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Tag Archives | Fall 2010 Recipes

urbanForagerBurgers

BURGERS

burger

1½ pound ground beef
Salt and pepper to taste
4 hamburger buns
2 tablespoons Canola oil
4 cloves roasted garlic
(see Sweet Potato recipe)

Heat grill. Using hands, lightly form the hamburger patties (not too tight!). Place on a plate and return to fridge. When the grill is hot, remove burgers from fridge and season liberally (lots of salt please). Put the burgers on the grill over medium heat. Cook 4 minutes and then flip burgers. Cook another 4 minutes, check for doneness (they will be about medium rare at this point) and remove if desired. While the burgers cool, lightly oil the buns and throw on grill. Pour some beers. Remove buns from grill and spread with the roasted garlic. Assemble and eat.

Serves 4

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SWEET POTATO FRIES

3 large sweet potatoes
4 sprigs thyme
4 cloves of garlic
3 tablespoons Canola oil (or other high-smoking point oil)
Salt and pepper to taste

Preheat the oven to 425 degrees. Rinse and pat dry the sweet potatoes. Cut them into wedges and put them in a large bowl. Strip the thyme off the sprigs and add to potatoes. Add the whole, un-peeled garlic cloves to the potatoes and season with salt and pepper.

Add Canola oil to bowl and toss to liberally coat everything with oil. Spread out on a large roasting pan or cookie sheet place in the preheated oven. Cook, shaking the pan every now-and-then (and turning the fries if they are cooking unevenly), until the potatoes are tender and crispy, about 20 minutes

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SAUTÉED SWISS CHARD

1 bunch Swiss chard
2-3 cloves garlic
3 tablespoons olive oil
1/8 cup chicken or vegetable stock
Salt and pepper to taste
Red pepper flakes to taste (optional)

Heat a large sauté pan over medium heat. Add the oil. Roughly chop the Swiss chard (stems and all) and add to the pan. Season with salt and pepper and stir. Add the stock (or water)—just enough to keep the chard moist—and stir. Thinly slice the garlic and add to the chard. Cook until the greens are wilted, the stems are tender, and the garlic is translucent—about 6 minutes. Add the red pepper flakes and adjust seasoning.

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familyTableWildMushroom

WILD MUSHROOM BISQUE WITH PUMPERNICKEL CROUTONS

wild mushroom bisque with pumpernickel croutons

4 ounces butter (plus 4 ounces for roux)
1 cup white onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
4 cloves garlic, smashed
1 quart cremini mushrooms, sliced
2 cup dry porcini mushrooms, broken into small bits
1 quart shitake mushrooms, sliced
2 teaspoons fresh thyme
1 quart chicken stock
1 quart beef stock
1 cup sherry
6 cups heavy cream
1½ cups flour for roux
Salt and freshly ground black pepper
Pumpernickel croutons

In a large stockpot melt 4 ounces butter over medium heat. When the butter begins to foam add onions, celery, garlic, and carrots. Sauté 5-6 minutes or until the vegetables are beginning to caramelize.

Continue cooking on medium heat and add mushrooms, stirring frequently. Add sherry and let everything reduce for 10 minutes.

Add both stocks and fresh thyme and cook 15-20 minutes. Add cream and bring to light boil for 5 minutes. In a separate sauce pan, melt remaining whole butter, stir in flour and cook on low heat for 5 minutes, stirring frequently. Bring soup back up to boil and whisk in butter flour mixture vigorously until soup begins to thicken. Reduce heat to very low and allow roux to cook out for approx 15 minutes. Season with salt and pepper. Serve with a garnish of pumpernickel croutons.

Serves 8–10

Courtesy of Chef Stephen Phelps, Bijou Cafe

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familyTableChxProvencale

CHICKEN AND WHITE BEAN PROVENCAL

chicken and white bean provencal

1 rotisserie chicken
2 teaspoons olive oil
2 cups onions, chopped
2 cloves garlic, minced
3 medium zucchini, sliced in ½ moons
12 ounces fresh or canned tomatoes, diced
6 ounces roasted red peppers, chopped
3 sprigs of thyme
1 bay leaf
4 cups cooked white beans (navy or great northern)
Salt and pepper to taste.

