Winter Kale Salad w/ Citrus Vinaigrette

Let's be completely honest.... It's incredibly difficult to eat salads composed of micro greens while we're still in the middle of winter. 


I desperately want to eat lighter, but on a personal and professional level, I shy away from the same old tired salads: Caesar, the standard "house" salad, or those with a gummy balsamic dressing. These salads have been done over and over, and many have been done poorly. 


What I love about this salad is, it's hardy and refreshing all at the same time.



Recently, I was served a similar salad at one of my local restaurants, and after the first bite, I was hooked.  I have eaten a version of this raw salad, EVERYDAY!   I Love, Love, LOVE this easy salad. 
I hope you will try it too, and leave those other boring, frail salads to everyone else.


A Few Notes before you begin.


1. Try to use Tuscan Kale (Cavalo nero. Other names: black kale, Lacinato kale, dinosaur kale).  If you aren't sure what it looks like, Click HERE .  Tuscan Kale is more tender then the frilly kale you see as a garnish, although it works too.
2. When you slice the kale, perk it up by soaking the kale in ice water for 30 minutes, then spin it dry with a salad spinner.
3. Massage the dressing into the kale, with our hands.  By using your hands and gently rubbing the kale between your palm and fingers, you actually soften the greens, therefore you tenderize the kale.  Massage for 2-3 minutes, until the kale shines and is deep green. ( I know it's strange, but trust me).
4. This salad will hold for a least 6-8 hours (or more) once you dress it, so it's a perfect work day lunch, or pot luck dish you can make ahead.






                  Winter Kale Salad w/Citrus Vinaigrette
                       Serves 2-4


2 bunches Tuscan Kale/ Nero, thick stems removed, leaves thinly sliced
3 leaves Radicchio, thinly sliced
2 oz. Feta
2 whole artichoke hearts, thinly sliced (pick up a few from the olive bar at your local market)
1/3 cup pomegranate seeds
1/3 cup toasted pine nuts ( or walnuts, pecans)


Citrus Dressing
Juice and zest of one orange ( I like cara cara, blood, or honey oranges)
1 Tablespoon lemon juice
1 teaspoon dijon mustard
2-3 Tablespoons olive oil
Pinch of salt and fresh ground pepper




Combine all the ingredients of the citrus dressing with a whisk, set aside.  ( don't worry if the dressing separates).


In a large bowl, combine kale and radicchio and drizzle half of the dressing over the mixture, using your hands, massage the dressing into all the leaves for 2-3 minutes.  Once all the leaves are coated, the salad it ready to plate.


To plate: arrange kale/radicchio salad on chilled plates, then top each salad with sliced artichokes, feta, pomegranate seeds, and pine nuts. Season lightly with salt and pepper, and drizzle a tiny bit of dressing on each.


enjoy!


Chef Deb


P.S.  I recently "tried" to tidy up my blog, but it sent out several post from the past instead.... I apologize.  Thank goodness I am a better chef then I am a blogger.    I do have upcoming classes at Mountain High Appliance in Louisville, Colorado.  I will post them as soon as we schedule them!


Stay warm...and eat your greens!

Roasted “Bohemienne” w/ Spaghetti Squash

This is a repost!  The recipe was such a hit at one years farmer's market, EVERY farm stand sold out of all the ingredients... so, I offer it again for those of you who are new or who may have forgotten to give it a try.

I am a reformed squashophobe. There, I said it. I've worked long and hard to overcome my aversion to all things 'squash'. Even the word sounds unappealing doesn't it? Say, "squash". Now, say "cake". Which word makes you happy?

As a child, I was not a big fan of any variety of squash, especially if my mom had anything to do with it. In our house, squash had to be cooked until it no longer held its form, there was no texture to speak of, and one never really knew what the original flavor had been. The only word that comes to mind is: slimy (and blechk!!). To this day, the very thought of my mom's calabacitas still brings on an involuntary shiver. The avoidance of squash is the number three reason I became the family cook.....

Today, I can say I have a better respect for this summer and fall vegetable and I have grown to, (ahem), love it. But I have to confess, each time I am faced with a squash recipe, I approach it the way someone would, when they are jumping off a 10 meter platform into a pool. I have to psych myself up for it and then I am completely surprised I lived through the experience.

