Oyster Stew

This recipe does not adhere to my usual local produce and ingredients focus.  However, yesterday the Fabian Seafood truck came to Madison with their delicious, fresh shrimp, oysters, etc.  We decided to make oyster stew.  I used the recipe from Simply Recipes and made a few changes.  It is quick easy and lovely comfort food.

5 Tbsp unsalted butter

1 pint oysters with their liquor

1/4 cup flour

2 celery stalks, minced

1 medium onion, minced (about 1/2 cup)

1 3/4 cup milk

1/4 cup cream (can use all milk if you want)

Splash of hot sauce

Salt (if needed)

Freshly ground black pepper

1/2 cup parsley, minced

1 Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices.
2 Melt the butter in a pot over medium heat. Saute the celery and onions until tender.  Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.
3 Add the oyster juice from the drained oysters. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste. Heat the soup over low heat until it begins to thicken slightly. (Do not let the soup boil!) If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.  I did quarter my oysters since they were very large.
4 Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley.

Adapted from Simply Recipes.com (http://www.simplyrecipes.com/recipes/oyster_stew/)

Pumpkin Pie (with fresh pumpkin)

We spent a very pleasant Thanksgiving in north central Missouri with my brother and sister-in-law.  I volunteered to bring the pies.  Since it turned out there were only going to be four of us, I decided two pies were sufficient.  I made a pumpkin and a cranberry apple.  The recipe for the cranberry apple is in an earlier post.  Priscilla said this was the best pumpkin pie she had ever had.  I really liked it too.  I think using fresh pumpkin makes a difference in the end result.  I also like this recipe because it is not too sweet and is very mildly spiced (no cloves!). 

Choosing and preparing your pumpkin : 

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Smaller is better:

Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored flesh, they're perfect for pies, soups, muffins and breads.

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

Field pumpkins, which are bred for perfect jack-o'-lanterns, tend to be too large and stringy for baking.

 

Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast (in my house we feed them to the birds).

In a shallow baking dish, place the two halves face down and cover with foil

Bake in a preheated 375 degrees F oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender

Once the baked pumpkin has cooled, scoop out the flesh and puree it.

For silky smooth custards or soups, process the pumpkin puree in a food processor until smooth.

Make a crust for a single crust pie or purchase a refrigerated pie crust.

Pie crust (makes enough for 2 pies)

2 2/3 cups all-purpose flour

1 teaspoon salt

1 cup shortening

1/2 cup cold water

Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.

With lightly floured hands shape dough into a ball. Cut in 1/2. On a lightly floured board roll dough out to 1/8 inch thickness. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan. Flute the edge of the crust.

Pumpkin Filling:
2 cups pureed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon flour

Preheat oven to 400 degrees F
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, flour and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Adapted from allrecipes.com

Oven-Baked Chili

This is a chili made with chunks of beef rather than the traditional ground beef.  I made it primarily to use up the last of the green peppers from my CSA farm.  I'm not really a green pepper fan, but I felt compelled to use them rather than have them fade away in the frig.

2 pounds cubed stew beef
Flour
1 1/2 cups (8 ounces) chopped onion
1 cup (5 ounces) diced fresh green bell pepper (I used 2 large green peppers because that's what I had and wanted to use up)
2 or more cloves garlic, peeled and minced, depends on how big the cloves are.
2 cups (15 ounces) chopped tomatoes, fresh or canned (I used canned)
6-ounce can tomato paste
2 tablespoons dried cilantro (optional, but good)  I did use it but I don't think it made much difference
2 teaspoons chili powder (you can add more later)
2 teaspoons ground cumin
2 teaspoons salt, to taste
up to 2 tablespoons sugar, to taste, optional; cuts the acidity of the tomatoes
1/4 to 1/2 teaspoon ground chipotle chili pepper,
I used 1 dry jalapeno pepper and left it whole
1 tablespoon cornmeal
2 cans (15 ounces) dark red kidney beans, well-drained

Shake the meat in a bag with some flour which helps to brown it. In a large skillet, brown the meat in oil, in batches if necessary. Add the chopped onion and peppers, and cook until the onion and peppers are soft. Add the garlic, tomatoes, tomato paste, hot pepper, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.


Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover the meat. I used about 1 tomato can of water (about 2 cups). Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 2-1/2 to 3 hours, or until the meat is tender. Mine took 3 hours. Stir the chili after 1 hour. 

Half an hour before serving, stir in the beans, and cook until heated through with the lid off. Garnish the chili with fresh cilantro, finely chopped raw onions (optional) and sour cream.

I served the chili with cornbread.  It made a great meal for a chilly fall night.

Adapted from King Arthur Flour.com

Danish Beet & Sour Cream Soup

I know a lot of people don't like beets.  Arthur and I both like them.  Now I'm not sure if you dislike beets this soup will convince you that you do.  However, if you think they're OK or really enjoy them, then I recommend you try this tasty soup.  Arthur voted it a definite keeper.

