Tuesday, 30 November 1999 00:00

Moroccan Style Chicken and Root Vegetable Stew

Moroccan Style Chicken and Root Vegetable Stew


This recipe from epicurious comes with many solid reviews. I offer it here as a theme, and there is lots of room for improvisation. If you are vegetarian, you can substitute chick peas for the chicken and veggie broth for the chicken broth. You can dig through your fridge and use different root vegetables. Potatoes, winter squash, carrots, parsnips, turnips, celeriac, even some cabbage, all would work great in this stew. Serve it up with couscous and some salad for a fine meal. Adapted from Bon Appetit January 1998, the recipe serves 6.

1 tablespoon olive oil
12 ounces boneless chicken breasts, cut into 1-inch pieces (or chicken thighs or some leftover cooked chicken would work great!)

1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick (or 1/2 tsp cinnamon)
2 cups 1/2-inch pieces peeled carrots
2 cups 1/2-inch pieces peeled parsnips (or more turnips, carrots, potatoes)
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga (or potatoes)
2 cups canned chicken (or veggie) broth
1/4 cup dried currants or raisins
1 cup drained diced tomatoes
Chopped fresh cilantro (or dried or frozen)

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl. (Skip this step if you are using leftover roast chicken from a previous meal.)

Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Russian Cabbage Borscht

Russian Cabbage Borscht


If you have never made borcht, or thought perhaps you wouldn't like it, this recipe is worth a try. This is the recipe from the original Moosewood Cookbook and I have made it year after year and it never disappoints. It is rich, sweet, hearty, tangy, all at once. If you don't have the stock of celery, substitute some of your celeriac instead. Serves 4-5.

2 TB butter
1-1/2 cups chopped onion
1-1/2 cups thinly-sliced potato
1 cup thinly-sliced uncooked, peeled beets
1 large, sliced carrot
1 stalk chopped celery
3-4 cups shredded cabbage
1 scant tsp caraway seeds
4 cups stock or water
1.5 tsp salt (or to taste)
1 tsp dill (or less if you aren't a big dill fan)
1 -2 TB. cider vinegar
1-2 TB tsp. honey
1 cup tomato puree

Place potatoes, beets and water (or stock) in a saucepan, and cook until everything is tender. Save the cooking broth.

Begin cooking the onions in butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add the broth from the beets and potatoes and cook, covered until all the vegetables are just tender.

Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for about 30 minutes. Taste to correct seasonings. Serve topped with sour cream and extra dill weed, if desired.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Broccoli Rabe & Potato Pasta

Broccoli Rabe & Potato Pasta



1 cup chicken or vegetable stock
3 tbsp. olive oil
3 cloves garlic, sliced thin
1/2 tsp. crushed red pepper
2 lbs. Nicola potatoes, cubed
1 bunch broccoli rabe, trimmed
4 cups cooked fusilli pasta
1/2 cup Reggiano cheese, grated

Bring a large pot of salted water to boil. You will be using this water for three steps of the preparation. Place the broccoli rabe in the water and blanch for 2 minutes. Remove with a slotted spoon and set aside. Add the pasta and the potatoes to the same water and cook until the pasta is al dente.

In a large pan heat the olive oil, crushed red pepper and garlic. Add the broth and let reduce by half. Add the potatoes, pasta and rabe to the pan and toss for a minute of so. Transfer the pasta to a large serving bowl and sprinkle the
cheese over the top.


Published in Pastas

Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger


[Thanks to Angelic Organics for this recipe-esg]
If you love cumin, this dish will delight you. Like many recipes from
India, this one strives to bring out maximum flavor in the spices—so it
contains both ground and whole cumin seeds, one dry-toasted and
the other cooked in oil. Serve over couscous or quinoa, with the delicious
juicy sauce sopped up by the grain. Friend of the Farm.
Serves 4
10 cloves garlic, smashed
1 piece ginger (about 1 inch long), peeled, chopped
1 1/2 cups chicken or vegetable stock, divided
1 teaspoon ground cumin
1/4 cup mild-flavored vegetable oil
2 teaspoons whole cumin seeds
1 whole dried red chile pepper (optional)
2 to 4 fresh tomatoes, stems removed, peeled, finely chopped
2 teaspoons ground coriander
1 1/2 pounds green beans, cut in half (about 8 cups)
1 1/4 teaspoons salt
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
freshly ground black pepper
1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or a
food processor; process until a smooth paste forms.
2. Place a large wok (or pot) over medium heat. When the wok is hot,
add the ground cumin and toast it just until it is fragrant. (This will take
only a few seconds—be very careful not to overtoast it, as it can burn
quickly). Immediately scrape the cumin onto a small dish and set aside.
3. Quickly wipe the wok with a damp cloth or paper towel to remove
any remaining spice. Return the wok to the heat; add the oil, let it
heat up for about 20 seconds and then add the whole cumin seeds.
After 5 seconds, add the dried chile pepper. After another 25 seconds
(30 seconds total for the seeds, with or without the chile), add the
ginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stir
in the tomatoes and coriander. Cook, stirring, for 3 minutes.
4. Add the green beans, salt, and the remaining stock. Stir the ingredients
until they come to a gentle boil. Reduce the heat to low.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Mediterranean Orzo

Mediterranean Orzo


The combination of feta, lamb and tomato is classic. If you are not a lamb-eater, try throwing in some mushrooms, kalamata olives and pine nuts instead. Serves 4.

