Cornbread Sweet Potato Shepherd's Pie

2 sweet potatoes, peeled and thinly sliced
1/4 cup milk
1 Tbsp fresh rosemary (or 1 tsp dried), minced
1 lb ground grass-fed beef
1 onion, peeled and diced
1 green pepper, diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1 large fresh, ripe tomato, diced
about 1/4 cup water

Dry Ingredients:
1 cup corn meal
1 cup flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
1 cup grated cheddar cheese

Wet ingredients:
2 eggs
3/4 cup milk
3/4 cup yogurt
1/4 cup olive oil
 1/2 stick butter melted

Preheat oven to 375F.  Place sweet potatoes in a wide, microwave oven-going casserole. Toss with the milk and rosemary and salt and pepper to taste.  Microwave on high for 5 minutes.

Meanwhile, sauté the onion and peppers in a large skillet in a bit of olive oil.  Cook the veggies until they soften and begin to brown, about 10 minutes.  Add the beef and brown for about 10-15 minutes, stirring every once in a while.  Salt and pepper to taste.  Add the garlic and cook another 2-3 minutes.  Remove the beef to a bowl and turn heat up, adding a bit more olive oil to the skillet.  Toss the tomatoes into the skillet and sizzle them down for about 10 minutes, stirring every few minutes.  Return the beef to the skillet and add a bit of water to form a moist mixture.

Mix together the dry cornbread ingredients in one bowl and the wet in another.  Mix the wet and dry together just enough to combine.  Now tip the beef mixture on top of the potatoes, spreading them evenly. Then pour the cornbread batter on top of the beef.  Bake for 45-60 minutes, until the cornbread is nicely browned and just cooked through.

Serves 4-6.

Quinoa Barley Brown Rice Pilaf

1 cup short grain brown rice
1/4 cup pearl barley
2 Tbsp red quinoa
1 Tbsp canola oil
1 tsp dried dill weed
1/4 tsp red pepper flakes
3 cups water
1/2 tsp salt

Heat oil in a 1-1/2 quart (small) pot and add the rice, barley and quinoa.  Toast over medium heat, stirring almost all the time, for about 5-8 minutes, until you smell a nutty aroma, and the rice goes from translucent to solid white/beige.  Add the dill pepper and salt, and stir a few times.  Add the water and salt and bring to a boil.  Stir, and reduce heat to a low, gentle simmer and cover.  Cook about 20 minutes, until all the water has been absorbed.  Remove from heat and place a clean tea trowel over the uncovered pan.  Replace the cover and let sit for another 5-10 minutes.

Serves four as a side dish.

Asparagus with Apple and Caramelized Onion

1 bunch asparagus
1 apple, peeled, cored and diced
2 onions, peeled and sliced
1 Tbsp olive oil plus 1 Tbsp butter
2 Tbsp sliced almonds

If the asparagus is more than 1/4-inch thick at the base, peel the base of the asparagus spears.  Slice spears into 1-inch pieces, reserving two inches at the tips.  Set tips aside.

Heat oil and butter in a skillet and sauté the onion for about 30 minutes.  Add the apple and asparagus spears, and continue cooking for about another 10 minutes, until the onions are well caramelized and the apple and asparagus have softened a bit, but are both still 'crisp-tender'.  Salt and pepper to taste.

In a separate pan, sauté the asparagus tips in a bit of olive oil for just a few minutes to heat through and soften just a bit.  They are too delicate to go into the big pan.

Plate the onion mixture and top with a few tips and some almonds.

Serves 4 as a side dish.

Fish Taco Wraps

Can't get enough of fish tacos.  This is essentially a fish taco salad - very bright, very floral - with smooth textures offset slightly with the crunch and tangy notes of crispy marinated onions.
1 small red Bermuda onion, sliced
2 Tbsp seasoned rice vinegar
Juice of 1 lime

2 large Tilapia or Swai fillets, enough for four
2 tsp chili powder
1/2 tsp powdered cumin
1/2 tsp garlic powder
1/4 tsp salt
1 Tbsp butter plus 1 Tbsp canola oil
Favorite hot sauce such as Sriracha or Tabasco, or a salsa
2 dozen yellow cherry tomatoes, halved
4 flour tortillas
About 2 cups thinly sliced lettuce greens
1 ripe avocado, peeled and sliced
Palmful fresh cilantro, chopped

Toss the onions with the vinegar and lime in a small bowl.  Allow to marinate about 20 minutes, stirring a few times.

