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Tag Archives | Fall 2014 Recipes

Sausage and Chard Sourdough Stuffing

SERVES 8

INGREDIENTS

1 loaf sourdough bread, cut into ¾-inch cubes
¼ cup butter, melted
1 pound mild Italian sausage
1 medium onion, chopped
1 bunch Swiss chard, stem ends trimmed, coarsely chopped (about 8 cups)
2 teaspoons finely chopped fresh garlic
1¾ cups chicken broth
Salt and freshly ground pepper, to taste

PREPARATION

Heat oven to 350°. Toss bread with melted butter in large bowl. Spread onto large baking sheet and bake until golden brown, about 15 minutes. Set aside.

Crumble sausage into large skillet and cook over medium-high heat until browned and cooked through, 3–5 minutes. Remove meat from skillet, leaving drippings. Add onion, chard, and garlic to skillet with drippings and season with salt and pepper. Cook until chard is wilted, 5–7 minutes, then stir in cooked sausage.

Toss sausage mixture with toasted bread cubes in large bowl. Pour chicken broth over bread mixture, stirring to coat. Spread stuffing into buttered 3-quart baking dish, pressing down slightly. Cover and bake for 40 minutes. Uncover and bake until bread cubes are browned and stuffing is heated through, 10–15 minutes.

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Grilled Brie, Bacon and Pear on Sourdough

SERVES 2

INGREDIENTS

2 tablespoons butter, softened
4 slices sourdough bread
8 large slices of brie cheese
1 tablespoon chopped rosemary
1 fresh pear, thinly sliced
4 slices bacon, cooked until crispy

PREPARATION

Butter 1 side of each piece of bread. On the non-buttered sides of 2 slices, layer each with 2 cheese slices, rosemary, pear slices, remaining cheese, and top with bacon. Place remaining slices of bread, buttered side up, on top.

Place sandwiches in a large skillet over medium-high heat; press down firmly with a spatula to brown the bread and melt the cheese. Cook on each side for about 3 minutes. Cut the sandwiches in half and serve warm.

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Maple-Cinnamon Sourdough French Toast

SERVES 4

INGREDIENTS

8 slices sourdough bread (about ½-inch thick)
4 large eggs, beaten
½ cup milk
2 tablespoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch sea salt
2 tablespoons butter

PREPARATION

Place sourdough bread slices in baking dish. Whisk together eggs, milk, syrup, cinnamon, vanilla, and salt in large bowl. Pour egg mixture over bread and allow to soak for about 10 minutes.

Melt butter in large nonstick or cast iron skillet over medium heat. Add soaked bread slices, working in batches if necessary, and cook until browned, about 2 minutes on each side. Serve hot with your choice of fresh fruit (try sliced apples or pears), nuts, maple syrup, and whipped cream.

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Tomato Cobbler with Cheddar Biscuit Crust

SERVES 6-8

INGREDIENTS

For filling:
2 tablespoons butter
1 large sweet onion, thinly sliced
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon crushed red pepper flakes, optional
2 pints cherry tomatoes (about 1½ pounds)
2–3 large tomatoes, chopped (about 1½ pounds)
1 teaspoon honey
1 teaspoon salt
Freshly ground pepper, to taste
3 tablespoons all-purpose flour

For drop biscuit crust:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon pepper
1 large egg, beaten
2 tablespoons melted butter
½ cup shredded cheddar cheese
¾–1 cup milk

TO PREPARE FILLING

Melt butter in large skillet over medium heat. Add onions and cook, stirring, until browned, 8–10 minutes. Add garlic, thyme, and crushed red pepper (if using) and cook until fragrant, 1–2 minutes.

Place tomatoes in 5½- to 6-quart slow cooker. Add onion mixture, honey, salt, and pepper, stirring to combine. Stir in flour.

TO PREPARE CRUST

Combine flour, baking powder, salt, and pepper in medium bowl. Stir in egg, butter, cheese, and enough milk to make dough moist. Spoon large drops of batter (about ¼ cup each) onto tomato mixture, forming a circle around sides of slow cooker and leaving the center open.

Cover and cook on high until tomato cobbler is bubbling and biscuits are cooked through, about 1½–2 hours. Remove lid and let cobbler sit for 15 minutes before serving.

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SHRIMP & SLOW-COOKED CHEESE GRITS

SERVES 6–8

INGREDIENTS

2 cups stone ground grits (not instant)
6 cups water
¼ cup heavy cream
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons butter
1½ teaspoons salt
½ teaspoon pepper
Sliced green onions, for serving

For the shrimp

8 ounces uncured bacon, diced
4 cloves garlic, minced
2 pounds wild-caught medium shrimp, peeled and deveined
Salt and freshly ground pepper, to taste

TO PREPARE GRITS

Combine grits and water in 5½- to 6-quart slow cooker. Cover and soak 8 hours or overnight (optional). Cook on high until grits are creamy and tender, 2½–3 hours, quickly stirring once halfway through cooking time. Stir in cream, both cheeses, butter, salt, and pepper before serving.

