Archive | Recipes 2013

Apples Abound

See the Sept.-Oct. 2013 issue for our “Cooking Fresh” article by Becky Poss that’s all about Apples.

Here are two additional ways for you to enjoy locally grown apples this fall. The first recipe is by Becky Poss, the second was adapted by Becky from the Smitten Kitchen.

Sauteed Apples

When it’s apple season, search your favorite recipes for ways to add some of these sweet melt-in-your-mouth apples. While they create a lovely variation to some of your favorite meat entrees (think chile-crusted pork medallions smothered with apples) they are equally delicious served on top of pancakes or waffles, stuffed into crepes, or smothering a scoop of vanilla ice cream or frozen yogurt. Don’t forget the caramel sauce.

¼ cup butter

4 large tart apples – peeled, cored and sliced ¼ inch think

2 teaspoons cornstarch

½ cup cold water

½ cup brown sugar

1 teaspoon cinnamon

Melt butter over medium heat in a large non-stick skillet. Add apples and sauté, stirring regularly, until they are almost tender, about 6 minutes.

Dissolve cornstarch in water and add to skillet. Stir in brown sugar and cinnamon, and boil for 2 minutes, stirring regularly.

This can be kept in the refrigerator for up to a week, and reheated as needed.

For a savory twist, add 2 teaspoons chopped fresh rosemary or savory, and serve with pork tenderloin medallions.

If you are feeling bold, add a small seeded and thinly sliced jalapeno or poblano (very low heat) pepper with the fresh apples. Sauté until they create a mellow heat ideal for adding depth to a variety of recipes.

Easy As Pie Apple Cake

This simple recipe produces a moist and satisfying dessert or afternoon snack.

 Adapted from the Smitten Kitchen.

Serves 6-8

Preheat oven to 400 degrees F.

2 ½ cups apple – peels on, cored, cut into small cubes. Variety of apple determined by your preference. Sweet or tart, both are good.

2 ½ cups whole wheat pastry flour (regular flour works, too)

2 teaspoons cinnamon

1 tablespoon baking powder

½ cup brown sugar

½ teaspoon salt

2 eggs

1 cup buttermilk

¼ cup butter, melted and slightly cooled

4 tablespoons large grain sugar

Combine flour, baking powder, cinnamon, sugar and salt in a large bowl. In a second bowl, whisk eggs and buttermilk together, then add butter. Pour this mixture into the flour mixture and stir until combined, then fold in apples.

Pour batter into a parchment-lined 9×9 cake pan and sprinkle with large grain sugar. Bake for 20 minutes, or until cake is just barely set.

Add ins: chopped caramels, pecans or walnuts, raisins, or craisins, ½ cup chopped rhubarb (decrease apples to 2 cups)

Lovely with hot caramel sauce, chopped nuts, and whipped cream. Don’t forget about some cinnamon ice cream.

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Pepper Your Summer

 

See the July-August 2013 issue for our “Cooking Fresh” article that’s all about Peppers.

Here are additional great ways for you to enjoy those spicy, versatile peppers from your garden or local farmers’ market. All recipes by Becky Poss.

 

Simple Fresh Civeche with Peppers

Servings: 4

This is a great alternative for cooks who don’t have access to sushi-grade fish. Refreshing and addictive, it’s a perfect appetizer or a lovely lunch entree. Fresh shrimp is ideal, but frozen out of a bag shrimp works well.

1 pound raw shrimp, tails removed

1 ½ cups diced tomatoes – a variety of cherry and roma is nice.

4 jalapenos – seeded and minced (about 3/4 cup)

1 red bell pepper, finely diced

1 roasted red pepper (optional but nice)

1 bunch cilantro, chopped, no stems

Juice of 3 limes (at least ¾ cup)

1 cup finely sliced and chopped (chiffoniered) fresh spinach leaves

3 chopped cloves garlic

salt to taste

Several dashes Sriracha Chili Sauce (optional but nice)

Add shrimp to a pot of well-salted water and slowly bring to a boil. Remove from heat, cover, and let sit to continue cooking for 5 minutes. Drain in a colander, and chop. Combine with all other ingredients in a large glass bowl, and let marinate in the refrigerator for at least 2 hours before serving. Salt to taste before serving. Great served with tortilla chips and a side of guacamole.

