Tag Archives | Fall 2009 Recipes


1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground cloves
1 large egg
1 cup whole milk
1/2 cup homemade or canned pumpkin puree
3 tablespoons canola or other light vegetable oil
Vegetable oil for cooking
1/4 cup chopped pecans, toasted

In a small bowl, whisk together the flour, baking powder, salt, sugar, nutmeg, and cloves. In a large bowl, beat the egg, milk, and pumpkin together until just blended. Stir in the oil. Add the flour mixture all at once to the egg mixture and stir until just blended.

Heat a griddle or large frying pan over medium high heat. Coat with vegetable oil. When hot, add the pancake batter 1/4 cup at a time. Cook until the edges pull away slightly from the pan and bubbles form evenly on the top, 1 to 2 minutes. Turn and cook the other side until golden, another 1 to 2 minutes. Repeat until all the batter is used.

Serve at once accompanied by butter, syrup, and toasted pecans.

Makes about 1 dozen pancakes.

Note: Be sure to grind your own spices for the … Read More

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To make your own highly flavorful pumpkin puree, here is what you do:

If you are using a 3 to 4 pound pumpkin, bake it whole on a baking sheet in a 350 F° oven until a sharp knife easily pierces through to the seed cavity, about 1 to 1 1/2 hours. When it is cool enough to handle, peel away the skin, cut it in half, remove the seeds and fibers, and mash the soft flesh with a potato masher or process in a food processor. For a larger pumpkin, cut in half or into wedges before baking.

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Making the sauce

You will need:

5 Pounds of ripe tomatoes
Italian paste tomatoes work well. Heirloom tomatoes have a higher
water content so be prepared to cook them longer. You may continue to
add more tomatoes as the sauce cooks down.
2 red or yellow onions
4 to 5 whole garlic cloves
1 to 2 red, green, or yellow peppers (sweet, not hot)
1 ½ to 2 cups mixed fresh herbs including basil, oregano, thyme and marjoram
(Use less if you only have dried herbs instead of fresh.)
3 bay leaves
Several sprigs of fresh oregano, thyme and marjoram, and a handful of
basil leaves, for adding to the jars at the last moment before sealing
Salt and pepper to taste

Cut out the stem of each tomato and chop into three or four coarse pieces. Peel and cut the onions into halves or quarters. Peel the garlic cloves. Core and cut each pepper into three or four pieces. Coarsely chop the mixed fresh herbs. Place all of these ingredients, together with the bay leaves, into a large, heavy enamel or stainless steel kettle with a lid. Add salt and pepper.

Cover and cook slowly over low heat, stirring … Read More

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Serves 8 as an entrée

For the chowder base:

2 tablespoons water
3 ounces bacon or salt pork, cut into lardons
2 medium onions, medium dice
1 leek, trimmed, quartered lengthwise, and sliced about 1/2–inch thick
2 stalks celery, halved lengthwise and thinly sliced
5 cups fish stock (or substitute 2 ½ cups clam juice and 2 ½ cups water)
1 tablespoon kosher salt, more to taste
2 bay leaves

To finish the dish:

2 large russet potatoes, sliced in half lengthwise, then sliced into 1/2 –inch half moons
1 ½ pounds white fish such as halibut, cut into two-bite chunks
1 ½ cups heavy cream, or to taste
White pepper to taste
Beer-Steamed Clams (optional, see recipe)

To prepare the base: Heat the water with the bacon or salt pork over a medium burner. Stir occasionally for five minutes, or until the water has cooked off and the pork is golden all over. Add the onion, leek and celery, and stir to coat in the pork fat. Continue to cook for five to seven minutes, stirring often, until the onions are translucent and smell sweet. Add the stock, salt and bay leaves. Bring the pot to a … Read More

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2 pounds fresh clams
1 cup beer
1 sprig fresh thyme

Scrub the clams under cool running water. Discard any clams that will not close when tapped firmly with a fingernail. Bring the beer to a boil in a four-quart pot with a tight-fitting lid. Add the clams all at once with the thyme sprig, cover the pot immediately, and cook over high heat until the pot recovers a boil. Lift the pot lid and stir well from time to time, until the clams have all opened.

