.Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples
- 1 pound butternut squash, cubed
- 1 pound brussel sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
- 1 cup onion, diced
- 1 cup celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cups vegetable broth (plus extra as needed)
- 2 teaspoons Gryffon Ridge Rosemary, chopped
- 1 teaspoon Gryffon Ridge Thyme
- 1 teaspoon Gryffon Ridge Sage Leaf
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts
- Maine Sea salt and Gryffon Ridge Black Pepper to taste
- Heat oven to 400 degrees. Toss the squash, brussel sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.
Coriander & Mint Chutney
Makes about 1 1/2 Cups
2 1/2 Cups Fresh Cilantro
1/2 cup Fresh Mint leaves
1/2 Small onion, coarsely chopped
8 Cloves Garlic
1” cube of Fresh Ginger, peeled and chopped
2 Green Chile Peppers (the small, hot ones)
1/4 Cup Lemon juice (fresh)
2-3 Tbsp. Water
1 Tsp. Cumin seeds
Sea Salt to taste
Blend or puree all ingredients above to a smooth consistency in either a food processor or blender. Store in an airtight container in your refrigerator for up to a week, or freeze and use as needed.
Mild Kimchi with Pear & Apple
1 Head of Napa cabbage
1/4 Cup Sea Salt
1/4 Cup Korean Chile Flakes
2 Tbsp. Garlic, minced
1 Tbsp. Ginger, minced
4 Green onions, sliced
2 Tbsp. Fish sauce
Separate cabbage leaves and chop into bite-size pieces. Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.
Give cabbage a good rinse to remove excess salt and then transfer cabbage to a large bowl.
Combine the Korean Chile flakes with sufficient water to make a thick paste then add to cabbage. Add the minced garlic, ginger, green onions, and fish sauce.
Blend the apple and pear with one cup of water in a Food Processor or Blender and then add to the cabbage. Put on a pair of rubber gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chile paste.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well. This liquid will become Kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow the bottle of Kimchi to sit at room temperature for 24 hours.
Your Kimchi is now ready to eat. Refrigerate and take out portions as needed. The refrigerated Kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month or more in your refrigerator.
Roasted Carrot Hummus
1 lb. Carrots
1 3/4 Cups Chickpeas (14.5 Can)
6 Tbsp. Olive Oil
1 Lemon, juiced
1 inch piece of Ginger, minced
2 Tbsp. Sesame seeds
2 Cloves Garlic, minced
1/2 Tsp. Smoked Paprika
1 Tsp. Booda’s Berbere
1/2 Tsp. Sea salt
1/4 Cup of Water
Preheat oven to 400 degrees.
Chop carrots into large chunks. Toss in 1 Tbsp. of the olive oil and lightly salt. Roast the carrots for 30 minutes, or until fork-tender. Set aside and allow to cool.
While the carrots are roasting, add the chickpeas, olive oil, lemon juice, ginger, sesame seeds, garlic, smoked paprika, Booda’s Berbere, and sea salt to either a food processor or blender. Process until well combined.
Once the carrots have cooled, add them to the processor and pulse or blend adding the water a little at a time until you have a semi-smooth consistency. Scrape down the side and continue to process until fairly smooth.
Garnish with additional sesame seeds and serve with pita or other soft flat-breads.
Tomatillo Stew with Hominy and Smoked Pork
1 1/2 lbs. Tomatillos, husked and halved
1 Large Onion, quartered
2 Tbsp. Ancho Chile Powder
1 Tsp. Jalapeno Chile Powder
4 Large Garlic cloves, smashed
1/2 Cup Cilantro
2 Tbsp. Oregano leaves
3 Tbsp. Olive Oil
8 Cups Chicken Stock
Three 15-ounce cans of hominy, drained
1 lb. Smoked Pork Shoulder
Freshly Ground Black Pepper
Finely shredded iceberg lettuce, sliced radishes, chopped green onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.
In a blender, combine the tomatillos, onion, chile powders, garlic, cilantro and oregano. Pulse until coarsely chopped, scraping down the side. Add 1 cup of the chicken stock and puree until smooth. In a large stock pot, heat the olive oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce loses some of its raw aroma, about 15 minutes. Add the remainder of the chicken stock and the hominy and bring to a simmer over moderate heat. Add the shredded pork to the stew, season with salt and pepper and cook just until heated through.
