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Tag Archives | Winter 2009 Recipes

Sarah Tornare’s Spicy Braised Beef

Sarah loves to serve this slightly piquant dish on blustery fall or winterlike days.

2 pounds chuck roast or eye of round,
bone out
Salt and freshly ground pepper
Olive, organic canola or vegetable oil
1½ cups water
2 tablespoons dry mustard
2 tablespoons Worcestershire sauce
2 teaspoons kosher or sea salt
2 teaspoons curry powder
½ teaspoon cayenne pepper
1 yellow onion, peeled, ends sliced off
and cut into eighths
2 carrots, quartered
8 new potatoes (red or yellow Finn,
or any fingerling variety), halved
lengthwise

Preheat oven to 325 degrees. Season meat on both sides with salt and pepper. Add just enough oil to coat bottom of, Dutch oven or heavy, ovenproof baking dish. Over medium high heat, sear meat on all sides, using tongs to turn. Remove from heat.

Add remaining ingredients to pot, cover and place in oven for 3½ hours or until meat is fork tender (add more liquid, if necessary, as it cooks). Serve with a full-bodied Cabernet Sauvignon and fresh, crusty bread. Serves 4.

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DEEP-FRIED SAGE LEAVES

Courtesy of Osage Gardens

These fried sage leaves make a beautiful and delicious garnish on a main dish or appetizer.

1 package whole sage leaves
2 egg whites, beaten until frothy
½ cup fresh breadcrumbs seasoned
with salt and pepper to taste
Oil for frying

Heat ¼ to ½ inch of oil until very hot but not smoking. Dip each leaf into egg white and then coat lightly with seasoned breadcrumbs. Fry in hot oil for 15 seconds, turn once and repeat on the other side. Drain on paper towels. May be made a few hours in advance.

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TURKEY STUFFING WITH OSAGE POULTRY BLEND AND WILD MUSHROOMS

Courtesy of Osage Gardens

For 14- to 16-pound turkey
2 tablespoons butter (for sautéing)
1 large yellow onion, diced
1 pound mixture of portobello and shitake mushrooms, sliced
4 cloves garlic, chopped
¼ pound butter (for boiling water)
Dried bread crumbs from large loaf (about 8 cups)
2 tablespoons Osage poultry blend
Salt and pepper

Lightly sauté onions, mushrooms and garlic in butter. Bring 1 cup of water and ¼ pound of butter to a boil, add bread crumbs and toss until just moistened. Add onion, garlic and mushroom mixture, Osage poultry blend and season to taste with salt and pepper.

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Pasilla Chile Truffles

Recipe Courtesy of Chef Matthew Zubrod, DishAspen

14 ounces semisweet chocolate (62-percent quality)
1 cup heavy cream
1 pinch canela (Mexican cinnamon)
1 ounce fine mescal (preferably Del Maguey Tobala)
½ teaspoon dry pasilla powder
½ cup cocoa powder

Melt chocolate in a double boiler with cream. Allow to blend and cool slightly. While warm, add canela, mescal and pasilla powder. Mix well and allow to cool in refer. Use a Parisian scoop or teaspoon to form balls. Roll balls in cocoa powder and chill. When really cool, re-roll to perfection with a little more cocoa powder.

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Butternut Squash and Sweet Potato Bisque

Recipe Courtesy of Chef Matthew Zubrod, DishAspen

2 tablespoons premium butter
2 teaspoons brown sugar, honey or maple syrup
3 each butternut squash, peeled, seeded and rough chopped
3 each sweet potatoes, peeled and rough chopped
1 yellow onion, rough chop
1 teaspoon fresh thyme, chopped
1 fresh bay leaf
1 quart vegetable broth
Salt, cayenne pepper and cinnamon to taste

In a sauté pan sweat squash, potatoes and onions in butter and brown sugar until translucent and then add thyme and bay leaf. Add broth and simmer for ½ hour. Remove bay leaf and puree in blender, seasoning to taste. Allow to cool and serve with crème fraîche or seafood. Serves 12.

