Donegal :Lamb Stew

 

Donegal Lamb Stew

This is a traditional Donegal stew that is actually white and creamier, lighter and more flavorful than most brown stews.
Ingredients:
2 pounds boneless leg, neck or shoulder of lamb, cut into 2-inch chunks
6 large peeled carrots, chopped
1 leek, sliced 1 inch thick
2 onions, sliced 1 inch thick
1 clove garlic, crushed
1 sprig thyme
6 whole black peppercorns
½ cup parsley, stalks and leaves divided and chopped
salt and pepper to taste
3 large Russet potatoes, peeled and chopped
6 cups prepared Irish mashed potatoes,

Irish Mashed Potatoes Recipe:
This recipe can be made the day before, slowly and carefully to get them extra smooth and creamy, and be one less thing to worry about on the day.Serves 4–6
Ingredients:
6 large Russet potatoes, peeled and chopped
1 stick unsalted Irish butter
½ cup milk
¼ cup whipping cream
salt and pepper to taste
Directions:
Cook the potatoes in boiling salted water for approximately 20 minutes. Dry the potatoes by draining, then reheating in a clean pan on the stove with no liquid to get rid of all the moisture. Pass the potatoes through a fine ricer.

While the potato mixture is hot, mix through the butter to melt, then add the cream. Add to Donegal Braised Lamb Stew

Directions For Lamb Stew:

Place the lamb into a large pot, cover with water by about ½ an inch and bring to a boil. Strain off and discard the water, so as to clear the meat of impurities.

In a new clean pot, place the lamb and add 2 carrots, the sliced leek and onions, garlic, thyme, peppercorns, parsley stalks and cover with water. Bring to a boil, lower heat and simmer for 2 hours. Using a spoon, check the meat’s tenderness. When it’s nearly tender, remove the pieces of lamb from the pot with tongs. Strain and save the liquid, discarding the vegetables; you should have around 8 cups liquid.

Return the lamb and liquid to the pot and season the liquid with 1 tablespoon salt. Add the peeled potatoes and the remaining 4 carrots. Continue cooking on medium heat, and once the potatoes in the pot are cooked and a fork passes through (approximately 20 minutes), stir in the mashed potatoes to thicken the mixture. Check for seasoning and add salt and pepper if desired.

Add the chopped parsley leaves and serve with an extra dollop of mashed potatoes if you like. Serves 4 to 6

Creamy Vegetable Soup

Creamy Vegetable Soup

A nutritious soup made with six vegetables and made creamy with milk instead of cream and made in thirty minutes. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!

Ingredients:

2 tablespoons salted butter
1 tablespoon olive oil
1 medium white onion diced
3 medium celery ribs sliced
4 medium carrots
1 tablespoon minced garlic about 3 cloves
6 ounces frozen cut green beans
4 ounces sliced mushrooms
6 ounces frozen broccoli florets
6 ounces frozen corn kernels or canned1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all-purpose flour
4 cups whole milk
2 cups vegetable broth
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or taste
Directions:
Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1 medium white onion, 3 medium celery ribs, and 4 medium carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.

Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour, stirring constantly for 1–2 minutes to cook the flour.

Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.

Taste and season with1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens

Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.

Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Seafood Spring Rolls

Seafood Spring Roll

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”. Leftover grilled tofu makes a delicious vegetarian option for this dish.  Makes 12 to 15 rolls

Ingredients

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 225 g pkg)

About 2 cups (500 mL) chopped, leftover cooked shellfish and/or seafood

1 red pepper, finely julienned

6 scallions, trimmed, white and tender green parts finely chopped

2 carrots, peeled and shredded, about 1½ cups (375 mL)

2 tbsp (30 mL) finely minced fresh ginger

1 to 2 tiny, hot, red or green Thai chili peppers, finely minced

½ cup (125 mL) chopped fresh coriander leaves, optional

¼ cup (60 mL) coarsely chopped salted, roasted peanuts

2 tbsp (30 mL) toasted white sesame seeds

½ head iceberg lettuce, shredded, about 2 cups (500 mL)

1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice

1 tsp (5 mL) sesame oil

12 to 15 rice wrappers
Directions:
Prepare rice noodles according to package directions; drain and
rinse with cold water. Place colander over bowl and set aside in the
fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop
and toss together in a large bowl. To the bowl with the chopped
seafood, add the prepared and cooled noodles, red pepper, scallions,
carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL)
of filling just slightly lower than center; bring up the bottom flap,
then tuck in only one end, leaving the other end open to show off the
colorful ingredients. Continue to roll upward, as tightly as you can
manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and
refrigerate for up to 2 hours. Makes 12 to 15 rolls

Oxtail Soup

 

Oxtail Soup

Just the thought of a bowl of Oxtail Soup makes me salivate.  Recalling my childhood, I was blessed with a mother's great culinary skills.  She was raised on a farm and learned with her mother's guidance the art of homemaking. We enjoyed very diverse foods prepared so tastefully prepared, and oxtail soup was one treat!

