Tag Archives | Fall 2009 Recipes

Peach Chutney

By Senator Gail Schwartz

For more than 30 years, the fall has always brought such great pleasure, as I have devoted time to canning the bounty of Western Slope fruits and vegetables. In particular, each year I anticipate Christmas with a special gift of peach chutney for my friends, family and kids’ teachers. Given my schedule, serving on Colorado’s 5th Senate District, sadly I’m not able to participate in my fall ritual. So, I’m sharing my favorite recipe with edibleASPE N so that others might enjoy preparing it.

Yield: 6 quarts

1 quart cider vinegar
5 pounds sugar
1 pound cucumbers, peeled and cut into small chunks
1 pound lemons, seeded and chopped
1 pound onions, chopped
2 pounds green peppers, chopped
10 pounds peaches, peeled, pitted and sliced
20 ounces canned tomatoes
2 tablespoons curry powder
2 tablespoons ground allspice
2 tablespoons ground ginger
11⁄2 tablespoons turmeric
11⁄2 pounds crystallized ginger
5 ounces slivered almonds
1 pound golden raisins

In a 12-quart heavy pot combine vinegar and sugar. Bring to a boil. Add cucumbers, lemons, onions, green peppers, peaches, tomatoes, curry, allspice, ground ginger and turmeric. Mix well and return to a boil. Reduce heat and simmer uncovered for … Read More

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Rainbow Trout with Herb Spaetzle, Haricot Vert Almondine and Lemon Butter Sauce

Serves 4-6

For the trout
3 trout filets (8-10 ounces)
Salt and pepper
Corn flour
Season the trout with salt and
pepper, then dust it in the corn
flour and pan fry until golden
brown, about 2 to 3 minutes on
each side.
For the spaetzle
2 cups flour
Salt and pepper, to taste
1 tablespoon chopped parsley
4 eggs
2⁄3 cup water

Combine the flour, salt, pepper and parsley in a bowl. In a separate bowl, whisk the eggs with water, then add to the flour mixture, beating until smooth. Drop the mixture through a slotted spoon (or spaetzle maker if you have one) into simmering, lightly salted water. When the noodles rise to the top remove them and shock in an ice-water bath until cool, then store in the refrigerator, lightly coated with vegetable oil.

For the dish
1 pound haricot vert (green beans)
2 tablespoons whole butter
2 tablespoons sliced almonds

Clean the haricot vert by picking the root ends off the beans. Then bring to boil a large pot of water and cook the beans until they are tender (very similar to cooking pasta).

Drain the beans and pat them dry. Sauté the spaetzle in the … Read More

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Pumpkin Soup

4 tablespoons farm-fresh butter
1 large onion, chopped
1 carrot, chopped
2 pounds pumpkin flesh, diced
Grated nutmeg
Salt and pepper
3 cups chicken or vegetable stock
1 cup chardonnay
1⁄2 cup light cream
1⁄2 cup sour cream

Melt 2 tablespoons of butter in a large soup pot; add the onion and carrot, and sauté until soft but not brown, about 5 to 7 minutes. Add the pumpkin and season with nutmeg (just a touch), salt and
pepper. Cover and continue cooking, stirring often until the pumpkin starts to soften, about 8 to 10 minutes. Add the stock and wine, cover and simmer until the pumpkin is very tender, about 20 to 30
minutes. Puree the soup in a blender and return to the pot. Stir in the creams and bring back to a simmer before serving.

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Colorado Lamb with Organic Stone-Ground White Polenta, Rosemary Sauce and Apricot Chutney

Colorado lamb is unique in texture, size and flavor. They are free roaming in their natural habitat here in Colorado, as ranchers herd them from one high-mountain pasture to another. The lamb feed off the land and the cool mountain-spring water before going to market. The key to great-tasting lamb is the rest time before serving; let lamb rest 5 minutes in a warm place before serving. Serves 3.

For the lamb
Four-bone loin-end rack of Colorado lamb
Salt and pepper
Canola oil

Season lamb well with salt and pepper and sear on all sides in a pan with canola oil or on the grill. Finish by roasting in an oven set at 325 degrees and cook until the internal temperature is 130 to 135 degrees for medium. We use high-tech thermometers, called thermo pens, from www.thermoworks.com.

For the polenta

I use organic stone-ground white polenta; by stone grinding organic polenta, the natural nutritious germs are left intact.

1 cup soft white polenta
2 quarts chicken stock
2 cups milk
1 bay leaf
1 tablespoon Kosher salt
1 pound stone-ground white corn grits
4 ounces whole butter pieces, chilled

Combine the polenta, stock, milk, bay leaf and salt. Slowly bring … Read More

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Confit of Porcini

Courtesy of Chef Shawn Lawrence, 39 Degrees at the Sky Hotel Confit is an ancient preserving method. This is a great way to save your porcini to use over time.

