.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.
Vegan Pumpkin Pie
1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon evaporated cane sugar
1 tablespoon white vinegar
Maine Sea Salt – Fine
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup evaporated cane sugar
2 tablespoons cornstarch
2 1/2 teaspoon Gryffon Ridge Pumpkin Pie Spice
1/2 teaspoon pure vanilla extract
Maine Sea Salt – Fine
For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-pumpkin-pie.html?oc=linkback
Garam Masala Chicken Curry
- 2 tablespoons coconut oil
- 1 red onion, peeled and finely chopped
- 1 large green apple, peeled, cored, and chopped into small pieces
- 3 large garlic cloves, peeled and minced or put through a garlic press
- 1 tablespoon fresh finely grated ginger
- 1 1/2 tablespoons Gryffon Ridge Curry Powder
- 1 tablespoon Gryffon Ridge Garam Masala
- 2 Roma tomatoes, stemmed and chopped into 1/2 inch pieces
- 1 1/2 cups chicken broth
- Unrefined sea salt
- 2 tablespoons coconut sugar
- 1 14-ounce can of unsweetened, full-fat coconut milk
- 1 pound of raw chicken thighs or breasts chopped into bite sized pieces
- In a large saucepan or pot, heat the oil over medium heat until hot. I add one piece of onion to the heating oil, and when it starts to sizzle, I know it’s ready. Add the finely chopped red onion and apple. Sprinkle with a couple pinches of salt, and cook, stirring every little while to prevent browning or burning, for 7 minutes, or until the onions are soft.
- Add the chopped tomatoes and garlic, and stir, cooking for about 1 more minute, or until the tomatoes start losing their shape, and melting into the onions.
- Meanwhile, in a small bowl, combine the garlic, ginger, garam masala, and curry powder. Add just enough water to create a slurry, about 2 tablespoons or so. The water helps protect the sensitive spices from burning when you add them to the pan. Add the spice mixture to the pan once the tomatoes are done, stir constantly for 30 seconds, or until you start smelling the spices. Don’t overcook or the spices will become bitter. Add the broth and coconut milk, salt generously (unless you are using pre-salted broth) and bring to a low simmer. If you are using sweetener, also add at this point. Simmer with the lid off for about 20 minutes, stirring occasionally.
- Add the chicken. If using raw chicken pieces cook for about 5-7 minutes, or until cooked through. If using chicken shreds, reheat in sauce until heated through.
- Serve with chopped cilantro, and, if desired, an unsweetened yogurt. Serve over rice of choice (I recommend basmati), or with homemade flat bread.
Adapted from American Charcuterie
2 Tbsp. Brown Sugar
2 Tbsp. Black Peppercorns, cracked
1 1/2 Tbsp. Juniper Berries, crushed
3 Bay Leaves, crumbled
1/2 Tsp. Thyme Leaves
3 Cloves, crushed
1 lb. Sea Salt
5 lbs. Pork Belly, skin on
Blend first seven ingredients together. Place 1/3 of the salt mixture in the bottom of a non-reactive container with a lid. Lay pork belly, skin side up, on top of salt blend. Rub remaining blend into and over the top and sides of pork belly. Sprinkle any remaining salt on top of belly. Cover with lid and refrigerate for six days, turning and rubbing belly with the rendered brine at least once a day.
After six days, remove bacon from brine and rinse well under fresh water. If instead you allow to cure for another six days you will end up with salt pork. Once salt has been washed off, bacon will keep for 10-14 days in refrigerator or may be frozen. Bacon may be sliced as is and fried, or may be soaked in fresh water for up to 2 hours to remove excess salt and then may be fried or braised. If bacon is soaked to remove salt, it should keep for up to 5 days in the refrigerator.
Vietnamese Braised Pork in Caramel Sauce
2 lbs. Pork Belly cut in 1? cubes, or Pork Jowl
3 Cloves Garlic, crushed
3 Star Anise
1 Tsp. Saigon Cinnamon
2 Tsp. Whole Black Peppercorns
1” knob Ginger, peeled and minced
4 Tbsp. Peanut oil
1/2 Tsp. Sea Salt
2 Tbsp. Fish sauce
1 1/2 Cups water
Bunch of cilantro, chopped
For the Vietnamese caramel sauce
3 Tablespoons sugar
2 Tablespoons water
In a mortar and pestle or coffee grinder, combine the star anise, cinnamon and black peppercorns. Crush and or/grind the spices. In a small heavy bottom pan, combine the sugar and water. Over medium heat, allow the sugar to melt. Stir occasionally to help sugar and water to combine evenly. Once the sugar melts completely, the mixture will slowly start to turn a golden brown color. Continue swirling the pan until the caramel becomes a light brown color. Immediately remove from heat and put aside.
Heat another, large heavy bottom pan over medium heat. (A Dutch oven works well) After the pan warms, add the oil, minced ginger and garlic. Stir until garlic becomes light brown and fragrant. Add the ground spice mixture and sauté for a minute. Add the pork and cook for about 10 minutes. Add the fish sauce and salt. Stir to incorporate.
Slowly add the Caramel. You may have to heat the pan containing the caramel in order to loosen it from the pan. Allow the pork to cook in the caramel for about five more minutes. Then add the water and reduce the heat to low. Continue braising the pork for about 1 hour or until the meat is tender.