 

Marinated Pepper Salad with Blue Cheese

Serves 2 as a meal or 4 as a salad

A nice make-ahead dish ready to serve with fresh summer greens

Follow directions for preparing roasted peppers (skinned, seeded, and sliced)

Combine in a glass bowl:

3 roasted red peppers

3 roasted poblano peppers

3 cloves garlic, chopped

3 tablespoons balsamic vinegar

1 tablespoon honey

1/3 cup olive or sunflower oil

3 tablespoons each: chopped parsely and basil

Salt to taste

1 seeded finely diced jalapeno pepper

3/4 cup thinly sliced mushrooms

Assorted lettuces or arugula

Let marinate at room temperature for 1 hour, or longer in the refrigerator. (This can be made up to a day ahead, but bring back to room temperature before using). Place greens in a large bowl and toss with marinated vegetables and liquid. Add a little additional olive oil to coat all greens. Serve with freshly ground pepper. Also nice with goat cheese and fresh tomatoes. A nice variation: Add about 1 cup of sliced steamed carrots to the marinade.

BrusselsSprouts with Roasted Peppers and Bacon Dressing

Approx. 3 cups Brussels sprouts, halved and cut into strips.

1 tablespoon Canola or Sunflower oil

2 slices hardwood smoked bacon, diced

1/3 cup balsamic vinegar

1 lemon, juiced

2 tablespoons brown sugar

1 jalepeno pepper, seeded and chopped

3 Poblano Peppers – roasted, skinned, seeded and diced

Preheat oven to 375 degrees

Heat oil in a skillet over medium heat and add bacon. Stir until crisp, about 8 minutes. Stir in vinegar, lemon juice, Jalapeno, and brown sugar. Bring to a boil for one minute. Add Brussels Sprouts and Poblanos and stir to coat, then contents of skillet onto a baking sheet lined with parchment paper. Place in hot oven for 5 minutes.

Let cool to room temperature, then pick up the parchment paper and slide all into a serving bowl. Great as a side salad with grilled chicken, or served over greens.

 

Jalapeno Margaritas

Kicking up the heat on a cool summer drink.

4 ounces tequila

2 ounces triple sec

4 limes, juiced

½ Jalapeno pepper, seeded and diced

Pour all into a cocktail shaker over ice, shake (to Mariachi music if possible) for about 2 minutes until it froths. Strain into prepared salted glasses, and garnish with lime wedges.

 

Cheesy Poblano Pepper Soup

Servings: 4

Soup in the summer? Make it ahead when the kitchen’s cool and heat up a bowl to serve with tortilla chips for an easy spicy lunch or dinner.

2 fresh corn tortillas

2 tablespoons flour

2 tablespoons Ancho chili powder

1 teaspoon cumin

½ teaspoon salt

3 tablespoons sunflower oil

½ cup minced onion

¾ cup seeded and minced Poblano chili peppers

2 seeded and diced Jalapeno peppers (one for less heat)

3 cloves garlic, chopped

2 tablespoons butter

2 1/2 cups chicken stock

½ cup fat free half and half

¼ cup low fat cream cheese

1 cup grated Monterey Jack cheese

Tear tortillas into small pieces and place into a food processor with flour, chili powder and salt. Process until consistency of cornmeal.

In a large pot over medium heat, combine oil, onion, peppers and garlic. Saute for 5 minutes. Add butter to melt. Add ground tortilla mixture and stir well to form a roux. (don’t let it brown or burn)

Slowly add the chicken stock as you stir. Simmer several minutes, then add half and half and cream cheese and simmer about 8 minutes. Don’t let it boil. If you like it thinner, add more half and half.