Serve the stew in in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
Creamy Pumpkin Cheesecake
Preheat Oven to 350
1 3/4 Cups Graham Crackers Crumbs
3 Tbsp. Light Brown Sugar
1 Tsp. Pumpkin Pie Spice
1/8 Tsp. Ground Ginger
1 Stick Kate’s Salted Butter ~ Melted
3 (8-ounce) Packages Cream Cheese, at room temperature
15 oz Can or Fresh Pureed Pumpkin
3 Eggs plus 1 Egg Yolk
1/4 Cup Sour Cream
1 1/2 Cups sugar
1 1/2 Tsp. Pumpkin Pie Spice
2 Tbsp. All-Purpose Flour
1 1/2 teaspoon Vanilla Extract
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spice. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Papa a la Huancaina (Potatoes with Cheese Sauce)
2 Lbs. Potatoes – Peeled
1 Cup of Corn Kernels ~ Barely Cooked
1/2 lb. Queso Blanco, Queso Fresco or Feta cheese ~ Cubed
6 oz. Evaporated Milk (More may be needed)
2 Tsp. Aji Amarillo Pepper Powder
1 Tbsp. Olive Oil
3 Tbsp. Fresh Lemon Juice
1/2 Tsp. White Pepper ~ Freshly Ground
3 Hard-boiled Eggs ~ Sliced
1/4 Cup Red Bell Pepper ~ Diced
1 Tbsp. Flat Leaf Parsley ~ Minced
Bring 3 quarts of water to boil in a large pot, and boil the potatoes until almost tender. Drain potatoes, and set aside to cool while you make the sauce. In a blender or food processor, combine the Cheese, Evaporated Milk, Aji Amarillo, Olive Oil, Lemon juice, and White Pepper, and blend until you have a smooth sauce. If necessary, add additional Evaporated Milk. Peel and slice the Potatoes, and arrange on a large platter. Top with the sauce. Garnish with the Corn, Egg Slices, Bell pepper and Parsley. Papa a la Huancaina is normally served with the potatoes completely cool.
Makes 3 – 4 Cups
1 Large Napa cabbage (about 2 pounds)
2 Tbsp. Coarse Salt (Kosher Salt is a good choice)
1/3 Cup White Rice Vinegar (Not Seasoned)
2 Tbsp. Fish Sauce
2 Tbsp. Minced garlic
1/2-4 Tsp. Cayenne (Depending on how hot you want your kimchi)
4 Tbsp. Korean Chile Pepper
1/2 tablespoon Minced Fresh Ginger
4 Scallions, sliced in 2-inch pieces, including the green part
Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.Cut the cabbage into 2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours over a bowl or in your sink. Mix together the vinegar, fish sauce, garlic, chili powder, cayenne, and ginger in a large, non-reactive bowl. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions, and blend well to ensure everything is well coated. Pack into a jar, cover tightly, and let stand at room temperature for 48 hours, and then chill for 3-4 days before serving.
Cucumber & Tomato Chaat Salad
An ideal accompaniment to curry dishes, it also pairs well with roast poultry, barbecued pork, and grilled beef.
1 Medium Cucumber
1 Large Tomato
1/2 Small Red Onion
1 Tbsp. Cilantro ~ Minced
1/2 Tsp. Fresh Ginger ~ Minced
1/8 Tsp. Cumin Seed – Lightly toasted
Juice of 1/2 Lime
1 1/2 Tsp. Chaat Masala
Freshly Ground Black Pepper
If the cucumber is waxed, peel before using. Slice the cucumber into quarters lengthwise, and then cut across the quarters into 1/4-inch pieces. Dice the tomato. Chop the red onion. Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve. About five minutes before serving, toss the salad with the Chaat Masala and lime juice, season to taste with sea salt and black pepper and serve.
If your red onion is a hot one, try grilling it for several minutes until it begins to blacken. Allow it to cool and then add to the salad. Grilling will sweeten it a bit.
Cool Cucumber Soup
Makes 1 Quart
4 Medium Cucumbers ~ Peeled, De-seeded & Chopped
1 Clove Garlic ~ Minced
1/2 Small Jalapeno ~ Roasted, Peeled, De-seeded & Chopped (More if you like)
Juice of 1/2 Lemon
Juice of 1/2 Lime
1/4 Cup Extra Virgin Olive Oil
1 Tsp. Sea Salt
1/2 Tsp. White Pepper
1 Red Bell Pepper ~ Roasted, Peeled, De-seeded & Julienned
1 Tsp. Fresh Cilantro
Place cucumbers, garlic, jalapeno, lemon and lime juice, into a blender or food processor and puree until smooth. Add extra virgin olive oil and sufficient water and blend until it reaches a soup consistency. This may require 1/2 a cup or more of water. Add sea salt and white pepper and blend to incorporate. Refrigerate for at least one hour to allow flavors to mingle. Prior to serving, briefly process in blender, pour into bowls, and top with julienned red pepper and minced cilantro.
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