Serve with warm rice or noodles and top with the chopped cilantro.
Apple Cider Cured Ham
(Adapted from An Obsession with Ham the Hindquarter)
This is a 3 Day recipe.
2 lb. Salt (Kosher or Sea)
12 Cups Cider (Not Hard)
4 Cups Water
1 1/2 Cups Honey
1 Cup Brown Sugar (Packed)
1/4 Cup Molasses
2 Tbsp. Allspice, crushed
3 Tbsp. Black Peppercorns, crushed
2 Tsp. Cloves, whole
3 Garlic Cloves, peeled and chopped
1 10 – 12 lb. bone-in Fresh Ham, skin on
Add all ingredients except ham to a large pot and stir over medium heat until all sugar is dissolved and liquid comes to a simmer. Remove from heat and allow to cool to room temperature.
Immerse the ham in the cooled liquid and place in refrigerator for 48 – 60 hours. If the ham is not completely submerged, turn it every 6 – 8 hours to ensure that the cure reaches all parts of the ham.
At the end of the curing period remove the ham from the brining liquid. If you pat it dry it will keep in your refrigerator for up to 2 weeks. However, if you are going to cook it, you now must soak the ham in fresh water for 12 hours in the refrigerator to remove the excess salt.
After the 12 hours are up, preheat your oven to 350? F., remove the ham from the water, dry, and place in a large roasting pan. Cover tightly with foil and bake for 3 hours.
Uncover the ham and continue baking until the ham is well browned and an instant-read thermometer registers 170? F, about another 1 1/2 to 2 1/2 hours. If it is browning too quickly, you can tent it with foil.
When ham is done cooking, transfer it to a cutting board and allow it to rest for at least 15 minutes before removing the rind and carving.
This is amazing. Enjoy with your favorite side dishes.
Tourtiere (Pork Pie)
- 2 Tbsp. Olive Oil
- 1 pound ground Gryffon Ridge Pork
- 1 pound ground Eastern River Veal
- 1 1/2 cup chopped onion
- 3 clove garlic, crushed and finely chopped
- 2/3 cup shredded carrots
- 1/2 cup finely chopped celery
- 1 1/3 cup beef stock
- 4 teaspoons Cognac
- 2 teaspoon dried parsley
- 1 1/2 teaspoon Sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 4 tablespoon dry bread crumbs
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons lard
- 4 to 6 tablespoons ice cold water 1 tablespoon at a time.
- Toss all ingredients with a fork until all flour is moistened and pastry almost leaves side of bowl.
- (1 to 2 teaspoons more water can be added if necessary)
- Preheat an oven to 400F.
- Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan.
- Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
- Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through.
- Drain any excess fat from the pan.
- Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.
- Remove the skillet from the heat and stir the dry breadcrumbs into the mixture.
- Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough.
- Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.
- Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.
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.
Ghee (Clarified butter)
1 lb. Unsalted Butter
Heat the unsalted butter in a heavy pot over a low flame. It will slowly melt and start simmering. Gradually you will see the foam and/or scum rise to the top, and the milk solids settle to the bottom of the pot as the liquid becomes transparent. Be careful not to burn the solids at the bottom of the pot. They should remain at a deep yellow color with tinges of brown in them.
The foam at the top will slowly clear up and get settle to the bottom also. Once the liquid has achieved a transparent golden color it is done. Do not stir. Strain the clarified butter through a fine strainer and/or cheesecloth and discard the solids.
Ghee at room temperature looks semi-solid. It does not need to be refrigerated and will keep for many months. It has a much higher flashpoint than regular butter and will add an extra richness to the Indian foods you use it in.
Gujarati Dal Curry
This is a hot, yet sweet curry that comes from northwestern India. Very hard to resist on a cool day.
1/2 Cup Moong Dal (Split Green Lentils)
1/2 Cup Chana Dal (Split Yellow Peas)
2 Tbsp. Ghee or Peanut Oil
1 Tsp. Black or Yellow Mustard Seeds
2 Tsp. Cumin Seeds
1 1/2 Tsp. Sea Salt
1 Tsp. Cayenne (Adjust to taste)
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric
1 Can Diced Tomatoes (14.5 Oz.)
1/4 Cup Jaggery or Brown Sugar
1/4 Cup Minced Fresh Cilantro
10-12 Curry Leaves (Fresh if possible)
Rinse the dal in a medium sized pan until the water remains relatively clear and then drain. Add 3 cups of water to the pan and bring to a boil uncovered, over medium-high heat. Skim off and discard any foam that forms. Reduce the heat to low, cover the pan, and simmer until the dal is tender, about 35 minutes.
While the dal is cooking, heat the ghee in a small skillet. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping. Remove the skillet from the heat and add the cumin seeds, sea salt, cayenne, asafoetida, and turmeric. Stir briefly then add the tomatoes with their juice, the jaggery, cilantro, and curry leaves. Return the skillet to medium-high heat and simmer uncovered about 5 minutes.
When the dal has cooked coarsely mash the lentils and some of the split peas with a spoon. Stir in the sauce, cover the pan, and reduce the heat to medium. Simmer, stirring occasionally for about 5 minutes, until the seasonings blend with the dal.
Enjoy with Basmati rice, Nan, or other soft breads.
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