Tag Archive for: Thyme

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Lemon-Garlic Infused Olive Tapenade

We did a video in partnership with our local hospital about growing and cooking with herbs. Yavapai Regional Medical Center has created “Your Healthy Kitchen” recognizing and promoting the idea of eating and staying healthy makes a lot of sense.

We talk about some of the easier to grow fresh herbs that do well almost anywhere and in any size container, then use some of those same herbs in making a delicious tapenade or appetizer of olives, capers and herbs to finish the show.

Here’s what herbs and vegetables you could grow in your garden for this recipe – Dill, Parsley, Rosemary, Thyme & Onions

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Red Risotto with Radicchio

Rossa di Treviso Radicchio

Radicchio is a member of the chicory family – along with Endive and Escarole – and is part of the dandelion group. Chicories are thought to help with digestion of rich foods and are often served as sides to hearty winter fare in Europe.

Many folks are familiar with radicchio, endive and chicory as a fall and winter vegetable, but their cool season tolerance makes them ideal for early spring planting as well, either starting the seedlings inside and transplanting once soil temperatures are above 45 – 50°F, or just direct sowing when the soil is above 50°F. They can also be planted in the fall and overwintered in a cold frame or heavy row cover and harvested early next spring.

Here’s what could come out of your garden for this recipe – Thyme, Radicchio and Romano beans!

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Red Risotto with Radicchio
Risotto with radicchio is a very rich and delicious dish that is perfect for the cool spring and fall evenings. Hearty enough to stand on its own as a main course, but also works well with as a unique and delicious side dish.
Ingredients
  • 1/4 cup unsalted butter divided
  • 2 small shallots finely diced
  • 1 tbs. chopped fresh thyme
  • 4 cups thinly sliced radicchio
  • 1 1/2 cups arborio rice
  • 1 1/2 cups cooked Italian beans like Romano
  • 1 3/4 cups dry red wine
  • 3 cups rich chicken stock - can substitute a roasted vegetable stock
  • 1/2 cup Parmigiano Reggiano cheese plus more for topping
Instructions
  1. Melt 2 tbs. butter in a sauce pot over medium-heat.
  2. Add shallots and sauté until soft, about 5 minutes.
  3. Add thyme and radicchio and sauté until radicchio wilts, add rice and toast until slightly browned. Add wine and simmer until liquid is almost evaporated.
  4. Add chicken stock slowly with a ladle and stir the rice occasionally. Continue adding stock and stirring until rice is almost al dente and starts to become creamy.
  5. Add beans and Parmigiano Reggiano cheese to pot and a little more stock if needed. The risotto should be a little soupy.
  6. Stir in the remaining butter and serve in shallow bowls with more Parmigiano Reggiano cheese.
Recipe Notes

A little sautéed diced pancetta is also delicious in this dish. Cook it and remove prior to adding the shallot. Top the finished dish with the pancetta and cheese.

Adapted from La Cucina Stagionale

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Hortopita or Greek Spring Greens Quiche

Hortopita

Hortopita is a savory pie that is stuffed with horta, or edible wild greens such as dandelions, chard, kale, and lamb’s quarters- commonly called spring greens. Horta directly translates as “grass” in Greek, but refers to about 80 different greens growing all over the country. It’s delicious alone (sauteed with lemon and olive oil) but obviously much more savory when feta and filo pastry sheets are used. Hortopita is a cousin of Spanakopita—layers of crispy filo dough stuffed with cheesy, leafy spinach greens.

Here are two separate, distinct recipes for you to try. The first one comes directly from Greece, just outside of Athens and is a modern take on a traditional family recipe used for many years. The second one is from FarmPlate, a wonderful website that connects folks looking for great, locally produced food with those folks that make just such foods. They are “a revolutionary online community that connects farmers, fishermen, foragers, food artisans, restaurants, markets, distributors and foodies everywhere. Our searchable directory of 40,000+ business listings across the country, networking tools and reviews make it fun and easy to find and enjoy real foods near you.”

These are large recipes, as they are usually made daily at the local bakery in large sheets, to be sectioned out for individual portions. Make a large batch, as it will be gone in a couple of days!

Traditional Greek Hortopita

  • 2-3 spring onions, chopped
  • 1/2 Cup extra virgin olive oil
  • 2 lb of various wild or spring greens, chopped (spinach, kale, arugula, sorrel, Swiss chard, fennel, leeks – only the white part – and any other spring green you like)
  • 1 package country style filo dough
  • 2-3 eggs whisked together
  • 4 oz feta cheese
  • Salt and ground pepper
  1. Preheat oven to 350 F.
  2. In a big pan heat olive oil and saute the onions till they are tender.
  3. Add the greens stirring continuously till they are wilted, about 4-6 minutes.
  4. Remove from the heat, add the egg, feta cheese and ground pepper. Careful with the salt since feta cheese is already salty!
  5. Evenly spread 1 Tbs olive oil in a baking pan, then set the filo dough and spread the mixture on it. Cover with the other filo, carefully close the edges and score the surface slightly (the steam from the cooking of the mixture needs to escape).
  6. Spread water and some olive oil on the surface and bake for 1-1/2 hour in the lower position of the oven till the filo takes on a golden color. Remove and let set up for about 15 minutes before slicing and serving.