1 pound porcini mushrooms
1 sprig fresh thyme
1 clove garlic, whole
A few whole black peppercorns
Olive oil

Clean the choicest small porcini and slice or quarter. Place in a large, stainless-steel saucepan, add thyme, garlic and peppercorns, and top with enough olive oil to cover porcini. Bring just to a boil, then turn down heat and simmer for 5 minutes. Stir occasionally to prevent sticking. Remove from heat and let the mushrooms cool in the oil. When the mushrooms are cool, you can jar them, using the instructions for canning that come with Kern or Ball canning jars. Strain the porcini from the oil for use in salads. The oil becomes porcini flavored, too, and can be used to make delicious vinaigrettes. Always use a clean metal spoon or tongs to remove the mushrooms from the oil so that no bacteria are introduced.

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Sunchoke Chips

Courtesy of Illène Pevec

Sunchokes (from 1 to 10 pounds)
Olive oil

Preheat oven to 300 degrees. Wash sunchokes well with a potato scrubber. Place in a food processor and slice. Drizzle olive oil onto a baking sheet and rub with your fingers to coat the pan. Spread
the sunchoke slices into a single layer across the baking sheet. Sprinkle lightly with salt (you can add another herb if you wish.) Bake until the chips are somewhat dry and have turned a slightly
toasty color. As they dehydrate in the oven, the sunchoke chips will become very sweet. Cooking times will vary depending on the amount of sunchokes in the oven at once, so check for doneness
after 45 minutes, and then every 15 minutes so that they don’t burn. This process works with beets, potatoes, carrots and parsnips, too. Serve sunchoke chips alone or mixed with other veggie chips. They make great hors d’oeuvres, snacks or an accompaniment to a meal in need of a crispy contrast.

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Pumpkin Empanadas

Makes about 14 empanadas

2 cups all-purpose flour
2 tablespoons sugar
11⁄2 teaspoons baking powder
1⁄2 teaspoon salt
6 ounces butter, cold in cubes
4 tablespoons milk
2 cups pumpkin puree
1⁄2 cup brown sugar, packed
11⁄2 teaspoons cinnamon
1⁄4 teaspoon freshly grated nutmeg
1 egg, lightly beaten
2 teaspoons pure vanilla extract
1 egg beaten with 1 tablespoon water
for glaze
2 tablespoons sugar

Preheat oven to 400 degrees. Sift together the flour, sugar, baking powder and salt into a large bowl. Add the butter to the flour mixture and cut it in, using a pastry blender or two knives, until the mixture resembles coarse meal. Drizzle the milk over the flour mixture and stir with a fork, just enough to distribute. Gather the dough into a flat disc and wrap tightly in plastic wrap. Chill the dough for 30 minutes. Blend together the pumpkin, brown sugar, spices, egg and vanilla to make the filling. When the dough is chilled, roll it out on a floured board or pastry cloth to 1⁄8-inch thickness. Cut out 4-inch circles. Place about 2 tablespoons of pumpkin filling on one half of each circle.

Fold over the other half and press the edges … Read More

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Sweet Potato and Caramelized Shallot Pudding

Serves 8

8 shallots, peeled and thinly sliced
8 tablespoons unsalted butter
Salt and pepper
3 tablespoons chopped fresh thyme
8 sweet potatoes or yams, roasted
and peeled
6 large eggs
3 cups heavy cream
1 cup whole milk
1 teaspoon ground coriander
1⁄2 teaspoon ground cinnamon

Preheat oven to 325 degrees. Cook shallots slowly in half of the butter until caramelized, then season with salt and pepper and reserve. Melt remaining butter gently in a sauté pan and cook until lightly browned. Remove from heat and add the chopped thyme. Purée cooked sweet potatoes with food mill or food processor until smooth. Break eggs into a separate bowl and whip well. In a large bowl, combine puréed sweet potato, brown butter, cream, milk, coriander and cinnamon.

Taste and adjust seasoning to preference with salt and pepper. Whisk in eggs and mix well. Fold in caramelized shallots. Pour mixture into a well-greased baking dish so that it fills the pan halfway up the sides.

Cover with aluminum foil and bake at 325 degrees for 1 hour or until a toothpick inserted in the center comes out clean. Allow the pudding to cool a half hour before cutting it into squares, … Read More

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Creamy Vegan Celeriac Soup With Celery-Apple Salsa

Makes eight 8-ounce servings

1 yellow onion, medium dice
1 head fennel, core removed and medium dice
3 ribs celery, sliced
2 tablespoons olive oil
1 teaspoon fennel seed
1 teaspoon celery seed
1 teaspoon ground coriander
3 cloves garlic, minced
1 russet potato, peeled and medium dice
Kosher salt and black pepper to taste
3 quarts vegetable stock or water
4 cups celeriac, peeled and large dice
1 teaspoon fresh lemon juice, or to taste

In a large, stainless-steel pot sauté onion, fennel and celery in the oil until soft and tender, but with no color change. Add dry spices, garlic and potato. Continue to cook slowly, adding a little salt and pepper. Add stock or water and celeriac, and bring to a boil. Immediately turn the heat down to a simmer. Cook slowly until all vegetables are completely soft, up to 1 hour. Remove from heat and allow to cool slightly. Remove and reserve three cups of the liquid. With an immersion blender, purée soup until completely smooth. Slowly add in the reserved liquid until desired consistency is reached. The soup will thicken slightly as it sits. Season to taste with salt, pepper and lemon juice, if needed.… Read More

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