Recipes

Griggstown Summer Lunch Menu 7-15, 7-16, & 7-18

Lunch Menu July 7-15, 7-16, & 7-18

Entrees:

Grilled Vegetable Panini on Ciabatta Bread

Zucchini

Yellow Squash

Eggplant

Portobello Mushrooms

Herb Mayonnaise

Turkey Burger Sliders

Lettuce

BBQ Mayonnaise

Grilled Chicken Sausage on Ciabatta Bread

Griggstown Sundried Tomato Sausage

Roasted Bell and Cubanelle Peppers

Grilled Peaches

Peach Salsa

Grilled Pizza

Mixed Heirloom Tomatoes

Fresh Mozzarella

Basil

Sides:

Grilled Corn and Black Bean Salad with Lime-Basil Vinaigrette

Potato Salad with Bacon

Grilled Corn with Herb Butter

Red, White, and Blue Cabbage Salad

Red, White, and Blue Cabbage Salad

Ingredients:

Salad:
1/2 small head Red Cabbage – cut into wedges or thinly sliced
1 Green Onion – sliced
2 tablespoons Pumpkin Seeds – toasted
2 strips Bacon – cooked, crumbled (try our D’Artagnan No-Nitrate Bacon available in the Market)
Salt & Pepper – to taste

Blue Cheese-Currant Vinaigrette:
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. White Balsamic Vinegar
1 tbsp. Dried Currants
2 tbsp. Blue Cheese – crumbled

Directions:

Begin by preparing the vinaigrette.  Combine EVOO, white balsamic, currants, and blue cheese in a small air tight container.  Refrigerate at leat 3o minutes while prepping the other ingredients.

On two plates, divide cabbage, green onion, pumpkin seeds, and bacon evenly.  Once dressing has chilled, spoon over both plates adding salt and pepper to taste.  Serve immediately.

(from http://justeatfood.com/n-539-red-white-and-blue-cabbage-salad.html)

Squash Pie

Squash Pie

Ingredients:

1 cup grated Yellow Squash
1/2 cup Sugar
3 Eggs
1 tbsp. Flour
1/2 – 1 tsp. Lemon flavoring
1 tsp. Coconut flavoring
1/2 stick Butter
8″ unbaked Pie Crust

Directions:

Melt butter & combine all ingredients together in a mixing bowl.  Pour into unbaked 8″ pie shell.  Bake at 350 degrees F for 30-35 minutes.

Grilled Veggie Pizza

Grilled Veggie Pizza

Check out the following video for a demonstration of how to make your own Grilled Pizza.  This recipe may be adapted to include a selection of this week’s Squash, Zucchini, and Peppers.  Don’t forget the Mozzarella!  The Farm Market carries 1/2 pound balls of fresh mozzarella for $4.25.  Pizza dough may be purchased from your local pizza shop, or made at home.

Grilled Veggie Pizza:
http://kahunasfoodandwine.com/2009/04/grilled-veggie-pizza/

Feta Pesto

Feta Pesto

Ingredients:

2 cups fresh Basil leaves
2 tbsp. crumbled Feta Cheese
1/4 cup freshly grated Parmesan Cheese
1/4 cup Pine Nuts, toasted
1 Artichoke heart, roughly chopped
2 tbsp. chopped oil-packed sun-dried Tomatoes
1/2 cup Extra-Virgin Olive Oil
1 pinch of Salt & Pepper, to taste

Directions:

In a food processor, combine the basil, feta, Parmesan, pine nuts, artichoke heart, and sun-dried tomatoes.  Cover and pulse, adding oil as needed to facilitate blending until smooth.  Taste and season.

Note:  Our shareholder recommends adding garlic to the recipe.

(from http://allrecipes.com/Recipe/Feta-Pesto/Detail.aspx)

Spicy Grilled Vegetables

1/4 cup margarine or butter, softened

2 tablespoons lemon pepper

1 large potato, cut lengthwise into fourths

1 medium zucchini, cut lengthwise in half

1 medium yellow summer squash, cut lengthwise in half

2 large bell peppers, cut lengthwise into fourths and seeded

1 medium onion, cut into 1/2-inch slices

Bibb lettuce, if desired

1/4 cup Italian dressing (can be Fat Free)

Heat coals or gas grill.

Mix margarine and lemon pepper. Brush on potato, zucchini, squash,
bell peppers and onion.

Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.

Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

Makes 4 servings

http://www.thatsmyhome.com/

Kale and Banana Smoothie

Kale and Banana Smoothie

Ingredients:
1 banana
2 cups kale, chopped
1 tsp maple syrup
1-2 tbsp flaxseeds (optional)
1/2 cup brown rice milk, or milk, or soymilk

Put banana, chopped kale, maple syrup, flaxseeds and brown rice milk into a blender and blend.   Add a few ice cubes for summer refreshment.

Wilted Arugula and Portobello Mushrooms

Wilted Arugula and Portobello Mushrooms

Ingredients:

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 cup dry sherry
1/4 cup chicken broth
4 cups arugula leaves
1/8 teaspoon ground black pepper

Directions:

Heat olive oil in a large skillet over medium heat.  Add onion and garlic and cook until soft, about 5 minutes.  Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.  Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Cabbage with Portobello Mushrooms

Cabbage with Portobello Mushrooms

Ingredients:

1/2 tablespoon margarine or butter
1/2 tablespoon olive oil
1/2 medium head cabbage – cut into thick, short strips
2 portobello mushroom caps, thickly sliced (available in the Market)
2 pinches kosher salt, or to taste
ground black pepper to taste
garlic powder to taste
Directions:

Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

GQF BBQ Boned out Chicken

Ingredients:
1 Boned out Griggstown Quail Farm Boned out Chicken
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Directions:
Cook on Indirect/Medium Heat
Pat the chicken dry. Brush with oil. Season with salt and pepper both sides. Place chicken, bone-side down, in center of cooking grate.
Grill-roast until breast meat near bone registers 165°F and thigh meat registers 180°F. If you don’t have a meat thermometer, cook until the chicken meat is no longer pink and the juices run clear. Remove and let sit 5 to 10 minutes before serving.
Serves 2-3.

Kale Chips

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
Preheat an oven to 350 degrees F. Line a baking tray with parchment paper. Remove the leaves from stems and tear into chip size pieces. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Caprese Salad

Ingredients:
2 tomatoes
8 slices of fresh mozzarella cheese
8 basil leaves
extra-virgin olive oil, to taste
salt & pepper, to taste

Directions:
Slice tomatoes in to 8 pieces.  Top with mozzarella and basil leaves.  Drizzle olive oil on top and season with salt and pepper to taste.  Serves 2.

Garlic Lemon Broccoli Salad

Ingredients:
1 medium sized broccoli head
1/2 – 1 lemon
2-3 cloves of garlic, chopped or thinly sliced
extra virgin olive oil
salt and pepper, to taste

Directions:
Clean & chop broccoli into florets.  Steam until tender, adding the garlic to the water first.  Remove broccoli and set aside.  Strain water in order to retain the garlic.  Toss broccoli and garlic together, squeezing lemon over both.  Drizzle evoo and add salt and pepper to taste.  Let chill prior to serving.

Collard Wraps

Ingredients:
4 collard leaves
Griggstown Chicken Salad or Griggstown Cabbage Slaw

Directions:
Blanch collard leaves in salted boiling water.  Cool.  Wrap a generous portion of chicken salad or slaw in leaf.  Cut in half and serve.  Serves 2-4.

Fast Scallion Pancakes

Ingredients:
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Directions:
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.  Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes

Yield 4 servings, Time 20 minutes

If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings — you can use any vegetable oil or even a good olive oil.

Source: The New York Times (http://dinersjournal.blogs.nytimes.com/2009/02/24/recipe-of-the-day-fast-scallion-pancakes/)

Note:  Though the recipe calls for 4 bunches of scallions, the author is envisioning the small scallion bunches one finds in the supermarket.  1-2 of our bunches should be plenty for this recipe (each bunch is about a pound).  In that case, coarse chop 3/4 of the bunch and mince the remaining 1/4.

Smoked Pheasant Breast Salad with Roasted Beets, Arugula, and Pheasant Egg

2 bunches beets
1/2 lb. arugula or spring mix
2 smoked pheasant breasts
8 pheasant eggs
2 tbps. sherry vinegar
2 tbps. champagne vinegar
1 tsp. dijon mustard
1 shallot, finely diced
1/2 cup extra-virgin olive oil
sea salt, to taste
black pepper, to taste

Peel and roast beets at 400 degrees for 1 hour or until tender. Remove, dice, and chill. Fill large pot with cold water and pheasant eggs. Bring to a boil, boil for 1 minute, remove heat and let stand for 10 minutes. Thinly slice smoked pheasant breasts. In large mixing bowl, combing sherry & champagne vinegar, dijon mustard, diced shallot, salt & black pepper, and whisk in extra-virgin olive oil. Toss greens and beets in dressing, plate, and top with 2-3 pheasant breast slices and 2 eggs per serving. Serves 4.

Miner’s-Lettuce Salad With Roasted Asparagus, Rhubarb, Pancetta, and Poached Pheasant Egg

Miner’s-Lettuce Salad With Roasted Asparagus, Rhubarb, Pancetta, and Poached Pheasant Egg

1 tablespoon lemon juice
4 tablespoons extra- virgin olive oil, plus a little more for asparagus
1 teaspoon chives, finely diced
2 bunches miner’s lettuce (available at Windfall and Gorzynski farm stands at Union Square Greenmarket)
1 stalk rhubarb, trimmed and cut in very fine dice
1/2 cup rice-wine vinegar
1/2 teaspoon sugar
1 bunch small asparagus
4 very thin slices pancetta
4 thin slices white country baguette
4 pheasant eggs (available at Quattro’s farm stand at Union Square Greenmarket)
1 teaspoon white vinegar
salt and pepper to taste

Preheat oven to 400. Blend together lemon juice, olive oil, and chives; set aside. Pick through miner’s lettuce, removing excess stems. Place rhubarb in a small container. In a small pan, scald rice-wine vinegar with sugar, and pour over rhubarb; set aside to cool. Trim asparagus to 3-inch spears; reserve stems for another use. Toss asparagus with a little olive oil, salt, and pepper, and place on a baking dish. Lay out pancetta slices on another baking dish. Put asparagus in a 400-degree oven for 3 to 4 minutes until just cooked. Bake pancetta in the same oven until crispy, 8 to 9 minutes; drain on paper towels. Brush bread slices with olive oil, and toast. Bring 2 quarts of water with a pinch of salt and 1 teaspoon white vinegar to a simmer. (1) Poach the eggs for 2 to 3 minutes. (2) Remove eggs with slotted spoon, and (3) place on toast slices. Toss asparagus, drained rhubarb, and miner’s lettuce with lemon- chive-and-olive- oil dressing. Season with salt and pepper. Place salad on 4 plates and top each with a pancetta slice and an egg on toast. Sprinkle with salt and pepper. Serves 4.

from Centovini and I Trulli chef Patti Jackson
http://nymag.com/restaurants/recipes/inseason/46442/

Frisee & Wild Mushroom Salad with Poached Egg

1 1/2 lb. assorted wild mushrooms (morels, oyster, crimini), thickly sliced
6 tbps. extra-virgin olive oil, divided
Coarse Kosher salt
3 tbps. fresh lemon juice, divided
6 pheasant eggs
2 small heads of frisee, torn in clumps
2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagnol

Preheat oven to 375 degrees. Place mushrooms in large bowl. Toss with 4 tbps. oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.

Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tbp. lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, one at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.

Using slotted spoon, transfer eggs to bowl of cool water. Whisk remaining 2 tbps. oil and 2 tbps. lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisee, radishes, and mushrooms, toss to coat. Divide salad among plates. Top each salad with poached egg and serve.

