Category Archives: Fall

Miso- and Herb-Rubbed Applewood Smoked Heritage Turkey

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Cooking a heritage turkey for Thanksgiving connects you to our country’s history and the farmers dedicated to preserving heritage breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.

miso-herb-rubbed-smoked-heritage-turkey
2 cloves garlic, smashed
Sea salt and freshly ground pepper
1/4 cup white miso
4 tablespoons butter, softened
1/4 cup mixed, minced herbs
1 (12-pound) heritage turkey

Mash the garlic to a paste with a pinch of salt and freshly ground black pepper (don’t use too much salt or the bird will be too salty). In a small bowl, mix together garlic, miso, butter and herbs.

Very carefully work your fingers under the skin and rub the mixture all over the breast and legs. Cover and refrigerate overnight.

The next day, soak 2 cups applewood chips in cold water for 30 minutes.

Preheat the grill.

Drain and transfer chips to a smoke box (or create a tray from heavy-duty foil). Lift up cooking grates on the grill and place the chip tray directly on the burner (when grilling the bird, you’ll be using direct heat, which means only one burner will be on . . . place the chip tray on that burner). Replace the cooking grates and turn all burners to high.

When grill is hot, turn off all burners but the one the wood chips are resting on (leave that one on high) and adjust the heat so the temperature stays around 325F. Spray a “V” roasting rack with cooking spray, place the turkey breast-side down, and position in the middle of the indirect heat area. Close the cover and cook for 2 hours, turning the rack 180 degrees halfway through.

After 2 hours, flip the bird over head-to-toe (so to speak—breast should be up now, and neck where the tail was) and grill for another 1 to 1-1/2 hours, turning the rack 180 degrees halfway through. Use a thermometer inserted into the thickest part of the leg without touching bone to test if the turkey is done (should read 145F).

Take the turkey off the grill, tent loosely with foil and let rest for 20 minutes before carving.

Serves 12

Braised Kale Trio

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Use a mixture of different varieties of kale–like red Russian, Tuscan and Portuguese–if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them. Together, they elevate a simple side dish of greens.

braised-kale-trio-recipe
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
16 cups kale, zipped, cleaned and roughly chopped
1/4 cup vegetable broth
Sea salt and freshly ground black pepper

Heat oil in a large, deep saute pan or Dutch oven over medium heat, and add garlic. Saute for 1 minute, until golden brown and fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low, and cook for 2-5 minutes, tossing occasionally, until kale is crisp-tender.

Remove lid and increase heat to medium-high. Continue to cook for 2-5 more minutes, until any remaining liquid has evaporated and kale is tender but still vibrant.

Season to taste with additional salt and pepper.

Serves 4

Chef Kurt’s Mom’s Wild Rice Dressing

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by Kurt Michael Friese

The spirit of the harvest season, the richness of my mother’s kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole.

wild-rice-dressing-recipe
1 pound Manoomin wild rice, washed three times in cold water (if using “plain” wild rice, forgo the rinsing)
4 tablespoons butter
1 pound pork sausage
4 cups chicken broth
2 portobello mushrooms or about 10 cremini mushrooms, diced
1/2 onion, minced
1 tablespoon parsley, chopped
1 stalk celery, diced
1 teaspoon fresh thyme
Sea salt and freshly ground black pepper

Preheat oven to 350.

Boil rice in broth for 20 minutes (if using wild rice other than Manoomin, follow package directions).

Melt butter over medium heat in an enameled, cast iron casserole and brown pork for 8-10 minutes, breaking up with a spatula as it cooks. Add broth, mushrooms, onion, parsley, celery and thyme. Season with salt and pepper and simmer for 10 minutes. Then mix in rice (and any broth left over from cooking), cover and bake for 20 minutes. Uncover and continue to bake for 10 more minutes, until dressing has got a bit of a crust on top.

Serve immediately or cool and freeze.

Serves 8

Sweet Potato Puree with Honey and Crispy Shallots

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This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve this sweet potato with a Thanksgiving turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast any night.

sweet-potato-puree-recipe4 pounds garnet sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
4 tablespoons butter, divided
3/4 cup low-fat milk
3 tablespoons honey
3 tablespoons soy sauce
sea salt and freshly ground white pepper

Bring a large pot of boiling salted water to a boil and drop in potatoes. Return to a gentle boil over medium heat and cook for 12-15 minutes, until tender enough to pierce with a fork. Drain in a colander and transfer half of the potatoes to a food processor.

