.

YIELD: about one cup.

TIME: eighteen to twenty-four hours (soaking), five minutes (preparation), seven minutes (bake time)

VARIATIONS: substitute cinnamon, allspice and ginger for chili powder and lime zest, or try curry powder or any other spices of your preferences.

From the Perfect Pantry
Brazil Food

JILO AND ONIONS
At the pousada, I watched Marcinha make this simple and delicious side dish; I've adapted her recipe slightly. The tart flavor makes a great accompaniment to a rich casserole or grilled meats. Jilo is available at many Latino and Brazilian markets here in the United States. Though it looks a bit like eggplant, it's firm inside, and does not get salted before cooking. Figure on one per person. Serves 6.

1 Tbsp olive oil
1 large or 2 medium onions, cut in half, then thinly sliced
6 jilo, stems removed, thinly sliced into rounds
1 clove of garlic, smashed
Kosher salt or sea salt, and fresh black pepper, to taste

Heat the oil in a heavy (cast iron) frying pan or skillet over low heat. When the oil is hot, sprinkle some of the jilo and onions on it. When those begin to brown, add more of the jilo and onions. Stir a bit, and let sit until just starting to brown. Add the remaining jilo and onions, along with the garlic. Keep stirring until all of the vegetables are a bit browned, and the onions are slightly caramelized and very soft. Season with salt and pepper, and serve hot.

serves 4-6

• For Eggplant Sauce:
• 3 Tbls olive oil
• 3 cloves garlic minced
• 1/8 – ¼ tsp red pepper flakes
• 1 28oz can plum tomatoes roughly chopped, I use 2 lbs fresh tomatoes
• 1 Tbls tomato paste (I like the tubes of paste you buy in the Italian isle so you don’t waste)
• 2 tsp red wine vinegar
• fresh black pepper to taste
• 1 Medium eggplant, peeled and cut into ½ inch dice
• 1 green bell pepper diced
• For Polenta:
• 1 ¼ cup cornmeal
• 3 ½ cups water
• ½ tsp salt
• 1 Tbls butter
• ¼ cup grated cheese
• minced fresh parsley

To make sauce, heat oil in a large skillet over medium heat. Add the garlic and the red pepper and cook 30 seconds. Do not let the garlic brown. Stir in tomatoes and their juice. Mix the tomato paste and vinegar, stir it in then stir in salt and pepper, bring to a boil. Add the eggplant and cover the pan. Cook 10 minutes, stirring occasionally. Add the bell pepper, cover again and cook 10 minutes more, or until the eggplant and green pepper are tender. If the sauce is watery remove cover and boil a few minutes more until thickened. Keep warm while making the polenta. To make the polenta, combine the cornmeal and water and salt in a medium saucepan. On medium-high heat bring to a boil, whisking often. When the cornmeal mixture begins to boil, whisk constantly until the polenta is the consistency of mashed potatoes and begins to pull away from the pot. Remove from the heat and stir in butter and cheese. Pour onto an oiled platter or cutting board about 10 x18 inches and let sit 20 minutes, or until firm enough to cut into 3 inch squares. Serve the polenta squares with sauce spooned over and sprinkled with parsley. I make large batches of the sauce and can it for winter. You can buy polenta all made in a tube in the pasta isle that makes this super easy. Also if you simmer sauce in a skillet and then drop in eggs and let them cook it makes a great breakfast. We like to make this for breakfast when we camp with the sauce I have already canned.

Yes, you can (and should!) grill cabbage. It gets a bit sweet, with crispy blackened edges and a slightly softened but still crunchy texture.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

·         1 head green, Savoy, or Napa cabbage

·         Olive oil

·         Salt

Preparation:

1.    Heat a grill to high heat. Meanwhile, trim cabbage and cut into 8 wedges, being careful to keep a bit of the core in each cabbage wedge so it holds together somewhat.

2.    Skewer each cabbage wedge onto a grill-proof skewer. Brush cabbage wedges lightly with olive oil and sprinkle with salt.

3.    Place skewered cabbage wedges on a hot grill and cook until the edges or blackened and crispy and center of the cabbage wedges are warm, turning to color all sides, 10 to 15 minutes.

4.    Serve hot, warm, or at room temperature. You can serve the grilled cabbage as wedges or remove it from the skewers and chop before serving

Note: We like to add some pressed garlic to the oil and a few sprinkles of aged balsamic vinegar before grilling…a splash just before serving might be nice too!