Chicken and Farro Dumplings with Chanterelles and Melted Leeks
Similar to a Provençal harvest soup, local pastured chicken pieces are gently poached in homemade chicken stock infused with fresh thyme and marjoram and served with heirloom baby carrots, fresh chanterelles, garlic, melted leeks and shaved celeriac. Tender farro dumplings provide a little déjà vu for those familiar with the Southern US classic..
Chicken and Farro Dumplings with Chanterelles and Melted Leeks
There is much confusion or disagreement about what exactly farro is. Emmer, spelt, and einkorn are called farro in Italy, sometimes, but not always, distinguished as farro medio, farro grande, and farro piccolo, respectively. Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries. -Wikipedia
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(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream
Heirloom carrots are simmered in vegetable stock with yellow onions, green chiles, ginger and garlic and seasoned with toasted coriander and cumin. Served with turmeric-scented basmati, roasted cashews and fresh cilantro.
Curried Carrot Soup with Roasted Cashews and Coconut Cream
For the Soup
1 bunch fresh carrots, trimmed, scrubbed and coarsely chopped
2 small yellow onions, coarsely chopped
2 cloves garlic, peeled
1-1/2 teaspoons freshly-grated ginger
1 teaspoon cumin seeds
2 tablespoons coriander seed
1/2 teaspoon fenugreek
1/2 teaspoon mustard seeds
1 tablespoon paprika
1 small sprig fresh curry leaves
1-2 fresh green chiles, chopped
1 tablespoon virgin coconut oil
1-1/2 cups vegetable stock
1/2 cup coconut milk
sea salt and freshly-ground black pepper
rice
cashews
cilantro
coconut cream
Roast carrots in a 350 degree oven for 15 minutes. Add onions, garlic, coriander and cumin seeds and roast 15 minutes more.
Melt coconut oil in a Dutch oven over medium heat. When shimmering add curry leaf, fenugreek, mustard, chiles and coriander seeds. Cook until the mustard seeds begin to pop and the curry leaves are crisp. Stir in paprika and ginger and cook 1 minute.
Add roasted vegetables and stock and simmer 15 minutes. Working in batches if necessary, carefully puree soup in a blender until smooth. Strain into a clean pot and simmer 10 minutes. Whisk in coconut milk and simmer 5 minutes. Season to taste with salt and pepper.
To serve, place a mound of turmeric-scented basmati in a bowl and ladle soup all around. Spoon a little coconut cream over the rice and swirl into the soup. Garnish with toasted cashews, minced chiles and chopped cilantro.
Thai Red Pumpkin and Carrot Curry
A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil..
Thai Red Pumpkin and Carrot Curry (click to enlarge)
For the Curry Paste (adapted from a recipe by Darlene Schmidt)
1 shallot, chopped
1 stalk lemon-grass, minced
2-3 red chilies
4 cloves garlic
1 thumb-size piece galangal (substitute ginger)
2 tablespoons tomato paste
1 tablespoon ground cumin
1/2 tablespoon ground coriander
3 tablespoons traditionally-fermented soy sauce
1/2 can coconut milk
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon cinnamon
Process all ingredients together in a food processor, using just enough coconut milk to keep the blades turning. Set aside.
For the Vegetables
1 small pie pumpkin, split, seeded and roasted
2-3 carrots, trimmed and cut on 1/2 inch bias
1 small red bell pepper, julienne cut
1/2 white onion, coarsely chopped
1-2 fresh green chiles, thinly sliced
1 tablespoon raw coconut oil
2 teaspoons freshly-grated ginger
1 clove garlic, minced
3 scallions, sliced
2 tablespoons curry paste
1/2 can coconut milk
1 1/2 teaspoons fresh basil, torn
1 tablespoon toasted pumpkin seeds
Split 1 small pie pumpkin in half lengthwise and remove stem, seeds and stringy material. Place cut-side down on a parchment paper-lined baking sheet and roast in a 350 degree oven until tender. Remove from oven and allow to cool enough to handle.
Heat coconut oil in a heavy skillet over medium heat. Sauté carrots until not quite tender, then add red bell pepper, onion and chiles and cook until just tender.
