Tag Archives | Fall 2010 Recipes

Sweet Potato and Raincrow Farm Eggplant Lasagna with Arugula-Almond Pesto

For the pesto:

1 garlic clove
Sea salt
1 cup arugula
3 tablespoons toasted almonds
2 tablespoons champagne vinegar
1⁄4 cup high-quality olive oil
2 tablespoons grated parmesan

In a mortar, mash the garlic with some sea salt. Add the arugula and pound until the juices of the arugula have been released. Add almonds and crush to desired consistency. Last, add the vinegar, oil and parmesan. Adjust seasoning with salt and pepper and a splash of water to lighten the pesto.

For the lasagna:

3 sweet potatoes, sliced thinly
2 eggplants, sliced thinly
1⁄2 cup olive oil
2 garlic cloves, minced
Salt and pepper
2 sprigs rosemary, chopped
6 ounces fresh mozzarella, diced
2 roasted red peppers, diced

Brush the sliced sweet potato and eggplant with olive oil and garlic. Season them with salt, pepper and the chopped rosemary. Grill the sweet potato and eggplant until caramelized but not cooked through. This is important, as you will finish cooking the “lasagna” in the oven and want to keep some bite to the finished product. In a 2-inch-tall baking dish, start layering the sweet potatoes by overlapping the slices. Sprinkle the layered potatoes with olive oil, mozzarella and peppers.

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Hazelnut Crusted Homestead Ranch Lamb Loin with Jack Reed’s Rainbow-Colored Chard and Parsnip Gratin

For the lamb:

2 cups hazelnuts, skins removed
4 6-ounce lamb loins, trimmed of silver skin
Salt and pepper
Olive oil

Chop the hazelnuts in a food processor.

Strain any fine dust (the fine dust will burn when you cook the loins). Press the chopped hazelnuts onto the lamb loins and season with salt and pepper. Cook the lamb in a sauté pan with olive oil to desired temperature. Make sure to let the meat rest before serving. Typically you want to rest the meat as long as it takes to cook it.

Tips for the lamb: When preparing meat, always remove it from the refrigerator and season it 5 minutes before cooking so the salt and spices can penetrate. In the restaurant

I like to do a time-consuming technique, finishing the meat by basting it with butter, garlic and thyme. This works great when you have a sous chef and seven other cooks to help you out. At home I try to get the same flavor by first roasting a smashed clove of garlic in my cooking oil until browned. I then discard the garlic and cook the meat in the very same pan, getting that wonderful fresh garlic … Read More

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Abundant Life Organic Farms Butternut Squash Salad with Winesap Apples and Avalanche Goat Cheese

For the vinaigrette:

1⁄2 clove garlic, minced
1 tablespoon shallots, minced
1 teaspoon honey, preferably
Gates of Heaven
4 sage leaves, chopped
1 1⁄2 tablespoons apple cider vinegar
1⁄4 cup olive oil

In a bowl, whisk together the garlic, shallots, honey, sage and vinegar. Slowly add oil and whisk until combined.

For the salad:

12 ounces Butternut squash, preferably from Abundant Life Organic
Farms, 3⁄4-inch dice
1 tablespoon honey, preferably Gates of Heaven
Pinch ground cinnamon
Pinch ground clove
Pinch ground allspice
Salt and black pepper
1 tablespoon butter, melted
2 apples, Winesap or other local variety, diced
3 tablespoons dried cranberries, chopped
3 tablespoons pumpkin seeds, toasted
4 cups fresh spinach
Olive oil
6 ounces goat cheese, preferably
Avalanche brand, crumbled

Spice the Butternut squash with honey, cinnamon, clove, allspice, salt, pepper and butter. Roast squash in the oven at 350° until caramelized, and then set aside. Combine the apples, cranberries,
pumpkin seeds and spinach in a bowl. Heat the squash in a sauté pan with some olive oil. Add the vinaigrette and gently warm through. Pour the warm squash over the apple salad and toss to combine. Sprinkle the salad with goat cheese crumbles.

Serves 6.

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Delta County Mourning Dove

Courtesy of Jon Hollinger, Aspen Outfitting Co.

Dove shooting is exciting and fast. The birds come from all angles and the shots vary in distance from 15 to 40 yards. The quality of meat for the table depends on the amount of pellets that each individual dove has contacted. Colorado has a oneday limit of 15 doves per hunter. Birds should be field dressed and put on ice as soon as possible after harvest. To clean doves, use sharp kitchen shears to remove the head, wings and feet. Pluck each bird, being careful not to tear the skin. Use shears to cut along both sides of the backbone. Remove backbone along with all viscera (internal organs), saving the heart and gizzard for use in other dishes if desired. Rinse cavity well, being careful to remove any and all remnants of viscera.

