Millet and Black Bean

This dish can be a meal with some bread and vino or a great side as well. Millet is an under used grain in my opinion, at least here it the states. It is a staple in Africa and Asia (southern if I remember correctly). It can grow in some of the worst condition, where most others would wither and die. It s a small round seed, that comes from a variety of grasses. High in many vitamins, great source of protein (about 1/10 of the grain is protein, gluten free, grows quickly compared others can harvest within about 3 months of planting, which can mean about at least 2 crops if not 3-4.

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Make sure to get some Cayuga Pure Organic beans, (http://www.cporganics.com) over in the fingers lake region, they have some great beans, which is a great way to keep in at least NY state.


1 c millet
2 c water (Vegetable stock or even chicken if you like)
1 c chopped dried fruit and nuts (cranberry papaya, fig, currants. pineapple really what ever you like) I used papaya, cranberry and almonds. (I think, Brazil nuts would be wonderful in this, but again whatever is you fav)
2 c cooked black beans
2 tbsp. butter
2 tbsp. olive oil
kosher salt
fresh ground black pepper
handful of nuts



In a stainless steel pot, heat the butter and oil over medium heat. Add in the millet, stir to coat. Cook for 3-5 minutes stirring, until it just turns golden and smells nutty. Pour in water (stock) bring to a boil, then reduce heat to a simmer. Cover and cook for 30-40 minutes or until liquid is absorbed and millet is al dente.

Toss in the beans, fruit./nuts, season with salt and pepper, return to low heat, stir to heat through. Plate and sprinkle with extra nuts.


We had leftovers, so as a side dish, I browned about 4 tbsp. butter, add a 1/2 tbsp. of **berbere powder cooked the beans/millet until is was slightly caramelized and crispy, Served along side a roasted pork belly....

Berbere Powder:

You will see I use this a few times! Don't forget to check out Little Falls co-op for these spices!!

2 tbsp. paprika
1 1/2  tbsp. ground cardamom (the co-op has the seed, just grind them yourself in a coffee grinder, just don't use it for coffee!!)
1 1/2 tbsp. ground coriander
1 tbsp. ground fenugreek (co-op carries the seed!!)
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground turmeric
1 tbsp. fresh ground black pepper
1 tbsp. kosher or sea salt
3 tsp. cayenne pepper (more or less to taste)
1/2 tsp. ground cloves






 

Fettuccine with Chick Pea

This a great quick meal, especially if you have the chickpeas in the freezer, you know when you cooked them last time! A great meatless meal, a great stretch your $$ meal, coming in at less the $2/person!

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1 large shallot, thinly sliced
2 garlic cloves, minced
2 c cooked chickpeas
1 lb fettuccine (or pasta of choice)
1/2 c Jones Family Farm Marguerite, grated
1/4 c pistachio, roughly chopped
olive oil
Quatre Epices ***

Bring a large pot of water to boil, salt generously and add pasta. Stir and cook for 8-10 or until al dente.

Meanwhile, cover the bottom of a large skillet with olive oil, heat over medium heat. Add in the shallot and garlic, cook for 5-7 minutes or until slightly caramelized. Add in chick peas, sprinkle with Quatre Epices. Stir and continue to cook until heated through.

Drain pasta, place in large bowl, add in chick peas and toss to combine. Sprinkle with cheese and pistachios. Drizzle with olive oil.

***Quatre Epices:

• 1 tablespoon white pepper
• Rounded 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger                                                                                    
• 1 teaspoon grated nutmeg                                                                                    

• Stir together all spices. Store in airtight container for 6 mmonths

Bean and Kale soup

Yes it has been a long time for a recipe, summer does keep me very busy and although I am always creating recipes it is the time to post I don't have. But now the market has closed for the season, so I have time to catch up!

Some times the pure simplicity of recipe is the most flavorful. Again, the is why the best fresh local ingredients are so important. This does include dried beans and here in CNY, well all of NYS has some great farmers offering a wide variety of dried beans! I always use dried beans, you get more for you money, they have better flavor then canned and honestly really don't take much effort to have on hand. I am sure I have said this before but new followers, once a week, usually a Sunday I cook up a batch of beans so they are on hand for the entire week and sometimes I will double the amount and once cooled will freeze half. (no slimy stuff like a can but just as handy!). Put them to soak Saturday over night then drain, rinse and cover again with water to cook, an hour or so yippee the beans are done!