Garnish the bowl of soup with a sprinkle of cheese and a dollop of sour cream or yogurt. Freshly chopped cilantro is great.

Optional – add 1 cup shredded cooked chicken to heat through before serving.

 

Pollo Poblano

Chicken breasts in Poblano Cream Sauce

Servings: 4 to 6

4 fresh Poblano chilies, seeded and chopped – about 2 cups

½ cup milk

2 TBSP butter

1 TBSP flour

1 cup Mexican crema

2 or 3 boneless chicken breasts, each one sliced into several strips

1 cup grated Manchego or Monterey jack cheese

Preheat oven to 350 degrees

Puree chilies and milk in a blender until smooth (make certain that all seeds have been removed). Melt butter in a skillet, then add flour to brown slightly. Add chili puree, stirring with a spatula or wire whisk until smooth. Lower heat, add cream and stir constantly until the sauce bubbles. Remove from heat, and add salt to taste.

Place chicken strips in a small casserole and smother with the sauce. Sprinkle with cheese, and bake uncovered until chicken is cooked through, about 20 minutes.

Serve with rice, garnish with freshly chopped tomatoes and cilantro.

Another version of this delicious dish:

Instead of Poblanos, use 2 red peppers and 2 jalapeno peppers. Seed and chop the peppers, place on a foil-lined baking sheet and toss with a little olive oil. Roast in the oven for 15 minutes. Pick up the foil and slide peppers and oil into food processor.

 

Chili Pepper Casserole

Servings: 4 to 6

8 Poblano Peppers, or substitute Red Bell Peppers

1 cup sharp cheddar cheese, shredded

1 bunch cilantro, chopped (about 1 cup)

1 teaspoon Cumin

1 ½ cups brown rice, prepared

1 can black beans, drained

½ cup Mexican Crema

½ tsp salt

4 eggs or equivalent egg substitute

2 cups milk

2/3 cup flour

1 cup Monterey Jack cheese, shredded

Roast peppers following the method described (see magazine story), but leave the flesh in one long sheet after seeding. Don’t chop it. Spread them in a single layer in a buttered 9 x 13 casserole dish.

Combine rice with cheddar cheese, cilantro, crema, and beans.

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GARLIC SCAPE AND ARUGULA PESTO

Recipe by Anna Hewitt
Makes about 1 cup

Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant to grow a larger bulb of garlic. Available before garlic is harvested, scapes have a milder flavor and can be used as a substitute for garlic or whenever you want garlic flavor. Green garlic, early season garlic which looks similar to green onions, can also be used in this recipe. Spinach, kale or other sturdy greens can be used instead of arugula.

10 garlic scapes
1/2 cup grated parmesan cheese
1/2 cup toasted almonds or walnuts
2 cups lightly packed arugula leaves
About 1/2 cup olive oil

Chop the scapes into one-inch pieces. Place the scapes, parmesan, nuts, and arugula in the bowl of a food processor and pulse until everything is chopped and almost paste-like. With the motor running, pour in the olive oil. If you want a thinner pesto, add more oil. Season with salt. Serve tossed with pasta, spread on bread or crackers, on pizza or anywhere else you would use pesto.

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KOHLRABI, FENNEL, AND APPLE SLAW

Recipe by Anna Hewitt
Serves 4 as a side dish

Kohlrabi is a relative of cabbage and turnips. It tastes similar to broccoli when eaten raw but it can also be cooked. Fennel has a bulb-like stem which grows above ground, sending up shoots and delicate fronds. All parts of the plant can be eaten but the bulb is most commonly used. With a mild anise flavor, fennel can be served crisp in salads and cooked alone or with other vegetables.

