Posts Tagged ‘cooking in vt’

Recipe: Lamb and Eggplant Moussaka

Written by Vermont Life on . Posted in Recipes, Taste of the Landscape

Lamb and Eggplant Moussaka
Serves 6
Ariel’s farm-to-table menu uses a palette of Vermont ingredients to create globally influenced recipes like this moussaka. Lee Duberman also makes this dish for vegetarians with 1 ½ pounds of button mushrooms in place of the lamb. Chop or pulse mushrooms coarsely in a food processor and make sure to cook the mushrooms until they release their liquid and it cooks away before adding the wine.
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  1. 1 large (about 1 ½ pounds) eggplant
  2. 5 tablespoons olive oil, divided
  3. Coarse salt
  4. 1 small onion, finely chopped
  5. 2 medium cloves garlic, minced
  6. 1 pound ground lamb
  7. ½ cup fruity red wine
  8. 5 tablespoons tomato paste
  9. 1 teaspoon ground cinnamon
  10. ½ teaspoon dried oregano or 1 teaspoon fresh, minced leaves
  11. Freshly ground black pepper
  12. 4 tablespoons butter
  13. 1/3 cup flour
  14. 1 cup milk
  15. 1 large egg
  16. ¾ cup ricotta
  17. ¼ cup freshly grated Parmesan
  18. ½ teaspoon ground nutmeg
  1. Preheat oven to 350 degrees and lightly oil a medium (2-quart) baking dish. Peel and cut eggplant lengthwise into ½-inch-thick slices. Coat a rimmed baking sheet or shallow roasting pan with 2 tablespoons olive oil and arrange eggplant slices in one layer. Brush tops with 2 tablespoons olive oil and sprinkle lightly with coarse salt. Bake about 20 to 25 minutes until soft and golden at edges. Remove from oven, cool slightly and line bottom of baking dish with eggplant, overlapping as necessary.
  2. While eggplant is baking, heat remaining tablespoon olive oil in a large sauté pan or skillet set over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring, another minute until garlic is fragant. Add lamb and cook, stirring, until browned, about 7 to 9 minutes. Pour off as much fat as possible from pan and return to medium heat. Stir in wine, tomato paste, cinnamon, oregano, ½ teaspoon coarse salt and several grinds of pepper. Cook, stirring, about 3 to 5 minutes until wine has been absorbed. Adjust seasoning to taste. Spread meat mixture evenly over eggplant.
  3. Melt butter in medium saucepan set over medium heat. Whisk in flour and cook, whisking constantly, until mixture is light tan, about 2 to 3 minutes. Whisk milk in slowly until mixture is smooth. Increase heat to medium-high and bring mixture to a boil, whisking constantly. (The mixture is thicker than a standard white sauce). Remove pan from heat. In a medium bowl, whisk together egg, ricotta, Parmesan and nutmeg. Slowly whisk white sauce into egg mixture until smooth. Taste and add salt as needed. Pour evenly over meat and smooth top.
  4. Bake moussaka for 25 to 30 minutes, or until top is golden with some darker brown spots and any filling is bubbling. Allow to rest for 20 minutes before serving.
  1. Moussaka may be made a day ahead and refrigerated, covered, unbaked, or wrapped well and frozen. If baking from the fridge, add about 20 minutes and leave foil on for first 25 minutes. If baking from frozen, add about an hour with foil on and then finish baking as directed above.
  2. This recipe appeared in the Summer 2014 edition of Vermont Life. Photo by Andrew Wellman.
Adapted from Chef and co-owner Lee Duberman, Ariel's Restaurant, Brookfield
Adapted from Chef and co-owner Lee Duberman, Ariel's Restaurant, Brookfield
Vermont Life Magazine

Recipe: Chicken Liver Ragu With Cider, Apples & Squash

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Chicken Liver Ragu With Cider, Apples & Squash
Serves 4
The recipe itself is quick but does call for a 60- to 90-minute brine for the livers before you can start cooking. The ragu can be served over pasta or polenta.
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  1. 1 cup sweet apple cider
  2. 2 tablespoons coarse kosher salt
  3. 1 3-inch sprig fresh rosemary
  4. 1 pound chicken livers, trimmed of any tough membranes or veins (scissors work well)
  5. 3 tablespoons canola oil, divided
  6. 1 small yellow onion, julienned
  7. 2 cloves garlic, thinly sliced
  8. 8 ounces butternut squash, cut into ¼-inch dice (about 1 ½ cups)
  9. 1 ½ cups Brussels sprouts (about a dozen medium), halved or quartered to bite-size if large
  10. 1 small sweet, firm apple such as Honeycrisp, unpeeled, half of the apple cut into ¼-inch dice 1 cup dry hard cider, such as Citizen Cider, divided
  11. and the other half cut into thin slices
  12. 1 cup low-sodium chicken stock
  13. 1 tablespoon chopped fresh sage
  14. 4 tablespoons unsalted butter, at room temperature
To serve
  1. Wide flat ribbon pasta such as fettuccine or pappardelle or polenta
  2. Fried eggs (optional)
  3. Chopped parsley
  1. In a medium saucepan, whisk together the sweet apple cider with 1 cup of water and the 2 tablespoons coarse salt. Add the rosemary sprig. Bring just to a boil over high heat and whisk to make sure the salt is dissolved. Pour the brine into a heatproof dish big enough for the brine and livers and allow to cool for at least 30 minutes until it is barely warm. When the brine is cooled, add the trimmed livers and cover and refrigerate for 60-90 minutes.
  2. Remove the livers from the brine and pat them dry with paper towels. Set a large, thick-bottomed sauté pan or shallow pot over medium-high heat and add 2 tablespoons of the oil. When the oil is shimmering and just about to smoke, add the livers to the pan and sear for about 2 minutes on each side until browned. (They will still be pink in the center, but will cook more later.) Do not crowd the livers; work in batches if necessary. Remove the livers to a plate and set aside to cool.
  3. Using the same pan set over medium heat with the remaining tablespoon of oil, sauté the onion and garlic until soft and lightly caramelized, stirring occasionally, about 8 to 10 minutes. Add the squash and cook another 6 to 8 minutes, stirring occasionally, until the squash has taken on a little color. Add the Brussels sprouts and cook for 3 to 4 minutes until the sprouts are slightly browned. Add ¾ cup of the hard cider and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook, stirring occasionally, until the pan is almost dry, another few minutes. Add the chopped and sliced apple and chicken stock to the pan and stir. Cover and cook at a low simmer for about 10 minutes, or until the squash is just tender.
  4. While the squash is cooking, chop the cooled chicken livers into rough ¼-inch dice. When the squash is tender, reduce the heat to low and stir in the chopped chicken livers along with any of their cooking liquid that has accumulated on the plate, and the sage. Cook gently for 5 minutes and then stir in the butter and the remaining ¼ cup hard cider. Taste and season with salt and pepper as desired. Top each serving with a fried egg and chopped parsley as desired.
Adapted from chef Charlie Menard, Inn at the Round Barn Farm, Waitsfield
Adapted from chef Charlie Menard, Inn at the Round Barn Farm, Waitsfield
Vermont Life Magazine