Original Recipe: Bon Appetit magazine, April 2010
Modified by: Griggtown Farm Market, April 2010

Griggstown Italian Chicken Sausage and Potato Soup

Ingredients

1 pound Griggstown Italian Chicken sausage
3/4 cup chopped onion
1 slice pancetta bacon, diced
1 1/4 teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F (150 degrees C). Place thawed sausage links on a sheet pan and bake for 15 to 20 minutes, or until done (25-30 min frozen). Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Stuffed Griggstown Turkey Breast with Cider Gravy

Ingredients

Stuffing

2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy

1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice

Preparation

1. Preheat oven to 300°F.
2. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and pepper.
3. To prepare turkey: Remove skin from turkey breast and trim off fat. Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread the stuffing over the breast and roll the breast up into a cylinder. Secure with kitchen string.
4. Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add the roulade and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and bring to a simmer, stirring to scrape up any browned bits. Add broth and bring to a simmer. Remove from heat.
5. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven.
6. Bake the roulade until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170°, 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm.
7. To prepare gravy: Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium-high heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through.
8. Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve with gravy.

Leeks with Lemon Dijon Vinaigrette

Ingredients

3 large leeks
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup chicken or vegetable stock
1/2 cup water
2 tablespoons chopped Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste

Directions

To prep the leeks: Trim roots if overly long, but leave enough to keep bases intact. Slice off most of the green tops. Slice leeks in half lengthwise. Rinse under running water, gently fanning layers to wash out any trapped grit.

Heat a sauté or frying pan large enough to hold leeks in a single layer over a medium flame. Add oil and butter and swirl together. Arrange leeks in pan, cut side down, and sauté, turning occasionally with tongs and spatula, until lightly browned, about 5 minutes. Handle leeks gently when turning to keep as intact as possible.

Add stock, water and 1 tablespoon parsley to pan. Bring to a simmer, reduce heat and cover pan, cooking leeks until tender, about 20 minutes. Arrange leeks on a serving platter, cut side up. Add lemon juice and mustard to pan, whisking to combine. Taste and season vinaigrette with salt and pepper. Pour vinaigrette over leeks and sprinkle with remaining parsley. Serve immediately.

Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Duck a l’Orange

Serves 2 to 4

Whole roasted duck with orange slice is a traditional favorite. Having instructed several hundred customers how to make a moist, juicy bird with this citrus sauce, master butcher Loic Jaffres shares his fool-proof method with you. Adjust the marmalade according to your own taste from sweet to bitter. To serve 4, carve the duck into slices or cut it into quarters. Serve it with long-grain or wild rice. A Gamay or Merlot goes will with this.

Ingredients

• 1 quart orange juice, preferably freshly squeezed
• 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two
• ½ cup honey
• 1 Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned under
• Salt and freshly ground black pepper to taste
• 1 large onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 thin-skinned orange, washed and cut into thin slices
• ½ cup Cointreau or triple sec
• Cooked long-grain or wild rice (optional)
• 2 to 4 sprigs watercress, to garnish

Directions

1. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it.

2. Preheat oven to 375°F.

3. Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn eat down to 350°F and roast for 1 ½ hours. (It may also be cooked on a rotisserie for 1 ½ hours in a 350°F oven).

4. Once duck has rendered some fat, spoon 2 tablespoons of it into a saucepan. Heat over medium-high heat, add onion, and sauté until tender and light brown, 5 to 6 minutes. Sprinkle on flour and cook for 1 minute to lightly color, stirring occasionally. Pour in reserved marinade and bring to a boil over high heat, stirring up any browned bits. Adjust heat to medium and reduce liquid until thickened, 20 to 25 minutes. Scrape sauce into an electric blender or food processor and puree until smooth. Pour through a strainer into a pan and set aside.

5. When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan. Return to oven and cook until slices begin to brown about 10 minutes. Remove orange slices and duck from pan, and let stand for 10 minutes while finishing sauce.

6. On top of stove, pour Cointreau into roasting pan and carefully ignite, stirring up all browned particles. When flames subside, pour in reduced orange sauce and stir to blend. Keep warm.

7. To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone. For 4: Cut each half into breast and leg sections.

8. Place each duck portion on a warm plate. Spoon a generous mound of rice next to it, lay orange slices around it, add watercress sprig, and ladle on sauce.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess
http://www.dartagnan.com/51259/a3040/Duck/Duck-a-lOrange.html

Lavender Honey-Glazed Roast Duck

Serves 6 wedges

A speedy hors d’oeuvre that can be tailored to your own tastes and invention. Between a pair of flour tortillas, you can let your creativity go wild. Spread a little ancho chili paste, honey mustard, or mole sauce. Sprinkle on cheeses like shredded Monterey Jack, Cheddar, Manchego, or blue. Then top with marinated artichoke hearts or roasted peppers. Surely you can think of many other variations. Serve with icy beer or margaritas.

Ingredients

• 1 female Muscovy duck, about 3 ½ pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
• Salt and freshly ground black pepper to taste
• ½ cup nicoise (oil-cured black) olives
• 4 tablespoons lavender honey
• 2 tablespoons dried lavender
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350°F.

2. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and sauté on all sides until skin is golden brown. Transfer to a rack in a roasting pan.

3. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh, about 45 minutes. Above halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck.

4. When duck is cooked, remove it from oven and let rest for 15 minutes in a warm place before carving and serving.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.
http://www.dartagnan.com/51259/a3090/Duck/Lavender-Honey–Glazed-Roast-Duck.html

Molasses-Roasted Muscovy Duck Breast with Cornbread-Venison Sausage Dressing

Serves 4

Ingredients

• 1/3 cup each buttermilk and mayonnaise
• ½ teaspoon lemon juice
• ½ teaspoon plus 1 tablespoon molasses plus 1 tablespoon, to garnish
• ¼ teaspoon each Tabasco and salt
• Cornbread-Venison Sausage Dressing (recipe follows)
• 1 tablespoon olive oil, plus a little olive oil to sauté ducks
• 1 teaspoon each lime juice and chili powder
• ½ teaspoon salt
• 2 whole boneless Muscovy Hen Breasts, about 2 pounds, excess fat removed, skin and fat scored diagonally into small squares
• 4 watercress sprigs, to garnish
• Pecan halves, lightly toasted, to garnish

Directions

1. Combine buttermilk, mayonnaise, lemon juice, the ½ teaspoon of molasses, Tabasco, and ¼ teaspoon salt together in a small bowl. Stir to blend, cover, and refrigerate until needed. Sauce may be prepared a day ahead. Prepare Cornbread-Venison Sausage Dressing.

2. Combine 1 tablespoon molasses, 1 tablespoon olive oil, lime juice, chili powder, and ½ teaspoon salt together in a small bowl and mix well. Brush duck breasts with mixture.

3. Heat remaining olive oil in a large oven-proof skillet over medium-high heat until hot. Add breasts, skin side down, adjust heat to medium low, and slowly sauté skin to render as much fat as possible and to brown the skin well, 5 to 10 minutes. When skin is browned, turn breasts over, raise heat to medium high, and sear flesh side for about 1 minute.

4. Set skillet aside in a warm spot, and allow breasts to rest for 5 minutes, for juices to settle.

5. Divide the whole breasts into individual breast halves, and then cut each half crosswise into thin slices. Spoon a tight mound of Cornbread-Venison Sausage Dressing into the center of each of 4 dinner plates. Shingle duck slices over dressing. Finely drizzle the plates with the remaining tablespoon molasses and the reserved buttermilk dressing. Garnish with watercress sprigs and toasted pecans, and serve.

Ingredients for Cornbread-Venison Sausage Dressing

• 12 tablespoons (1 ½ sticks) unsalted butter, plus butter to grease pan
• 1 cup each all-purpose flour and yellow cornmeal
• 1 tablespoon sugar
• 1 ½ teaspoons each baking powder and salt
• 1 egg
• 1 cup milk
• 1 small onion, finely chopped
• ½ pound venison or pork sausage, casing removed, broken into small pieces
• 2 serrano chilies, stemmed, seeded, and chopped
• 1 poblano chili, stemmed, seeded, and chopped
• 1 rib celery, chopped
• ½ medium carrot, chopped
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper to taste

Directions Cornbread-Venison Sausage Dressing

1. Preheat oven to 350°F. Lightly grease an 8×8-inch square baking pan.

2. Melt 8 tablespoons (1 stick) of the butter and set aside. Sift flour, cornmeal, sugar, baking powder, and salt together into large bowl .lightly beat egg wit milk in another bowl. Add egg mixture and melted butter to dry ingredients, and mix until just combined. Do not over mix. Scrape into prepared pan and bake until a toothpick inserted into the center of cornbread comes out clean, 20 to 25 minutes. Remove from oven, set pan on a rack, and cool to room temperature. Cornbread may be prepared several days ahead of time. Cover and store in a cool spot.

3. Melt 3 tablespoons of the remaining butter in a skillet, over medium heat. Add onion and sausage, and sauté until onions are translucent, 5 minutes. Add both kinds of chilies, the celery, and carrot, and sauté until tender, 5 to 6 minutes.

4. Break cornbread into small pieces and add to skillet with vegetables, stirring to blend ingredients. Add oregano, salt, pepper, and remaining tablespoon of butter, and stir again. Transfer to a serving dish and keep warm.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess
http://www.dartagnan.com/51259/a3044/Duck/Molasses–Roasted-Muscovy-Duck-Breast-with-Cornbread–Venison-Sausage-Dressing.html

Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce

Serves 8

Ingredients

• 1 goose, 10 to 12 pounds, excess fat removed
• Salt and freshly ground black pepper to taste
• 1 tablespoon each crushed juniper berries and grated fresh gingerroot
• 1 orange, zest removed in thin strips, fruit peeled and diced
• 1 rib celery, diced
• 1 onion, quartered
• 1 leek, white part only, split lengthwise
• 4 cups diced mirepoix: mixed carrots, onions, celery and leeks
• 1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black peppercorns, and 4 whole cloves, tied in cheesecloth
• 1 quart poaching liquid reserved from legs, or chicken stock
• 1 cup cassis (black currant liqueur)
• 2 shallots, minced
• ½ cup dried red currants
• 1 tablespoon unsalted butter, at room temperature

Directions

1. One day before serving, remove legs from goose at thigh joint, leaving breast on carcass. Rub breast and carcass inside and out with salt, pepper, juniper berries, ginger, and orange zest. Place deiced orange, celery, onion, and leek inside cavity. Prick skin all over, place carcass on a rack, and refrigerate uncovered for 24 hours.

2. While breast is marinating, place legs in a casserole with mirepoix and bouquet garni. Add enough water to cover and bring to a boil over high heat. Reduce heat so liquid just simmers, cover pot, and cook until legs are tender and meat easily pulls away from the bones, at least 2 hours. Remove from heat and let cool. When legs are cool enough to handle, remove skin and bones, and discard. Skim fat from top of poaching liquid; strain liquid and reserve. Shred leg meat and reserve. Legs may be cooked 1 day ahead, covered, and refrigerated.

3. Remove breast from refrigerator and allow to stand for 30 minutes at room temperature. Preheat oven to 475°F.

4. Place goose, breast side up, on a rack in a large roasting pan, and roast for 30 minutes. Turn heat down to 400°F, and continue roasting until skin is golden brown and juices run pale pink when meat is pricked deep in breast, about 35 minutes longer, basting periodically with pan juices. Remove from oven and transfer to a platter. Tent with aluminum foil and let rest.

5. Discard fat from roasting pan and empty contents of carcass and any juices into pan. Pour in 1 quart of the reserved poaching liquid, the cassis, shallots, and currants, and deglaze pan, stirring up all browned particles. Pour into a saucepan and bring sauce to a boil over high heat. Cook until reduced by two-thirds. Strain sauce, season with salt and pepper, and stir in butter. Keep warm.

6. Warm leg meat, and moisten with a little cassis sauce. Place a large spoonful of leg meat in the center of each warmed dinner plate. Remove breast from goose carcass and carve across grain into long angular slices. Drape 3 to 4 slices over leg meat, spoon sauce over, and serve.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess
http://www.dartagnan.com/51267/a3158/Turkey–Goose/Roasted-Holiday-Goose-Breast-and-Braised-Legs-with-Cassis-Sauce.html

Gala Goose

Serves at least 6

Ingredients

• One 9 to 11 lb goose
• 3 tablespoons rendered goose fat
• 1½ cups each coarsely chopped carrots, onions, and celery
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 cups dry white wine
• 4 sprigs flat-leaf parsley
• Peelings from 1 green apple (optional)
• 6 cloves
• 1 large bay leaf
• 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
• ½ cup dried cherries
• 2 tablespoons Armagnac
• 1 tablespoon red currant jelly
• Salt and freshly ground black pepper to taste

Directions

1. Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve. Wash goose, tie legs together, pick bird all over, and set aside.

