This recipe is from the Joy of Cooking and we absolutely love it. I'm including here the ingredients recommended in the original recipe, but I tend to throw in whatever I have and leave out what I don't. Parsnips are a key component though - they really add something great that I don't go without if I don't have to. Those overly mature beans from last week's harvest were terrific in it - we just pulled the beans out of the pods and threw them in.
Chop up and keep separate so you can saute each to perfection...
2 medium red onions cut in thick slices
3 medium carrots, peeled and cut in 1-inch pieces
3 parsnips, peeled and cut in 1-inch pieces
1 celery root, peeled and cut
1 butternut squash, peeled and cut
1 acorn squash, peeled and cut
8 oz. portobello mushrooms cut in thick slices and halved
Heat 3-4 T olive oil and 3-4 T butter in skillet. Saute the vegetables each until slightly soft but not brown, first onions, then carrots and parsnips, and so on down the list. As you finish with each, throw it in a casserole dish and season with salt and pepper.
Preheat oven to 400.
Add to veggies 2 T chopped fresh marjoram or 1 T dried. Mix and pour over the veggies 3 c. veggie stock (the recipe recommends 4 but I find it makes the recipe too soupy). Cover and bake until veggies are just tender, 30-45 minutes.
Meanwhile, make cheddar biscuit crust (this is my easy recipe, not Joy of Cooking):
3 c. flour
6 t. baking soda
1/2 t. salt
1 c. cream or half and half (milk if you don't have those)
6 T. oil
1/4 t. cracked black pepper
Stir together and then add 3 cloves minced garlic with a generous handful of grated cheddar cheese.
When veggies are just tender, pull out and add biscuit crust in big dollops over the veggies. Any extra can be turned into biscuits! Bake until biscuit crust is browned 20-25 minutes. Remove, let stand for 10 minutes, and serve.
Friday, September 25, 2009
6 Alisa Craig Onions
4 Red Potatoes
Parsley, small bunch (Chop stems into little pieces. Reserve leaves for garnish)
1/3 cup Olive Oil
Ume Plum Vinegar or Red Wine Vinegar
2 TBS dried Thyme
2 tsp Paprika
dash of red pepper
fresh cracked pepper
A whole lot of Sea Salt
Slice onions thin. Chop potatoes into small pieces. Heat olive oil in the base of a stock pot. In hot oil saute: onions, potatoes, and parsley stems until the onions are translucent. Then add thyme, paprika, pepper, red pepper, and sea salt to vegetable saute. Once spices are combined well with the onion saute, add enough water to the pot so that it looks like soup. Let simmer for a half hour (or more if you can). Taste the soup to be sure there's enough salt. Add a dash of vinegar to each bowl before serving, and garnish with parsley leaves. It's extra tasty with some cheddar cheese on top too!
Wednesday, September 2, 2009
1 Sugar pumpkin, 4-5 pounds
2 t Salt
1/2 t Dry mustard
2 T Rendered fat
1 lb Ground buffalo, venison or beef
1 Medium onion, chopped
1 c Cooked wild rice
3 Eggs, beaten
1 t Crushed, dried sage
1/4 t Pepper
Preheat oven to 350 deg F. Cut the top off the pumpkin and remove strings and seeds. Reserve seeds for another use. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add meat and onion and saute over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper. Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 hours, or until tender. Add more water to the pan as neccessary to avoid sticking. To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing.
Spirit of the Harvest