Category Archives: Fall

Skillet Corn Bread with Tomatoes and Sage

Posted on by — No Comments ↓

When I think of cast-iron skillets, corn bread immediately comes to mind. In the Deep South, many home cooks have a skillet handed down from their mamas that they use just for corn bread. This version is inspired by James Beard Award-nominated Birmingham, Ala., chef Frank Stitt, author of Frank Stitt’s Southern Table (Artisan). He says corn bread should be a savory side dish and dismisses sweetened versions as a “Yankee invention.” Our rendition includes No Work Slow Roasted Tomatoes,* fresh corn and sage for extra flavor and texture. Try it with Kurt’s Iowa City Chili.

[amd-zlrecipe-recipe:134]

Short Rib and Cremini Ragu

Posted on by — 4 Comments ↓

If you love fork-tender ragu, add short ribs to your repertoire. Back home in Missoula, Montana, on the search for local meat, I met Scott Barger of Mannix Brothers’ Grass Finished Beef, a fifth-generation cattle rancher in the Blackfoot Valley. He said that cuts like short ribs often end up going into their ground beef, simply because folks don’t know how to use them. Like many tougher cuts, short ribs require a longer cooking time for the connective tissues to melt. When they do, the meat becomes fall-apart tender, infusing the sauce with an incredible richness. This ragu can be served two ways: with the rib portions intact over our Creamy Corn Polenta, or you can remove the ribs from the sauce, and once cool enough to handle, shred the meat, discarding bones and excess fat. Toss the meat sauce with a long pasta noodle like fettuccine or tagliatelle.

[amd-zlrecipe-recipe:71]

Spicy Sauteed Rainbow Chard with Golden Raisins

Posted on by — No Comments ↓

Rainbow chard’s vibrant orange, red and magenta stems are too pretty to toss into the compost. They have a crunchy texture similar to celery and add a colorful confetti-like cheer to this speedy saute. Serve as a side dish with, well, just about anything (it’s especially tasty with our Spiced Pork Roast) or toss with hot pasta and goat cheese for meatless entree.

[amd-zlrecipe-recipe:196]

Tiny Cherry Tomato Sauce

Posted on by — No Comments ↓

This is the perfect tomato sauce recipe to make with that extra pint of cherry tomatoes in your CSA box that’s sitting on your counter. Use it to dress a simple pasta or spoon it over a crispy chicken paillard.

[amd-zlrecipe-recipe:85]

Baked Penne and Cheese with Mushrooms

Posted on by — 1 Comment ↓

I love homemade macaroni and cheese  (or, in this case, penne and cheese) and wasn’t about to let a sprained wrist get in the way. Pre-chopped onions and mushrooms, pre-shredded cheese, and a garlic press meant I could make this without picking up a knife. A speedy sprinkling of toasted wheat germ takes the place of bread crumbs. You can use any vegetables and any blend of cheese you like–experiment to change up the flavor!

[amd-zlrecipe-recipe:72]

 

Lamb Tagine with Preserved Lemon, Dates and Bulgur

Posted on by — No Comments ↓

North Africa meets the Middle East in this Moroccan-inspired lamb tagine. Ras-al-hanout (translation: “head of the shop”) is a fragrant Moroccan spice blend of cinnamon, black pepper, cumin, coriander, ginger, cayenne, cloves and allspice. You can find it, along with preserved lemons, at gourmet stores, Middle Eastern markets and some large gourmet supermarkets (I found both at Whole Foods). In this dish, whole-grain bulgur stands in for traditional couscous.

lamb-tagine-bulgur1 tablespoon olive oil
1 pound lamb stew meat or shoulder roast, cut into 1-inch pieces
Sea salt, to taste
Freshly ground black pepper to taste
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon ras-al-hanout
1 cup water
1 tablespoon minced fresh oregano
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup chopped pitted green olives
1/4 cup chopped preserved lemon
1/4 cup chopped pitted dried dates
1 cup chicken stock
1 cup fine- or medium-grain bulgur
1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro

Preheat oven to 275 degrees F.

Heat a Dutch oven over medium-high heat; add oil to pan. Generously season lamb with salt and pepper. Add half of lamb to pan, and cook 5 minutes, turning to brown on all sides. Remove lamb from pan. Repeat with remaining lamb.

Add onion to pan, and saute 2 minutes or until tender. Add garlic, ras al hanout, salt and pepper; saute 30 seconds or until fragrant. Return lamb to pan. Add water and oregano. Cover, place in the oven, and bake 1 hour. Add chickpeas, olives, preserved lemon and dates. Cover, and bake an additional 30 minutes or until lamb is fork-tender. If the lamb needs more time, put it back in the oven for 15 minutes or until it’s fall-apart tender.

While the lamb cooks, bring chicken stock to a boil in a medium saucepan. Add bulgur. Cover, remove from heat, and let it stand for 10-20 minutes or until the liquid is absorbed. Fluff with a fork. Season with salt and pepper.

Divide bulgur evenly among 4 plates. Top evenly with lamb mixture. Sprinkle evenly with parsley and cilantro.

Serves 4

Honey-Roasted Fig Tartine with Prosciutto

Posted on by — 1 Comment ↓

I had a fantastic sandwich from Cowgirl Creamery while in Point Reyes, CA, this weekend that reignited my love of sandwiches … in particular, topless ones called “tartines.” I made this one with leftover Red Hawk from my visit, along with luscious figs picked up en route. Drizzling the fig with honey and popping it under the broiler gives it an impromptu jammy quality; especially good paired with gooey cheese and crisp prosciutto.

[amd-zlrecipe-recipe:45]

Sauteed Radishes with Mint

Posted on by — 8 Comments ↓

You may know–and love–radishes in their raw state. But they’re lovely in this delicious side dish, too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

[amd-zlrecipe-recipe:192]

Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce

Posted on by — No Comments ↓

Roasted carrots are a dinnertime staple, but this recipe spins them as more-ish finger-food appetizer or snack. The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the dip as spicy as you like with a little or a lot.

[amd-zlrecipe-recipe:152]

Garlic Parsnip Fries

Posted on by — 2 Comments ↓

Let the parsnip stand in for the potato in these healthy oven fries. Parsnips have an earthy sweetness, making them an interesting alternative to same-old, same-old spud fries. These, with sliced garlic and Parmesan, are downright addictive.

[amd-zlrecipe-recipe:205]