2. Put goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or use later). Add giblets, wing pieces, neck, and vegetables to pan. Sauté until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.

3. Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Add goose, breast side down, pieces of browned goose, and vegetables, parsley, apple peelings, cloves, and bay leaf. Pour in enough water to cover goose by about two-thirds, and bring to a simmer. Whisk a cup of this liquid into the sauté pan, then scrape the thickened liquid back into the roasting pan. Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.

4. After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is an easy way to do this.) Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day.

5. Recipe may be done ahead to this point.

6. To finish immediately, preheat oven to 450° F.

7. Remove goose from liquid, drain, and place on a rack in a shallow roasting pan. Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 5 to 20 minutes.

8. Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings. Purée vegetables in a blender or food processor, and add back to pan. Boil quickly to reduce liquid by about half.

9. Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.

To finish later or the next day, cover pan and set in refrigerator. When ready, remove layer of fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.
http://www.dartagnan.com/51267/a3057/Turkey–Goose/Gala-Goose.html

Risotto of Goose Giblets

Serves 6 as a main course

When slowly simmered, goose giblets impart an extremely mild, even delicate taste to this risotto-like dish. It’s very simple, sine the hot liquid is added all at once, rather than by half cupfuls, and there is no constant stirring involved. The result is a dish that is rich but not overwhelming, filling but not leaden. Serve with a crisp green salad, and either red or white wine, according to your own preference.

Ingredients

• Gizzard, heat, and neck from 1 goose, washed
• 1 large leek, including an inch of green, cleaned
• 2 carrots
• 6 cups cold water
• 1 teaspoon salt
• 6 black peppercorns
• 7 tablespoons rendered goose or duck fat
• 1 medium onion, finely chopped
• 2 cups Arborio rice
• ½ pound white mushrooms, wiped clean, trimmed and sliced
• ¾ cup frozen petite peas, defrosted
• Salt and freshly ground black pepper to taste
• Chopped flat-leaf parsley, to garnish

Directions

1. Combine gizzard, heat, neck, leek, carrots, and cold water in a saucepan. Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat. Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.

2. Heat 5 tablespoons of the goose fat in a heavy medium-size saucepan over medium heat. Add onion and gently sauté until translucent. Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell. Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.

3. Meanwhile, heat the remaining 2 tablespoons goose fat in a skillet over medium high heat. Stir in mushrooms and sauté until just limp. Chop gizzard and heat into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.

4. Stir peas, giblets, and mushrooms into risotto. Season with salt and pepper. Sprinkle with parsley, and serve at once.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.
http://www.dartagnan.com/51267/a3141/Turkey–Goose/Risotto-of-Goose-Giblets.html

Crisp Oven Roasted Chicken with Rosemary Potatoes

Serves 4

Perfectly crisp and juicy roasted chicken with no fuss, guaranteed! Allowing the chicken’s skin to tighten in the refrigerator overnight seals in the flavor and moisture (see directions, step 1). Once you’ve tasted this chicken, you’ll want to roast all your poultry this way! Enjoy with a delicious sauce made from the chopped vegetables that serve as a bed for the chicken while it cooks. Drink a Côtes-du-Rhône or Beaujolais with this dish.

Tip: If you cook the potatoes while the chicken is roasting, put the pan in the oven about an hour or hour-and-a-quarter before the chicken is finished.

Ingredients

• 1 chicken (about 3 pounds)
• Salt and freshly ground pepper
• 2 sprigs fresh rosemary
• ½ lemon
• 2 tablespoons unsalted butter, melted (for added flavor, try our White Truffle Butter.)
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• ¾ c white wine
• ¾ c chicken stock
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours.

2. Preheat oven to 450° F.

3. Add 1 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken and set it, breast up, on the bed of vegetables. Put pan in oven with legs facing toward back of oven.

4. Adjust heat down to 400° F. and roast until skin is deep golden brown and the leg joint moves easily in its socket, about 1 hour and 20 minutes. Be sure to baste with pan drippings every 20 minutes.

5. Place Oven Roasted Potatoes (recipe below) in oven 15 to 20 minutes after chicken has started to roast. After chicken has roasted for 1 hour, pour wine and stock over vegetables and continue roasting until the chicken is done. At that time, turn off the oven, transfer the chicken to a platter and keep warm in oven while preparing the sauce.

6. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley.

7. Cut chicken into serving pieces and put on plates or serving platter. Spoon on a small amount of sauce and pass the rest at the table.

Oven Roasted Potatoes

Ingredients

• 2 pounds small red, white, or Yukon gold potatoes
• 1+ tablespoon olive oil
• 3 to 4 sprigs rosemary Coarse salt to taste

Directions

1. Preheat oven to 350° or 400° F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)

2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths.

3. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs .

4. Roast potatoes until they are crisp and golden brown, about 1 hour to 1¼ hours, turning occasionally with a spatula

5. Sprinkle on coarse salt and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3024/Chicken-Capon–Poussin/Crisp-Oven-Roasted-Chicken-with-Rosemary-Potatoes.html

Chicken & Tarragon

Ingredients

• 1 2.5 – 3lb Chicken
• ½ cup dry white wine
• ½ cup chicken broth (preferably low salt)
• 2 tbs duck fat
• 2 shallots peeled and minced
• 2 branches of fresh tarragon
• 1 tbs fresh tarragon minced
• 2 tbs crème fraiche or sour cream
• Salt and pepper

Directions

1. In a large heavy bottomed pot or dutch oven, melt the duck fat over medium heat. While the fat is melting and heating, dry the chicken with a paper towel and season the cavity with salt and pepper, then truss the bird. Carefully place the chicken in the pot and brown on all sides.

2. When the bird is looking golden brown and delicious on all sides, briefly remove from the pot and discard the fat. Return the chicken to the pot, add the wine, chicken broth, shallots and the 2 branches of fresh tarragon. Bring the liquid to a simmer, place a heavy lid on the pot and reduce the heat to its lowest setting. Let cook undisturbed for 1 hour.

3. At the end of the hour, remove the chicken to a warm dish making sure to drain any accumulated liquid in the cavity back into the pot. Cover the chicken with foil and let rest.

4. While the chicken is resting, remove the tarragon from the pot, turn up the heat and bring to a boil. Reduce the cooking liquid by half, then add the crème fraiche and continue to reduce until the sauce lightly coats the back of a spoon. Remove from the heat, add the minced tarragon and correct the seasoning.

5. Carve the chicken into 4 portions, plate and then drizzle the sauce over the top and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3015/Chicken-Capon–Poussin/Chicken-and-Tarragon.html

Chicken Provencal with Grilled Vegetables

Serves 4 to 6

This lavender, rosemary, and thyme-rubbed chicken grilled with colorful vegetables will carry your thoughts and spirits to sunny southern France. Add salad and a loaf of crusty bread. Serve a chilled Provencal wine, like a Bandol, and follow the meal with a platter of cheese and fruit.

Ingredients

• 2 tablespoons clarified butter
• 1 tablespoon fruity olive oil
• 4 to 6 pieces of chicken, white or dark meat, skinned and patted dry
• ½ cup good Armagnac or Cognac
• Coarse salt and freshly ground black pepper to taste
• 1 cup chicken stock
• ½ cup dry white wine
• 2 cups very thinly sliced fennel
• 3 tablespoons sliced shallots
• 2 tablespoons sliced garlic
• 3 cups peeled yams, cut into ½-inch-thick slices (about 1 ¼ pounds)
• 1 cup loosely packed dried apricots, cut into ½-inch dice (whole pitted rather than halves, if possible)
• 1 tablespoon finely julienned fresh gingerroot
• 5 (4-inch) sprigs rosemary; do not use loose leaves
• 2 (4-inch) sprigs thyme
• 1/3 cup toasted sunflower seeds, to garnish (optional)

Directions

1. Preheat oven to 325°F.

2. Heat clarified butter and oil in a large skillet over medium-high heat until hot but not smoking. Add chicken pieces and brown on both sides, 5 to 7 minutes on each side. Transfer to a deep enamel or cast iron casserole with a tight-fitting lid.

3. Pour off butter-oil mixture and set aside. Deglaze pan with Armagnac, stirring up any browned cooking bits. Add stock and wine, turn heat to high, and boil until liquid is reduced by one-quarter. Pour liquid over the chicken in casserole.

4. Wipe out skillet. Heat 2 tablespoons of the reserved butter-oil mixture until hot. Add fennel, shallots, and garlic, cover, and sweat over medium heat until softened, 5 to 6 minutes, then scrape into the casserole.

5. Add yams, apricots, ginger, herbs, salt, and pepper to chicken, and mi to distribute the flavors. Cover tightly and bake for 1 ¾ to 2 hours, or until the meat falls off the bones. Sprinkle with toasted sunflower seeds and serve.

courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51266/a3017/Chicken-Capon–Poussin/Chicken-Provencal-with-Grilled-Vegetables.html

Butternut Squash Soup from “The Asylum” Restaurant in Jerome AZ

The following recipe was submitted by one of our Griggstown customers.

My husband and I were in Arizona several years ago and we had this zingy Poblano laced butternut squash soup. The combo of the smooth sweet butternut and the heat of the peppers is such as taste treat! We loved it so much we make it every fall now and often as the start of our Thanksgiving feast! Enjoy.

Serves 6.

Ingredients:
2 large whole butternut squash- roasted
1 white onion chopped
2 Poblano Peppers or Green Chili roasted and peeled
6 oz Amber beer
2 cups veggie or chicken stock( depending on how big your squash is you may need up to 2 14 oz cans of veggie stock)
½ cup brown sugar
1 Tablespoon garlic minced( I roast the garlic and add after I puree the squash so as not to make an overwhelm on the garlic)
1 pinch nutmeg
1 Serrano Chili minced fine
1 cup heavy cream
Salt and Pep to taste

Cut the squash in half and remove all seeds, place in a shallow roasting pan with water and roast cut side up at 400 until very tender – approximately 45 minutes or more. Remove from oven and cool. Roast peel and seed poblano chiles. Preheat skillet until scorching hot- sauté onions and chilies then deglaze the pan with beer. Add stock, peeled squash and remaining ingredients except for the cream and garlic. Simmer together for 30 minutes, remove from heat and slowly fold in the cream and garlic.

Quail with Portobello Mushrooms

Ingredients

• 4 large Portobello mushrooms
• 4 tablespoon duck fat
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, peeled and finely chopped
• 8 sprigs fresh thyme
• 4 quail, whole
• Salt and freshly ground black pepper
• ¼ cup veal demi-glace
• 2 tablespoon balsamic vinegar

Directions

1. Trim mushrooms and wipe clean with a damp dishtowel. Remove stems and chop enough to make 1 cup, discarding the rest. Heat 1 Tbsp. of duck fat in a large skillet over medium heat. Add mushroom caps and cook, turning once, until golden, about 3 minutes per side. Remove with a slotted spoon and set aside.

2. Reduce heat to low and add another 1 tablespoon of duck fat to skillet. Add onions, chopped mushroom stems, and 3 sprigs thyme, and cook until onions are soft, stirring occasionally, about 20 minutes. Return mushroom caps to skillet.

3. Meanwhile, coat another skillet with remaining duck fat and heat over medium heat. Rinse quail, pat dry, and season inside and out with salt and pepper. Cook, browning on all sides, for 18–20 minutes.

4. Transfer quail to onion-mushroom mixture, placing 1 quail on top of each mushroom cap. For the sauce, deglaze quail skillet with vinegar and demi-glace, scraping bits from bottom of skillet. Pour sauce around quail, then increase heat to medium and cook just until mushroom caps are warmed through and sauce is slightly thickened, 1–3 minutes. Garnish with remaining thyme and serve from skillet.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3127/Game-Birds/Quail-with-Portobello-Mushrooms.html

Pomegranate-Mint Marinated Quail with Figs, Arugula, & Crispy Potato Croutons

Ingredients:

• 1 cup fresh mint leaves
• ½ cup pomegranate juice (available at specialty food stores)
• 8 cloves garlic
• 12 semi-boneless quail, 2 wing joints removed
• 6 medium baking potatoes
• Peanut oil for deep-frying
• 7 tablespoons extra-virgin oil
• 6 tablespoons lemon juice
• 4 tablespoons orange juice
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste
• 12 fresh figs, preferably Black Mission
• 3 cups arugula leaves

Directions:

1. Combine mint, pomegranate juice, and garlic in a food processor or electric blender and puree into a smooth paste. Scrape into a large resealable plastic bag, add quail, seal bag, and turn several times to coat birds evenly. Refrigerate 8 hours or overnight.

