Category Archives: Recipe

Kapusta (Polish Sauerkraut)

13 Sunday Dec 2009

Posted by in Dinner, Entree, Recipe

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Kapusta is Polish style sauerkraut. As a kid, I absolutely hated sauerkraut. I remember every time my Polish mom would make it, I would immediately leave the kitchen and hold my nose. For some reason, I detested the smell, especially as it permeated the house. Well, perhaps my palate has changed, but I have come to like sauerkraut – my mom would be so proud! This recipe is an adaptation of my mom’s and Babcia’s (grandmother) recipe. My Babcia would pick her mushrooms and dry them herself.
To soften the sometimes acidic, harsh flavor of sauerkraut, I’ve added fresh cabbage, additional dried mushrooms, vegetable broth, and some balsamic cream vinegar. Make this dish a few days ahead of time, because the flavors improve with each day.
INGREDIENTS
  • 3 tbsp organic, salted butter
  • 1 tbsp extra virgin olive oil
  • 1 large red or white sweet onion, diced
  • 3 medium carrots, peeled and diced
  • 1 leek, light green and white parts only, diced
  • 1/2 tsp caraway seed
  • 1/2 head green cabbage, finely shredded
  • 1 (12 oz) package or jar of organic sauerkraut (made with cabbage, water and salt only)
  • 1 bay leaf
  • 1/2 to 1 cup dried mushrooms
  • 32 oz vegetable broth
  • 2 cups water
  • 1 tbsp red wine vinegar
  • 2 tbsp balsamic cream vinegar
  • 1 tsp freshly ground pepper
  • Salt to taste

DIRECTIONS

  1. Put the sauerkraut in a colander and rinse well with cold water. Set aside.
  2. Add butter and olive oil to a large stock pot. Saute onion, carrots, leek and caraway seed until onions are translucent (about 8-10 minutes). Add fresh cabbage then sauerkraut, dried mushrooms, bay leaf, vegetable broth and water.
  3. Bring to a boil, reduce to simmer, and cook for one hour.
  4. Add the remaining ingredients. And cook for an additional 30 minutes to an hour.

Uszka (Polish Mushroom Dumplings)

13 Sunday Dec 2009

Posted by in Dinner, Recipe, Side

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Uszka is a type of Polish dumpling, similar to pierogie, but baked instead of boiled. The dough contains more butter than pierogies, creating a light, crispy crust. This uszka recipe uses a savory, mushroom filling. They can be eaten plain, but are best dipped in barszcz – Polish beet soup. This recipe comes from a Polish cookbook, and was translated by my mom who immigrated to North America when she was 10 from Poland.

INGREDIENTS

Dough

  • 1 1/2 cups unbleached flour
  • 1 stick organic, lightly salted butter
  • 1 organic, free-range egg
  • 1 tbsp light, organic sour cream
  • 3/4 tsp kosher salt

Filling

  • 1 lb. mushrooms, washed (try a combination, such as baby bella, oyster, shitaki, button, etc.)
  • 1 medium organic onion, coarsely chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp bread crumbs
  • 1 organic, free-range egg
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper

DIRECTIONS

  1. In a large bowl, add flour and salt – mix. Cut butter into flour until crumbly. Add lightly beaten egg, and sour cream. Knead dough until the ingredients are well combined and the dough glistens and does not stick to the surface (you may need to incorporate a little more flour during the kneading process).
  2. Cover the dough and let it rest in the refrigerator for 30 minutes.
  3. While the dough is resting, prepare the filling. Add the mushrooms and onions to a food processor and process until finely chopped (the mushroom onion mixture will look slightly pasty).
  4. Heat oil in a large frying pan and saute the mushroom mixture on medium-high heat stirring constantly so the water from the mushrooms evaporates and the mixture does not burn. Cook until the mushroom mixture begins to brown for best flavor. Remove mixture from pan and set aside in a bowl. Let cool for 5 minutes, then add bread crumbs, lightly beaten egg, salt and pepper.
  5. Preheat oven to 350 degrees F.
  6. Remove dough from refrigerator. Divide into 3 sections. Roll out one section of the dough on a large floured surface into a thin layer. Use a small drinking glass and cut out circles. Set the circles aside. Continue to roll out each dough section and make additional circles.
  7. Place a 1/2 tsp of mushroom mixture in the middle of each circle. Fold each circle in half and pinch the dough together to create a seal. (Make sure the two edges of each circle are sealed well to prevent leakage of the mushroom mixture.)
  8. Arrange the dumplings on several cookie sheets and bake one cookie sheet at a time until light browned (about 10-15 minutes).