Last year at this time, I offered a double squash recipe to LFM shoppers and the farmer's sold out of the ingredients. I was blown away by your reactions to this dish and I thought I would post it again this year. Clearly, my mom never cooked for you or this would have been a much harder sell.

A little history: Bohemienne is the poor southern cousin to Ratatouille. It's simple in composition and easier to make (and less slimy). It consists of: eggplant, tomatoes, onion, garlic, basil, thyme. That's it. Hands down, I prefer this recipe to ratatouille. It makes a really rich vegetarian sauce that can be used in a dozen applications: on pasta, as a topping for Bruschetta, or as a side dish with fish or poultry.

Today, I used it as a topping for roasted spaghetti squash and finished it with some nice thin slices of Parmigiano-Reggiano.

Roasted Bohemienne w/ Spaghetti Squash

Serves 4

• 2 small- medium eggplants cut into 1/2-inch dice
• 6 small- medium ripe tomatoes
• 4 Tbl Extra Virgin Olive oil
• 1 medium red or yellow onion, cut to 1/2-inch dice
• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 fresh bay leaf
• 2 stems fresh basil leaves gently torn.
• Kosher salt and fresh ground pepper to taste
• 1 large spaghetti squash cut in half and seeds removed
• Fresh butter or additional Olive oil
• 2 oz. shaved Parmigiano-Reggiano

Preheat your oven to 375° AND Put a 4-quart pot of water on to boil.

Bohemienne: If using smaller eggplants or ones from you local Farmer's Market, there is no need to salt your vegetable. If the eggplant is large and the seeds are dark (it's older and not as fresh), lightly salt the pieces and allow to rest for 15- 20 minutes, rinse, dry and begin the recipe.

With a paring knife, remove the core of each tomato, and make a 1-inch “x” on the bottom of each. Gently place the tomatoes into the pot of boiling water for 1 minute. Remove and place them in bowl with ice water. Beginning at the “x”, remove and discard the skins from the tomatoes. Cut the tomatoes into quarters, and squeeze out the seeds. Chop the tomatoes into 1/2 chunks, and set aside. ( you may substitute a large can of GOOD Italian tomatoes.)

Using an oven safe casserole pan, heat on stovetop to a medium temperature, add oil, then onions and cook for 5-6 minutes.

Next add eggplant, and cook for 10 minutes. Add garlic, thyme, and bay leaf. Cook for 2 additional minutes and then add chopped tomatoes. Place casserole in the oven on the bottom rack and cook for 30- 45 minutes. Stir occasionally, smashing vegetables as they cook.

Remove from oven when vegetables are soft and tender, remove thyme and bay leaf. Add basil and adjust salt and pepper to taste.

Spaghetti Squash: Place Squash on a rimmed sheet pan lined with parchment or foil, cut side down, pour 1/2 cup of water around the squash. The Squash goes into the oven after the Bohemienne has been cooking at least 20 minutes. Begin to test Squash for doneness after 20-25 minutes, by simply inserting a paring knife into the flesh. If the knife slides in and out without any resistance, your squash is done.

To Serve: Using a fork gently begin to pull the flesh of each squash way from the skin, (notice it looks like spaghetti) add a few pats of butter or olive oil, a pinch or two of salt and some fresh pepper. Divide the seasoned squash onto warm plates, top with hot Bohemienne, Parmesan and a few more leaves of basil. Enjoy the season where the end of summer meets the beginning of fall.

See you at the Market!

Chef Deb T

Fresh Corn & Tomato Salad w/Summer Basil

Hi everyone!  It's been a long, long time.  While I have not been blogging, I have been working.

I have several bits of exciting news!

**First, we will be offering a Canning Class, September 28, 2010 at the beautiful showrooms of Mountain High Appliance, in old town Louisville.  The class will cover canning basics and will be a hands-on experience.    I will send out details over the weekend.

** Second, I have been working with Miller Farm's lately, and you can visit me at the Fort Collins Farmer's Market (Harmony & Lemay), most sundays.