Add ginger, garlic and curry paste and fry until it begins to release a little oil. Add coconut milk and roasted pumpkin flesh, reduce heat and simmer 10 minutes. Add scallions and basil a few minutes before the end.
Ladle into bowls and garnish with toasted pumpkin seeds and basil leaves.
This post is in support of Meatless Monday!
Classic Pot Roast
Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables..
Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables
Blot roast dry with paper towels and sprinkle all surfaces with kosher salt. Wrap loosely and refrigerate at least 4 hours or overnight.
Pre-heat a Dutch oven over medium heat and pre-heat oven to 225 degrees.
Melt 1 tablespoon pastured butter in Dutch oven. Blot roast dry, wiping off any remaining salt and add to the pot. Brown 5 minutes per side without moving in between.
Add 1/2 cup Burgundy or other hearty red wine, 1 small yellow onion, chopped, 1 carrot chopped, 2 cloves of garlic, chopped, a few peppercorns and a mixture of fresh herbs such as rosemary, oregano, thyme and sage.
Cover and braise for 1 1/2 hours. Remove from oven, add 1/2 cup chopped tomatoes, turn the roast, cover and return to oven until fork-tender, about 1 1/2 – 2 hours.
Meanwhile, prepare root vegetables such as carrots, parsnips, leeks and fingerling potatoes. Dress with melted butter, season liberally with sea salt and freshly-ground pepper and roast alongside the beef for 1 hour.
Remove the beef from the oven and transfer to a cutting board. Cover loosely with foil and allow to rest. Meanwhile, turn the oven up to 375 degrees and let the vegetables get well browned.
Meanwhile, strain the liquid from the Dutch oven into a clean pot. Reduce slightly over medium heat, then thicken by whisking in a bit of roux. Add sautéed mushrooms and a little demi-glace if you have it. Adjust seasoning with salt & pepper if needed.
Slice roast against the grain into 1/2 inch slices and arrange on a plate. Tuck roasted vegetables alongside and ladle mushroom gravy over the beef. Serve with horseradish on the side if you like.
Ragoût d’Agneau
Ragoût of lamb with local, organic roasted vegetables and coco tarbais (white beans from Gascony) and bone stock in situ..
Ragoût d'Agneau
Pick over, rinse and soak coco tarbais beans overnight. You can substitute any large dried white bean if you can’t find the French variety, but it won’t be quite the same.
Marinate relatively inexpensive lamb shanks submerged in a whole bottle of red wine, garlic and fresh herbs for about 12 hours. In the afternoon, remove the shanks from the marinade and sear in hot oil in a Dutch oven until browned on all sides. Pour the marinade over the the lamb and place the covered Dutch oven into a 200 degree oven for 4 hours, or until the lamb is extremely tender.
Set the lamb aside until its cool enough to handle. Strain the stock into a clean pot and add the drained beans, cooking until just tender, about 1 hour. Do not salt, or the beans won’t cook properly.
Meanwhile, trim, split, season and roast a selection of seasonal vegetables until browned, about 1 hour. Set aside until cool enough to handle, then chop coarsely.
Pull the lamb apart with a fork and add to the stock along with the vegetables and fresh herbs and simmer until heated through. Season with plenty of sea salt and freshly ground pepper.
Carrot Curry with Mustard Greens, Brown Rice and Raisin Chutney
Ginger, coriander, fenugreek, dill and orange peel are just some of the flavors in this wildly delicious vegetarian dish..
Adapted from Nourishing Traditions
Melt butter in a little olive oil in a heavy pan. Open a few cardamom pods and add the seeds along with the brown rice and sauté until the rice is glazed and fragrant. Add filtered water and/or stock to cover, bring to a boil, reduce heat, cover and simmer until done, about 50 minutes.
Melt butter in a little olive oil in a heavy pan. Sauté mustard seeds, cumin, corriander, turmeric, fenugreek, dill and cayenne until fragrant. Add a small chopped onion and cook until soft.
Add carrots and cook a few minutes more. Add iltered water and/or stock, freshly grated ginger and orange rind and bring to a boil. Reduce to a simmer and add in toasted cashews.
Continue to cook until carrots are nearly done. Thicken sauce with a little dissolved arrowroot, add chiffonade of mustard greens and simmer another minute or two.
Serve over brown rice and garnish with raisin chutney.
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