1 medium kohlrabi
1 medium apple (any crisp variety will work)
1 small (or 1/2 large) bulb of fennel
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon dijon or grainy mustard
2 teaspoons honey
salt and pepper

Remove the kohlrabi stems (which grow out of the bulb) and peel off the tough outer skin. Peel the apple. Slice the kohlrabi and the apple into matchstick sized pieces. Remove the stems, fronds, and any damaged outer layers from the fennel bulb. Slice the fennel into thin pieces, about the same length as the sliced kohlrabi. Combine olive oil, apple cider vinegar, mustard, and honey, and whisk until smooth. Toss the sliced vegetables and apple in a bowl with the dressing. Season with salt and pepper to taste.

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PAN-ROASTED ASPARAGUS WITH PARMESAN

Recipe by Beth Dooley
Serves 4

Here, the stalks cook in their own juices, becoming tender and silky, rich and flavorful. They’re so meaty and satisfying that we often eat this as a main for a light spring dinner. A little cheese and crusty bread is always a nice side.

3 tablespoons unsalted butter
1 tablespoon chopped shallot
1 pound asparagus, trimmed
1 to 2 tablespoons fresh lemon juice, to taste
½ teaspoon grated lemon zest
Pinch coarse sea salt and freshly ground pepper
¼ cup shaved Parmesan cheese

In a large skillet with a tight fitting lid, melt the butter over medium heat, add the shallot and cook until translucent, about 1 to 3 minutes. Add the asparagus and toss to coat with the butter. Put the cover on the skillet, reduce the heat to low, and cook the asparagus, shaking the pan occasionally, until tender, about 8 to 12 minutes. Remove the lid and toss in the lemon juice and zest and season to taste with the salt and pepper. Arrange on a platter or individual plates and scatter the cheese over all.

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PANCETTA WRAPPED ASPARAGUS BUNDLES

Recipe by Beth Dooley
Serves 4

This whimsical presentation is much easier than it looks. It will spruce up a weeknight dinner and add elegance to a special meal.

1 pound asparagus, trimmed
4 slices pancetta
1 to 2 teaspoons olive oil
Freshly ground black pepper
Chopped chives for garnish

Preheat the oven to 400 degrees F. Divide the asparagus spears into 4 bundles. Wrap a piece of pancetta around the center of each bundle. Place on the baking sheet, drizzle with the olive oil and season with the black pepper. Roast until the pancetta is crisp and the asparagus is tender, about 10 to 14 minutes. Remove and serve hot.

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TARRAGON-LEMON MAYO

Recipe by Beth Dooley
Makes 1/2 cup

Whip this up to serve as a dip for blanched, chilled asparagus. It’s terrific on a plate of cold roast chicken and asparagus as well.

1/2 cup good quality prepared mayonnaise (I prefer Hellman’s)
1 teaspoon Dijon mustard
1/2 teaspoon chopped tarragon, or more to taste
1 teaspoon fresh lemon juice, or more to taste

Whisk together all of the ingredients. Store in the refrigerator for up to a week.

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ASPARAGUS WITH LEMON GINGER VINAIGRETTE

asparagus with lemon ginger vinaigretteRecipe by Beth Dooley
Serves 4

This simple vinaigrette keeps several weeks in the refrigerator so make a double batch to have on hand. Use it to drizzle over the blanched stalks or in a main dish salad with asparagus and cooked shrimp tossed with pasta.

1 pound fresh asparagus, trimmed
1 clove garlic, minced
1 teaspoon minced fresh ginger
3 tablespoons rice wine vinegar
1 to 2 teaspoons fresh lemon juice, to taste
1 teaspoon soy sauce
1 teaspoon honey
1/4 cup light sesame oil
2 tablespoons dark sesame oil

Fill a large bowl with ice and water and set aside. Bring a large pot of water to a rapid boil. Add the asparagus and boil until just bright green, about 30 seconds to 1 minute.

Drain the asparagus and dump into the iced water until cooled. Drain the asparagus, pat dry with a clean dishtowel and set aside.

In a blender or food processor fitted with a steel blade, process together the garlic, ginger, rice wine vinegar, lemon juice, soy sauce, and light and dark sesame oil.

Either toss the asparagus with the dressing or serve the dressing alongside.