** Finally, I have been hired by the St. Vrain School District to work with their food service program and help make OUR community school's lunch program reflect our growing desire to provide more nutritious local food to our kids.  The truth is, the director and her staff feed 17,000 students a day and they already receive 30% of their produce from local farms.  Think about it.. Your local school district is ALREADY thinking local, eating local and putting our tax dollars into our local economy.
   While Boulder County receives the press for what they're doing (and I am happy for them), you need to know that our forward thinking Director of Nutrition, Shelly Allen,  is doing it on a much larger scale, and with less conflict, and more buy in from her staff.    You have no idea how exciting it is to be working with someone so supportive and innovative of our community.  Keep your eyes posted for this woman's name, she's impressive and I am very lucky to be part of her program.

So, enough with the news...

No need to use the oven or stove... just cut, chop, and toss and your finished.

This is my "salad de jour" for the summer.....

Summer Corn andHeirloom Tomato Salad

4 ears fresh summer corn, husks removed, cut corn from the cob

2 large heirloom tomatoes, cored, seeded and cut into 1/2 inch pieces

(or use the small grape sized, cut in half)

1/4 of a red onion, cut into 1/4 inch pieces, rinsed in cold water

8-10 basil leaved, chopped

1/4 cup goat or sheep feta (or your favorite local cheese)

2 Strips Bacon, diced and cooked crisp (optional)

Kosher Salt

Fresh Ground Pepper

Fresh Lettuce leaves to garnish

Chives, to garnish

Basil, to garnish

Vinaigrette:

1 small clove garlic, minced

1 teaspoon Dijon mustard

3-4 Tablespoons good quality Vinegar (Champagne, red wine, Cabernet, rice wine, etc)

1/3 –1/2 cup good quality Extra Virgin Olive Oil

Salt and pepper to taste

Combine all the ingredients for the vinaigrette in a jar and shake until combined, mixture will separate, but that is fine.  Taste and adjust seasonings, it should have a nice vinegar taste (the tomatoes will mellow this out)

Combine Tomatoes, corn, and onions in a medium sized bowl, pour vinaigrette over mixture and let rest at room temperature for at least 15 minutes. Chill if not serving directly.

Before serving, stir in Basil and adjust seasonings,  place a few lettuce leaves on the salad plate, top plate with 1/2-cup corn tomato mixture, layer with feta, bacon (if using), additional basil, and chives, and fresh ground pepper. Enjoy.

**Please note: only the freshest summer vegetables work with this salad.  Most corn bought at the store will be too starchy to showcase this lovely salad. Corn used within a day or two of being picked is optimal. Also, this recipe is only a suggestion; feel free to increase the amounts, of your favorite ingredients!!

See you at the Market!

Chef Deb

Sauteed Asparagus Coins w/Green Garlic

Asparagus season..... 
Please consider taking a look at our local asparagus.


I know, I know.

You can buy asparagus at the grocery store for a fraction of the price and it's all bundled in cute little bunches. But consider this: Once asparagus is picked, it quickly begins to loss important nutrients.

How long did it take the cheaper asparagus to get to your store?
How long has it been in the grocery cooler? How long will you let it sit in your refrigerator before you decide to cook it? How much of the vegetable will you cut off because it has gone bad, limp, or is just too tough? Where IS the bargain when you really are not that excited about your "cheaper" store purchase, and you have to throw so much of it out?

There is something very special about purchasing asparagus from our local farmers.  You KNOW they were out late the evening before the market, harvesting at the VERY last moment, to ensure you have a product at the very peak of its flavor. When you see them standing proudly behind those gorgeous bundles of dirt covered stalks....please remember, that it's local soil my friends, and buying local keeps those sad road weary California asparagus out of our landfill.

Local Asparagus season is roughly 10 weeks, that's it.  We've already said goodbye to two...  I'll see you next week...

This photo is of Sauteed Asparagus coins w/ Chive blossoms, we ran out of green garlic.

Sauteed Asparagus w/Green Garlic

Asparagus, washed, bottoms trimmed, and the bottom 1/3 peeled, if the bottom is tough

Olive oil, or butter

Green Garlic, whites and light green parts sliced.

Salt and pepper

Slice asparagus into 1/2 inch thick slices, leave the tip intact.  Heat a saute pan on medium heat, add oil/butter and wait for 2 minutes,  then add green garlic.  Saute for 2 minutes, then add asparagus and continue to saute for 5-6 minutes. Season with salt and pepper.  Serve immediately.

Enjoy,

See you at the market!