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Lobster Lasagna

Recipe Courtesy of Chef Matthew Zubrod, DishAspen

1 ounce olive oil
1 onion, small dice
¼ pound chanterelle mushrooms
2 cloves garlic, sliced
2 tablespoons fresh basil,
chopped
2 tablespoons fresh oregano,
chopped
2 bay leaves
30 ounces ricotta cheese
¼ cup Italian flat-leaf parsley,
finely chopped
2 tablespoons fresh oregano,
chopped
2 eggs, lightly beaten
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
4 cups tomato sauce, prepared
1 pound dried lasagna noodles
2 pounds cooked lobster meat,
cut into bite-size pieces
1 pound mozzarella cheese,
shredded
Grated Parmesan and mozzarella,
for topping
Preheat oven to 350 degrees. Sauté
in oil over medium heat onion,
mushrooms, garlic, basil, oregano
and bay leaves. Cook 5 minutes
and remove bay leaves. In a mixing
bowl, combine ricotta, parsley
and oregano. Stir in beaten eggs.
Add ¼ cup Parmesan, season with
salt and pepper.

To assemble the lasagna: Coat the bottom of a baking dish with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce.

Combine the lobster with the onions, mushrooms, garlic and herbs.

Spread half of the lobster mixture over the pasta. Dollop half of the ricotta mixture … Read More

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Smoked Trout Chowder

Recipe Courtesy of Chef Matthew Zubrod, DishAspen

This recipe should be prepared the day before serving.

1 carrot, diced
1 medium celery stalk, peeled
and diced
1 ounce fresh garlic, chopped
1 medium onion, diced
½ pound bacon, diced
1 can chopped clams with juice
(12 oz)
3 cups chicken stock
1 cup heavy cream
1 sweet potato, diced
2 pounds smoked trout, diced
½ ounce fresh thyme, chopped
½ ounce fresh basil, chopped
Salt and cayenne to taste

Sweat carrots, celery, garlic and onions with bacon until caramelized.

Add clams with juice, chicken stock, cream and sweet potato and simmer for one hour.

Add trout, herbs and season with salt and cayenne. Allow to cool and serve the next day. Consistency should be hearty, not thick.

Serves 8.

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Zingerade

Courtesy of Celestial Seasonings

This beverage is served every day at the Celestial Café in Boulder and is a real favorite. Also try this recipe with Tangerine Orange Zinger, Wild Berry Zinger, Acai Mango Zinger or your favorite Zinger tea.

4 Red Zinger tea bags
1 quart warm water
1 quart cold water
12 ounces frozen lemonade
½ cup sugar

Place the tea bags in a half-gallon pitcher and add the warm water.

Place the pitcher in the refrigerator and steep for one hour. Remove the tea bags, add the remaining ingredients and stir well. Serves 8.

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Nutcracker Sweet Pie

From the “Cooking with Tea Cookbook,” by Jennifer and Mo Siegel

Mo and Jennifer like to make this pie with hazelnuts, pecans
and walnuts, but any combination is great. For a Southwestern
version, add a handful of pine nuts.
2 Celestial Seasonings Nutcracker Sweet Holiday tea bags
1 cup boiling water
2 ounces unsweetened chocolate
⅓ cup butter
1½ cups sugar
½ teaspoon salt
1 cup mixed unsalted nuts, chopped
2 eggs
1 pie crust

In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for four minutes. Remove and discard the tea bags. Lower the heat to simmer. Add chocolate and butter, stirring until melted.

Remove the saucepan from the heat and let it cool down for 10 minutes. Add sugar, salt, nuts and eggs and mix well. Pour this mixture into a pie shell. Preheat oven to 375 degrees and bake for 45 minutes.

Serve warm or cold, alone or with whipped cream. Serves 6 to 8.

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