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TUNA NICOISE

From New Scenic Café

This dish is great as a dinner, a salad or a starter and pairs well with a clean white wine.

5 oz Maguru Tuna, seared rare
2 ea fingerling potatoes, boiled
1 soft boiled or poached egg
5-6 asparagus spears, grilled
4-5 kalamata olives
4-5 Luque olives
3 small tomato, grape or pear
1 teaspoon fried capers
2 teaspoon lemon aioli
1/2 lemon juice only
1 artichoke heart
1/2 oz micro greens

Combine all chilled vegetables, greens, and olives. Place on a plate. Rest seared tuna atop the salad. Place egg on plate, cut in half to let the warm yolk flow. Garnish with capers, salt, and pepper.

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CARAMELIZED ONION DIP

From the Saint Peter Food Coop
Serves 6-8

1 tablespoon olive oil
1 tablespoon butter
1 yellow onion
1 tablespoon brown sugar
1 pound Neufchatel or cream cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon Worcestershire sauce
Pinch of cayenne
Pinch of white pepper

Place olive oil and butter in a hot fry pan. Add onions and brown sugar. Cook over high heat until the onions are nice and brown. Stir often to ensure the onions don’t burn.
Cool caramelized onions and mix remaining ingredients together.

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MUSHROOM POWDER AND MUSHROOM PASTA

MUSHROOM POWDER
Recipes by Mary Jane Miller

Save up broken bits of dried mushrooms to make this. Add a spoonful along with the flour when you make gravy or cream soup. This is delicious sprinkled over a pot roast, grilled steak, or hot buttered pasta with Parmesan. Mix into meatballs or burgers. Dried morels, porcinis, or shiitakes all work great.

Place an ounce of dry mushrooms in a blender jar and pulse until reduced to a fine powder. Store in an airtight jar.

MUSHROOM PASTA
Part of the flour used to make pasta can be replaced with powdered mushrooms with delicious results. Cut the pasta into wide noodles, cook, and toss hot cooked pasta with garlic butter, parmesan and plenty of black pepper or use to make savory stuffed raviolis and tortellini.

1 ounce dried mushroom powder
2 cups flour
2 eggs
1 tablespoon olive oil
6 to 8 tablespoons water

Stir mushroom powder and flour together in a bowl. Make a well in the center and add eggs, oil and water to the well.

Use a fork to scramble the egg mixture in the well then slowly continue to “scramble” the flour mixture into the well until combined. Finish blending by kneading the dough until smooth.

Let rest 30 minutes before rolling out and cutting.

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QUICK TURKEY MINESTRONE SOUP

By Jane Peterson, Ferndale Market

Serves 4 to 6

1 pound Ferndale Market ground turkey
1 tablespoon olive or canola oil
1 15-ounce can Italian stewed tomatoes
3/4 cup water
1 15 to 16 ounce can low sodium chicken broth
1 clove garlic, chopped
½ teaspoon dried sweet basil
1 teaspoon chili powder  
1 large carrot, scraped and finely chopped
2 stalks celery, chopped
1 15 ounce can garbanzo beans, undrained
1 cup frozen peas
Salt and pepper to taste
Grated parmesan cheese

Brown the turkey in a 4-quart saucepan in the oil. Add the tomatoes, water, broth, garlic, basil, and chili powder. Stir in the carrot and celery and bring to a slow simmer for about 20 minutes. Stir in the garbanzo beans, their liquid, and the peas. Simmer for about 5 minutes. Add salt and pepper to taste.  Ladle into soup bowls, sprinkling each serving with grated Parmesan cheese.

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BEET GREENS PESTO

From Bossy Acres
(Or, substitute or add pea shoots and/or sunflower shoots.)

Makes about 1 cup of pesto

4 cups beet greens/pea shoots/sunflower shoots
2 cloves garlic
1/4 c. shredded parmesan
1/3 c. almonds or pine nuts
Dash of lemon juice
1/4 c. olive oil plus 1 tablespoon (later use)
1 tsp. salt (to taste)

Combine greens, 1 tablespoon olive oil, garlic, and parmesan in food processor or blender, pulse until mixed. Then slowly add rest of olive oil with blender on low, or food processor on.

