INDIAN POPCORN
Starter
1/3 c vegetable oil
4 medium shallots, thinly sliced
2 serrano chiles, thinly sliced
1 ½ t mild curry powder
1 t black onion seeds
¾ c popcorn kernels
Kosher salt
In large pot, heat oil. Add shallots and chiles, and fry over medium heat, about 4 mins. Transfer shallots and chiles to paper towel. In the same pot, cook curry powder and onion seeds over moderately high heat until fragrant, about 1 min. Stir in popcorn kernels and cover. Cook, shaking pan every 30 secs, until kernels have stopped popping, about 8 mins. Season popcorn with salt, and sprinkle with shallots and chiles. Serve.
CASHEWS WITH CRISPY SAGE AND GARLIC
Starter
2 T olive oil
2 garlic cloves, thinly sliced
12 sage leaves
1 T chopped sage
2 c raw cashews
Salt
In skillet, heat oil. Add garlic and fry over medium heat until lightly golden. Add all sage and cook until crisp, about 1 min. Drain on paper towel. Add cashews and cook until golden, about 5 mins. Toss with garlic, sage, and salt. Let cool, then serve.
TOASTED PUMPKIN SEEDS
Starter
¼ c olive oil
1 c raw pumpkin seeds
¾ t kosher salt
In skillet, heat oil, then add pumpkin seeds, and cook until puffed and golden, about 3 mins. Transfer to paper towel and sprinkle with salt. Let cool, then serve.
GOAT CHEESE CRISPS with AUTUMN MUSHROOM RAGOUT
Appetizer
2/3 c flour
3 T unsalted butter, at room temperature
5 oz goat cheese, at room temperature
3 T crème fraiche
salt
In food processor, combine flour, butter, goat cheese, crème fraiche, and 1 t salt. Process until mixture appears crumbly. Turn out onto a board and work together with your hands to form a log 8 inches long and 1 ½ inches in diameter. Wrap in plastic wrap and refrigerate at least 1 hour, or up to 2 days, if preparing in advance.
Preheat oven to 375 degrees F. Slice log into rounds ¼ inch thick and place on non greased baking sheet. Lightly beat egg white with a pinch of salt and brush over cheese crisps. Bake until golden, 18-20 mins. Let cool slightly. Transfer warm crisps onto serving dishes and top each with a spoonful of warm ragout. Garnish with dill.
2 lb fresh mushrooms, chanterelle, oyster, black trumpet, shiitake, cremini and white button
2 T unsalted butter
1 red onion, finely chopped
salt and freshly ground pepper
½ c dry white wine
1 c vegetable or chicken stock
½ oz dried porcino mushrooms, broken into small pieces
½ c heavy cream
pinch of nutmeg
1 T chopped fresh chives or chervil
Brush mushrooms clean and cut as needed so they are roughly equal size. In large frying pan over medium heat, melt butter, add onions, and sauté 3 mins. Add mushrooms, raise heat to medium high, and sauté until lightly browned, about 5 mins. Season to taste with salt and pepper. Add wine. Raise heat to high and cook until wine is nearly evaporated, about 3 mins. Add stock and dried mushrooms, reduce heat to medium, and cook until fresh mushrooms are tender and dried mushrooms are rehydrated, about 10 mins.
Stir in ½ c cream and nutmeg, then taste for seasoning. Add more cream as desired to create creamy light sauce. Transfer to warmed serving dish and sprinkle with chives.
PUMPKIN SOUP WITH GINGER
Soup
2 lb sugar pie pumpkin
6 inch fresh ginger root
2 T butter
1 yellow onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 cloves garlic, minced
4 c chicken stock
Salt and pepper
Heavy cream for garnish
Seed and peel pumpkin, then cut flesh into 2 inch cubes. Set aside. Shred ginger (about ¼ cup shredded). Set aside.
In large saucepan, melt butter. Add onion, carrot, and celery and cook until vegetables are soft. Add ginger and garlic and cook 1 min.
Add pumpkin and stock and bring to boil over high heat. Reduce heat, cover and simmer until pumpkin is tender, about 25 mins.
In blender, process soup until smooth. Season to taste. Serve immediately with drizzling of cream.
ROASTED BEETS, GOAT CHEESE CROUTONS, AND WALNUTS
Salad
6 small beets, trimmed and scrubbed
2 T olive oil
Sea salt and freshly ground pepper
9 T olive oil
2 T red wine vinegar
3 garlic cloves, chopped
3 T fresh parsley, chopped
6 slices crusty bread
6 ounces ages goat cheese
¼ c walnut oil
3 T sherry vinegar
2 bunches watercress, cleaned and stemmed
3 small Belgian endives, trimmed and cut into julienne strips
¾ c caramelized walnuts
Preheat oven to 400 degrees F. Rub beets with oil, sprinkle with salt and pepper. Wrap each beet in foil and roast until tender, 1 hour.
In medium bowl, whisk together olive oil, red wine vinegar, garlic, parsley, salt, and pepper. Peel and dice beets, then gently fold into vinaigrette. Cover and refrigerate overnight.
Turn broiler on high, place bread slices on broiler pan, and brown bread on both sides. Divide goat cheese evenly between bread slices and broil 1 or 2 more mins. Cut each slice in half diagonally.
In a large bowl, whisk together walnut oil, sherry vinegar, salt and pepper. Add watercress and endives and toss well.
Drain beets, reserving marinade, and divide beets among 6 plates. Place salad on top, and scatter walnuts over all. Drizzle marinade over salads and serve with goat cheese croutons.
