Archive | Entrees

Girl with Fish slide

Journey to Malawi

American flavors, African roots

By Brette Ashley Jackson

In 1923, my maternal great-grandparents, Percy and Arlethia Heath, moved from Wilmington, North Carolina, to Philadelphia. Like the nearly seven million African-Americans who relocated between 1915 and 1970 during the Great Migration, they ventured there for work and a better life.

Like many before and after them, they held on to their Southern culture, most notably in the foods that they ate. New Year’s Day, for instance, was ushered in with a plate of black-eyed peas that was believed to bring prosperity. But this quintessential Southern dish is actually of African origin, and, like so many foods that hail from the South, its history is linked to the transport of Africans to the Americas.

In the introduction to High on the Hog: A Culinary Journey from Africa to America, cookbook writer and food historian Jessica B. Harris writes about her first experience traversing the markets of West Africa, observing how familiar vegetables and fruits—okra, black-eyed peas and watermelon—made evident the connection between the foods of Africa and the foods of the descendants of Africans who were forcefully taken to the Americas centuries ago.

Her book examines the staple foods that have … Read More

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PorkRagu

White Pork Ragù

Recipe by Brad Hindsley, Spire Farm-to-Fork (LaPorte, Indiana)

Serve this rustic ragù over your favorite pasta.

Serves 8

2 pounds pork shoulder, cut into 1-inch pieces
Salt, to taste
Black pepper, ground, to taste
⅓ cup olive oil, divided
1 red onion, chopped
3 cloves garlic, chopped
1 celery root, chopped
8 ounces white mushrooms, chopped
4 sprigs thyme
4 cups brown stock (our tester used beef stock)
2 cups white wine
1 tablespoon honey

Pat pork dry and season with kosher salt and pepper. Heat half of the oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown pork on all sides, 6–7 minutes, then transfer to paper towels to drain. Add remaining oil to the pot. Cook the onion, garlic, celery root, mushrooms and thyme. Season with salt and pepper. Stir occasionally until softened, 4–5 minutes.

Return the pork to the pot with the stock, wine and honey and bring to a boil. Reduce the heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3–3½ hours. Using a whisk, break up the meat in the pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.

  Brad Hindsley fell in love with the beauty Read More
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Roast Chicken slide

Not Your Ordinary Bird


Roast chicken goes from ordinary to extraordinary with the addition of clementines, fennel and tarragon.

 

Classic Roast Chicken and
Four Variations Worthy of a Feast

By Tara Swartzendruber-Landis | Photography by D. Lucas Landis  
With a little preparation, a roast chicken offers great rewards. Our Classic Roast Chicken and four variations are recipes worthy of a feast—even if it’s a Thursday night.
Whole chickens abound in most meat community-supported agriculture (CSA) subscriptions and are available at your local farmers market. Our recipes will work well on a bird that has lived a good life and may not be as fatty as a typical grocery store bird.
An added bonus: Roasting a whole bird means leftovers! Use meat for making salads or sandwiches or toss the bones in a stockpot and make your own homemade chicken stock.

 

Classic Roast Chicken

Serves 4–6

1 (3½–4 pound) chicken
¼ cup kosher salt
4–5 garlic cloves
½ lemon
3 stalks tarragon
3 stalks thyme
½–¾ cup white wine
4 tablespoons butter, melted

On a large plate, place the chicken and dump the salt all over the bird. Using your hands, try to get as much salt to stick to the flesh and … Read More

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beer soup

Cooking with Beer

Who says you can’t have beer for dinner—
or dessert?

  Photography by D. Lucas Landis  

Cooking with beer is as simple as using wine or stock. In Belgium and Britain, where little wine is produced, beer is often used for cooking. When braising with beer, think about balancing its bitterness with fat, salt and something sweet like caramelized onions or carrots. It really doesn’t matter which beer you use—as long as it is bitter.