Put rotisserie chicken in a large pot and cover with water. Boil for 10 minutes. Drain the stock into a container and set aside. Remove meat from bones. In same pot add olive oil and sauté onions, garlic and zucchini for 5 minutes or until onions are translucent. Add tomatoes, peppers, thyme, bay leaf, chicken and stock. Cook over medium heat for 25 minutes. Add beans and season to taste.

Put back on the heat until beans are heated thoroughly.

Serves 6–8

Courtesy of Sharon Carr, Carr’s Corner Cafe

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familyTableRoastedPumpkin

ROASTED PUMPKIN BISQUE

roasted pumpkin bisque

1 3-pound pie pumpkin, halved, seeded and roasted
4 cups vegetable stock
2 tablespoons aged sherry vinegar
5 tablespoons butter
1 small onion, small dice
5 garlic cloves, minced
¼ teaspoon cloves, ground
¼ teaspoon mace, ground
¼ teaspoon ginger, ground
¼ teaspoon allspice berry, ground
Kosher salt and white pepper to taste
1 cup heavy cream

In a medium-sized soup pot, sauté the onion and garlic cloves in the butter until translucent, about 4 minutes. Deglaze the pan with the vegetable stock and vinegar and add the roasted pumpkin. Add the spices and simmer for 1 hour. Take off the stove, purée and add the cream. Season and enjoy.

Serves 6–8

Courtesy of Chef Derek Barnes, Derek’s Culinary Casual

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familyTableOvenRoma

OVEN ROASTED ROMA TOMATO SOUP

oven roasted roma tomato soup

12 ripe Roma tomatoes, quartered lengthwise
2 tablespoons fresh garlic, chopped
1 tablespoon fresh shallot, chopped
2 tablespoons white truffle oil
2 tablespoons white truffle salt
1 pinch fresh ground black pepper
4 ounces whole unsalted butter
1 medium onion, diced
1 cup Riesling
6 ounces tomato juice
1 cup organic chicken broth
1 quart heavy cream
¼ cup fresh basil, chopped
Kosher salt and pepper, to taste
Pecorino Romano and white truffle oil

In a large mixing bowl toss tomatoes, garlic, shallots, truffle oil, truffle salt and pepper.

Place on a lightly greased cookie sheet and roast in convection oven at 325 degrees for 30 minutes. While tomato mixture is roasting, melt butter in large saucepan.

Gently sauté onion over medium heat until fully translucent. Turn heat to high and de glaze onions with Riesling. Add roasted tomato mixture, tomato juice, chicken broth and cream to pot. Bring just to a boil and reduce heat to medium. Gently reduce by ¼, stirring frequently. Remove from heat and add contents of pot to blender. Add chopped basil and blend several minutes until smooth. Strain through mesh sieve and discard solids. Adjust salt and pepper and serve garnished with shaved Pecorino Romano and a drizzle of truffle oil.

Serves 6–8

Courtesy of Chef Dan Olson, Ophelia’s on the Bay

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edibleTradRecipe

BANANA CREAM PIE

banana cream pie

1 cup cold milk
½ cup cornstarch
½ teaspoon salt
1 teaspoon vanilla
3 egg yolks
3 cups milk
3 tablespoons butter
2/3 cups sugar
4 bananas
1 pre-baked pie shell
2 cups whipped topping

Place 1 cup milk, cornstarch, salt, vanilla and egg yolks in a small bowl and mix with wire whisk until smooth. Set mixture aside.

Place 3 cups milk in a saucepan with butter and sugar and heat until scalding, stirring constantly with whisk. Continuing to stir, slowly adding cornstarch mixture to hot milk.

Reduce heat to medium low and cook until thickened. Remove from heat and chill.

