PICKLED CARROTS

PICKLED CARROTS
Scant 2 cups baby carrots, cut into small sticks
1 SMALL red chili,
1/2 cup champagne vinegar
1/2 cup water
1 LARGE clove garlic, FINELY minced
1 teaspoon sugar
1 teaspoon coriander seeds
1 teaspoon mustard seeds, (optional)
2 teaspoons sea salt

  • Place carrots and chile in a pint size mason jar.
  • In a saucepan bring the vinegar, water, garlic, sugar, coriander seeds, sea salt and mustard seeds (if using) and bring to a SLOW boil.
  • Pour vinegar mixture over carrots.
  • Cool 15 minutes.
  • Seal and refrigerate.

SMASHED SUNCHOKES with TARRAGON BUTTER

SMASHED SUNCHOKES with TARRAGON BUTTER
1 pound sunchokes, rinsed, peeled and trimmed of any dark spots
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter
1 tablespoon FRESH tarragon leaves
Finishing salt

  • 
In a medium saucepan, cover sunchokes with 1 inch cold water.
  • Season generously with salt. The water should taste nicely salted, as if you were seasoning soup.
  • Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
  • Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; DO NOT OVERCOOK.


  • Drain sunchokes in a colander.
  • When cool enough to handle, place sunchokes on work surface or cutting board and “smash” enough to flatten, but not break them apart with a heavy skillet. 


  • In a large cast iron skillet, heat oil over medium heat until shimmering.
  • Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes.
  • Flip sunchokes, then add butter to the pan and allow to melt.
  • Add half of the tarragon leaves to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

  • Transfer sunchokes to a serving plate and spoon the tarragon butter on top.
  • Garnish with remaining tarragon leaves and sprinkle with flaky salt.
  • Serve immediately.

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

Adapted from Marley Spoon’s Eliza Winograd

FRESH ground sea salt & black pepper
1 tablespoon avocado oil
1 + 1 + 3 tablespoons butter
1/3 cup Parmesan cheese, divided
2-3 cups potato gnocchi
1 tablespoon FRESH thyme leaves
2 tablespoons FRESH sage, chopped
1/3 cup chopped pecans
1 shallot, FINELY chopped
1 sweet potato, peeled and diced

  • You have to time this just right so that the gnocchi are not done too quickly. Fill a large pot with salted water and bring to a boil.
  • Add gnocchi to boiling water and cook, stirring, until tender and most of the gnocchi float to the top, 2–3 minutes.
  • Reserve 1 cup cooking water; drain gnocchi and return to pot.
  • Heat 1 tablespoon oil in a large skillet over medium-high.
  • Add chopped pecans and sage. Cook, stirring, until nuts are golden brown and fragrant, 2–3 minutes (WATCH CLOSELY)
  • Using a slotted spoon, transfer sage and pecans to a paper towel-lined plate to drain. Season with a little salt.

  • Heat 1 tablespoon oil and 1 tablespoon butter in same skillet over medium-high.
  • Add sweet potatoes and a pinch of salt and pepper. Cook, stirring, until browned and almost soft, about 7-8 minutes.
  • Add 2 more tablespoons butter, thyme leaves and shallots. Cook, stirring, until shallots are softened and butter is browned, 2–3 minutes more.
  • Add reserved cooking water and most of the Parmesan. Cook over medium-high, gently stirring, until sauce is thickened, about 2 minutes.
  • Fold in MOST of the pecan mixture. Season to taste with salt and pepper.

  • Sprinkle with remaining crispy pecans, sage and Parmesan.
  • Serve immediately.

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon FRESH, FINELY chopped tarragon
FRESH ground sea salt and black pepper
1 cup baby carrots, halved
1 LARGE sweet onion, cut into thin wedges
3-4 beets, peeled and chopped
3-4 red potatoes, cut into large chunks
1 lemon, THINLY sliced
1 pound boneless, skinless chicken tenders
1/2 pound grilled medium rare flank steak, rested and cut into bite sized chunks
1/4 pound salt pork, diced (or substitute 4 slices thick bacon)

  • Preheat oven to 375° or grill to medium heat.
  • In a small skillet rendered salt pork or bacon until ALMOST crisp.
  • Add butter, tarragon, garlic, salt and pepper in a small saucepan and simmer until melted and well blended.
  • Toss veggies and lemon slices with the melted butter mixture. Drain veggies, reserving butter mixture.**see note
  • Arrange 4 large (12×16 or so) pieces of foil on the counter top.
  • Spray with non-stick cooking spray.
  • Divide veggies evenly among the foil pieces.
  • Toss chicken tenders with the drained butter and arrange evenly on top of veggies.
  • Drizzle any remaining butter on top of each packet.
  • Bring the edges of the foil up, folding a couple times to seal, but leaving air space.
  • Bake or grill 50 minutes until chicken is cooked through and veggies are tender.