2. Preheat oven to 450°F. Bake potatoes until just barely cooked through, about 30 minutes. Remove from oven, and when cool enough to handle, peel and cut roughly into large cubes. Adjust oven to warm. Fill a large deep skillet halfway with peanut oil. Heat up to 375°F. Add potato pieces and cook until crispy and golden. Fat should cover pieces as they cook.

3. Remove with a slotted spoon and blot on paper towels. Do this in batches if necessary. Keep warm in oven. Whisk 6 tablespoons of the olive oil with the lemon juice, orange juice, and honey. Season with salt and pepper. Quarter figs, then combine with arugula leaves and toss with vinaigrette.

4. Heat 1 very large or 2 medium skillets over medium-high heat. Add the remaining tablespoon of olive oil (a little extra if using 2 pans). Remove quail form marinated, season with salt and pepper, and sauté breast side down until skin is crisp and a rich brown, 2 ½ to 3 ½ minutes. Turn and cook second side until browned, 2 ½ to 3 minutes. Arrange arugula and figs in center of each plate, lay 2 quail on top, scatter potatoes to croutons around, and serve.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3112/Game-Birds/Pomegranate–Mint-Marinated-Quail-with-Figs-Arugula-and-Crispy-Potato-Croutons.html

Greek-style Quail Salad

Ingredients:

• 1 large bunch arugula, coarse stems discarded, trimmed to uniform length
• 4 Grecian Quail on the Grill (see additional recipe)
• 1 small cucumber, sliced
• 8 cherry tomatoes, split
• 4 thin slices red onion, separated into rings
• 4 ounces feta cheese, crumbled
• 8 to 12 Greek oil-cured olives
• ½ cup extra-virgin olive oil
• 2 to 3 tablespoons lemon juice
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Directions:

1. Divide arugula among 4 plates, laying it like spokes radiating out from the center of the plate.

2. Grill quail, and then split them along breastbone. Place 2 quail halves in the center of each plate. Add cucumber slices, cherry tomatoes, and onion rings. Sprinkle on feta and add olives.

3. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl. Dribble dressing over salad and serve.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3062/Game-Birds/Greek–Style-Quail-Salad.html

Grecian Quail on the Grill

Ingredients:

• 4 whole quail, backbone and 2 wing joints removed, opened flat
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 to 2 tablespoons fresh rosemary leaves
• Salt and freshly ground black pepper to taste
• Sliced lemon, to garnish

Directions:

1. Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.

2. Heat a gas or charcoal grill until hot. Place quail skin side down and grill just until skin is nicely browned, 1 to 1 ½ minutes, then turn, close lid, and continue grilling until cooked through, 2 ½ to
3 minutes. Remove and serve with lemon slices.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3061/Game-Birds/Grecian-Quail-on-the-Grill.html

Skewered Pheasant Breast Rolled with Three-Seed Mustard and Sage

Ingredients:

One pheasant breast

Seeded mustard

Fresh sage leaves

Bamboo skewers

Directions:

Roast pheasant till it pulls back from the bone. Cut breast away from bird, then slice horizontally to make two equal halves.  Slice each half down the middle to create equal quarters. Spread seeded mustard over each strip. Place at least one sage leaf on top of each strip. Roll strip into a circle shape and skewer.  Serve warm with extra mustard for dipping.  Serves 4 as a first course.

(Recipe courtesy http://www.dartagnan.com/51262/a3179/Game-Birds/Skewered-Pheasant-Breast-Rolled-with-Three–Seed-Mustard-and-Sage.html)

Caramel Apples

Ingredients:

1 cup butter

2 cups packed brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla

8-10 wooden sticks

8-10 medium tart apples

Directions:

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

(Recipe courtesy http://www.allfreecrafts.com/halloween/candy-apples.shtml)

Old-Fashioned Candied Apples

Ingredients:

8 medium sized apples

8 wooden sticks

3 cups white sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon (optional)

1/4 teaspoon red food coloring (optional)

Directions:

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.

(Recipe courtesy http://www.allfreecrafts.com/halloween/candy-apples.shtml)

Homemade Candy Corn

Ingredients:

1 cup granulated sugar
2/3 cup corn syrup
1/3 cup (2-1/2 oz) butter
1 teaspoon vanilla extract
2-1/2 cups powdered icing sugar
1/3 cup powdered milk
1/4 teaspoon salt
Red and yellow food coloring

Directions:

In a large saucepan combine granulated sugar, corn syrup, and butter. Bring to a boil over high heat while stirring constantly, then reduce heat to medium and continue boiling for 5 minutes while stirring occasionally. Remove mixture from heat and add vanilla extract.

Combine the icing sugar, powdered milk, and salt in a separate bowl and add to the mixture in the saucepan, mixing thoroughly. Allow the dough mixture to sit until it’s cool enough to handle.

Divide the dough into 3 equal parts and place each part in a small mixing bowl. Add orange food coloring to one part (a combination of yellow and red) and yellow food coloring to another part, leaving the remaining part uncolored or white.

Knead the dough in each bowl until smooth and stiff enough to hold its shape, and the colors are even. Wearing plastic gloves can help prevent your hands from being stained by the food coloring.

Still using your hands, roll each part into a long, thin rope, making each rope of equal length. You may need to use a long countertop or tabletop covered with a strip of waxed paper for this. You’ll also need to be careful when rolling as the ropes can easily break if you form them too thin.

When you’re done, lay the three ropes of dough along side each other with the orange dough in the middle and carefully press them together to make a long, narrow rectangle. A gentle, light rolling with a rolling pin along the length of the rectangle helps to press the rope edges together, but be careful not to flatten the dough so the rectangle stays as narrow as possible, plus you’ll also want the kernels plump looking and not flat.

Finally, cut the dough into triangles or “kernels” using a sharp knife and gently shape the kernels with your fingers, if needed. Allow the kernels to sit for a while and become firm.

You’ll end up with over a pound of homemade candy corn, some with yellow tips and some with the traditional white tips.

Roast Wild Scottish Pheasant with Swiss Chard and Wild Mushrooms With Sweet Potato-Vanilla Purée

Serves 4

If you’re fortunate enough to have a pheasant that has lived its life in the woods, this enticing dish will showcase the wild bird’s taste, which is gamier than that of a farm-raised pheasant. It plays well against the robust flavors of Swiss chard, wild mushrooms, and sweet potato perfumed with orange and vanilla.

Ingredients

• Sweet Potato-Purée (recipe follows)

• 2 teaspoons juniper berries, finely ground

• 2 male wild Scottish pheasants, 1 ¾ pounds each, giblets removed, rinsed and patted dry, wing tips turned under

• Salt and freshly ground black pepper to taste

• 2 medium bunches fresh sage

• 5 tablespoons unsalted butter, at room temperature

• 1 tablespoon grapeseed oil

• ¾ pound red Swiss chard

• 1 cup assorted wild mushrooms, trimmed, wiped clean, and sliced

• ¼ cup dry white wine

• ¾ cup diced onion

• 1 ounce smoked slab bacon, sliced into thin pieces

• 1 cup chicken stock

Directions:

1. Prepare Sweet Potato-Vanilla Purée. Preheat oven to 350°F.

2. Rub ½ teaspoon ground juniper berries into upper cavity and on breast and sides of each pheasant. Season with salt and pepper. Place 1 bunch of sage in cavity of each bird, and truss birds with kitchen string. Using 1 ½ tablespoons of the butter for each bird, rub entire bird with butter.

3. Heat a 12-inch ovenproof skillet or roasting pan over medium-high heat. Add oil, then birds, and sear, turning to lightly brown all sides. Transfer skillet to oven with birds breast side up. Roast until an instant-read thermometer inserted into thickest part of breast reads 135°F for medium, about 15 minutes. Transfer birds to a platter, keep warm, and allow to rest for 10 to 12 minutes. Reserve pan and drippings.

4. Remove stems from Swiss chard leaves, and cut stems into 1 ½ inch pieces; chop leaves into medium pieces and reserve. Melt 1 tablespoon of the butter in a small skillet, add mushrooms, and sauté quickly until mushrooms are lightly browned and begin to soften; set aside.

5. Bring white wine to a boil in a small nonreactive saucepan over high heat, and reduce by three-quarters. Add it to pan the birds were roasted in and, over medium-high heat, scrape the bottom of the pan with a spatula or wooden spoon to deglaze. Add onions and bacon, and lower heat to medium. Stir until onions are transparent, 3 to 4 minutes. Add Swiss chard stems, and sauté until barely render, about 4 minutes. Add chard leaves and chicken stock. Reduce chicken stock by half. Add sautéed mushrooms and cook an additional 2 minutes. Remove from heat and whisk in the remaining tablespoon butter until emulsified. Season with salt and pepper. Cover and keep warm.

6. To serve, carve pheasants, removing the breast meat, drumsticks, and thighs. Debone drumsticks and thighs. Divide mushrooms, Swiss chard, and sauce among 4 warmed dinner plates. Top with a breast, drumstick, and thigh, and serve with Sweet Potato-Vanilla Purée.

NOTE: Wild game may contain tiny pieces of shot that can’t be removed before cooking. It is not harmful to the meat, but caution should be taken when eating it.

Ingredients for Sweet Potato-Vanilla Purée

• 1 ¾ pounds sweet potatoes

• ½ cup heavy cream

• 1 teaspoon firmly packed grated orange zest

• 1 vanilla bean

• Sea salt and freshly ground black pepper to taste

Directions for Sweet Potato-Vanilla Purée

1. Preheat oven to 350°F. Place whole potatoes on a baking sheet. Bake, turning two or three times during cooking, until a fork can pierce them without any resistance, about 45 minutes. Allow potatoes to cool enough to be handled. Split in half lengthwise.

2. With a spoon, scoop pulp into a food processor; avoid including any skin. Combine heavy cream and orange zest in a small saucepan. Split vanilla bean lengthwise, and scrape pulp into pan; reserve pod for another use. Place pan over high heat, and bring to a boil. Immediately remove from heat. Let purée until very smooth, scraping down sides as needed. Season with salt and pepper. If necessary, cover and reheat in a preheated 300°F oven, or transfer to a microwave-safe dish and reheat until hot.

(Recipe courtesy D’ARTAGNAN’S GLORIOUS GAME COOKBOOK written by Ariane Daguin, George Faison, and Joanna Pruess. http://www.dartagnan.com/51262/a3151/Game-Birds/Roast-Wild-Scottish-Pheasant-with-Swiss-Chard-and-Wild-Mushrooms-With-Sweet-Potato–Vanilla-Puree.html)

Jack Daniel’s Pheasant Braised Under Cabbage

The earthy, complex flavors of bourbon do magic for a lot of game meats.  In this slowly braised pheasant casserole, we use Jack Daniel’s, but any fine-quality bourbon will do.  It marries elegantly with the cream and mustard in the sauce.  Partnered with cabbage that is sauteed until its natural sugar caramelizes and turns sweet, this is a dish to savor on a cold winter night.  The renewed popularity of this American spirit makes it especially appealing.  Serve with sauteed spinach or green beans.