Cut fillets evenly into four serving portions.  Mix together the chili powder, cumin, garlic powder and salt in a shallow dish.  Place the fillets in the dish and evenly rub the fillets with the spice powder.  Heat butter and oil in a large non-stick skillet. Sauté fillets about 3-5 minutes per side.

To assemble, divide lettuce evenly as a bed among four place. Place a fish fillet in center of a flour tortilla and sprinkle with any remaining butter from pan and a dash of hot sauce or a dose of salsa. Wrap fish to form a pocket and place seam-side down on lettuce bed.  Top with avocado, drained onions and tomatoes.  Sprinkle with cilantro.

Serve with lime and yogurt or sour cream.

Serves four.

Cacciatore Chicken with Mushrooms

A chicken in every pot is a gift. This is a way of roasting the chicken, to get that beautiful golden skin, while at the same time forming a delicious tomato sauce incorporating the juices from the chicken pieces.
1 whole chicken, cut into serving pieces (or 8-10 pieces chicken)
1 lb fresh baby Portabello mushrooms, thickly sliced
1 large onion, diced
2 cloves garlic, minced
1 28-oz can crushed tomatoes
1 small can tomato paste
2 Tbsp Balsamic vinegar
2 tsp dried Italian herbs, separated
1 Tbsp fresh chives, minced

Heat oven to 375F.  Heat a bit of olive oil in a large skillet and sauté the onions for about 8-10 minutes, until softened and beginning to color.  Add garlic and one teaspoon of the herbs and cook another 2-3 minutes, until fragrant.  Add the crushed tomatoes and the tomato paste and cook for about 10-15 minutes to thicken and reduce in volume a bit.  Stir in the Balsamic vinegar and pour sauce into a large oiled roasting pan. 

Nestle chicken pieces in the sauce, spray with oil, salt and pepper to taste, and sprinkle on the remaining teaspoon of herbs.  Bake for about 15 minutes.

Meanwhile sauté the mushrooms in a large skillet with just about a tablespoon each of butter and olive oil.  Allow the mushrooms to loose their water and brown up a bit.  Distribute the mushrooms onto the chicken and return to the oven for another 10-15 minutes, until the chicken is cooked through.

Sprinkle the chives over the chicken and serve.

Serves 4-6.

Roasted Ratatouille

Our Fall CSA-farm veggie deliveries began last week, and it's a veggie marathon around here now!  Our daughter, home from school - and in dire need of good home cooking - specified each facet of this dish.  A savory, more modern take on a classic, it's a great way to tackle the CSA box.  Gentlemen - start your veggies!
1 eggplant, cubed
1 red pepper, cubed
2 tomatoes, cut in wedges
1 zucchini, cubed
1 leek, diced
3 cloves garlic, chopped
2 palmfuls lemon balm, minced
1 Tbsp fresh rosemary, chopped
2 Tbsp olive oil
4 oz herbed goat cheese, sliced into about 5-6 pieces

Preheat oven to 425F.  Toss all the veggies in a large bowl and toss with the oil.

Tip veggies into two jelly roll parking pans and shake out to a single layer of veggies distributed evenly.  Roast for 30 minutes.  Turn veggies over with a spatula, salt and pepper to taste, and roast another 20-30 minutes, until veggies are well browned and very fragrant.

Tip veggies into a serving platter and top with goat cheese slices.

Serves 6 as a side dish.

Cook's note: you can add a can of drained chick peas and make a super vegetarian main dish, which would serve four. Of course you can substitute in your favorite veggies.

Toasted Hazelnut Pesto

Its getting on time to harvest the basil and pack it away as pesto, even in the Mid-Atlantic.