Makes 3 to 4 servings

Hortopita from FarmPlate

  • 1/2 cup uncooked white rice
  • 4 tablespoons extra virgin olive oil
  • 4 small or 2 large leeks, rinsed well and thinly sliced
  • 2 tablespoons currants
  • 1 teaspoon ouzo, or 1 tablespoon balsamic vinegar or white wine
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • Very generous grinding of black pepper
  • 3 pounds assorted tender greens, such as baby spinach, arugula, beet greens or Swiss chard, stemmed and washed
  • 1 teaspoon grated lemon zest
  • 3 tablespoons butter
  • 1 package filo dough, thawed
  • 8 ounces feta cheese
  • Pinch of grated nutmeg
  1. Preheat oven to 400 F.
  2. Cook rice by adding rice to small pot and covering with 1 cup water. Turn heat on high and bring water to gentle boil. Stir rice well, turn heat down to medium-low. When water level drops to top of rice, stir once more, cover with lid and reduce heat to very low. Rice will be done in 5-7 minutes.
  3. While the rice is cooking, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leeks and fennel, sauteing until they begin to soften, about 5 minutes.
  4. Stir in the currants then add the ouzo, vinegar or wine and cook for a few seconds to evaporate.
  5. Stir in the parsley, oregano, thyme, salt and a generous grinding of pepper. Transfer the leek/fennel mixture to a bowl and set aside.
  6. Return the skillet to the heat. Add two big handfuls of greens and cook, stirring, until they wilt. Transfer to a colander. Wilt the remaining greens in the same manner. Squeeze the excess liquid from the greens then coarsely chop. Sprinkle with the lemon zest and some pepper.
  7. Melt the butter and stir in the remaining 2 tablespoons olive oil. Lightly brush the inside of a 12-inch tart pan with a little of the oil/butter mixture.
  8. Unfold the filo dough and cover loosely with a kitchen towel to prevent it from drying out.
  9. Place 1 sheet of dough in the pan, pushing it into the corners. There will be about 3 inches of overhang. Brush the dough lightly with butter/oil. Add another filo sheet, placing it at a 45º angle to the first sheet. Brush that one as well. Continue stacking (at an angle) and brushing the sheets until you have used 8 sheets to line the pan.
  10. Spread the rice in the pie bottom. Top with the leek mixture followed by the greens. Crumble the feta and sprinkle oil on top. Season with black pepper and a grating of nutmeg.
  11. Top with 8 of the remaining filo sheets, stacking and brushing them as you did the bottom layer. Trim the overhang to 2 inches beyond the rim of the tart pan.
  12. Roll the edges inward, tucking them under. Brush the top with more butter/oil. Score the top into serving pieces using a very sharp knife.
  13. Bake for 15 minutes. Lower the heat to 350ºF and bake for 45 minutes longer. Let rest about 15 minutes before slicing and serving.

Makes 6 to 10 servings

Recipe Tip! The feta cheese is naturally salty, so be careful how much salt you add during preparation.

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Beef, Barley and Root Vegetable Soup

Beef, Barley and Root Vegetable Soup

When Fall arrives, I look forward to thick and hearty soups. Even if the weather isn’t cold and blustery quite yet, a hot bowl of broth-based soup is somehow nourishing for both the body and soul. Serve with fresh cornbread, biscuits or home-baked whole wheat bread and butter, and you’ll understand how family traditions are started. For this soup, I used a beef broth that I’d made earlier this summer with bones from the butcher. We are fortunate to have a real, old-fashioned butcher in our town that understands when I ask for broth bones. Pan roasted with some root vegetables, then slowly simmered for a day and a half- this is a rich, silky broth that has a depth of flavor just not found outside of the home. Well worth the time to make in large batches and frozen until needed!

Using beef, barley and what root vegetables were on hand was the ancient beginning of this soup. You can use any root vegetable that you have, in any combination that you like, and a little or a lot of beef for flavor. Slow simmering for several hours will give the best, richest flavor. Plan on making extra, as this is very popular once people get a taste of it. Great to make on a weekend to have for lunches at the start of the week. This can be a thick or thinner soup, or stew depending on how much liquid you leave at the end of the cooking. Maintain the liquid level for more soup like consistency, or let the barley soak up the liquid for a stew. Feel free to add onion, green beans, peas, beets, celery or any vegetable that will add a hearty flavor to this soup.