Heat oil in a large sauté pan over medium heat and sauté shallots for 10-12 minutes, stirring frequently, until deep golden brown (be careful—they go quickly from golden to burnt in the last minute or so). Transfer to a paper towel. Set aside 2 tablespoons shallots.

Add 2 tablespoons butter, milk, honey and soy sauce to the food processor with the sweet potatoes and puree for 30 seconds, until smooth. Scrape into a bowl and repeat with the remaining ingredients. Combine the two batches of puree, season with salt and pepper and stir in all but the reserved 2 tablespoons of the shallots.

Scrape into a serving bowl and top with reserved shallots.

Serves 12

Mushroom, White Bean and Sage Soup

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If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This gluten-free, vegan soup is hearty enough to make a meal with nothing more than a hunk of good bread.

[amd-zlrecipe-recipe:27]

 

Harvest Pasta

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There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.

harvest-pasta

4 cups eggplant, cut into 1-inch cubes
2 medium onions, thinly sliced
5 garlic cloves, thinly sliced
2 cups sweet frying peppers (like Cubanelle), sliced into thick rings
4 cups tomatoes, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
3/4 pound dried whole grain pasta (your choice of shape, I especially like fusilli or penne with this)
1 tablespoon white wine vinegar
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup basil, torn

Preheat oven to 400.

Toss eggplant, onions, garlic, peppers and tomatoes with olive oil, salt and pepper in a large mixing bowl and spread in a large, heavy roasting pan. Roast for 45 minutes to an hour, turning occasionally, until ingredients are slightly caramelized and melded together into a chunky sauce.

Cook pasta in a large pot of salted water while vegetables are roasting. Strain pasta and return to pot, reserving 1/2 cup cooking liquid.

When vegetables are done, scrape them into the bowl with the pasta and toss. Pour the reserved pasta water into the roasting pan to deglaze and add the vinegar. Pour over pasta and toss again.

Top with cheese and basil and serve.

Serves 8

Iowa City Chili

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Recipe by Kurt Michael Friese  |  Photo by Lia Huber

There’s a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin’ for a rib-sticking bowl of chili. It’s also a great way to use up the last of your tomatoes and peppers, or to begin to use your new “puttin’ ups” (as my grandma used to call them).

chile-recipe

1 tablespoon olive oil
1-1/2 pounds lean ground beef
2 medium onions, diced
4 cloves garlic, minced
Sea salt and freshly ground black pepper
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 cup corn kernels (frozen is fine)
2 hot peppers of your choice, fresh or dried, seeded and minced
4 tablespoons hot smoked Spanish paprika
3 cups cooked pinto beans
1 pint canned diced tomatoes
1 pint tomato puree
18 ounces dark beer (such as bock or stout)
4 tablespoons ground cumin
1 tablespoon Worcestershire sauce

Heat olive oil in a large stockpot over medium-high heat. Sauté ground beef, onion and garlic with a pinch of salt and pepper for 10-12 minutes, until browned, breaking up meat as you stir. Add bell peppers, corn, and hot peppers. Continue to cook over medium heat until peppers are tender, about 5 minutes, stirring occasionally.

Add the remaining ingredients and gently bring to a boil. Reduce heat to low and simmer for 2-3 hours, then turn off heat and allow to cool before refrigerating. Reheat when ready to eat. Serve with grated cheese, chopped onions, corn bread, tortilla chips, or whatever accompaniments turn you on.

Serves 8

Braised and Glazed Five Spice Short Ribs

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Braising renders these Asian-inspired short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense).  The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.

five-spice-ribs-recipe

2 teaspoons Canola oil
3 tablespoons five spice powder, divided
1/4 cup whole wheat white flour
1/2 teaspoon sea salt
6 pounds bone-in beef short ribs (roughly 12 ribs)
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, chopped
2 tablespoons chopped ginger
1/2 cup low-sodium soy sauce, divided
1/2 cup rice wine vinegar, divided
1 cup beef broth
1/4 cup honey

Preheat oven to 300. On the stovetop, heat Canola oil in a large Dutch oven over medium-high heat.