—Jennifer McLagan, from Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes, Ten Speed Press, September 2014
 

Beer Soup

Though this soup is simple, its flavors are surprisingly complex. The beer and the well-toasted bread add bitterness, while the cream balances them. Don’t forget freshly grated nutmeg; it adds to the flavor. Followed by cheese (a good cheddar, perhaps) and a salad, it makes a light dinner.

Serves 4 generously

4 cups beef stock, preferably homemade
1 cup amber beer
⅔ cup whipping cream
1 tablespoon dark rye flour
Sea salt
Black pepper, freshly ground
Nutmeg, freshly ground
4 slices country-style sourdough bread, well toasted

Pour the beef stock, beer and cream into a saucepan. Place over medium-low heat and bring to a gentle … Read More

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Ginger

Ginger and Turmeric Coconut Soup

Michiana-grown ginger and turmeric from Clay Bottom Farm (Goshen, Indiana) inspire a warming Southeast Asian-style soup. (Look for ginger at the farm’s stall at the Goshen Farmers Market in late September. Ginger can be purchased fresh and then frozen for use through the fall and winter. (Clay Bottom is not growing turmeric this season.)

Serves 4–6 as an appetizer or 2 as a main course  

2 inches fresh ginger, grated (about 1½ tablespoons)

2 shallots, diced (about ½ cup) 2 large garlic cloves, sliced thin

2 inches fresh turmeric*, grated (about 1½ tablespoons)

1 tablespoon fresh lemongrass, finely sliced

2–3 fresh red chilies, sliced

1 teaspoon dried coriander 2 (13½-ounce) cans coconut milk

Zest of 1 lime or two Kaffir lime leaves

1 tablespoon lime juice, about 1 lime

2 star anise, whole 1 tablespoon brown sugar, packed

½ tablespoon soy sauce 1 teaspoon salt

1 bunch of mizuna greens, bok choy or spinach (about 2 cups), chopped

1 large potato, peeled and cubed (about 1 cup)

5 medium carrots, thinly sliced at an angle (about 2 cups)

2 cups chicken broth 2 cups water ½ teaspoon of fish sauce (optional)

Place the ginger, shallot, garlic, turmeric, lemongrass, chilies and … Read More

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Fig Salad

Grilled Fig Salad with Fresh Mozzarella and Balsamic Glaze

Serves 4 as an appetizer or 2 as a main dish  

1 pint or 8 fresh figs

4 slices prosciutto, split in half the long way

8 rosemary stalks, bottom ⅔ leaves removed

3/4 cup balsamic vinegar

1 tablespoon brown sugar

5 ounces arugula or other spicy salad green

4 ounces mozzarella, fresh

1 lemon, quartered

2 tablespoons olive oil

Salt

Wrap each fig with 1/2 slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200º grill for 5–15 minutes, until they are warmed through.

Place the vinegar and brown sugar in a nonreactive pan. Over medium heat, reduce the mixture to about ⅓ cup.

Arrange the greens and mozzarella on plates. Garnish each with a lemon quarter.

Place a warm fig kebab on the salad, drizzle with olive oil and the balsamic reduction and season with salt. Serve warm.

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JapVegSlide

Cooking with Japanese Vegetables

A Meal for Four

Recipes by Yukiko Kennedy • Photography by D. Lucas Landis  

Beautiful produce, clean flavors, the excitement and energy of trying new and unfamiliar recipes—all of this went into the testing of these great recipes. What follows is a wonderful foray into Japanese cuisine inspired by the Japanese vegetables grown at White Yarrow Farm. Forget everything you know about fast-food sushi and enjoy this celebration of simple ingredients and seasonal produce. —Tara Swartzendruber-Landis, recipe editor

Ingredients

• Dashi: A broth made from kombu (dried kelp) and dried tuna shavings (bonito or katsuobushi). Dashi is the base flavor of many Japanese recipes, providing a rich umami taste. Pre-made dashi, often sold in granules like an instant soup base, can be hard to find in the Michiana area. If you cannot buy it at your local Asian grocery, you can make your own dashi by soaking and then simmering a couple of pieces of kombu, reducing the mixture by boiling for about 10 minutes, then adding about 2 cups of tuna shavings, simmering another 10 minutes and straining. (Kombu and dried tuna flakes are available at Whole Foods Market in Mishawaka, Indiana). • Kokabu: These tender, sweet turnips … Read More

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Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.