 

Beef, Barley and Root Vegetable Soup

6-8 oz Beef, cubed- Roast is best for flavor in slow cooking

1 Qt Beef stock

1/2 Tsp Thyme

1/2Tsp Marjoram

1/2 Tsp Savory

1/2 Tsp Rosemary, fresh picked and chopped

1/2 Tsp Black pepper, best if freshly ground

2 Bay leaves

1/4 Tsp Salt (to taste)

4-6 cloves Garlic, diced

1/2 to 1 Lb Carrots, thickly sliced

1/4 Lb Potatoes, reds, purples or any waxy types

16 oz or 1 can crushed Tomatoes

1 1/2 Cups Barley

Add beef, broth and thyme, marjoram, savory, rosemary, black pepper, bay leaves and 1/2 of the salt to a heavy pot or stockpot and bring to a slow simmer. Once beef is tender- about 30-45 min for 8 oz- add garlic, carrots and potatoes and taste. Adjust salt if needed and add water to keep covered. Continue simmering for 1 hr or until carrots are tender. Add tomatoes and barley, check liquid level and add water if needed, simmer for 45 min to 1 hr until barley is tender but not soft or mushy. It will have a slight crunchy, toothy texture to it.

An alternative method is to brown the beef in 2-3 Tbs Olive oil or butter on medium heat until well browned and deglaze with 1/2 cup red wine. Lower the heat, then add the broth and spices and continue from that point. This will add a richness from the brown/deglazing, along with the wine. Experiment and you’ll soon learn which is your favorite method and ingredients!

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Thanksgiving Turkey and Pumpkin Soup

'roasting the Pumpkins

There are many ways to use the remains of the Thanksgiving turkey. Of course, having a delicious herb-roasted and smoked turkey will leave fewer leftovers, but there are bound to be some no matter what. One of my favorites from childhood is Scrapple, but that is the subject of another post and recipe.

It has been colder here, so soups have been on the menu. Roasted bone and carcass broth based soups are always very satisfying and nutritious this time of the year.  I wanted to share a different take on the re purposing of the noble Thanksgiving turkey in the role of a rich, hearty and extremely satisfying soup. This recipe uses pumpkin, as there is usually some left from making the pies, but any hard shell winter squash will work beautifully. The best flavor will be from a pie pumpkin, not a carving or field pumpkin. Taking advantage of the abundance of vegetables used at the Thanksgiving feast, this soup can be as rich and complex or as simple and straightforward as you wish. You can also make a couple of soups, as once the roasting of the carcass is done there are endless routes one could go with this soup. Roasting the turkey carcass after it has been cooked intensifies its flavors and prepares it for creating the rich stock, which is the base for partnering with the creamy smoothness of the roasted pumpkin.

Thanksgiving Turkey and Pumpkin Soup

For the Stock-

1 Turkey carcass- whole with some meat and skin left on it, or with wings

2 Onions–  quartered

3-5 Medium carrots

5-6 Lbs. Pumpkin, sliced open and seeds removed

1 Bouquet Garni- 2 Dried Bay leaves, 1 small bunch Flat Leaf Parsley, (preferably fresh, dried is ok),  2 sprigs fresh Thyme (dried is ok)

1- 6 Oz. can of tomato paste

 

Roast the carcass on a large roasting pan or heavy baking sheet at 450F for 1  hour. It should be medium brown. Add the quartered onions, carrots, potatoes and pumpkin and roast for 1/2 hour. Other root vegetables can be roasted as well for different flavor dimensions. The vegetables should be soft, slightly darkened and well roasted, while the carcass should be nicely browned and almost falling apart.  Browning the carcass and vegetables in the oven before simmering them in a pot gives the stock a more pronounced flavor and deeper color. Scoop out pumpkin, use 1 Lb now, reserve the rest. Place everything in a large heavy stock pot. Deglaze the roasting pan by adding 2-3 cups of water to the pan on the stove, bring to a simmer and scrape the browned bits loose with a wooden spoon. A cup of red wine with the water to deglaze will add an incredible depth to the flavor. These bits are very concentrated in flavor, called the “stock foundation” by the French. Add to stock pot, along with Bouquet Garni and tomato paste, which adds color and depth of flavor. Cover carcass completely with water- about 10-12 Qts and slowly simmer very gently for a minimum of 10-12 hours. During the first few hours, fat and proteins will rise to the top. For a clear stock- skim the top, but it is not absolutely necessary, as the fats will collect at the top when cooled, and the proteins will remain in the stock.

Once the stock has simmered, allow to cool. Skim fat from top and strain out bones and Bouquet Garni. Mash up remains of vegetables. Bone the turkey, leaving the soft cartilage and bits of meat. You should have a very thick stock, with no whole vegetables showing.

For the Soup-

Remainder of roasted pumpkin

1-2 Lbs leftover Turkey, shredded

6-8 Cups Turkey stock

4 Tbs Butter, preferably unsalted

2 Medium Onions, chopped

4-6 Garlic cloves, minced

2-3 Medium potatoes, cut into medium cubes

15 Fresh Sage leaves, coarsely chopped

Freshly ground Salt and Black Pepper

Fresh cream if desired

In heavy stock pot, preferably cast iron, melt butter over low heat and slowly cook onions for 15 minutes, then add garlic for 5 minutes. Add remainder of roasted pumpkin and bring to a simmer. For a smoother soup, puree pumpkin, onion and garlic mixture now. Return to pot, add potatoes, Turkey and stock. Slow simmer for 30 minutes. Potatoes should be tender. Add ground Salt and Pepper and chopped sage leaves, reserving some for a garnish. Finish simmering for 10 minutes to blend flavors. Add splash of cream to each bowl and  serve hot with fresh bread.