Recipe: Slow-Cooked Oxtail With Yogurt & Sweet Potatoes

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Slow-Cooked Oxtail With Yogurt & Sweet Potatoes
Serves 4
Deliciously different with the Lebanese and Turkish flavors of yogurt, cinnamon and chickpeas and the slightly smoky and spicy pepper butter.
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  1. 5 pounds oxtails, cut crosswise into 2-inch lengths (if using shanks, cook them whole)
  2. 1 ½ cups plain yogurt, strained or Greek-style, divided
  3. 2 large all-purpose potatoes, scrubbed (but not necessary to peel) and roughly chopped
  4. 3 carrots, scrubbed (but not necessary to peel) and roughly chopped
  5. 1 onion, peeled and roughly chopped
  6. 2 stalks of celery with leaves, roughly chopped
  7. 2 cinnamon sticks
  8. 1 tablespoon coarse kosher salt, plus more to taste
  9. 1 ½ teaspoons freshly ground black pepper, plus more to taste
  10. 1 large sweet potato, peeled and cut into 1/2-inch cubes
  11. 2 teaspoons honey
  12. 3 tablespoons flour
  13. 2 egg yolks
  14. 1 tablespoon fresh-squeezed lemon juice
  15. 1 can chickpeas, drained and rinsed (can sizes vary from 15 to 19-ounces and are all fine; or use about 2 to 3 cups home-cooked chickpeas)
To finish
  1. 3 tablespoons unsalted butter
  2. 1/2 teaspoon crushed red pepper flakes or Aleppo pepper flakes (Samad uses a Turkish dried pepper called kirmizi biber)
  3. 1 teaspoon ground smoked paprika
  4. 2 tablespoons chopped fresh parsley or tarragon, or a combination
  1. In a bowl, combine the oxtails and 1 cup of the yogurt and stir to coat the meat in yogurt. Cover and refrigerate for 2 to 3 hours. In a large stock pot, combine the yogurt-marinated meat with the potatoes, carrots, onion, celery and cinnamon sticks. Add 1 tablespoon coarse kosher salt, 1 ½ teaspoons freshly ground black pepper and 12 to 14 cups of cold water just to cover. Bring to a simmer over high heat and then reduce heat to low.
  2. Cook uncovered at a slow simmer for about 3 hours, occasionally skimming any foam that rises, until the meat is tender and almost falling off the bones. Remove the meat from the pot with a slotted spoon and set aside. Cool to lukewarm and then, if you prefer not to serve the meat on the bone, pull the meat from the bones and set aside. Strain the liquid from the vegetables and cinnamon sticks and discard cinnamon sticks and vegetables (or save the vegetables for another use, such as soups or mashed and fried as potato-vegetable cakes). Ideally, leave the liquid to cool and then refrigerate overnight for easiest removal of fat. (You should have about 4 to 5 cups of liquid. If you have more, save it for another use.)
  3. When ready to complete the dish, return the de-fatted oxtail cooking liquid to a large pot set over medium-high heat and add the sweet potato. Bring to a strong simmer and cook, covered, for about 10 minutes until the sweet potato is just tender. In the meantime, in a medium bowl, whisk together the remaining ½ cup yogurt, honey, flour, egg yolks and lemon juice. When the sweet potato is tender, reduce the heat under the pot to low. Slowly whisk in a small ladleful of the hot liquid to the yogurt mixture to temper it and then another ladleful. Then stir the tempered yogurt mixture slowly into the pot. (The resulting liquid should be the texture of heavy cream. If it’s not, cook briefly and gently to reduce.) Stir in the chickpeas and the reserved meat. Increase the heat to medium low to reach a bare simmer. Cook gently, stirring occasionally, until heated through, about 5 minutes. Taste and add at least ½ teaspoon salt to balance yogurt.
  4. While the stew is heating through, melt the butter in a small saucepan and stir in the red pepper flakes and paprika. Ladle the stew into bowls over wilted greens if desired, garnishing with pepper butter and fresh herbs.
Adapted from chef/co-owner Ismail Samad, The Gleanery, Putney
Adapted from chef/co-owner Ismail Samad, The Gleanery, Putney
Vermont Life Magazine

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