BUTTERNUT-SQUASH PASTA SAUCE
Pasta
1 medium butternut squash
1 T olive oil
½ - 1 t fresh sage, chopped
Salt
Pepper
5 cloves garlic
1 cup half-and-half
Cheese ravioli
Fresh grated parmesan cheese
Finely chopped fresh sage
Preheat over to 375 degrees F. Peel, seed, and chop butternut squash into 2 inch cubes. Toss with oil, sage, salt, and pepper. Transfer to a small rimmed baking sheet, and scatter whole garlic cloves around the squash. Roast until squash is very tender, about 40 mins.
Transfer squash and garlic into a blender and puree. Add half-and-half, and continue to blend. Add 1 to 2 cups of water, and continue to blend until smooth. Season generously with salt and pepper. Serve over cooked ravioli, topped with parmesan cheese and fresh sage.
THREE CHEESE RAVIOLI
Pasta
3 ½ c flour
½ t salt
3 large eggs
1 ½ T cooking oil
½ c warm water
Mix flour and salt. Make a well in middle of flour and add eggs, oil, and water. Mix together until elastic. Let sit for 10-15 mins. Roll thin. Cut into 2-4 inch circles. Fill one circle with cheese stuffing, cover with another circle, then use fork to seal edges tight. Cook in boiling water for 3-5 mins, or until raviolis float to top. These freeze well.
1 ½ c ricotta cheese
½ c grated cheddar cheese (or other hard cheese)
½ c grated parmesan cheese
2 large eggs
¼ c seasoned bread crumbs
Mix all ingredients together and use as stuffing in ravioli.
COQ AU VIN BLANC
Meat
¼ c olive oil
½ c slab bacon
20 shallots, 4 finely chopped and 16 whole
2 garlic cloves, minced
¼ c butter
2 ¼ cup button mushrooms
2 T flour
8 chicken quarters
2 bay leaves
4 sprigs of thyme
4 sprigs of parsley
12 prunes, pitted
2 cups full-bodied, dry white wine
1 c chicken stock
2 T medium dry sherry
Sea salt and freshly ground pepper
Heat 1 tablespoon of oil in deep skillet, add bacon and sauté until crisp. Remove and set aside. Add chopped shallots and garlic to fat in skillet and sauté. Remove and set aside.
Heat half of the butter and 1 tablespoon oil in skillet. Add whole shallots and mushrooms and sauté until lightly golden. Remove and set aside.
Season flour with salt and pepper, then toss chicken pieces in flour until lightly coated. Heat remaining oil in same skillet, add chicken and sauté until golden. Put chicken and vegetable in a casserole dish. Tuck in bay leaves and add thyme, parsley, and prunes. Season.
Heat wine and stock in saucepan until just boiling, then pour over chicken and vegetable. Cover and cook in preheated oven at 350 degrees F, for 1 ½ hours, or until chicken is cooked through.
Remove chicken and vegetable. Strain cooking liquid and reserve. Heat sherry in saucepan until reduced by half. Add reserved liquid, return to boil, and cook until reduced by half.
Beat in remaining butter. Serve chicken and vegetable with sauce over.
HOMEMADE APPLESAUCE
Side Dish
Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 lbs Granny Smith apples (6-8 apples)
3 lbs sweet read apples (6-8 apples)
½ c unsalted butter
2 t ground cinnamon
½ t ground allspice
Preheat oven to 350 degrees F. Peel, core, and cut up all apples. Place in a large dutch oven. Mix zests, juices, brown sugar, butter, cinnamon, and allspice. Pour juice mixture over apples. Bake covered for 1 ½ hours, or until apples are soft. Whisk until smooth.
ROASTED BABY PUMPKINS
Side Dish
6 baby pumpkins
kosher salt and freshly ground black pepper
1 c homemade applesauce
Preheat oven to 350 degrees F. Cut off tops of pumpkins around stems, reserve. Scoop out seeds and liberally sprinkle insides with salt and pepper. Place pumpkins on a greased baking sheet and fill each with applesauce. Place tops back on and roast for 45 mins to 1 hour, or until pumpkins are soft but not mushy.
BUTTERMILK ICE CREAM
Dessert
1 c whipping cream
6 large egg yolks
½ c sugar
1 c cold buttermilk
Bring whipping cream to simmer in heavy saucepan. Whisk egg yolks and sugar in medium bowl, then gradually whisk hot cream into yolks mixture. Return to saucepan and stir over medium heat until custard thickens slightly, about 6 mins, but do not boil. Pour into bowl and stir in buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer’s instructions.
APPLE DUMPLINGS WITH ICECREAM AND CARAMEL SAUCE
Dessert
1 c sugar
1 c water
1/8 t cinnamon
1/8 t nutmeg
2 T butter
6 small apples (about 3 inch diameter)
4 T brown sugar
2 T flour
2 t ground cinnamon
2 T butter
Filo dough
Butter for brushing on Filo dough
Sugar for sprinkling
½ c white sugar
½ c brown sugar
½ c heavy cream
¼ c butter
1 t vanilla
Mix sugar, water, cinnamon, and nutmeg in small saucepan. Bring to boil, add butter, remove from heat and set aside.
Mix brown sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Peel and core apples. Stuff empty apple cores with sugar/cinnamon/butter mixture. Place each apple on buttered and stacked 3-4 sheets of Filo Dough, and fold dough up and over the apple, twisting together at top, like an apple stem.
Place wrapped apples 6 inches apart in a prepared casserole dish, and pour sugar water over all apples. Sprinkle sugar over apples. Bake at 375 degrees F, for 35 mins, or until apples are soft and Filo dough is golden.
While apple dumplings are cooking, make caramel sauce by mixing white sugar, brown sugar, cream and butter in small saucepan. Bring to boil, but do not overcook. Remove from heat upon boiling, and add vanilla.
Serve apple dumplings with a scoop of buttermilk ice cream and the caramel sauce over both.
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