1 lb. ground lamb, crumbled, or good lamb sausage sliced into half-rounds
2 TB olive oil
1/2 sweet onion, chopped
2 garlic cloves, minced
1 head broccoli or cauliflower separated into small florets
salt and pepper
1/2 cup chicken stock
1 TB chopped fresh oregano or 1 tsp dried
1 large tomato chopped
3/4 lb orzo
6 oz feta cheese crumbled
salt and pepper to taste

Put a large pot of salted water on to boil. Cook lamb in a large heavy-bottomed skillet over medium heat until cooked through. Reserve the cooked lamb and drain the skillet. Heat the oil in the same skillet over medium heat. Add the onion, saute for one minute, then add garlic. Saute onion for another minute or two, then add the broccoli or cauliflower, salt and pepper. Toss to combine. Add the chicken stock and oregano. Bring to simmer, reduce heat and simmer covered for 5 minutes.

Meanwhile, add the orzo to the pot of boiling water and cook according to packaged directions. Add the cooked lamb and chopped tomato to the skillet and simmer one more minute. Drain the orzo reserving 1/4 cup of the cooking liquid. Toss the orzo with the lamb and vegetables, adding reserved pasta water if necessary. Toss in the feta. Serve warm.

Published in Pastas
Tuesday, 30 November 1999 00:00

Sweet and Sour Red Cabbage and Fennel

Sweet and Sour Red Cabbage and Fennel


Adapted from Epicurious.com. Serves 10.

2 TB bacon fat or butter (1/4 stick)
4 cups thinly sliced onions
1 2 1/2-pound head red cabbage, cored, thinly sliced
1 pound fennel bulb, cored, thinly sliced, fronds reserved
1 tsp salt
1/2 cup vegetable or beef broth
6 TB balsamic vinegar
1/4 cup maple sugar or maple syrup

Melt butter or bacon fat in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add cabbage and fennel, sprinkle with salt, and toss to combine. Saute, tossing occasionally, until cabbage begins to wilt. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer until cabbage is tender, stirring occasionally, about 30-35 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.) Transfer to bowl. Garnish with reserved fennel fronds and serve.

Published in Salads

Hearty Greens, Squash and Pepper Stew with Beans and Olives


This one is adapted from an Epicurious.com recipe. Serves 4.

3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.

Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Turkey Giblet Stock

Turkey Giblet Stock


Adapted from Epicurious.com. Makes about 5 cups.

the neck and giblets (excluding the liver) from 12- to 14-pound turkey
5 cups chicken broth
5 cups water
1/2 small turnip or rutabaga, chopped
1 carrot, chopped
1 onion, quartered
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1 teaspoon black peppercorns

In a large saucepan combine the neck and giblets, the broth, the water, the turnip, the carrot, and the onion and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns, cook the mixture at a bare simmer for 2 hours, or until the liquid is reduced to about 5 cups, and strain the stock through a fine sieve into a bowl. The stock may be made 2 days in advance, cooled, uncovered, and kept chilled or frozen in an airtight container.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Carrot with Toasted Almond Soup

Carrot with Toasted Almond Soup


Beth Lewis, one of our shareholders, highly recommends this recipe from Epicurious.com. As she said, even the kids like it! I've modified it slightly to reflect the contents of this week's share. Garnish with plain yogurt or creme fraiche, if it's in your fridge. Serves 4 as a first course.

1 cup sliced shallots (about 4 large)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground ginger
Rounded 3/4 teaspoon curry powder
1 teaspoon chopped fresh thyme, or 1/3 tsp dried, crumbled
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato (3 oz), peeled and cut into 1/2 cubes
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
2 cups reduced-sodium chicken broth (14 fl oz), or vegetable stock
1 cup applesauce
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes. Add potato to shallot mixture along with carrots, broth, applesauce, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

Cooks' notes:
•Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.
•Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Three Sisters Chipotle Chili

Three Sisters Chipotle Chili


In this recipe, pureed winter squash takes the place of tomatoes as the base of the chili. The addition of black beans and corn gives us all three of the American Indian mythical sisters. I like this chili made with pork, but you could substitute tempeh or leave the meat out all together. Serves 10.

2 TB sunflower oil or lard
3lbs pork chops cut into 3/4 cubes, seasoned with salt and pepper
1 lg. onion, thinly sliced
3 cloves garlic, chopped
1 cup lager, such as Otter Creek Vermont Lager
1 cup chicken or vegetable both
3 cups pureed winter squash
2 tsp. ground cumin
2 tsp. dried oregano
2 chopped chipotle chilies in adobo, plus 2 tsp sauce (or more to taste)
2 cups frozen corn
2 cups cooked black beans
2 cups cooked Jacob’s Cattle or other white beans
1/4 cup maple syrup, or to taste
apple cider (optional)
salt and pepper to taste

Preheat oven to 350F. Heat oil or lard in a large heavy-bottomed pot over medium-high heat. Brown pork on all sides in batches. Reserve browned pork on the side. Add onion and garlic to empty pan, sauté, stirring frequently, until soft and turning brown, about 7-8 minutes. Add lager and broth, stirring to deglaze the pot. Bring to a boil, reduce heat and simmer rapidly for 5 minutes to reduce the liquid. Add squash, cumin oregano and chilies. Bring to a simmer. Add browned pork and both types of beans. Add syrup, to taste. If chili is too thick for your liking, add extra broth or apple cider as needed. Add frozen corn. Bring back to a simmer. Cover and bake in a 350F oven for 40 minutes. Remove from oven. Season with salt, pepper and cumin to taste. Serve warm, garnished with a dollop of crème fraiche and chopped fresh parsley, if desired.

Published in Soups and Stews
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