It is good served either hot or cold.

6 medium sized beets (1 1/2#)
1/4 cup butter
1/4 cup flour
1 box (4 cups) of chicken broth
1 cup sour cream (lower fat is OK)
1-2 tablespoons lemon juice (taste after adding 1)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh chopped dill (if you don't like dill you can substitute chives)

Cook the beets, covered in boiling salted water or in the microwave for45 minutes or until tender.  Drain and peel when cool enough to handle.  Chop the beets, reserving 1/2 cup.  Place the rest of the beets in a blender. 
Melt the butter, stir in flour and cook for 2-3 minutes.  Stir in the broth until smooth.  Cook until somewhat thickened.  Add some of the sauce to the beets in the blender.  Blend until smooth.  Pour the beet mixture into the broth mixture.  Stir in sour cream, lemon juice and salt and pepper.  Taste to see if it needs more lemon juice or seasoning.  Heat soup gently, do not boil.  If it is too thick add more chicken broth.  Add the reserved beets and top with dill.

Adapted from a very old Family Circle recipe I found in my files (8/23/77).

Chicken Thighs Roasted with Rosemary, Red Onions & Red Potatoes

This is a delicious comfort food supper.  Easy to make and great to eat.  We've been getting great potatoes from our CSA farm.  This is an excellent way to use some of them.  Here in Wisconsin it is getting chilly, but I still have my rosemary plant outside on my deck in our container garden.  Your kitchen will smell wonderful as you roast your chicken dinner with fresh rosemary.

1-2 navel oranges
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt, plus more as needed
1/2 tsp. dried chile flakes
1# red potatoes, cut into chunks
2 medium red onions, sliced into 1/2-inch-thick circles
2- 5-inch sprigs fresh rosemary, plus 3/4 tsp. minced
6 chicken thighs (about 6 oz. each), trimmed of excess fat and skin (bone in or boneless--either would work)

Heat the oven to 425°F. Finely grate 1 tsp. orange zest. Stir together the zest, oil, 1 tsp. salt, and the chile flakes in a small bowl.

On one end of a large rimmed baking sheet, toss 1 Tbs. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings, and spread the onions and potatoes into a single layer as much as possible. At the other end of the baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle the thighs and vegetables lightly with salt.
Roast for 20 min. Baste the chicken with the pan drippings using a brush and stir the potatoes and onions. Continue to roast, basting and stirring every 10 min., until the chicken skin looks crisp and golden and the potatoes are lightly browned in spots, about 20 min. more.

Meanwhile, peel the oranges with a sharp knife, making sure you’ve removed the pith and membrane. Slice crosswise into roughly 1/2-inch circles and then chop into roughly 1/2-inch pieces, discarding any thick center membranes. Transfer to a small bowl and stir in 1/4 tsp. of the minced rosemary.

When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer with tongs to a serving platter, top with the orange mixture, and serve hot.

Adapted from Fine Cooking

Pea Shoot and Bacon Soup

I have had problems making dishes with the bunches of pea shoots that have come in my CSA box.  I've made the mistake of not getting rid of the stems.  That was definitely not good.  It was like chewing on a bunch of little sticks.  No matter what the dish is, this is an unpleasant experience. The most recent thing I tried was this soup. Good!  I avoided using the stems in the soup. I'd make it again which is why I'm posting it.

•1 Onion
•3 Slices Bacon
•1-2 Medium Potatoes
•1 bunch of Pea Shoots
•2 cups Chicken Stock
•Sour Cream
•1-2 tbsp chopped fresh chives

Chop the bacon and chop the onion finely.  Fry in a saucepan together until the bacon and onion are starting to brown. Chop the potatoes coarsely. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents of the sauce pan into a blender, and blend until smooth.  Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached. Return to the pan and reheat if needed. Serve in bowls with a spoon of sour cream and some chopped chives.


Adapted from the Bristish website Peashoots.com.  The site has lots of other pea shoot recipes.

Tomato-Avocado Dip/Salad

The woman who sits in the cube in front of mine was having a birthday a couple of weeks ago.  Typically people from your department bring in treats to help celebrate your birthday.  They aren't usually as good as this treat was.  I think it can be served as a dip with Scoops tortilla chips or a salad--just skip the chips. It is almost as easy to make as it is tasty to eat.

2-3 avocados, cubed (they have to be ripe, but not mushy)
4 diced tomatoes
1/2 cup finely chopped red onion (or whatever kind you have)
4 oz. crumbled or cubed feta cheese (original recipe called for 8 oz. which I think would be too much)

Dressing
3 minced cloves of garlic
3 tablespoons parsley
1 teaspoon oregano
2 tablespoons olive oil
1 tablespoon red wine vinegar

Pour the dressing over the vegetables.  Add the cheese and mix.  Serve with the chips.

