Posts Tagged ‘cooking in vt’

Recipe: Gilfeather Turnip and Winter Squash Bhaji

Written by Judy Thurlow on . Posted in Recipes No Comments

Gilfeather Turnip and Winter Squash Bhaji

Adapted from Lini Mazumdar,
Anjali Farm and Lini’s Indian Tiffins, South Londonderry

At one point, Lini Mazumdar and her husband, Emmett Dunbar, grew Gilfeather turnips at Anjali Farm, but over the years, they have focused on a few specialty crops like pick-your-own blueberries, chili peppers and heirloom tomato plants. In addition, Lini, who grew up all over India, started offering vibrantly flavored, nourishing, home-cooked Indian meals made from seasonal ingredients. Customers order ahead and come to the farm to pick up their multidish tiffin meals packed in round, stacked, metal lunch containers. This curried vegetable dish could be one of several in a meal or simply served with rice and perhaps the spiced lentil stew known as dal.

Note: The Bengali Five Spice mixture called panch phoron contains black mustard, cumin, fennel, nigella and fenugreek seeds; you can substitute whole cumin seeds.

3 tablespoons coconut oil, divided

1 medium (about 1 pound) Gilfeather turnip, peeled and cut into ½-inch cubes
to
yield about 2 generous cups

1 pound winter squash, such as pumpkin, delicata or butternut,
peeled (no need to peel delicata) and cut into ½-inch cubes
to yield about 2 cups

1 teaspoon coarse salt, plus more
to taste

1 tablespoon turmeric powder

1 tablespoon panch phoron spice
mixture (see note above) or
cumin seeds

3 cloves garlic, minced

1 tablespoon fresh, finely grated
ginger root

1 small dried Thai red chili, crushed, or ¼–½ teaspoon crushed red
pepper, to taste

2 cups firmly packed ribboned kale

1 tablespoon fresh lemon juice

Preheat oven to 350 F. Put one tablespoon of coconut oil in a rimmed sheet pan or large baking dish and place in oven to melt coconut oil. In a medium bowl, toss turnip and squash cubes with 1 teaspoon salt and turmeric powder. Spread in melted coconut oil and toss to coat. Bake 25–30 minutes until a fork easily pierces vegetables and they are slightly colored.

In a medium cast-iron frying pan or other heavy-bottomed sauté pan, set over medium-high heat, toast panch phoron or cumin just until fragrant, about 1 minute. Add remaining 2 tablespoons coconut oil and lower heat to medium. Stir in garlic, ginger, and chili or crushed red pepper. Cook, stirring, about 2 minutes until colored. (Add a splash of water if ginger sticks to bottom of pan.) Add roasted turnips and squash along with kale and lemon juice. Stir to combine and toss for 3 to 4 minutes until kale is wilted. Taste and add more salt or hot pepper as desired. Serves 4–6.

Original article by Melissa Pasanen from the Spring 2017 issue of Vermont Life 
Photo by Oliver Parini

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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Ingredients
  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
Instructions
  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.
Notes
  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 http://vermontlife.com/

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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Ingredients
  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
Instructions
  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 http://vermontlife.com/

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