Seared Savoy Cabbage with Mixed Sausages
Savoy cabbage is a great addition to a St. Patty's day corned beef and cabbage dinner. This recipe is a great twist on the same theme. You can sub chicken or corned beef for the sausages if you'd like.
1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached
1 cup 1" crustless bread cubes
1 teaspoon mustard powder (such as Colman's)
8 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
1 tablespoon chopped fresh tarragon
Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.
Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.
Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking. Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.
Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).
Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.
Cheddar Corn Chowder
This recipe uses frozen corn and potatoes- use your Adirondack Reds for an unexpected splash of color in this chowder.
4 ounces bacon, chopped
1/8 cup good olive oil
2 large onions, chopped
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
3 cups medium-diced potatoes, unpeeled (1 pound)
1 package frozen corn
1 cup half-and-half
1/4 pound sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Roasted Sweet Potatoes & Beets
2 Sweet potatoes, diced
2 Beets (skin removed and diced)
1/4 c Parsley (fresh chopped)
Pinch of coarse ground sea salt
Drizzle of olive oil
Preheat oven to 400 degrees.
Using your potato peeler, remove skin from both sweet potatoes and beets.
Dice your sweet potatoes and beets into 1/2 inch chunks.
Place beets ONLY on a baking sheet and drizzle with a small amount of olive oil. You don’t want too much olive oil or they won’t crisp up nicely.
Bake beets at 400 for 15 minutes. They require a slightly longer cooking time than the sweet potatoes.
Now add sweet potato chunks to the baking sheet and decide whether or not you need another drizzle of olive oil. Be sure to flip over the beets using a spatula to make sure they cook evenly on all sides.
Bake for an additional 30 minutes and remember to check at the 15 minute mark so that you can flip the chunks and ensure that everything bakes evenly.
Garnish with fresh chopped parsley and sea salt.
Nitty Gritty Corn-Berry Buckle
This recipe is straight from your cornbread mix from last week! Thanks Nitty Gritty Grain Co.! Try it out with your frozen strawberries for a localvore treat!
¼ cup butter, softened
¾ cup sugar
1 ¾ cups Cornbread Mix
½ cup whole milk
2 cups berries or sliced fruit
Crumb topping (recipe below)
Heat oven to 350. Lightly grease a 10-inch glass pie plate or baking dish. Set aside. In a medium bowl, beat the butter, sugar, and egg until light and fluffy. Reduce the mixer to low and blend in the Cornbrean Mix and milk. Fold in the fruit. Pout into baking dish. Scatter crumb topping on top. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
Crumb topping: Combine ¼ cup sugar, 3 tablespoons flour, and ¼ teaspoon sat. Using your fingertips (or a food processor) cut in 2 tablespoons butter until the topping resembles coarse sand.
Quick and Easy Roasted Red Pepper Pasta
12 ounces pasta of your choice
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh or dried Basil
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.