NOTE: If you would like to prepare this in advance as I have many times, cut the chicken tenders into thirds.  Then toss to coat well all the meats and veggies with the butter mixture in a large mixing bowl.  Cover tightly and refrigerate until ready to prepare foil packets.

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI
2 tablespoons unsalted butter
1 large VIDALIA onion, THINLY sliced
2 to 3 cloves garlic, minced
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
FRESH ground sea salt and black pepper
1 1/2 cups grated Fontina cheese – about 8 ounces
1 cup grated Parmesan – about 5 ounces
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

  • Preheat the oven to 450 degrees F.
  • Spray a LARGE 18X13, rimmed baking sheet with non-stick cooking spray.
  • Melt the butter in a large sauté pan over medium heat.
  • Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
  • Layer half of the potatoes, shingle style in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered.
  • Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan.
  • Spread the caramelized onions evenly over the top.
  • Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
  • Turn the heat to medium under the sauté pan.
  • Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a SLOW simmer.
  • Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining Fontina and Parmesan.
  • Cover the baking sheet with foil and bake for 15 minutes.
  • Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes.
  • Let the cool for 15 minutes before serving.

BUTTERNUT SQUASH, BACON and APPLE HOT DISH

This is a Molly Yeh recipe from Girl Meets Farm. I normally love her recipes and experimenting with new things, but this one needed some serious tweaking to make it right.

BUTTERNUT SQUASH, BACON and APPLE HOT DISH
FILLING
3/4 pound thick-cut bacon
2 large purple onions, chunky thin wedges
2 pounds 1 small butternut squash, seeded, peeled and chopped into small 1/2-inch cubes
6 sprigs fresh thyme, stems removed
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1/8 cup white wine
1/2 cup vegetable broth
2 3 large Honey Crisp Granny Smith apples, chopped into 1/2-inch cubes

  • In a LARGE cast iron skillet cook bacon until crisp. Remove to paper toweling for draining.
  • Drain half the bacon grease from the skillet, leaving just enough to coat the skillet.
  • Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes.
  • Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper, stirring occasionally, about 8-10 more minutes.
  • Add the wine and broth.
  • Roughly chop the bacon and add it to the skillet along with the apples.
  • Bring the mixture to a SLOW boil, then reduce the heat to low and simmer for 10-15 minutes, while you make the biscuits.

BISCUITS
2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
14 tablespoons unsalted butter, cold and cubed
1/4 cup heavy cream
1 large egg, lightly beaten
FRESHLY ground black pepper

  • Preheat the oven to 425°.
  • Whisk together the flour, baking powder and salt in a bowl.
  • Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal.
  • Mix in the cream until the mixture comes together to form a dough.
  • Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed.
  • Turn off the heat before dotting the top of the skillet with the biscuits.
  • Brush the biscuits with the beaten egg and top with black pepper.
  • Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes.
  • Remove from oven and serve right from the skillet!

NOTE: 

  • NEXT TIME I will change the apples to Granny Smiths and add an extra apple and decrease the squash.  Hubby wants me to trade the squash altogether for potatoes or Brussels sprouts.
  • This recipe also works well with “cheater” biscuits from the dairy case 😀

SCALLOPED POTATO TURNIP GRATIN

SCALLOPED POTATO TURNIP GRATIN
4 tablespoons butter
2 green onions, sliced thin
1/4 cup WONDRA flour
1 pound turnips, peeled and thinly sliced
1 pound YUKON gold potatoes, thinly sliced
2 1/2 cups heavy whipping cream
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 tablespoon chopped FRESH oregano
1/3 cup chopped Italian Parsley
2 cloves garlic, minced
1/2 cup FRESH grated Parmesan cheese

  • Preheat oven to 350°.
  • LIGHTLY spray sheet pan with non-stick cooking spray.
  • Alternately layer turnip and potato slices.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Repeat with a second layer and sprinkle again with FRESH ground sea salt and black pepper.
  • In a skillet melt the butter.
  • Add the green onions and saute 30 seconds.
  • Whisk in flour until smooth.
  • Add garlic, thyme, oregano, parsley and heavy whipping cream, cooking until thickened.
  • Pour sauce over potatoes and turnip, smoothing evenly.
  • Top with Parmesan cheese.
  • Bake 25-30 minutes until cooked through and golden.

