Tag Archive for: Chives

Mediterranean Pan Roasted Vegetables


Today we have a new recipe that will work just about anywhere. I’ve used it when entertaining at home, at a friend’s house when cooking a shared dinner party and even when camping off road in our Land Rover! It lends itself to being cooked outside, which keeps the house cooler, and somehow increases the flavor…

It takes a bit of time, as this is a slow pan roast recipe, but is easy and you can do other prep or cooking while this is roasting. Total cooking time is around 30-45 minutes. Plan extra, as the flavor from the slow roasting is tremendous, and people will go back for more. That’s good, as this is real and healthy food! This is a perfect counterpart to barbecued chicken or burgers on a warm Spring evening. If you increase the vegetables and add warm fresh bread, this can be a light and healthy dinner in itself.

The eggplant must be fresh, as it can be bitter otherwise. Fresh means picked that day. If fresh is not available, leave it out. If you want an extra flavor, don’t peel the eggplant. This is the perfect showcase for fresh grown, heirloom ingredients, as the flavors will really shine. The ingredients are roasted in this order to bring out their flavors, as well as mingle them with the others. It is worth the time to do it in order!

Mediterranean Pan Roasted Vegetables

Serves 4-6

12 oz potatoes, cut into 1/2  inch cubes with skin on  (Red potatoes are preferred)

2 bell peppers- any color, cut into 1/2 inch squares

1 medium red onion, diced into 1/2 inch squares

1 small eggplant, peeled and cut into 1/2 squares (Only use fresh eggplant to avoid bitterness)

3 or 4 cloves garlic, sliced

4 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp fresh chives

1 tsp fresh rosemary, finely chopped

Salt and freshly ground pepper to taste

A large cast iron pan is best, but a heavy bottomed pan that retains heat well will also work.

Heat pan on medium heat, until thoroughly warm. A pan that is not heated all the way through will cause food to stick. Whisk balsamic vinegar, 2 Tbsp olive oil, basil, oregano, chives and 1/2 tsp rosemary together and set aside.

Add 2 Tbsp olive oil to pan, coat pan well and add potatoes, coating with oil in pan. Roast for 10-15 minutes, turning occasionally until they start to soften. Add onion and bell peppers, along with half of the rosemary and roast for 10 minutes, turning as well. Add eggplant and garlic, roasting for 5 minutes. Drizzle herb/oil/vinegar mixture over vegetables, stir well to coat and continue roasting until potatoes are tender, about 10 minutes more. Serve hot or let cool and store in refrigerator for next day to let the flavors set up and mingle.

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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, and 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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