Sunday, November 16, 2008

RECIPES FOR WEEK 3

Hope everyone had a great weekend, and is managing to stay toasty and warm despite the very November-ish weather outside! I just had a load of firewood delivered today, which is making me and my woodstove very happy! I plan to enjoy many a good meal in its company this winter, and hope all of you have a delightful fireplace in your life as well (or in the least, that you can borrow one for awhile)!

In between all of the eating and being cozy by the stove, I will of course be out in the garden, harvesting the cabbage, carrots, leeks and parsnips in earnest! With all of the cold temps and snow being forecasted I think it's time to get as much as possible into the root cellar. So alas, there will be no more carrots with their tops, much to the dismay of Gwen and the rest of her barnyard companions. Not to worry though, they have lots of good hay to eat, and I'm sure someone will rustle up the odd apple or two for them to have as a treat before too much time passes!

Looking forward to seeing everyone again this week, and hope you're enjoying the vegetables! Below are this week's recipes!

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RED CABBAGE BRAISED WITH MAPLE SYRUP (from a cookbook I can't remember the name of....that I wrote out while I was on a small farm in Maine learning how to make syrup by hand!)
Excellent served with duck, pork, chicken or game.

5 slices bacon, minced
1 medium onion, minced
1 tart, medium-firm apple, peeled, cored and thinly sliced
½ head red cabbage, finely shredded
1 bay leaf
½ c maple syrup
Salt and freshly ground black pepper

Preheat oven to 350 degrees F. In a wide, oven-proof sauté pan (or if you don’t have one that can go in the oven, cook everything in a frying pan initially and then transfer to a casserole dish), sauté the bacon until almost crisp. Pour off all but 1 Tbsp of fat, add the onion and sauté until translucent. Add the remaining ingredients and cover. Transfer to the oven and bake for 30 minutes. Serves 4-6.

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RUTABAGA AND APPLE CASSEROLE (can’t remember where it’s from either…seems to be a problem this week!…but a Jory family classic recipe!)

1 large rutabaga
1 Tbsp butter
2 apples
¼ c brown sugar
Pinch of cinnamon

Crust:
1/3 c flour
1/3 c brown sugar
2 Tbsp butter

Peel rutabaga, and then dice into ¾ inch chunks. Cook (steam or boil) until tender in a large saucepan, then drain and mash the rutabaga with the butter. While the rutabaga is cooking, peel and slice the apples, and toss them with the brown sugar and cinnamon. Grease a large casserole dish lightly and arrange the mashed rutabaga and sliced apples alternately in layers (beginning and ending with rutabaga). Combine the crust ingredients until crumbly in texture and sprinkle on the top of the casserole. Bake at 350 F for about 1 hour, until bubbling and browned on top.

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BAKED STUFFED SQUASH
Butternut, delicata, dumpling or acorn squash (enough for at least ½ for each person).

Cut the squash in half, scoop out the seeds, brush the skin with olive oil and bake flesh side down in a pan at 350 degrees F until tender.
Meanwhile make a stuffing – I often use some kind of organic ground meat sautéed with leeks, onions and garlic, and mixed with brown rice and herbs (any of thyme, parsley, oregano, sage, rosemary, lovage….), but you can make a delicious vegetarian stuffing easily as well, and can include finely chopped sautéed or roasted veggies like onions, celery root, carrots… whatever you have and feel like using!

In any event, once the squash is finished roasting, take it out of the oven, turn over the halves, stuff and return to the oven for a minute or two until everything is piping hot. Serve right away.

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