Hills Own Recipes

Spring Lemon Risotto with Asparagus and Fiddlehead Ferns (from The Kitchn)


We've got a thing for Spring. And nothing says "Spring is here" like fiddlehead ferns. (Or morels. Or ramps. Or rhubarb. Or asparagus. Or strawberries.) Okay. So there are dozens of signs of Spring, and we love 'em all. We've sourced a delicious recipe from The Kitchn for a lovely Spring treat. Enjoy. 

serves 4 to 6

1 1/2 cups fiddlehead ferns
1 1/2 cups asparagus tips
3 tablespoons butter, divided
1 1/2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, washed well, and diced.
2 scallions, white parts only, washed and minced.
1 clove garlic minced
2 cups arborio or carnaroli rice (also called risotto rice)
1/2 cup dry white wine
approximately 5 1/2 cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese

Start by preparing the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary. Click here to view the rest.

Persian Rice Salad (from our Oscar Dinner)

serves 4-5 
 
1/2 lbs. long grain brown rice
12 oz. vegetable broth or salted water
1 1/2 cups of chopped cashews
1 1/2 cups of sliced pitted dates
3/4 cup of green onions, thinly sliced
1/4 cup of fresh cilantro, cuopped
1 tablespoon of lemon juice
1/4 tablespoon of ground cinnamon
1/4 cup extra virgin olive oil
salt and pepper, to taste
 
Place rice in pan. Bring liquid to boil and pour over rice. Cover with foil and place into a 375 degree oven fro about 30 minutes. Remove and let rest covered 10-15 minutes. Fluff and cool completely.

Combine the cashews, dates, onions and cilnatro with the cooled rice and mix together. Whisk together the lemon juice, cinnamon and olive oil to create the dressing. Season with salt and pepper, then toss into the rice salad. Serve.

Curried Cauliflower Soup

We're a big fans of the recipes from The Moosewood Restaurant Daily Special cookbook. Here's one of our January favorites. We think it's especially incredible with our new Snowville plain yogurt. Enjoy!
 
Curried Cauliflower Soup

2 tablespoons canola oil
1 1/2 cups chopped onions
1 tablespoon minced fresh chiles
1 tablespoon grated fresh ginger root
dash of salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed white or red potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon salt
1/4 cup raw white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sugar
2 to 3 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
plain Snowville Creamery Yogurt

In a soup pot, heat the oil on low heat. Add the onions, chiles, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.

Add the turmeric, cumin, coriander, and cinnamon and cook for 1 to 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover and simmer until the vegetables and rice are tender, about 15 minutes. 

In a blender, purée about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt. 
 

 

Warm Beet Salad with Bacon

4 beets, peeled, cut into thick wedges
6 thick-cut slices of Hills Own House-Smoked Bacon, chopped
1/2 large red onion, thinly sliced
1/2 cup dark beer (such as Great Lakes Brewing's Edmund Fitzgerald)
1/4 cup balsamic vinegar
1 tablespoon (packed) dark brown sugar
2 small heads of Ohio bibb lettuce, coarsely chopped
1/2 cup raisins

Cook beets in boiling salted water until tender, about 12 minutes; drain.

Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper.

Arrange lettuce on platter. Top with beets; sprinkle with bacon and raisins.

Roasted Pumpkins Seeds

One medium sized pumpkin
Salt
Olive Oil

Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.   

In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Lamb Ragout

½ lb. pancetta, diced small
1 yellow onion, diced small
2 carrots, peeled and diced small
2 stalks celery, diced small
2 cloves garlic, minced
2 lbs. ground Ohio lamb
6 oz. tomato paste
1 cup dry white wine
1 cup whole milk
3 tablespoons fennel seed
2 tablespoons ground cardamom
1 orange, quartered
coarse salt
1 cup roughly chopped mint leaves
1 ½ cups roughly chopped unsalted pistachios
2 tablespoons unsalted butter 
 
In a large pot over moderate heat, render pancetta slightly with a drizzle of extra-virgin olive oil. (Do not brown.) When pancetta is translucent, about 8 minutes, add onion, carrots, celery, and garlic. Lower heat and sweat until vegetables are translucent and soft, about 12 minutes. (Do not brown.) Add lamb and cook, working it with a wooden spoon until it loses its pink color, about 12 minutes.
 
Add tomato paste and cook, stirring frequently, until it turns rust colored, 3 to 5 minutes. Add up to ½ cup water and stir to loosen tomato paste so it doesn't burn. Add wine and simmer 2 minutes, stirring and scraping the pot with the wooden spoon to loosen any browned bits of meat. Add milk, fennel seed, cardamom, orange, and 1 tablespoon salt. Stir to combine. Cover and barely simmer over extremely low heat until flavors are well blended, about 1 ½ hours. Skim off fat and discard, remove orange, and season with salt to taste. Stir in mint and pistachios. Add butter and reduce until sauce clings to the back of a spoon.

Roasted Leg of Lamb

1 5-to-7-pound leg of Ohio lamb 
1/2 cup yogurt 
1/4 cup chopped fresh mint 
2 tablespoons orange zest 
2 teaspoons ground cardamom 
1 teaspoon salt
2 teaspoons freshly ground black pepper
 
Heat the oven to 425º. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture.
 
Put the lamb on a rack in a roasting pan. Roast for 30 minutes, then turn the heat down to 350º.
After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 140, remove from oven. Let it rest for a few minutes before carving.