Slice 1½ bananas into in the bottom of a pre-baked pie shell, fill with chilled pudding. Slice another 1½ bananas over pudding, cover with whipped topping and top with 1 more sliced banana just before serving. Enjoy!

Serves 8-10

Courtesy of Amanda Yoder, Yoder’s

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whatsInSeason

GARAM MASALA BEETS & SWEETS

garam masala
Photo by Raychel Hessler

2 pounds beets
2 pounds sweet potatoes
6–8 cloves garlic, minced
1–2 inch piece fresh ginger root, minced
½ cup vegetable oil
1 large lemon
2 tablespoons garam masala
1 tablespoon salt (or to taste)
1 tablespoon freshly ground black pepper (or to taste)
1 bunch cilantro, roughly chopped
1 bunch scallions, thinly sliced

Preheat oven to 400 degrees.

Wash the beets, peel them, and cut into large chunks. Place in a mixing bowl and set aside.

Cut sweet potatoes into large chunks and place in a separate mixing bowl Mix garlic and ginger together and divide into three portions. Place one portion in the bowl of beets along with ¼ cup vegetable oil, another portion in the bowl with the sweet potatoes, along with ¼ cup oil. Mix each bowl well and place beets and potatoes on two separate roasting pans. Roast at 400 degrees for 20 minutes.

While vegetables are roasting, mix the remaining portion of garlic and ginger with the lemon zest, lemon juice, garam masala, salt, and pepper. Remove vegetables from oven and evenly distribute this mixture onto the two pans, tossing the roasted vegetables so they are well coated with the marinade.

Place pans back in oven and cook potatoes for 7 more minutes and beets for 10 more minutes. (You will want each vegetable to be soft on the inside and crispy on the outside.) Remove the pans from the oven and allow to cool.

Place the roasted vegetables into a serving bowl, add the cilantro and scallions, and toss gently to evenly distribute. Taste and adjust seasoning if necessary before serving.

Serves 6 to 8

Courtesy of Chef Mel, Whole Foods Market of Sarasota

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seasonalRecipe

PATE FARMS TURKEY-TARRAGON POT PIE IN HUNSADER’S ACORN SQUASH

Turkey Tarragon Pot Pie
Photo by Chad Spencer

4 acorn squash
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
2½ cups turkey stock (can substitute chicken)
4 tablespoons all-purpose flour
1 cup Dakin Dairy heavy cream
Salt and freshly ground pepper
1 cup fresh green peas
3 cups roast turkey, cut into
½-inch chunks
Puff pastry dough
1 egg, beaten

Preheat oven to 400 degrees.

Cut the “lid” off each squash and scoop out the seeds. Then, being careful not to cut into the hollow centers of each squash, shave a little skin off the bottoms to flatten them so the squash can stand upright. Place squash “bowls” in a roasting pan, cut sides down. Add a small amount of water to the pan and place in oven. Roast squash for 30-40 minutes until slightly tender. (Also roast the “lids” if you like.)

Meanwhile, melt 2 tablespoons butter in a large skillet over mediumhigh heat. Add carrot, celery, leeks and tarragon, and cook, stirring, until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.

Melt remaining 3 tablespoons butter in skillet over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles. Do not let it brown. Whisk in 2 cups stock, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Season to taste with salt and pepper. If the sauce is too thick, whisk in remaining broth. Add sauce to cooked vegetables along with the roast turkey and peas and toss to combine.

When squash are slightly tender, remove from oven, turn them upright in pan, and mound the vegetable-turkey mixture into the “bowls.” Lay out puff pastry and cut pieces large enough to drape over the mounded filling. Place over filling and brush with a little of the beaten egg.

Place in oven and bake 12 minutes, then reduce temperature to 350 degrees. Bake 8-10 minutes more, until crust is golden and filling is bubbling. Let rest 10 minutes before serving.

Serves 4

Courtesy of Chef Tommy Klauber, Polo Grill and Bar

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