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Chef's Recipe
November: Roasted Chestnut Stuffing
4 heaping cups cubed day-old multi grain bread with crusts removed
2 shallots, chopped
¼ cup chopped celery
3 tablespoons butter
10 ounces Rowland farms loose sausage
1 apple, chopped
pinch of nutmeg
pepper to taste
2 cups shelled roasted chestnuts
1 cup chicken broth
1/2 cup dry white wine
Preheat the oven to 350°F. Place the cubed bread in one layer on a baking tray and bake, turning over once, for about 10 minutes or until toasted.
Meanwhile melt the butter in a large skillet and cook the onions on low to medium heat for five minutes, or until softened.
Stir the sausage meat into the onions and use a wooden spoon to break it apart.
Brown sausage until cooked through, stirring occasionally.
Stir in the apple and cook another five minutes.
Stir in the nutmeg and pepper to taste. Remove from heat and stir in the chestnuts and the toasted bread cubes. Mix thoroughly.
Stir in the chicken broth and wine.
You can either stuff your favorite bird with this chestnut dressing if you are roasting the bird right away or you can bake it in a separate baking dish (about 20 minutes at 350° will heat it through). If you decide to make it ahead of time, store separately in a dish in the refrigerator. (never inside an uncooked bird)
Makes 8 cups
August:
Home Made Ketchup
6 ounce can Muir Glen tomato paste
¼ Cup tap water
2 tbsp Spectrum Cider vinegar
½ tsp dry mustard
1 pinch of cinnamon
¼ tsp salt
1 pinch cloves
1 pinch Fresh Ground Allspice
¼ tsp Frontier Chili Powder
1/3 Cup brown sugar
½ tsp molasses
1. In a medium bowl combine all of the ingredients with a wire whisk. Blend well.
2. Put in a small saucepan and bring to a boil. Turn off heat and cool completely
3. Scrape the mixture into a re-sealable container.
4. Chill overnight, to blend the flavors.
July: Marinade for Grilling London Broil
*Makes enough marinade for a 3– 4lb roast
½ C Extra virgin Olive Oil
3 Tbl Balsamic Vinegar
3 Tbl Tamari Sauce
2 Tbl Agave Syrup
3 Cloves Fresh Garlic Mashed (with side of knife)
1 Tbl Fresh Grated Ginger
½ Tsp Coarse Ground Black Pepper
¼ Tsp Cayenne
1. Put all the ingredients in a glass bowl and whisk well
2. Trim excessive fat off the meat and gently prick all over with a fork
3. Put the meat and marinade in a zip lock bag and seal well
4. Gently manipulate the bag to fully coat the meat with the marinade
5. Let the meat sit in the marinade for at least 4 hours (overnight is best) turning the bag periodically to distribute the marinade
6. When you remove the meat from the marinade let it drip off and then pat dry gently. You want some of the juices to remain
7. Your meat is now ready for grilling!
May: Fiddleheads in Clarified Butter
Recipe serves 8
Ingredients:
1 ½ -2lbs Locally Sourced Fiddleheads
Extra Virgin Olive Oil
Clarified Butter (Ghee can be substituted)
Salt
Pepper
Procedure
1. Clean all fiddleheads using the method from “Tips From The Chef” (May 2010)
2. Trim them well, removing the stem ends and remaining bits of chaff
3. Blanch the fiddleheads until they change from an outdoor green color to a darker richer bright green
4. Drain and strain well
5. Drying is important since any water falling into the hot cooking oil causes the oil to spit
6. Heat extra virgin olive oil in a large heavy skillet and slowly bring up to medium heat
7. Drop the dry fiddleheads into the hot oil and begin to cook, tossing back forth
8. Cook until still firm, but ready to unravel
9. Toss with clarified butter, sea salt and fresh ground black pepper
Stop by the Provender for “Fish Camp On Fridays” our new prepared fish program designed to make Friday night dinners a family tradition again! - Carol Byer-Alcorace
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