TO PREPARE THE SHRIMP

Cook bacon in large skillet over medium-high heat until fat is rendered and bacon is golden, about 8 minutes,. Transfer to paper towel-lined plate to drain. Pour off all but about 4 tablespoons bacon fat from skillet. Return to medium-high heat and add garlic, cooking until fragrant. Add shrimp and cook until pink and curled, about 3 minutes. Stir in bacon and season with salt and pepper.

Serve grits warm, topped with shrimp mixture and sliced scallions.

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SLOW-COOKED HONEY BBQ RIBS

sloCookedRibs

SERVES 6

INGREDIENTS

3 pounds pork spare ribs
Salt and freshly ground pepper
2 tablespoons Worcestershire sauce
1 cup ketchup
½ cup honey ½ cup coconut
sugar or packed brown sugar
¼ cup spicy brown mustard

PREPARATION

Season ribs with salt and pepper and place in 5½- to 6-quart slow cooker. Combine ketchup, honey, sugar, mustard, and Worcestershire in medium bowl. Pour sauce over ribs, evenly coating both sides. Cover and cook on low until meat is cooked through and tender, 6–8 hours. Skim fat from sauce in slow cooker and serve with ribs.

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Baked Pasta with Braised Pork, Roasted Vegetables and Zellwood Farms Creamed Corn

bakedPasta 

MAKES 6–8 SERVINGS

For the braised pork:

INGREDIENTS

2 pounds boneless pork shoulder
Salt and freshly ground pepper
3 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic, smashed and peeled
1 cup dry white wine
3 cups chicken stock
1 sprig rosemary
1 bay leaf

PREPARATION

Season pork generously with salt and pepper. Heat oil in a large Dutch oven over medium- high heat. Add pork and brown on all sides, about 10 minutes. Transfer pork to a plate.

Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring, until lightly browned, about 5minutes. Add wine and use a wooden spoon to scrape up any browned bits from bottom of pot.

Add chicken stock, rosemary, and bay leaf and bring to a boil.

Return pork to pot along with any accumulated juices and reduce to a gentle simmer. Cover and let cook gently, turning every 30 minutes, until tender, about 2 hours. Let cool enough to handle.

Transfer meat from liquid to large bowl and pull into 1-inch pieces. Moisten pulled pork with some of the cooking liquid, and set aside.

For the casserole:

INGREDIENTS

4 ears Zellwood corn, kernels removed from cob
1 cup heavy cream
1 cup chicken stock
Salt and freshly ground pepper, to taste
1 small onion, cut into ½-inch pieces
2 stalks celery, cut into ½-inch pieces
1 carrot, peeled and cut into ½-inch pieces
2 parsnips, peeled and cut into ½-inch pieces
2 purple top turnips, peeled and cut into ½-inch pieces
A few sprigs fresh thyme
2 tablespoons olive oil, plus more for greasing pan and drizzling
1 pound penne or other tubular pasta
½ bunch Swiss chard, coarsely chopped
6 ounces fresh goat cheese, crumbled
½ cup fresh bread crumbs

PREPARATION

Combine corn, cream, stock, and pinch salt in
saucepan and bring to a simmer. Cook until
corn is quite tender, about 4 minutes. Let
cool, then purée in blender until smooth. Set
aside while you cook veggies.

Heat oven to 375°. Toss onion, celery, carrot,
parsnips, turnips, and thyme in oil. Season with
salt and pepper. Roast in oven, tossing occasionally,
until lightly browned, about 30 minutes.

Meanwhile, cook pasta in salted water until
al dente. Drain and set aside.

Toss cooked pasta, braised pork pieces, roasted
veggies, and chard in large bowl. Season
to taste.

Grease a 9-by-11-inch baking dish. Fill halfway
up with pasta mixture. Add half of the
creamed corn. Repeat until casserole is full
and then top with goat cheese and bread
crumbs. Drizzle with olive oil and bake until
browned, 25–30 minutes.

Recipe courtesy of Bijou Café

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Pesto Baked Clams

pestoBakedClams

Photo by Kathryn Brass- Piper

MAKES 2 DOZEN CLAMS

INGREDIENTS

2 dozen live clams, soaked and scrubbed well
3 cups kosher salt, plus more for seasoning
1 cup fresh basil
2 tablespoons fresh parsley
2 tablespoons fresh chervil
2 tablespoons fresh tarragon
2 tablespoons fresh chives
¼ cup pine nuts
1⁄3 cup finely grated Pecorino cheese
¼ cup high quality extra virgin olive oil, plus more as needed
Freshly ground pepper
Fresh lemon juice, to taste, plus zest for garnish
½ cup breadcrumbs
Red pepper flakes, optional

PREPARATION

Shuck clams and leave meat on the half shell with their liquor (juice). Spread salt in shallow baking dish, making a bed for clams. Place open clams in salt securing them upright. Leave a little room around each clam. Preheat oven to 400°.

Combine herbs, pine nuts, and ¼ cup of olive oil in blender. Blend, adding additional oil as needed, until smooth and emulsified. Pulse in cheese. Season to taste with salt, pepper, and lemon juice.