Ingredients:

3 tbps. unsalted butter

1 1/2 tbps. canola oil

2 large onions, chopped, plus 1 medium onion stuck with 6 whole cloves

1 large green cabbage (about 2 1/2 lbs.), tough ribs cut off, cored & shredded

Salt & freshly Ground Black Pepper to taste

7 to 8 Juniper berries, crushed

1 pheasant, 3 to 3 1/2 lbs., giblets & neck removed, patted dry

2 tbps. Dijon mustard

All-purpose Flour for dredging

2 thick slices unsmoked bacon, ventreche, or pancetta

1/2 cup Jack Daniel’s or other bourbon

1 cup Heavy Cream

Directions:

Heat 2 tbps. of butter with 1 tbsp. of canola oil in a large heavy casserole over medium-high heat.  Add chopped onions and saute until lightly colored, 6 to 8 minutes.  Add cabbage and continue cooking until cabbage is caramelized and medium brown in color, 35 to 40 minutes, stirring occasionally.  Use a combination of uncovered and covered cooking, and lower heat if cabbage browns too quickly.  As moisture evaporates and cabbage browns, cover pan to prevent burning.  As moisture collects on cover and drops into cabbage, lift cover, stir cabbage to incorporate liquid, and continue cooking.  Repeat as necessary.  Season generously with salt and pepper, and stir in juniper berries.  Set aside. (Cabbage may be cooked ahead, covered, & refridgerated.  Reheat when ready to continue.)

Preheat oven to 350 degrees F.  Season cavity of bird with salt, pepper, and mustard, then insert the whole onion.  Tie legs together with string and turn wing tips under.  Dredge bird all over with flour.  Heat remaining tbsp. butter and 1/2 tbsp. oil in a large skillet over medium-high heat.  Quickly brown pheasant on all sides, 6 to 8 minutes.  Transfer pheasant, breast side up, to casserole with cabbage.  Lay slices of bacon breast, pack cabbage around and over the bird, cover, and bake in the middle of the oven until juices are pale pink when bird is pricked deep in thigh, 35 to 45 minutes.   Baste with pan juices a couple of times as it cooks.  Remove pan from oven, push cabbage off pheasant, discard bacon, then cover pan and return to oven.  Cook until juices run clear and thigh moves easily in its socket, about 10 minutes.  Remove pan from oven, untie legs, discard whole onion, and drain juice from cavity into the casserole.  Transfer pheasant to a heated platter, lightly tent with aluminum foil, and keep warm in turned-off oven.  On top of stove, add bourbon to pot, adjust heat to high, and boil liquid for 2 to 3 minutes, stirring often to prevent cabbage from burning.  Add cream, lower heat, and simmer 3 to 4 minutes.  Taste to adjust seasoning.  Present pheasant whole and carve at table, or cut it into pieces and serve on the cabbage bed.  Serves 4.

(Recipe courteousy D’Artagnon’s Glorious Game Cookbook)

Vegetable Wild Rice

Ingredients:

3 1/2 cups chicken broth

2 1/2 cups water

2 cups uncooked wild rice

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon dried rosemary, crushed

1 pound fresh mushrooms, sliced

3/4 cup diced celery

1/2 cup sliced green onions

2 garlic cloves, minced

4 teaspoons vegetable oil

Directions:

In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain.

In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

Turkey Avocado Wrap

Ingredients:

1/4 cup low-fat ranch dressing

2 tablespoons chipotle salsa

1/4 teaspoon finely grated orange zest

4 (8-inch) flour tortillas

12 ounces sliced oven-roasted turkey breast (from deli)

1 ripe Hass avocado, pitted, peeled, and sliced

2 cups mesclun lettuce or sprigs of cilantro

1 1/2 cups grated jicama

1 tomato, thinly sliced

2 scallions (white and green parts), thinly sliced

Kosher salt and freshly ground black pepper

Directions:

In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, jicama, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve.

Apple-Rosemary Roasted Turkey

Ingredients:

1  (12- to 13-pound) whole turkey

1  teaspoon  salt

1 1/2  teaspoons  pepper, divided

2  Granny Smith apples, quartered

1  onion, quartered and divided

8  fresh rosemary sprigs

2  fresh sage sprigs

1  (12-ounce) can apple juice concentrate, thawed and divided

1/2  cup  butter or margarine, melted

2  cups  water

1/4  cup  all-purpose flour

Directions:

Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.

Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.  Yields 12 servings.

NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn’t available.

Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.

(courtesy Southern Living, NOVEMBER 1999)

Thai Turkey Satay

Ingredients:

1/2 medium onion, minced
2 cloves garlic, minced
2 tablespoons freshly grated ginger root

1 1/4 pound breast cutlets or breast strips
3 tablespoons soy sauce
2 teaspoons hot chili sauce
1 teaspoon granulated sugar
2 tablespoons lime juice
Sweet hot chili sauce to taste (for dipping)
Wooden satay skewers

Makes 4 servings.

(http://www.cooksrecipes.com/poultry/thai_turkey_satay_recipe.html)

Turkey Shepherd’s Pie

Griggstown Chef Matthew’s Overstuffed Thanksgiving Wraps

Kale Filled Ravioli with Basil Infused Oil

Ingredients:

Ravioli Dough:

1 cup whole wheat pastry flour

2 cups semolina flour

1 teaspoon sea salt

2 tablespoons extra virgin olive oil

1 cup warm spring or filtered water

Filling:

extra virgin olive oil

3-4 cloves fresh garlic, finely minced

1/2 yellow onion, diced

generous pinch crushed red pepper flakes

scant pinch nutmeg

sea salt

1 cup pine nuts, ground into a course meal

1 small bunch kale, rinsed well, finely minced

4-5 sprigs fresh basil, leaves removed, finely minced

1 recipe ravioli dough (recipe follows)

juice of 1/2 lemon

2-3 sprigs fresh parsley, finely minced

Basil-Infused Oil:
1/2 cup extra virgin olive oil
3-4 cloves fresh garlic, halved
8-10 leaves fresh basil
Pinch sea salt

Combine all ingredients in a saucepan over low heat and cook to develop flavors, 3-5 minutes. Strain out basil and garlic and spoon over ravioli.

Directions:

Ravioli Dough:

Sift flours onto a clean, dry work surface. Make a well in the center of flour and add salt, oil and 2 cup water. Mix gradually, kneading into a smooth soft dough, bringing in more flour from the edges and slowly adding the balance of the water as needed. Add more flour if necessary. Continue kneading until the dough is a workable ball, about 10 minutes. Makes about 1 pound of dough.

Note: To knead the dough in a food processor, use the steel blade. Begin by blending salt, oil and 2 cups water in the bowl. With the machine running, slowly add flour mixture and remaining water.  Process until dough is soft enough to handle. If dough seems too dry, add water by half teaspoons until you achieve a soft workable dough.

Filling:

Place a small amount of oil, garlic and onions in a deep skillet and turn heat to medium.  When the onions begin to sizzle, add red pepper flakes, nutmeg and a pinch of salt and saute for 1-2 minutes. Stir in ground pine nuts and kale, season lightly with salt and saute until the kale wilts, about 4 minutes. Stir in basil and saute for 30 seconds more. Transfer to a mixing bowl and set aside to cool.

When the filling is completely cooled, roll out the dough into a thin rectangle, about 6 to 24 inches.  Space spoons of filling along the dough about an inch apart, along one side of the rectangle.  Brush the edges and in between the filling with water and fold the dough over the filling, creating  a long thin cylinder. Press the dough together between the filling. Using a pasta cutter, cut the ravioli.  Using your fingers or a fork, press the dough together around the four edges, sealing the ravioli.

To cook, bring a pot of water to a boil and drop fresh ravioli into the water. Cook over medium high until the ravioli float to the top of the water. Drain well. Transfer the ravioli to a serving platter and drizzle generously with a fruity olive oil, a sprinkle of salt and fresh lemon juice. Serve with a sprinkle of fresh parsley. Makes 2-4 servings.

Adapted from (http://www.christinacooks.com/recipes/k/kaleravioli8.html)

Jalapeño-Corn Salad

Ingredients:

1 Tbsp. extra virgin olive oil

4 ears sweet corn, kernels cut off

1-2 jalapeños, seeded and diced

2 tsp. white vinegar

4 tsp. fresh lime juice

Salt and cayenne pepper, to taste

1 scallion, thinly sliced

2 Tbsp. chopped cilantro

1 cup halved cherry tomatoes

Directions:

Heat the olive oil in a wide skillet and sauté the corn and jalapeños over medium heat for 7 to 8 minutes, or until the corn is tender. Remove from the heat and place in a large bowl.  Add the vinegar, lime juice, salt, and cayenne to the bowl, tossing to coat.  Let cool.  When cool, add the remaining ingredients.

Apple-Fennel Salad With Lemon Zest and Thyme

Ingredients:

2 cups thinly julienned fennel

2 cups thinly julienned apples

1 Tbsp. lemon zest

2 Tbsp. lemon juice

2 1/2 Tbsp. olive oil

1 1/2 Tbsp. minced fresh thyme

1 Tbsp. seeded and minced red jalapeño

1 tsp. Celtic salt

Cracked black pepper, to taste

Directions:

In a medium mixing bowl, toss all the ingredients well.

Serve chilled. A great variation is omitting the apples and adding tangerine slices.

Mesclun Salad with Toasted Goat Cheese

1/2-1 lb. Mesclun

Balsamic Vinaigrette (recipe follows)

8 1/4″ thick slices French bread

2 tbsp. butter

1 tbsp. olive oil

2 cloves garlic, sliced

8 1/4″ thick slices goat cheese

Place mesclun in serving bowl. Prepare Vinaigrette.  Heat oven to 400 degrees. In saucepan, heat butter, olive oil and garlic until butter is melted and garlic golden. Remove garlic and discard.  Place bread slices on baking sheet. Brush half of butter mixture over bread slices. Bake 4 minutes or lightly browned. Turn slices over and brush with remaining butter mixture, bake 2-3 minutes longer. Both sides should be lightly browned.  Heat broiler, place goat cheese slices on greased baking sheet. Broil until goat cheese is warm and slightly browned. With metal spatula, carefully transfer cheese onto garlic toasts.  Toss mesclun with vinaigrette. Divide onto salad plates and garnish with goat cheese toasts.

Balsamic Vinaigrette:

In small bowl beat together with wire whisk: 1 1/2 tsp. chopped shallots 1 tsp. honey 1 clove garlic, chopped 1/2 tsp. Dijon style mustard 1/4 tsp. salt 1/8 tsp. cracked black pepper.  Gradually beat in 6 teaspoons olive oil.

(from http://www.cooks.com/rec/view/0,1743,145167-238202,00.html)

Sorrel-Stuffed Lamb

Ingredients:

4-6 cloves garlic

1 (4 lb.) leg of lamb, boned

1 lg. bunch fresh sorrel

2 tbsp. sweet butter

1/4 c. dry vermouth

1 c. rich chicken stock

Watercress for garnish

Salt and pepper

Directions:

Put the whole unpeeled garlic cloves in a saucepan with cold water to cover well. Bring to a boil, then simmer for about 20-30 minutes, until soft. Drain and set aside.

Wash the sorrel and discard the stems and ribs. Dry leaves, stack on a cutting board and slice across at 1/8 inch intervals to make thin ribbons. Melt butter in a saucepan and add sorrel. Keep heat low and stir it around the pan with a wooden spoon just until all of it has softened and turned darker in color.

Spread lamb open so the meat cut from the bone is exposed and facing up. Squeeze the garlic from its peel and spread it all over the surface, using a wooden spoon or spatula. Then spread the sorrel over that with the same utensil. Roll the roast back up and tie it securely in all directions so the “stuffing” remaining inside during cooking.

Put it on a rack in an open pan and pour the vermouth over it. Sprinkle lightly with salt and pepper. Place in a preheated 325 degree oven and roast for 1 1/2 to 2 hours, or until done to your liking. (We take it out at 140 degrees, but we like our lamb quite pink.) Remove the roast to a heated platter when done. Add chicken stock to the roasting pan and cook over moderately high heat with any brown bits in the pan. Cook down a bit until a thin glaze consistency. Remove strings from roast and slice meat across. Garnish with lots of fresh watercress and serve the glaze on the slices.

Sorrel Soup

Ingredients:

1 c. chopped onion
1 c. chopped carrot
2 tbsp. flour
1/4 c. chopped garlic chive
3 tbsp. butter
3-4 c. coarsely cut sorrel
1 qt. chicken stock, slowly simmering

Directions:

Saute onions and carrots in butter until wilted. Add flour and saute about 2 minutes. Add sorrel and garlic chive, saute until wilted. Add stock slowly while stirring, then simmer 3 to 4 minutes to develop the flavor. Grated Parmesan cheese may be added on top. Serves 4 to 6.

