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.

1. Heat a sauté pan large enough to hold both the fish and the broth over medium high heat and film the bottom with olive oil.
2. Season both sides of the fish with salt and pepper and sear on both sides for 2 – 3 minutes, or just until it begins to color.
3. Remove fish from pan and add all ingredients except the chives and the butter. Bring to boil and reduce heat to medium. Cook uncovered until vegetables are soft and liquid has reduced slightly.
4. Reduce heat so that liquid is simmering, add halibut and cover with foil or pan lid. Simmer for approximately 5 minutes, checking after 3 -4 minutes.
5. The fish is done when the middle is still slightly translucent. If it cooks until the middle is opaque, it will be dry and lose its tenderness.
6. Separate the four sections of fish from the bone, plating two pieces per person. Swirl butter into broth and spoon broth over fish, sprinkling generously with the chopped chives. We served this halibut with rice and a sauté of asparagus and leeks, but feel free to choose your own favorite starch and greens.

The acidity of the sauce would be balanced by a buttery chardonnay, but a very dry Spanish white (Burgans Albarino –Rias Baixas 2003) which we purchased at the New Hampshire state liquor store in Hooksett was a perfect match. Perhaps it was the saffron!

About the author:

An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton, NH

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.]
 

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