For a change, try toasted hazelnuts instead of pignoli nuts, which I think are overpriced, and under-flavored.

1/2 cup whole hazelnuts
4 cups fresh basil leaves
3 cloves garlic
1 cup extra virgin olive oil
1/4 cup grated Parmesan Cheese

Preheat oven or toaster oven to 375F.  Scatter nuts on a baking sheet.  Carefully toast the hazelnuts for about 3-5 minutes, shaking one or twice, until they release oils and become very fragrant. Be very careful not to let them burn. Remove from oven.

When the nuts have cooled, tip them into a large food processor with the garlic.  Process with pulsing, until the nuts are well ground, but being careful not to over process them. You don't want to make hazelnut butter!  Add the basil, oil and Parmesan cheese. Process until basil is incorporated and pesto is a gritty, but smooth consistency.

Pack immediately.  Exposure to oxygen can darken the surface of the pesto.  I freeze about 1/2-cup portions in a zip-lock bag, which lasts several months in the freezer.  I like the idea of freezing pest in ice cube trays, but once in a freezer bag, the cubes eventually fuse together...

Makes 2-3 cups.

Tart of Tofu, Caramelized Onion and Zucchini with a Toasted Hazelnut Crust

This is worthy of guests.  It has rich flavors from caramelization, cheese - and the anchovies.  I'm not a big fan of anchovies on pizza, because they stand out too much.  Here, there is sufficient baking time to allow them to really melt in better and flavor more subtly. But if you are serving strict vegetarians, you can skip them, and you'll still have an awesome, hearty main dish.
2 large sweet onions, thinly sliced
1 Tbsp butter and 1 Tbsp olive oil
2 cloves garlic, minced
1 medium zucchini, coarsely grated
1 brick extra-firm tofu
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 lb favorite melt able cheese such as fontina, Swiss or cheddar, grated
2 large fresh, ripe tomatoes, sliced (you'll need at least a dozen slices)
1 dozen pitted Calamatta olives, sliced lengthwise
6 anchovies, chopped
1/4 cup grated Parmesan cheese
1 tsp herbs de Provence

Crust:
1-1/2 cup flour
1/3 cup hazelnuts
1 tsp salt
1 stick very, very cold butter, cubed
Palmful fresh parsley leaves
About 5 Tbsp ice water

First start the onions by placing them in a large skillet with the butter and oil. Bring them to a sizzle, and then stir. Lower heat to a gentle simmer and allow the onions to slowly caramelize. You should stir them every five minutes or so.

Assemble the crust while the onions cook. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter!  Add the flour, salt and parsley and pulse together. 

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together.  Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

Now back to the onions . Add the zucchini and stir well. Continue cooking until the dough has chilled. Add the garlic just before you are about to take the dough out of the fridge.

Add the tofu to an oiled non-stick skillet and season by tossing with the onion and garlic powders. Salt and pepper generously. Allow all the sides to brown well, about 15-20 minutes on total.

Preheat oven to 400F.  Pull out the dough from the fridge after 30 minutes, and roll it out into about a 14-inch disk. Butter a deep, 12-inch springform pan and lay the dough down into the pan, leaving the dough climbing up the sides - you'll pinch it down later.

Now the final assembly.  Distribute the tofu evenly onto the crust and sprinkle with the Fontina, or other cheese. Next, scatter in the onion/zucchini mix. Finally, lay on the sliced tomatoes, overlapping The slices slightly. Top with the Parmesan cheese and decorate with the anchovies and olives. Now pinch back the dough onto the tomatoes and sprinkle on the herbs.

Bake 45-60 minutes until the tart is bubbly and the crust is nicely browned. Remove from oven and cool 10 minutes before removing the springform. Transfer to a serving platter and slice.

Serves 4-6.

Cook's note: A nice way to finish this dish is to lay a slice of herbed goat cheese on each tart wedge. Or not.

You can manage the anchovies as you wish.  I laid the fillets out, and it was a bit strong.  I have also chopped (recommended in recipe)  and scattered, which allows more of a dissolution/distribution, and a more mellow result.

