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Recipes

Cranberry Bread

Adapted from www.marthastewart.com (link is external).

4 Tbs. butter, melted, plus more to grease pan

2 c. all-purpose flour, plus more for dusting pan

1 c. light brown sugar, packed

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 large egg, lightly beaten

3/4 c. whole milk

12 oz. cranberries (fresh or frozen)

1 Tbs. turbinado sugar

 

Directions:

Preheat oven to 350˚F. Butter and flour a 9x5-inch loaf pan, and set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the melted butter, egg, and milk. Add the wet mixture to the dry mixture and fold to combine. Fold in the cranberries.

Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar. Bake 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in pan on a wire rack for 30 minutes, then remove from pan and place on wire rack to cool completely. Makes 1 loaf.

 

 

Pot Roast with Cranberries

Adapted from The Diner’s Journal in the New York Times.

1 Tbs butter (or olive oil)

1/2 c. sugar

3 lb. beef chuck roast

salt

pepper

1/2 c. sherry vinegar

12 oz. cranberries (fresh or frozen)

1 orange (zest and juice of)

cayenne powder

 

Directions:

Melt the butter over medium-high heat in a large skillet. Place the sugar in a shallow dish and dredge the chuck in it until nicely coated on all sides.

Reserve the remaining sugar and set aside. Set the meat in the hot skillet and season with salt and pepper. Cook about 15 minutes, browning on all sides. When browned, stir in the sherry vinegar and cook for 1 minute.

Add the cranberries, reserved sugar, and orange zest. Add a pinch of cayenne, and pour in the orange juice. Stir well, reduce heat to low, and cover.

Cook at a low, gentle simmer for 2 hours or more, until tender, stirring the meat every 30 minutes or so. Taste and adjust the seasoning if needed.

Remove from heat, and allow to rest for a few minutes. Carve, and serve with the sauce. Makes 6 servings.

 

 

Golden Tomato Soup with Fennel

Adapted from Russ Parson’s recipe in the Los Angeles Times.

2 c. bread, cubed, crusts removed

1 clove garlic

2 Tbs. red onion, chopped

2 lb. tomatoes, yellow, chopped

1 oz. fennel bulb, sliced in half, one half chopped, one half minced, divided

1 lemon

1 Tbs. red wine vinegar

pinch smoked paprika

1/4 tsp. groun cumin

1/4 c. olive oil (plus 1 teaspoon, divided)

1 c. ice water

 

Directions:

Place the bread in a large bowl and cover with water. Let sit for 30 minutes to soften. Squeeze dry, and transfer to a blender. Add the garlic, onion, tomatoes, and chopped fennel. Blend until smooth. Add the juice of half of the lemon, the red wine vinegar, smoked paprika, cumin, and 1 teaspoon of salt. Blend to incorporate. While the motor is running, slowly add the 1/4 cup of olive oil and the ice water. Transfer to the refrigerator until well chilled.

Place the minced fennel in a small bowl and stir in the last teaspoon of oil, a squeeze of lemon, and a little salt. Set aside.
If you want a very silky-smooth soup, strain through a fine mesh strainer. If not, give the soup a stir, taste and adjust the salt if needed, and pour into bowls. Garnish with the minced fennel mixture, and serve. Makes 4 large servings.

 

 

Autumn Minestrone

Adapted from The Moosewood Restaurant Daily Table.

2 Tbs. oil

1 c. onions, chopped

2 clove garlic, minced or pressed

1 tsp. dried oregano

6 c. water

2 1/2 c. winter squash, peeled and cubed. select a firm variety, such as acorn, buttercup, or delicata

2 1/2 c. potatoes, cubed

1/2 c. carrots, peeled and diced

2 stalks celery, chopped

4 c. kale, stems and center rib removed, chopped

1 1/2 c. cannellini beans, or 15 oz. can, drained

salt and fresh ground pepper, to taste

 

Directions:

In a large stockpot, warm oil over low heat. Add onions, garlic and oregano. Salt to taste and sauté for 5 minutes or until onions are translucent. Add water and bring to an even boil. Add squash, potatoes and carrots and cook for about 10 minutes or until the vegetables are almost done. Lower heat and add celery, kale and beans and simmer for 5 to 7 minutes until celery and kale are tender and beans are hot. Season to taste with salt and ground black pepper. Makes 6 servings.

 

 

Roasted Chicken Thighs with Fennel and Lemon

Adapted from thekitchn.com.

1 oz. chicken thighs (boneless, skinless)

1 1/4 lb. fennel bulbs (about 2 small bulbs)

4 clove garlic, minced

2 Tbs. olive oil

2 Tbs. white wine

1 Meyer lemon (zest and juice—see note)

1 1/2 tsp. kosher salt

black pepper

Note: Substitute regular lemon if unavailable.

 

Directions:

Preheat oven to 425˚F. Place the chicken in a large bowl. Trim the stalks and fronds from the fennel bulbs, reserving 1 tablespoon of the fronds, and slice each bulb into quarters. Slice the quarters into 1” slices. Add to the bowl with the chicken. Mince the fennel fronds and add to the bowl. Add the minced garlic, olive oil, white wine, lemon zest and juice, salt, and a generous pinch of pepper.

