Pasta with Ground Lamb and Mustard Greens

I recently toured Green Mountain Harvest Hydroponics here in Waitsfield, a year-round greenhouse operation owned by Dave Hartshorn and John and Ted Farr. I was totally impressed by the operation that turns out lettuce, kale, basil as well as other assorted greens year round. I was excited to find mustard greens as they’re one of my favorites to make with lamb and you don’t see them around much this time of year.

While my pasta was boiling I sautéed a chopped shallot and two garlic cloves for a few minutes in some extra virgin olive oil before adding a pound of ground lamb. Once the lamb was cooked through and my pasta was two minutes from being done I dropped the mustard greens into the pot with the pasta. After draining the noodles and greens together I tossed them with the lamb mixture then added a generous amount of grated pecorino and salt and pepper to taste.

Local greens year round in Waitsfield...life in the Valley just keeps getting better.

Maple "Baked" Beans

We don’t always have five hours to make traditional Baked Beans but this thirty minute stove top version is perfect for the arrival of both sugaring and BBQ season in Vermont.

In a small pot sauté a finely chopped shallot and two cloves garlic until translucent before stirring in a quarter teaspoon of chili pepper flakes (chipotle pepper flakes if you have them).

Drain and add two 15 oz. cans of pinto beans and a quarter cup of both ketchup and maple syrup.

Then it’s just a matter of simmering over low heat until it reduces to your preferred consistency, salt and pepper to taste before serving.

For an even richer flavor start with two strips of smoked bacon cut into half inch pieces, fry until nearly crispy, then add your shallot and garlic.

Either way you’ll wonder why you don’t make them more often...these aren’t your typical canned beans.

Chicken Patties

Whether you serve them with eggs or between a bun a chicken patty is a nice way to change things up a little. 

Pour a half a cup of milk into a cup of panko or bread crumbs and let sit. 

Then, in your Cuisinart pulse a couple of garlic cloves, half a bunch of scallions, kosher salt, pepper, a teaspoon of spice such as Lawry’s or Old Bay, and a couple squirts of your favorite hot sauce. Cut up a pound of chicken into one inch chunks, it’s best to use all thighs or at least a 2 to 1 mixture of thighs to breast meat, then pulse them together with your garlic scallion spice mixture until coarse. Scrape your chicken mixture into a bowl and stir together with a lightly scrambled egg and your soaked bread crumbs. 

Before making the patties I like to taste the mixture by placing a small spoonful into a hot pan until cooked through. Add more salt or spice if necessary, form your patties, and cook on the stove top or BBQ.

You can easily change these up to suit your mood by substituting Indian, Mexican, or Asian spices instead of the Lowry’s or Old Bay.

Ricotta Gnocchi

These are the lightest fluffiest and easiest gnocchi I’ve ever made, so if you’ve never made gnocchi I implore you to give them a try.  They may change your life…or at the very least, fill you up.  In a large bowl stir together to form a wet dough:  a cup and a quarter of flour, two cups of ricotta(Maplebrook Farm will make them taste best), two lightly scrambled eggs, a cup of grated parmesan, and a quarter teaspoon each of salt and pepper.  On a lightly floured surface split the dough ball in two and roll each half into one inch thick ropes then cut each rope into one inch nuggets.  Spread the nuggets on a parchment lined baking sheet while you bring a pot of salted water to a boil and melt three tablespoons of butter in large pan.  Working in batches lightly boil the gnocchi for four minutes, drain, then brown in the butter over medium heat.  I served them with a mint pea puree but they would have been great with a red sauce, rosemary butter, or pretty much anything.  I’ll never rice another potato to make gnocchi again.

Enchileftovers

It’s so satisfying to successfully transform unappetizing leftovers into a great meal, and enchiladas are a great way to do it.  Whether its veggies, steak, chicken, burger, or rice I start by sautéing a chopped onion with some garlic, cilantro, jalapeno, salt, pepper, and chili powder before adding a drained can of black beans and cooking on low heat for five minutes.  Preheat your oven to 350 then cover the bottom of a baking dish with some enchilada sauce right out of the can to keep your corn tortillas from sticking.  One by one fill each tortilla with your chopped leftovers along with a spoonful of your black bean mixture, roll, and place in the baking dish seam side down.  When you’ve filled them all cover with the remaining enchilada sauce, a generous heaping of shredded cheese, and bake uncovered for thirty minutes.  They make great leftover leftovers as well.

Pancetta and Pea Risotto

It’s still comfort food weather and there’s nothing like a bit of parmesan with your bacon, or pancetta.  If you don’t happen to have some homemade chicken stock in the freezer (which I don’t) I recommend Better Than Bouillon, either way warm about three cups in a small pot.  Add approximately a third of a pound of diced bacon or pancetta to a large sauté pan, brown, pour off half of the accumulated fat, then add a minced shallot and a couple of cloves of garlic.  After a minute stir in a cup of risotto and toss to coat.  This would be the time to add a cup of white wine if you happen to have one open but it’s not necessary, but if you do continue to cook on medium low heat until most of the wine has been absorbed.  Add a half cup of stock to the rice, stir, wait until it’s nearly absorbed, then repeat. After forty minutes or so the rice should be firm but not crunchy, stir in a cup of defrosted sweet peas…and lots of grated parmesan.

