Tuesday, 30 November 1999 00:00

VT Pasta Linguine Three Ways

VT Pasta Linguine Three Ways


Of course there are endless ways to dress up your VT Pasta linguine. The sauce will likely take you longer to make than the pasta itself, so with this lovely fresh pasta have everything else ready before dropping the pasta in the pot. To cook the pasta, bring a large pot of salted water to a boil, then put in the thawed or frozen pasta. Bring the water back to a boil for 1-2 minutes. Then immediately drain the pasta, transfer back to the cooking pot, stir in your chosen additions, and serve.
1. Butter and Parmesan - For simplicity, to let the pasta flavor shine through, this is the way to go. After draining the pasta, simply transfer to a bowl and add a knob of butter and some shaved parmesan.

2. Sundried Tomato, Olive and Garlic
Put a TB or so of olive oil in a pan and add 10 -20 chopped kalamata olives, a few chopped sundried tomatoes and 2-3 cloves of minced garlic (and a sprinkling of crushed red pepper if you want some spice). Heat gently til fragrant. Remove from heat and add to pasta coating the pasta well (add a bit more olive oil if necessary). Finish off with some grated parmesan and serve.

3. Butternut Squash Sauce and Braising Greens over Linguine
1-2 TB butter or oil
half a small onion, sliced thin
pinch of sugar
1-2 cloves of garlic
a few leaves of sage
2 cups of squash puree
1/4 cup braising greens

For this one, saute a small onion in the pan in a TB or two of butter or olive oil with a pinch of sugar til very soft. Add in 3 cloves of minced garlic and a few leaves of sage if you have them in the last several minutes, and do not let the garlic brown. Add 2-3 cups of squash puree plus 1/4 bag of braising greens and heat through. Finally, add 1/2 cup of parmesan to the sauce. Taste to adjust seasonings and then combine with your pasta. Add more grated parm t finish the dish if you like.

Published in Pastas
Tuesday, 30 November 1999 00:00

Winter Squash Sage Pasta Sauce

Winter Squash Sage Pasta Sauce


One of the farm team, Steve Schimoler, has been toying with this sauce for pasta using the winter squash puree. The amounts in the recipe below are a best guess sort of guideline. He's made this a few times and has not exactly been measuring. But when in doubt - taste!

1 Qt winter squash puree (thawed)
1 small onion, minced
1/4 - 1/2 stick butter
1 clove garlic
1 tablespoon finely chopped fresh sage (or 1 tsp dried)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 cup Cream, or Craime Fraiche
(and/or 2 oz finely grated Parmigiano-Reggiano (1 cup))

plus additional Parmigiano-Reggiano for serving

Bring a large pot of water to boil to cook your pasta in and cook your pasta according to directions.

Meanwhile, in a second large sauce pot over medium high heat melt the butter, and cook the onions and garlic until they are soft. Then add the sage and stir for about 15 seconds until fragrant. Then add squash, salt and pepper and heat through. Add cream or craime fraiche or the cheese at the very end. Mix the drained cooked pasta with the sauce, stirring gently to coat the pasta with the sauce. Serve topped with additional Parmigiano-Reggiano.

We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:



Tuesday, 30 November 1999 00:00

Roast Chicken with Mustard Vinaigrette

Roast Chicken with Mustard Vinaigrette


Here's a great recipe for roasting a whole bird. The Mustard Vinaigrette is really versatile and can be used on a potato salad, on a green salad, as well as this chicken. From Bon Appetit, May 1994.
1 5-7 lb roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sageFresh rosemary and sage sprigs


Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat.

Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour.

Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Mustard Vinaigrette
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

Published in Dinner
Tuesday, 30 November 1999 00:00

Not Your Grandmother’s Irish Lamb Stew

Not Your Grandmother's Irish Lamb Stew


4 links lamb sausage
3 tbsp. oil
2 cloves garlic, fine chop
1 copra onion, medium dice
2 carrots, peeled, cut into 1/2 inch rounds
2 Gilfeather turnips, washed, quartered and cut into medium chunks
6 Norland potatoes, washed and cut into medium chunks
4 cups beef broth
1/4 cup fresh mint, rough chop

Greens - beet, spinach or braising greens

Prepare all vegetables and set aside.

Heat oil in a heavy soup pot. Once hot, add the sausage links and brown evenly on all sides. Remove to a plate and add onions, carrots and garlic. Saute for 3 minutes. Add beef broth, turnips and potatoes. When the sausage in cool enough to handle, slice each link into one inch pieces. Add to pot, cover and lower heat to simmer. When vegetables are tender, remove from heat and stir in mint and season with salt and pepper.