Top each clam with a layer of pesto, just enough to cover the meat. Then top with a layer of breadcrumbs. Drizzle with oil and bake until surface of clams is bubbling, about 15 minutes. Top with lemon zest and red pepper flakes and serve.

Recipe courtesy of Chef Tommy Klauber of Polo Grill & Bar

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Roasted Beet & Rosemary Tart

roastedBeetTart
Photos by Kathryn Brass-Piper

MAKES 1 (14-INCH) TART

INGREDIENTS

4 medium beets (2 red, 2 golden), scrubbed and trimmed
1 (14-ounce) package puff pastry, thawed
8 ounces mozzarella cheese, shredded
1 tablespoon minced fresh rosemary
1 clove garlic, minced
Salt and freshly ground pepper
3 ounces goat cheese, crumbled
Extra virgin olive oil, for drizzling
Frisée or mixed fresh herbs, for serving

PREPARATION

Heat oven to 400°. Wrap beets in aluminum foil and bake until tender when pierced with a sharp knife, about 1 hour. Let cool slightly before using a paper towel to remove skins. Thinly slice beets and set aside.

Roll pastry into a 14-by-12-inch rectangle on a lightly floured work surface. Transfer to baking sheet. Bake until browned, about 12 minutes.

Combine mozzarella, rosemary, and garlic in small bowl. Top baked pastry with cheese mixture. Top with beets slightly overlapping. Season with salt and pepper. Sprinkle goat cheese on top and drizzle with oil. Bake until cheese melts and edges brown, about 20 minutes. Top with frisée or herbs and serve.

Recipe courtesy of Charlotte Abrams

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Blistered Shishito Peppers with Anna Maria Island Bottarga

blisterPeppers

MAKES 2–4 SERVINGS

INGREDIENTS

½ cup canola oil
4 ounces local shishito peppers
Half lemon, freshly squeezed
Maldon sea salt, to taste
Anna Maria Island bottarga, left in dehydrator overnight

PREPARATION

Heat canola oil in large, straight-side skillet until translucent and beginning to lightly smoke. Add shishito peppers and stir often. Remove peppers after skin has blistered and lightly split. Season with lemon juice and salt. Use microplane to shave dehydrated bottarga over blistered peppers.

Recipe courtesy of Jack Dusty

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Slow-Rise Sourdough Bread

sloRiseSourDough6

MAKES 1 BOULE

INGREDIENTS

3½ cups bread flour, plus more for work surface
¼ cup active sourdough starter (proofed and bubbly)
1½ cups water, room temperature
2 teaspoons sea salt
Olive oil, for oiling bowl

PREPARATION

Using a stand mixer fitted with dough hook attachment, combine flour, sourdough starter, water, and salt on medium-low speed (or stirring by hand) until ball of doughforms that cleans sides of bowl, about 3 minutes.

Place dough into large, oiled mixing bowl and cover tightly with plastic wrap. Let rise in a warm spot in your kitchen until doubled in bulk, 8–12 hours.

Place a cast iron or enameled Dutch oven in oven, and heat to 450°.

Turn dough onto floured work surface and gently form into a boule. Cover with plastic wrap and allow to rise for 30 minutes.

Uncover your dough and re-form it, if necessary. Place your dough into pre-heated Dutch oven and cover with lid. Bake for 30 minutes, remove lid and continue baking until bread is browned, about 15 minutes.

Allow to cool completely before slicing and serving.

sloRiseSourDough

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Poppo’s Pork Tacos

popposPorkTacos 

popposPorkTacos2

MAKES ABOUT 5 CUPS PULLED PORK

INGREDIENTS

3 pounds boneless pork shoulder
Sea salt
3 tablespoons lard or vegetable oil
2 medium yellow onions, sliced
6 cloves garlic, smashed and peeled
3 tablespoons dried oregano
1 tablespoon ground cumin
¾ cup tequila
3 cups water
Soft corn tortillas
Suggested toppings: diced red onion, cilantro, salsa verde, pickled onions, and sheep’s milk feta

PREPARATION

Slice pork into 1½-inch thick strips and season with salt. Heat lard in large Dutch oven over medium-high heat until shimmering. Add pork (in batches if necessary) and sear on all sides until rich golden brown. Transfer pork to plate and set aside.

Reduce heat to medium and add onions and garlic. Cook, stirring frequently, scraping up the good bits until onions are caramelized. Add oregano and cumin and cook for about 30 seconds. Stir in tequila and cook for 2 minutes.

Return pork to pot and add water. Bring to a low boil over high heat, cover and reduce to simmer. Cook until pork pulls apart easily with forks or tongs, about 2 hours. Transfer pork to plate and bring cooking liquid to a rapid simmer. Simmer until reduced by two-thirds, about 15 minutes.

Shred pork to your desired consistency and mix well with reduced cooking liquid. Season with salt and pepper if necessary.

Place servings in doubled soft corn tortillas. Garnish generously with diced red onion, cilantro, and salsa verde for a traditional Mexican taco. Pickled onions and sheep’s milk feta also go very nicely.

Recipe courtesy of Poppo’s Taqueria

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