Remove the clams to a baking sheet with a large slotted spoon or Asian spider, then strain the broth through a fine sieve to remove sand and grit, and reserve for use in the chowder.

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By Chefs Gerald Gass and Mark Rohrmeir

Most Americans have grown up with the canned ripe black olives that are the mainstay of the California olive industry. These olives are cured quickly in an aerated lye solution that both removes the bitter glucosides and turns the fruits a uniform black. The color is set further by the addition of a small amount of ferrous gluconate. The resulting olives are even in color and texture, but insipid in flavor. This is in contrast to the very flavorful olives that are made in the Mediterranean by a variety of slower methods, most of which involve gradual leaching of the glucosides from the olives in water or salt brine. The process can be as simple as packing the olives in a mesh bag and submerging the bag in the ocean or a stream until the flavor is acceptable. More commonly, olives are put into a salt brine that is changed periodically until the glucosides have been leached. Another method calls for burying large, ripe olives in coarse salt and letting the salt draw the glucosides and much of the moisture from the fruit. These are known as dry-cured olives, and they are … Read More

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Makes 3 cups

3 tablespoons butter
4 cups freshly peeled, sliced shallots
Turkey roasting pan with caramelized juices
2 heaping tablespoons all-purpose flour
¼ cup Armagnac or other brandy
1 cup dry white or rosé wine
2 cups golden chicken (or turkey) stock [preferably homemade—Chef Katz’ recipe ]
Salt and freshly ground pepper to taste

Heat the butter in a heavy skillet over a medium burner. When the butter is foamy, add the sliced shallots, and stir to coat well. Cook for approximately 20 minutes, stirring often. When the shallots begin to brown at the edges, stir carefully and often against the bottom of the pan with a wooden spoon to release the caramelized juices. If the shallots begin to stick, add a tablespoon of water as necessary to dissolve the caramel. When the shallots are deep honey brown color, transfer to a bowl to cool, then refrigerate until needed.

To make the gravy, transfer your roast turkey from the roasting pan to a platter or cutting board to rest. Pour off all but about two tablespoons of the fat in the pan. Place the roasting pan on the stovetop over a medium burner. When the fat is hot, … Read More

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By Chef David Katz of Panevino

Makes 1 gallon

3 pounds chicken neck and back bones (substitute turkey, duck or quail bones)
2 whole chicken legs including thigh, cut in half
1 cup dry white wine (optional)
1 gallon cold water

Cheesecloth sachet containing:

  • 6 thyme sprigs
  • 6 parsley stems
  • 2 bay leaves
  • 10 black peppercorns

2 white or yellow onions, large dice
1 leek, trimmed, large dice
2 carrots, large dice
2 stalks celery, large dice

Preheat oven to 400°.  Place the chicken bones and legs on a lightly greased baking pan and bake for 30 minutes or until golden brown.  Remove the pan from the oven and transfer the chicken to an 8-quart stockpot. Heat the pot over a medium heat and add the wine, then reduce by about half.  Add the water and sachet and bring the pot to a simmer over high heat.  Reduce the heat to maintain a bare simmer and cook for 45 minutes, skimming away any fat or foam that comes to the surface.  Add the vegetables and continue to cook at a bare simmer for an additional 90 minutes.  Strain the stock through a sieve lined with cheesecloth and chill thoroughly … Read More

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Bring your child along to the market or pumpkin patch to pick out just the “right” specimen for this dish! These can be made for the Thanksgiving meal, or a few days later when you are sick of leftovers, but still crave the flavors of fall.

An easy way to make homemade ravioli, Gyoza wrappers can be baked, fried, or boiled like pasta. In this case, the wrappers cook up just like ravioli, with a creamy filling inside. Serve topped with browned butter and a dusting of cinnamon, or butter and grated Parmesan cheese, or just plain as a great finger food.

Makes 60 ravioli


8 ounces cream cheese
One 3 to 4 pound pumpkin (See note)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon, plus extra for optional garnish
1 package (60) round gyoza wrappers (See note)
2 tablespoons butter, for garnish
Grated Parmesan cheese, for optional garnish

Wash and split the pumpkin in half and remove the seeds and fibers, scraping with a metal spoon. Discard fibers and save seeds for toasting later. Oil a sheet pan and place 2 halves cut-side-down on pan. … Read More

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