Chef Deb 

Soft Scrambled Eggs w/Spinach Arugula Pesto & Sauteed Mushrooms

I have dreams of creamy scrambled eggs made with fresh farm eggs. In fact, I love eggs cooked in every conceivable manner: boiled, basted, sunny side up, over easy, poached, and the perfect omelette.  

Gordon Ramsey has a great video demonstrating, what I consider to be, the perfect scrambled egg recipe. While his kitchen persona is rather brutish, his scrambled eggs more then make up for it. If you have a moment, please click here 

While your at it, here is an example of the perfect omelette...notice, no color on his omelette! Except for Julia Child's video, 95% of all omelette demonstrations are done improperly, leaving the eggs overcooked, crusty and tough. But this is just my opinion....

Local eggs from the Olin Farm's stand on 95th.

The premise of this recipe is to reduce the cooking surface area of the eggs, so use a small pot with tall sides rather then a fry pan.  You will also begin with a cold pan, and the butter is IN the eggs and not ON the pan.

Soft Scrambled Eggs w/Spinach Arugula Pesto & Hazel Dell Mushrooms

serves 2

6 eggs

2 Tbl unsalted butter, cut into pieces

salt and pepper

1 tsp. creme fraiche, cream, soft goat cheese, or cream cheese

Break your eggs and put them in your  pot (you can use a nonstick pot if you want), add your butter pieces, then put the pot over high heat and stir. As they begin to cook remove the eggs from the heat, stir for 30 seconds, the return to heat. Repeat.  When the eggs begin to set, add cream or goat cheese, and season with salt and pepper.

Mushrooms, wiped clean

Olive oil

Salt and pepper

Fresh Thyme

Heat a skillet over high heat, add olive oil and mushrooms. Sear for 3-4 minutes, season with salt and pepper and a pinch of fresh thyme.

Spinach Arugula Pesto

2 cups boiling water

1 cup Spinach

1 cup Arugula

2-3 Tbl olive oil

3 Tbl Parmesan or bread crumbs, or pecan/walnuts or pine nuts

Salt and pepper 

Place greens in a bowl and pour boiling water over them ( I just skip the bowl and place them in my blender). Let stand for 3-4 minutes, drain well. Add the rest of the ingredients and blend until smooth.  Taste and adjust seasonings. 

To serve: Place toast on plates, drizzle with olive oil or pesto, top with eggs, mushrooms and additional pesto if desired. Season with salt and pepper (yes, again...). Serve immediately.

Enjoy.

See you at the Market!

Chef Deb 

Note: Saturday Market Demo: 

*Soft Scrambled Eggs w/ Spinach Arugula Pesto and Mushrooms

*Sauteed spring Asparagus coins w/green garlic  (recipe will be posted by Wednesday)

Radish Greens Soup w/Salted Radish Butter Crostini

Longmont Farmer's Market Begins May 2, 2009

Rain or shine, we will be there!

Update 5-03-2009:  It DID rain, and it was c-o-l-d! Thanks to all the die hard Longmont Market shoppers/groupies who showed up anyway!! A very humble thanks to Susan and Chris for volunteering this week. I would not have been able to keep up without your help.  I promise to feed you better next week...you are coming back next week...right? 

For quite some time, I have been contemplating my first two recipes of the season. Should I make:

*Braised beef (or pork, although not technically at our market this year..Long Family Farms IS still local)

*Soft scrambled eggs w/herbs and goat cheese

*Braised beans w/spring greens

*Parsnip puree w/ green garlic

*Arugula pesto w/ local pasta

*Hazel Dell mushrooms: 2 ways.. Sauteed w/ garlic, butter and sherry & a cold mushroom relish

However, in the event of rain, I always turn to soup. This Saturday, I will offer something a little different using: Spring Radishes.  The radish is a humble item often ignored on most Crudité platters. But I want to introduce you to a bright and vibrant, radish greens soup paired with the gorgeous blush of fresh radish butter and salt on toasted baguettes. I love these recipes for their flavor, color and most importantly because it is inexpensive and so unexpected. It's going to be a hard sell this time, but I am up for the challenge! 

This WAS a hard sell, but as soon as I convinced ONE brave soul to taste it, (and the Guinea pig did not die or make faces), I was on my way.  We actually sold out of Radishes this week! 