This is always a hit, so I make extra. Enjoy and let us know how yours turns out!

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Cajun Chicken Maque Choux

Chicken Maque Choux is one of the most wonderful, rich and flavorful chicken dishes there is. This has been one of our favorites for years, and is absolutely best cooked at the end of summer, when the corn is rich and ripe with plenty of other fresh vegetables available to round out the chicken and sausage. Fresh vegetables are essential for the complementary flavors, but you can do this with frozen and canned ingredients in the winter. This is one of the reasons to freeze and can your own produce, to be able to capture the taste of late summer in the middle of winter…

“Maque choux” is a Cajun word meaning a dish smothered with fresh corn and tomatoes. This is a stew dish in consistency and needs some liquid in the bottom of the bowls. Provide soup spoons and plenty of fresh bread, as the liquid in the bowls is delicious!

This is the traditional recipe, using the entire chicken, but one can use breasts or thighs if needed. We use Olive oil to cook in, and cast iron as it holds the heat better and adds more flavor, I believe. This is one recipe where the freshest ingredients will really shine. Fresh, local chicken will make this a dish that everyone will remember.

The sausage is optional, as it does add to the richness of the dish. For a lighter dish, use just the chicken. Who cooks Cajun in a lighter way though? Seriously, though, the chicken by itself is very memorable!

Chicken and Sausage Maque Choux

1/4 Cup Vegetable oil or Olive Oil

2 Small fryers, cut up (Can cut into bite sized pieces if desired)

1/2 Pound hot Cajun or Italian sausage links, cut into 1/2-inch slices (Optional)

4 Cups fresh corn cut off the cob, with cob liquid reserved (substitute 16 Oz frozen sweet corn if needed)

2 Tbs fresh heavy cream

3 Cups chopped onion

1 Cup chopped green pepper

2 large Beefsteak tomatoes, coarsely chopped (substitute Italian canned plum tomatoes if needed)

1/4 Tsp dried Thyme

1/4 Tsp dried Basil (or 1/4 cup chopped fresh basil)

1 Tbs finely minced fresh Parsley

2 fresh Thyme sprigs

1/2 Tsp cayenne, or to taste

3 Tsp salt

1 Tsp freshly ground Black Pepper

2-3 Tbs milk, if needed

Heat oil in a heavy 8-10 Qt pot or kettle over medium heat. Season chicken with salt and pepper and brown in hot oil, turning often to brown evenly. When chicken is just starting to brown, add sausage if using, turning often. Reduce heat to low once sausage has started to cook and chicken is almost browned. Add onion and cook for about 15-20 minutes. Add corn, corn liquid and cream, mixing thoroughly.  Add green pepper, tomatoes, herbs, salt and pepper. Lower heat until mixture is just barely simmering, cook for 30-45 minutes. Check progress about every 15 minutes. Chicken and sausage should be very tender, chicken will be almost falling off bones. If dish is too soupy, uncover pot for last 15 minutes. If it is becoming a little too dry, add milk as needed.

Serve hot with fresh bread in soup or gumbo bowls. Make a full recipe, as everyone will go back for more, and it gets better the next day.

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The Versatility of Herbes de Provence

We are back from the Red Rock Lavender Festival, having met some wonderful people and loving the lavender scents for 4 days. While we were there, we picked up some Herbes de Provence and Herbes de Concho that are made at Red Rock Ranch. The high altitude, sparse soil and dry Mediterranean climate play a major part in the intensity of the scent and flavor of the lavender in their Herbes mix.

The amazing thing about Herbes de Provence is the adaptability of the mixture in so many culinary applications- from grilled, roasted or baked meats, to stews, soups and grilled or roasted vegetables, Herbes de Provence adds a depth of flavor and aroma that is unique and heady. Another interesting thing is the broad spectrum of ingredients that make up the Herbes mixture. The basic and classic mixture is equal parts dried Oregano, Thyme, Summer Savory and Lavender buds, mixed well. From this basis several other recipes have evolved, with both individual and regional preferences showing up. Many of the mixtures involve classical, foundation spices that are used in French and classical European cuisines. Some will argue that the essential ingredient is Lavender, while others will say that it’s exclusion does not lessen the mixture, and even enhances it in certain dishes. I’m not going to get into that argument, but will say that the Provence region is world famous for its Lavender, thus its inclusion into the Herbes de Provence.

This is the time of year to start selecting, harvesting and drying your garden herbs for the coming year. Rosemary has starting blooming and is incredibly fragrant now, as is Sage, Oregano, Basil, Thyme and almost all of the culinary herbs.  Selecting the best leaves from the herbs and drying them in small batches starting now gives you plenty of time to accumulate the volume of dried herbs needed to not only have enough for general cooking, but will give you enough to make some mixtures that use foundational herbs without depleting your stocks. Starting now also gives you the time to do smaller batches, being more selective in quality instead of having to just pick what is available to do a large, rushed batch later in the Fall as the weather starts shutting the garden down. Ask me how I know… Plus it’s wonderful to improvise tonights dinner from the herbs and vegetables picked today from your garden!