Biriyani of Roasted Garlic and Cauliflower with Paneer Eggplant and Fresh Sage

Oven Roasting the cauliflower and garlic give this dish a deep, rich flavor.  This is a variation of the cauliflower biriyani I posted in July, enriched with paneer and eggplant, and by roasting some of the vegetables. Fresh sage from the garden counterbalances and complements the Indian spices nicely.
4 cups cauliflower, cut into bite-sized pieces
1 tsp favorite curry powder
1/2 tsp garam masala
6 cloves garlic, peeled and halved
2 Tbsp olive oil
4 cups cooked Basmati or other rice
1 eggplant cut into 3/4-inch pieces
1 onion, diced
1 red pepper, diced
1 jalapeno pepper, diced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp cardamom seeds
1/4 cup frozen peas
6-8 fresh sage leaves, sliced
7-8 oz frozen toasted paneer cubes

Preheat oven to 425F.  Toss the cauliflower and garlic in a big bowl with the curry, masala and a dash of salt an pepper to taste. Mix well.  Tip into a rimmed jelly roll baking pan and roast for 30 minutes, stirring half way through.

Meanwhile, sauté the onion and peppers along with the seeds and sage  in a large skillet in a bit of canola or olive oil for 8-10 minutes. Add the paneer and peas, and toss to heat through.  In another large non-stick skillet, brown the eggplant with a bit of olive oil for 8-10 minutes, until edges begin to brown.

Now assemble the biriyani.  Add the rice to the onion mixture and toss gently.  Cook enough just to heat the rice through.  Fold in the cauliflower and the eggplant and tip into a serving bowl.

Serves 4.

Cook's Note:  Look for frozen pre-toasted paneer in the frozen section of your local Indian grocer.  Pre-toasted paneer is frankly just a convenience - you can toast your own fresh paneer, cubed, in a bit of oil if you can't find pre-toasted paneer.

No doubt, this dish would be great - perhaps even better - with brown rice. But this is what I had in the freezer.  I always keep plastic bags of rice frozen on hand for a quick dinner - 1 quart bag holds 4 cups.  What's important is that you use rice that you cooked the night before, and refrigerated (or frozen).  If not, you will likely get sticky, mushy biryani - who wants that?

Not Welsh Rarebit

What is it with the British and toast?  They are now clearly a leader of the modern word in culinary prowess, completely turning the old-world joke about bland British food on its head.  You want good food?  Go to Britain.  But, guys, get with your toast!  Honestly I can't help smiling at how they still use those silly toast racks, which my fellow travelers and I call "toast chillers".  I don't get it. Why would you want to chill your toast so quickly and efficiently as those cooling radiators do?!

Oh well, the British do actually know what to do with their toast.  And this is a take on some nice open-face "melties" you might come across in the UK.  I don't really know what Welsh Rarebit
actually is, though I know it has something to do with toast, lots of melted cheese, and maybe even some Worcestershire sauce and horseradish.  This is not meant to be Welsh rarebit - although, who knows, it might be, because I actually don't know what Welsh Rarebit is!  But it has many British elements in it, and is as warm and cozy as an Agatha Christie murder mystery enjoyed in front of a crackling fireplace on a cold clammy wet autumn day. So British.
4 slices whole meal bread (that's British for whole wheat)
1 Tbsp Worcestershire sauce
1 10-oz package fresh button mushrooms, cleaned and thickly sliced
1/4 cup good real mayonnaise
2 Tbsp prepared horseradish
8 slices savory cheese like Stilton, aged cheddar or jalapeño Monterey Jack
1-2 fresh ripe tomatoes, enough for 8 generous slices
Some dried dill weed for garnish

First the mushrooms.  Sauté them in a large skillet in a bit of oil.  After they release their water, sprinkle in the Worcestershire sauce and continue cooking until the mushrooms begin to brown and dry up a bit.

Now toast your bread, but only lightly because they will cook further in the oven.  Whisk together the mayonnaise and horseradish.  Lay your toast down on a roasting pan and spread the mayo sauce evenly on the four slices.  Distribute the mushrooms evenly over the toast followed by the cheese and tomatoes.  Sprinkle on the dill weed.