I hope you will give one or both of these recipes a try. Better yet, stop by the Longmont Farmer's Market this Saturday and I will make it for you!  Please note...I generally do not arrive at the Market until 8:30 ish.   I am not as punctual as our farmers.  

Market Radish Green Soup w/ Radish butter Crostini

2 Tbl. Olive oil
1 large onion, diced
2 medium potatoes, diced
4 cups raw radish greens (about 2-3 bunches)
6 cups water, vegetable or chicken broth
1/3-cup heavy cream (it's still good without it)
5 radishes, grated
Salt and pepper
Lemon juice (optional)
DIRECTIONS: Heat olive oil in a 4-quart soup pot over medium heat. Stir in the onion, and sautÈ for 4-5 minutes. Next, add potatoes, water/stock and simmer for 10 minutes or until the potatoes are tender. Add Radish greens and cook for 5 more minutes,
Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan over low heat. Stir in the heavy cream, season with salt and pepper and a squeeze of lemon juice.

 
Serve with grated radish or Radish Butter & Salt Crostini!


Radish Butter & Salt Crostini 

6-8 Radishes, chopped
1/2 cup cold unsalted butter, chopped
1 tsp. Fluer de Sel (or Kosher salt)

Fresh ground pepper

Combine: radish and butter with 1/2 teaspoon of salt and pepper.
To serve: Spread radish butter over toasted baguette slices and sprinkle with additional salt
**Or for vibrant pink color combine radish, butter and 1/2 teaspoon salt in a food processor and mix briefly. **

Enjoy.  See you at the Market!

Chef Deb 

*Longmont Farmer's Market Tours and Dinner*  May 30 @ 1:30 to 4:30 $45 

*Boulder Farmer's Market Tours and Dinner * coming soon!

Roasted Whole Sweet Dumplings Squash

Sweet Dumpling - This small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in. Weighing only about 7 ounces, it has sweet and tender orange flesh and is a great size for stuffing and baking as individual servings. Sweet dumplings are tiny but great for roasting and presenting whole.

Recipe Ideas:

I love stuffing these little guys with:

* fresh, house-made ricotta, garlic and herbs

* white bean, olive oil, sauteed kale and garlic

* Sauteed mushrooms, Parmesan, and spinach

* Feta cheese, spinach, garlic and pine nuts

* Ratatouille

* Soft Polenta, fresh ricotta and tomatoes

*Italian sausage, marinara, mozzarella 



Roasted Whole Sweet Dumpling Squash

Preheat oven to 400 degrees

Sweet Dumpling Squash, washed, tops sliced off and seeds removed
olive oil (or use a nice nut oil; walnut, pumpkin, hazelnut, etc.,)
Kosher Salt
Fresh black pepper
Filling of your choice: 

(you will need approximately 1/3 to 1/2 cup of filling per squash)

Once cleaned and prepped, drizzle cavity and top of each squash will olive oil. Sprinkle each piece with salt and pepper and fill with your choice of filling. Place squash, with tops, in a baking pan with sides. Pour 1/4 cup of water into the bottom of the pan and cover with a lid or with foil. Bake, covered for 15 minutes. Remove cover and bake an additional 15-20 minutes until the squash is tender and tops are golden brown.

This recipe is for my squash lovers, waiting to use up the produce I encouraged you to buy at summers end.  


Enjoy,

Chef Deb

Apple and Sweet Potatoes w/Cider Maple Glaze

In my attempt to replace the dreaded "Orange Marshmallow Stuff" on our Thanksgiving table, I somehow stumbled across this recipe and convinced my mom to let me make this instead. This recipe was one of my mom's favorites, so it holds very special memories for me. I haven't made it in quite a while, but it's time I dust the recipe off and maybe it will find a new home.




Sometimes I add cinnamon, and I also use different apples depending on the flavor combination I am looking for. The recipe calls for Granny Smith apples for tartness, but in this photo I used our local Honey Crisps and it was delicious!





I was a bit lazy and did not peel my apples and they turned a nice dark color, which I like. You can avoid this by peeling your apples or leaving the foil on longer or baking the last 20 minutes at a lower temperature.