Toss to combine.

Transfer the chicken and fennel to a large rimmed baking sheet. Arrange the chicken in the center of the baking sheet with the fennel surrounding it. Pour any remaining juices from the bowl over the chicken.

Roast 30 minutes, or until the chicken reaches an internal temperature of 160˚F, and the fennel is tender and turning brown. Let rest 5–10 minutes before serving. Makes 4 servings.

 

 

Fennel and Black Olive Ciabatta Pizza

Adapted from www.pickledplum.com (link is external).

1 Ciabatta loaf (sliced in half lengthwise, then cut into 4 large slices total)

2 c. parmesan (a mix of freshly grated and chunks)

2 Tbs. olive oil

2 fennel bulbs (stalks trimmed, fronds reserved, bulbs sliced)

12 Kalamata olives (pitted, cut in half)

8 cherry tomatoes (cut into thirds)

 

Directions:

Preheat oven to 350˚F. Heat the olive oil in a skillet over high heat. Add the fennel and cook, stirring occasionally, until slightly charred, about 8 minutes. Transfer to a bowl and add the fennel fronds. Set aside.

Brush the cut sides of the bread with some olive oil. Layer with the fennel, then olives and tomatoes, and finish with Parmesan. Cook 10 minutes, then finish in the broiler for 4-5 minutes, until the cheese is bubbly and lightly golden. Serve hot. Makes 4 servings.

 

 

Mushroom and Fennel Salad

Adapted from Judy Gorman’s Vegetable Cookbook.

1 clove garlic

1/2 tsp. salt

3 Tbs. lemon juice

freshly ground black pepper

6 Tbs. olive oil

2 Tbs. fresh parsley, minced

1 Tbs. chopped fresh thyme

12 oz. white mushrooms, sliced

1 red bell pepper, seeded and cut into julienne strips

1 head fennel

 

Directions:

In a large non-reactive bowl, crush the garlic and salt with a pestle to form a paste. Whisk in the lemon juice, pepper and oil. Blend in the parsley and thyme, add the mushrooms and bell pepper and toss to coat evenly. Rinse and trim the fennel. Separate it into layers and slice each layer lengthwise into julienne strips. Add to the mushroom mixture and toss to combine. Divide among six plates and serve immediately. Makes 6 servings.

 

 

Warm Farro Salad with Braised Radishes

Adapted from www.foodandwine.com (link is external).

1 c. farro (semi-pearled—see note)

2 Tbs. olive oil

3 oz. pancetta, thinly sliced

8 radishes, sliced into 1/4-inch-thick rounds

1/4 c. white wine vinegar

2 Tbs. honey

salt

black pepper

1 Tbs. fresh lemon juice

1 c. celery, diced

1/2 c. celery leaves

2 oz. goat cheese, crumbled

Note: Farro comes pearled or semi-pearled, and are interchangeable. However, the cooking times for each will vary, with pearled cooking faster than semi-pearled. While cooking, check the farro periodically for doneness if you’re not sure what variety you have.

 

Directions:

Bring a large saucepan of salted water to a boil. Add the farro, and cook over medium-high heat until tender, about 10 minutes (see note). Drain, and cool under cool running water. Drain well, and place in a large bowl.

Heat the oil over medium heat in a large skillet. Add the pancetta and cook about 3 minutes per side, until crispy. Leaving the fat in the skillet, transfer the pancetta to a plate. Add the radishes, vinegar, and honey to the skillet, and simmer over low heat. Season with salt and pepper. Cook until the radishes are crisp-tender and glazed, about 10 minutes. Add the lemon juice and stir to combine. Transfer the radishes and liquids from the pan into the bowl of farro. Add the celery, celery leaves, and goat cheese. Crumble the pancetta on top and toss to combine. Season to taste with salt and pepper. Serve. Makes 4 servings.

 

Delicata Squash Stuffed with Apple Cornbread Dressing

Adapted from www.thekitchn.com (link is external).

6 c. cubed cornbread

3 Tbs. olive oil, divided

1 1/2 c. onion, minced

1 c. celery, chopped

1 Tbs. garlic, minced

2 Tbs. poultry seasoning

3 c. vegetable broth

3 Tbs. flatleaf parsley, finely chopped

1 Granny Smith apple, large, peeled, cored, and cut into 1/2” dice

4 oz. vegetarian sausage,Field Roast brand is great, finely chopped

salt

black pepper, freshly ground

2 Tbs. vegetable oil

4 Delicata squash,halved lengthwise, seeds discarded

1 c. water, warm, or use vegetable stock)

Note: You can make this vegan by using olive oil instead of butter.

 

Directions:

Preheat oven to 250˚F. Spread the cornbread cubes in a single layer on 2 baking sheets. Bake until golden brown and dry, about an hour. Stir gently once while in the oven. Remove from oven and set aside. Raise the oven temperature to 350˚F.