Ingredients3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed1 3/4 teaspoons kosher salt, divided, plus more to taste1 1/4 teaspoons black pepper, divided plus more to taste1/3 cup all-purpose flour2 tablespoons canola oil6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into      1/2 inch pieces1 pound fresh cremini mushrooms, trimmed and cut       lengthwise into bite-size wedges1 1/2 cups sliced carrots1 cup sliced celery6 garlic cloves, finely chopped1/2 cup dry red wine1 tablespoon sherry vinegar8 cups best-quality lower-sodium beef broth3 ounces uncooked wide egg noodles(about 1 2/3 cups)1 cup frozen pearl onions2 teaspoons finely chopped fresh rosemary2 teaspoons Dijon mustard
Directions:Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.
Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Ingredients

• 3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed

• 1 3/4 teaspoons kosher salt, divided, plus more to taste

• 1 1/4 teaspoons black pepper, divided plus more to taste

• 1/3 cup all-purpose flour

• 2 tablespoons canola oil

• 6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into 1/2-in. pieces

• 1 pound fresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges

• 1 1/2 cups sliced carrots

• 1 cup sliced celery

• 6 garlic cloves, finely chopped

• 1/2 cup dry red wine

• 1 tablespoon sherry vinegar

• 8 cups best-quality lower-sodium beef broth

• 3 ounces uncooked wide egg noodles(about 1 2/3 cups)

• 1 cup frozen pearl onions

• 2 teaspoons finely chopped fresh rosemary

• 2 teaspoons Dijon mustard

Directions

Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.

2. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.

3. Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.

4. Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
   

5. Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Barbaresco-Braised Beef With Cacao e Pepe Polenta

Barbaresco-Braised Beef With Cacao e Pepe Polenta

Give short ribs the luxury treatment by braising in a mix of savory vegetables and wine with strong character. When you want to go all out, we call for Barbaresco—its acidity and tannins are good at cutting through the richness of the ribs—but another full-flavored Italian red will also do.

Ingredients:
Braised Beef
5 lbs (2.27 kg) beef short ribs, for six pieces, each 2 × 4-inch
  (5 x 10-cm), or 12 pieces, each 1 × 4-inch (2.5 x 10-cm)
1 tbsp (15 mL) Diamond Crystal sea salt
2 tsp (10 mL) ground black pepper
1 tbsp (15 mL) extra virgin olive oil
3 carrots
3 leeks, white parts only, thinly sliced
3 celery stalks, finely chopped
2 tbsp (30 mL) tomato paste
2 cups (500 mL) Barbaresco red wine or medium- to full-bodied red 

   wine   

1 1/2 cups (375 mL) homemade or store-bought beef broth

6 fresh thyme sprigs, plus more to garnish
Cacio E Pepe Polenta
3 2/3 cups (900 mL) chicken broth
2 1/4 cups (560 mL) water
1 cup (250 mL) stone-ground cornmeal or polenta (not instant)
2 tbsp (30 mL) butter
1 cup (250 mL) freshly grated Pecorino Romano
1 tbsp (15 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
Directions:
Preheat oven to 325°F (163°C).

Pat short ribs dry with a paper towel. Place in a large bowl. Sprinkle with 1 tbsp (15 mL) salt and 2 tsp (10 mL) pepper and rub to coat.

Heat oil in a very large, heavy-bottom oven-safe pot or Dutchoven set over medium-high heat. Working in two batches, brown the short ribs on all sides, 10 to 12 minutes per batch.

When first batch is done, use tongs to remove beef to one side of bowl with salt and pepper. Add uncooked beef to pan and repeat with second batch.

Meanwhile, cut carrots in half crosswise then lengthwise so you have six long pieces from each carrot. When beef-browning is done, remove pot from heat. Pour off fat, leaving about 3 tbsp (45 mL) in the pan.