For heavily shot birds, we suggest the following preparation:
15 dove breasts, skins removed
Kosher salt
4 Anaheim peppers
1⁄4 pound Monterey Jack cheese
1⁄2 pound inexpensive, fatty breakfaststyle
Savory barbecue sauce of your choice
30 quality wooden toothpicks

With a sharp boning-type knife, remove the breast meat from both sides of the keel bone of each dove. … Read More

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Seared Mallard Breast with Spice Rub

Courtesy of Chef Dava Parr, Fresh & Wyld Farmhouse Inn and Gardens, Paonia

Every year Jon Hollinger and his merry band of hunters come to Paonia and surrounding hills and dales to hunt for, and dine on, duck. Over the last two years we’ve been treated to bluegrass music by a couple of Jon’s extraordinary guides, and when combined with the wonderful people and fresh duck, it all makes for a memorable occasion. The Aspen Outfitting group brings in enough
duck to feed 40 people, so I invite the village for what has now become Fresh & Wyld’s Annual Duck Hunter’s Dinner. Aspen Outfitting reminds me of why I choose to cook and live in Paonia, and makes me proud to be a chef!

For the rub: Enough for 4 Mallard breasts
1 teaspoon smoked paprika
1 teaspoon paprika
1⁄2 teaspoon cinnamon
1⁄2 teaspoon coriander
1⁄2 teaspoon cumin seed
1 tablespoon dried Ancho chili

Toast the above ingredients in a dry pan, until it just starts to smoke, then add the following:

1⁄2 teaspoon thyme
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
2 teaspoons brown sugar
I make enough of this rub to fill a quart jar so I … Read More

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Mourning Dove

Courtesy of Jeffrey Johnston, Aspen

For birds that have been shot so that the breast meat is completely or mostly untouched, use the following preparation:

15 doves, cleaned and plucked
Kosher salt
1⁄4 cup clarified butter (ghee)
1⁄4 cup extra-virgin olive oil
1⁄2 cup sifted flour
Fresh thyme leaves
Well-seasoned cast-iron skillet

Soak cleaned doves in a brine solution of salt and water for 5–10 minutes. Allow doves to thoroughly air dry (2–3 hours). Once dry, place doves breast side up onto a cutting board and press flat with the heel of your hand, being careful not to tear the skin.

Cutting collarbones on bigger birds will help.

Heat the skillet to medium-hot; use equal amounts of ghee and olive oil to coat the bottom. The skillet is hot enough when a pinch of flour sizzles in the oil. While the skillet is heating, dredge dried, pressed doves in flour. Shake off excess, as a light coating is best.

Add flour-coated doves to the skillet in small batches of 2 or 3. Cook each batch for 3–5 minutes. Turning once, brown the doves for one-third of the time on top and two-thirds of the time on back. Do not overcook; … Read More

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Chicken, Green Chile Apple Soup

1⁄3 cup oil
2 cups boneless chicken, cubed
1⁄2 cup chopped onion
1 tablespoon minced garlic
1⁄2 cup flour
1–2 cups roasted green chiles
1 can black beans
2 cups cooked wild rice
1 fresh jalapeño, minced
1 tablespoon cumin
1–2 teaspoons salt
1 teaspoon black pepper
Juice of 2 limes
2 16-ounce bottles Big B’s Spiced Apple Cider
(4 cups)
2 cups chicken broth
2 cups chopped apples, approximately 1⁄2 inch

In stock pot or large, high-sided skillet, heat oil over medium heat. Add chicken and cook until lightly browned. Stir in onion and garlic. Add flour and cook, stirring constantly, for 1–2 minutes. Add
chiles, beans (no need to drain), rice, jalapeño, cumin, salt, pepper, lime juice, cider and chicken broth. Cover, reduce heat and simmer for 30 minutes. Add apples and simmer another hour or so. Serves 6–10.

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Fresh Apple Cake

Recipes courtesy of Ellen Hutto,
Delicious Orchards World Café

2 eggs
1 teaspoon vanilla
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1⁄2 teaspoon salt
4 cups thinly sliced apples
3⁄4 cup nuts
Cream cheese

Beat together eggs, vanilla, oil and sugar. In a separate bowl mix together flour, baking soda, cinnamon and salt, and add to the egg mixture. Stir in apples and nuts. Place in a greased 9- by 13-inch
pan and bake at 350° for 50 minutes or until it tests done. When cool, frost with cream cheese and honey. This cake is amazing FROZEN!

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