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the onion and celery and sauté until the onion is translucent, about 5 minutes. Add garlic and poultry seasoning and sauté until fragrant, about 30 seconds. Add 2 cups of vegetable broth and simmer. Use a wooden spoon to scrape up the flavorful browned bits on the bottom of the pan. Transfer to a large mixing bowl and add the cornbread, parsley, and apples. Gently fold ingredients together.

Using the same sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the vegetarian sausages and sauté, stirring constantly, until golden brown and crispy, about 3 minutes.

Add the sausages to the cornbread mixture and gently fold in. Season with salt and pepper. Set aside.

Brush the cut sides of squash with vegetable oil, and place cut side up in a baking dish. Sprinkle with salt and pepper.
If the cornbread dressing seems dry, add a bit more vegetable broth. Using a 3/4 cup measuring cup, scoop dressing into each squash boat. Add water or stock to the bottom of the baking dish.

Cover tightly with aluminum foil and place in the oven. Place any extra dressing in a small baking dish, cover with foil, and bake with the squash. Let squash cook for 45-minutes to an hour, removing the aluminum foil for the last 10 minutes of cooking time to allow the stuffing to crisp. Serve hot! Makes 4 servings.

 

 

Hearty Bean Soup

Recipe from Vegetariana by Nava Atlas, used with permission

2 c. great northern beans, cooked, or 1-15oz. can rinsed and drained

2 c. kidney beans, cooked, or red beans, or 1-15oz can, rinsed and drained

2 Tbs. olive oil

1 medium onion, chopped

2 celery stalks, large, chopped

1 medium potato, scrubbed and diced (unpeeled

1 c. green beans, cut into 1-inch pieces

1 can tomatoes, 14.5-oz with liquid

1/4 c. dry red wine

water (broth or cooking liquid from dried beans)

1/2 tsp. ground coriander

1/2 tsp. ground cumin

salt and pepper, to taste

Notes: If using dried beans, you will need about 1/2-cup each, uncooked. Save the cooking water to use in the soup.

 

Directions:

Heat the olive oil in a soup pot. Add the onion and celery and sauté until golden. Add the potato and green beans along with enough bean cooking liquid, water or broth to cover. Bring to a boil, then simmer covered, over moderate heat until the vegetables are just tender, about 20-25 minutes. Add all remaining ingredients plus an additional 2 cups of liquid of choice. Simmer, covered, over low heat an additional 20-25 minutes. Season to taste with salt and pepper. Makes 8 servings.

 

 

Cranberry Curd Bars with Walnut Shortbread Crust

Adapted from www.thekitchn.com (link is external).

1 c. walnuts

1 c. flour

1/2 c. confectioners’ sugar, lightly pressed into the measuring cup and leveled off, plus more for dusting

1/2 tsp. cinnamon

3/4 tsp. salt, divided

1 c. butter, unsalted, softened and cut into cubes, divided

12 oz. cranberries, fresh, frozen will work fine if needed)

1/2 c. water

1 c. granulated sugar

4 large eggs

4 large egg yolks

2 Tbs. lemon juice

Notes: If making these without a food processor, use a chef’s knife to chop the walnuts as finely as possible. Stir in the remaining dry crust ingredients, then cut the butter in, until the mixture resembles coarse corn meal. Press into the pan and proceed with recipe.

 

Directions:

Line a 9x13” baking pan with parchment.

Place the walnuts in the bowl of a food processor, and pulse until coarsely ground (see note). Add the flour, confectioners’ sugar, cinnamon, and 1/2 teaspoon of salt, and pulse to finely grind. Add 1/2 cup of the cubed butter, and pulse just until it comes together. If you scoop some of the mixture into your hand and press it, it should hold together.

Press the shortbread dough into the parchment-lined pan, pressing it down in an even layer. Place in the freezer, and freeze for at least 30 minutes, and up to 1 hour.
Preheat the oven to 350˚F. Bake the shortbread crust for 20-25 minutes, until the edges begin to turn golden. Remove from oven and set aside.

Combine the cranberries and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes, until the cranberries have popped and turned soft. Set a fine-mesh strainer over a medium bowl, and use a spatula to press the cranberries through the strainer. Allow the cranberry purée to cool, discard the cranberry skins, and clean the strainer.

When the cranberry purée has cooled to room temperature, fold in the granulated sugar, eggs, egg yolks, lemon juice, and remaining 1/4 teaspoon of salt. Stir until evenly combined.

Transfer the cranberry mixture to the saucepan, and heat over a medium heat. Stir constantly, scraping the bottom and corners of the pot. Cook 10-12 minutes, until the curd starts to thicken and coats the back of a spoon. It should read 150˚F on an instant-read thermometer. Remove from heat, and stir in the remaining 1/2 cup of cubed butter. Stir until melted. 

Set the fine-mesh strainer over a clean bowl, then strain the cranberry curd. Pour the warm cranberry curd onto the walnut shortbread crust. Bake at 350˚F for 10-15 minutes, until the curd has just set, but still wiggles in the center. Cool completely. Just before serving, dust with powdered sugar, then use a sharp knife to slice into squares.

Keep refrigerated. Makes 24 squares.

 


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