sign in sign up
<<
Home , Beau Monde seasoning

In January of 2011, a FOOD FESTIVAL was held to show the documentary “FRESH” about sustainable agriculture and sample dishes made by Town cook. Our cooks used: • products from local farms • sustainably raised (hormone free, grass fed, free range, etc.) meats, poultry, and dairy products • organic vegetables and other organic ingredients.

Enjoy! ______

Chicken Ragout with Black Olives (Vicky Taplin and Ben Delancy) From The Food and Flavors of Haute Provence by Georgeanne Brennan Serves 6

1 fryer chicken, about 3 pounds, cut into serving pieces, or a selection of breasts and thighs 1 teaspoon freshly ground 3 tablespoons fresh leaves 1 teaspoon chopped fresh 1 tablespoon extra-virgin olive oil 1½ teaspoons unsalted butter ½ cup minced yellow onion 2 , minced 4 to 6 large, very ripe fresh tomatoes, chopped, or 3 cups chopped canned Roma tomatoes and their juice 2 fresh bay leaves or 1 dried 16 oil-cured black olives * * * * * * * * * * Rub the chicken pieces all over with the pepper, half of the thyme, and half of the rosemary. In a skillet large enough to hold all the chicken pieces in a single layer, heat the olive oil and butter over medium-high heat. When it is nearly smoking, add the chicken pieces. Reduce the heat to medium, and sauté for 2 or 3 minutes until lightly browned. Turn the pieces over and cook for another minute or two to brown on the other side. Add the onion and garlic and continue to cook for another minute or two. Pour the tomatoes over the chicken. Add the bay leaves, and stir in the olives. Cover tightly. Reduce the heat to medium-low and cook until the juices run clear when the thickest part of a thigh is pierced with a knife, about 15 minutes. Remove the cover, increase the heat to medium, and cook for another 5 minutes to reduce and thicken the sauce. Stir in the remaining thyme and rosemary and serve hot. Notes: Brined black or green olives can be used in place of oil-cured olives, and will impart a sharper flavor to the dish. If skinned chicken pieces are used, add 1 to 2 additional tablespoons olive oil to the pan. ______

CORN PUDDING (Margaret Bright) From Joy of Cooking

2 cups fresh, frozen, or drained canned corn kernels 3/4 cup half and half 2 large eggs, well beaten 2 tablespoons butter, melted and cooled 1 tablespoon all-purpose flour 1 cup shredded Monterey Jack, Muenster, or sharp cheddar 1 teaspoon (I omitted the salt because it seemed excessive, and too much salt is unhealthful)

Position rack in center of oven. Preheat oven to 350 degrees F. Butter a 1-1/2 quart (6-cup) baking dish. In a large bowl, combine all ingredients and pour into baking dish. Place baking dish in a larger pan of water (this is a "water bath," and sets the custard). Bake 30-45 minutes or until center of pudding is set. (I baked it about an hour, when a toothpick inserted in the center came out clean.)

I used a Pyrex dish because glass doesn't impart a taste to food. I used unbleached, unbromated flour. The other ingredients were organic; the eggs were "organic" and free- range. ______

GOLDEN HARVEST VEGGIES (Judy McGuire) Adapted from Mark Bittman’s How to Cook Everything

2 branches of fresh rosemary (from my garden, even in winter) 2 med. winter squash (from Twin Springs Fruit Farm) 2-3 red sweet potatoes (from Twin Springs Fruit Farm) 6 or so carrots (from Twin Springs Fruit Farm) Olive oil 3-4 garlic cloves Kosher salt

Preheat oven to 425º F. Peel squash and cut into 1 inch cubes and place in roasting pan Peel bad spots from sweet potatoes and cut in 1 inch cubes and add to pan Cut carrots into 1 inch sections (if very fat, cut smaller) and add to pan Remove leaves from rosemary and scatter on top of veggies Drizzle olive oil over veggies and toss. Sprinkle with kosher salt

Put veggies in oven. Cook for 30 minutes. Then add the garlic and toss and turn the veggies with a spatula. Shake the pan and/or turn veggies with spatula every 10-15 minutes until browned and tender (less than an hour – time depends on how small you chop the veggies). ______

MUSHROOM PASTA (Sally Kelly) (from the Kennett Square Mushroom Festival 25th Anniversary Cookbook) I found the recipe bland and not creamy enough, so I added the second group of ingredients. Unfortunately, Less healthy=more tasty.