Sancocho and Sofrito

Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.

Sancocho

Note: Adobo, yuca and plantains can be found at Latin American groceries and many larger supermarkets. Pre-made sofrito is also sometimes available.
Makes 6 portions

2 tablespoons vegetable or olive oil
1½ pounds stew meat, cut into 2- to 3-inch pieces (Javier uses beef, but this dish could be made with chicken or pork.)
1 large onion, diced in large pieces
½ pound red potato, diced
½ cup celery, diced in large pieces
1 cup summer squash or carrots, diced in large pieces
⅓ pound plantain, sliced
½ cup tomato sauce
½ cup red wine
2 quarts water
2 teaspoons garlic, minced
¼ bunch cilantro leaves, chopped
2 teaspoon adobo (see note above)
¼ cup sofrito (see recipe below)
½ teaspoon oregano
¼ teaspoon marjoram
2 bay leaves
2 cups corn kernels
⅓ pound yuca, peeled and diced
1 cup peas

Heat the oil in a large frying pan. Cook the meat over medium-high heat until browned on all sides. Add the onion and sauté for 2 minutes. Add the potatoes, celery, squash or carrots and plantains and sauté … Read More

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Homemade Bacon

BY TARA SWARTZENDRUBER-LANDIS

PHOTO BY D. LUCAS LANDIS

These days, you can find almost anything bacon flavored—candy, frosting, even toothpaste. Why not take bacon back to its roots and make … actual bacon? Bacon will keep one to two weeks in your fridge and six months in the freezer, but we are betting that most of it will be enjoyed a few hours out of the smoker. We included two options for herbs or spices. Once you’ve made it a couple of times, experiment with your own favorites.

Serves 8–1

Option 1
Option 2
3 pounds pork belly, skin on
3 pounds pork belly, skin on
½ cup kosher salt
½ cup kosher salt
4 tablespoons brown sugar
4 tablespoons brown sugar
1 tablespoon ground black peppercorns
1 clove minced garlic
1 clove minced garlic
1 teaspoon Chinese five spice powder
1 tablespoon fresh thyme
½ teaspoon Instacure No. 1
½ teaspoon Instacure No. 1
 

 

1.

Place the pork belly on a large cookie or baking sheet. In a small bowl, place the other ingredients and mix with a spoon or fork.

2.

Use your hands to rub the curing mixture all over the pork belly, making sure that Read More

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Saag (Indian Creamed Greens)

Recipe by Jean DeWinter, photo by D. Lucas Landis

This recipe makes about 6 cups or 12 (1/2 – cup) servings. I make a large batch of this because I always put half of it in the freezer for an easy meal later.

2 tablespoons vegetable oil (I use canola)

1 teaspoon cumin seeds

1 1/2 cups diced red onion (about 1 1/2 medium red onions)

2 cups 1/2 -inch diced turnip (about 2 medium turnips)

1 3/4 to 2 cups fresh diced tomato

1–2 serrano or Thai chilies, about 2 inches long each, tops cut off, then cut on bias

1–2 teaspoons kosher salt

1/2  teaspoon turmeric

2 cinnamon sticks

1 1/2 to 2 teaspoons garam masala*

1 teaspoon ground coriander

3 garlic cloves, crushed and minced

1 tablespoon fresh ginger, minced

4–6 crushed cardamom pods (green or black)

⅛–1 teaspoon red chile powder (optional, season to taste)

1/2 to 1 cup water

1 pound baby spinach leaves

1/2 to 3/4 pound mustard greens**, torn in pieces with stems removed, washed well

1/2 to 3/4 pound kale**, torn in pieces with stems removed, washed well

1/2 to 3/4 cup half-and-half

1/4 cup whole milk or heavy cream

Heat oil Read More

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