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1c dried Navy beans

 

1/2 c dried Cranberry beans

 

1 lb of fresh kale or your favorite green

 

olive oil

 

1/4 c chopped leeks

 

1/4 c garlic scape pesto (or 4 garlic cloves minced, additional parmesan cheese)

 

salt/pepper

 

4 qts. water

 

1/4 wedge of preserved lemon (or the zest of a fresh lemon), remove the flesh and finely chop the rind

 

generous amount of parmesan cheese

 

optional: cayenne powder

 



Sort beans, place in a large pot, cover with at least 2 inches of cold water. Let stand overnight. (you can both beans in one pan). Once soaked, drain, rinse and add fresh cold water to cover again with 2 inches of water. Bring to a boil, reduce to a simmer. Continue to cook until fork tender, about 45-60 minutes. When done, carefully drain off water, set beans aside until ready to use.

Roughly chop the cleaned greens. Set aside.

In a large stock pot coat the bottom with olive oil (use a good quality oil) and heat over medium high heat. Add the leeks. Cook until soft and just golden. Add the garlic, stir to combine cook for 1 minute more. Season with s/p.

Add the greens and toss to coat, adding additional oil if needed. Season with s/p, cook until soften and also lightly caramelized around the edges.

Add the beans and a good handful of cheese,*add cayenne if using, toss to coat. Add water, bring to a boil, reduce to a simmer and cook for 1 hour or so. Taste and adjust seasoning.

Ladle into bowl, sprinkle with lemon, additional cheese and a good drizzle of olive oil.

Hickory Smoked Ham Steak

My husband absolutely loves ham, well actually any pork! This ham steak is from Bouchard Farm II, it is beautifully sliced thick, just enough fat to add flavor and moisture! Flavor well, this is not your water logged big-box store salt ick, this what ham should taste like!! Large enough to feed 4 easily (or me and one healthy eating hub!! with a smidge left for the dog!!).

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Now, there was some difficult decisions to make....what could be good enough to be used as a glaze for this beautiful ham....so I could have mixed something together but then I remembered I bought some Beekman Boys Chipotle Honey...yes that was the glaze of choice! Served with herb-JFF caldwel quinoa, honey-fresh garlic bread and green beans (my own canned from last year) with walnut/ rosemary butter.



Bouchard Farm II Ham steak
Glaze of choice (I highly recommend the Beekman Chipotle)

1 c Quinoa
1 1/2 c chicken stock
fresh herbs (parsley, thyme, oregano, rosemary, basil) about 1/2 c minced
1/4 c finely grated Jones Family Farm Caldwel cheese
2 tbsp. Kriemhild butter

Herb Caldwel Quinoa:

Rinse quinoa in a strainer under cold water for about 5 minutes. Bring stock to a boil in medium saucepan. Add quinoa, stir return to a boil, then reduce to a simmer place a lid on and simmer for 12-15 minutes; until all liquid is absorbed. Stir in herbs, cheese and butter blend well. Keep warm while you make the ham.

Preheat a cast iron pan over medium heat, gently add the ham. Let cook until some juices are released. Increase heat to medium high to caramelize this first side, about 5-7 minutes. Turn over and coat with a good tbsp. of glaze, cook for another 5-7 minutes.

Let ham stand for 5 minutes, cut into various sized pieces and serve with quinoa and choice of other sides!

Stuffed Lamb burger with Baked Black Bean

 Savoring Mohawk Valley...we truly are blessed to live in this area...yes even despite the recent rain-fest. We have access, at least in my opinion (and I know a lot agree) to some of the best beef, pork, lamb, turkey, chicken, duck ....oh the list is extensive!

Someone asked me the other day, how I "rate" what I eat. The first time I purchase a meat product I only season it with salt and black pepper, fresh ground of course. Cook it in the most basic of ways. My dad taught me this trick, good quality meat (chicken, lamb, pork etc.) should never need anything more then that to be flavorful. If the product is flavorful that way, then I know when I add other spices or seasonings, the two will "marry" and become one. When you sample a flavorful dish, you should really be able to taste everything on its own and at the same time, all together.