Broil carefully (I use a toaster oven) for about 5 minutes, until the cheese melts and begins to brown and bubble, and the tomatoes soften. 

Serve toasties with little cornichon pickles, which the Brits will insist are called gherkins!

Serves 4 as a snack at the very least.

 Buckingham Palace: God Save the Queen

Arroz con Pollo y Chorizo

Rice with chicken and chorizo - paired with artichokes and black beans.  For me a go-to single-skillet meal, rich and fulfilling after any hard day's work.
1 large boneless chicken breast or 2-3 boneless chicken thighs, cubed
6-inches chorizo sausage, sliced
1 cup rice (I used short grain brown)
1/2 onion, diced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1 jalapeño pepper, diced
1 tsp cumin seeds (or 1/2 tsp cumin powder)
1 tsp fresh rosemary, minced
2 cups water or broth
1 cab black beans, rinsed and drained
6 oz (1/2 bag) frozen artichoke hearts

Heat a bit of olive oil in a large non-stick skillet and brown the chicken and chorizo for about 5-8 minutes.  Set aside.  Toss in the onions and peppers along with the cumin seeds and rosemary in the same skillet, and cook about 5 minutes, until beginning to soften and color a bit.  Set aside with the meat.

Ad about a tablespoon of canola oil to the pan and pour in the rice.  Cook gently, stirring often until the rice changes to a whiter color, about 3-5 minutes.  Add the water to the pan and then nestle in all the veggies and meat.  Bring to a boil, stir, and reduce heat to a gentle low simmer.  Cover and cook for about 15 minutes. 

Finally, top the rice with beans and artichokes and continue cooking another 5-10 minutes.  Remove from heat and let sit 5 minutes.

Serves 4.

Cook's note: This is a classic, and most flexible dish.  You will often see it prepared with chicken on the bone - thighs and drumsticks, for example.  Meat on the bone can add more flavor, but may take just a bit longer to cook.

Cod with Chorizo and Tomato

Cod or Haddock are a perfect base for flavors like capers and tomatoes.  Pair them with the rich depth of chorizo or linguica sausage, and you have a dish for a party!
3 5-inch links fresh chorizo, sliced
1 lb grape tomatoes, ideally mixed heirloom
1 leek, cleaned and diced
1 jalapeño pepper, minced
2 cloves garlic, sliced
About 1 Tbsp fresh thyme leaves
2 Tbsp olive oil

1 lb cod, cut into four portions (captain's cut preferred)

Cream Sauce:
1/2 cup chicken broth
1/2 cup white wine
1/2 cup half and half
1/2 cup salsa verde
2 Tbsp corn starch
2 Tbsp water

Preheat oven to 400F.  Toss the chorizo, tomatoes, leek, pepper, garlic and thyme all together in a bowl with the oil. Salt,and pepper generously, to taste.  Tip out into an oiled 13x9-inch casserole.  Place casserole in oven and roast tomato mixture for 20 minutes, stirring, once or twice.

Meanwhile prepare the cream sauce by heating the broth, wine, half and half and salsa together in a small saucepan.  Whisk together the cornstarch and water.  Bring sauce to a boil, and then pour the cornstarch mixture into the sauce, whisking continuously.  This will thicken almost immediately.  Reduce heat to the lowest simmer and cover.

Once tomatoes are roasted, remove from oven and nestle the cod pieces amongst the tomatoes.  Pour the cream sauce over and return casserole to the oven.  Bake for another 15-20 minutes, until the fish is cooked through and the casserole is hot and bubbly.  Serve with jasmine rice or boiled potatoes.

Serves four.

