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Posts Tagged ‘vermont recipes’

Recipe: Gilfeather Turnip and Winter Squash Bhaji

Written by Judy Thurlow on . Posted in Recipes

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
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: Leek and Fennel Cream

Written by Melissa Pasanen on . Posted in Recipes

Leek and Fennel Cream
This relatively simple combination simmers up to a sumptuous and versatile sauce that is far more than the sum of its parts. Michael Orfan presents it under seared scallops, halibut or salmon at his restaurant and also with roast chicken or stuffed into trout. We cooled it and spread some over meaty filets of cod before baking them. Warm, it also makes a stellar stand-in for hollandaise in smoked-salmon eggs Benedict and works beautifully as a pasta sauce to complement sautéed sweet, pink shrimp, as pictured.
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  1. 2 medium leeks (about ¾ pound total)
  2. 1 large (about ¾ pound) fennel bulb, ideally with fresh-looking fronds
  3. 1 tablespoon unsalted butter
  4. ¼ cup very thinly sliced shallot
  5. 1½ tablespoons very thinly sliced garlic
  6. ½ cup dry white wine, such as pinot grigio
  7. ¼ teaspoon coarse kosher salt, 
plus more to taste
  8. ⅔ cup heavy cream
  9. ¼ teaspoon white pepper
  1. Trim root and tough dark green ends from leeks. Slice leeks in half lengthwise and then slice into fine julienne, like thick spaghetti, keeping the pieces as long as you can but don’t worry if some are shorter. Wash well in a colander, working out any sand trapped between layers. Shake dry. Trim stalks from fennel bulb. Finely chop about 2 tablespoons of the fronds and set aside. Slice fennel very thinly crosswise, discarding tough core pieces. You should have roughly the same volume of each vegetable.
  2. Melt butter in a large sauté pan set over medium-low heat. Add shallot and garlic and cook, stirring occasionally, until softened but not colored, about 5 minutes. Add wine and increase heat to medium. Cook, stirring, until most of liquid has simmered away, about 5 minutes. Add leeks and fennel to pan and toss to combine with shallot and garlic. Add the salt. Cook, stirring frequently, until vegetables are softened but not colored, about 10 minutes. Stir in cream and reduce heat to low. Simmer, stirring occasionally, until vegetables are very soft and cream has reduced, leaving only a little liquid, about 12–15 minutes. Fold in about 1 tablespoon of the reserved fennel fronds. Season with white pepper and more salt to taste. Yields about 2 cups of sauce, enough for 8–12 ounces of pasta, such as pappardelle, or to accompany four servings of fish or chicken. Use remaining fennel fronds as garnish.
  1. Photo by Ken Burris.
Adapted from Chef-owner Michael Orfan, Rustic Roots, Shelburne
Adapted from Chef-owner Michael Orfan, Rustic Roots, Shelburne
Vermont Life Magazine

Recipe: Helles Lager–Braised Leek Tarts

Written by Melissa Pasanen on . Posted in Recipes

Helles Lager–Braised Leek Tarts
At Idletyme Brewing Co. in Stowe, house-brewed beer is an ingredient, not just a beverage. Here, a blonde lager builds flavor in the filling for a rich and elegant appetizer, or lunch paired with lemon-dressed salad of peppery greens. For variations on this recipe, consider the original, which uses onions, or add crisp bacon before serving.
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  1. 7–8 ounces frozen puff pastry (one 
sheet or one-half sheet, depending on brand), thawed according to package directions
  2. 4 large leeks (about 2¼ pounds or 
5 cups when sliced)
  3. 1½ tablespoons unsalted butter
  4. ¼ teaspoon coarse salt
  5. Freshly ground pepper to taste
  6. ⅔ cup Helles lager from Idletyme Brewing Company or von Trapp Brewing, or any Munich-style blonde lager
  7. 2 teaspoons minced fresh thyme leaves
  8. 6 ounces Alpine-style cheese such as Spring Brook Farm Tarentaise or Gruyère, coarsely shredded
  9. ⅓ cup (generous) mayonnaise
  10. 1½ teaspoons Dijon mustard
  11. 1½ tablespoons minced mixed fresh herbs such as parsley, rosemary 
and thyme
  12. Egg wash made from 1 egg beaten with a splash of milk
  1. On a lightly floured surface, roll thawed puff pastry into a 12-inch square. Using a sharp knife, cut pastry into nine 4-inch squares. Place on a baking sheet and chill in refrigerator while preparing filling.
  2. Trim root and tough dark green ends from leeks. Slice leeks in half lengthwise and then across in ¼-inch half circles to yield about five generous cups. Wash well in a colander, working out any sand trapped between layers. Shake dry. Melt butter in a large sauté pan set over medium heat. Add leeks with salt plus generous grinds of black pepper, and sauté, stirring occasionally, until softened and reduced in volume, about 12 minutes. Add beer and thyme leaves and simmer until liquid has evaporated and leeks are completely soft, about 8–10 minutes. Scrape leek mixture onto a plate and set aside to cool. In a medium bowl, stir together shredded cheese, mayonnaise, mustard and mixed herbs. Season with freshly ground black pepper to taste.
  3. Preheat oven to 400 F. Divide the leek and cheese mixtures each into nine roughly even portions. Take four of the pastry squares from refrigerator and space them out on a second baking sheet, leaving the others in the refrigerator. Using a fork, mark off a ⅓-inch border around edge of each square and then prick the center all over with the fork inside the border to prevent it from puffing up. Spread one portion of leek mixture on each puff pastry square leaving the border uncovered. Top leek mixture with one portion of the cheese mixture, spreading to cover the leeks. (Can be prepared up to this point and refrigerated for several hours before baking.) Make sure filling is inside the border and brush border with egg wash. Bake 16–18 minutes until pastry border is puffed and deep golden brown. Repeat with remaining pastry squares. Cool to warm or room temperature before serving. Makes 9 small tarts. Tarts can also be cut diagonally, once cooled, for smaller appetizer portions. (Recipe can be doubled easily.)
  1. Photo by Ken Burris.
Adapted from Idletyme Brewing Co., Stowe
Adapted from Idletyme Brewing Co., Stowe
Vermont Life Magazine

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