Squash Parmesan Soup

I couldn’t believe how good this soup was given how simple it was to make with so few ingredients, perfect for a New Year's dinner or après-ski. In a large soup pot begin by sautéing a large chopped onion over medium heat in a little bit of butter. While that’s cooking peel and seed approximately 2 ½ pounds of butternut squash and chop into small chunks.

Once the onion is translucent add the squash to the pot along with 5 to 7 cups of chicken stock, depending on how thick you like your soup. Bring to a boil then simmer for 30 minutes uncovered or until the squash is tender. Use a stick blender or food processor to puree the soup until its silky smooth then stir in a cup of grated parmesan cheese and salt and pepper to taste. If you like herbs you could sauté a little bit of sage with the onions just before adding the squash.

Have a safe and festive 2017!

Chopped Liver

No matter the holiday, when we went to my grandmother’s house one thing was always certain, chopped liver. And we loved it! I hadn’t had it in years so decided to give it a try, minus the Ritz crackers. And we loved it! So here it is, super easy and a guaranteed conversation starter at any gathering.

Begin by making four twelve minute hard boiled eggs then set aside to cool. Sauté a large chopped onion over medium low heat until golden brown then stir in a minced clove of garlic and cook for another minute. Add a pound of rinsed and dried chicken livers to the pan and continue to cook until the livers are grey all the way through, about ten minutes. Spread the mixture out on a large dish to cool.

Pulse the peeled eggs in a food processor until coarsely chopped then scrape them into a large bowl. Do the same with the liver and onion mixture then stir together with the eggs. Add at least a teaspoon of black pepper, two of kosher salt, then garnish with some finely chopped onion or egg and serve with a thinly sliced baguette.

Tapenade

The holiday party season is upon us and whether you’re hosting or pot lucking this tapenade is a crowd pleaser, and all it takes is a little Cuisinart magic. Chop a couple of cloves of garlic and combine in the food processor with two tablespoons of capers, a tablespoon of lemon juice, a bit of lemon zest, a big squeeze of anchovy paste, a few pinches of chopped thyme (optional), and a cup of Kalamata, nicoise, oil cured, or a mix of all three kinds of pitted olives. Pulse until it’s a chunky paste.

Transfer to a small bowl and stir in approximately a half cup of extra virgin olive oil, a pinch of cayenne, and salt and pepper to taste. Serve with crackers or a sliced plain or grilled baguette. Time to be merry!

Pork Tacos with Kimchi

These tasty tacos are all local thanks to our valley farmers, All Souls Tortilleria, Vermont Probiotica, and Gracie’s Kitchen. Hopefully you live in a place with lots of local food producers, if not you'll just have to come visit us in the Mad River Valley.

Sauté half of a finely chopped onion until translucent then add a couple of minced garlic cloves followed by a half pound of ground pork. Once the pork is cooked through salt and pepper to taste and turn the heat to low. Soften a couple of tortillas in the toaster oven on low heat then spoon in some of the pork mixture and top with a bit of kimchi and green salsa. To make them even better, serve with A Sip of Sunshine...our award winning local Warren brew.

Broccolini with a Balsamic Reduction

Vegetables are on the menu this week and this balsamic reduction works as well with carrots and green beans as it does with broccolini. Start by heating some olive oil in a large pan over medium heat then saute the broccolini until it starts to brown, about five minutes.

Add a quarter cup of water and a bit of salt and continue heating until the water has evaporated. Stir in a couple of chopped garlic cloves followed by a quarter cup of balsamic vinegar…making sure your exhaust fan is on before you do. By the time the vinegar has reduced to a glaze the broccolini should be tender, if not add a splash more vinegar, cover, and let cook for a few minutes longer.

Sweet Potato Turkey Hash

Why wait for turkey sandwiches when you can pull out those leftovers while you’re still in your pajamas. Cube a couple of sweet potatoes and simmer in a pot of salted water until tender then drain and set aside. Next, remove the turkey from the bone and either finely chop with a knife or cube then pulse in the food processor.

Sauté a chopped onion in a large pan with a couple of minced garlic cloves. Once the onion is translucent stir in the sweet potato and turkey, crank up the heat to medium high, and cook until the potatoes are brown and crispy. Season with salt, pepper, and some smoked paprika if you have it then serve with a couple of eggs on top…Thanksgiving leftovers have begun.

Hassleback Potato Gratin

This Thanksgiving in addition to my traditional mashed potatoes I’m going to serve these crispy creamy hasselbacks. You can never have too many potatoes, right? Or leftovers. Preheat your oven to 400 then combine in a large bowl a half a cup of grated Gruyere and a quarter cup of grated parmesan. Stir in two cups of heavy cream, three minced garlic cloves, and salt and pepper to taste.