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PAN SEARED FOIE GRAS

By Mary Jane Miller

Serves 2
 
Never tasted the stuff? A medallion of foie simply seared in its own fat is a good place to start. The exterior crust takes on a beefy nuttiness, like the crumbly fatty edge of a well-grilled steak. The buttery interior literally melts in your mouth releasing its intense yet mild pure umami flavor. A bite of sour pickle or sweet preserved fruit is a perfect foil for this richness.

Next, try perching half a slice of seared foie gras on a grilled grass -fed velvety-tender beef filet.  

1.  Heat a heavy dry skillet over medium high heat until hot.  Turn the kitchen vent on high.
2.  Season two (one-inch-thick) slices of foie gras (any thinner and it will melt to nothing) with salt and pepper and drop into the skillet.  
3.  Cook two minutes, turning once.  A bit of the fat immediately melts, searing the outside into a caramelized crust while warming the interior into a buttery spread.  Press the foie lightly with your finger to test its doneness; it should yield like softened butter.
4.  Remove the slices to warm plates and serve immediately with crusty bread or crackers.

Cook’s Tips:
Drizzle with a few syrupy drops of a balsamic reduction or top with a spoonful of lightly sweetened homemade applesauce.
To complement the flavors and grandness of the occasion, pop the cork on chilled Champagne, French hard cider or a fruity Belgian Ale, like those you find at Harriet Brewing.
There is a vein to trim out before cooking. Ask the folks behind the counter to slice and trim a portion for you. The luxurious product is expensive; expect to pay about $6 an ounce.  Fortunately, two ounces is a generous serving.

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BASIC OMELET

Basic omelet.

Basic omelet.

Serves 2. Use any of your favorite cheeses and vary the vegetables to suit the season.

2 tablespoons unsalted butter
4 large eggs
Salt and freshly ground black pepper to taste
1/4 cup chopped, cooked vegetables
1/4-cup grated or crumbled cheese

 In a medium skillet set over medium-high heat, melt the butter. Whisk the eggs together with a little salt and pepper until well blended. Wjen the butter becomes foamy, pour in the eggs and cook until they begin to firm up, about 30 seconds. Using a fork or thin spatula, push the sides of the eggs toward the center and tip the pan so that the uncooked eggs leak out to the edges.

When the eggs are no longer runny, scatter the vegetables and cheese over it, then fold the omelet in half and continue cooking until the cheese has melted, about 1 to 2 minutes. Slide onto a plate.

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HERBED EGG SALAD

Herbed egg salad.

Herbed egg salad.

Serves 2

4 hard-boiled eggs
2 tablespoons minced Italian flat leaf parsley
2 tablespoons minced fresh dill
2 tablespoons organic mayonnaise
1 tablespoon sour cream
1 teaspoon pickle brine (preferably spicy)
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
squeeze of fresh lemon juice
salt and pepper to taste

Peel the eggs and place in a medium-sized bowl. Roughly mash the eggs with a fork. Mix all ingredients together in a medium-sized bowl, adjusting seasonings to taste. Serve between slices of bread, wrapped in a tortilla or pita, or atop a bed of greens dressed with lemon juice and olive oil.

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OXTAILS WITH STOUT AND ONIONS

oxtails

By Beth Dooley

Serves 6

3 pounds oxtails, cut into 1-1/2 inch lengths
Coarse salt
Freshly grated black pepper
1 tablespoon butter or vegetable oil
1 yellow onion, sliced ¼-inch thick
2 ribs celery, sliced 1/4 –inch thick
2 carrots, sliced ¼-inch thick
¼-cup chopped parsley
2 tablespoons fresh thyme or 2 teaspoons dried
¼ cup tomato paste
2 bottles (dark stout), or beer of choice
2 cups chicken or beef stock
1 teaspoon juniper berries
1 teaspoon black peppercorns
Chopped parsley for garnish

Preheat the oven to 325 degrees F. Trim the oxtails of excess fat and season with salt and pepper. In a Dutch oven, or heavy deep pot, melt the butter over medium-high heat and brown the oxtails, turning frequently, until they are crusty brown on all sides, about 10 minutes. Remove the oxtails and set aside.

