Month: October 2013

Cranberry Ketchup

Ingredients: 1 1/2 lb fresh (whole) cranberries 3 cloves garlic, quartered 3/4 cup dark brown sugar 2/3 cup apple cider vinegar 2/3 cup fresh minneola (orange) juice 1 teaspoon sea salt 1/2 teaspoon allspice 1/2 teaspoon Ancho chile powder 1/2 teaspoon ground dried orange peel 1 teaspoon ground roasted ginger […]

Elote-Style Zucchini

Ingredients: 2 small zucchini, cut into quarters length-wise 1/4 cup mayonnaise 1/4 cup Mexican crema 1/2 cup crumbled cotija cheese 1/2 teaspoon Ancho chile powder 1 clove garlic, finely minced Directions: Place the zucchini wedges, skin-side down, on a baking sheet. Broil for 5 minutes or until slightly charred. Allow […]

St Paul Chopped Salad

Ingredients: for the dressing: 1/3 cup white wine vinegar 1/4 cup extra virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon minced red onion 1 clove garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried parsley 1/2 teaspoon red pepper flakes 1/2 teaspoon anchovy paste 1/4 […]

Chocolate Chip Pepita Cookies

Ingredients: 1 1/3 cup flour 1/2 cup butter, at room temperature 1 cup light brown sugar 1 egg, at room temperature 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 cup semi-sweet chocolate chips 1/3 cup salted, shelled, roasted pumpkin seeds (pepitas) Directions: Preheat oven to 350. Line 3 cookie sheets […]

Caramelized Apple Upside-Down Pancake

Ingredients: 3 tablespoons butter 4 eggs 1 1/2 cups milk 1 3/4 cups flour 1/4 teaspoon cinnamon pinch nutmeg pinch ground cardamom pinch salt 1 large apple, cored and sliced into thin rings (I used Stayman) 1/4 cup light brown sugar Directions: Place a 12-inch cast iron skillet in the […]

Hearty Fall Greens, Hominy & Sausage Stew

Ingredients: group #1 1 large onion 3 medium turnips, peeled and chopped 1 quart Lima beans, shelled (about 2 cups of peeled lima beans) 2 russet potatoes, peeled and diced 2 carrots, cut into coins 1 teaspoon red pepper flakes 1 teaspoon ground mustard 1/2 teaspoon dried thyme sea salt […]

Pumpkin Mole Grits

Ingredients: 2 cups chicken stock 1/2 cup stone-ground grits 1/3 cup pumpkin puree 1/4 teaspoon Ancho chile powder 1/4 teaspoon allspice 1/4 teaspoon cinnamon salt freshly ground black pepper Directions: In a medium pot, bring the stock to a boil. Add the grits and stir continually for about 5 minutes […]

Veal Cutlets with Spinach and Capers

Ingredients: 3/4 lb thin veal cutlets* 1 lb fresh “baby” spinach 2 shallots, quartered and sliced thinly 1/3 cup chicken stock 1/3 cup white wine juice of 1 lemon 2 tablespoons nonperil capers 2 tablespoons Herbs de Provence 1/4 cup “instant” flour (like Wondra) 1 tablespoon olive oil 1/2 tablespoon […]

Tortellini Soup with Sausage and Rapini

Ingredients: 6 cups chicken or turkey stock 2 medium turnips, cubed 1 onion, chopped 2 carrots, diced 3 stalks celery, diced 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried parsley 1 teaspoon dried oregano 3 green onions, diced 2 1/2 cups refrigerated cheese tortellini (about 24 oz) 2 cups […]

Hummingbird Muffins

Ingredients: 2 cups flour 1 teaspoon cinnamon 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 2 eggs, at room temperature 2/3 cup light brown sugar 1/4 cup crushed pineapple in juice 5.3 oz container Yoplait Greek yogurt Pineapple, at room temperature 1/4 cup canola oil 1 teaspoon vanilla 2/3 […]