The following recipes should be considered a starting point, not the definitive, final recipe. Use your tastes and flavor combination preferences as a guide, and adjust amount and types of herbs accordingly. How else do you think that so many variations on the theme evolved?

I will share several other recipes for the mixture below, as well as some ideas for using them. Dried herbs are important, as fresh herbs will lose their flavor in about 20 minutes of cooking.

Classic Herbes de Provence

Equal parts of the following dried herbs:

Oregano

Thyme

Summer Savory

Lavender buds

Mix well and store in an air tight container. Keeps for 3-6 months, depending on humidity and temperature.

Variations on Herbes de Provence

1 tsp thyme
1 tsp summer savory
1/2 tsp lavender buds
1/4 tsp rosemary
1/2 tsp oregano or basil (or both)
1/4 tsp sage

1 tsp marjoram
1 tsp basil
2 tsp thyme
1 tsp summer savory
1/2 tsp lavender buds
1 tsp rosemary
1/2 tsp fennel
1 tsp oregano


2 tsp thyme
1 tsp basil
1 tsp marjoram
1 tsp French tarragon
1 tsp rosemary
2 tsp summer savory
1 tsp fennel seeds
1 tsp lavender buds


1 tbs thyme
1 tbs chervil
1 tbs rosemary
1 tbs summer savory
1 tsp lavender buds
1 tsp tarragon
1 tsp marjoram
1/2 tsp oregano
1/2 tsp mint
2 powdered or chopped bay leaves


You can crush the mix prior to adding it to olive oil for a marinade or dressing. Add in crushed dried red chiles for a new taste dimension. Mix with homemade mayonnaise for a real taste treat.

Herbes de Provence/ Bleu Cheese Burgers

Mix lean hamburger meat with high quality Bleu cheese at a ratio of 3/4 meat to 1/4 cheese. Form into patties, dust liberally with Herbes de Provence mixture that has  been crushed with fresh ground black pepper and salt, let sit for 20 minutes and grill till done.  Make sure to make extras!

Marinated Herbes de Provence Steaks

The flavors will really be enhanced if you use grass fed beef.

1/2 cup extra virgin olive oil

1/4 cup Herbes de Provence

1 tsp fresh ground black pepper

1/2 tsp salt

Mix ingredients well, coat both sides of steaks, let sit covered for 30 minutes to 1 hour. Grill to taste. Optional- make 1/2 recipe extra to top steaks when served. Can add sprinkle of Gorgonzola cheese to top of hot steak as well.

Herbes de Provence Garlic Bread

1/4 cup Herbes de Provence

1/2 cup softened butter

3-6 large cloves freshly minced garlic

Fresh sourdough bread

Mix Herbes with butter and garlic. For more garlic flavor- use more cloves. Optional- roast the peeled garlic cloves prior to mincing for a richer, mellower flavor. Lightly spread butter on both sides of thickly sliced bread, bake in 400F oven for 3-5 minutes or until just turning golden brown.

Hopefully you can start to see the versatility of the magical Herbes de Provence. You are only limited by your tastes and creativity!

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Herb and Vegetable Roasted Chicken with Buttermilk Biscuits

This is a great dinner for family or friends, and it doesn’t have to be Sunday. A whole roast chicken makes for an impressive tableside presentation followed by a delicious meal and the tender, tasty leftovers can be used for several other dishes, if there are any left!

For faster, more even roasting, cut the backbone out of the chicken with poultry shears or heavy duty kitchen shears. This allows the bird to lay flat in the roasting pan. Keep the backs in a freezer ziplock until you have several, then make chicken stock with the giblets, diced onions and celery, aromatic herbs such as savory, rosemary, thyme, salt and pepper and a bay leaf in a couple quarts of water. Bring to a boil, then simmer for a minimum of two hours, longer is better.

Pair this with some fresh homemade biscuits and you’ve got a proven winner! We found a great restaurant in the little town of Boulder, Utah called Hell’s Backbone Grill that makes the absolutely best biscuits that we’ve ever tasted! They are easy and quick to make and are positively addictive. We always make a double batch if we want any for the next couple of days. You can use the hot oven for both roasting the chicken and baking the biscuits.

Make sure to include plenty of vegetables, as they roast up well and balance out the rich roasted chicken flavors.

Herb and Vegetable Roasted Chicken

3-4 Lb chicken

1 lemon, halved

Fresh rosemary

Fresh thyme

8 cloves garlic, peeled and crushed

2 Tbsp butter, softened

Salt and fresh ground black pepper

4 small red onions, halved

8 small potatoes, halved

4-6 medium carrots

4 medium parsnips, peeled

Extra virgin olive oil

Heat oven to 450F. Rinse chicken, pat dry with paper towels. Place chicken in a large roasting pan or skillet. Cast iron is best.  Squeeze lemon juice to cover chicken then put lemon halves, rosemary, thyme and 4 cloves of garlic into cavity. Rub chicken with butter, sprinkle with salt and pepper. Arrange remaining vegetables around chicken and brush with olive oil, season lightly with salt and pepper.