Pumpkin Puree

Ingredients:

1 sugar, pie, or cheese pumpkin

Directions:

Preheat oven to 325 degrees F (165 degrees C).  Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.  Bake in the preheated oven, foil side up, 1 hour, or until tender.  Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags, or use immediately.

Pumpkin Pie Pastry Shell

Ingredients:

1/3 cup plus 1 tbp. Shortening or 1/3 cup lard

1 cup all purpose flour

½ tsp. salt

2-3 tbp. cold water

Directions:

Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tbp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tbps. water can be added if necessary).

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.  Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.  Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute.  Fill and bake as directed in recipe.

Roasted Pumpkin Seeds

Ingredients:

Seeds of 1 pumpkin

Directions:

Preheat oven to 300 degrees F (150 degrees C).  Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Pumpkin Pie

Ingredients:

9-inch one-crust pie shell (see recipe)

2 eggs

¾ cup sugar

2 cups pumpkin puree (see recipe)

1 can (12 ounces) evaporated milk

1 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground ginger

¼ tsp. ground cloves

Directions:

Heat oven to 425˚. Prepare pastry. Beat egges slightly with hand beater; beat in remaining ingredients.  Place pastry-lined pie plate on oven rack; pour in filling.  Bake 15 minutes.

Reduce oven temperature to 350˚.  Bake until knife inserted in center comes out clean, approx. 45 minutes longer.  Refrigerate until chilled, at least 4 hours.  Serves 8.

The Brothers Moon Muhammara – Hot Pepper Dip

Ingredients

• 2 large red bell peppers
• 2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.)
• 1 clove garlic, minced
• 3/4 cup bread crumbs, toasted
• 1 small onion, finely chopped
• 3/4 cup walnuts, ground
• 3 tablespoons lemon juice
• 2 teaspoons pomegranate syrup
• 1 tablespoon yogurt
• Turkish flat bread, or pide
• 1-2 teaspoons cumin seeds, coarsely ground
• Salt to taste
• 1/4 cup olive oil

Directions

Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, breadcrumbs and walnuts. When well mixed, add the lemon juice and pomegranate syrup. Add the yogurt and cumin, and salt to taste. Slowly add the olive oil and blend well. For a richer flavor, make a day ahead. Keeps well for up to 2 days in the refrigerator. Serve at room temperature on pieces of Turkish flat bread, pide, or plain crackers.

BBQ Lime Chicken

Ingredients:

• 1 (4 pound) chicken, cut into pieces
• 2 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups fresh lime juice
• 1 cup olive oil
• 8 cloves garlic, minced
• 1/2 cup chopped fresh cilantro

Directions

1. Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag.

2. In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours.

3. Preheat an outdoor grill for low heat and lightly oil grate.

4. Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes.

5. Grill chicken for about 1 1/2 hours. Brush with the marinade every 15 minutes. Chicken is done when juices run clear.

Portobello Mushroom Soup

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 5 leeks (white and pale green only) chopped
• 1 med onion chopped
• 10 ozs. Portobello mushrooms: chopped to make 4 generous cups
• 1/4 cup flour
• 3 cups chicken stock or broth
• 4 TBS dry sherry
• 2 cups half and half
• 1/4 tsp cayenne pepper
• 1/4 tsp ground pepper

Directions:

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute tender. Add mushrooms and saute 5 min. Reduce to low. Add flour: cook until mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock and half of the sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes. Stir in the cayenne. Season with pepper and salt. Stir remaining sherry into soup. Bring to a simmer. Serve immediately.

Makes 6 servings.

Fettucine with Sweet Pepper & Cayenne Sauce

Ingredients:

• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.

3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.

4. Toss hot pasta with sauce and season with salt and pepper to taste; serve

Butternut Squash Risotto Recipe

Serves 4-6.

• 1 med. Butternut squash
• 5-6 c. chicken stock
• 2 tbsp. unsalted butter
• 1 tbsp. olive oil
• 4 shallots, peeled and minced
• 2 c. Arborio rice
• ½ c. dry white wine
• Freshly grated nutmeg
• Salt and pepper (freshly ground)
• 1 tbsp. chopped fresh rosemary
• ½ cup freshly grated Parmesan
• Rosemary sprigs for garnish

Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed.

Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time until rice is creamy and firm (15-20 minutes). Add nutmeg, salt and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of Parmesan. Serve in shallow bowls garnished with remaining cheese and rosemary sprigs.

Squash Pie

• 1/2 recipe pastry for a 9 inch single crust pie
• 1/2 cup white sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 pinch salt
• 1-1/2 teaspoons butter, melted
• 1/4 teaspoon ground ginger
• 1 cup hot milk
• 1 pound butternut squash
• 1-1/2 eggs

1. Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Farmer’s Favorite Pizza Recipe

A sampling of this week’s veggies chopped or sliced
1 ball of Griggstown Mozzarella
Pizza dough (available by asking your local pizza shop)

1. Prepare vegetables
2. Spread pizza dough across cookie sheet
3. Layer vegetables & cheese on top
4. Bake at 350 degrees for 20 minutes.

Butterflied Chicken with Lemon & Rosemary Recipe

Serves 4

Ingredients:

• 1 butterflied chicken (approx. 3-1/2 to 4 lbs.)
• 3 long sprigs of fresh rosemary
• 1 lemon, juiced
• more lemons to serve
• 1 red onion
• 6 tablespoons olive oil
• Maldon or other sea salt

Directions:

(to butterfly a chicken just cut through the backbone from tail to the neck using poultry scissors open chicken up and wash out cavity)

1. Sprinkle sea salt over chicken. Put chicken into a large freezer bag. Pull the waxily aromatic needles off 2 of the springs of rosemary and drop them on top.

2. Cut lemon in half and squeeze juice into the bag, chucking the rinds into the bag afterwards. Pour in olive oil and then close bag. Give it a good squeeze around the edges before placing in the refrigerator. Marinate chicken for a couple of hours, or overnight–even a couple of days.

3. Preheat oven to 425. Once chicken is at room temperature, spread chicken out (skin side up) along with lemon rinds and onion pieces (cut onion into quarters) on a foil-lined roasting pan. Add remaining sprig of rosemary torn into a few pieces and tucked into leg and breast of chicken. Cook for 45 minutes. The chicken should be crisp-skinned and tender. Take the pan out and cut chicken into four pieces. Arrange on a platter with onions and more lemon wedges.

Apple-Stuffed Acorn Squash Recipe

Ingredients

• 1 medium acorn squash
• 1 cup chopped, peeled apple
• 4 teaspoons honey
• 2 teaspoons butter
• 1/8 teaspoon ground cinnamon

Directions

1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.

Crockpot Spaghetti Squash Recipe

Top cooked spaghetti squash with spaghetti sauce or toss with butter and seasonings.

Ingredients:

• 2 cups water
• 1 spaghetti squash, a size which will fit in slow cooker

Preparation:

With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the “spaghetti” strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite sauce.

Stuffed Peppers Recipe

“Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.”

INGREDIENTS

1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces textured vegetable protein
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

DIRECTIONS

1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Snappy Eggplant Spaghetti Recipe

INGREDIENTS

1 medium onion, chopped
1 garlic clove, minced
2 tablespoons olive or canola oil
3 1/2 cups tomato juice
1 small eggplant, peeled and cubed
1 medium green pepper, chopped
16 large pitted ripe olives, finely chopped
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) package spaghetti
1 pound red snapper fillets

DIRECTIONS

1. In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add tomato juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the eggplant, green pepper, olives, parsley, basil, salt and red pepper flakes. Cover and simmer for 20 minutes.
2. Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and simmer 10 minutes longer. Drain spaghetti; top with fish mixture.

Potato Leek Soup

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 T each chopped celery and shallots
1/8 teaspoon celery seed
Parsley to garnish

Peel and quarter the potatoes.

Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.

Parsley Hazelnut Pesto

Makes about 1 cup; enough for pasta for 4 or condiment sauce for 6 to 8

This robust “pesto” is really a bit more like the French style pistou which is served as a robust condiment for soup and grilled entrees. It is a wonderful and refreshing departure from traditional basil pesto. It’s lightly and brighter in flavor and requires no cheese at all. Serve tossed into hot angel hair pasta as an entrée dish or use it as a condiment drizzled over grilled fish, poultry or vegetables.

1/3 cup whole fresh hazelnuts (or filberts) with skins

1 lightly packed cup fresh Italian parsley leaves

¾ cup lightly packed fresh basil leaves

2 cloves garlic, peeled

2 Tbs fresh lemon juice

¾ cup olive oil

½ tsp salt

Freshly ground black pepper to taste

Preheat the oven to 375 degrees. Toss the hazelnuts into a small baking pan and place in the hot oven to toast until fragrant and lightly colored, about 8 to 10 minutes. Remove the hot toasted nuts from the oven and wrap them up inside a clean dish towel and set aside to cool for a few minutes. The steam captured inside the towel will help ‘pop’ the skins off the nuts. Roll the dish towel back and forth on the counter allowing the nuts to rub against one another to help flake away skins. (not all the skin needs to be removed, just majority).

Place the toasted hazelnuts, parsley, basil, garlic, lemon juice and half of the olive oil in a blender or food processor and grind to a fine consistency. Add the salt and remaining olive oil, blend and season to taste with freshly ground pepper. Use right away or cover tightly and refrigerate until ready to use.

Betty Carol Gilbert’s Onion Casserole Recipe:

Ingredients:

• 1 lb. onions, sliced and separated
• 1 egg, beaten
• 1 cup heavy cream
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup shredded sharp Cheddar cheese
• Paprika

Preheat oven to 350 degrees. In medium saucepan combine onions with water to cover. Bring to boil; boil 1 minute. Drain. Transfer to 8-inch square baking dish.
In bowl combine egg, cream, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes. Makes 6 servings.

Chunky Eggplant Caponata

Makes about 6 cups sauce

This fragrant sauce is easily assembled and quickly cooked. It makes a very satisfying supper served over a bowl of hot pasta and is equally delicious served as a topping on grilled rounds of olive oil and garlic seasoned bread for a pretty crostini style appetizer. Leave the skins on fresh tomatoes, their texture is not a problem in this rustic sauce.

• 1/3 cup extra-virgin olive oil
• 1 cup chopped onions
• 2 large cloves garlic, peeled
• ¼ cup dry red wine
• 1 medium black beauty eggplant (about 1 pound), peeled and cut into ½ inch dice
• 2 ½ to 3 pounds ripe summer tomatoes coarsely chopped, or 5 generous cups good-      quality canned plum tomatoes, drained and coarsely chopped
• 1/3 cup large capers, rinsed and drained
• 1/3 cup Kalamata olives, pitted and coarsely chopped
• ¼ cup shredded fresh basil
• Freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté until the onion is tender and transparent, about 5 minutes. Add the wine and simmer briefly. Stir in the eggplant and cook, uncovered, over medium-high heat, stirring occasionally, until tender and cooked down, about 15 minutes.

Stir in the tomatoes, capers and olives. Simmer gently until the tomatoes are very soft and the sauce is aromatic, about 20 minutes. Add the basil, stir and season to taste with pepper. Serve right away while hot over pasta with grated cheese on the side or cool to room temperature for crostini appetizers.

Traditional French Onion Soup Recipe

French onion soup with French bread, onions, and shredded cheese.

Ingredients:

• 2 tablespoons butter
• 1 lb. onions, sliced
• 2 1/2 cups chicken stock
• 1 bay leaf
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 slices of French loaf
• 4 oz (1 cup) shredded Cheddar cheese

Preparation:
Melt the butter in a large saucepan over medium heat and add the onions.
Cook about 8 minutes until golden brown. Add chicken stock, bay leaf and salt and pepper to taste.
Bring to boil, then transfer to the slow cooker and cook for 7-10 hours on LOW.
Preheat the grill (broiler) to high.
To serve, sprinkle the cheese over the bread slices and float on top of the soup. Remove the cooking pot from the container and place under the grill until the cheese bubbles and turns golden brown.
Serve at once in individual warmed soup bowls. Alternatively, pour the soup into the flame-proof soup bowls. Float the French bread with the cheese in each bowl of onion soup and place them under the grill.
Serves 4.