Apple and Sweet Potatoes w/Cider Maple Glaze

4 tablespoons unsalted butter
6 sweet potatoes (4 1/2 pounds), peeled and sliced 1/4-inch thick
6 large Granny Smith** apples (3 pounds)--peeled, cored, and sliced 1/4- inch thick
1 cup pure maple syrup ( more if you like it sweet)
1 1/2 cups apple cider
1 stick (4 ounces) unsalted butter
1 teaspoon salt

Preheat the oven to 350°. Grease 2 very large, shallow baking dishes using 2
tablespoons of the butter. Alternating the sweet potato and apple slices,
arrange the slices in the baking dishes in a single layer of concentric circles.

2. In a medium saucepan, combine the maple syrup, cider, butter, and salt. Simmer over moderate heat for 5 minutes. Pour half of the mixture over the slices in each of the baking dishes and cover the dishes securely with foil.

Bake in the center of the oven for 50 minutes. Remove the dishes from the oven, uncover and baste the apples and sweet potatoes with the pan juices. Increase the oven temperature to 450° and place the dishes in the upper third of the oven. Continue baking for about 25 minutes
longer, basting a few more times, until the sweet potatoes are tender and nicely glazed. Serve hot.

**I use Honey Crisp or any crisp sweet apple, or a mixture of your favorite apples.

MAKE AHEAD
The recipe can be prepared up to 1 day in advance and refrigerated. Reheat,
covered, in a 400° oven for 25 minutes.

Enjoy,

Chef Deb

Shiner Bock Garlic Mashed Potatoes

Excuse Me Ma'am, your Texas is showing...... 



I come from a long line of proud Texans. My father's family immigrated to New Braunfels, Texas , from Germany, in 1844. To this day, if I am in the Texas Hill Country you can be sure I will run into a cousin, uncle or aunt.  As big as Texas is, it always feels small to me. You never run into a stranger, and people strike up a conversation for no apparent reason what so ever. 

I am embarrassed to admit this, but I spent most of my life trying to leave Texas.  From the early age of 6, while captivated with Julia Child, and later Jeff Smith's tours of the world of food, I knew I needed to experience more then my home state had to offer. I read books about the world, planned out my education, worked hard to eliminate my accent and rarely used  Texas-isms, such as, " fix'in ta"," gonna", and "cuz". With great difficulty I finally abandoned the last Texan/Southern identifier, the all too familiar, "ya'll".

Sure, I slip a bit when I speak to my 82 year old grandma, 'cuz' her accent is as thick as they come. But all in all, I was always proud when someone mentioned my lack of the typical Texas accent.  That was until this last trip back. 

When Teresa and I were leaving the plane, the flight attendant said, "Bye, Ya'll".

As we walked back into the terminal, the counter attendant said, "bye, you guys".

Quietly behind me, I heard Teresa say, "I liked "Ya'll" better".

 Then it hit me.  

Me too my friend, me too.

Beer and potatoes? You bet!  I remember making these when I worked at the very first Central Market in Austin, Texas.  Shiner Bock is a good German style beer, but you can use our local, Pandora's Bock by Breckenridge Brewery or Yo Han Bock by Dillion Dam Brewery.

                        Shiner Bock Garlic Mashed Potatoes

serves 4-6

2 lb. small-medium Local Red skinned potatoes, washed

8 whole cloves garlic, peeled

1/4 cup unsalted butter

1/4 cup buttermilk, milk, 1/2 & 1/2, or cream

1/2 to 3/4 cup Shiner Bock, or a local Bock Style beer.

Kosher Salt

Fresh ground pepper

melted butter (optional, but use it anyway)

Place potatoes and garlic in a 4 quart pot and cover with cold water. Turn heat to high and boil potatoes for 20-30 minutes, or until a sharp knife inserts very easily.

Drain Potatoes and garlic. While potatoes are still hot mash them using a mixer or potato masher.  Next add butter, buttermilk, 1 teaspoon Kosher salt, Fresh ground pepper and half the beer, mix for about 10-15 seconds (over mixing, makes potatoes "gluey"). Taste and add more beer if you want a richer flavor. Adjust seasonings and drizzle the top with melted butter.