When oven is hot, roast for 15-20 minutes, then bast chicken with pan juices. Reduce heat to 375F and continue to roast for about 45 minutes more, basting every 15-20 minutes until skin is crisp and golden. Remove from oven, cover with lid or foil for 10-15 minutes (while biscuits are cooking) and let rest before carving. When removing chicken, reheat oven to 450F. By the time you are ready to bake the biscuits, the oven will be at temperature.

Black Powder Buttermilk Biscuits

This is our all time favorite biscuit recipe! You must have two things to be successful here- a hot oven and cold dough. These are made and bake quickly, so get everything ready before you start.

3 Tbs cornmeal

2 1/2 Cups flour

1 1/2 Tsp salt

1/2 Tsp baking soda

1 Tsp baking powder

1/2 tsp course black pepper

1 Tsp sugar

1 stick (1/4 Lb) butter- cold- cut into 1/2″ chunks

1 Cup buttermilk or substitute 1 cup milk with 2 tsp lemon juice

Adjust rack to middle position of oven, lightly oil cookie sheet or use a nonstick spray. Sprinkle 2 Tbsp over surface.

It’s best to use a food processor for the next two steps, then lightly knead the dough by hand or in a stand mixer. It makes for better biscuits!

Add flour, salt, baking soda, baking powder, pepper and sugar in food processor bowl, pulse 5-7 times with cutting blade to mix. Next, add butter chunks and run until mixture resembles coarse crumbs. This can be done with 2 knives and some patience. Transfer to stand mixer bowl.

Using low speed, fold mixture in while slowly pouring buttermilk over top. Mix well until dough is sticky and moistened through, with no dry patches. Turn dough onto lightly floured worktop, using floured hands to prevent dough from sticking. Using knife or bench scraper, cut dough in half and stack one piece on top of the other. Flatten with rolling pin, but don’t over do it. Repeat cut, flatten and stack for 3 more times. Add small amounts of flour necessary to keep everything from sticking. Dough will be very moist- as it should be.

Transfer dough to cookie sheet. Roll to about 1 inch thick, then cut into squares about 2×2″. Sprinkle with remaining 1 Tbsp cornmeal. Bake until golden brown, about 12-15 minutes.

Serve with the roasted chicken and enjoy!

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A Tale of Two Onion Soups

It has been cold here, much colder than in the past several years, so I’ve been making some great cold weather dinners. Onion soup is one of the classic cold weather dishes- rich and hearty in flavor and aroma. We bought a cazuela at The Spanish Table in Sante Fe this past September, and I love cooking with it. You can use it over a direct, but low, flame on the stove-top. This saves the time of soaking the clay pot, loading it with the ingredients, putting it into a cold oven and then turning it on. The warm up time of the oven greatly increases the cooking time, as the clay pot needs to come up to temperature slowly to avoid cracking. Not so with the new cazuela! It is glazed and has been high fired, so is ready for action. I’ve done several pots of slow cooked beans that are heavenly, as well as some other soups and stews. Today is about the onion soups, though…

For several years now I have faithfully cooked the French Onion Soup recipe from the Le Cordon Bleu Home Collection cookbook, and as you would expect, the results are fabulous. It does take some time and preparation, but the results are wonderful. If you have any desire to learn even a small part of the French traditional cooking, and the techniques and reasons behind the techniques- get this cookbook!

This time, I didn’t have quite all of the ingredients or the time or maybe the inclination to spend over an hour at the stove. So I started looking for a good but tasty alternative to the hallowed French Onion Soup.

And found it in a Southwestern recipe from the Roaring Fork restaurant in Scottsdale, AZ. The premise of the restaurant is “Upscale Campfire Cooking”. In Scottsdale.

The thing that I like is that most of the cooking is done in cast iron. Wonderful stuff, lasts forever and if seasoned correctly can cook anything. I tried it, with some modifications that I’ll share, along with the original recipe so you can make both and see for yourself which you like best. Both are great, with different flavors and different approaches.

Here goes-

French Onion Soup from Le Cordon Bleu Home Collection cookbook.

3 Tbs unsalted butter

1 small red onion, thinly sliced- Rossa de Milano is perfect here

3 white onions, thinly sliced

1 clove garlic, finely chopped

3 Tbs all purpose flour

3/4 cup white wine

6 cups brown stock- (I used Better Than Bouillon– beef flavor.)

1 bouquet garni- (Leek outer wrapper, bay leaf, sprig of thyme, celery leaves, few stems of fresh parsley tied together)

1 Tbs Sherry

12 thick slices French baguette

1 1/2 cups finely grated Gruyere cheese

Melt the butter in a large heavy bottomed saucepan over medium heat. Add the onions and cook for about 20 minutes, stirring often, until caramelized and dark golden brown. This is the most important step, as the color of the onions at this stage will determine the color and the ultimate flavor of the final soup!

Stir in the garlic and flour and cook, stirring constantly for 1-2 minutes.