Set pot over medium-low heat. Immediately add leeks and celery. Scrape up and stir in any brown bits from pot bottom. Sauté vegetables, stirring occasionally and incorporating brown bits as moisture releases from vegetables, until leeks and celery are softened, about 8 minutes. Stir in tomato paste.

Cook, stirring for 2 minutes, being careful not to burn. Stir in wine 

and broth. Add carrots and thyme.  Increase heat to medium-high and bring liquid to a boil.

Submerge short ribs in this mixture, placing them bone up if needed. Slowly braise in centre of preheated oven until very tender, about 

2 1/2 to 3 hours. Remove and discard thyme stems. If preparing this the same day you’re serving it, periodically use a spoon to skim off and discard fat from the broth as it braises (as the meat cooks, more 

fat will continue to.rise to the surface).

To prepare polenta, pour broth and water into a large saucepan or pot. Bring to a boil. Slowly stir in cornmeal. Reduce heat to medium-low. Whisk occasionally until polenta is thickened, about 55 to 65 minutes. Whisk more frequently toward the end, making sure to scrape bottom of pan. Stir in butter, Pecorino Romano, freshly ground black pepper and salt until evenly mixed.

Taste and season short ribs and polenta, if you like. Divide polenta, carrots and short ribs between six plates, spooning sauce overtop. Sprinkle with fresh thyme leaves. Serve warm.  Serves 6

Roasted Baby Carrots With Toasted Pecans and Praline Lacquer

Roasted Baby Carrots

With Toasted Pecans And Praline ‘lacquer

This is such a quick and easy side dish that can be made and paired with smoked pork, steak and de nitely spice-roasted chicken.   Serves 4-6

Ingredients:

3 pounds baby heirloom carrots, trimmed and washed
¼ cup cottonseed oil

1 tablespoon creole seasoning
1 cup pecan pieces, toasted
½ cup picked cilantro leaves

For The Lacquer:
1 cup Steen’s Cane Syrup
½ cup heavy whipping cream

½ cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons kosher salt

Directions:

In a sauce pot, add all the ingredients for the

lacquer. Bring to a boil and turn down to a
simmer for 10 minutes.

In a mixing bowl, toss the carrots, oil and creole seasoning. Lay the carrots on a sheet pan in a single layer and bake in a 425° oven for 10 minutes.

Remove from the oven and pour the lacquer over the hot carrots and toss. Return to the oven for 5 more minutes.

Remove from the oven and pour in a bowl. Top with toasted pecans and picked cilantro leaves and serve.

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Gluten-Free Holiday-Spiced Carrot Cakelets With Eggnog Frosting

Gluten-Free Holiday-Spiced 

Carrot Cakelets with Eggnog Frosting

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.)
Ingredients:

Cakelets
1 1/2 cups (375 mL) superfine blanched almond flour
1 tbsp (15 mL) coconut flour
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) freshly ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1 cup (250 mL) finely shredded carrots
3/4 cup (175 mL) packed dark brown sugar
2 eggs
1/4 cup (60 mL) canola oil
1/3 cup (80 mL) chopped walnuts, toasted
1/4 cup (60 mL) shredded unsweetened coconut
Frosting
1/2 cup (125 mL) Philadelphia-style cream cheese, at room
   temperature
1/4 cup (60 mL) unsalted butter, at room temperature
3 1/2 cups (875 mL) icing sugar
1 tbsp (15 mL) dark rum or heavy cream
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
Pinch fine sea salt

Directions: 

For the cakelets, preheat oven to 350°F (177°C).  Heavily grease a  

12-cup muffin tin (or fill with parchment paper
liners). You can add a circle of parchment to the base of each well
as extra insurance, if you’re so inclined.

Combine almond flour, coconut flour, salt, baking powder and
soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until
uniform. Set aside.

Place carrots on a paper towel–lined plate and top with another
paper towel, pressing down to absorb any extra moisture.

Combine brown sugar and eggs in a medium mixing bowl and
beat on high with an electric mixer until pale and thick, about
4 minutes. Working one at a time, add dry mixture, canola oil, carrots,
walnuts and coconut, gently folding to incorporate.

Divide batter between prepared wells. Bake until tops are nicely b
rowned and feel slightly springy when touched, 18 to 20 minutes. 

Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool
completely.