In a wide bowl, mix together 2 tablespoons five spice powder, flour and salt. Dredge each rib in the flour mixture, tapping off excess, and brown on all sides in the Dutch oven, 10-12 minutes total (in batches if need be to allow enough space between the ribs for air to circulate). Remove to a plate as done.

Add onion, carrot, garlic and ginger to Dutch oven and brown for 8-10 minutes. Deglaze pan with 1/4 cup soy sauce, 1/4 cup rice wine vinegar and beef broth. Bring back to a boil, nestle ribs in the pot, cover and transfer to the oven. Braise for 3 hours and remove from oven.

While ribs are cooking, mix together honey and remaining 1/4 cup soy sauce, 1/4 cup rice wine vinegar and 1 tablespoon five spice powder in a small saucepan and bring to a boil. Lower heat to medium and reduce glaze until a syrupy consistency, about 10 minutes.

When ribs are done, transfer them to a cookie sheet and turn the oven to broil. Brush ribs with half the glaze and broil for 3 minutes, until bubbly. Turn over, brush with remaining glaze and broil another 3 minutes.

Serves 10-12

Mushroom “Farrotto” with Roasted Butternut Squash & Shallots

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Farro is an ancient strain of emmer wheat. You can find it in many specialty shops and also online at ChefShop.com. The hearty, nutty flavor of the farro pairs beautifully with butternut squash and mushrooms.

mushroom-farrotto-farro-recipe
1 small butternut squash,  peeled and cut into 1/2-inch cubes (about 4 cups)
2 cups sliced shallots
4 tablespoons olive oil, divided
Salt and pepper to taste
3 thyme sprigs
3 ounces pancetta, finely chopped
2 pounds cremini mushrooms, sliced
2 bay leaves
6 cloves garlic, finely chopped
1 quart mushroom stock
1-1/2 cups farro
1/4 cup shredded Parmigiano-Reggiano cheese

Preheat oven to 450 degrees F.

Toss squash and shallots with 1 tablespoon olive oil, a pinch of salt and pepper and thyme. Spread out in a heavy roasting pan and roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven and discard thyme stems.

While the squash roasts, heat remaining 3 tablespoons olive oil in a large Dutch oven over medium heat. Add pancetta. Cook for 5-7 minutes, until a good portion of the fat is rendered. Add mushrooms to pot and toss well. Cover and cook for 5 minutes, until mushrooms begin to release their liquid. Uncover and increase heat to medium-high. Add bay leaves, garlic and a pinch of salt and pepper, and continue cooking for 12-15 minutes, stirring frequently, until the liquid has evaporated and the mushrooms are tinged golden-brown.

Stir in broth, scraping up any bits stuck to the bottom of the pot, and bring to a boil. Stir in farro and bring back to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, stirring frequently, until all the liquid is gone and the farro is tender. Stir in squash and shallots and serve with grated Parmigiano-Reggiano cheese.

Serves 8

Crisp Cornish Hens with Spiced Pomegranate-Honey Glaze

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Removing the skin from the hens both decreases calories and increases the impact of this vibrant, spicy glaze. If you’ve never cooked with Cornish hens before, you’re in for a treat.

pom-cornish-hens-recipe

Hens:
2 (1 1/4-pound) Cornish hens, halved and skin removed
1 teaspoon thyme, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced

Glaze:
4 teaspoons olive oil, divided
1 garlic clove, minced
1/3 cup pomegranate juice
1/3 cup honey
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

Preheat oven to 425. Spray a large, heavy duty roasting pan with cooking spray and place it on the middle rack of the oven. Mix together garlic, thyme, salt and pepper and rub onto hens. Let sit on a plate while preparing the glaze.

Heat 1 teaspoon olive oil over medium heat in a small saucepan and sauté garlic for 2 minutes, until just beginning to color. Add remaining ingredients and simmer for 8-10 minutes, until thickened to a syrup consistency. Remove from heat.

Heat remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Sear hens breast down for 5-8 minutes, in batches if need be, until deeply browned. Brush hens with glaze and transfer to the roasting pan, breast up. Brush again with glaze. Roast for another 20 minutes, brushing often with remaining glaze.

Serves 4