Grease a large casserole dish with butter then peel eight or so potatoes and with a mandolin or a lot of patience slice to a thickness of 1/8th inch. With your hands toss the potatoes slices in the cheese mixture making sure to coat all the slices evenly. Still using your hands pick up the potatoes a stack at a time and arrange them vertically in rows or spiral them in from the outside of the dish to the center. It’s important that the potatoes are packed in tightly, even it means slicing, coating, and adding another potato.

Pour the excess cream mixture over the potatoes making sure not to go higher than halfway up the sides of the dish. Cover with foil and bake for 30 minutes, uncover, and bake for another 45 minutes or until the top is brown and crispy. I was inspired to make these from a recipe I read in the New York Times, it serves six. Happy Thanksgiving!

Falafel

The holidays are coming, the holidays are coming…so thinking something on the lighter side before the heaviness begins. I’ve tried several dry falafel mixes but none compare to this simple combination of chickpeas, onions, and spices for a super satisfying bit of tasty Middle Eastern crispiness.

In a large bowl combine a can of drained chickpeas, a chopped onion, a quarter to half cup of chopped parsley, a quarter cup of flour, three chopped garlic cloves, and two teaspoons each of ground coriander and cumin. Add kosher salt and pepper to taste then pulse the mixture in a food processor until smooth but slightly chunky.

Cover the bottom of a large pan with vegetable oil and leave over medium heat. Form the mixture into patties and fry until golden crispy on each side, you may need to add more oil between batches. Drain on brown bags or paper towels and serve with tahini, pickles, tomatoes, and onion…pita optional.

Beef, Bean, and Cabbage Soup

No denying it now, soup season is here. Warm up your house and yourselves with this satisfyingly hearty beef soup…with plenty of leftovers for lunch. Sauté two chopped onions in a little bit of oil until they start to brown, then add three chopped carrots, two chopped celery stalks, and cook for another ten minutes.

Cut your stew beef into one inch chunks and stir into the pot along with four chopped garlic cloves and a large wedge of chopped cabbage. Add 12 cups of beef stock, preferably from concentrate, bring to a boil then cover and simmer for two hours or until the beef is tender. Now time for the drained cooked beans and the surprise ingredient, half a cup of ketchup. Bring back to a simmer and finish it off with salt and pepper to taste.

Roast Mushrooms

It’s hard not to notice the expanded mushroom selection at the market these days, most of which I’ve only ever seen before on my plate in New York’s Chinatown. As exotic as they may look they couldn’t be easier to prepare, and they make a tasty side dish or appetizer.

The Hen of the Woods, Bunashimeji, and Bunapi mushrooms are small delicate varieties that grow in a dense clump. After removing from the packaging gently break them apart with your hands, toss with a little bit of olive oil and kosher salt, and spread them in a single layer in a large roasting pan or baking sheet.

Put in a 400 degree oven for twenty minutes then stir in some chopped garlic and parsley and return to the oven for another ten minutes. At one of my favorite local restaurants they take it another step and drizzle some aioli over the top before serving, it’s not necessary but a little aioli never hurt anything.

Celery Root, Apple, Carrot, and Red Cabbage Salad

Here’s a satisfyingly crunchy salad that takes advantage of the Fall harvest with local celeriac, apples, carrots, and red cabbage. Use a mandoline slicer to julienne or thinly slice 2 apples with a knife and toss in a large bowl with a tablespoon of lemon. Do the same with the celeriac, carrots, and red cabbage then add to the apples.

For the dressing whisk together some oil, apple cider vinegar, and a bit of Dijon mustard then toss with the other ingredients until well coated, salt and pepper to taste. Toasted pumpkin seeds or raisins are also a tasty addition.

Garlic Lemon and Green Olive Chicken

Nothing brings people together like food, the dinner table is where stories are shared, memories are made, and comfort given. It doesn’t matter if you’re serving pizza, pasta, or filet mignon, it’s all about spending time at the table with the people who color your life. And no other food warms you inside and out like a big pot of chicken.

Salt and pepper eight chicken thighs, skin on, bone in, then brown in a large frying pan over high heat. For best results do it in two batches so you don’t crowd the pan then set aside. Turn the heat to medium and sauté a chopped head of fennel, two lemons cut into small pieces, a quarter teaspoon of red pepper flakes, and a pint of flavorful green olives for approximately five minutes then set aside.

Next, brown 10 peeled garlic cloves for five minutes before adding two cups of chicken stock, simmer lightly until the garlic is soft enough to mash with a fork or potato masher. Layer the chicken and fennel mixture in a large soup pot, add the garlic stock and lightly simmer uncovered for 30 to 40 minutes. Salt and pepper to taste and share the warmth.