Add the white wine and stir the mixture until the flour has blended in smoothly. Bring to a boil slowly, stirring constantly. Whisk or briskly stir in the stock, add the bouquet garni and season to taste with salt and freshly ground black pepper. simmer gently for 30 minutes, then skim the surface of any excess fat if necessary. Add the sherry to the soup and adjust seasonings to taste.

To make the croutes, toast the French baguette slices until dry and golden on both sides.

Ladle the soup into warm flame proof bowls and float a few croutes on top. Sprinkle the top of each bowl with Gruyere cheese, place under preheated broiler until cheese melts and turns golden brown. Serve immediately.

Serves 6 as a first course. Double ingredients for main course.

The first thing I would say is to use heirloom, locally grown onions and garlic, as the flavor will be exponentially better- fresher, deeper and with more dimension than onions and garlic that have been grown and shipped halfway across the country, having sat for who knows how long before you bought them. Don’t believe me? Please try it both ways, and let me know!

You will be sold on the first bite of the local soup…

If you haven’t ever tasted truly hand made from scratch French Onion Soup, you are in for a taste treat. It is heavenly on a cold winter’s evening with some fresh made bread and butter on the side, with a glass of wine.

Very satisfying.

Worth the time to make it.

Shiner Bock Onion Soup from The Roaring Fork restaurant, Scottsdale AZ

3/4 cup chopped bacon- smoked is better, imparts a depth to the overall flavor

6 cups finely sliced yellow onions- Walla Walla or Sweet Spanish Utah are great

1 Tsp minced garlic- a robust flavor will stand up to the chiles and beer

1 Tbs finely chopped serrano chile- optional. I used 1 chopped Chipotle en Adobo chile; great flavor and smokieness

3 Tbs butter

1/4 cup flour

1 12 oz bottle of Shiner Bock or light microbrew ale

4 cups veal or chicken stock- again I use Better Than Boullion- chicken flavor

Salt and fresh ground black pepper to taste

Pinch of cayenne pepper

Cook the bacon until crisp in medium hot cast iron pot or heavy deep saucepan. Reduce heat to medium low, add onions, stir well and cover. Cook for 10-12 minutes then add garlic, chile and butter. Stir until onions begin to caramelize, about 10 minutes.

Add flour, stir to thicken and do not allow to stick to bottom of pan/pot. Once flour has blended in, add beer and stir to completely mix in. Increase heat, slowly bring to a boil and add stock. Return to a boil, then reduce heat to low and simmer the soup for 5-10 minutes.

Season to taste with salt and pepper, simmering until the beer has smoothed out and incorporated with other flavors- about 10-15 minutes. Soup should just be starting to thicken. Add pinch of cayenne, stir in well.

Ladle into warm soup bowls and serve immediately.

The flavor of this is completely different, but incredibly delicious. It is easier to make and do something else in the kitchen, as you are not over the pot for most of the time. I used a Chipotle en adobo chile, chopped fine and added some extra adobo for the smoky flavor and it was a great addition. A smoked bacon adds a lot of flavor as well. I doubled the garlic, as it roasts in the onion mixture and mellows its flavor.

Again, a locally grown garlic and onion will make all the difference in the world with both of these soups.

I’m hesitant to experiment too much with the French Onion Soup, as it is an established classic, and also the flavor is so definite and distinct that to start to change it might result in something less than where we started. The Shiner Bock Onion Soup I will most definitely experiment with, as the flavor is wonderful, but almost begs to be taken in a new direction, as the flavor is bold and new.

I could see adding some purple or fingerling potatoes to the mix at the point where the stock is added and brought back to a boil. The texture of the purple potatoes will thicken the soup, as they will cook into it quickly, while the flavor will add a completely new dimension. Fingerlings won’t cook into the soup nearly as much, but will add a nutty creaminess that I think would be amazing. The combination of bacon, onions and really flavorful potatoes would make this pretty much a one dish winter meal with some fresh hearty sourdough bread, butter and a dark beer.

So there you have it, a trans continental journey with the simple ingredients of onions. The flavors are almost as distant from each other, yet perfectly wonderful in each separate way.

Please try these and let me know what you think!

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3 Great Heirloom Pumpkin Recipes

Connecticut Field Pumpkin

Here’s 3 great heirloom pumpkin recipes that we have used and enjoyed. Too often people think of pumpkin in a strictly Halloween or pumpkin pie way, when there are so many other unique and wonderfully tasty ways to enjoy it. Pumpkin is not only a fall or winter vegetable, but can be frozen or stored in a cold cellar environment for several months, in addition to the traditional canning. Please try these, enjoy and tell us what you think!

Here’s what could come out of your garden for this recipe –  Pumpkin, Leeks and Thyme!