Original recipe ingredients: 1 lb (package) whole wheat ziti pasta 3 lbs mushrooms (mix of shitake and “baby bella” and white, from Kennett Square, Penn. “the mushroom capital of the US) 2 leeks 3-4 cloves minced fresh garlic, (more if you like garlic!) 1/3 cup extra virgin olive oil Salt Fresh ground black pepper 2 Tablespoons fresh thyme, finely chopped ½ cup half and half ½ cup dry white wine Grated Parmesan or Romano cheese

Additions: Bon Appetite or Beau Monde (“all purpose” seasoning) ½ stick of butter, melted ¼ cup cream cheese 2/3 cup light sour cream ½ cup Parmesan cheese

1. Wipe mushrooms with a clean damp towel or mushroom brush, remove stems, slice thinly. 2. Prepare leeks: Cut off root end, and a couple of inches from tough tops, and halve lengthwise. Vigorously wash in cold water, separating all the layers to remove dirt. Dry them, and cut into long strips lengthwise, then into pieces about 2 inches long. 3. Cook pasta in boiling salted water until al dente. Drain and set aside. Cover to keep warm. 4. Heat a large deep skillet with olive oil over medium high heat. Add the mushrooms and cook until deeply golden and tender, about 10 minutes. 5. Add leeks to mushrooms along with garlic and season with salt, pepper, and fresh thyme. 6. Cook 3 minutes, more, then add wine. Reduce mixture for 1 minute, then stir in half and half, and heat through. 7. Toss with pasta and serve topped with grated cheese. (Original recipe ends here) 8. Add additional ingredients, generously sprinkling , and stirring in the rest one at time. Pour into a 9x13 casserole dish, and cover generously with more Parmesan cheese. Cover with foil, and cook in 350 degree oven, until heated through OR allow to cool and reheat. ______

ONION CHICKEN (Carla Graeff)

Preheat oven to 350. Clean and pat dry chicken/4-5 lb. rub with little olive oil rub chicken with a mix of about 1 tsp each of sea salt. thyme, and place a medium onion in cavity of chicken place chicken in large enough to hold oven proof pot slice a large onion and scatter around chicken place 1 cup of water in pot cook for about 20 min/lb adding another cup of water about 1/2 way to being done when about done put oven to broil to crisp skin *good thing about this dish is that when done can be simmered or reheated covered on stove top which adds to flavor. ______

RED LENTIL & VEGETABLE SOUP (Good Housekeeping 2007 recipe, tweaked by Mary Anne Hoffman) Makes 4 main-dish servings

1 Tbsp. olive oil 4 medium carrots, chopped 1 small onion, chopped 1 tsp. ground 1 can (14.5-oz.) diced tomatoes (I use kind w/jalapenos) 1 can (14- to 14.5-oz.) vegetable broth (1 ¾ cup) ¾ cup dried red lentils (Dal, available at Whole Foods and Indian grocery stores, also in Giant Food bean section) 1 bag (5 oz.) baby spinach

1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.

2. Add tomatoes, broth, lentils, 2 cups water, ¼ tsp. salt, and 1/8 tsp. ground black pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. CAN DO THIS DAY BEFORE SERVING SO FLAVORS WILL MELD; REFRIGERATE ‘TIL READY TO REHEAT..BY BRINGING BACK TO A GENTLE BOIL, COVERED.

3. Stir in spinach and serve. Makes about 7 ½ cups. ______

ROAST PORK WITH GARLIC AND ROSEMARY (Judy McGuire) Adapted from Mark Bittman’s How to Cook Everything

4-5 pound BONE IN pork loin roast (from Springfield Farms) Many branches of fresh rosemary (from my garden; even in winter) 5 garlic cloves Sprinkling of kosher salt Dabble of olive oil Up to a cup of white wine (I used Sauvignon Blanc)

Preheat over to 450º F

1. Spray roasting pan with cooking spray. Be sure roasting pan is only a little bigger than roast. Do not use rack. 2. Scatter several branches of rosemary on bottom. Lay roast on top, fat side up. 3. Slice up 2-3 cloves of garlic and lardoon the port roast with it (insert into fat & flesh) 4. Chop rest of garlic and the leaves from 2 branches of rosemary (1 Tbl?) and smear over pork roast. Sprinkle salt over roast. Dabble olive oil over roast. 5. Put roast in oven for 15 minutes. 6. Reduce oven to 325º and pour about ½ cup of wine slowly onto roast. 7. Continue pouring a little bit of wine over roast every 15 minutes unless liquid accumulates in bottom, in which case baste the roast with the liquid. 8. Cook for about 1½ hours after turning roast down. Instant read thermometer should register 145º-150º. 9. Take out roast and let it rest for about 15 minutes before slicing. Slice the pork. Drizzle the pan juices over the slices.

______

ROASTED SWEET POTATOES (Improvised by Elizabeth Mumford and Joe Gitchell)

Local sweet potatoes (Even' Star Farm) - diced up Onions - diced up Oil (3 tbs) , salt, pepper (1/2 tsp each) Dried Cranberries (pleasing balance)

Roast at 400F in shallow dish for 45 minutes. Add Cranberries after dish comes out of oven. May substitute butternut squash for sweet potato. ______

SAUTÉED KALE (Debby Litt)

Ingredients: kale, preferably chopped onion, young and tender garlic or shallot with thin stems olive oil Liquid of salt, Kosher or choice: chicken sea broth vegetable pepper broth balsamic vinegar

1. Rinse and dry kale. Chop, if desired. If stems are thick, separate leaves from thick areas of stems and chop stems. 2. Heat @ 2 tablespoons of olive oil in sautée pan. 3. When oil is smoking add chopped onions, shallots, garlic, or combination. Sautée onions or shallots over medium heat until almost translucent. If using garlic cook briefly taking care not to burn it. 4. Add kale to pan. Sprinkle with salt. Stir to coat the kale with oil. Cover pan and allow to steam. 5. After a few minutes add liquid to about 1/4 inch in pan. Cover and allow greens to simmer until stems are soft. 6. Note: Very young and tender greens will need very little, if any, liquid

