Recipes

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

[Your Name Here] — Wed, 17 Apr 2013 17:06:47 +0000

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)

[Your Name Here] — Tue, 12 Feb 2013 15:18:05 +0000

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

[Your Name Here] — Thu, 10 Jan 2013 17:02:01 +0000

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

[Your Name Here] — Wed, 26 Sep 2012 15:24:57 +0000

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

[Your Name Here] — Tue, 25 Sep 2012 14:24:13 +0000

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

[Your Name Here] — Thu, 07 Jun 2012 17:32:50 +0000

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

[Your Name Here] — Thu, 07 Jun 2012 17:32:00 +0000

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.

Lamb Kebabs

[Your Name Here] — Thu, 07 Jun 2012 17:30:49 +0000

Ohio lamb shoulder roast, cut into 1-inch cubes

olive oil

salt and pepper, to taste

Brush lamb with oil and sprinkle with salt and pepper. Place on preheated grill. Grill lamb on covered grill, over medium coals about 10 minutes per pound or until instant-read thermometer inserted into chops registers 160 degrees F for medium or to desired doneness, turning once. Lamb may be brushed with fresh herbs, citrus zest, wine or spices during last half of cooking time.

Port Wine Short Ribs with Au Gratin Potatoes

[Your Name Here] — Wed, 04 Apr 2012 16:14:13 +0000

6 bone-in beef short ribs

3 ribs celery, chopped

2 carrots, chopped

2 or 3 onions, chopped

1 tablespoon fresh garlic

1 tablespoon black pepper

1/3 cup brown sugar

4 oz. port wine

1 quart water

1/2 cup flour

3 tablespoons butter

2 oz. Stilton Bleu Cheese

Preheat oven to 325 degrees.

Season short ribs with salt, then sear for 2 minutes per side. Place celery, carrots, onions and garlic in bottom of roasting pan with short ribs on top. Mix together pepper, brown sugar, water and port wine and add to pan. Cover with foil and cook in oven for three hours.

Remove short ribs from pan and keep warm. Strain off liquid. Combine butter and flour in sauce pan and whisk together over medium heat to form a roux. Cook for three minutes. Pour in strained liquid, bring to a boil, reduce heat and let liquor reduce by half. Slowly add bleu cheese while whisking over low to medium heat. Whisk continuously until cheese is melted.

Au Gratin Potatoes

3/4 lbs. Russet potatoes, peeled and thinly sliced

1/3 yellow onion, thinly sliced

4 oz. shredded Gruyere cheese

2 teaspoons minced garlic

salt and pepper, to taste

1 teaspoon ground nutmeg

4 tablespoons butter

8 oz. heavy cream

Preheat oven to 350.

Sauté onions over medium heat until translucent. Add heavy cream and garlic. Bring to a simmer, then whisk in nutmeg and butter. Simmer until butter is melted.

Layer sliced potatoes in a casserole dish. Pour cream mixture over and gently shake dish to incorporate. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes to brown top.

Allow to stand for 10 or 15 minutes before cutting.

Brussels Sprouts

1 lb. brussels sprouts, quartered

1/3 cup dried cranberries

1/3 cups walnuts, chopped

1/3 red onion, sliced

1/4 tomato, diced

1 oz. balsamic vinegar

1/2 oz. extra virgin olive oil

1/3 cup Parmesan cheese, to garnish

Heat sauté pan and add oil. Put sprouts in and let cook for about 5 minutes, stirring often. Add onion and sauté 3 more minutes. Add cranberries, walnuts, red onion, tomato, balsamic vinegar and olive oil. Simmer until all ingredients are thoroughly heated.

Place on serving dish and garnish with Parmesan.

Andes Mint Cheesecake: Lexi's On Third

[Your Name Here] — Wed, 04 Apr 2012 16:12:17 +0000

1 1/2 lbs. cream cheese, softened

1 can sweetened condensed milk

2 1/2 cups sugar

3 eggs

1 cup brown sugar

2 tablespoons vanilla extract

2 drops green food coloring

1 bag Andes mint chocolate crumbles

1/2 bunch fresh mint

12 quart heavy whipping cream

1/2 cup sugar

Preheat oven to 325 degrees.

In mixing bowl, add first seven ingredients. Mix just until thoroughly combined. Fold in mints and place in spring form pan. Place in water bath and bake for 90 minutes. Turn off oven but do not open door. Let sit until cool, about an hour.