Leftovers can be turned into potato cakes or into a Bock Potato Cheese Soup

Enjoy,

Chef Deb

P.S. I have to get these next two recipes out of my system before I can return to local Colorado Farm to Table recipes: 

*Jalapeno Cheese Grits

*King Ranch Chicken Casserole 

Anasazi Bean and Pumpkin Stew

The Anasazi bean was a perfect choice for this weeks LFM sample.  These beans cook more quickly then traditional beans and the ones I made, are grown in Colorado. I paired the beans with pumpkin, some smoked sweet paprika, toasted cumin seeds, green chiles and finished it all with a good handful of cilantro.  I was afraid it was going to be a hard sell this time..but with a little persuasion, we soon heard the familiar, "oh's,  ah's and mmm's " of acceptance.  I live for those three sounds!



Anasazi Bean and Pumpkin Stew

1 Cup pinto beans, soaked overnight and drained (*canned beans may be used instead)
1 lb tomatoes, fresh or canned, peeled, seeded, and diced, juice reserved
1 tsp cumin seeds
1 tsp dried oregano
1/4 tsp Cinnamon
2 pinches of ground cloves
3 Tbl Olive oil
1 large onion, cut into a medium dice
4 cloves garlic, finely chopped
1 T paprika (Sweet or picante, Smoked Paprika from Savory Spice Shop in Boulder)
3-4 C bean broth or vegetable stock, ( you may add extra water at the end, if more liquid is needed)
3 C pumpkin or winter squash, peeled and cut into 1 inch cubes
2 jalapenos, seeded and finely chopped
Salt and pepper to taste
Squeeze of lemon or lime
Cilantro, chopped, for garnish 

Cook the beans in water for about 1.5 hrs or until beans are tender (do not add salt to beans until they have been cooked!) Drain and reserve the cooking liquid.
Warm a small heavy skillet and toast the cumin seeds until their fragrance emerges; then add the oregano, stir for 5 seconds, and quickly transfer the spices to a plate or bowl so they don't burn. Combine them with the cinnamon and the cloves, and grind to a powder in an electric spice mill, or just leave them whole.
Heat a 4-quart soup pot over medium heat, add olive oil and sauté the onions and jalapenos for 5-7 minute; Add the garlic, the spices, the paprika, and 1 t salt. Next add the tomatoes and cook 5 minutes. Then add the pumpkin or winter squash along with stock. Cook for 20 minutes, then add beans and cook for 5 more minutes. Taste and adjust seasonings w/ salt and pepper. Add a squeeze of lemon or lime to brighten up the stew. Garnish with fresh cilantro.

*Canned beans may be used instead of dried

Grilled Squash w/a Balsamic Glaze

Last week, Huck (of Huck's Kettle Corn) shared his recipe for using "pie pumpkins". Huck likes to slice small pumpkins and sautes them in a hot pan. He simply finishes it with a little drizzle of balsamic vinegar, honey, salt and pepper. I always enjoy swapping ideas with people, so Thanks Huck!

You KNOW I am going to "Chef" with it..........



Squash: Ambercup, Buttercup, Delicata (on the grill), Sweet Dumpling. Pumpkins: Baby boo (white), Pie pumpkin (orange).



The squash are sliced, seeded and tossed with olive oil and sprinkled liberally with salt and fresh ground pepper. Use a gas or charcoal grill, or a heavy grill pan will also work.



Simmer balsamic vinegar until reduced by half and the syrup should coat a spoon.



I used a variety of squash and pumpkins just to see which were the most flavorful. 

I decided to leave the skins on, so I scrubbed, seeded and sliced each one. Here are my findings: 

*Baby boo (white) pumpkin: a bit hard to slice, grilled nicely, had a mild flavor, the skin was a bit chewy.

* Ambercup (orange) and Buttercup (green): easier to slice, grilled nicely, firm flesh and the skins were tender when grilled.  Both of these were my favorites.

*Delicata- I sliced these first then, scooped out the seeds in the individual circles. This squash has a mild sweet potato taste, grills nicely, firm flesh and the skin is tender. These were my daughter's favorite, she ate them like potato chips.

*Pie Pumpkin-I cut these in wedges, toasted the seeds too!  The pumpkin is a bit tricky on the fist cut, the rest are easier. This variety grills nicely, but it cooks faster (softer) then the others, the flesh is soft and mild, and the skin is very tender.

All the varieties tend to caramelize easily so be careful not to let them burn. Personally, I like dark grill marks on my veggies, but I will leave that call up to you.