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Pumpkin Soup with Chipotle Chile
This Southwestern recipe is a favorite of mine, as it is so unexpected yet delicious that everyone comes back for more. Vary the amount of chipotle, as a little gives a seductive smoky flavor and a little more adds some heat. Pie pumpkins will give a sweeter taste, but any heirloom pumpkin will give a rich, deep flavor once it is roasted. Any firm winter squash, such as acorn or butternut can also be used in addition or substitution for the pumpkin. You won’t believe how wonderful the flavor of fresh roasted pumpkin is! Do not use canned pumpkin, it will give the soup a canned flavor. Freeze extra soup in small quantities.
Servings: 10
Ingredients
  • 3 Lbs pumpkin
  • 3 Tbs unsalted butter
  • 3 Leeks white parts only-finely sliced
  • 2 large shallots minced
  • 5 scallions finely sliced
  • 1-2 garlic cloves minced
  • 2 Tbs fresh ginger minced
  • 1 Tbs pureed chipotle en adobo
  • 8 cups rich chicken stock- can use 4 cups stock and 4 of water for lighter flavor
  • 3 Tbs fresh thyme leaves or 1 Tbs dried
  • 1-2 cups heavy cream to taste
  • Salt and fresh ground pepper to taste
Instructions
  1. Cut pumpkin in half, scrape out and save seeds, peel and cut into 1 inch cubes on heavy cookie sheet or roasting pan. Roast in oven at 400F for 20-30 minutes. If skin is very tough, add 1/4 cup of water to pan while roasting.
  2. Saute leeks, shallots and scallions in butter in a large heavy pot for 10 minutes.
  3. Add garlic, ginger and chipotle en adobo, cook for 2 more minutes.
  4. Stir in the pumpkin, stock and thyme.
  5. Slow simmer for 45 minutes, until pumpkin is very soft.
  6. Puree in small batches in blender or food processor and return to pot.
  7. Add cream, taste for seasoning and add salt/pepper as needed.

Here’s what could come out of your garden for this recipe – Pumpkin, Onions, Chile, Cumin, Chives!

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Warm Pumpkin Salsa
This is served on top of a flan or baked custard dessert, but can be used with many dishes as a counterpoint or accompaniment. Sweet, yet savory and a little spicy, this is another unusual use of pumpkin that wows friends and family. Everyone raves about this warm salsa, the time of year it is served and comes back for more. I even think it's pretty good over some real vanilla bean ice cream! Make a trial batch to see how the flavor evolves, then make extra when preparing for friends and family. It will go quickly!
Servings: 4
Ingredients
  • 2/3 cup small diced fresh pumpkin
  • 1/3 cup small diced tart apple- Granny Smith etc.
  • 2 medium red onions diced small
  • 1 1/3 Tbs coconut or olive oil
  • 1/3 cup Marsala wine
  • 1/4 Tsp fresh ground nutmeg
  • 1/4 Tsp ground red chile
  • 1/4 Tsp fresh ground cumin
  • 1/4 cup orange juice
  • 2-3 Tbs brown sugar
  • 1 Tbs apple cider vinegar
  • 2 Tsp minced red jalapeno chile- can use green jalapeno
  • 1 Tbs chopped chives
  • 2 Tbs roasted/salted pumpkin seeds
  • Salt and pepper to taste
Instructions
  1. Saute the pumpkin, apple and onion in canola oil in a heavy pan over medium heat until onion is slightly browned.
  2. Deglaze the pan with Marsala wine.
  3. Add spices, orange juice and brown sugar, cook over low heat until most of liquid has evaporated.
  4. Add apple cider vinegar, reduce slightly.
  5. Remove from heat, add jalapenos, chives and pumpkin seeds.
  6. Taste for seasoning, add salt and pepper as needed.

Here’s what could come out of your garden for this recipe – Pumpkin, Onions and Sage!

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Pumpkin Soup with Sage
Simple yet rich in flavor, savory, hearty and deeply satisfying this pumpkin soup will do justice as an introduction to the Christmas meal. With the addition of meat such as turkey or ham, preferably smoked, this becomes a one dish main course that teams wonderfully with hot homemade biscuits.
Servings: 6
Ingredients
  • 1 small pumpkin- about 5 lbs.
  • 4 Tsp extra virgin olive oil
  • 6 Tbs unsalted butter
  • 2 medium yellow onions finely chopped
  • 2 cloves garlic minced
  • 4-6 cups chicken stock
  • Salt and freshly ground pepper
  • 18 fresh sage leaves and 1 cup vegetable oil for frying
  • 9 shallots halved lengthwise
Instructions
  1. Quarter, seed and peel pumpkin, rub with olive oil and roast on baking sheet in 350F oven for 30 minutes, or until soft. Allow to cool.
  2. In a heavy stock pot, melt 4 Tbs butter, then brown onions and garlic over medium heat for about 15 minutes, or until onions are soft.
  3. Add pumpkin to mixture, continue cooking for 5 minutes. Add chicken stock and slow simmer for 30 minutes.
  4. Puree soup in food processor or blender until just smooth.
  5. Return to pot, thinning with water if too thick. Keep soup warm on lowest flame and heat diffuser if needed.
  6. Heat vegetable oil and fry sage leaves until just crisp and drain on paper towels.
  7. Add to soup and keep warm.
  8. Drain oil, melt remaining 2 Tbs butter over medium heat and cook shallots until soft and golden, about 15 minutes.
Recipe Notes

To serve, ladle soup into individual bowls and distribute 3 sage leaves and 3 shallot halves into each bowl.

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