Makowiec (Polish Poppyseed Roll)

13 Sunday Dec 2009

Posted by in Dessert, Recipe

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Makowiec is a special Polish baked good eaten during the holiday season, particularly on Wigilia (Christmas Eve). This recipe comes from a Polish cookbook, and was translated by my mom who immigrated to North America when she was 10 from Poland.

INGREDIENTS

  • 1/2 cup warm water
  • 2 organic, free-range eggs
  • 2 organic, free-range egg yolks
  • 1/2 cup organic, light sour cream
  • 1 tsp vanilla extract
  • 1/2 cup organic, lightly salted butter (cut up into small chunks)
  • 3/4 cup organic sugar
  • 1/2 tsp salt
  • 4 1/2 cups all-purpose flour
  • 2 packages active dry yeast
  • 2 (10 oz) cans or jars of poppyseed filling

DIRECTIONS

Bread Machine Directions

  1. Add water to the bread machine. In a separate bowl, whisk eggs, sour cream and vanilla extract. Add to water.
  2. Then add butter through salt.
  3. Lightly spoon flour on top of the water mixture. Make a little well in the flour, and add yeast.
  4. Select the dough setting on your bread machine.
  5. Divide dough in thirds. Roll each dough into a 9-12 inch square or rectangle on a large, floured surface. Spread poppyseed filling evenly over the dough, leaving about 1/4 inch space on 3 of the sides.
  6. Starting with the 4th side (where the poppyseed filling comes closest to the edge), gently roll the dough in a jelly-roll fashion (like you would a yoga mat or sleeping bag). Seal the edges (on both sides and on the top seam).
  7. Place on greased baking sheets. Cover and let it sit for about 30 minutes (or as my mom likes to say “until you get tired waiting”).
  8. Bake at 350 degrees F for about 30 to 45 minutes. Cool.

By Hand Directions

  1. Soften yeast in warm water in a bowl.
  2. Mix flour with sugar and salt. Cut in butter with a pastry cutter, until the mixture is crumbly.
  3. Beat eggs and egg yolks, mix with yeast, then stir in flour mixture. Add sour cream and vanilla extract. Mix well.
  4. Knead dough on floured surface for 5 minutes. Divide in half. Roll each dough into a 12 inch square or rectangle on a large, floured surface. Spread poppyseed filling evenly over the dough, leaving about 1/4 inch space on 3 of the sides.
  5. Starting with the 4th side (where the poppyseed filling comes closest to the edge), gently roll the dough in a jelly-roll fashion (like you would a yoga mat or sleeping bag). Seal the edges (on both sides and on the top seam).
  6. Cover. Let rise until doubled in bulk (about 1 1/2 hours – or as my mom likes to say “until you get tired waiting”).
  7. Bake at 350 degrees F for about 30 to 45 minutes. Cool.

Kompot (Polish Fruit Stew)

13 Sunday Dec 2009

Posted by in Dessert, Recipe, Stew

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Kompot is a traditional Polish dessert made from a combination of fresh and dried fruit. The dish is typically served at room temperature or cold.

INGREDIENTS

  • 2-3 medium apples, peeled, cored and diced
  • 1 large organic orange, washed well, sliced and then quartered
  • 6 oz dried apricots, halved
  • 1/4 cup dried cherries
  • 1/4 cup golden raisins
  • 1 cinnamon stick
  • 4-5 whole cloves
  • 1/4 to 1/2 cup sugar

DIRECTIONS

  1. Combine all ingredients in a medium to large saucepan. Add enough water to cover the fruit.
  2. Bring to a boil, then simmer until apples are just tender.

Cornbread

12 Saturday Dec 2009

Posted by in Bread & Dough, Recipe, Side, Vegetarian

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This is a hearty, moist and subtly sweet cornbread recipe from Moosewood Restaurant New Classics cookbook. Serve with a hearty soup or stew, such as Mexican Lentil Stew or Tortilla Stew with Roasted Turkey.