                             Grilled Squash w/a Balsamic Glaze

2-3 lbs pumpkins or squash

3 or 4 tablespoons Extra Virgin Olive oil

Sea or Kosher Salt

fresh ground pepper

1/2 -3/4 cup Balsamic vinegar

1-2 Tablespoons honey, agave nectar, real maple syrup

Crumbled Haystack goat cheese, or a nice sheep feta.

Heat grill to high.

Scrub, seed, and slice squash. Place squash in a large bowl and toss with olive oil, salt and pepper. Lower heat on grill to medium and place squash on grill rack. Lower the lid on the grill and wait 5 minutes. Check the veggies, some will cook faster then others, depending on how your grill works. Turn the squash when desired color is reached. The squash should still be "al dente" or slightly firm. Remove squash and toss the veggies in the olive oil still left in the big bowl, adding more oil if needed. Salt and pepper to taste.

While veggies are grilling, add balsamic vinegar to a small sauce pan, and simmer on medium heat until liquid is reduced by half. When sauce has thickened, remove it from the heat and add honey to taste. reserve for plating.

To Plate: arrange grilled squash on plates or a platter, drizzle with balsamic-honey glaze, sprinkle with crumbled goat cheese, and fresh pepper.  I serve this with a nice green salad, or on a bed of sauteed greens.

Enjoy,

Chef Deb T

Colorado Onion Sage Soup

Colorado Onion Sage Soup

Serves 8: if you’re sharing

4 Tablespoons unsalted butter, or extra olive oil
5-6 sprigs fresh sage, 30-35 leaves, save 16 for garnish
5 large cloves of garlic, peeled and minced
8 Large Colorado sweet onions, peeled, and thinly sliced, pole to pole (slice root to stem, and not along the equator, which will give you half circles and we don’t want those).
1 cup Sauvignon Blanc*
* (Or omit this step and add a squeeze of lemon or balsamic vinegar at the end)
1 bay leave
6 whole peppercorns
2 quarts good quality beef, chicken or vegetable stock
Kosher of Sea Salt
Fresh Ground Black pepper
8 thick slices of stale bread, toasted
5-6 ounces firm Colorado cheese (Windsor, Haystack, or Mouco)

Over medium heat, add butter or olive oil to a 5 quart, heavy bottom stockpot (it should have a lid for later use). When butter begins to bubble, add 30 or more sage leaves to the pot and stir gently and fry sage for at least 2 minutes. Remove 16 sage leaves and drain them on a paper towel, reserve for garnish.

Next add minced garlic and sauté for 2 minutes, add all of your onions, about 2 teaspoons of kosher salt (if you HAVE to use regular salt, decrease to 1 teaspoon) and several good grinds of fresh pepper. Give the whole thing a good stir, making sure all the onions are coated with butter/oil.

Turn the heat to LOW and cover the pot with a lid. These onions will need to caramelize very slowly, and it should take about 45-60 minutes. Stir the onions every 10-15 minutes. Once the onions begin to release liquid, take off the lid and turn the heat up to medium, and wait for the liquid to evaporate. This step takes a while. If you caramelize your onions any faster, you are not going to have the depth of flavor we need. The term “low and slow” means LOW AND SLOW… If you find the bottom of pan starts to “color”, this is a good sign, just keep stirring, You may add a few tablespoons of water if you are worried.

When your onions become a deep rich color (think cigar), turn your heat to medium, add your wine and reduce the wine volume by one half (or cook until you no longer smell the alcohol). Next, add your stock, peppercorns, and bay leaf and simmer for 15 minutes. Taste, add additional salt and pepper, and the squeeze of lemon juice or balsamic vinegar if you did not use the wine.

To Serve: Preheat oven boiler**. Using oven safe bowls or mugs; ladle soup into mugs, top with toasted slice bread and a few tablespoons of your favorite cheese. Place soup under broiler until cheese is melted and bubbly. Remove from broiler and top with each bowl with two fried sage leaves, notice how mild they taste once they are fried.

** Skip putting bowls under the broiler, by simply placing toast topped w/cheese, on a sheet pan, in a hot oven or broiler. Melt cheese and place toast over soup, garnish as directed.
***Soup freezes well.