For the frosting, combine cream cheese and butter in large mixing
bowl and beat with an electric mixer until completely smooth. Add
icing sugar and beat until combined. Add rum or cream, nutmeg and
salt. Beat until fully incorporated. Pipe or spread icing onto cooled
cakes and dust with a little fresh nutmeg.

Nona's Minestrone

Nona’s Minestrone

Ingredients:

For the beans:
½ pound dried cannellini beans, soaked in water overnight
½ pound dried kidney beans, soaked in water overnight
½ pound dried garbanzo beans, soaked in water overnight
2½ bay leaves
1 tablespoon each, kosher salt, and dried garlic
3-inch piece rosemary
1½ tablespoons Italian seasoning
½ teaspoon salt

For the soup:
⅓ cup olive oil
1 small onion, finely diced
2 carrots, cut into small dice
2 stalks celery, cut into small dice
¼ pound potatoes, cut into small dice
6 cloves garlic, finely chopped
3 cups water
1 (16-ounce) can organic chopped tomatoes
1½ tablespoons fresh thyme
1 tablespoon dried oregano
1½ teaspoons fennel seeds
¼ pound cabbage, finely chopped
3 leaves chard, tough ribs removed, cut into strips
Salt and freshly ground pepper
⅓ cup finely chopped Italian parsley for garnish
Grated Parmesan cheese for garnish, optional

Directions:
To cook the beans, drain and rinse the beans, placing the cannellini and kidney beans in a large pot and the garbanzo beans in another pot.

To the cannellini-kidney mix, add water to cover the beans by 4 inches along with the bay leaves, salt, garlic, rosemary and seasoning. Bring to a boil over high heat, skimming any foam from the top. Reduce the heat to medium-low and simmer until tender, about 1½ hours. 

Meanwhile, add water to cover the garbanzos by 2 inches, add 1 teaspoon salt, and bring to a boil over high heat; boil until tender, 1½–2 hours.

When the beans are nearly ready, heat the olive oil in a large pot over medium-low heat. 

Add the onion, carrot, celery and potato and cook, stirring, until the onion is translucent, 3–5 minutes. 

Add the garlic and cook, stirring, for 2 minutes. 

Add the water, tomatoes, thyme, oregano and fennel. Bring to a boil over high heat, then reduce the heat to medium-low. 

Add the kidney-cannellini bean mix along with about half of their cooking liquid; reserve remaining liquid to add if needed for consistency. 

Drain the garbanzos and add to the soup. 

Add the cabbage and chard and continue to simmer, stirring occasionally, until the potatoes are tender and the flavors have melded, about 30 minutes. 

Season to taste with salt and pepper

Ladle into bowls. Garnish with parsley and Parmesan at the table. Makes 4 quarts/serves 8–10.

Wild Rice And Mushroom Soup

 

Wild rice And Mushroom Soup

A creamy and herbaceous soup for a chilly autumn day when the rains have returned. We roasted the mushrooms separately to add some crunch and earthy meatiness.

Ingredients:    
3 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup celery, diced
1 cup sweet onions or shallots, diced
3 cloves garlic, minced
1 ½ cups wild rice, rinsed
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage leaves, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons fresh parsley, minced
½ teaspoon crushed red pepper flakes (optional)
1 ½ quarts vegetable broth
2 cups kale, ribs removed and torn into small pieces
½ cup grated Parmesan cheese
1 cup heavy cream
Salt and pepper
2 pounds mixed mushrooms ( wild oyster, chanterelle, lobster and enoki mushrooms, use what you like.)
2 tablespoons fresh parsley
¼ cup extra virgin olive oil
Salt and pepper, to taste

Directions
In a large pot or Dutch oven, melt the butter over medium heat. Add in the carrots, celery and onions, and sweat for 5–7 minutes, until they begin to soften. Add in the wild rice, and sauté with the vegetables for another minute. Add in the fresh herbs, red pepper flakes and vegetable broth. Bring to a boil, then reduce to low heat. Cover and simmer for about 45 minutes, until the wild rice is fully cooked. Prep your mushrooms while the rice is cooking.

Add in the torn kale, Parmesan and heavy cream, cook for an additional 2 or 3 minutes. Season with salt and pepper.

For the mushrooms: Preheat the oven to 400°F. Tear mushrooms into small pieces, and toss with the olive oil, salt and pepper, and fresh parsley. Roast for 15–20 minutes, or until the mushrooms are deeply browned and crispy. Serve on top of the soup with more fresh parsley.