I immediately think of two local restaurants that accomplish this all the time. And a large part of that is that they use as much local as they can! The Table in Fort Plain and The Tailor and The Cook in Utica.

How lucky are we that we have access to the same products they use from the area! I haven't sampled everything in the Valley or CNY, but I am working on it. There are so many great things for me to discover and I am working on that! If you know of a farmer in the Mohawk Valley or CNY, that you like me to try something and then create a recipe, please email me!

So, this recipe features a few farms:

http://www.droverhillfarm.com/                  http://www.anotherjonesfamilyfarm.com/

http://bouchardbeef.weebly.com/               http://gianfortefarm.com/

http://shawsmapleproducts.com/

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1 lb Drover Hill Ground Lamb

6 tbsp. Jones Family Kuyahoora Crème

4 tsp. Shaw's Maple Seasoning (Maple pepper)

s/p

1 egg

1/4 c panko bread crumbs

 

Baked Black Beans

 

2 c Gianforte Black Turtle Beans, cooked and cooled

6 slices Bouchard Farm bacon, fried crisp

1/2 onion, diced

1/2 c Shaw's maple syrup

1/2 tsp. ground turmeric

1/2 tsp.  ground curry

1/2 tsp. ground cumin

1/4 tsp. cayenne (adjust to taste)

1/2 c. chicken stock

s/p

 

For the burger:

 

Stir together the kuyahoora crème and maple seasoning. Refrigerate for a couple of hours. Form into 4 equal in size balls; set aside.

 

 

Season the lamb well with salt and pepper, add in egg and bread crumbs. Mix together just until combined. Dived into 4 equal portions, roll into balls. Insert two fingers into the meatball and form a well in the middle of the ball, that will hold the cheese. Place the cheese in the middle, close the opening by squeezing and shaping back into a ball. Flatten slightly, place on a platter and refrigerate until ready to cook.

 

For the Baked Beans: Preheat oven to 400 degrees F.

 

Reserve about 2 tbsp. of the bacon fat and sauté the onion until translucent.

 

In a large bowl stir together all the bean ingredients. Crumble in the bacon. Pour into a 2 qt. oven proof dish. Bake for 1 hour or until slightly crisped on top.

 

About 15 minutes before the beans are done preheat grill on high. While the beans rest for about 15 minutes, grill the burgers over med/low heat for about 5 -6 minutes per side.(or until desired doneness) Turning only once.

 

Let the burger rest about 5 minutes. Plate and serve. (optional, sprinkle with diced preserved lemon)

 

 

 

 



Roast Duck with Peach Cardamom Glaze

If you have had duck from some other source and thought it was good, well I strongly urge you to stop at the market, get yourself  to Jennifer from Slate Creek Farm!! This duck was about 7.25 lbs, rendered some wonderful fat that I will use later for a variety of things but the meat on this was most impressive! Even after a 5 hours roasting, this meat was moist, tender and just downright flavorful! (https://www.facebook.com/SlateCreekFarm?fref=ts)
Now some often question the price at $6.50/lb, this is right with what commercial duck will go for, I am telling you, this duck is far superior then any other! So you are getting what you pay for! You can easily feed 8 people from one. Or do what I do, feed 4 the first round and the other half will feed another 6-8 (watch for my recipe to show you!!). And then make a wonderful stock from the bones left....just incredible amount of goodness for you dollar! (sorry went off on a local support rant there, I will leave that for the Market blog!)

This about a 5 hour cooking time so make sure you have the time to really enjoy the process, you will be well rewarded!!

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1 Slate Creek Farm Duck, thawed (neck, gizzards and liver removed*), rinse and pat dry

 

s/p

 

peach cardamom jam (or your favorite jam)**

 

 

 



 TIP: Frozen meats need about 20 minutes per pound to thaw in the refrigerator. This may vary.


Preheat oven to 450 degrees F. You will need a large roasting pan with a raised rack.

Season the cavity of the duck well with salt and fresh black pepper. Pierce the entire bird with a fork, using care are not to go to far into the meat. Place on rack breast side up. Season with salt.

Place in oven for 1 1/2 hours. Remove from oven, place bird on a platter and drain of the fat drippings into another pan. (doing this prevents the fat from burning and really splattering!)