______

SCRAMBLED (CURRIED) TOFU (Peggy MacGlashan)

1 PACKAGE NASOYA TOFU (SOFT WORKS BEST BUT HARD TO FIND; OTHERWISE USE THE FIRM) Mash well with: 1/4 tsp. 1/4 tsp. 1/4 to 1/2 tsp Morton’s Lite salt 1 tsp. SAUTE the following in 1 tsp. OLIVE OIL for 5 or 6 minutes, ‘til soft: 1/2 RED PEPPER, chopped 1 ONION (1/2 cup) chopped 1 grated CARROT 1 STALK chopped THEN IN THE SAME PAN ADD THE MASHED TOFU TO THE VEGETABLES AND MIX THOROUGHLY: Then sprinkle with 3 oz. grated CHEDDAR CHEESE or cheese of your choice. I used a mix of low fat cheddar and regular cheddar Cover with lid and STEAM FOR 10 MINUTES I SERVE IT WITH WHOLE WHEAT TOAST. ______

Tortilla Espanola (Betsy Johnson)

Directions (more than a recipe, this has “how to” instructions, tips, and pictures) for this yummy potato and egg omelet can be found at this link: http://www.finecooking.com/articles/how-to/spanish-tortilla.aspx

Eggs were from Jehovah Jireh Farm, Dickerson MD

______

SPICY RICE AND KALE (Sally Kelly) (serves 6 as a side dish)

1 lbs Kale (take leaves off of stems) 1 cups white rice (or brown’s ok) ½ medium purple onion, chopped ¼ red pepper, chopped ½ tsp. garlic powder Generous pinch of Cajun seasoning (Tony Chacher’s if you can find it) Olive oil

Boil water, GENEROUSLY seasoned with Cajun seasoning. Cook the kale in boiling water until tender (about 8 minutes), then remove and drain, reserving the liquid. When cooled, chop coarsely.

Use 2 cups of the liquid that the kale cooked in to cook the rice. Bring to boil, add rice, stir in about 1 tbs. of olive oil, then reduce heat and cook for 15 minutes. (45 min. for brown rice.)

While rice is cooking, sautee onions and red peppers in olive oil until onions are clear. Sprinkle with garlic powder and cayenne, and take off heat. Mix together with kale.

When rice is cooked, fold it into with the vegetables. Add more seasonings to taste. Can be made ahead and reheated. Also good served as the base for Louisiana “red beans and rice”. ______

VEGETARI AN CHI LI (Elizabeth Carder) (from the America’s Test Kitchen Healthy Family Cookbook)

Any type of tempeh will work well in this chili. For less “heat” reduce the chili. 4 tsp. canola oil 1 (8 oz.) package lowfat 3-grain tempeh, crumbled into ¼ inch pieces (from Trader Joes) 1 Tablespoon Cumin seeds 2 carrots, peeled and cut into ½ inch pieces 1 onion, minced 1 red bell pepper, stemmed, seeded, and cut into ½ inch pieces 9 garlic cloves, minced 2 Tablespoons 1 teaspoon minced canned chipotle chili in adobo sauce 3 cups water 1 (28 oz.) can crushed tomatoes 1 (15 oz.) can kidney beans, rinsed (or black beans) 1 teaspoon dried oregano 1 cup frozen corn 1 zucchini, seeded and cut into ½ inch pieces (optional) ½ cup minced fresh cilantro 2 Tablespoons fresh lime juice Salt and pepper

1.Heat 1 teaspoon of the oil in a large dutch oven over medium heat until “shimmering”. Add the tempeh and cook until browned, about 5 minutes. Transfer to a plate and set aside.

2. Add the cumin seeds to the pot and cook over medium heat, stiffing often, until toasted and aromatic, about 1 minute. Stir in the remaining 1 tablespoon oil, carrots, onion, bell pepper, garlic chili powder, and and cook until the vegetables are soft, 8-10 minutes.

3. Stir in the water, tomatoes, beans, and oregano, scraping up any browned bits, and bring to a simmer. Reduce the heat to medium-low and cook until the chili is slightly thickened, about 45 minutes.

4. Stir in the corn, zucchini, and reserved tempeh and continue to simmer until the zucchini is tender, 5 to 10 minutes. Stir in the cilantro and lime juice, season with salt and pepper to taste. ______

Chicken Grand Marnier~ (Carla Graeff) Preheat oven to 350.

Clean and pat dry chicken/4-5 lb.

Season in cavity and outside with 1 tsp mixed salt, pepper, and curry.

Roast on roasting rack in oven roasting pan. Cook for about 20 min/lb adding another cup of water about 1/2 way to being done

When about done put oven to broil to crisp skin

Remove chicken from pan and deglaze to make a of pan gravy using a tablespoon of flour and 1 cup of Grand Marnier with a tsp of ground pepper.