Notes: This recipe uses butter, cream and Parmesan cheese for an additional layer of luxury, but you can easily substitute olive oil, coconut milk and nutritional yeast for an equally delicious, fully vegan riff. Either way, your kitchen will smell heavenly.

Linsensuppe OR Lentil Soup

                                           

Linsensuppe or Lentil Soup

A hearty and comforting lentil soup packed with root vegetables and traditional German spices—perfect for chilly days. 

Ingredients

1½ cups brown lentils

1 onion, chopped

2 carrots, diced

1 celery stalk, diced

1 garlic clove, minced

6 cups vegetable or beef broth

2 tablespoons vinegar

Salt and pepper

Fresh parsley, for garnish 

Directions 

In a pot, sauté onion, garlic, carrot, and celery until soft. 

Add lentils and broth; bring to a boil. Lower heat and simmer for 35–40 minutes until lentils are tender. 

Stir in vinegar, season to taste, and garnish with parsley before serving.

Garganelli With Veal Ragu

Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with garganelli pasta—its tube shape and deep ridges creating the perfect vehicle for capturing the hearty sauce. If you can’t find dried garganelli, use penne rigate instead.

Ingredients:
3 1/2 - 4 pounds veal shoulder cut in 1 inch chunks

Salt and pepper

1/2 cup EVOO

½ cup diced fennel
½ cup diced carrots
½ cup diced yellow onion
1½ cups dry red wine
2 (28-oz) cans Italian plum (San Marzano) tomatoes
4 cups chicken stock
2–3 teaspoons minced fresh rosemary
2–3 teaspoons minced fresh thyme
1½ pounds dried garganelli or penne rigate pasta
Italian parsley leaves, finely chopped (optional)
Directions:
Preheat an oven to 300°F.

Pat the veal dry with paper towels, then sprinkle all over with salt and pepper. Warm ¼ cup of the olive oil in a Dutch oven or large sauté pan over medium-high heat. Working in batches if needed, add the meat and brown evenly on all sides, turning as needed, about 12 minutes. Transfer to a plate and set aside.

Add the remaining ¼ cup olive oil to the pan, then add the fennel, carrots and onion. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the red wine and cook, stirring to scrape up any caramelized juices from the bottom of the pan. Continue to cook until the liquid is reduced by half. Add the tomatoes, reduce the heat to medium, and cook for 5 minutes. Add the stock, rosemary and thyme. Bring to a boil over high heat, add the veal, then remove from the heat. Cover partially, place in the oven, and roast until very tender, about 4 hours. Using two forks, shred the meat.

Bring a large pot of salted water to a boil over high heat. Add the garganelli and cook according to package directions until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Divide among individual serving bowls. Sprinkle each serving with parsley, if using. Serve with cheese at the table.

• 3½ – 4 lbs boneless veal shoulder, cut into 3-inch chunks
• Salt and freshly ground pepper
• ½ cup extra-virgin olive oil

Root Vegetable And Apple Soup With Dungeness Crab and Brown Butter

 

Root Vegetable and Apple Soup with 

Dungeness Crab and Brown Butter

Nothing warms the soul more than a tasty bowl of soup topped with seafood.  This recipe is a winner, a real "dinner winner"!

Ingredients:

1 small butternut squash, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
1 yellow onion, peeled and diced
10 cloves garlic, chopped
8 ounces unsalted butter, divided, plus more for garnish
2 Granny Smith apples, peeled and diced
4 sprigs thyme
2 cups white wine
4 cups vegetable stock
1 cup heavy cream
1 tablespoon maple syrup
1 tablespoon salt
Salt and pepper to taste
1 bunch fresh chives, chopped, for garnish
2 steamed crabs or fresh Dungeness crab meat
Juice of 1 Meyer lemon
Directions: 

Cook the vegetables in 4 ounces of butter for 10 minutes in a Dutch oven. Add the apples and thyme and cook for another 10 minutes.
Deglaze the vegetables with wine and reduce the liquid for 5 minutes. 

Add the vegetable stock, heavy cream, maple syrup and salt and simmer very low for 2 hours.

Blend the soup on high until completely smooth. Season with additional salt and pepper.

Brown 4 ounces of butter in a sauté pan until the liquid turns golden brown. Add the crab meat and lemon juice and cook on high for 2 minutes.

Pour the warm soup into a bowl and top with the brown butter crab. Garnish with chives and extra brown butter.  Serves 4 to 6