Chive and Sour Cream Mashed Potatoes

INGREDIENTS

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup milk
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• salt and pepper to taste

DIRECTIONS

Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Tomato and Eggplant Casserole

INGREDIENTS

• 1 medium eggplant, sliced into 1/4 inch rounds
• salt to taste
• 3 tablespoons olive oil
• 1 small onion, halved and sliced
• 4 medium tomatoes, sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 cup dry bread crumbs for topping
• salt and pepper to taste

DIRECTIONS

Tomato & Cucumber Salad

12 plum tomatoes, quartered
2 med. sized cucumbers, sliced very thin
1 red onion, sliced very thin
1 cup rice wine vinegar
2 tablespoon sugar (or more to taste)
½ bunch dill
Salt and black pepper

Directions:

Farmer’s Favorite Fennel Salad

• One fennel bulb (reserve some leaves)
• olive oil
• half a lemon
• salt
• shaved parmesan cheese

Slice fennel as thinly as possible, set in bowl. Drizzle olive oil, lemon juice, & salt and toss together. Top with thin shavings of parmesan cheese & fennel leaves.

Fresh Tomatillo Salsa

Put 1 c. fresh tomatillos, husked, into boiling water. Lower heat and simmer gently 20 minutes. turn frequently so they don’t split. Drain. Mix 2tbs onion (diced), 2 Jalapeno or other hot chilies(seeded & chopped) & 2 Tbsp fresh cilantro (chopped). Blend tomatillos (in food processor/blender) to make coarse puree. Add other ingredients-Blend. Chill- Serve. Will keep several days in frig-or freeze for several months. Great appetizer or w/ grilled chicken or fish.

Chorizo Cheese Taquito with Tomatillo Mint Salsa Recipe

Ingredients

Salsa:

• 2 large ripe tomatoes, small diced
• 4 tomatillos, small diced
• 2 garlic cloves, pounded with the side of a knife blade to release oils, then finely minced
• 1 handful fresh mint, about 2 ounces, rinsed and stripped from stems, roughly chopped
• 1 handful fresh parsley, about 2 ounces, rinsed and stripped from stems, roughly chopped
• 4 stalks fennel, small diced
• Salt and pepper

Taquitos:

• 12 tomatillos
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 12 chorizo sausages (1 to 11/2 pounds)
• 1 liter canola oil
• 12 corn tortillas (for taquitos) or use flour tortillas (for flautas)
• 3 ounces brie cheese, white casing removed
• 6 ounces plain yogurt
• 6 scallions (green onions), white and tender green parts only, sliced

Directions

Prepare salsa by combining tomatoes, tomatillos, garlic, mint, parsley, and fennel. Season, to taste, with salt and pepper and set aside.

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Slice tomatillos in half, lengthwise and remove stem end and core. Scoop out and discard the seeds, leaving as much pulp as possible. Place tomatillos, cut side up on baking sheet. Combine garlic and oil and spoon over the tomatoes, then season with salt and pepper. Roast for about 20 to 25 minutes. Remove from the oven to let cool. Cut tomatillos in halves.

While the tomatillos are roasting, remove casings from chorizo and brown in a fry pan over medium heat.

While the meat is browning, heat the canola oil in a deep-fryer to 375 degrees F. Lay the tortillas out on a utility platter.

Remove the browned sausage meat from heat, drain any extra fat from the pan, then add brie and let the cheese melt into the meat. Stir in the roasted tomatillos, yogurt and green onions.

Spoon the meat/cheese mixture evenly into each of the tortillas. Roll them closed and secure with toothpicks. Deep-fry until golden brown and drain on paper toweling. Remove toothpicks before serving. Serve with tomatillo mint salsa.

Grilled Eggplant Lasagna Recipe

Serves 6 to 8

2 medium sized Italian Eggplant
1/3 cup olive oil
1 pound fresh mozzarella, cut into thin slices
2 cups fresh tomato marinara sauce
3/4 cup freshly grated parmesan cheese
Finely milled sea salt and black pepper to taste
3 tbs shredded fresh basil

Preheat the grill.

Wash and trim away the stem ends of the eggplants. Slice the eggplants lengthwise into approximate ¼” thick rounds. Arrange the slices on a large platter and drizzle with a bit of the olive oil and sprinkle with salt. Arrange the seasoned slices on the hot grill and cook until the slices begin to brown and become tender but not crisp. While grilling brush the eggplant slices with a bit more olive oil as needed. Remove the tender cooked slices of eggplant from the grill and arrange half of the slices in the bottom of a 13″ x 9″ baking dish. Top with half of the mozzarella slices and spoon half of the marinara sauce evenly on top. Assemble a second layer of eggplant, marinara sauce and mozzarella and sprinkle with the parmesan to finish. Cover with foil and bake in a 350 oven until bubbly hot throughout. Top with the fresh basil and serve hot.

Tomato Basil Zucchini Boats Recipe

Serves 8 as a side or 4 as a main dish

This recipe also works well with yellow summer squash and or the nice little round variety of zucchini.

4 medium sized zucchini
¼ cup olive oil
1 yellow onion, peeled and chopped
2 small cloves garlic, peeled and minced
1 medium tomato, coarsely chopped
3 tbs shredded fresh basil
¾ cup bread crumbs
8 ounces fresh mozzarella cheese, cut into small dice
1/3 cup freshly grated parmesan cheese
Salt and pepper to taste

Preheat the oven to 375 degrees.

Wash the zucchini. Trim and discard the stem and blossom ends. Cut in half lengthwise and using a melon baller or small ice cream scoop carve and reserve the center meat of the squash creating a uniform well or boat with about a 1″ thick shell. Coarsely chop the inside meat and heat the olive oil in a medium sized sauté pan. Add the onion and sauté until tender and just beginning to color. Add the chopped zucchini and garlic and continue to sauté until tender and fragrant, 3-5 minutes. Transfer to a medium sized bowl to cool. Meanwhile arrange the zucchini boats in a baking pan just large enough to accommodate all in a single layer. Sprinkle each with a pinch of salt.

Add the tomato, basil, bread crumbs and mozzarella, toss to combine well and season to taste with salt and pepper. Spoon the mixture into the zucchini boats, dividing evenly and packing lightly. Sprinkle with the parmesan cheese and drizzle with a bit of additional olive oil. Bake in the oven until the zucchini is very tender and topping lightly browned, 35 to 40 minutes. Serve hot with rice pilaf for a main course.

Chilled Cucumber Yogurt Soup Recipe

Ingredients:

4 small seedless cucumbers – peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)
Directions:

Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.

Prep time 20 Min
Ready in 20 Min
Serves 4

Beans And Italian Squash Recipe

Ingredients:

• 1½ pounds string beans, strung
• 2 Italian squashes, peeled, sliced
• 3 tablespoons butter
• 1 tablespoon oil
• Seasonings to taste

Instructions:

1. Boil the string beans in salted water for 25 minutes.
2. Drain off water.
3. Fry the Italian squash quickly for about 5 minutes in the butter and oil in a frying pan.
4. Add the string beans and let cook together for 5 minutes.
5. Add the seasonings and mix well with a fork.
6. Then serve.

Perch & Sage

This is a great little recipe for grilling a delicious batch of perch.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:
2 12 ounce perch, scaled
2 slices zucchini
3 roma tomatoes
1 tablespoon olive oil
10 sprigs fresh sage

Preparation:
Preheat grill. Make about 4 slits into the flesh of each fish on each side. Coat inside with oil and stuff with sage sprigs. Place on oiled grill and cook for about 4 minutes on each side. Half way through cooking time add zucchini and tomatoes to grill. Remove everything from the grill. Take out the sprigs and stuff with zucchini and tomatoes. Serve.

http://bbq.about.com/od/fishseafoodrecipes/r/bl80919b.htm

Asian Eggplant over Spaghetti

Ingredients:

1 package spaghetti
1 large eggplant
1/4 cup hoisin sauce
1 tablespoon sesame seeds
marble size chunk of miso
1 tablespoon crushed red pepper
1/4 cup vegetable oil

Directions:

Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed.

Meanwhile, peel and dice up the eggplant. Mix it in the hoisin sauce (use as much sauce as you want). Then mix in the sesame seeds.

In an skillet, saute the eggplant on med to med-high heat until it is very tender, adding the crushed red pepper and oil (to keep from sticking) while cooking. Keep this warm until the spaghetti is ready.

Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy!

Serves: 3-4

Preparation time: 30 min

Raw Zucchini Slaw

Serves 4 to 6

The simplest and way to prepare the vegetables for this dish is using the grating disk on a food processor. You can use fresh garden spearmint in the dressing as well but the intense flavor of dried mint is something very different and unique.

6 cups grated or finely julienne sliced zucchini, about 4 medium zucchini

2 cups grated carrots

1 large bunch or 1 cup coarsely chopped spring onions

Juice of 3 lemons

1/3 cup olive oil

1 tablespoon of crushed dried spearmint

1 large clove garlic, peeled and crushed

Salt and pepper to taste

Large pinch of sugar to taste

Combine the lemon juice, spearmint, garlic salt and pepper in a jar fitted with a lid and shake to combine and season with additional, salt, pepper and sugar to taste.  Set the dressing aside while you prepare the vegetables.

Scrub and trim the stem and blossom or root ends off the zucchini and carrots. Thinly skinned summer zucchini and carrots do not require peeling for this dish. Combine the grated zucchini, carrots and chopped onion together in a large salad bowl. Toss well to combine. Add ½ to ¾ of the dressing and toss well. Taste and add more dressing as desired. Chill until ready to serve.

Zucchini and Summer Herb Frittata

Serves 4 to 6

Italian frittatas make a great summer meal served with good bread and a simple green salad. They are delicious served warm straight from the pan but also hold up well prepared in advance and served at room temperature. Like meatloaf, leftover slices of frittata make a great summer picnic sandwich.

For this dish, wash zucchini well, trim away stem and blossom ends, slice in half lengthwise then slice each half into thin crescents.

¼ cup extra virgin olive oil

1 cup thinly sliced onion

4 cups thinly sliced zucchini (about 3 medium zucchini)

Finely milled sea salt to taste

5 eggs

2 tbs. shredded fresh basil

2 tbs. chopped fresh chives

½ cup freshly grated parmesan cheese

Freshly ground black pepper

2 tablespoons butter

Additional fresh herbs for garnish

Using a 10″ non stick skillet, place the olive oil over medium high heat. Add the onion along with a generous pinch of salt and sauté until tender and beginning to brown, 3 to 5 minutes. Add the zucchini, another pinch of salt, and continue to sauté until the zucchini is completely softened, reduced by half, and beginning to take on a nice nut brown color like the onion. Using a slotted spoon, remove the browned vegetables from the pan and set aside to cool while you prepare the eggs. Discard any remaining oil left in the pan.

Preheat the broiler. Crack eggs into a bowl and whisk lightly with a fork  breaking up the yolks. Add the parmesan & herbs along with a generous pinch of salt and several grinds of black pepper. When the vegetables have cooled down, stir them into the egg mixture. Place the skillet over medium heat, add the butter and allow to melt becoming foamy, but not browned. Add the entire contents of the bowl, reduce the heat to low, and cook gently until the eggs have set up nicely and begun to thicken through the center. Shake the pan occasionally to prevent the frittata from sticking as well as give you an idea of the texture of the eggs. When only the top surface remains runny place the pan under the boiler and cook briefly  until the top layer has set and just beginning to color. Remove and serve straight from the pan or invert onto a serving platter and garnish with a sprinkling of more fresh herbs. Serve warm or room temperature.

Spicy Collards

Serves 2 or 3 as a side dish

Adapted from Elizabeth Schneider’s Uncommon Fruits & Vegetables, this is our favorite way to enjoy collard greens.  Other leafy greens can be used in this preparation. Swiss Chard, mustard greens and kale all work. Just adjust the cooking time for the more tender greens.

1 generous pound collard greens

2 tablespoons unsalted butter

2 tablespoons minced shallots

1/2 teaspoon grated fresh ginger root

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon finely milled sea salt, or to taste

Wash and remove stems from collards. Drop leaves into a large pot of boiling salted water. Boil until tender, about 15 minutes (this may vary-test frequently). Drain leaves, then chop finely.