INGREDIENTS

  • 1 cup organic cornmeal (or corn flour – for a lighter cornbread)
  • 1 cup organic whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 organic, free-range eggs
  • 1/4 cup organic canola oil
  • 1/3 cup organic brown sugar
  • 1 cup organic low-fat plain yogurt
  • Butter
  • Honey

DIRECTIONS

  1. Preheat oven to 400 degrees F. Using cooking spray, evenly coat a 9-inch square baking dish.
  2. Combine the cornmeal, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, oil, brown sugar and yogurt.
  3. Stir the wet ingredients in the dry ingredients until just blended (be careful not to over mix).
  4. Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
  5. Serve with butter and drizzled with honey.

Butternut Squash, White Bean & Winter Greens Ragout

12 Saturday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

  • 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
  • 4 tbsp extra virgin olive oil, divided
  • 2 tbsp maple syrup
  • 2 1/2 tsp cider vinegar, divided
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 large leeks, white and green parts only (or one large vidalia onion)
  • 4-6 large garlic cloves, minced
  • 2 tsp dried rosemary
  • 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
  • 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
  • 1/3 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
  2. Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
  3. In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  4. Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.

Tortilla Stew with Roasted Turkey

09 Wednesday Dec 2009

Posted by in Dinner, Entree, Lunch, Stew

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This is a fabulous recipe to use leftover roasted turkey or chicken. The base recipe comes from a good friend of mine, Ellen. Serve topped with sour cream, crushed tortilla chips, shredded cheddar cheese and with your favorite cornbread.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 medium organic red onions, diced
  • 4 medium organic carrots, peeled and sliced
  • 5-7 cloves of garlic, minced
  • 2 cans organic diced tomatoes (such as Fire Roasted Muir Glen), undrained
  • 1 to 2 (8 oz) cans of diced green chilies
  • 2 cans of organic pinto beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 quarts organic, free-range chicken broth
  • 1 large bunch organic collard greens, chopped
  • 1 medium bunch organic kale, chopped
  • 1/2 cup to 1 cup organic fresh cilantro, chopped
  • 1 to 1.5 lb chopped roasted turkey or chicken
  • Organic, light sour cream
  • Shredded organic cheddar cheese
  • Organic tortilla chips

DIRECTIONS

  1. Heat extra virgin olive oil over medium-high heat in a large stock pot. Saute onions, carrots and garlic, stirring frequently until golden – about 10-15 minutes.
  2. Add tomatoes through oregano. Shortly after, add chicken broth. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
  3. Add collard greens through turkey. Bring back to a boil, and simmer for another 15 minutes, or until the collard greens are tender.
  4. Serve hot, topped with a dollop of light sour cream, shredded cheddar cheese, and crushed tortilla chips.

Roasted Brined Turkey with Dried Herbs

27 Friday Nov 2009

Posted by in Meat, Recipe

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This was the first time ever that I cooked a turkey. Usually we spend Thanksgiving with family or friends and I always make most of the sides and desserts. However, this year, since Rex was sick, we had our first Thanksgiving at home. The night before Thanksgiving, I walked to Whole Foods in search of the smallest whole turkey. Luckily I found a fresh, 9 lb one. While it wasn’t organic, it was free range, hormone free, and antibiotic free. Next year, I’ll hopefully have more time to plan and can order a small, organic turkey from a nearby farm. I also picked up a brining kit (next year I’ll have to make my own brine – because it’s basically just salt and herbs). The brining directions say to brine the turkey for 1 hour per pound. Next time I will definitely follow these directions. I let our turkey brine for an extra 2 hours. While our turkey turned out to be quite moist and succulent and delicious (even the breast meat), I found it a tad salty. For detailed directions and a youtube video, check out turkeyperfect.com.

