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Posts Tagged ‘vt recipes’

Recipe: Sweet Potato Curry With Coddled Eggs

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

Sweet Potato Curry With Coddled Eggs
Your kitchen will smell divine when you make this deeply flavored sweet potato curry, which sings 
with spice and heat. At Kismet, it’s most often served as a brunch dish in little individual cast-iron skillets, but it makes a great vegetarian supper too. Or if you like, stir in chickpeas and serve over rice or couscous for a standout vegan meal 
any time of day.
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  1. 2 teaspoons ground cumin
  2. 2 teaspoons ground coriander
  3. 2 teaspoons ground turmeric
  4. 1 teaspoon ground cardamom
  5. 1 teaspoon cayenne pepper
  6. 1 teaspoon powdered ginger
  7. 1 jalapeño
  8. 2 medium-sized mild chili peppers, such as Anaheim 
or poblano
  9. About 4 tomatoes, cored and roughly chopped 
(to yield about 4 cups chopped tomatoes and juices)
  10. 3 tablespoons tomato paste
  11. 2 shallots, roughly chopped
  12. 2 cloves garlic, roughly chopped
  13. 2 tablespoons fresh grated ginger, 
firmly packed
  14. 1 to 2 tablespoons freshly squeezed lemon juice, to taste
  15. ¼ cup olive oil
  16. 1 teaspoon coarse salt, plus more 
to taste
  17. 3 tablespoons neutral cooking oil
  18. 2 medium sweet potatoes 
(about 1½ pounds total), peeled 
and diced
  19. 8 eggs
  20. Sliced scallions, thick plain yogurt 
and crusty bread, to serve
  1. Preheat oven to broil with rack set in top slot. Set a small sauté pan over medium heat and add cumin, coriander, turmeric, cardamom, cayenne and powdered ginger. Toast spices, stirring occasionally, until aromatic, about 3 to 4 minutes. Set spice mixture aside to cool. Lightly oil a small rimmed baking sheet and place jalapeño and mild chili peppers on it. Broil, watching closely, turning once, until peppers are soft and blistered dark brown or black in spots, about 8 to 10 minutes. Set aside to cool.
  2. In the bowl of a food processor or blender, combine tomatoes, tomato paste, shallots, garlic, ginger, 1 tablespoon lemon juice, olive oil and 1 teaspoon salt. Add toasted spice mixture. Slice each pepper down the middle and remove stem and seeds (be careful when handling; wash hands very well before touching face). Coarsely chop and add to food processor. Purée mixture until smooth. Set aside.
  3. In a large heavy-bottomed skillet, heat cooking oil over medium-high heat and add diced sweet potatoes, preferably in one layer. Cook, stirring occasionally, for about 10 minutes or until sweet potatoes are lightly browned. Add tomato mixture along with 1½ cups water to sweet potatoes and stir to combine. Reduce heat, cover and simmer gently for 10 to 15 minutes, until sweet potatoes are tender. Taste and add salt and more lemon juice as desired. (Can be prepared up to this point and refrigerated after coming to room temperature, but make sure to bring curry up to simmer before adding eggs.)
  4. Increase heat to medium. When curry is actively simmering, use a large spoon to make four indentations evenly distributed in pan. Crack two eggs into each depression. Season eggs with salt and pepper. Cover pan again and cook just until whites are no longer translucent and yolks are cooked to your liking, about 5 minutes. 
Serve garnished with sliced scallions, dollops of thick plain yogurt and crusty bread. Serves 4 as a main course.
  1. Photo by Andrew Wellman.
Adapted from Chef-owner Crystal Maderia, Kismet, Montpelier
Adapted from Chef-owner Crystal Maderia, Kismet, Montpelier
Vermont Life Magazine