Fried Artichoke Hearts

The Cabin Fever has set in, not knowing where else to turn I wandered the frozen food aisle at the market looking for an escape.  Artichoke hearts, how could I have not noticed these before?  After defrosting them in a plastic bag submerged in warm water I threw them into a frying pan on medium heat with enough extra virgin olive oil to coat the bottom.  I’ve never been a big a fan of the soggy canned artichoke hearts but these frozen ones crisped up beautifully tasting very much like a fresh artichoke.  Towards the end I added a minced garlic clove, a pinch of chili flakes, and a squeeze of lemon and savored them one by one.  They would have been nice in a pasta dish, salad, or served with fish or chicken but I just couldn’t wait.  The next day I bought two more boxes to keep in the freezer for when I again need a reminder of warmer days…I don’t think they’ll be in there for long.

Roast Monkfish with Fennel and Tomatoes

Monkfish has a consistency similar to lobster and is perfect for roasting.  Begin by cutting your fillets into four inch pieces and dust liberally with salt and pepper while you preheat your oven to 350.  Halve 8 to 10 grape tomatoes and slice a fennel bulb thinly along with a shallot and a couple cloves of garlic.  In a large frying pan over medium heat add olive oil or butter and brown your monkfish by searing for about a minute on one side.  Add the tomatoes, fennel, shallot and garlic to the pan then flip to sear the other side of your fillets for another minute.  Pour a half cup of white wine and the juice from half a lemon into the pan then place in the oven for 25 minutes, a knife should slide through the center of the fish easily when it’s done.  Simply salt and pepper to taste and serve over rice, potatoes, beans, or couscous.  It’s a great one pan meal and is adaptable to any firm white fish and a variety of veggies.  Just one note of caution, remember the handle of your frying pan will be very hot when you go to remove it from the oven.

Garlic Anchovy Butter

There aren’t many things you can prepare for dinner that are as easy as a steak weather it’s on the grill, frying pan, or broiler.  Next time try taking it the next level with a garlic anchovy butter.  Simply sauté a minced garlic clove and a teaspoon of anchovy paste or a few fillets in two tablespoons of butter and pour over your steak before serving.  Like salt anchovies are a natural flavor enhancer, that’s why they’re included in every decent stew and pot roast recipe.  If you really get into it you don’t even need the steak, a crusty baguette will allow you to sop up every drop.

Brined Turkey Thighs

Where has brining been all my life?  I only got turned onto it a couple of years ago and can’t believe I’ve lived so long without it, it guarantees you moist and flavorful poultry every time.  In a large pot add a cup each of sugar and salt to a quart of water and boil until both are dissolved, remove from heat and if you like add some red pepper flakes, chopped onion, celery, or fennel seeds then fill the pot with cold water and cool.  In this case I submerged two skinless turkey thighs in the brine overnight but it works the same for a whole chicken or turkey although a larger vessel such as a cooler may be necessary.  After removing from the brine pat dry with paper towels and cook as you would normally.  Plan ahead, it’s worth it.

Fresh Pasta

Fresh pasta is such a treat and much easier than you think, you don’t even need a machine.  Mound four cups of all-purpose flour on a wooden surface, make a well in the middle and add four whole eggs, a splash of extra virgin olive oil and a half teaspoon of kosher salt.  Beat the eggs with a fork as you slowly incorporate the flour from the sides of the well careful to maintain the form by pushing up more flour from the bottom of the mound.  The dough will come together when about half the flour has been incorporated.  At this point knead the dough with the palms of your hands for about five minutes, cleaning and redusting your surface with flour if necessary.  When it’s elastic and just a little sticky wrap it in plastic wrap and let sit at room temperature for at least twenty minutes.  On a clean freshly floured surface cut your dough ball into quarters and roll as thin as possible with a rolling pin or empty wine bottle before cutting into your desired shape with a butter knife.  It can sit for minutes or hours while you prepare your sauce and unlike dry pasta only takes minutes to cook. 

Beet, Fennel, and Orange Salad

The warmer temps this week had me thinking salads instead of stews for a change, and even though it may have been a bit premature it is the best time of year to eat oranges.  Step 1, peel and boil or boil and peel four large beets and let cool before cutting them into bite size pieces.  Step 2, take off the rough outer leaves and thinly slice one fennel bulb.  Step 3, peel or cut away the skin with a knife from two oranges before cutting them into chunks.  Step 4, chop a handful of fresh mint.  Step 5, combine all with your best extra virgin olive oil, white balsamic vinegar, and kosher salt.  Step 6, think spring…we’re over the hump.