Pierce the duck again all over. Place the duck back on rack, except place it BREAST SID DOWN. Lower the heat to 325 degrees F. Roast for 1 hour. Repeat as above, but place the it BREAST SIDE UP. Roast for another 1 hour. Do this process once more, this one will be BREAST SIDE DOWN.

After the last hour remove the duck, pierce again, drain any drippings. Raise the temperature to 450 degrees F. Place duck back on the rack BREAST SIDE UP. Roast for 45 minutes. This will really crisp the skin. For the last 15 minutes, remove from oven spread jam on the top in a thin layer and roast another 15 minutes.

Remove from the oven tent with foil and rest 15-20 minutes before carving.

** This duck is so delish, you really don't need a glaze! But don't limit yourself either. I have done glazes of blackberry with rosemary reduction, or a wonderful cranberry orange water reduction (with toasted pecans)

Spicy Grilled Brisket

This brisket comes from Bouchard Farm II (http://bouchardbeef.weebly.com/). This cut was done just right, even thickness, just enough fat layer and a good weight, about 3.5 lbs. As with any low and slow, grass-fed beef cooking, you need to adjust your time table and be somewhat flexible. You can easily do this in the oven, the key temperature is about 300 degrees F.

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This spice mixture makes more then you need for this recipe, but stores well  and I am sure you will find many other ways to use it. It is a blend that tweaked for sometime, as there are several different Berbere powder combinations, but this worked well for me. Toss some fresh shrimp in about 1 tbsp. or so, sauté until crisp in oil/butter combo, throw over fresh lettuce with a garlic yogurt dressing, quick easy dinner!
You will see I use this a few times! Don't forget to check out Little Falls co-op for these spices!!

2 tbsp. paprika
1 1/2  tbsp.ground cardamom (the co-op has the seed, just grind them yourself in a coffee grinder, just don't use it for coffee!!)
1 1/2 tbsp. ground coriander
1 tbsp. ground fenugreek (co-op carries the seed!!)
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground turmeric
1 tbsp. fresh ground black pepper
1 tbsp. kosher or sea salt
3 tsp. cayenne pepper (more or less to taste)
1/2 tsp. ground cloves

Place in a dry skillet over md/low heat, stir to combine well. Heat slowly, just until the blend becomes fragrant. Remove from heat allow to cool. Store in a glass container for up to 6 months. You can use this as is or add olive oil to blend into a paste, brush on a chicken (don't forget to put some under the skin) then roast on the grill.

For the brisket: you will need about a 3.5 - 4 # Brisket and 2 tbsp. of the spice blend and add an additional tsp. of ground cinnamon, stir to combine. Rub this all over the brisket, generously. Really rub it in. Place the brisket on a platter, refrigerate uncovered overnight.***

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Bring the brisket to room temperature for about an hour before placing it on the grill. For the basting glaze you will need:

1 c Saranac Chocolate Lager (if you don't have this, then use a lager and add 2 tbsp. baking cocoa to the rub mixture)***
3/4 c brown sugar
1/3 c maple syrup http://shawsmapleproducts.com/ grade A or B
2 tbsp. balsamic vinegar
a good pinch of sea salt

In a pan over medium add all the above EXCEPT the salt. Whisk to combine well. Bring to a boil, then lower to a simmer, continue to simmer until reduced by 1/3. (As this cools it will become more syrupy.) Remove from heat stir in sea salt, allow to cool.

Preheat grill on high for 10-15 minutes. Lightly drizzle the brisket with olive oil. If you have three burners, turn the middle one off, lower the outer two to med low. Close the lid, cook for 20-25 minutes, flip. Let roast for about 2 1/2 hours.

After 2 1/2 hours start basting with glaze every 15 minutes for 1 hour. Meanwhile, prepare foil that will wrap the brisket completely; set aside.

Place brisket on foil, add 2 tbsp. water on the bottom, wrap well. Return to the grill, adjust heat to medium and continue to roast for at least another hour. Remove from heat, allow to rest for 30 minutes.

Slice thin, serve with a bun or on flat bread, with leftover glaze for extra dipping sauce! Yum! Half of this Brisket should very easily feed 4 people. Dice the remaining half, add diced potatoes, sauté in lard until crisp and make a spicy Hash. A poached egg, toast, fruit and coffee you have one heck of a Sunday morning breakfast!