INGREDIENTS

  • 1 (9 lb.) fresh, free-range, antibiotic-free, and hormone-free turkey
  • 1 package Fire & Flavor Turkey Perfect Herb Blend Brining Kit (available at Whole Foods) (Note: I only used half of the brine mix for my 9 lb. turkey. Follow the directions included on the package for a larger turkey, instead of my directions below.)
  • 1.5 quarts water
  • 1 cup sugar
  • 1/4 cup apple cider vinegar
  • 2.5 quarts ice water
  • 1 medium sized roasting pan

DIRECTIONS

Brining Directions

  1. Heat water in a medium stock pot over medium-high heat. Bring to a boil. Remove from heat. Add 1/2 the brine mix and sugar and stir until dissolved. Add vinegar. Allow to cool for 15 minutes to 1 hour.
  2. Remove neck and giblets from inside turkey. With a knife, carefully cut a 3 inch slit on both sides of the turkey just under the thickest part of the breast – cutting the skin only, not through the meat. Place turkey, breast side down in the plastic brining bag included in the Fire & Flavor Turkey Perfect Herb Blend.. Brining Kit. Place bagged turkey in roasting pan for added support.
  3. Pour brine solution and ice water over turkey in plastic bag. Remove as much air as possible from the bag and seal bag. Brine turkey for NO MORE than 9 hours (1 hour per 1 lb. of turkey).

Roasting Directions

  1. Preheat oven to 325 degrees F.
  2. Remove turkey from brine; carefully straining out leftover herbs/spices from the brine solution. Make sure you remove all the brine solution from the turkey cavity. Remove turkey from the bag. Place in roasting pan. Brush turkey lightly with oil and strained herbs/spices. If you are not stuffing your turkey, cover up the cavity (I didn’t have any twine or pins, so I stuffed the cavity opening with aluminum foil).
  3. Roast turkey for 2 3/4 to 3 hours (about 15-20 minutes per pound), or until temperature gauge (the turkey came with one – see picture above) pops (Note: if you have a meat thermometer use it. I didn’t have one and didn’t have time to buy one.) or until a meat thermometer that is inserted into the thickest part of the breast reads 165°F and the innermost part of the thigh reads 180° F.  Do not touch bone when inserting the thermometer.).
  4. Let turkey rest, partially covered with aluminum foil (don’t cover it completely, or else turkey will continue to cook, make sure there are quite a few places where steam can escape), for 20 minutes.
  5. Carve turkey. Check out this youtube video for instructions on how to carve a turkey from cooking.com.

Cranberry-Apple Streusel Crisp

27 Friday Nov 2009

Posted by in Dessert, Recipe, Vegetarian

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This delicious variation of apple crisp combines the sweetness of local fall apples with the tartness of New England fresh cranberries. Serve crisp hot, room temperature, or cold with a couple scoops of vanilla bean ice cream. Recipe adapted from Fine Cooking (click here for the original recipe). (* Indicates CSA vegetable.)

INGREDIENTS

For the streusel

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped lightly toasted walnuts
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) unsalted butter, melted

For the filling

  • 5 medium tart baking apples (or a mixture of CSA apples)*
  • 6 oz. fresh cranberries (1-3/4 cups)
  • 3/4 cup plus 6 Tbs. granulated sugar
  • 1 oz. (3-1/2 Tbs.) all-purpose flour
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon

DIRECTIONS

  1. Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.
  2. Make the streusel. In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.
  3. Make the filling. Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, and cinnamon. Toss in the cranberry mixture and apples.
  4. Mound the filling into a 8X8″ baking dish. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  5. Put the crisp on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 50-60 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.
  6. Transfer to a rack and cool completely before serving. Serve with vanilla ice cream.

Streuseled Sweet Potato Casserole

27 Friday Nov 2009

Posted by in Farmers' Market, Recipe, Side, Vegetarian

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This is a deliciously sweet sweet potato side dish. Fabulous with a savory main dish, such as roasted chicken or turkey. The streuseled topping adds a nice, crunchy touch. Recipe from Cooking Light.

INGREDIENTS

  • 14  cups  (1-inch) cubed peeled organic sweet potato (about 5 pounds)
  • 1/2  cup  half-and-half
  • 1/2  cup  maple syrup
  • 1  teaspoon  vanilla extract
  • 3/4  teaspoon  salt
  • 1  large egg, lightly beaten
  • Cooking spray
  • 1/2  cup  all-purpose flour
  • 1/2  cup  packed brown sugar
  • 1/4  cup  chilled butter, cut into small pieces
  • 1/2  cup  chopped pecans

DIRECTIONS

  1. Preheat oven to 375°.
  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
  3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
  5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
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