Add the onion, carrots, celery, thyme, and parsley to the pot and stir to coat with the fat. Cover and cook until the vegetables release their juices, about 3 minutes. Remove the cover and continue cooking until the vegetables are browned, about 2 minutes.

Quickly stir in the vegetable stock and cook for until it coats the vegetables and begins to stick to the bottom of the pot, about 1 minute. Whisk in the beer and stock. Put the juniper and peppercorns into a spice bag and add to the pot (or if you don’t mind a little crunch, just add them loose).

Return the oxtails to the pot and cover. Bake the oxtails until the meat is very, very tender and falling off the bone, about 3 hours. Skim off the fat before serving.

To skim off the fat, put an edge of the pot on the stove over high heat and, using a spoon or a bulb baster, remove the fat as it collects in the cooler side of the pot. Adjust the seasoning, and serve the stew garnished with chopped parsley.

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BAVARIAN PORK AND SAUERKRAUT

By Becky Poss

Serves 4

This is not the greasy spare ribs and kraut out of the can your mom made. It is fairly healthy in comparison, and the mellow flavors are sublime.

Choose lean boneless spare ribs, or lean pork stew meat. For 4 people, use about 1 pound or as much meat as you like. The important thing is to have enough kraut to cover them in a single layer.

Place in a deep casserole dish. Sprinkle liberally (at least 3 TBSP) with Bavarian Seasoning, salt, and Shallot Pepper.

Drain one bag of fresh sauerkraut in a colander, rinse with water. Thinly slice carrots, to equal about 1 cup.

Cover the pork with the kraut and carrots and sprinkle more (at least 3 TBSP) Bavarian Seasoning all over the top.

Pour one can of chicken broth over the top.

Cover, and bake at 350 degrees F for about 45 minutes, or until meat is fork tender.

Check it at 20 minutes. If it is dry, add ½ cup water.

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PUREED CAULIFLOWER THAT IS ACTUALLY BETTER THAN MASHED POTATOES

By Becky Poss

Comfort food is only complete when served with mashed potatoes. If you feel like a little extra effort, these “smashers” are our favorite:

Steam one bag of frozen cauliflower, or one head cut into small pieces until very soft.

Place cooked cauliflower in a food processor and whomp it until it looks like sand. Add 1/3 of a bar of low fat cream cheese, Scant tsp. White Pepper, and Wasabi Powder, and 1 heaping tsp. Shallot Salt. (and garlic powder if you feel like garlic).

Whomp again. When nobody is looking, prepare one package of instant mashed potatoes, according to directions. Stir the cauliflower blend into the “potatoes” and bake in an uncovered casserole for 20 minutes. No need for butter.

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STROGANOFF TO DIE FOR

By Becky Poss

Serves 2 to 4

This is great with cubed chicken breasts or thighs or ground buffalo. Use about 1 pound of either. Brown in a large deep non-stick skillet with a little olive oil. Add one package, 8 ounces, of sliced mushrooms. If using ground meat, put the “square” in the pan and gently chop with spatula into large chunks. Don’t crumble it into sloppy joes size.

Add one can petite diced tomatoes, 3 tablespoons Smokey Paprika, 1 teaspoon Ancho Chili powder, 1 teaspoon each garlic powder, Italian herb seasoning, and 1 envelope of dried onion soup mix. Gently stir to mix and sauté for several minutes. Add ½ cup white wine. (Water is fine, but then you don’t have the rest of the bottle to enjoy with dinner). This can be done ahead. Before serving, add 1 8-ounce container low fat sour cream, and simmer until heated through.

Serve with rice or the pureed cauliflowers.

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