In a separate pan, heat a small amount of oil and sauté greens until barely wilted. Place greens in the bottom of a bowl and ladle the stew on top.


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

Pumpkin Ravioli with Sage Brown Butter

Pumpkin Ravioli with Sage Brown Butter



1 package ravioli
4 tbsp. butter
4 sage leaves, chiffonade*
1/4 cup pecans, toasted and chopped fine
Blythdale Grana (optional)

Bring a pot of salted water to boil.

Add ravioli to water and stir. Cook for 5 minutes, and drain.

While the ravioli is cooking, melt butter in a non stick pan. Add the sage when the butter just starts to turn brown. Add sage and cook for a few seconds and then and ravioli and toss off of heat. Be careful not to burn the butter.

Remove ravioli to platter and sprinkle with toasted pecans and/or grated grana cheese

*Chiffonade…sounds fancy but it's easy. Pul the sage leaves from their stems, stack them and roll them up. Then thinly slice them. You’ll have very
thin strands of sage, which helps to release the flavor

Published in Pastas

Grilled Beef Sausage & Caramelized Onion Relish Sandwiches



4 tbsp. olive oil
8 oz. onion relish
1 Sweet Peppers, seeded, halved and thinly sliced (frozen is fine too)
1 pkg. sausage
4 slices Red Hen Bread, cut about 3/4 inch thick

Brush each slice of bread with some of the oil and set aside.

Once your grill is ready, place the links on making sure they are not in a hot spot on the grill. In a small sauté pan, pour the remaining oil and heat on another section of the grill. Once hot, add the peppers and sauté for one minute (longer if frozen). Drain the relish and add to the pan. Let the onions caramelized, tossing occasionally. Remove the pan. Place each slice of bread on the grill and toast. Remove to platter. Place a bit of the onion/pepper mixture on each slice, then a sausage and finish with good mustard or a drizzle of balsamic vinegar.

Published in Sandwiches
Tuesday, 30 November 1999 00:00

Kale & Potato Soup

Kale & Potato Soup


4 large russet potatoes, washed, cut into large cubes
3 links linguica sausage, cut into small cubes (or andouille, kielbasa or chorizo...)
2 cloves garlic, sliced
1 large onion, small dice
2 tbsp. olive oil
1 bunch kale, ribs removed, chopped
3 quarts chicken stock
3 sprigs fresh oregano, stripped and roughly chopped

Heat oil in soup pot Add linguica and sauté until the oil takes on a reddish hue.
Add onions and garlic and sauté until onions are translucent. Add chicken stock and bring to simmer. Add the potatoes and cook until they are just tender. Remove from heat. Add kale and oregano and stir until the kale wilts.

Cut thick slices of the Elmore Mountain bread. Rub with some olive oil and toast them in oven. Ladle soup into bowls and place a piece of bread on top.

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

Kale & Smashed Potato Cakes

Kale & Smashed Potato Cakes


1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
1/2 cup scallions, bias cut
1/4 cup olive oil
salt & pepper

Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.

Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add a some olive oil and carefully place potato patties, Brown evenly on both sides.

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

Portuguese Pizza

Portuguese Pizza



1 ball pizza dough, rested and rolled out to 10-16 inches
2 links chorizo sausage, removed from casing, crumbled and sauteed til browned.
1 bunch kale, washed, trimmed and sliced thinly
2 tomatoes, roughly chopped
2 sprigs sage, rough chop
olive oil
1 can white beans, rinsed thoroughly with cold water

Sprinkle some flour on a sheet pan. (If you have a pizza stone, you’ll know what you are doing once you build the pizza.) Spread all ingredients evenly on dough, drizzle with olive oil and salt & pepper. Bake in a 450 degree oven until crispy. If you prefer leave the chorizo off for a vegetarian version. Both can be topped with a simple mesclun salad dressed with vinegar and olive oil. Make sure the kids help on this one.

Published in Pizzas
Tuesday, 30 November 1999 00:00

Rhubarb Dream Bars

Rhubarb Dream Bars


I just came across this recipe on the website allrecipes.com while looking for something appropriate for a smaller amount of rhubarb. With a combination of a shortbread base topped with rhubarb, walnuts and coconut, how could you go wrong?

1 1/4 cups all-purpose flour, divided
1/3 cup confectioners' sugar
1/2 cup cold butter or margarine
1 1/4 cups sugar
2 eggs
2 cups finely chopped rhubarb
1/2 cup chopped walnuts
1/2 cup flaked coconut


In a bowl, combine 1 cup flour and confectioners' sugar. Cut in the butter until crumbly. Pat into a lightly greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 13-15 minutes or until edges are lightly browned.

In a bowl, combine the sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

Published in Desserts
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