Recipe: Sweet Potato Gnocchi With Sage and Cider–Brown Butter Sauce

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

Sweet Potato Gnocchi With Sage and Cider–Brown Butter Sauce
These little pillows of savory sweetness are easy to mix up, but do take just a bit of work to roll, cut and cook. At T.J. Buckley’s, they might be served as a side to hanger steak or braised short ribs or featured as one of six or seven offerings on Fuller’s signature vegetarian platter beside frizzled leeks with kale and thinly sliced fennel sautéed with seasonal mushrooms.
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For the gnocchi
  1. 1 large sweet potato 
(about 1 pound)
  2. ½ cup (4 ounces) whole-milk ricotta cheese (Fuller uses sheep’s milk ricotta, but any good farmstead ricotta will work)
  3. 2 tablespoons finely grated dry cheese, such as Vermont 
Shepherd or Parmesan-style
  4. ½ teaspoon fine salt
  5. 1½ cups all-purpose flour
For sauce and to finish
  1. 8 tablespoons butter, divided
  2. 16 fresh sage leaves
  3. 1 tablespoon apple cider
  4. 1 teaspoon apple cider vinegar
  1. Preheat oven to 400 F. Prick sweet potato several times through skin. Bake sweet potato until very soft all over when pressed, about 50 to 60 minutes. Meanwhile, set ricotta in a fine sieve over a bowl, cover with plastic wrap and weight it with a can or jar to help expel excess liquid. When sweet potato is cooked, slice it in half lengthwise and cool completely. Scoop flesh into a large bowl and mash thoroughly until there are no lumps (you should have about 1½ cups).
  2. Stir drained ricotta, grated cheese and salt into sweet potato until thoroughly combined. Gently work in 1¼ cups of the flour, adding the remaining ¼ cup by tablespoon just until a soft dough forms. It will be a little sticky but should be workable. (Don’t overwork dough or gnocchi will be tough.) Turn dough out onto a lightly floured counter and divide into 4 equal balls. Roll each ball into a long rope about ¾-inch wide. Use a sharp knife to cut each rope into ½-inch pieces and mark with the tines of a fork if desired. Transfer to a lightly floured rimmed baking sheet. Repeat with remaining balls of dough. Trays of gnocchi can be left out, loosely covered with a clean towel or plastic wrap for a couple of hours. They can also be frozen on baking sheets to keep them separated and then, once frozen, stored in zippered plastic bags. (Do not thaw if cooking them from frozen, noting they may 
take an extra minute to cook through.)
  3. When ready to cook gnocchi, bring a large pot of salted water to boil over high heat. Add gnocchi in batches, stirring once to make sure they stay separated, and cook until tender but still firm to the bite, about 3 to 4 minutes. Cooked gnocchi should float to the surface of the pot, but taste one to be sure. Remove cooked gnocchi with a slotted spoon and lay, well separated, on clean baking sheets, patting gnocchi dry with paper towels.
  4. Preheat oven to 200 F. In a medium sauté pan, melt 4 tablespoons butter over medium heat. Continue to cook, swirling occasionally, until the foam subsides and the butter begins to brown. Add sage leaves. Cook 1 to 2 minutes, or until sage leaves are crisp. Remove sage leaves to a plate and set pan with browned butter aside.
  5. In another large sauté pan, melt 1 tablespoon butter over medium heat. Add enough gnocchi to fill the pan, but with enough room to turn them, and brown on two sides, 2 to 3 minutes per side. Remove browned gnocchi to a platter and keep warm in oven. Finish browning gnocchi in batches, adding butter to the pan as needed, and keeping warm in oven, until all are browned. Put brown butter sauce back on medium heat and stir in cider and cider vinegar. Cook for 2 to 3 minutes until hot. Serve gnocchi drizzled with brown butter sauce, fried sage leaves and additional grated dry cheese as desired. Makes about 120 gnocchi: serves six as a main course or about 10 as an appetizer.
  1. Photo by Andrew Wellman.
Adapted from Adapted from chef-owner Michael Fuller, T.J. Buckley’s, Brattleboro
Adapted from Adapted from chef-owner Michael Fuller, T.J. Buckley’s, Brattleboro
Vermont Life Magazine

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

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