Braised Beef Short Ribs on Rosti Potatoes

You know you have a winner when the Butcher at WoleFoods asks you how you are cooking your short ribs, and when you describe it to him, he says "Wait!" and pulls out another sheet of brown paper "Do you mind if I write this down?!"
4-6 beef chuck ribs, or short ribs (about 2 lb)
1 medium onion, diced
1 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
3 cloves garlic, coarsely sliced
2 Tbsp fresh rosemary (or 1 Tbsp dried)
8-10 fresh sage leaves (if available)
2 cups diced fresh tomatoes, about 2 ripe tomatoes
2 tsp sumac
2 Tbsp molasses
2 Tbsp soy sauce
2 Tbsp red wine vinegar
1/4 cup sherry
1 cup chicken broth

Heat a bit of oil in a medium Dutch Oven or heavy pot.  Brown the ribs over medium-high heat, turning often to brown each side. Brown for about 10 minutes total.  Set ribs aside on a plate.

In same pot, sauté the onions and peppers for 8-10 minutes over medium heat.  Stir often to color the onions and caramelize the veggies.  Add the garlic, sage and rosemary and continue cooking another 3-5 minutes.  Set veggies aside on top of the meat.

Turn heat to high and add a dash olive oil if necessary.  Toss in the tomatoes and sizzle for 5-8 minutes.  Stir only after one side has begun to brown and caramelize a bit.  Add the sumac and cook another 1-2 minutes.  Add the soy sauce, molasses, wine vinegar, sherry and broth. Stir well and bring to a boil.

Return the meat and veggies to the pot, along with any residual juices.  Shake everything together and bring to a boil.

Reduce heat to a slow simmer, cover and cook 1-1/2 hour.  Gently stir, turning meat every 15-20 minutes.

Rosti Potatoes

4 large Yukon Gold potatoes, scrubbed and coarsely grated
3 green onions, sliced
Salt and pepper to taste
3-4 cups baby arugula

While the meat is cooking, squeeze liquid out of potatoes by hand, or better yet, wrap in a clean kitchen towel and wring water gently out of potatoes.  Toss potatoes with onion and salt and pepper to taste.  Heat 2 large or 4 small non-stick skillets and add a bit of canola oil to each.  Distribute potatoes evenly among pans and allow potatoes to brown for about 8-10 minutes over medium heat. Watch potatoes carefully, to brown but not burn them.  Using a plate, invert the potatoes and slide the uncooked side back into the pan.  Brown the other side for about another 5-8 minutes, watching carefully.

Assemble dish on 4 plates by placing 1/4 of the Rossi potatoes in the center of each plate.  Top each rosti with 1/4 of the arugula and a beef rib, just a bit of sauce, and some of the veggies.  Do not add too much sauce so as to swamp the potatoes - less is more; keep the rosti crispy.  Serve sauce on the side if you like.

Serves 4.

Pasta with Butternut Cannellini and Tomato

Fall in New England. Hiking. Mountain Biking. Extraordinary color, and rich air. Nothing like it.  I am drawn to butternut squash and the last of summer tomatoes. My rosemary is peaking in the Mid-Atlantic.  This will mix well for a vegetarian fall composition after a visit to New England.

1 medium butternut squash, peeled, seeded and cubed
1 Tbsp olive oil and 1 Tbsp butter
1 can cannellini beans, lightly drained
1/2 cup vegetable (or chicken) broth
1 small onion, finely diced
2 cloves garlic, thinly sliced
1 tsp fresh rosemary, chopped
1 large ripe tomato, diced
1 doz yellow grape tomatoes, halved
2 Tbsp grated or shaved Parmesan cheese
2 Tbsp fresh minced parsley

In a large non-stick skillet, slowly sauté the squash in the butter and oil.  Turn often for the next 20-30 minutes.

Meanwhile, cook the onion in a bit of olive oil in a small pot for about 5-8 minutes, until onion softens and begins to color.  Add the garlic and rosemary and cook another 2-3 minutes.  Add the beans and the broth and bring to a boil.  Reduce heat to low, stir and cover.  Cook for about 20 minutes, stirring often. If necessary, add a bit of water or broth to beans to form a creamy sauce.

While the squash and the beans simmer, heat 2 quarts of water in a medium pot to the boil.  Salt generously and add the pasta.  Cook pasta al dente and then drain.  Toss pasta with the beans and then fold in the squash and tomatoes.  Sprinkle dish with Parmesan and parsley.  

Cook's Note: you can use whatever combination of tomatoes you have; you'll need about a good 2 cups in total.