Heat 1 tablespoon of butter in a large sauté pan. Add the shallots and saute over moderate heat for about 3 minutes or until soft. Add the ginger and remaining spices as well as salt and toss for a minute over the heat.

Add the chopped collards and stir over heat until warm, about 3 minutes. Remove from the heat and stir in the remaining tablespoon of butter. Season to taste with additional salt as needed. Serve warm or at room temperature.

Braised Bok Choy with Ginger & Garlic

Serves 4 as a side

2 tablespoons peanut oil

1 medium head (about 1 1/2 lbs) Bok Choy

2 medium garlic cloves, peeled and minced

2 tablespoons minced fresh ginger root

3/4 cup chicken stock

Freshly ground black pepper to taste

½ teaspoon sea salt or to taste

1 teaspoon rice wine vinegar

Trim and discard bottom inch from head of bok choy. Wash leaves well and pat dry. With a chef’s knife separate leaves from stalks by cutting away the leafy green leaves from the triangular white stalks.  Cut stalks in half lengthwise then slice across into thin strips. Stack the green leaves and slice across into thin strips.

Heat a nonstick skillet over high heat and add the peanut oil, swirl to coat. Add stalks and cook stirring frequently until very lightly colored, about 5 mins. Add ginger and garlic and cook stirring until fragrant, 30 seconds. Add greens, chicken stock, salt and pepper to taste. Cover, reduce heat and cook stirring occasionally until greens and stalks are very tender. Remove cover, increase heat and cook another 2-3 mins. Stir in vinegar. Serve hot.

Chicken & Spinach Enchiladas

Serves 8

1 whole Griggstown Chicken

1 lb fresh baby spinach

8 ounces Jack cheese, grated

3 Tbs olive oil

1 1/2 cups diced leek or onion

Salt & Freshly ground black pepper to taste

4 Tbs buter

4 Tbs flour

3 cups reserved chicken broth

1/2 cup chopped fresh cilantro

In a large pot, cover chicken with clean water. Add seasonings (onion, peppercorns and salt). Simmer over medium heat until cooked through, about 40 mins. Allow to cool. Strain and reserve broth. Dice chicken.

Heat olive oil in large sauté pan. Add leek or onion an d cook until soft. Add spinach and toss to coat, cooking just until bright green & wilted.  Set aside.

Meanwhile, melt butter is saucepan. Whisk in the flour to make a paste and cook until lightly colored. Add the broth a bit at a time and whisk to make a light sauce.  Remove and reserve 3/4 cup of sauce. Stir in half the grated cheese until melted. Add the spinach and chicken, fold in and season to taste with salt and pepper.

Preheat the oven to 350 degrees. Roll 3/4 cup of chicken mixture up inside each flour tortilla and arrange, seam side down, in a lightly buttered 9″x13″ glass baking dish.   Top with remaining grated cheese and reserved white sauce. Bake uncovered in the oven until hot, bubbly and very lightly browned, about 35 minutes. Sprinkle the cilantro on top and serve hot with fresh tomato salsa & sour cream or crème fraiche as optional condiments.

Mediterranean Turkey Burgers

Serves 4

On our 75 acre farm we raise all natural, free range turkeys without hormones or antibiotics. Our ground turkey is sold by the pound in our Griggstown Farm Market as well as at our seasonal farm markets. Griggstown poultry has been featured in the finest New Jersey and New York restaurants for over 30 years.

1 pound (16oz) ground Griggstown Turkey

2 tablespoons finely shredded fresh basil

3 scallions, trimmed and finely chopped

¼ cup pitted kalamata olives, chopped

Freshly ground black pepper to taste

½ teaspoon sea salt

Light vegetable or olive oil

Using clean hands or a wooden spoon work all of the ingredients together in a small bowl. Form into four 4″ round patties that are about approximately 1/2 inch thick. Meanwhile heat an outdoor grill or indoor stove top grill pan until searing hot. Brush the grill top lightly with the oil just before adding the hamburger patties. Grill the patties for approximately 4 minutes per side, or until nicely browned on the exterior and cooked through to the middle. An instant read thermometer should register 160 when done.

Serve grilled burgers on soft buns. Soft baby lettuce, sliced tomato, thinly sliced red onion and crumbled feta cheese are delicious topping choices for these burgers.

Griggstown Honey Roasted Carrots

Serves 6

Delicious with roast chicken, these carrots are simple to prepare at home and a perennial favorite among adults and children alike. We have several hives on our 70 acre farm in Griggstown, New Jersey and our beekeeper friend harvests and packages the local honey for us.

12 medium carrots, peeled

3 tablespoons extra virgin olive oil

2 tablespoons Griggstown Wildflower honey

1 ¼ teaspoons coarse salt

½ teaspoon freshly ground black pepper

2 tablespoons minced fresh ginger root (optional)

2 tablespoons finely chopped fresh herbs (dill, parsley and/or thyme)

Preheat the oven to 425 degrees.

If the carrots are thicker than 2″ around, cut in half lengthwise. Cut the carrots diagonally into 2″ long pieces on a diagonal. After each cut, rotate the carrot 45 degrees to create asymmetrical chunky pieces. The carrots shrink while cooking so you want the pieces to be large. Toss the carrot pieces in a large bowl with the olive oil and honey to coat. Add the salt, pepper and ginger if using and toss again to coat evenly. Arrange the seasoned carrots in a sheet pan large enough to accommodate all in a single layer. Roast the carrots in the oven for 30 minutes, stirring once or twice, or until tender and beginning to char around the edges. Toss with the fresh minced herbs, season to taste with additional salt and pepper as needed and serve hot.

Classic Risotto with White Wine & Fresh Herbs

Serves 4-6

This dish is a delicious and satisfying side for a wide variety of roasted, braised or grilled game birds. And, contrary to Italian culinary lore, it’s easy to whip up and can be prepared almost fully in advance hours before guests arrive, leaving only 10 minutes of final preparation and finishing touches just before sitting down.

1/3 cup unsalted butter

¼ cup minced fresh shallots

1 2/3 cups Arborio rice

4 cups good chicken stock, hot

1 cup dry white wine

1/3 cup freshly grated parmesan cheese

½ cup minced fresh medley of herbs (chives, parsley and/or sage)

Salt and freshly ground black pepper to taste

In a medium sized (approx 2-quart) sauce pan, placed over medium high heat, saute the shallots in half of the butter until fragrant and tender. Add the rice and continue to cook and stir over medium high heat, coating the grains evenly in the oil, until the grains give off a toasty aroma and the shallots begin to color. Add 1/3 of the hot stock to the pan of rice and stir frequently until the rice has absorbed most of the liquid, 3 to 4 minutes. Add the remaining stock in two more additions, stirring frequently. (If preparing in advance add one more portion of the stock, stir and absorb, then spread contents of the pan out on a baking dish in even layer and allow to cool). When ready to resume cooking, return the rice to the saucepan, add the remaining hot stock, and continue to cook the risotto until the rice is just tender or al dente (soft with an ever so slight bite to the center) and creamy.  Stir in the grated parmesan cheese and remaining butter along with the minced fresh herbs; Season to taste with salt and pepper and serve hot.

Grilled Griggstown Chicken with Herbs & Spring Veggies

Serves 4-6

In our farm market and at our seasonal markets we sell our chickens whole as well as cut up into eight serving pieces, ideal for the summer grill. The breasts are partially de-boned in the “European” style which reduces their cooking time on the grill a bit and of course eating them is a real treat. A simple blend of fresh herbs and spices is the very best way to enjoy or all natural farm raised chickens.

1 Griggstown Chicken, cut into eight pieces

2 large juicy lemons

1 ½ teaspoons finely ground sea salt

1/3 cup finely chopped fresh thyme and/or rosemay

Lots of freshly ground black pepper

2 tablespoons finely minced fresh garlic

½ cup olive oil

1 bunch fresh Jersey asparagus

12 spring onions

3 tablespoons olive oil

2 tablespoons balsamic vinegar

Pat the chicken pieces dry with paper toweling and arrange in a shallow baking dish just large enough to accommodate all in a single layer.

Slice one of the lemons into thin rounds and reserve. Juice the other lemon and reserve.

Measure the salt, herbs, pepper and garlic into a small bowl and stir to combine. Rub this mixture evenly all over the chicken. Scatter the lemon slices over the seasoned chicken, sprinkle juice of the second lemon on top and drizzle with the olive oil.

Cover and set aside for at least one hour before preparing the grill and up to overnight (refrigerated).

Preheat the grill. Meanwhile wash and trim the asparagus and spring onions and dry well.

When the grill is very hot, put the chicken on, skin side down, and cook for 10-12 minutes or until the skin is brown and crispy. Turn and grill for another 8-10 minutes or until each piece is cooked through to the bone. At the same time add the spears of asparagus and scallions, arranging them lengthwise across the grill grates, and cook until lightly charred and tender. Remove the chicken and hot charred vegetables from the grill   and arrange on a platter side by side. Whisk the oil and balsamic vinegar together, season with salt & pepper, sprinkle over the vegetables and serve.

Pan Roasted Griggstown Quail with Swiss Chard

Serves 2

1 large bunch (about 1 generous pound) fresh Swiss chard (ruby red or bright lights)

4 whole butterflied Griggstown quail

Finely ground sea salt

Freshly ground black pepper

1 tablespoon canola or grapeseed oil

2 pieces of thick sliced bacon, cut into small dice

2 tablespoons soft unsalted butter

¾ cup dry white wine

½ cup chopped fresh leek, white portions only

2 tablespoon fresh lemon juice

3 tablespoons toasted pine nuts (optional)

Preheat oven to 350 degrees.

Wash the chard well. Separate the stems and leaves. Coarsely chop the stems and cut leaves into wide ribbon like strips. Set aside.

Pat quail dry with a paper towel and season well all over with salt and pepper.

Heat the oil in an oven proof heavy bottomed sauté pan or cast iron skillet. Sear the birds, breast side down, until the skin is nicely browned and crisp 4-5 minutes. Turn and brown for another 2-3 minutes. Transfer birds in the skillet to the oven and cook until an instant read thermometer inserted into the thigh reads 160F, about 4-5 minutes. Remove the quail from the oven, transfer to a platter, cover and keep warm.

Add the bacon and 1 tablespoon of the butter to the skillet the birds were roasting in and sauté over medium high heat to crisp the bacon. Add the white wine, bring to a boil, reduce heat and simmer to deglaze the pan, scraping up any bits clinging to the bottom. Add the leek and continue to stir over medium heat until transparent and tender, 3 to 4 minutes. Add the Swiss chard stems and continue to sauté until barely tender, about 3 minutes. Add the chard leaves and lemon juice and sauté until wilted and tender. Remove from the heat, stir in the remaining tablespoon of butter, stir and season to taste with salt and pepper.

To serve, use tongs to arrange a mound of the chard on each serving plate. Arrange the pan roasted quail on top. Drizzle the birds with the pan juices and sprinkle with toasted pine nuts. Serve hot.

Radish & Scallion Stir Fry

Serves 4
Delicious with grilled meat or seafood
2 tablespoons canola or safflower oil
2 bunches fresh garden radishes rinsed, trimmed and thinly sliced
4 scallions, whites and light green portions thinly sliced
3 tablespoons water
Finely milled sea salt and freshly ground black pepper to taste
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh chives
Heat oil in a large wok or skillet
Add the radishes and toss to coat.  Stir over high heat for 30 seconds.  Add the scallions and sprinkle on the water.  Continue stirring over high heat until the water evaporates and the radishes are crisp-tender.  Remove from the heat.
Season with salt and pepper.  Add the butter and toss in until melted.  Sprinkle with chives and serve immediately.

Asian Eggplant over Spaghetti Recipe

Ingredients:

1 package spaghetti
1 large eggplant
1/4 cup hoisin sauce
1 tablespoon sesame seeds
marble size chunk of miso
1 tablespoon crushed red pepper
1/4 cup vegetable oil

Directions:

Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed.

Meanwhile, peel and dice up the eggplant. Mix it in the hoisin sauce (use as much sauce as you want). Then mix in the sesame seeds.

In an skillet, saute the eggplant on med to med-high heat until it is very tender, adding the crushed red pepper and oil (to keep from sticking) while cooking. Keep this warm until the spaghetti is ready.

Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy!

Serves: 3-4

Preparation time: 30 min