Some of my favorite recipes are the ones that give you the foundation to start but then let you improvise and customize to your taste. This breakfast bake was originally introduced to me by my mother-in-law, using red bell peppers as the veggies, but since those are hard to come by in the winter, I decided to experiment. You can add different kinds of greens, peppers, or even squash, depending on the season. Next, I’m toying with the idea of mixing in some roasted turnips or grated kohlrabi. What crazy combos are you cooking up? Kitchen Sink Breakfast Bake By Holly Rodricks Makes 6-8 servings. Ingredients: 8 Eggs 1 lb. Breakfast Sausage, cooked and broken up in small pieces 3-4 medium Potatoes, cubed and par-boiled 1 Onion, finely diced and sautéed until translucent 1 generous handful of any veggie of choice – I used roughly chopped spinach and sliced mushrooms 1 cup Whole Milk 1 cup Pepperjack Cheese, 3/4 cup reserved 1 tsp. Dijon Mustard Salt and Pepper to taste Butter for greasing Instructions: Lightly grease a 9×13″ casserole dish with Butter and set aside. Beat Eggs together in large bowl with whisk. Whisk in Mustard and Milk. Add cooked Sausage, par-boiled Potatoes, sautéed Onions, chopped Veggies, and 1/4 cup Cheese. Mix with Spatula until evenly combined. Pour mixture into prepared casserole dish. Sprinkle remaining Cheese evenly over top. Cover and refrigerate overnight. Bake at 350º for 1 hour, or until mixture no longer jiggles when dish is shaken and toothpick inserted in center comes out clean. Serve hot!
While the title of this recipe might lead you to believe that only Guinness will do, I have found that just about any hearty stout does the trick and even add a few extra subtle flavor notes. This stew delivers, again and again. Slow Cooked Guiness Beef Stew By Holly Rodricks Feeds 6-8 (Depending on how hungry) Ingredients: 2 lbs. Stew Beef (or venison for all you hunters out there) 2 tbsp. Flour (Optional, but it really helps to sear in the flavor) 1 tbsp. Oil 1 tsp. Salt, plus more to taste 1/2 tsp. Pepper 1/4 tsp. Cayenne Pepper 3-4 tbsp. Bacon Grease 1 can/cup Tomato Sauce or pureed Whole Canned Tomatoes 2 Onions, chopped into large chunks 4-6 cloves Garlic, roughly chopped 1 1/2 cups Guinness or other Stout Beer 7 medium Carrots, sliced into thick rounds 5 medium Potatoes, cut into large chunks 1 tsp. Worcestershire Sauce 1 tsp. dried Thyme or 3-4 sprigs Fresh Thyme 2 Bay Leaves pinch of All Spice or Ground Cloves Instructions: In a small bowl, mix Flour, Salt, Pepper, and Cayenne. Toss Stew Meat in large bowl with Oil. Sprinkle Flour mixture over meat and mix with hands until evenly coated. In a large skillet or frying pan over medium-high heat, melt Bacon Grease and brown Meat on all side, approximately 1-2 minutes per side. Add Onions, Garlic, and Tomato Sauce/Puree. Reduce heat to medium-low. Cover and cook for 5 minutes, stirring once or twice. Transfer Meat mixture into dutch oven or crock pot. Return skillet to stove and increase heat to high. Pour approximately 1/4 – 1/2 cup Beer into pan and swirl around until caramelized Meat juices lift off from bottom of pan. Pour Beer drippings into pot. Add remaining Beer, Carrots, Potatoes, Worcestershire Sauce, Thyme, Bay Leaves, and Allspice/Cloves and mix. Cook on low for 4-6 hours or until meat falls apart when pierced with a fork. Serve hot with fresh bread.
This soup is a take on traditional Potato Leek Soup. I use ham stock instead of chicken, because it’s flavor complements the potatoes and cream so nicely. The buttermilk adds a tanginess that makes this soup stand out from other versions in complexity. For a vegetarian version, simply substitute vegetable stock in place of the meat stock. Potato Leek Soup By Holly Rodricks Makes 4-6 servings. Ingredients: 3 Leeks (white and pale green parts only), rinsed, halved, and sliced 3-4 tbsp. Unsalted Butter 2 large Potatoes, peeled, halved, and sliced thinly 1 quart Ham Stock (Chicken Stock or Vegetable Stock may be substituted.) 1 Bay Leaf 1/4 tsp. dried Lemon Thyme (Use regular Thyme, if Lemon is not available) 1/2 tsp. ground White Pepper 1/8 tsp. Nutmeg 1/2 cup Heavy Cream 1 cup Buttermilk Salt to taste Instructions: Melt Butter in skillet or large saucepan over medium-low heat. Add Leeks and caramelize, stirring occasionally for 15-20 minutes until soft, sweet, and translucent. (The goal here is to cook over a low enough heat that the Leeks and Butter do not brown/discolor.) While Leeks are caramelizing, bring Stock to a boil in a large stock pot. Add sliced Potatoes, Bay Leaf, Thyme, White Pepper, and Nutmeg. Reduce heat to simmer. Add caramelized Leeks. Allow soup to simmer, covered, until potatoes are tender and falling apart when mixed. Remove soup from heat and Salt to taste. Add Cream and Buttermilk. Use immersion blender to mix and liquefy. Serve hot with a fresh crust of buttered bread.
Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.
What a treat we have this week! One of our fantastic 2016 Summer CSA members, Kim, has submitted the recipe below to share the love with all of us. One of my favorite things about this delicious Eastern European soup recipe is the number of veggies it uses that are currently in season! Thanks, Kim! Vegetarian Borscht By Kimberly Sturgill Looney Makes 6 servings Ingredients: 2 quarts Vegetable Stock (or 2 quarts Water and 2-3 Vegetable Bouillon Cubes) 2 tablespoons Butter (or Oil of Choice for Vegan version) 1 cup Cabbage, finely chopped 1 cup Potatoes, diced ½ cup Carrots, diced 1 stalk Celery, minced 1 Onion, chopped 1 can Stewed Tomatoes 3-5 Beets Salt and Pepper, to taste Chopped Dill or Parsley, to taste Sour Cream, to taste (Optional) Instructions: In a large pot, melt Butter and lightly sauté Cabbage, Potatoes, Celery, and Onion for approximately 5 minutes. Add Vegetable Stock and Stewed Tomatoes. Simmer for 20-30 minutes, until veggies are soft. Meanwhile, boil 3-5 whole Beets in a small pot with enough water to cover them, until tender. Let Beets cool enough to cut them into julienne strips. Add julienned Beets and Beet Juice to simmering veggies to give soup a beautiful color and great flavor. Add Salt and Pepper to taste. Add another Bouillon Cube if needed for additional flavor, and add more Water or Stock if soup needs more liquid. Serve hot with dollop of Sour Cream and sprinkling of Dill or Parsley over each bowl. *Image courtesy of: https://longislandweekly.com/wp-content/uploads/2016/04/Zox_B.jpg.