HONEY MISO FISH FILLETS & CAMP CARROTS

HONEY MISO FISH FILLETS & CAMP CARROTS
HONEY MISO FISH FILLETS

4 tablespoons QUALITY honey
3 tablespoons white miso paste
1 tablespoon water
3 tablespoons Bragg’s liquid aminos
2 tablespoons sake or dry white wine
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
4 5-6 ounce fish of choice fillets* (SEE NOTE)

  • In a small saucepan mix the honey, miso and water, whisking until smooth. Bring to a SLOW boil, simmering until dark golden.
  • Remove from heat and whisk in soy sauce, white wine, liquid aminos, rice wine vinegar and sesame oil.
  • Divide mixture in half.
  • Add half to ziploc bag along with fish fillets and marinade overnight.
  • Reserve other half for next day.

NEXT DAY

  • Preheat oven to 475°.
  • Add reserved marinade to cast iron skillet and heat over medium-high heat until it begins to bubble.
  • Add fillets skin side up and brush with marinade.
  • Transfer cast ion to oven for 5-10 minutes until golden in color and fish is flaky.
  • Flip fillets and plate.
  • Spoon remaining sauce over fillets and serve immediately.

NOTE: COD, SALMON, HALIBUT OR SWORDFISH WORK BEST.

CAMP CARROTS
3 cups sliced carrots or baby carrots
1/4 pound crisp crumbled bacon
3 tablespoons butter
2 tablespoons packed brown sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and tri-color pepper

  • In a 2 quart saucepan add carrots and enough water to cover.
  • Bring to a FULL boil, reduce to medium and cook 10 minutes until carrots are crisp tender.
  • Drain well.
  • Add butter, brown sugar and honey to pan, mixing well.
  • Add carrots and season to taste with FRESH ground sea salt and tri-color pepper.
  • Cook over medium heat, stirring occasionally until heated through.
  • Add bacon pieces and serve immediately.

POLYNESIAN CARROTS

POLYNESIAN CARROTS
2 1/2 tablespoons sweet cream butter
2 cups sliced carrots
FRESH ground sea salt and black pepper
3 tablespoons golden raisins
1 small can crushed pineapple, well drained
1 tablespoon QUALITY honey

  • Melt butter in a saucepan over medium heat.
  • Add carrots and seasonings.
  • Cover and cook 10 minutes, stirring occasionally until carrots are tender.
  • Stir in pineapple and honey, sauteing 2-3 minutes until heated through.
  • Serve immediately.

CARROTS & APPLES

CARROTS & APPLES
2 pounds carrots, baby or 2 large carrots cut into 1 inch pieces
6 granny smith apples, peeled, cored and sliced
1/4 cup QUALITY honey
1 tablespoon Whiskey
1 tablespoon molasses
2 tablespoons butter, cut into chunks
FRESH ground sea salt and black pepper, to taste
Sprinkle of paprika

  • Spray crock pot insert with non-stick cooking spray.
  • Layer carrots on bottom of crock pot.
  • Add apple slices over carrots.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Whisk together the honey, whiskey and molasses.
  • Drizzle honey mixture over top.
  • Randomly place butter chunks.
  • Cover and cook on low 3-3 1/2 hours or until carrots are fork tender.

BALSAMIC CHARRED GARLIC CARROTS

To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp.  Flavored balsamic vinegars work well also.  Tonight I used a pineapple coconut white balsamic vinegar.

BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar

  • Heat butter and oil in a non-stick skillet over medium high heat.
  • Add carrots and garlic, stirring to coat well.
  • Cover and simmer 5 minutes until carrots begin to soften.
  • Uncover and continue to simmer until carrots begin to char.
  • Add balsamic vinegar and stir to coat well.
  • Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.

BRAISED GREEN BEANS & POTATOES

BRAISED GREEN BEANS & POTATOES serves 6

1 teaspoon avocado oil
2 strips bacon, chopped
2 shallots, halved and sliced thin
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 cups chicken stock
FRESHLY ground sea salt and black pepper, to taste
1 1/2 pounds small red and/or white potatoes, with a strip peeled around the centers
1 pound green beans trimmed and sectioned

  • Cook bacon over medium high heat until crispy.
  • Remove bacon from grease with a slotted spoon. Drain on paper toweling.
  • Add avocado oil to bacon grease.
  • Add shallots, stirring occasionally until tender, about 2 minutes.
  • Add garlic and red pepper, stirring frequently 2-3 minutes.
  • Add chicken stock, salt and potatoes. Bring to a boil and then reduce to a simmer for 10 minutes or JUST until potatoes are tender enough to be fork pierced, but still firm.
  • Add green beans, cover and simmer 6-7 minutes until tender.
  • Remove potatoes and green beans with a slotted spoon to a serving dish.
  • Bring liquid to a boil and reduce to 1 cup.
  • Spoon over vegetables and gently fold to mix.
  • Sprinkle with bacon and serve.