You can also substitute fresh basil in the recipe for the parsley.  The oregano could still be used or not.

Tomatillo Chicken

I forwarded this recipe to our CSA farm as a good way to use tomatillos other than salsa verde. 

"Here is the recipe for the chicken dish with the tomatillos. We had company for dinner and everyone thought it was delicious. I served it with a salad made from your beets & tomatoes with a shallot vinaigrette."

2# tomatillos (husks removed, washed & halved)
1 whole chicken cut in pieces or a pkg of breasts & legs
coarse salt & pepper
2 jalapenos, seeds removed and chopped (if you prefer a hotter dish you can leave in the seeds)
1 medium onion, chopped
3 garlic cloves, chopped
1 large can hominy, drained (this is optional--you could leave it out and serve the dish with brown rice)
1/4-1/2 cup chopped cilantro

Puree the tomatillos in a blender or food processor. Brown the chicken pieces in a little hot oil and season with salt & pepper. Remove chicken and saute onions & jalapenos until tender. Add the garlic for another minute. Stir in the tomatillo puree and hominy, if using. Add the chicken to the sauce and cook covered for 30-45 minutes or until the chicken is tender. If you want to thicken the sauce a bit, remove the lid towards the end of the cooking time. Longer cooking is OK--just turn the heat on low. Taste for seasonings. Top with cilantro and serve.

If you happen to have any leftover chicken & sauce:
Remove the chicken from the bone, cut up and roll up in tortillas. Top with the leftover sauce, add some cheese and heat in a 350 degree oven until the enchiladas are hot and the cheese is melted (about 1/2 hour). Top with cilantro and sour cream and enjoy!


Adapted from Martha Stewart's website

Roasted Swiss Chard & Potato Cake

We actually like Swiss Chard, but I know quite few people are not fans.  I tried this recipe with our most recent bunch of Swiss Chard from our farm.  It is layered potatoes, cheese and tender greens and makes a lovely skillet cake.  Arthur and I both decided it was a keeper.

1 tablespoon butter
1 tablespoon extra virgin olive oil

3 cloves garlic, finely chopped

1/2 yellow onion, finely chopped

3 medium russet, white, or yellow finn potatoes, thinly sliced (no need to peel)

Salt and pepper to taste

1 bunch Swiss chard, leaves coarsely chopped, chop the stems and keep separate

1 cup grated Jarlsberg or Gruyere cheese (or whatever you have available)

Preheat oven to 350°F. Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic, onions and chard stems, cook until onions are translucent, about 5 minutes. Spread out vegetables evenly in the bottom of the skillet and remove skillet from heat.

Arrange a third of the potatoes in a single layer on top of the vegetables in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard leaves and scatter a third of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.

Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more. Set aside to let rest briefly, then slice into wedges and serve.

Adapted from Whole Foods website

Eggplant Almond Enchiladas

Apparently my CSA farm had a bumper crop of Asian eggplant this year.  A book club friend mentioned this recipe which I decided to try with some of our eggplant bounty.  I highly recommend it.  The original recipe included a recipe for a homemade Mexican red sauce.  I purchased a can of enchilada sauce and think it works quite well.  I used a can marked medium (heat).  I guess next time I would use mild because Arthur thought the sauce was too spicy.  If you like spicy I'd go for it because I thought it was just fine. 

8-12 tortillas (I used Gitto Family Farms 8" whole wheat tortillas--which are available at the Madison farmers' markets)  1 package was just the right amount for the filling
1-2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
1 1/2 teaspoon salt
black pepper to taste
6 cups cubed eggplant (approx two medium sized ones) into 1/2 in. pieces
1 chopped sweet pepper (red or green)
1 cup toasted almonds (finely chopped)
black pepper to taste
1 cup grated Monterrey Jack (I used Edelweiss pepper jack)
1 can medium or mild enchilada sauce

In a large skillet, begin sauteing onions and peppers in oil. Add salt. Cook, stirring occasionally, over medium hear for about five minutes. Add the eggplant. Mix. Cover and cook for about ten minutes or until eggplant is soft. Add garlic and saute for a minute or two.  Add almonds and black pepper. Cook another five minutes, stirring frequently. Remove from heat and add cheese. Mix. Preheat oven to 350 degrees. When using the Gitto tortillas they are quite soft and pliable and there is no need to fry or heat them up prior to filling.  If you use other tortillas, you may need to quickly warm them up on a hot pan. Fill each tortilla with 1/2 cup of filling on one side and roll it up. Place the filled tortillas in a baking pan sprayed with pan spray, packing them close to each other and pour the can of sauce over the top. Heat in a 350 degree oven for about 20-30 minutes or until heated through.